Lockdown has allowed many of us time to ‘play’ in the kitchen, and have a go at some extraordinarily time consuming recipes. If nothing else, we have embraced our inner ‘tortoise’ and relished some beautiful meals… fork in one hand and remote control in another.
But as we emerge from confinement, I feel a need to be frugal with my kitchen time…quicken my pace, and put some measures in place to ensure a smooth reentry to ‘society’.
I envisage a few curve balls coming my way over the next month or so… traffic… miscommunications… last minute changes etc., but with an extra dozen eggs in the pantry, I think I can manage to keep the family fed.
Eggs are a great ‘go-to’ meal. If you have access to quality eggs, then I recommend that you invest in them. There is a huge difference in the flavour of good quality eggs… and.. common sense would dictate that they provide better nutrition too.
Here is my method for the perfectly poached egg. It doesn’t require use of a stopwatch… or the creation of a mini cyclone in your pot of water. Just a simple measuring cup will ensure they turn out perfect every time. Enjoy!!
1 1/2 cups water per egg
A splash of vinegar (optional)
Salt & pepper
Bring the water to a rapid boil in a pot. Reduce the heat to a gentle simmer.
Add the egg(s) and IMMEDIATELY turn off the heat. Let the eggs sit for 5 or more minutes. During this time, you can prepare your accompaniments… avocado, salmon, toast, bacon, mushrooms etc.
Resist the temptation to turn up the heat, and quicken the cooking process. Keeping the temperature below boiling point will ensure silky egg whites, and a soft yolk.
Use a slotted spoon to remove eggs from the water, and place directly onto your plate. Season with salt and pepper. I like to place a slither of butter on the warm egg, yummy.