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It has come to attention recently that my blog might be giving you lovely readers the mistaken impression that I'm quite 'hot stuff' in the kitchen, a bit of a pro if you will. Some people have even gone as far to say that I am intimidating! I'm uncertain as to how and why this has happened. I can only assume that I have done a poor job of telling you about my many culinary mishaps and grossly exagerrated all the good bits. Believe me, I'm just like you - a person with a healthy appetite for all that is tasty and good in the world, daring and challenging myself to take my cooking to the next level and swallowing my pride (and, ignoring my taste buds) when it all goes wrong.
Tonight, I have the perfect example for you: I attempted to poach an egg for the first time in my life. The first time - surely, that is proof enough?! In fact, I only just ate a poached egg for the first time in my life a couple of weeks ago. Cooked for me by an experienced egg-poacher, it was perfection in the form of an egg, everything that I could want - healthy, mess-free (there being no shell to peel) and deliciously runny. I even liked the way that it wobbled in a suggestively breast-like manner...
Alas, my egg neither wobbled nor ran. The yoke was hard (clearly over-cooked) and the white bit looked like a bit of froth coughed up by sea. It was as if the yoke had decided to grow a frizzy afro - not a good look if you're a poached egg. Don't get me wrong, it was edible and tasted reasonably good. But, it was far from the perfect poached egg I had eaten just weeks before. I have no idea what I've done wrong since it is so simple to cook - you drop the egg into boiling water with a splash of vinegar and then simmer for about 5 minutes with a lid on. It's a no-brainer! But, I will definitely give it another try and I'm confident that I will master this. Any tips would be most welcome!
So, there you have it - poached eggs a la Fran! You can all rest well in the knowledge that you have nothing to fear from me. Well, unless I've served you poached eggs...
Tonight, I have the perfect example for you: I attempted to poach an egg for the first time in my life. The first time - surely, that is proof enough?! In fact, I only just ate a poached egg for the first time in my life a couple of weeks ago. Cooked for me by an experienced egg-poacher, it was perfection in the form of an egg, everything that I could want - healthy, mess-free (there being no shell to peel) and deliciously runny. I even liked the way that it wobbled in a suggestively breast-like manner...
Alas, my egg neither wobbled nor ran. The yoke was hard (clearly over-cooked) and the white bit looked like a bit of froth coughed up by sea. It was as if the yoke had decided to grow a frizzy afro - not a good look if you're a poached egg. Don't get me wrong, it was edible and tasted reasonably good. But, it was far from the perfect poached egg I had eaten just weeks before. I have no idea what I've done wrong since it is so simple to cook - you drop the egg into boiling water with a splash of vinegar and then simmer for about 5 minutes with a lid on. It's a no-brainer! But, I will definitely give it another try and I'm confident that I will master this. Any tips would be most welcome!
So, there you have it - poached eggs a la Fran! You can all rest well in the knowledge that you have nothing to fear from me. Well, unless I've served you poached eggs...
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