the temperatures have dropped significantly around here and we are going from cool ice cream straight to heart warming soup. global warming is really springing surprises, weather-wise.
when i saw the recipe of the week in one of my food newsletters i was intrigued.
they want me to poach an egg!
i've never done that, how on earth do i do that?
the recipe itself is rather simple: a few ingredients and a stock cube, that does not sound to challenging, right? lacking coriander i opted for parsley and since i was out of garlic i obviously did not add garlic either.
i diced a slice of bread and put it in a soup dish. i chopped a handfull of parsley and added it with a drizzle of vegetable oil to the dish as well. i also added ground pepper, one of my favorite seasonings lately ... i let the mixture rest while i was bringing 300 ml of vegetable stock to a boil.
while all that is doable and does not require any special skills whatsoever, my attempt to poach an egg was ... a mess! look at this, it really is a mess!!
tell me: are there any tricks to poaching this little squishy bastard?? as far as i know you are supposed to wrap the eggwhite around the yolk and the water should be brought to a boil beforehand and not boil anymore when you throw in the egg. it looks like i did not wrap the eggwhite around quickly enough ... but other than that i don't know that went wrong! any suggestions on why about half of my eggwhite was bustling about?
though it looked rather odd i can assure you, it tasted amazing!