Tuesday, May 6, 2008
A perfect (soft) poached egg
Here's how you do it, just in case you don't have a BF to teach you (and mine happens to be the king of egg preperation).
Bring several inches of water (with a dash of vinegar) to a boil. Crack your egg into a cup, and then slide the raw egg into the boiling water. Leave pan uncovered. Wait until the water comes back to a rolling boil, and then turn the heat off. Put 2 minutes on the timer (if you live at high elevation), and remove the egg with a slotted spoon when the timer goes off.
Sit that egg on some good rough toast, garnish with minced shallots and fresh ground pepper and realize that you have, in fact, reached nirvana.
Ahhhhh.. it's raining outside.
Tonight I swatch for Sock Wars. Bwahahaaaaaaa..