I like to think I can turn my hand to most basic cooking techniques after a few minutes research. I learn quickly and most techniques tend to work as described. But there’s one that has always failed me every single time I’ve tried it. Not just me either. This supposedly simple cooking method has ended in wails of frustration and an empty stomach for millions of us. Of course the technique in question is poaching an egg.
It’s gently cooking an egg in water. How hard can it be!? Yet every time I’ve tried it in the past I end up with an unpleasant pan full of eggy soup. Bits of cooked white floating all over the place while a single ball of yolk hides in a corner, doing its own thing. Even more frustrating is the fact that those people who have master this technique appear to be able to turn then out at will. Their number includes my brother. Frankly that was the final straw. I had to get back on the horse. Continue reading “Poached Egg and Asparagus”
Mince and Skirlie 