the alfmeister

a figment of reality's imagination

Eggheads #2…


 

Poached in the morning, fried in the arvo

Mr. Caunter, respect. Your method of madness has come through with flying colours, however I cannot let you have all the glory here.Without even getting to the third recommendation from my brother I believe that via experimentation of Jo Seagar’s and Stephen Caunter’s tried and true ways, I had the perfect poached egg this morning.

the difference between the two is negligible, but it is one key ingredient from the two that has cracked this case wide open (no pun intended).

First, and with due respect and in the fairness of battle, here is Stephen’s instructions with no intent on breach of Copyright;

To start with:

A good quality egg. Free range about a day or two old. Two eggs if you are peckish (Ha! That’s funny, good one!).

Good toasting bread + butter

Pepper & salt (Preferably in grinders)

Plate, knife & fork.

I use a standard pot with plenty of water. Add in a dash of white vinegar or Balsamic white vinegar.

The process:

Get the water to boiling and then turn it down to simmer.

Crack the egg and transfer it to a cup, dish, or small bowl.

Here is the key step. Just ease it into the boiling water. This will stop it sticking to the bottom of the pan. Don’t let the water get to a rolling boil again. Just simmering. No need for a lid on the pot.

At this point get the bread into the toaster and get it cooking.

The rough rule of thumb on timing. The toast will pop and provided you have not tuned it into charcoal and set of the fire alarms off the egg will be just right and runny in the middle. I like mine a little firmer so I can butter the toast then take out the egg.

Presentation.

Gently take the egg out and let the water drain off. The toast is buttered and ready for the egg. A good grind of pepper and salt and you are in business. In a perfect world I will have on the side a raw tomato fresh from the garden sliced into wedges but that is not everyone’s cup of tea.

Enjoy.

 

Makes more sense than some answers!

With all things being equal, there is absolutely no need for the vinegar. As Jo told me last week, this is commonly used where older eggs are presented, but if the eggs are fresh (within a day or two) the white is still strong enough to hold shape. And with my lovely friends at Wee Dram only just dropping off a dozen freshies last night, I couldn’t fail. But the thing I most gained from Stephen is how to present the egg into the pan. Last week I used a saucer but either burnt the finger tips and thus could not ease the eggs in as shallow as I wished. Using a deeper bowl or even a cup (which is only suitable for a single egg) is by far the better method. And Stephen, the bread is as much the key as the egg itself. Last night I made a fresh loaf of white bread and with butter still melting through it (do not use marge!!) was the piece de resistance!

In the immortal words, Enjoy!

PiS…I really must stop chowing down before the camera comes out shouldn’t I?

 

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