I have a confession: I have just learned how to properly make a poached egg and I'm over the moon about it. I can't get enough of them and I've been eating poached eggs for breakfast for the past few days. Let's face it, what is more scrumptious on a cold autumn morning than a hot runny egg with a crispy toast, a bit of parmesan and a strong coffee!
So, fancy knowing the trick? Here it is: Julia Child says that by pricking the flat end of the egg with a needle and then cooking it in boiling water for about 20 seconds you will give a head start to the coagulation process. After that you have to turn the heat down to a simmer and crack the egg into the water as normal. It really works!
Lovelies, what’s your favourite take of eggs? Scrambled, omelette, sunny side up, benedicts or maybe dippy eggs and soldiers? xo
P.S: Next week, I'm trying Deb's take on it.
(Photo by Adrianna)