Poached Eggs

I admit it: I don’t do much cooking at home.  Well, not nearly enough anyways.  I can cook, and sometimes successfully too, but in our household, it’s the soon-to-be Mrs EG who prepares the lion’s share of (extremely delicious) meals.  I do sometimes chip in with some sous chefing, but mainly I lack the confidence (I cannot wing things without a receipe) or am just plain lazy to prepare a full on meal   Pathetic excuses I know, but that all might change very soon.  The turning point?  Two things that we watched/are watching at the movies and TV that have really inspired me to become more proficient at cooking.

The first is Jamie Oliver’s American Roadtrip, which has raised my aspiration to cook steak by sticking it on a pitch fork and deep frying it in a vat of melted lard, like he did in Wyoming (known locally as pitchfork fondue).  The second was Julie and Julia, the delightful movie about the famous American cooking instructor Julia Child and the food blogger-turned author Julie Powell who fastidiously replicated every receipe in Julia Child’s book then blogged about it.  Not that I want to immediately do the same thing (Curtis Stone Coles receipes maybe) but after that movie, I did really want to cook a hell of a lot more, learn the basics such as properly chopping onions and cook a big ass pot of boeuf bourguignon!

However, let’s start small: baby steps is my motto.  The movie also piqued my desire to cook some poached eggs for the very first time for our regular special Sunday brekkie.  Poached eggs are really simple and basic I hear you deride.  Yes, but only once you have the technique down pat.  I have ordered these at cafes where they were really horrible.  Here then are my tips:

1) Use really fresh eggs.  I used Kangaroo Island Free Range.

2) Boil some water then turn down to a low gentle heat.

3) Crack the egg into a small bowl or plate to aid its transition into the water.

4) Swirl the  water slightly to ensure no bubbles in the water, as they might break the egg.

5) Don’t just drop the egg into the pan of water from a great height.  Gently “slide” it in.

6) Cook for a minute or so.  Some use a timer but I just judged on sight and touch.  Use a ladle to gently lift the egg to check.

I served them with grilled bacon, tomato and Irrewarra sourdough Ciabatta.  I must say they turned out quite well!  That consistency in the yolk is what you’re after.  The secret is just to be really gentle with the eggs and not to leave them alone.  Just keep checking and looking.

Mind you, I had an extremely talented cook mentoring me   So you see, it’s not really any movies or TV shows that inspire me, but the desire to cook delicious meals for my lovely fiance.  Now, if she will just let me deep fry some steak for her.