Previously on The Blog About Nothing... in London!

  • stamaria Santa Maria
    Best Pizza in London
  • tapcoffee Tap Coffee
    Coffee time in Warren St
  • exmouthespresso Bean Review
    Exmouth Espresso Blend
  • kurobuta Kurobuta
    Japanese Tapas
  • oddonos Oddono's
    Gelato in Chiswick
  • smokehouse Smokehouse
    Mouthwatering Burgers and BBQ
  • firehouse No 197 Fire Station
    Complete disaster
  • irisandjune Iris & June
    Independent Coffee Shop in Victoria
  • coffeeguide The Not Official London Coffee Guide
    Humble take on the independent scene
  • dumdum Dum Dum Donutterie
    They don't have Cronuts but they do Cros
  • bonanza Bean Review
    Bonanza's Espresso Blend
  • moo Moo Cantina
    Lomito Time
  • chorbizarre Chor Bizarre
    Restaurant with personality
  • squaremilebelen Bean Review
    Square Mile's Belen Espresso
  • ottolenghi Ottolenghi
    Not as good as usual!
  • quantus Quantus
    European cuisine in Chiswick
  • pearlliang Pearl Liang
    About Time for a Chinese

My Kingdom for a Poached Egg [Recipe]

All my life I have been fascinated and also frustrated with the complication of making a perfect poached egg. From time to time, I googled, checked YouTube videos, on-line recipes, watched the food network, called a friend, and used other different sources to look for a bullet proof technique on how to make them, just to finish disappointed leaving the idea behind of recreating the perfect poached egg. I had tried the classic urban myths and methods, you know the ones I'm talking about, the swirl and the vinegar ones with no luck, sometimes they were successful but let’s face it not perfect. 

Until a couple days back when I bumped into a video on Channel 4 from the programme How To Cook Like Heston. Basically the mad scientist chef took the task to give his tips to make perfect eggs, from scrambled to poached including his famous bacon and egg ice cream recipe using dry ice.

The tip is quite simple, first check the egg is fresh, as the watery white is your enemy. Then retire the direct heat to the egg, which means put a dish/plate in the bottom of the pot with the boiling water so the heat source and the metal surface is not in direct contact with the egg. Drain excess water in the white before poaching as even fresh eggs has a small amount. And finally poached when the water reached 80C for 4 minutes. 

I have to say I got it in the first go. I highly recommend to watch the episode as you might learnt a trick or two. Or go to the Channel 4 site for his recipes.

Eggs remind me the Seinfeld episode “The Little Jerry” 

Jerry: Is that your chicken making all that noise? 
Kramer: Oh, Jerry loves the morning 
Jerry: Who? 
Kramer: Little Jerry Seinfeld. I named my chicken after you 
Jerry: Thanks, that's very sweet, but that is not, a chicken 
Kramer: Of course it is. I picked it out myself 
Jerry: Well, you picked out a rooster 
Kramer: Well, that would explain Little Jerry's poor egg production



Post a Comment

Related Posts with Thumbnails