Poached Eggs

I've always wanted to poach an egg and have tried a few times without success. The whites seems to dissipate in the water and become all straggly and stringy. I did try using a method I learnt from my friend Lorraine at Not Quite Nigella where she uses plastic wrap to encase the egg white and yolk.
Even that method though didn't quite work for me as the egg seemed to cling on to the cling film. I suppose that's why its called Cling Film...

Recently, the whole family has enjoyed watching MasterChef (The US
Version) and the kids have a great time in immitating Gordon Ramsey whenever The Lovely Wife or I cook something. After the season of MasterChef ended, our Satellite TV Station introduced Junior MasterChef(Australia).


I was so astounded by all the stuff that these little kids were making!
Simply Magnificent. I coulnd't cook half of what I can cook now at their ages. Then there was this little girl that made a poached egg. Dammit! If an eight year old (or was she younger) could poach an egg than I bloody well could too!



So... a few days ago, during the Public Holiday for City Day, I decided I was going to poach an egg. I remembered an episode on the adult MasterChef where Whitney (the winner) had poached an egg and the judges mentioned that she had used the 'swirl method'. I was intrigued by what the swirl method was and learnt that you stir the water before dumping the egg in. The swirling water creates a centrifugal force that pulls the egg onto itself.

I also remembered reading somewhere that you should add some vinegar to the water as the vinegar helps to bind the proteins in the egg and stop the egg white from spreading too much. However, I have also read that it doesn't really make that much of a difference.

The first time I attempted the Poached Eggs, I used vinegar in the water. I swirled the water around and then dumped the egg in. It started to spread out and so I tried scooping up the sides to the centre. Bad idea. More strings of egg white formed. I let the egg set and then scooped it out into a bowl. I discarded the water and started to boil a new batch. This time, I used a smaller saucepan. The water was only salted and I didnt use vinegar.

I remembered at this point that it was best to use room temperature eggs. At least I had left two eggs outside to 'warm up.' It was also advised that the best poached eggs were fresh eggs. The eggs I had in the fridge were already more than a couple of days old, if not older. Maybe that's why the first attempt failed.

Anyway, I broke one egg into a small rameking and waited for the water to boil. I turned the heat down and then I swirled the water into a nice whirpool. The egg was slipped into the water gently and the swirling action really seemed to bring it together. I timed it perfectly to three minutes and then scooped it out and let it dry before I placed it on a nice piece of toasted wholemeal.

Method
Fill a saucepan with water ensuring enough water to cover the broken egg.
Add 1 tsp salt and 1 tsp vineger (optional).
Bring water to to the boil and once boiling, reduce heat to low so that water is just simmering.
Working with 1 egg at a time, crack an egg into a small bowl. Stir the simmering water in one direction to create a whirlpool. This is the 'swirl method'.
Quickly slide the egg from the bowl into the swirling water. Allow to cook for 3 minutes, without stirring.
Then using a slotted spoon, remove the egg and allow to drain on the spoon over some paper towels.
Repeat with remaining eggs, one at a time. Between cooking eggs, use the slotted spoon to skim off any foam or egg remnants from the surface of water surface.

Serve eggs on toast, seasoned to taste with salt and pepper.

While I was getting my camera ready, I called out to my little princess who excitedly waited at the dining table for her breakfast of poached eggs on toast. She sliced the yolk and all the creamy goodness spilled out. "Just like on MasterChef, Dads!" she exclaimed proudly. I was rather proud of myself too!




I did another egg for my son but this time I left it in a bit longer to get a firmer yolk. The yolk did turn out a little firmer and I think the firm yolk was quite nice too although I have to admit that I prefer the runnier version.




My little princess really enjoyed her Poached Eggs and I was really proud of myself for having finally conquered the poached egg. I started singing a little jingle with my princess that went like this:

Daddy can make a poached egg, Daddy can make a poached egg.

We sang it over and over again until The Lovely Wife started to roll her eyes toward the heavens, seeking enlightenment!

Next step is to try and make Eggs Benedict...

Apple Cinnamon muffins

One of the things that I made for Michael's 8th Birthday was Apple Cinnamon Muffins. I've made these before but never posted about them. Both my children love muffins and cupcakes. To be honest, I dont really know what the difference is between Muffins and Cupcakes. I know that cupcakes usually have icing on them but then a cake without icing is still a cake!

I also know that muffins are generally 'heavier' than cupcakes but really, is there a difference?

Anyway, rather than worry about semantics, I made these muffins simply because they are delicious and the Children love them. A few of The Lovely Wife's friends enjoyed these too a few weeks ago when they came to visit.




This is how I make my Apple Cinnamon Muffins.

Ingredients
250 g Butter
230 g Brown Sugar
4 Eggs
4 tbsp Milk
1 Tbsp Honey
2 tsp Vanilla
250 g Flour
3 tsp Baking Powder
3 Large Apples
1 tbsp Cinnamon
2 Tbsp Brown Sugar

Method
Pare the apples and cut into small squares
Mix Cinnamon, sugar and Apples together, coating well. Set Aside
Cream butter and Sugar till light and fluffy
Add eggs a little at a time and continue beating
Fold in Sifted flour and baking powder
Add in Honey, Milk and Vanilla. Mix Well
Fold in Apples ensuring it is well mixed
Fill muffin cups ¾ full and bake in 190°C oven for 20-25 minutes or till done

Very easy to make, very easy to eat and very delicious too - not to mention healthy! The kids had the leftover muffins for breakfast the next day while we also gave some away to some of our guests - who were really all family anyway!

All Day Breakfast!

Ever had a craving for a full blown breakfast? You know, the one with bacon, sausages, eggs, toast, mushrooms, tomatoes and everything else? Ever had the craving when it's way past breakfast time?

I'm one of those that loves places that serve all day breakfasts. I remember many years ago when I went to the US on work. There was this restaurant, I think it was Denny's, that was near the hotel that I stayed in. One evening after work, one of my colleagues and I walked across the road to Denny's for dinner. We were both immediately taken by their All Day Breakfast and we ordered the Lot! Complete with pancakes. Most satisfying I must say!



The best breakfast I’ve probably had was when my wife and I visited South Africa. We stayed at a small, quaint hotel that offered a buffet breakfast as part of the package. The best part about it was that the hot breakfast – meaning the bacon and eggs – was cooked individually and not thrown in a warmer as is the trend in other hotels.

On our first morning, we walked bleary-eyed to the restaurant and were welcomed by a charming elderly waiter who escorted us to our table. He had a thick South African accent and spoke rather fast too. The conversation went something like this:



Waiter: “Good morning Ma’am, Sir, and how are you today?”
Us: “Morning.”
Waiter: “Today we have the buffet and also you can order the hot
breakfast. For you, Ma’am, Eggs and Bacon?”
Wife: “Yes, please.”
Waiter: “How many eggs Ma’am?”
Wife: “Two please.”
Waiter: “Sunny side up, scrambled, hard boiled or poached, Ma’am?
Wife: “Scrambled please.”
Waiter: “Perhaps some sausages, Ma’am?”
Wife: “ Mmm…okay”
Waiter: “Some mushrooms, tomatoes and potatoes, Ma’am?”


By this stage my wife was quite flabbergasted and could only grunt her assent! I was thankful that etiquette dictated that my wife was asked for her order first, enabling me to act cool and dignified by saying, “Two eggs, sunny side up with everything, thank you!”

Needless to say, the spread that arrived was huge. Three large strips of bacon, two extremely tasty sausages, a large serving of sautéed mushrooms, one baked tomato, stir-fried potato cubes in herbs and spices, and of course the eggs and toast. Absolutely delicious!

So one night, I decided to treat the family to an All Day Breakfast. Large Meaty Sausages, Sauteed Mushrooms, Scrambled Eggs and Toast. Personally, I prefer my eggs sunny side up with the yolks a little runny. The Lovely Wife and the kids prefer their eggs scrambled so I followed the majority and just made scrambled eggs.




Yeap! Whos says you can only have breakfast in the morning? I think Sausages and Eggs qualify as a meal at any time of the day. We all loved it especially the meaty sausages with liberal doses of mustard!

I guess that's why All Day Breakfasts are so popular all over the world, any time of the day!

Waffles

The lovely wife had been promising the kids waffles for a while and so last saturday, she borrowed her mom's electric waffle iron and prepared waffles for breakfast!

They turned out rather well and the kids enjoyed them. They especially liked the heart shape. There's nothing quite so nice as eating hot, fershly made waffles with loads of butter, marmalade, blackberry jam and even just plain!

Next time, I think we should have the waffles with a scoop of ice cream and chocolate sauce....