Sunday morning. 10 am and it's silent outside. In my part of Amsterdam it feels like a sleepy little village. Hardly any sounds in my street with exception to the occasional passing tram (if I strain my ears). A five minute bike ride would take you to the city's bustle but right now, I am completely satisfied being away from the trainloads of eager Sunday Shoppers.
It is, only on Sunday mornings that I do take the time to make a proper breakfast brunch - there's enough time to work that kitchen magic sans any morning stress and a timely brunch probably means that I won't have to bother to make anything till dinnertime. 20 mins of
fussing about the kitchen gives me the ultimate Sunday indulgence: Eggs Benedict.

Only since the recent glitzing of the city that one can actually order Eggs Benedict at a restaurant; Cafe George does a semi-decent version,(no real english muffin) and I'm aware that Lovefood does them too rather well too. Good English muffins and freshly homemade hollandaise are essential to making Eggs Benedict but I think it is the perfectly poached egg that a great Eggs Benedict doth make.
Here's my secret to making perfectly poached eggs and trust me, they turn out just right every single time when I do them like this:


Crack your egg into a bowl - using only the freshest eggs - and leave to rest.

Once water is boiling, turn heat to lowest setting and start vigorously stirring the water clockwise (anti-clockwise if you live in the southern hemisphere).

Timing is essential here: Imediately pour egg into the "eye of the storm" and allow the egg to cook for exactly 2 minutes (use a timer!!) Then use a large flat spoon to spoon out the egg, draining the liquid off gently. Your egg is now perfectly poached.
The last, most important step of course is: EAT. Eat, eat, eat.
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