i know. i was just going to keep going on about california...but i made dinner tonight. i assure you, it was not fancy style. it was in fact, poached egg style. :) i went on about this yesterday so, i thought i would finally share my obsession. i am obsessed. seriously. its just a good accompaniment to any meal, and good for you! golly gee wilikers. the best part about dinner was that most of it was bought at the green market. eggs, check. beets, check. greens, check.
it was tasty and easy. made a simple vinaigrette: 1/3 C olive oil, 2+ (this depends on what you like) tablespoons balsamic vinegar, salt, pepper and a few shakes of mustard powder, and shook it all up. it was really good. threw some pine nuts onto a bed of greens addedd dressing, mixed it all together. that was the bottom layer. i steamed some beets, tossed with salt and pepper. my next layer. and, of course, poached two eggs.
yum! i can't poach an egg to save my life.
ReplyDeletehere's how i do it: put water into a pot, dump in a cap-full or two of white vinegar (i'm sure someone somewhere will say that this is cheating, but the vinegar help keep the egg together), bring to a gentle boil. while this is happening, i crack an egg into a measuring cup, one that i am able to dump into the water. and when there's a gentle boil happening, lots of small bubbles, i place the measuring cup in the water and slip the egg out. i never really know how long i let it cook for, i just sort of gauge it. and then remove with a slotted spoon and place over whatever you're eating. they dont come out restaurant pretty, but they do the job. and quite frankly, i dont always like the finely polished restaurant look.
ReplyDeleteyou just have to try it. and try it again. and again, until it works. :)