Thursday, February 26, 2009

Breakfast Series 01 - Express Eggs Benedict

Breakfast is the most important meal of the day for me. It sets my mood for the rest of the day. Well, eating mood anyway. I'm a big time snacker so the more dissatisfied I am with a meal, the more I am inclined to snack. Which is why its so important for me to satisfy a craving, if any, first thing in the morning. I do miss living at home when there are so many more options. Fried mee hoon, nasi lemak, fried rice,... Breakfast items in my kitchen consist of bread, muesli, eggs and fruit. Bawwwwring. This morning I decided I wanted to have eggs benedict. I just bought some fresh kampung eggs and a loaf of L'Artisan organic rye, but I ain't going to make hollandaise at eight in the morning. So I made a cheat's version instead using mayonnaise, wholegrain mustard and a splash of balsamic vinegar. I found the vinegar essential as it just lifted the heaviness of the mayo. Its not hollandaise but its pretty darn good for 30 seconds! 

As for the poached eggs, when I was boiling the water I realised the last time I poached an egg was more than 4 years ago. Damn, what did Gary Rhodes say again? I just remember that one had to poach them in barely simmering water 
and to swirl the water to make mini whirlpool effect just before you ease the eggs in. The whirlpool is to help he whites stay together as they tend to form wispy white threads that separate. The first one was close but the second one was much better. The whites were smooth and egg yolk, partically cooked with just the right amount of ooziness. I don't use vinegar because I detest the taste on the eggs. There are all kinds of recipes online telling you how to poach the perfect egg. You want the fail safe way? Break the egg into cling wrap, tie it up tight and chuck into simmering water. Otherwise you will need: 
  • a small pan. Fill with water, at least 3 inches deep. Break egg into bowl. When water comes to gentle simmer, make mini whirlpool and slide egg in. The water shouldn't be simmering at this point. 
  • If you want it runny, take it out immediately after whites are cooked (1 min). You can also lift it up with a slotted spoon and give the yolk a very gentle prod to check the doneness.
  • 1 tablespoon mayonnaise, 1 teaspoon wholegrain mustard and splash of balsamic vinegar
  • And there you have it, poached egg with cheats hollandaise and wild rocket on rye

7 comments:

  1. the topic of poached egg seemed familiar..arr yes..was watching nigella yesterday..and she was saying how she cant poach eggs to save her life, or something or rather..

    told to just boil ur eggs 4 mins long..and it shud b almost like a good "fake"..

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  2. this sounds so easy and simple. yummms

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  3. I find swirling the water and putting the egg in carefully without getting the messy sides is quite hard... *sweats*

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  4. So delicate.... so pretty... But I'll need at least 4 more of those eggs before my tummy is full leh... :p

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  5. I know what she means. I did wonder just this morning why bother poaching when you can boil and get similar results. Its easier to get the doneness right when poaching i find.

    Babe - I'm all for simple especially when bleary eyed in the morning

    Pssst Bangsar Babe, don't tell anyone but I was perspiring (modestly) this morning! It does require some deft maneuvering doesn't it? Best not to attempt when inebriated ;-)

    Yeah, yeah Kenny, stop flauting that flat tummy of yours! Harumph!

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  6. There's one cafe here that serves eggs benedict with eggs that's been poached on a ladle. Looks kinda like a white cucur udang. Bleck!! I like my poached eggs to look like a cocoon. And when I make poached egg, I get lazy halfway and eat it like sang-sook tart. With kicap and pepper!!

    Speaking of muesli, I once had the most delicious muesli at Movenpick Hotel (I was enticed to try it because it was a 'Movenpick Special Swiss Muesli'!) and it was indeed really good. In fact it was good, I picked up a box of Alpen Swiss Style Muesli during my next trip to the supermkt smugly thinking to myself, I'll be having a healthy AND delicious breakfast for the next couple of weeks. It's been more than a month, and I still haven't brought myself to open that box of muesli!! :D

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  7. Anonymous9:47 pm

    Try to add a few drops of white vinegar in the boiling water before you add the eggs. The acidity of the solutions keep the egg white in shape.

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