Life has been far from perfect of late, purely in terms of how busy I am, husband is, and indeed we all are. What with a work trip, the new term and associated school admin, sorting out jobs that need doing to the house, piles of washing, getting up really early in an attempt to Get Things Done, oh, and having a cold for three weeks, sometimes it all feels a Bit Much.
But busy isn’t always bad, and I’ve managed to fit in some fun stuff, too, including a lovely session with an amazing food stylist I met through work who has given me some fantastic tips for the blog (more on that soon), plus it’s Mumsnet Blogfest next month, which I am sure will be pretty perfect. It’s a great chance to get inspired about various aspects of blogging (although I am not sure I will ever ‘change the world’ with a pasta recipe, but hey ho), swap blogging stories, have a laugh, drink some sparkling wine and get a nice goody bag. What’s not to like? I am looking forward to hearing one of my fave authors, Rachel Joyce, speak, learning how to make my blog better and, best of all, meeting fellow bloggers old and new. Whoop.
In the meantime, I have learnt how to make the *perfect* poached egg. (I know!) Eggs are wonderfully comforting, and a simple soft poached egg served with a slice of buttered toast and a mug of tea can do a lot for a busy, frazzled parent in need of some TLC. Preparing something so simple and nourishing, in (hopefully) a moment of calm while baby naps or the children are at school, or simply for breakfast, can be a very pleasant interlude. And as for that satisfying moment when the yolk spills out on to the toast, well, it can be quite therapeutic, particularly if it is soft, runny and cooked to perfection.
Free-range eggs are also a great nutritious dish for the whole family (babies should be over 1 if you are serving the yolk soft) – they’re packed with protein and B vitamins, they’re easy to prepare and cook and frankly, the perfect dish for a quick, healthy energy boost – perfect for anyone on the go. What’s more, if you can crack an egg one-handed, poached eggs and toast can easily be prepared with one hand while a) holding baby, b) filling in yet another form/cheque/reading book record for school, or c) typing an email on your phone to your boss with the other. If you have a Spork, you can even eat it one-handed too. Perfect.
The trick with the vinegar I learnt from my food stylist friend Rosie. It works a treat!
What you need
1 free-range egg
White wine vinegar
One slice of sourdough bread, toasted and buttered to serve (my favourite butter is this Brue Valley Butter which I get in my Riverford box every week; it is delicious)
What to do
- Bring some water to the boil in a small saucepan (fill it about two thirds full).
- Take a teacup and pour in a centimetre or so of white wine vinegar, swill it round, then return the vinegar to the bottle. Crack the egg into the teacup.
- Once your water is boiling, create a whirlpool in the water by stirring it with a small wooden spoon. Add the egg to the centre of the whirlpool, reduce the heat slightly and cook for 2 ½ minutes for a soft yolk.
- Once cooked, remove the egg using a slotted spoon and put on a plate. Use a teaspoon to remove any of the ‘frothy’ white (it comes away easily) to ensure your poached egg has a nice regular shape.
- Place the egg on top of your toast and season with salt and freshly ground black pepper.