My current obsession with eggs has caused a ripple of discontent in my family. The ripple is chiefly coming from my mum the loveliest of mums. She loathes eggs, she hates them in all forms, she detests them scrambled, cannot abide fried eggs and simply would not even look a poached egg in the eye.
She quite rightly, LOVES egg mayonnaise sandwiches (BUT only on brown bread), but they don’t really count do they? She also makes a mean frittata and loves these for supper….but only on a Sunday. It seems eating eggs on a Sunday doesn’t count. Hmmm. There appears no rhyme or reason to what form of eggs she doesn’t like, but when she explains it, it always seems to make sense. Her second least favourite food is the avocado which she claims tastes like soap and they are not allowed to poke even so much as a toe over the doorstep.
Well, anyone who has seen my Instagram will know that it is no secret that I absolutely love eggs AND avocados. They are probably my two most favourite foods in the world (I mean, I have a lot of favourites, but these are very high up the list). Anyway, my contrasting taste in food did cause my mum to send me an email saying she wondered if we really were related…which we most certainly are. I know for a fact. Because we have the same feet. And elbows.
Anyway, I digress. The reason I was telling you all about my mum aside from the fact that she is one of the bestest people I know, is that I have created the ultimate in eggy perfection and I think even she would fail to turn her nose up at it. I stumbled across the most amazing way of cooking eggs. It comes from the Holistic Ingredient, and it’s genius, and fool proof…all at the same time.
Simply, make sure your eggs are at room temperature and then pop them into a pan of boiling water. Time them for exactly 5 minutes and 40 seconds. Then drain the water and run them under the cold tap, fill the pan up with cold water and allow the eggs to chill (ha!) there for a few minutes. Then peel the egg and slice him in half and you will have a perfectly cooked, oozy-gooey-runny yolk of utter perfection. If I am cooking for big numbers, I have started using this magic egg in place of standard poached eggs as it’s so much easier and utterly delicious! I have also experimented with keeping one of these in the fridge for a few days and when I cut him open the yolk was still perfectly runny.
Try the magic egg on top of steamed asparagus with crispy pancetta or on the top of your skinny kedgeree (ah yes, another eggy treat my dearest mama also has a penchant for). Here I have just popped him on top of a slice of gluten free toast with slivers of perfectly ripe avocado sprinkled with Maldon salt and he was utter eggy perfection. Egg haters and lovers unite! Not only are eggs incredibly delicious, and magic little bullets of incredible nutritional value, they are also just so versatile!
So, my lovely lovely mama, it would seem on closer inspection that you do in fact love a lot of eggy centred dishes and it has caused me to deduce that you actually love eggs and to suspect that this egg dodging act has been a charade. However, even if it turned out that you do actually still dislike eggs, I just wanted you to know I like you an awful lot. I love you. Happy Mothers day! x x