We love talking about food and are always looking for an excuse to talk some more. So this is the place to ask any question relating to food that might have been nagging you for a while or maybe one that has just popped up! Either way we’ll do our best to give you the most comprehensive answer we can (after all there is lot of expertise, passion, knowledge and love of all things food at the Cooks Larder… not too mention 1000′s of books and magazines between us all)! So leave your question in the comment box and leave it to us!
Ps if you a simply looking for a new recipe then head to the recipe section – over time there will be thousands there to play with!
I would like to know how to make the perfect poached eggs! Every time I have them at The Cook’s Larder they are amazing, perfectly cooked white and just-right runny yolks. Please let me know your secret.
Dear C,
There is nothing like a good poached egg for breakfast lunch or dinner! Glad you have enjoyed them at The Cooks Larder.
The most important element to making perfect poached eggs is firstly a super fresh egg. It is hard to get them fresh enough from the supermarket so you may need to invest in some open range eggs from a more direct source. We get our Papanui eggs straight from the farm at the store. Poached eggs were an absolute breeze when we had our own chickens and we could get them warm from the coop! To tell if your egg is fresh crack it onto a plate and have a look at the whites – you should see two visibly separate parts – one firmer and more thicker around the yolk and a slightly thinner ring of whites around this. As eggs age all of the whites become thinner and runnier. The egg in this case is still very good to eat but more of a challenge to poach because when they hit the water they disperse rather than clinging around the yolk.
Don’t even bother poaching if all the whites are very thin – enjoyed them scrambled instead! If the whites look good, slide the egg into a cup and wait for the temperature of the water to be just right…. a gentle simmer is what you want – vigorous movement of rapidly boiling water is good for pasta but too rough for eggs! Using a spoon create a big whirlpool and gently slide the egg from the cup into the centre of the spinning water. You can generally do 4 eggs at a time – all in the same cup and in at the same time – they will sort themselves out in the water. Have a slotted spoon on hand and feel free to lift them gently for a peek to see if they are at your just-right stage. Don’t forget to drain on paper towel or a clean tea towel or you’ll have soggy toast.
NB If the eggs whites are only a little so-so you can add a tablespoon of vinegar to the water. This will help them coagulate. Good Luck … let me know how you get on!
I agree the cooks larder poached eggs are always perfect. I love them
When you will have a fan page on Facebook as it would be so great to just get the posts from your blog while I’m checking in on there… and to share one of my favourite haunts with my friends!!! Charlie x
Dear Charlie,
I am not such a Facebook fan. I’m not sure why given I spend so much time on the net finding, looking and enjoying fabulous things from around the world. But never say never and one day I may understand how it all works I might just do as you suggest! xs
Fair enough! I was also wondering when the cookbook is coming as I would pay good money for more recipes like the chocolate torte and rhubarb and coconut cake I picked up at Dougal’s hands on cake class… So simple and very yummy!!!
Oh the book the book! Will it ever happen among store and family commitments?? We so so hope so and have done much work already… it’s just getting it up and happening now… fingers crossed… really tight! Glad you enjoy the classes – Dugal has dedicated a whole class to chocolate this term – yummo!
I finally worked up the courage to attempt another poach… they were much better! Thank-you very much for the advice.
Well done!