Keep tryin’…

I don’t have any problem cooking poached eggs with my instant noodles. Once everything is done, I would just crack an egg and drop it into the soup and cover the pot for a while to let the egg cook and that’s it! Somehow, however, I can’t seem to be able to come out with a poached egg, one that is nicely done, to be served on toast like in an Egg Benedict but nonetheless, I kept trying and trying.

This was what I did. I cracked the egg into a bowl first…

…and then, I boiled some water in a saucepan…

…and once it had started boiling, I stirred it vigorously and dropped the egg into the “whirlpool”…

Then I covered the pot for a while to let the egg cook…and once ready, I took it out…

That morning, I had some Italian Milano bread from a local bakery and I toasted that and placed a slice of cheddar cheese on it and the egg on top…

I tried making some Hollandaise sauce to pour over it but nope, I did not check the recipe and left out a few crucial ingredients. Never mind, I’ll get it right next time!

Unfortunately, we did not have any lettuce or tomato or whatever in the fridge that I could serve with what I had but at least, the egg was nicely done. One poke and the yolk oozed out ever so slowly and gracefully. Beautiful!…

I’m afraid the whole thing did not look as good as those we get at the fancy cafes and restaurants, that I must admit. Well, I do know of some plastic pods available commercially for cooking poached eggs and in the absence of those, I saw on a video clip how they trimmed the edges with kitchen shears to get it nice and even. I wouldn’t want to bother doing that as it would be such a waste of the egg white – after all, it’s for my own home consumption so never mind the appearance. As they say, the test of the pudding is in the eating.

A couple of days later, I tried it again…

…with the whole works this time, a slice of SPAM and the melted cheddar cheese on top of my cousin’s own home-baked muffin all the way from Kuching plus all the greens and tomato and I even managed to get hold of some fresh button mushrooms but unfortunately, my second attempt at making some Hollandaise sauce did not turn out too well – in fact, I thought it tasted nicer the previous time when I “forgot” the lemon juice and it wasn’t so sour and that watery.

Anybody wants to give this a try? As for me, I think it is way too much work…and I’d just wait till I’ll hop over to KL or some place where I can just order this at some café and enjoy myself, minus all that hassle, thank you very much.