Yes, I get it right every time, be it half-boiled/cooked…
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…or hard boiled with a runny…
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…or moist yolk…
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…or fried…
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…or scrambled…
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…and of course, frying an omelette…
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…to me is a breeze.
However, I did try cooking one poached egg once but it was not all that successful. I do not have any problem whatsoever breaking one into my instant noodles and they do come out quite well…
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…but when I wanted to cook it on its own, I seemed to have a little bit of problem getting it right.
Then I saw one lady doing it on that food channel on tv the other day – she certainly made it look so very easy so I decided to give it a try.
Firstly, I broke the egg into a cup/bowl…
…and then, I boiled a little bit of water in a saucepan…
Just when there were bubbles starting to appear, I stirred the water…
…to get it swirling before I dropped in the egg and once the egg was cooked, I drained the water and there you are…
…served with my bowl of instant bihun…
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…my poached egg with its runny yolk…
This was my second attempt and I thought the end result looked better the first time around. Well, that previous time, I was not taking photographs so I was able to concentrate fully on the cooking of the egg unlike this time, and the water was already boiling vigorously by the time I dropped in the egg. Besides, I did not stir the water because I saw that the lady on tv did not do it either and no, she did not add vinegar or salt or cooking oil to the water as well – she just used the wooden ladle to turn the egg around gently until it became a nice little pouch. It seemed that the swirling water sent the egg white floating all over and I did not want to cut it and throw it away (like what I’ve seen some chefs on those youtube videos doing) as it would be such a waste.
Ah well! As they say, practice makes perfect…so I will keep doing it till I get the hang of it, 100%.
