What I Ate Today

Provided with leftover ham from roast gammon, I set about assembling a suitable lunchtime feast. To accompany the ham I went for apple, goats cheese and poached eggs. I’ve always had issues with poached eggs. I’ve tried numerous techniques including Delia’s frying pan method and Hugh’s vortex attempt. I’ve experimented with varying room temperature, egg freshness and amounts of vinegar – all with limited sucess.

For me, the perfect poached egg is one with solid whites and lots of runny yoke. Ideally I prefer them to be not too uniform which results from those fancy egg poaching gadgets. Today I stumbled upon another technique by VashTheStampede that promised just what I was after. As you can see, they are pretty perfect and taste great. However, the downsides are that it can be a little bit fiddly, especially when you’re trying to unwrap the hot egg. It also uses quite a bit of cling film which seems wasteful and probably isn’t good for you health to boil (although microwaveable stuff is probably better).