The vegetable garden is coming to life with vengeance. I harvested a mesculan green mix, arugula, mizuna, romaine, spinach, baby peas. asparagus spears and some oregano, parsley and cilantro. Time to toss them in a salad with a basic vinaigrette (2 tbls olive oil and a tsp of pomegranate or fig vinegar, a dash of salt and pepper and some diced spring onions) and some crumbled goat cheese, fried and crumbled bacon from the farmers market, buttered croutons and top with a poached egg gathered from the chickens this afternoon.
I finally conquered poaching, the key seems to be to add a tbsp of white vinegar to 4 cups of water and bring to a soft boil (little bubbles, not a rolling boil). Drop the cracked egg into the water as you stir the water with a spoon, so that the egg swirls around in a circle in the warm water. After approximately 3 -4 minutes, the egg will be soft boiled (Test it by lifting the egg on a slotted spoon and gently shaking it. It should move but not look watery. The goal is that the yolk is still liquid, but the white is fully cooked).
I finally conquered poaching, the key seems to be to add a tbsp of white vinegar to 4 cups of water and bring to a soft boil (little bubbles, not a rolling boil). Drop the cracked egg into the water as you stir the water with a spoon, so that the egg swirls around in a circle in the warm water. After approximately 3 -4 minutes, the egg will be soft boiled (Test it by lifting the egg on a slotted spoon and gently shaking it. It should move but not look watery. The goal is that the yolk is still liquid, but the white is fully cooked).
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