OK – I did already know how to poach an egg but this method looks better!

I’m hiding in my living room pretending the kitchen isn’t really there right now.  The reason being that I decided to try to make honeycomb this morning using honey instead of golden syrup and I forgot to get my oven gloves out ready before I added in the baking soda and it erupted everywhere before I found the said oven gloves and now my kitchen looks like a volcano vomited on my hob and and and…..

So, a cup of tea and a sit down was called for!

And whilst sitting, I watched the new Nigella show.  And of course that lead to a trip to Amazon to buy the new book, At My Table.  When searching for the book though I came across another book by the same name by Mary McCartney – and yes, I had to buy that too.  It’s a vegetarian cook book and the reviews were really good.  I’m probably one of the few people on the planet who can’t stand her dad or his music but I do love her late mum’s veggie food range, particularly the mozzarella burgers – they are sooooo good.  In fact, I have frequently given them to teenagers who apparently don’t like veggie food and had to retrieve the box from the bin to convince them they didn’t just rave about a meat product.

But getting on to the eggs.  Instead of putting room temperature eggs into a whirl pool of boiling water soused with vinegar, Nigella uses fridge cold eggs, which she first cracks into a tea strainer to get rid of the very watery bits, sprinkles with some lemon juice then carefully drops it into still hot water, just under the boil, to cook.  No stringy bits, perfect shape.  Once I’ve managed to clear up the volcano puke I’m having poached eggs on toast.  Not that it takes much persuading.