There are a few ways to poach an egg and each person has their favourite method of doing so. I’m not a fan of poaching eggs in a water bath with added vinegar and have always preferred using a dedicated egg poacher instead. My old poaching pan seemed to take forever when poaching eggs and was ditched when I came across these silicone poaching pods. Perfect for poaching eggs, these pods are easy to use and I never seem to have a problem turning out the eggs once cooked. Also, the eggs cook faster than my old poaching pan.
Using poaching pods requires a pot with a lid and I use my wide shallow sauté pan for this purpose, which snugly fits six pods. To prevent the eggs from sticking I always rub the insides of the pods with some vegetable oil or butter. When the eggs are cooked, a large slotted spoon is helpful when removing the pods from the boiling water, but having acquired asbestos fingers over the years, I grab the edges of the silicone pods and lift them out. Sometimes a small amount of water collects on top of the poached eggs which I tip out before removing the eggs from the pods. Running the blunt side of a dinner knife around the edge of the egg helps loosen it from the pod and with a little nudge, the egg slides out easily.
If poaching pods and poaching equipment are not for you the eggs can always be poached using the water bath method, pop over to Simple Recipes blog to see how. Sometimes I like to posh the poached eggs up a little and serve them with lightly sautéed cherry tomatoes and then add a little gourmet touch at the table and sprinkle over some home-made vanilla sea salt (very easy to make) to season the finished dish
Poached Eggs with Sautéed Cherry Tomatoes and Vanilla Sea Salt
- 4 eggs
- 2 teaspoons of olive oil
- 12 cherry tomatoes, cut into quarters
- 1 spring onion (green part only), finely chopped
- 1/4 teaspoon balsamic vinegar
- 4 slices of toasted bread of your choice
- home-made vanilla sea salt or sea salt, to season when serving
How to make: Add a few inches of water plus a 1/4 teaspoon salt into a suitable saucepan with a tight-fitting lid and bring the water to a boil. Meanwhile, rub the inside of each pod with some vegetable oil or butter and crack an egg into each pod. Turn the heat down so the water comes to a simmer and carefully place the poaching pods into the water, cover with a lid and poach the eggs for about 3 to 4 minutes or until done to your liking.
While the eggs are poaching; heat some olive oil in small sauté pan, add the cherry tomatoes, spring onion and balsamic vinegar. Cook over a gentle heat for about 2 minutes, stirring occasionally until the tomatoes have softened a little. Turn off the heat, reserve until needed.
Lift the cooked eggs from the saucepan and remove the eggs from the pods. Serve immediately with warm toast and top with sautéd cherry tomatoes. Season the finished dish with vanilla sea salt or sea salt.
Do you use silicone poaching pods? Have you found any other uses for these poaching pods?
Meet Ronnie… the man about the
Visiting my family on a recent trip to Ireland, I met Henrietta, Rosie, Bride, Moon and Shelly… these feathered ladies supplied my sister’s household with an abundance of fresh eggs. I have always favoured the colour of brown eggs over white… they look much more appealing. Apparently there is no difference in the taste between white and brown eggs, other than the colour of the shell. Do you disagree? Did you know that the ear lobes of hens dictate the colour of the egg-shell, white ear lobe = white shell, red ear lobe = brown shell… I picked that bit of information while attending a cooking class in Bali… the chef was giving a talk on fresh produce. Continue reading “Fresh Eggs and Happy Hens”
What should I make for the “Love At First Bite” blog hop, many sweet memories came to mind… french macarons, banoffee pie, date and banana shooters, panna cotta, chocolate eclairs, Pavlova… the sweet list goes on! But a firm favourite that stands the
test taste of time, is crème brûlée. The words that come to mind when eating this dessert are… rich, smooth, silky, creamy… with a light caramelized crunch… a kind of culinary heaven!
The literal translation of crème brûlée means “burnt cream” by which the sugar topping is quickly caramelized using the grill or a hand-held blow torch.
My crème brûlée has a slight twist, I have replaced the traditional caramelized sugar topping with some home-made honeycomb. If you like Crunchie bars then this easy to make honeycomb is quite similar.
Crème Brûlée Shooters
- 3 large egg yolks (whites can be used for Pavlova)
- 2 tablespoons castor sugar
- 300ml double cream
- 1 teaspoon vanilla extract
- crushed honey comb or icing sugar
How to make:
- In a heatproof bowl combine egg yolks and castor sugar, whisk vigorously until pale and slightly thickened.
- Pour the cream into a saucepan and gently heat until the sides of the cream start to bubble. Remove from heat and gradually pour the hot cream into the egg mixture while whisking.
- Place the mixture over simmering water, stir constantly with a spatula until the mixture thickens, this can take about 15 minutes. Pour into 6 or 8 (depending on size) small shot glasses and refrigerate until set which can take a couple of hours or leave overnight. Just before serving scatter over some lightly crushed honeycomb.
- If you are not using the honeycomb, dust over a light layer of icing sugar over the set custard and using a hand-held blow torch caramelize the sugar until browned. I would not recommend putting these shot glasses under the grill due to the intense heat unless you use appropriate heatproof dishes!
- 1 tablespoon water
- 75g castor sugar
- 60g golden syrup
- 1 teaspoon bicarbonate of soda
How to make:
- In a small saucepan (with high sides) add the water, sugar and golden syrup and place over a low heat, stirring occasionally until the sugar dissolves.
- Increase the heat to medium and boil the syrup until it turns a more golden colour, this will take about 3 minutes, be careful that it does not burn.
- Turn off the heat and immediately add the bicarbonate of soda and mix it in quickly. It will foam like mad and start to bubble up the sides of the pan, quickly pour the bubbling honeycomb onto a slip mat or baking tray covered with baking parchment and allow it to flow level. Leave the honeycomb to cool and crisp up.
- Break into large pieces and store (separate with baking parchment) in an airtight container until needed. Can be made a day ahead.
Honeycomb can be served alongside a shot of espresso, crush and folded into some home-made ice cream, scattered over mousse and cheesecakes or just enjoyed as it is!
This post has been part of the “Love At First Bite” blog hop! Click on the badge and check out all the other entries!