(Also: Picture Focus Fail - seriously, I think maybe one leaf in the background there is in focus.)
How exactly do you poach an egg? My attempt wasn't terrible, but I lost most of the egg white in the pot and it never really came together. Any suggestions to improve a repeat performance?
On a happier note, here is a recipe for a delicious salad dressing! Boring, yes, but I have been eating mostly leftovers and freezer food for the past week or so.
French Vinaigrette
1 1/2 tablespoons Champagne or white wine vinegar
1 teaspoon Dijon mustard
1 very small clove garlic or small shallot, minced
1 egg yolk, at room temperature (I always omit this)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup good olive oil
Whisk everything together.
Quite to the point, isn't it?
1 comment:
I find putting a bit of vinegar in the water helps keep the egg together.
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