I woke up on the Saturday of King Charles III coronation with terrible pain in my left shoulder. It was stiff and I struggled to move it without screaming. Things seem to have gotten worse this week (it seems I have had a temporary reprieve the previous few nights). I dragged myself out of bed and completed my shoulder exercises that made me feel much better. I still had a very limited range of movement but at least the pain had gone and I felt that I could start the day.

I ate poached eggs and avocado on toast while watching the coronation. It has been a while since I have eaten ‘homemade’ poached eggs and much to my shame, I did have to look up how to make them! I have Delia Smith’s How To Cook book and I just followed the instructions. The end result, when I finally added enough water to cover and properly cook the eggs, was nice – even though the yolks were over cooked!

How to poach an egg

Place the frying pan over a gentle heat and add enough boiling water from a kettle to full it 1 inch (2.5cm).

Keep the heat gentle and carefully break the eggs, one at a time, into the water and let them barely simmer, without covering for just one minute.

After that remove from the pan from the heat and let the eggs sit in the hot water for ten minutes.

Remover each egg by lifting it out of the water with the draining spon and then letting the spoon rest for a few seconds on the the kitchen paper, which will absorb the excess water.

Serve straight away.

Reference: Delia’s How To Cook. Book One. How to poach eggs. Page 22.

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