Poaching Eggs: More Difficult Than Anticipated

Yes! I am back!

I could give a whole big paragraph full of excuses about why I haven't updated in, oh, two months. I could go on and on about the minor existential crisis I've had since graduating, working at a discount liquor store, and attempting to face up to the fact that a) I'm not going back to school and b) I need to figure out What To Do With My Life. And the broken computer (several times...), leading to the sexy, sexy new mac currently sitting on my lap. But I won't. You know why?

Because I'm both lazy and shameless.

Instead I'll just jump right back in. I don't know how much I'll be updating or what I'll be updating about. Let's just take this one day at a time.

For the immediate future, I'd like to talk about eggs. Specifically, poached eggs, which are delicious and possibly my favorite way to eat unborn fetuses.

Now, I've poached an egg before. I swear I have. I used to work with an elderly Scicillian man (re: 92 and still driving) who taught me how to do it. Under his tutelage, I managed to poach quite a few- AND THEY WERE DELICIOUS...if a little vinegary.

When a man that old tells you to keep adding vinegar, you listen. It's just possible that he reached such an age by pickling himself, and hey- if it works, it works!

The point is that I used to be quite good at poaching eggs. This morning, however, I had a little difficulty.

See how it's all white and cloudy? That's wrong. 

Now, I don't know if you've ever made a poached egg before. It's really not that hard. Basically, you heat water with a bit of vinegar until it is almost- but not quite- simmering. Then you stir the water rapidly, creating a whirlpool that will serve to wrap the egg around itself, keeping it together. Slide in your egg, wait a few minutes, and BAM. Eggy-goodness.

And so we try again!

After mourning my first attempt I decided to give it another go. On the second try, I had a lot more luck. The trick? I turned up the heat until it was just about simmering, and added a lot bit more vinegar.

Look! Look! It stayed together HALLELUJAH. 

The delicious final product.

And success! To complete my eggy-masterpiece, I ate it atop buttered sticky rice, as they do in Japan when they feel like a 'Western' breakfast. Yummy yummy in my tummy.



Final note: As I sit writing this, I am listening to Lykke Li's 'I Follow Rivers.' It's a good song- if you haven't heard it, click on my link and listen to it. And if you're very lucky, as I am, there will be a bird outside your window chirping on beat with the song.


Final Note 2: Here we have the screen capture du jour. It comes to us from our friends at Facebook advertising.

I'm pretty sure he'd prefer a sandwich.

Ta ta for now, folks! Braveworldgirl OUT.