Get poaching

Not sure if Sicilians really eat poached eggs as I never had one in my life except for when I was an adult. Not sure if you can classify this as poached? My grandmother used to put eggs in a tomato sauce stew which she made with vegetables and meat in a shallow-ish pot. The egg was delicious as it soaked up the flavours of the stew and it was fully cooked.

The poached eggs I have had have been mainly in hotels where the chef at breakfast plops an egg into semi-boiling water with some vinegar in it, and it is then eaten with toast at breakfast and usually the inside is runny. So not sure if the Sicilian version can be called poached, will have to look it up. What do you think?

Well today Nat's from Sauf London (who is in town on a stopover before she hits Quebec for some amazing poutine and then the re-fried beans capital of the world - Mexico City) showed me how to make the perfect poached egg. We used rice wine vinegar from our Japanese friends as we only have balsamic vinegar in this house.


It's easy...boil water and add a few tsps of vinegar to the pot. Turn the heat low so the water is not bubbly boiling (as this breaks up the egg). Once the water is calm, stir up water and plop the egg into the little swirl of water that forms, it will envelop the egg and after a few minutes you will have a perfectly formed poached egg (as in the pic!). We made a great salad with onions, fresh corn, tuna and a poached egg for our late afternoon lunch.

It was filling and we weren't hungry but then dropped in on the Lio family and had home made lasagna! Mmm....there is always space for home made lasagna, non??!

I am going to make poached eggs more often now that I learned how to do such a simple thing...thx Nat!