My ultimate fantasy in food is a perfectly cooked soft boiled egg. Simple as it is I just love them. It has taken me a very long time to do the egg justice, but after seeing the Julie and Julia movie I got out the Art of Mastering French Cooking by Julia Childs and first thing I learned was how to boil the most perfect egg. I thought after all my experience in the kitchen I should know this but did it her way just to see. It was perfection. We had bought some very large eggs from Amerton Farm,( near Salt) fresh as a daisy, we know this because we were looking at the hens that laid them across the courtyard. The timing is crucial apparently, no egg timers - just know the size of the egg and lower it into salted boiling water (the salt in t
he water was a tip my grandmother taught me, it stops them cracking) then time them. Six mins for very large, five and a half for standard and five for ordinary smallish ones. Then run them under cold water to set the whites. Well mine came out just like you see in the ads and the yolk was a wonderful deep golden yellow mmmmm' lovely stuff. I'm going to try some more of her ways of doing things. I was impressed and I may move on to the French stuff too. I won't be doing 365 recipes in one year though, like the girl in the movie, she must have been crazy. I'm
not crazy?
My ultimate fantasy in food is a perfectly cooked soft boiled egg. Simple as it is I just love them. It has taken me a very long time to do the egg justice, but after seeing the Julie and Julia movie I got out the Art of Mastering French Cooking by Julia Childs and first thing I learned was how to boil the most perfect egg. I thought after all my experience in the kitchen I should know this but did it her way just to see. It was perfection. We had bought some very large eggs from Amerton Farm,( near Salt) fresh as a daisy, we know this because we were looking at the hens that laid them across the courtyard. The timing is crucial apparently, no egg timers - just know the size of the egg and lower it into salted boiling water (the salt in t
he water was a tip my grandmother taught me, it stops them cracking) then time them. Six mins for very large, five and a half for standard and five for ordinary smallish ones. Then run them under cold water to set the whites. Well mine came out just like you see in the ads and the yolk was a wonderful deep golden yellow mmmmm' lovely stuff. I'm going to try some more of her ways of doing things. I was impressed and I may move on to the French stuff too. I won't be doing 365 recipes in one year though, like the girl in the movie, she must have been crazy. I'm not crazy?
I've only just noticed that you have a green man on your shed door. I'm married to a Green Man. (he's a member of the morris group of that name) It's a fertility symbol - I expect that's why your plot is thriving so well!
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