That title right up there might well be a lie. I’m not sure. In all my years of baking and cooking so far, I’ve never learnt to become a master of egg-based foods. When does a crustless quiche become a frittata? Is it the milk, as some of the internet seems to suggest? How much milk does it have to contain to count as a quiche rather than a frittata? How about if, like this one, you don’t cook it on the stove and then in the oven, but rather, do the whole thing in the oven?
I fear these are things I may never know. What I do know, however, is that this is easy, and tasty, and ticks all the boxes for taking to work as lunch in the middle at the end of the month when money is tight. Continue reading →
It’s no secret here that I think about breakfast a lot. Usually this means pancakes and porridge and an abundance of hot cross buns, but every now and then you need a proper English breakfast.
The other thing about breakfast, though, is that I like mine to be transportable, or at least able to be eaten at the office – I even took speculoos pancakes to the office to reheat and have with bananas. These parcels tick those boxes. Okay, so there’s no beans (how I like my breakfast) and it’s almost like a quiche. But you can pick it up and eat it on the move, without sacrificing any of that proper breakfast goodness. Continue reading →
Also alternatively titled, “How to make poached eggs that look a little bit like boobs”.
This post has been updated! Click HERE for wayyyy more info.
Poached eggs have a special place in my heart. I have loved them, with the kind of wistful adoration usually reserved for distant lovers, since my first taste, as part ofeggs Benedict at Patisserie Valerie. But I’ve struggled to cook them, always being left with a weirdly gelatinous mermaid’s tale of egg white and never quite getting that perfect yolk.
So on one of my regular escapes from London, I couldn’t help but nip into a Lakeland to get some Poach Pods. And although they’ve been around for years, they were a bit of a revelation – no more trailing egg whites, and I get that elusive beautiful yolk every time. It wasn’t all smooth sailing though – the Pods’ packaging was devoid of usage tips, so on the first time I didn’t put a lid on the saucepan, so after 12 minutes cooking all I got was a half raw, half rubbery egg. Parts of the egg were stuck onto the pod too, as I didn’t realise they needed greasing before use.
But once you take these steps, the Pods are easy to use and deliver excellent results.
Tips for use
* Lightly grease the pods before use.
* Only half fill the pan you’re poaching in – any more and the water may go over the side of the Pod.
* Cook for 4-5 minutes with the lid on.
* Run a knife around the edge of the egg when cooked to ease it out.
