Poaching the perfect egg. Ask five different chefs and you’ll get five different answers.
I think the golden rule is not to put salt into your water as it will break down the egg. Adding vinegar is certainly important. Then there are a number of different techniques. Personally, I like swirling the water into a whirlpool whilst it is boiling fiercely, and then dropping the egg into the centre.
Cracking the egg onto cling film and twisting the cling film to make a pouch works as well and can certainly work if you want to do five or six at the same time. I suppose it’s quite strange unwrapping the film to find a perfectly formed egg – but it does work. But one thing’s for sure, you will never get a perfectly formed egg without it being fresh – that’s the most important part.
Here’s the complete menu for the wine event and Fiona’s matching wines:
Canapés
Radish with sour cream & savoury soil, Rice Krispie fish finger sandwiches, whipped goats cheese eclairs
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Burrata, beetroot, horseradish & rapeseed oil
Orballo Albarino, Rias Baixas, Spain
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Scallops ‘just cooked’, lime & caviar
Turckheim Riesling Vieilles Vignes Alsace
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Flat iron steak, nettle risotto, beef reduction
1489 Chianti Riserva Baroncini
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Blacksticks Blue, dolcelatte, roquefort
Maury Chateau St. Roch Agly Valley 2009
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Apple & blackberry charlotte, Normandy cream
Somerset Pomona
If you want further tips on wine pairing, I would suggest you join us on June 5th and ask more of one of the UK’s finest experts!
