Sunday, August 23, 2009

Painter, salt and poached eggs.

For those who wondered what a fascinator is, it's a sort of small and whimsical hat -- it just so happens that Dan Holloway, the writer responsible for The Man Who Painted Agnieszka's Shoes, recently interviewed a maker of outlandish and wonderful fascinators.

1. In the Saturday morning sun, a Polish man covers the grimey balustrade around his tiny front garden with clean white paint. A line of brushes and a pint glass of juice stands at the other end; and an unassuming radio plays quiet music.

2. With my tea comes one of the packets of Rococo sea salt chocolate that Nick treked all the way to Marylebone to buy for me on Friday. It's gorgeously smooth, and surprises with crisp fragments of salt.

3. I like stirring up a saucepan of boiling water (salt and vinegared) until a whirlpool forms. I like dropping eggs into it so the whites squirl out like Miss Haversham's wedding dress. I also like cutting into the shrouded golden yolk and seeing it run out all over the toast.

4 comments:

  1. I had to look it up, but thats part of the fun of blogging isn't it? Seeing things from anothers eye!
    and I love your eye!

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  2. That's the best way of poaching eggs. I've always done it that way but it was only recently that I learnt to keep the water only gently bubbling, just below the boil, to stop the white going all over the place. Have you noticed how important it is that the eggs should be very fresh when you poach them in this way, or they to not form a satisfactory shape?

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  3. My eggs weren't perfectly fresh -- that's why I added a load of salt and vinegar to the water. I'm told both of these help keep the whites together.

    We've got an electric hob, which gives very little control over the heat -- it's all or nothing! I think whirling the water up keeps the egg together.

    I love the science of poached eggs!

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  4. Try the Rococo cardamon too, it's very special!

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