I GAVE ANOTHER GO AT EGG POACHING


Safe to say, it's easier than I thought it would be! This was a fun sandwich to do. It was sort of experimental because I didn't know what the * I'm doing when it comes to poached eggs. But I had less doubt than I did the last time because I was I knew the initial problem was not using straight-out-of-a-chicken's-butt fresh eggs. And so here we have it: Tuna and poached eggs sandwich.






This was also a very satisfying meal as it was making it- as you can clearly tell because I totally went all out on this meal's photography. I whipped out my camera for this! I can't explain to you the glory of the hallelujah chorus started playing when the yolk broke through the cut I made. And I also can't explain the tiny disappointment of when the second egg didn't pull through... It was because I left it in to simmer for too long lol. My fault, my fault. Here are the deeds:

Ingredients:
2 slices of your preferred bread
½ tomato
Canned tuna
2 eggs (poached)
Salt and pepper

Steps:
*I started off with the eggs. I've read countless of blogs, recipes, and even watched videos- all of them mention the same thing: You need vinegar and salt in order to help the yolk and white stay together. Having a fresh egg would be the start of that. However, a swift peek at my pantry shows that I didn't have vinegar at home with me. So I makedo and added more salt... I don't know the science in this, but hey, all that matters is that it works right? (I can hear chefs around the world crying while reading that.)

1. Poached eggs: Basically like any article, blog, tutorials and videos out there, here's no different except the the lack of vinegar. Crack the egg into a small bowl / cup. Simmer a pot-pan of water and add in salt. Before it starts to bubble too harshly, take a... something, anything (spoon, etc.) and make a (strong) whirlpool. Grab your bowl / cup with egg and pour it in swiftly.
2. Watch the yolk envelope itself with the white. Magic. You can help by make more swirls.
3. Get a spatula and GENTLY lift up the egg off the water hence draining it. Gently wiggle the egg on your spatula. Is it too wiggly? If it is, you might want to put it in a tad bit longer so it won't break that easily when you're plating. This is where I made my mistake for my second egg... I placed it in the water for too long after. :(
4. If it's ready. Good. Grab a paper towel, put it on a plate and GENTLY place the poached egg on the paper towel so that it drains the excess (salty) water. Then, you can start on your second poached egg.
5. While your eggs are drying on the paper towel after their hot hot bath, toast your bread and start slicing up your tomatoes.
6. Spread an even but generous amount of tuna (or really, how much you'd like your tuna to be) and stick your tomatoes on it.
7. Using your hands, GENTLY (I can't stress this enough) grab your poached eggs, careful not to puncture the yolk, and place it on your tomatoes.
8. Salt and pepper it!

Remember to do the test! Cut it open. If you did it right, yolk heaven will flow right through. Otherwise, it'd be like the sad sandwich I have on the right of the picture below. Meh.


Happy poaching!

Labels: Food