More playing with the visiting percussionist. Today we played duets in my studio.
I love poached eggs. And do you know what I mean by perfectly poached eggs? For me that means that the egg white is solid, but the yolk inside is still soft and runny. Then I sprinkle a little sea salt, some freshly ground pepper, a few red pepper flakes and a little parmeggiano on it.
I wish I could tell you I perfected the pure method of the Blue Bottle in San Francisco (((just a big pot of boiling water with a tiny amount of vinegar in it… eggs cracked and poured directly into the simmering water…))), but although I tried that many times I never succeeded. Today I tried out a new tool, and it really works. Damn, I think these were better than Blue Bottle’s, because there was no trace of vinegar flavor!!
Perfection, I tell you!! And no scraping egg out of a metal poaching pan… these came out easily with a little squeeze
The link to the poaching pod tool can be found at the end of this post.
It looks like the yoke in the left pod broke, but that’s just glare. And, I ordered these pods here.