Perfecting Poached Eggs


Can you believe that this morning was the first time that I managed to poach an egg properly? It’s something I’ve avoided doing  because every time I tried, the egg whites would just go everywhere and I really thought it was just something I couldn’t conquer. Well, this morning I thought I would give it a final try and I watched lots of youtube videos beforehand to get some tips. Here’s what worked for me:

1. Boil a large pot of water
2. Add a generous splash of white wine vinegar, and stir the water to make a whirlpool
3. Crack an egg into a little bowl and slowly drop the egg in the boiling water (careful not to burn your finger like I did!)
4. You will see the egg come together very quickly and the vinegar helps the egg whites cook together
5. After about two minutes, use a slotted spoon to take the poached eggs out. I think going by instinct is the way to go, I wanted the yolks to be runny but all the whites cooked

Here’s one of the videos I watched that was very helpful, but I stirred my water so I didn’t have to trim any excess.

Now just serve and eat them! When my poached eggs came out perfectly I was so happy, they looked like soft little pillows! Can’t get more perfect than that… now I want to eat them all the time!



Omelettes! Tips & Tricks


I am egg obsessed. They are tasty, healthy, protein-packed bundles of awesome. I love their versatility too; fried, poached, scrambled, omelettes and a base for sauces and curds. They taste great with so many different flavours both savoury and sweet. I could talk about eggs all day! This post is all about omelettes. They are one of my favourite breakfasts because they are quick and easy, and I am ALL about that. So how do you make a successful omelette? Let me share some tips with you…

  1. Whisk the eggs with a splash of water, rather than milk
  2. Pour the eggs into a saucepan on medium-heat so it doesn’t cook the bottom too quickly. Swirl it around, turn the temperature low and put a lid on it.
  3. The water in the eggs will “steam” and the omelette will be gorgeous and fluffy!
  4. Cook your filling first, set aside and then stuff the omelette and fold over.
  5. When making an omelette for one, use at least 2 eggs so it’s not too delicate and will fold over without breaking.
  6. The more eggs you use, the bigger the frypan. If you have too many eggs it probably won’t cook on the stovetop so shove the pan under the grill for a few minutes to cook the top.

My favourite fillings for omelettes:

  • Smoked salmon with sauteed baby spinach and tomato
  • Ham and cheese
  • Sauteed mushrooms and baby spinach
  • Sauteed mushrooms, chorizo and tomatoes

The possiblities are endless! I love serving my omelettes with a side salad for a bit of fresh crunch.



Cream Cheese French Toast and Smoked Salmon


Happy Australia Day!

I was coming home from a job early this morning and stopped past the shops to grab eggs and bread. Driving home, I suddenly had a huge craving for french toast. It’s such an easy and delicious breakfast (or any meal) and you can adapt it to either savoury or sweet tastes (nutella and strawberries anyone?). You can top it with a little powdered sugar, fruit and yoghurt… or in this case, sandwiched with cream cheese and served with smoked salmon.

I came across this recipe by Not Quite Nigella after googling “french toast smoked salmon”. Genius. It’s actually quite an obvious combination when you think about it, but before stumbling onto this recipe I never would have thought to put all these ingredients together. I have adapted the recipe slightly to make it a bit healthier.

Cream Cheese French Toast and Smoked Salmon

Serves one, easily adapted for more servings

  • 2 slices of bread
  • 1 TBS cream cheese (I use light)
  • 1 egg
  • Splash of milk
  • 50g smoked salmon
  • Olive oil spray

Spread the cream cheese in between the two slices of bread. In a wide bowl, whisk together the eggs and milk and add in a pinch of salt and pepper. Soak the sandwich in the egg until it has completely absorbed. Spray a little oil in a frypan on medium heat and fry the sandwich until golden on both sides. Serve with smoked salmon.

This meal works out to be around 380 calories.