Sometimesyou have to work with what you´ve got and there is little room for mistakes.In theory, there is always margin for clumsiness when it comes to my recipes, but not beingone who likes to post about a failed poached egg on toast, today´s recipe forcreamy mushrooms and eggs for our french Fridays with Dorie group was a bit ofa challenge.
Onto mynext recipe, which was going to be my lunch. It made me very happy, thinkingabout toasted brioche, topped with creamy mushrooms and spring onions andfinally a poached egg sprinkled with mint and chives. A recipe everyone was raving about.
It turnsout the egg has a mind of it´s own and refuses to do his job correctly, thewhite at odds with the yolk, not enveloping it at all. Just strands of whiteswimming with no direction and a yolk that needs to be runny in order for thispost to make any sense. So suddenly it´s all about not letting it cook too much. Howshould I know? It´s my first poached egg.