Sometimes you 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 being one who likes to post about a failed poached egg on toast, today’s recipe for creamy mushrooms and eggs for our french Fridays with Dorie group was a bit of a challenge.
So I set up to make the most wonderfully fragrant and tasty upside down cake I’ve made since this caramelized apple beauty, that I need to post next Tuesday. All went smoothly, used pears and pecans as I had planned, it unmolded perfectly, took what I consider nice pictures, and crossed the item off my list.Onto my next recipe, which was going to be my lunch. It made me very happy, thinking about toasted brioche, topped with creamy mushrooms and spring onions and finally a poached egg sprinkled with mint and chives. A recipe everyone was raving about.
I cooked spring onions and chestnut mushrooms in olive oil and butter, added cream, salt and pepper to make a creamy topping to be sandwiched between the brioche toast and the perfectly poached egg.
It turns out the egg has a mind of it’s own and refuses to do his job correctly, the white at odds with the yolk, not enveloping it at all. Just strands of white swimming with no direction and a yolk that needs to be runny in order for this post to make any sense. So suddenly it’s all about not letting it cook too much. How should I know? It’s my first poached egg.
This should’ve been my new cooking adventure for last Sunday’s post, not something as simple as homemade vanilla marshmallows.
And I thought, all that chat about eggs being a first year exam in culinary school because they’re not as easy as they look, it’s just nonsense. Serves me right.