Plat du jour: oeuf poché



This food is not teen and comes directly from... Denmark!

Well, it is a french recipe, i know, but my egg-poché-meister is half dannish, half french. This is for you, Johannes Siverstsen, from who i took all my knowledge*.

The ingredients:
egg
water


The method:
make the water boil;
break the egg into a cup;
put the egg inside;
wait;
take it out;
eat.


The tips:
- have your eggs into the fridge, so that they are colder and easier to work with;
- use the cup to throw the egg into the water the smoothest possible: put it closest, half underwater maybe, and spin it slowly;
- control the boilness of the water: don't put the fire to high, it is going to break your egg in some ghostpieces of white thing;
- just tooth the yellow part of the egg when you are sure it is time to eat it!

The addons:
my poché tonight goes with "french" (portuguese) bread with cream chesse and copa (an expensive salami). my salt flower (from guérande!) is over, so i decided not to use any salt: do like me, exchange your salt by a good olive oil: it is very well exchangeable in almost any case.

do your fill combination! when i mean it is not teen food, maybe trying to shield myself from the tradition, i mean it only depend on us to do teen food!

(one last nasty photo for you :) )



*in fact, this is not true at all: once, i was in the veryfarland, in the countryside, my grandpas farm. i had nothing to do, so i decided to take a look at the books in the shelf. i found a very interesting book, called "Claudias book of the modern woman - kitchen"; i read it, and found 3 egg-poché recipes: the traditional one, something i don't remember, and the "twisted" one... well, have in mind that if you are a modern woman, you are able to make a big waterspout into the pan with some spoon just before throwing the egg inside and let it spin... this, my lords, is really freak food.