Easy (failproof) Cling Film Poached Eggs (MasterChef)
My first post of the month was on how to cook the perfect poached egg, using the whirlpool method. I got many emails from readers and also blogger friends, who successfully made poached eggs for the first time after reading the post. I feel absolutely delighted for them! (Thank you so much for trying!)
For those who are unsuccessful, worry not! Here is a much easier cheat method of preparing poached eggs. I have always wanted to try this method, so this is the perfect time to give it a go!
No more worrying about getting super fresh eggs, no need for vinegar in the water and no need to swirl the water. All you need is some cling film, oil and some water... and eggs, of course! I made it twice this week and it worked both times! Visually, it is not as nice as the whirlpool egg since the egg white does not fully enclose (but I think a lot of it depends on luck as well i.e. when you break the eggs onto the cling film and how the egg falls) and some of the yolk would be peeking out. However tastewise, this is really good esp for those sensitive to the vinegary taste of the whirlpool method. And you can cook 4 eggs at a go (or more as long as you don't overcrowd the saucepan) so everyone can have their breakfast at the same time ;)
This is indeed the easiest way of making poached eggs... do give it a go and let me know how it turns out. I would also like to say "'thank you" to all who have joined us in Cook Like a MasterChef this month. I certainly had loads of fun co-hosting this with Zoe and Anuja, as well as cooking/baking for my family.
The cling film (perfect) poached egg
Adapted from Not Quite Nigella (taken off MasterChef Australia Cookbook V1)
You need:
An egg
Water
Slotted spoon
Saucepan
5. For eggs at room temperature, cook for 2-3 minutes until the egg whites have set. Lift the egg out of the water using a slotted spoon and cut away the wrap. Using the slotted spoon, lift the egg off the cling film and place on a serving plate. Using this method, you can cook several eggs at one time as long it does not crowd the saucepan. Serve immediately (I like mine simply with salt, pepper and a drop of truffle oil)
I am submitting this to the "Cook Like a MasterChef" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Anuja of Simple Baking. To join, simply cook or bake any recipe (from the contestants, judges or even sponsors) from any MasterChef websites or cookbooks (any countries) and blog hop with us for the whole month of September 2012.
Your post must be a current post i.e. posted in September 2012 - please do not link older posts.
Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Anuja of Simple Baking and Baby Sumo of Eat your heart out.
You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into you! r blog p ost where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)
Happy cooking! Do check out the other bloggers recipe below:
For those who are unsuccessful, worry not! Here is a much easier cheat method of preparing poached eggs. I have always wanted to try this method, so this is the perfect time to give it a go!
Cling film/wrap (perfect) poached eggs
No more worrying about getting super fresh eggs, no need for vinegar in the water and no need to swirl the water. All you need is some cling film, oil and some water... and eggs, of course! I made it twice this week and it worked both times! Visually, it is not as nice as the whirlpool egg since the egg white does not fully enclose (but I think a lot of it depends on luck as well i.e. when you break the eggs onto the cling film and how the egg falls) and some of the yolk would be peeking out. However tastewise, this is really good esp for those sensitive to the vinegary taste of the whirlpool method. And you can cook 4 eggs at a go (or more as long as you don't overcrowd the saucepan) so everyone can have their breakfast at the same time ;)
1st Try - Perfect
2nd Try - Another perfect one!
This is indeed the easiest way of making poached eggs... do give it a go and let me know how it turns out. I would also like to say "'thank you" to all who have joined us in Cook Like a MasterChef this month. I certainly had loads of fun co-hosting this with Zoe and Anuja, as well as cooking/baking for my family.
Satisfaction guaranteed ;)
The cling film (perfect) poached egg
Adapted from Not Quite Nigella (taken off MasterChef Australia Cookbook V1)
You need:
An egg
Water
Slotted spoon
Saucepan
Cling film
Olive oil for greasing (you can use any cooking oil, even truffle oil)
Ramekin (or small bowl)
1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.
1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.
2. Meanwhile, tear some cling film (it should be at least double the width of the ramekin).
3. Pour 2 drops of olive oil onto the cling film and spread evenly, using your fingers or a brush. It is important to oil your cling wrap, or the egg will stick to it and makes it hard to remove once the egg is cooked.
4. Place the sheet of clingfilm in a ramekin oil side up and break the egg into the cling wrap. Gather up the edges of the cling wrap and twisting it, making sure that you have the egg enclosed well (or use a rubberband to secure it) and carefully place it in the simmering water.
5. For eggs at room temperature, cook for 2-3 minutes until the egg whites have set. Lift the egg out of the water using a slotted spoon and cut away the wrap. Using the slotted spoon, lift the egg off the cling film and place on a serving plate. Using this method, you can cook several eggs at one time as long it does not crowd the saucepan. Serve immediately (I like mine simply with salt, pepper and a drop of truffle oil)
Pierce it, and watch the egg yolk run... gorgeous!
*******************************
I am submitting this to the "Cook Like a MasterChef" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Anuja of Simple Baking. To join, simply cook or bake any recipe (from the contestants, judges or even sponsors) from any MasterChef websites or cookbooks (any countries) and blog hop with us for the whole month of September 2012.
Your post must be a current post i.e. posted in September 2012 - please do not link older posts.
Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Anuja of Simple Baking and Baby Sumo of Eat your heart out.
You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into you! r blog p ost where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)
Happy cooking! Do check out the other bloggers recipe below:
Have a good weekend!
Cycling up Kiara Hills for the First Time
Ever since I started cycling I have been looking for new routes to cycle though I have hiked many times up Kiara Hills but I have never thought of cycling up. One day when I saw a friends posting in facebook I told myself I am going to try it this time. Alex has encouraged me do it and many thanks to Alex.
Lets do it.. the challenge starts from the car park near BAKTI building TTDI and approaching the first guard house.
Here am I at the loop junction next to the second guard house. I found that the ride up here is the most difficult from BAKTI.
The scenery is great with jungle setting and away from the city pollution. The atmosphere is peaceful and clean.
The morning during weekdays is relatively quiet, lesser activity and ideal for cyclists.
Water from the hills.
This sign shows that there are 3 lanes on the track, to and fro walking or jogging lanes and a bicycle lane in the middle. Obviously this sign ought to be changed.
The Government is spending money in new projects to upgrade the hill, how wonderful.
Come to Kiara Hills to start a healthy life style.
I shall do it again even though it's tough but I reckon it will do me good.Kiara Hills
Taman Tun Dr Ismail
Kuala Lumpur
GPS :3.142016,101.633553
crackly banana bread
There are very few reasons, however, to reinvent banana bread, even when ones original recipe is just shy of six years old, an eternity in blog years. I mean, is there anything new to add to banana bread? Even if there were, should banana bread be mussed with? The answers are, of course, no but due to a confluence of events and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention.
... Read the rest of crackly banana bread on smittenkitchen.com
smitten kitchen 2006-2012. |permalink to crackly banana bread | 15 comments to date | see more: Bananas, Breakfast, Muffin/Quick Bread, Photo
Brunch @ Pressroom Pavilion
Returning to The Press Room's latest Pavilion outpost, this time for brunch.
Earlier entry on The Press Room @ Pavilion: Sept. 11, 2012.
Available 9am-5:30pm everyday: Eggs Hemingway, or call 'em Eggs Atlantic or Eggs Royale (RM20++). Poached pleasure with smoked salmon and hollandaise sauce on English muffin.
The Pressroom's omelets come with smoked haddock (RM25++), but the restaurant ran out of the fish by early evening on a recent weekend. Substituted it with a chicken-and-egg conundrum that proved nice enough.
Ending the eggs trilogy with a croque madame (RM25++) that meets expectations, more or less.
Yolk-phobic customers can sample simple slices of The Pressroom's signature sourdough toast, partnered with Bonne Maman preserve and Lescure butter (RM18++).
Can't call it a brilliant brunch without something strong to sip: Chartreuse liquor, with an alcohol content of up to 55 percent, made by French monks using 132 (!) herbal extracts.
Grey Goose Dirty Martini and Tanqueray 10 Dry Martini.
The Pressroom,
Pavilion Kuala Lumpur.
Lemon Raspberry Ombre Cake with White Chocolate Buttercream
Put lemon, raspberry and white chocolate together, youre 50% on the way to a delicious cake!
In my previous post of the dessert table for my friends bridal shower, I did a Ombre cake. Ya I know I know everyone is doing ombre and all, but have u found one that uses real fruit instead? Ok la Im not lying, u know its impossible to achieve perfect pink just by using raspberry alone. I still had to use some colouring. But hey at least, Im not using as much ??
In Crave Malay Mails 1st issue a couple of months back, I was asked to tryout the Raspberry Velvet Ombre cake recipe. The original recipe is there, if you would like to do it. I borrowed the idea of adding raspberry into the layers, and used it on my own butter cake recipe that I always use. Then tweaked a little here and there to fit the description of the cake. You can check out CRAVE Malay Mails FB page here. Its a great change to the usual baking / pastry stuffs on adding a little more creativity to classical or traditional stuffs
The cake was actually for another friend whos birthday was just the following day. So, what a better timing! Knowing that the theme of the dessert table was green / earthy tone, I decided to use this cake, as a focal point (or whatever u may call it) by making it pink. Initially I wanted to do pandan gula melaka ombre, but green on green on more green just doesnt seem too appealing to me. Having a little pink would make the cake pop! So a raspberry ombre cake would be great!
My tips on making a high ombre cake.
1. Weigh all the batter for each layer making sure its the same so all the cake layers are the same height.
2. Start with the lightest colour and gradually add on so you dont have to wash so many bowls. What I do is, I usually add up the batter amount from the recipe and divide. Then from the mixing bowl, I use 2 bowls for pouring batter and mixing colour (instead of 5 or 7, depending on how many layers u have) I use 2 cause I have 2 baking tins, 1 for each.
3. Use double action baking powder if you have 1 or 2 baking tins. Usually for omber layer cakes that are more than 5 layers, the last few layers would have to be put out while waiting for the first few layers to bake. Normal BP activates when comes in contact with liquid, but if its not baked immediately, it tends to lose! its eff ectiveness. So Double action BP, activates like normal, when in contact with liquid, then again when theres heat. But it does not mean 1 tsp normal baking powder = 1/2 tsp double action bp. I use the same amount.
4. For pink colouring, use paste if possible. I use Wiltons Rose Petal Pink and Americolours Mauve and Fuschia for the darker layers. Get 2 colours that are similar shade but different tone, so you can achieve the darker hues without adding too much colour.
5. Usually when the cake is low, it doesnt rise that high. But if it does, trim off the top so its flat.
6. When frosting, spread a thin layer in between cakes. If diameter of cake is 6 or smaller, its advisable to use a bamboo / satay stick and secure all the layers while frosting so the cake doesnt run off. Once youre done frosting, you can remove the stick.
Lemon Raspberry Ombre Cake with White Chocolate Buttercream
Prep time
1 hour
Cook time
1 hour
< div>Total time
2 hours
Author: Swee San
Recipe type: Cake
Serves: 6
Ingredients
Cake
- 250g unsalted butter
- 200g caster sugar
- 1 lemon, zested
- 4 eggs
- 300g cake flour (or all purpose flour)
- 1 tsp double action baking powder* (see tips above)
- tsp sodium bicarb
- 180ml milk
- 120g raspberry puree
- 1 tsp vanilla paste (or vanilla extract)
- pinch of salt
Buttercream
- 250g unsalted butter
- 250g icing sugar
- 100g white chocolate, melted
- 1 tsp salt
- 1 tsp vanilla extract
- *may need 1-2 tbsp of milk, depending on the consistency of the BC.
Instructions
Cake
Buttercream
Assembly
3.1.07
I guess thats about it! The addition of raspberry and lemon to the cake makes it more flavourful. Dont forget, you have 5 layers of cake to eat. If its all just vanilla, it can get a little boring. (To me, at least) Next I shall make a pandan ombre.
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