I needed a small-ish simple dinner tonight. I’ve been on a salad kick as of late, so salad it is. But what to put on it?
Cucumbers. Check.
Scallions. Check.
Tomatillos. Check. (Delicious by the way, much better than tomatoes).
(From www.panix.com)
Walnuts? Check.
But, it needed something else. Another protein. Something delicious and quick.
Something from the freezer? Chicken? Shrimp? Eh, both needs to defrost, then cook. Both somewhat boring. No working for me tonight.
Hopefully the refrigerator will help round out this meal. Eggs? Eggs!
The only questions remaining (there seems to be many questions for this dinner) is the preparations of said egg.
The best way, that how. Poached! I love poached eggs. That style is quickly becoming my favorite. The egg white just set, with the yolk still runny, but thick. And its dead easy too.
Take a wide, shallow pan filled with an inch or two of water. Bring to boil. Add a tablespoon or two of white vinegar. Crack egg into a small glass bowl. Lower heat so water is simmering, but not violently boiling. Slowly, gently, add the egg into the water. Then let it cook. Maybe 5-6 minutes, and its done. Remove with slotted spoon. Finished.
I did, however, manage to botch the retrieval of the egg from the pot. It got a little messed up. I really need to get a metal slotted spoon, the thick plastic one just doesn’t cut it.
Bon Appetit!
