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baby bok choy - illustration by Edie eats food blog - Edith Dourleijn small

The easiest way to poach eggs!

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Time to make a confession: I never got really good at poaching eggs! And since I’m a schooled chef, that really is a thingy. But, I’ve found the best trick ever and poaching eggs never will be a hassle anymore.
I made up this recipe for Hoisin rice noodles with carrots and bok choy to try the poaching egg trick and it works. Both trick and recipe!

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When I woke up on that ordinary weekday, I couldn’t foresee my life to change forever. Yeah, I really feel that way by learning this great trick of poaching eggs. Believe me, I’ve tried many many many times. Bought fresh eggs as those have firm enough egg whites for poaching. Made attempts in wildly boiling water, when it was mildly bubbling. Stirred the water, not stirred the water. Even tried the trick with poaching the egg wrapped in plastic. That one really worked, but still …
As what really made my endeavors fail, is … time. Poaching eggs is a last minute thing; just when you’re about to drain your potatoes, make a sauce after searing your meat, cutting the garnishes, tasting and flavoring your dish, you simply don’t need more stress by poaching some eggs. Well, I don’t!

With this trick I will never ever have to stress over poaching eggs anymore. Never. Ever.

Have a look:

Never thought that you would wipe off that dusty cupcake tray and start using it again, ha?

Since I had this resolution to immediately try new recipe(-idea)s or tricks, I devoted my lunch to it. And started my cooking with poaching the eggs, instead of ending with it. Hurray!
A small bunch of baby bok choy and that leftover piece of carrot inspired me to this very very quick recipe.

baby bok choy - illustration by Edie eats food blog - Edith Dourleijn small

Hoisin rice noodles with carrots and bok choy [vegetarian]

┬áThis one is to be made within 15 minutes, I promise! After you’ve cleaned and cut an ingredient it immediately goes into the pot. Can’t make it faster!
You only need a muffin tray, a wide pot and a steam thingy that’ll fits in/on the pot. Oh well, and some rice noodles, a carrot and a small baby bok choy!

You need [for 1]:
1/6 cup (shelled) peanuts
1 or 2 eggs
1 tablespoon of neutral oil
1 small piece of onion
1 small carrot
1 teaspoon hoisin sauce
1 small baby bok choy
1 cup of rice noodles (approx.!)
1/4 teaspoon vegetable stock paste
salt
and pepper

You do:
Preheat the oven at 175 C | 350 F degrees. Chop the peanuts if you like.

Poach the eggs. Put in 1 or 2 holes of a muffin tray 1 tablespoon of water each. Break the eggs above the watered holes. Fill 1 or 2 of the other holes with the peanuts. Put in the oven for 7-10 minutes.
It doesn’t matter if the oven is not heated up completely.

Cook your veggies. Heat the oil in the pot. Peel and cut the (piece of) onion and bake it over moderately heat. Clean and cut the carrot in bite-size pieces. Add with the hoisin sauce to the onion. Stir. Cut the white part of the bok choy in small half moon pieces and add as well.

Cook the noodles. Add 1 cup of water, noodles, stock paste and bring to boil. Cover with steam flower or basket, which you fill with the green leaves (in pieces) of the baby bok choy. Cover the pot and let it all cook/steam for 4-6 minutes until the noodles are done.

Tip: If you don’t have a steam flower/basket, just add the bok choy leaves the last minute to the boiling water. Works as well.

In the meantime, check your eggs and peanuts and get the tray out of the oven when they’re done.

Mix the steamed baby bok choy leaves with the noodles. Add salt and pepper to taste. Scoop the poached eggs and peanuts on top. Enjoy!

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