Patricio's Simple Recipes

This is for as many people as you like Preparation Fill a small bowl with Ice. Fill a medium saucepan with cold water and bring to the boil add malt Vinegar (Hint - place egg in a glass of water to see if it fresh, if it sinks it is fresh, if it floats then chuck it away) Cooking Break an egg into a cup carefully so as not to break the yolk. Whisk the saucepan as it is just off boiling water to form a vortex gently drop 1 egg into the middle of the vortex then leave for 3 minutes  When cooked place the poached egg on the prepared ice, clear the scum from the water and repeat until you have as many poached eggs as required after the last egg is placed on the ice, leave the eggs to cool for at least 5 minutes. Place them on a separate dish and trim any scraggy bits off with scissors to make them look beautiful. To finish, when ready for them, place the poached eggs back into hot water for a minute then serve. Season with sea salt and black pepper. (They can ...

Serves 4 Ingredients 6 - 8 Large Eggs 200 Ml Semi Skimmed milk (or single cream) Pinch of Sea salt Pinch of Black Pepper A large knob of butter Preparation Put saucepan on the heat, medium setting Place the eggs in a bowl add the milk or cream add the salt (not the pepper) whisk together until yellow through. Cooking Melt the butter in the saucepan when the butter is almost melted pour in the egg mixture  stir gently with a wooden spoon taking the egg from the side and bottom of the saucepan only,  not allowing it to settle (it may burn if you leave it) keep stirring the egg gently around as a whole until the scrambled egg is done. Serve on toast on its own or with bacon  sprinkle salt and then the black pepper.  (I love my scrambled egg as a soft but firm mass, not bits, hence using a wooden spoon and not a whisk)