I associate the making of jams and preserves with little old ladies, who grew up in a time before the Frigidaire. These little old ladies also knit doll's clothes for their fifteen year old granddaughters who might consider wearing said clothing as lingerie.
That said : I made a batch of marmalade - two in fact. I spent a few weekends ago close to Citrusdal. The orchards turned me into a temporary kleptomaniac. Not that stealing something as wholesome as fruit can be considered a crime. I must admit I do become irrational around anything growing on trees - I am often warned not to eat these strange things. I haven't died or fallen ill yet - so I must be really good at selecting the edible fruit, or I have a high tolerance for poison.
I returned home with a large bag of illegal oranges. I had to get rid of them somehow, so I made some marmalade - a birthday gift for my Dad. All evidence of my crime sits neatly in the fridge and pantry.
Monday 18 July 2011
Wednesday 22 June 2011
The Quest for the Perfect Soft-Boiled Egg
There is nothing I look forward to more than a soft-boiled egg served with soldiers. I suppose it has childhood breakfast connotations: dipping the perfect finger of hot-buttered toast into the golden abyss that is yolk. Perhaps a slightly too poetic description of a pretty simple breakfast, but I can't think of a better way to start the day - or end it for that matter.
I hadn't mastered the soft-boiled egg and found myself having to phone a friend before attempting the quite novice task. Every friend seemed to have a contrasting technique - not all with the desired result. So I decided to experiment - I must admit that this experimentation was fueled by the need to procrastinate - of course it is crucial to perfect one's favourite breakfast before it is even remotely possible to write an honours dissertation.
I tried all possible variations: chilled eggs vs. room temperature; dropping eggs into boiling water vs. putting them in cold water. This is my verdict. Make a tiny hole in the eggshell - this prevents the shell from cracking. Drop the egg - room temperature - into a small pot of rapidly boiling water and boil for five minutes. Serve with toast that has been smothered in too much butter. Pure Bliss.
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