Monday, 19 August 2013

Poached Eggs & Biscotti




After so many variety of food during the festive season..we plan to have back our breakfast routine..as we already can't eat rendang, ketupat..etc..

Last Saturday, I prepare poached eggs and biscotti..well I have to says after so many trail of making poached eggs..finally i pass haha...but yet I'm going to try & try until it comes to perfection.

Its a beautiful morning, windy..just nice, me n my partner we enjoy our breakfast by the balcony..with a cup of black coffee..yum!

Biscotti 

Ingredients

1/2 cup vegetable oil
3 eggs
1 cup sugar
1 tablespoon anise extract, or 3 drops anise oil
3 1/4 cups all-purpose flour
1 tablespoon baking powder

Directions

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness.

Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.

you can get the recipe at biscotti recipe


Poached eggs

Fresh eggs will be easier to poach than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, its okay. 

4 large eggs

Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.

Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately – don't worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge). To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

When they're ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and freshly ground black pepper.


* grilled some bacon or tomatoes for garnish :) walla easy right?? 









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