Hi Kevin. Looks great! But, for the eggs, it looks like you used one of those so called ‘poaching pans’! Apparently that is more akin to baking an egg. I’ve recently started cracking eggs(the fresher the better) into gently simmering water, leave for about 3 minutes & retrieve using a slotted spoon. They are SO much better. Don’t use vinegar, that’s horrid. Give it a go, it’s surprising how well they hold together. Use about a Jean-thumb depth of water, non stick pan is best!
Oh, did you make the chutney yourself?!
Hope you’re well,
Richard
Hi Richard, you found me out : ) Thanks for the poaching tip too, I’ll give it a try. I’ve always sworn by the vinegar technique, but very happy to try it again as you say. The chutney, I’m afraid, is from a jar. But a delicious organic version. Cheers, Kevin
Hi Kevin. Looks great! But, for the eggs, it looks like you used one of those so called ‘poaching pans’! Apparently that is more akin to baking an egg. I’ve recently started cracking eggs(the fresher the better) into gently simmering water, leave for about 3 minutes & retrieve using a slotted spoon. They are SO much better. Don’t use vinegar, that’s horrid. Give it a go, it’s surprising how well they hold together. Use about a Jean-thumb depth of water, non stick pan is best!
Oh, did you make the chutney yourself?!
Hope you’re well,
Richard
Hi Richard, you found me out : ) Thanks for the poaching tip too, I’ll give it a try. I’ve always sworn by the vinegar technique, but very happy to try it again as you say. The chutney, I’m afraid, is from a jar. But a delicious organic version. Cheers, Kevin