There are people who live to eat and people who eat to live. My husband is the later. He doesn’t even like food all that much. I’m pretty sure he could live off Soylent for the rest of life if I let him.
How he ended up with a food-obsessed wife is beyond me. Now, there are a few foods that he enjoys; dosa (Indian crepes), anything thats is cotton candy/bubble gum/ birthday cake flavored and eggs.
I learned that if I put an egg on anything, he’ll eat it happily. He especially enjoys poached eggs with runny yolks that he can sop up with a piece of bread.
Poaching an egg may seem daunting at first since so many things can go wrong, but it isn’t too hard if you stick to my tips and technique!
First things first, you need to make sure you use a cold, fresh egg. The whites of an egg stick close to the yolk when they are cold. Next, add vinegar to your water.
Vinegar helps the protein in the egg whites to coagulate so they don’t wisp off. Also, don’t poach your egg in boiling water, it’l break the yolk. You need the water to have a few bubbles forming on the bottom of the pan.
Using a spoon to create a mini whirlpool in the water helps the egg whites wrap around the yolk, protecting it.
You can add poached eggs into your favorite soup (I like to add it to ramen), on top of a english muffin for an tasty eggs benedict or on top of a piece of toast.
I even put them in tacos! Just be sure to have some sort of vehicle for the runny yolk!
- 2 medium zucchini
- 5 radishes
- ¼ cup pumpkin seeds
- Cilantro dressing:
- ½ cup cilantro
- 1 garlic clove
- sea salt
- freshly ground black pepper
- ½ lemon, juice
- ¼ cup extra virgin olive oil
- Wash and trim zucchini and using julienne peeler carefully peel away long strips working all the way around.
- Wash, trim and finely slice radishes.
- To make the cilantro dressing add cilantro, garlic clove, sea salt, black pepper, lemon juice and olive oil into blender or food processor and blend until smooth consistency. You can also do this by hand, chop the cilantro, crush the garlic and whisk with the rest of the ingredients.
- Place shaved zucchini on a serving platter, top with sliced radishes, drizzle with the cilantro dressing and sprinkle with pumpkin seeds.
- Serve immediately.