Domestic Conversation

[ann_leckie]

Me, sitting on the couch folding laundry. Mr. Leckie, bringing me another basket up from the laundry room.

Me: You know what I did yesterday? I poached eggs. Like, actually poached them without using any of those floating cup things, or a tray.

Mr Leckie (who is not much into cooking): What? How do you poach eggs?

Me: So, you boil water and then you just crack the egg and dump it in the water and if you’re, like, magic, it comes out as a nice round thing with a dippy yolk in the middle.

Mr. Leckie: (with a “don’t give me that crap, I didn’t fall off the turnip truck yesterday” look) That’s impossible.

Me: But I did it! And in theory, I could do it again. Except we’re almost out of eggs.

Mr Leckie: I’ll be right back.

****
Bonus “I should have thought of that while he was still here” line,: “It’s not impossible. I used to bullseye womp rats in my T-16 back home, they’re not much bigger than poached eggs.”

Mirrored from Ann Leckie.

Comments

[ann-leckie.livejournal.com]

See, when I was little my grandma would poach eggs, just like that, chucking them in the water. But, you know, my grandma (like many another grandma before and after) was magic. There's really no question about that. I was never entirely sure it would work for me, and heard many tales of woe and disaster that dissuaded me from attempting it.

[nwhyte]

My aunt Ursula was convinced that you have to do a wee whirlpool in the water - and then that meant you couldn't do more than one egg at a time. But my great-aunt Joan (who is still around, aged 98) knew that if you put enough salt in the water, the white curdles quicker and you can chuck in several at once.

I do not believe in this vinegar theory.

[ann-leckie.livejournal.com]

oooo [takes notes]

edited to ask, how much salt is enough salt?

[nwhyte]

Enough to be yummy!

I mean, if you have salted butter anyway, the amount of salt in the egg water hardly matters for the taste, as long as there's *enough*.

OK, maybe not *totally* helpful...