Why am I telling you this? - well, as a rule we try NOT to watch TV cookery/baking programs... primarily because the "faux" tension that's put in these days
THAT said, Nigella is the exception to the rule - especially after a few glasses of wine. I LOVE the way she takes the mickey and sexes up the food as she cooks... I doubt for 1 second it's serious but she cleary has a laugh doing it and at the same time, "cheats" as often as possible with pre-packed stuff.
Well, the other week when flicking through the hundreds of channels - all showing rubbish, I stumbled across her poaching an egg!
Now I realise to many folk this is an easy task but I've NEVER for the life of me been able to do it without ending up with a pan full of swirling mess of egg white. I can now confidently say I'm a master thanks to Ms Lawson... who knew how easy it COULD be?
ALL you do, is take a cold egg (which is a pain cause they don't live in the fridge but 10 mins in the freezer whilst I get the fire stoked up on a morning is enough to chill them) crack it into a tea strainer/little sieve and once the runny, watering white bits have gone you then decant it into recently boiled water and leave it to cook - without putting the heat back on. Remove from the water with a straining spoon and its ready to eat. NO mess, a nice runny yolk in a cooked white casing. Perfect!