23/11/2018
Hi, my name’s Rob, and I’m playing Jack in ‘My First Panto – Jack and the Beansprout!’. Now we’ve been very busy rehearsing the show for the past two weeks, which has meant lots of early mornings requiring lots of energy!
I’ve been trying to come up with the perfect breakfast to keep me going until lunchtime, and so this week I decided to enlist the help of the giant’s hen (who is also a terrific cook, don’t you know!) And she showed me how to make a truly egg-cellent breakfast!
Hen gave me some great tips on how to poach the perfect eggs…
Hen normally lays solid gold eggs which wouldn’t make a very nice breakfast, so I asked her if she could lay some normal eggs that I could use for my breakfast! The only other ingredients you need are some salt and vinegar. (Ooh la la, look how fancy Hen is with her Himalayan Pink Salt…)
First, put some water in your pan and heat the water up. Hen says the perfect temperature is when the little bubbles are just starting to appear at the bottom of the pan! Add a dash of vinegar (in case you’re wondering, a dash is more than a drop but less than a glug) and a little salt.
Tip: Crack your egg into a glass so that it’s easier to drop into the pan!
Now the fun bit – use a spoon to stir the water and create a whirlpool in the pan!
While the water is spinning round and round, drop the egg into the middle of the water.
I didn’t do a very good job…
Cook for about 3 – 4 minutes, and then remove the egg with a slotted spoon. Then you can season with a little salt and pepper. As you can see, even with Hen’s careful guidance, my egg didn’t turn out perfectly round… but it sure was delicious!
If you’re looking for a tasty breakfast that’ll start off your day just right, I say you can’t do much better than a poached egg on toast. And if you follow all of Hen’s tips you’ll be a poached eggs-pert in no time at all!
Happy cooking everyone – and if you want to meet the Giant’s Hen come along and see My First Panto: Jack and the Beansprout at The Garage in Norwich from 30 November – 5 January.
