I was so inspired by the host of my new favorite cooking show I decided to make up a recipe of my own. Here is a breakfast I made that is a cross between Japanese egg custard soup with fillings and good ol’ poached eggs. It may seem a bit fussy, but trust me, it is worth the effort. This meal was gone in seconds.
There are various ways to poach an egg, but the only foolproof one that works for me is the ladle method I use in this recipe. It is so easy you will feel like you have just skipped the school pep rally to go do wheelies in the parking lot!
4 tbp olive oil
¼ c chopped mushroom
¼ c chopped, seeded tomato
2 tsp finely chopped chives
2 tbp each soy sauce, sesame oil & rice vinegar
salad greens, such as mizuna, to serve
Equipment needed: ladle- any size large enough to fit an egg.
Set a pot of water on the stove and bring to a low boil.
Put one tablespoon of oil in the ladle and swirl to coat. Allow excess oil to drip out. Crack and egg into the ladle, and top with a few pieces each mushroom and tomato. Sprinkle with chives. Push vegetable pieces down to coat with egg white, being careful not to break the yolk.
Place the ladle into the pot so that water comes to within ¼” of the rim of the ladle. The bottom of the egg will start to become white and opaque. Wait until the top of the egg becomes opaque, (this will happen faster if you put a lid on the pot, and if you are lucky, the lid of your pot will hold the ladle in place so you can free up your hands) and then submerge the ladle underwater. Continue to cook an additional 1-2 minutes.
Remove the ladle from the water and tilt to drain. The yolk should still jiggle. Run a spoon or knife around the outside edge of the egg to loosen it. Slide the egg onto a plate and cover to keep warm.
Scrub out any bits of egg stuck to the ladle, re-oil, and repeat the process until all the eggs are cooked. Serve drizzled with soy sauce, sesame oil and rice vinegar (I prefer brown rice vinegar) with greens on the side.