Quarantine Passtimes

I don't know about you, but when I get stressed, I like to do two things: keep to a routine, and keep busy. Quarantine has me stressed, so - in addition to OD-ing on Lightfoot memes - I've been doing both of these things vigorously.

I've been keeping to my normal routine - waking up between 5:30 and 6am, going for lots of morning runs, and eating salads for lunch. I've actually managed to drop a few pesky pounds that the stress of my life away from home had me stress-eating away.

And by keeping to my routine, I've cleared my plate for some additional activities. In the time I would normally spend on a commute, I've been able to engage in some pursuits I've been neglecting. Below are just a few of those things.

Poaching Eggs

Have you ever tried to poach an egg? Like, really poach an egg? I'm talking no whites in the water, perfect little oval blob with a runny yolk in the middle. If you have, you know it's not easy.

I have been trying for years to make the perfect poached eggs. It's been hours of trial and error, and many lost eggs (RIP). Quarantine has afforded me the opportunity to research and hone this skill, and I'm finally *almost* there.

Since quarantine began, I've made poached eggs on toast every morning. I learned several tricks for making poached eggs, including the following:

Let the whole egg (shell and all) sit in boiling water for 10-20 seconds before beginning the poaching process - this is an old Julia Child trick I learned from my friends at NYT Cooking. Works like a charm.
Swirl the water into a whirlpool before pouring the egg into the middle. But, be careful - you don't want it to be too "swirly" or the shape of the egg will be wrecked. Wait a second or two after getting the swirl going to drop the egg into the middle. You want just enough swirl to gently nudge the the egg white in a nice round shape, not so much that the egg starts swimming around like a drunk tadpole.
Don't get the ware too hot. This is egg poaching 101. I don't measure the temp of the water every time, but my general rule: a few bubbles coming up from the bottom = good, but a rolling boil = no bueno. Remember, the goal is to get the egg to keep it's shape - a rolling boil is too harsh, and will cause you to lose egg whites. It will also make it harder to know when the egg is ready. Which brings me to the next point...
Take my word for it: if you've followed all of the above tips, poach the egg for exactly two minutes. At this point, you should be able to see it naturally lifting itself free of the bottom of the pan. That's when it's ready. Don't leave it in much longer or you'll lose all that runny yolk goodness.

A well poached egg can actually be refrigerated in a bath of water and saved for a day or two. Keeping this in mind helps me gage how well I've poached my eggs - if I wouldn't feel confident that it could last a day in the fridge and be served like-new to a friend the next day, it's not quite right. The goal is to get that perfect little oval pocket of runny yolk goodness, so compact and precise that it could be preserved and re-served.

I'm no pro yet, but I'm getting there, check out my last batch:

Learning about Wine

You might have read one of my recent posts about Vivino - I still love this app to pieces, but I am getting more sophisticated by the day with my wine knowledge and experience.

During quarantine, I've been getting better acquainted with Jancis Robinson, wine regions throughout the world, tasting techniques, and wine literature. I've been researching and carefully selecting wines in various regions, focusing on one country at a time. I've also been matching my finds with various food pairings to see how the flavor and texture of the food brings out different flavors in the wine. So far, I've fallen completely in love with Bordeaux and other french wines. My latest exploration is getting to know Italian wines.

Quarantine Passtimes

Recent Posts

Comments

it's

Laurin