I’m sharing with you all the tips and tricks to perfectly whip cream, plus if you make a mistake how to fix it when it’s been over whipped. Dollop it over your favourite dessert or use it make the perfect mousse, the options are endless.
I love poached eggs, making them for brunch on the weekend is one of my favourite things to do. They’re quick, healthy, and filling. A lot of people shy away from making poached eggs thinking that they are too difficult to make yourself. They’re not. You just need to make sure you follow a few tips, use fresh eggs and add vinegar to the water, and they should come out perfect every single time. So forget going to a cafe for brunch and make it yourself. Make sure to watch the video here for a more in depth tutorial.
Method #1 Bring water to a boil in a large pan with high sides. When the water has come to the boil add in about 2-3 tablespoons of vinegar. Turn the heat down so the water is just about simmering. Either crack the egg into the water or crack it into a ramekin first. For a runny yolk the egg should take about 3 minutes. When it is cooked remove it from the water and place it on paper towels to absorb up any water.
Method #2 Bring water to a boil in a large pot. When the water has come to a boil add in 2-3 tablespoons of vinegar. Use a spoon to stir the water in the pot to create a whirlpool. Crack the egg into the middle of the whirlpool. The water will turn the egg over itself to create more of a rounded shape. For a funny yolk the egg should take about 3 minutes. Before serving place the egg on paper towels to absorb up any water.