“Instead of trying to figure out what to do about dinner, … put a big pot of water on the stove, light the burner under it, and only when it’s on it’s way to getting good and hot start looking for things to put in it.” – Tamar Adler, An Everlasting Meal
Here is a little something inspired by the first chapter of An Everlasting Meal. I know many of you are reading along with us, and I really hope you’re enjoying the book so far! I never thought I’d read a chapter entitled ‘How to Boil Water’ and enjoy it so much. I love the idea behind this chapter; cooking doesn’t need to be fussy or complicated. Just boil a pot of water and get on with it.
Around the time I read the chapter on boiling water, I saw this post on Food 52 in which Daniel Patterson shares his poached scrambled eggs. Patterson says he was searching for a new way to make scrambled eggs after his partner insisted they toss all of their non-stick pans, and after some experimenting, settled on poaching. Poaching the scrambled eggs means that they cook fast, in about 20 seconds, and the resulting eggs are as light and delicate as anything I’ve ever tasted. It’s a really interesting egg cooking technique, I hope you try it out.
Those of you who are reading An Everlasting Meal along with us, have you cooked anything inspired by the book yet? If you have, please post pictures on The Muffin Myth Facebook page! Is this book changing the way you think about cooking or using ingredients? It’s totally rocking my world.
Also! If you’re interested in checking out some pictures from our recent trip to Italy’s Cinque Terre, I have created an album, which you can find here. I hope to be posting some recipes inspired by the trip shortly.
Boiled Broccoli with Poached Scrambled Eggs Recipe:
I poached the scrambled eggs in the same pot as I used to boil the broccoli, making this a one-pot dinner. The water was well salted, and had a greenish tinge from the broccoli, which I had removed from the boiling water with a slotted spoon. I think both of these things enhanced the flavour of the eggs.
Serves one person generously
Recipe inspired by An Everlasting Meal and adapted from Daniel Patterson
1 head of broccoli
salt for the water
olive oil for drizzling over everything
salt and pepper
First, put on a big pot of water and bring it to a boil. While you’re waiting for the water to boil, wash and chop the broccoli into pieces, including the stem and leaves. When the water is boiling vigorously, salt it generously and then taste it. It should taste of the sea. Drop the broccoli into the boiling water, and let it boil until it is just barely tender, a few minutes.
Remove the broccoli from the pot with a slotted spoon and onto a waiting plate.
In a small bowl, whisk two eggs. Check that the water has returned to a light boil. Use a spoon and swirl the water to create a whirlpool. Slowly pour the eggs in a thin drizzle into the moving water. Cover with a lid, and count to 20. Remove the pot from the heat and very carefully pour the eggs into a mesh strainer. Give the strainer a bit of a shake to make sure the water has been removed from the eggs, and then move the eggs onto the same plate as the broccoli.
Drizzle the eggs and broccoli generously with good olive oil, and sprinkle with large flake sea salt and fresh cracked pepper. Serve with a couple of slices of nice buttered bread.
What’s good about this? Broccoli is good for you, right? It is a great source of vitamin C, dietary fiber, and high broccoli consumption is thought to be beneficial in the prevention of heart disease and some cancers. Eggs are an amazing source of high quality protein, vitamin B12, choline (important for your brain), carbohydrates, and healthy fats. Eggs are satiating; a study found that those eating a low fat diet which included 2 eggs a day for breakfast lost nearly *twice* as much weight as those eating a bagel breakfast with the same calories and mass, with no increase in blood cholesterol levels.
All text and photos © The Muffin Myth 2012