To take my mind off spending on things that I might regret buying later, I decided to do two things: Cook, and Eat.
Sorry, I know this is a bag blog (among other things), but I can’t help but show off my newly acquired cooking prowess *muwahahaha ok, that’s ridiculous, because I really cannot cook* in lieu of writing about yet another bag that I am lusting for (or shoes for that matter).
I came home from work at 7:30p tonight and decided after dinner, I am going to attempt to make eggs benedict, My way. I say “my way” because we don’t really have the complete ingredients in the house, so I have no choice but to make do with whatever I can find in the fridge and in the cupboard hehehe.
This is my first time *EVER* to poach an egg. But first, I prepared the English muffin. It so happens we do have English muffins! DH likes his English muffin for breakfast, so I had to steal one from his breakfast “inventory” 😀 Sowweeeee
I spread butter (Evvvverything tastes gooood with buttah!) on the muffin, and placed a sliced cook ham on top before I nuked the whole thing on the microwave.
Sorry, couldn’t toast the muffin. I like my muffin a little soggy 😉 Then I cracked an egg and placed it directly into a ramekin.
And then, I filled my short stockpot with water– 3/4 full to be exact. Added 3/4 teaspoon vinegar. Allow water to boil. Then when water boils, reduce the heat and stir the boiling water, then slowly drop the egg.
Mistake– I shouldn’t have allowed the spoon to touch the boiling water. Some egg white residue was left on the spoon afterwards. Eeps.
The egg yolk was turning white (egg white cooking). I wasn’t really sure when to take the egg out of the water, but I think the egg took about 3-4 minutes to cook. Sorry I didn’t time it, this is just an approximate time frame it took for the egg yolk to heat up and kinda “cook”.
And voila, I had a poached egg on top of my ham and butter muffin 😉 *hehehe*. Then I realized, wait, I don’t know how to make hollandaise sauce, so forget that sauce. I had to do a little improv.
Hehehehe… found Swiss Emmenthal cheese slices (which belonged to the DKs hahahaha).
Soooo, voila!
Sorry bad lighting– our kitchen has white lights 😉 *This just does NOT look appetizing 😦 boohooo*
So I took it to the dining room, asked DH if he’d like to half Eggs Benedict Baghag *nooo, not Eggs OF Baghag… that sounds wicked hahahaha* with me.
And so, I sliced Eggs Baghag 😉
And that’s my brief culinary lesson story of the night 😉 DH said it was “not bad”. I wonder if “Not Bad” means “terrible but since you’re my wife, I am forced to say it’s not bad”; “really not so bad”; or “it really needs work”. Hehehehe, we all know that I’m not going to cut it as a chef, so let’s just say this baghag’s finding a more therapeutic hobby which will not set her back financially by a few light years 😉
So peeps, it’s Eggs Benedict Baghag for now 😉 If you peeps know of tried and tested recipes for the REAL Eggs Benedict, do let me know! I’d love the recipe– email it to me at baghagdiaries@gmail.com 🙂 Would greatly appreciate it 🙂
P.S. Wait– why are they called EggS benedict if there’s only ONE egg used? Hahahahaa… Grammar nazis, feel free to contribute to this quagmire. Anyhoo, I feel sorry for the REAL Eggs Benedict recipe. I just murdered it! Hahahaha 😉 And next time, I’m just going to The Peninsula (for me, they’re still the best) for eggs benedict– that is, if I have moolah to pay for them *hellloooo expensivooooo!!!*
x
Mrs. T
(I’m no baghag, I’m no tai tai, I’m no Julia Child, but it’s official: I’m a wannabe *wheee!!*)
tresormakati 