The Egg Saga Continues with Aioli

So the other day after reading all your fabulous suggestions I was really craving some egg based dessert.  However, I embarrassingly shared with you that problem I have about my thighs touching and I told you I should make something savory and a little on the healthier side.  Umm yeah about that... I did make something savory, but it is a far cry from healthy.  I almost don't want to tell you, but I will because I feel like we're friends...

I MADE MAYONNAISE!!! 

Oh my gosh I'm really embarrassed now.  I always wanted to be a bangin hot housewife but looks like thats not going to happen.  Just call me Cellulite Sally from now on, OK?   I just love mayo.  It's the ultimate spread.  I'm guilty of using a bit more than is necessary on just about every sandwich I've ever made in my life.  I hear some people think this stuff is disgusting.  WTF?  I wish I was one of them.  And you know what makes mayonnaise even better?  Adding garlic and calling it aioli.  

I screwed this recipe up twice before it came out right.  The first time I put all the ingredients in a blender at the same time.  Big no no.  You need to pour your oil into the food processor in a slow steady stream.  The second time I used olive oil, instead of a lighter oil.  It just made it taste extremely strongly of olive oil and not in a good way.  But the third time it all came together and so I will share this with you.  I know I'm not the only mayo fan out there.... 

Ingredients

• 1 whole egg plus one yolk at room temperature
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 3/4 cup Sunflower oil (or peanut oil)
• 4 cloves minced garlic
• Salt

In a food processor, add one egg, one yolk, a pinch of salt, and a teaspoon of mustard.  Turn it on and slowly add 3/4 cup of oil.  Add the lemon juice and minced garlic.  Done.

 

I served this over roasted asparagus and roasted potatoes with rosemary.  It was good.  The husband was happy, I was happy, and the dog wanted in on the mayonnaise action.  Hellman's got nothing on this!  I will say it wasn't as thick as regular mayo - maybe I needed to blend it longer?

Sorry this picture sucks but we were too hungry to make it look pretty!  Oh and by the way,  since I screwed up so many times I ended up with a lot of egg whites.  I'm sure you know I didn't let those go to waste!  Will share that with you soon.... 

Perfectly Poached and Pretty Eggs

Thank you all for your egg-cellent ideas yesterday!  I'll definitely be using them so look forward to a few more egg posts.  Unfortunately, on Saturday, thanks to a shady job done by our builders, the power went out to our kitchen and conservatory.  Which means no washing machine, no dryer, no dishwasher, and no oven.  Oh and the power to our fridge went out so we have extension cords all over the kitchen.  Anyways I didn't cook too much this weekend.  But our gas stove still worked (thank god for that) so I was able to light it up with a match and make some poached eggs.

Now I know this isn't innovative and it's probably old hat to a lot of you foodies out there.  But I love poached eggs and surprisingly every time I make them for company the person is shocked at how easy and delicious they are.  So I figured someone would benefit from this post.

Ok so you start with a pan of water.  Turn the heat way up and wait for it to boil.  Add a splash of cheap white vinegar.  Then crack your eggs and slip gently into the water.  A little trick I've learned is that if you put toast in the toaster at about the same time as you put the eggs in, they'll be finished at almost the exact same time (maybe 3 minutes or so).

When the egg whites are solid (you can check by cutting a little into the white bit - if anything spills out its not finished! - this isn't rocket science I know!) take them out of the water using a slotted spoon and place on a paper towel to dry.  This is a delicate procedure.

Now you can butter your toast, or if you live England, your crumpets.  Oh how I LOVE crumpets.  I mean its basically just bread with extra nooks and crannies for the butter to melt into.  Yum.

Personally I always add that delightful Australian yeast spread, Vegemite , to the crumpets.  I think it makes everything just extra tasty.  But Vegemite haters can skip that step.  Make sure you add some salt and pepper and you're ready to slice into it.

You should have a nice gooey yolk.  Doesn't that look de-lish?  Well I ate it and I can tell you it was.  Simple perfection.  Enjoy!