To the "eggs benedict" now she is only allowed to eat the dish once a week, due to age and cholesterol, my tips, a poached egg is a difficult product to produce.

1 you must use eggs that are the freshest you can obtain (24hrs old and organic) never use anyones low quality or stale eggs.

2 have a large bowl filled with ice and water to hand.

3 heat the water in a large pan to a simmer ( do not add salt or vinegar it will contaminate you eggs)

4 crack your eggs and place in water for eggsactly two minutes, remove eggs with slotted spoon and plunge into iced water bowl, this will stop them cooking on.

5 when cold you will be able to handle your eggs, trim for presentation (a 24hrs old egg holds its shape)

6 return your eggs to the bowl and place in the fridge( your eggs can be stored in the fridge for up to seven days without harm)

7 when you want to eat E/B have your have your other constituants to hand ,crouton, bacon, hollandaise ( you can hold it in a bain marie with the water at "blood heat") remember though to place a cartouche on its surface to stop a "skin" forming!

8 heat water as 3 return cold eggs to water for one minute, you will then have the perfect poached egg.

9 assemble and give birth.( in the early stages for whatever reason you may discard the eggs and start again) practise make perfect eggs.up two stage 6 in the gestation period.

Would you like my method for cheat truffle omlette or the perfect scrambled eggs? eggs are passion of mine!

Mum lives near B/T/C but was not resident in the UK till !938, she did keep goats and various other animals because of rationing (there was talk though)so mbgm had a lucky escape.

How gauche "garden shed" she has a gardener darling, he rides a mountfield mower that he brings with him, his name? darling that is irrelevant he is paid for his gardening skills not his conversation.

I take it from your flag you are Scottish? I was born on the 25th of Jan!

I had noticed, hence the eggs benedict refernece, eggstreamly cunning of me, I thought.


I do like Scotland and its people!

Thanks for the recipe - for you a belated Birthday present, some wise words from Scotland's favourite son :

"What though on hamely fare we dine,
Wear hoddin grey, an' a that;
Gie fools their silks, and knaves their wine;
A Man's a Man for a' that:
For a' that, and a' that,
Their tinsel show, an' a' that;
The honest man, tho' e'er sae poor,
Is king o' men for a' that. "

Thank you, re the egg comment I am impressed, but I would have been very impressed, if you had tied my name B l Zeebub, my birth date, and Burns together= "Address of Beelzebub" that is the reason for my name, a limited edition of his works is a treasured 21st present 36 years ago from my wonderful Dad. because then my dyslexia was not as undercontrol as it is now, over the years he read it to me!

I Know the above and I wonder what Scotlands favourite son, if he was alive today would think of some of the current "hamely Fare" beloved in Scotland the battered Mars Bar? the book is at my mums I will re-visit it this afternoon! thank for re-kindling memories!