or should I more accurately describe it in Twitter language – as what a Tweek?
Without going into the injuries and ailments that befell various members of the household, this was some week of activity!
I’ve often reported on how we use Twitter and Facebook to promote the business… but this week social media really proved itself!
It all started on Tuesday when we took Lucy off to the abattoir. When I wrote my blog post on Wednesday about the episode, the response on Twitter and Facebook was phenomenal. Over 500 people across the world read the post in 24 hours, and so many commented too.
Thank you to everyone for your support and encouragement.
And it was lovely to be able to report a ‘result’ after our complaints had been heard and listened to by the company in question.
It is good to know that we, the little people, can still influence!
And it was also wonderful to get such nice comments from people about how we raise our pigs. Thank you!
Then I am not sure whether it was on Thursday or Friday, I spotted a conversation on Twitter about the perfect poached egg. Of course, I had to get involved! There were a lot of people tweeting away on the subject.
The thing was – Heston Blumental was demonstrating how to cook the perfect poached egg. I had to follow up… so I read his instructions. Oh my goodness what a palaver (don’t you love that word?)… there was straining the egg, thermometers, plates in pots, slotted spoons, ramekins…. all sorts involved!
I will freely admit that up to about 18 months ago…. I never poached eggs…. I had a gadget that you popped your eggs into and then put that into a saucepan but the gadget was a nightmare to clean so I gave up using it.
A liked to poach eggs. He used to do them with the swirling water and the vinegar. I never could master this trick. And, anyway, felt there was a taste of vinegar from the eggs.
Then Chef John Whelan came to visit. And changed my life!
John gave me the simplest instructions and the ‘secret’ to making perfect poached eggs every time!
And I am going to share the ‘secret’ with you. The ‘secret’ comes in two parts – the freshest of eggs and the littlest amount of water. There you have it! No fuss, no nonsense, no special equipment.
I use a 3 inch deep frying pan that I have. Fill it with water up to approximately 1 to 1.5 inches. Bring to boil. Break your egg straight in and cook for 3 minutes for a runny egg – longer if you prefer your egg more solid.
That’s it.
And what could be nicer with a poached egg but a nice piece of Oldfarm bacon? 🙂
Go on, give it a try – you will never look back!
A Year In Redwood 
Oh…. you won’t like your birthday present then… 😦
OK …. am now intrigued…..
M
Palaver is right poeple go to town about such things but your OH’s version and yours are how I would poach an ege and as it works well enough for me so I’m not changing now.
BTW are your pork / bacon products available on line or locally to me in Sth Co Dublin?
Ena, glad you like palaver… great word! Yes we can deliver anywhere! Working on building up selection again after Christmas rush… but should be back with full range in next couple of weeks… dm me your details and we’ll chat.
M
I like it- KISS.
Keep it simple Stup..!
Exactly Sarah!
Simple is best!
Margaret
It was me who tweeted that Heston’s poached egg didn’t work, and you, very kindly shared your “secret” with me 🙂 A Chef at a demo said that they have 3ft. high pans so the egg can drop down and form a “tear drop”… palaver indeed! So pleased the blog about the abattoir stirred peoples consciences too.
Thanks Colette. Hope you’ve tried John’s way with poached eggs? Who needs a tear drop shaped egg?
The reaction to the piece about abattoirs has been phenomenal – I think the number of reads has risen already to 700!
Margaret
Well done Margaret I so happy you now do poached eggs. They are my favourite way eat them. I have another interesting way than I have to show you, its more complex but easier to serve 10 or more people at a time. 😉
John
thedevilsmenu.com
John – I couldn’t live without poached eggs! Thank you! You’re a great teacher.
Delighted to hear your demos in Kilkenny are going well. Must try to get over some Saturday.
Margaret
Love those poached eggs, that’s pretty much how I do them and I have never understood why people make such a song and dance about them – I like to reserve most of my scorn for those microwave doo-dahs for ‘poaching’ eggs – what a pile of rubbish they are!
The abattoir post was a very interesting read also – it certainly gave a lot of food for thought. Well done on that, Margaret.
Anne-marie,
Thanks for reading!
Not come across the doo-dahs (another lovely expression) for microwaves… must have a look out to see what they’re like!
So much easier to keep it simple………..
Margaret