Saturday, August 10, 2013

My Mate Heston

Mills, Mills, ya wouldn't have my mate Heston's email address handy would ya?'

'Err no MOTH & I'm almost too scared to ask why you need it.'

'Well love, I need to let him know that he's a bloody legend!'

'Um, do explain MOTH.'

'Well ya know how much I love a boiled egg for brekkie & ya know how much grief it's given me over the years.'

'Yes, I do MOTH. The kids & I have all been on the end of your rants in the kitchen when the boiled eggs haven't come up to your rigorous expectations.'

'Yep, but my days of chucking a wobbly are over. Didn't you notice me in the kitchen for ages this morning.'

'Well come to mention I did think it was the longest time you've ever spent in there since I met you 20 years ago.'

'No need for sarcasm my little Pirhana Fish, you know the kitchen & I aren't compatible. But thanks to my mate Heston those days are over. I loved his way of thinking - no fluffy cheffie stuff, just good old physics!'

'How fascinating.'

'I'm just rapt that I've finally cracked it -  ha, ha, get the joke love, geez life's good!'

4 large eggs (55-60g.)
salt & black pepper
Standing time: 6  minutes
Place the eggs in the smallest pan available and only add enough cold water to cover them. Put the lid on the pan and place over the highest heat possible.
When the water comes to the boil, remove the pan from the heat and wait for 6 minutes.
After the time has elapsed, remove the lid and carefully remove each egg. Cut the top of each egg before serving in egg cups. Season to taste.
MOTH's sitting in front of the computer, trawling through your recipe archives. He's just used 'Explosion' in his key word search. Should I be worried?

It's the weekend dear Hedgies, so go enjoy.

Images: SBS


  1. Hi Mill's,
    I tell you what ..... a perfect boiled egg is a very difficult thing to master ...... one must have runny yolk but definitely set white ..... can't bear snotty white !!
    I think that you must count it as a plus that MOTH is even doing it !!
    I'm with MOTH ..... Heston ROCKS !! He has just opened a new resaurant in London. Our daughter has been and loved it.
    Hope you are all well Mill's. XXXX

  2. my grandmother made me soft boiled eggs ( in an egg cup )
    as a child.
    i loved them.
    now i know how to make them....finally.


  3. Well that's a new one on me and my DH loves a soft boiled egg so will have to give it a go. Hearing you praise Heston I at least expected it to be served with banana....or locusts! Lol!

    1. Hi Millie back again. Thanks for the comment. Would love that fritter recipe if you have one. Sounds like something my grandsons would love! My email is thanks x

  4. Hi Millie,
    Pleased to see you back.
    Have always enjoyed your style.
    Don't usually comment but this is enough to jolt me!
    Great to see The Hedge back in business.

  5. I will give MOTH's (I mean Heston's) idea a crack. It's not that I can't cook an egg, but I do often get distracted and without a timer it's easy to over cook them.

    My most irritating egg-related complaint is the number of chef's who can't follow simple instructions. When I go out to brunch I request my eggs to be "Easy Over with Runny Yolks". Now this means exactly that. Not sunny side up with half-cooked white, not easy over with hard yolks. If I can do it at home, I don't see why a chef being paid to cook an egg can't do it in a cafe!

  6. Does this really work??? I can cook up an 8 course dinner party without stress, but I cannot boil an egg perfectly without sweaty palms. Overcooked, undercooked, so hard to get it right. This sounds Virginia-proof.

  7. Just to let you know, when I read the MOTH text, it's in Crocodile Dundee's voice in my head. :) Don't judge me, but I just found out that I can whisk an egg with a bit of milk or water and nuke it in the microwave for a min. and it works. My son wants eggs for breakfast and pancakes. What am I? A short order cook? We don't do mornings in this house. If we eat that kind of breakfast, its on Sunday at 11:00 and we call it "brunch". He just turned 11 last month and weighs 150, maybe more after today. It has been a constant growth spurt and I can't keep food in the house. I can't imagine having several boys under one roof with this type of appetite. Hope your job is treating you well and your office is coming together like you want it to. Love ya, Heidi

  8. OK, gotta share this with Tom as he is the cook. I'm beyond hopeless! Moth would be very disappointed with my eggies. And this is so timely as I've just started a low carbs diet.....chowing down on meat and eggs only. It's because I was excessively indulgent over the summer :(

    Hope you all are well, Millie!! Life is busy but good for us in DC!!!!

  9. I will take you up on that offer. Everyday I tell the Universe that I'm ready and one day soon, the Universe will let me take the leap. This week I have fallen in love with Auburn. It is even smaller than Burton, but only by like 3 people. I found another blog, Dillos to Roos, she is an Aussie that moved to Texas and lived there for 20 something years only to come back to OZ with her Texas hubby and 13 year old daughter. I'm keeping notes on all of her advice, problems and solutions. Seems like not having Mexican food and Dr. Pepper is the worst things so far. I need to kick the habit anyway, probably the only way I will ever end my addiction to Dr. Pepper. I hear it cost $48 a case over there. That's good, I really need to stop. Thanks for stopping by. Hope you have a great week. Heidi

  10. Millie...Tell MOTH I let mine sit for 10 minutes if I am going to make egg salad or have sliced eggs on toast. I will try his method if I want them runny inside.
    xo, Rosemary


And none will hear the postman's knock
Without a quickening of the heart.
For who can bear to feel himself forgotten?
~W.H. Auden

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