Perhaps not many people know this, but I love cooking second only to my holy trinity of reading, writing, and research. This month, I attempted easy winter dishes with eggs. The first is a relatively stripped down version of the
Israeli Arab (principally Tunisian) dish, shakshuka, with merguez sausages:
The other dish (I felt compelled enough to photograph) is a lunchtime potato rosti with a really good poached egg. There are a few ways to make a decent poached egg with a runny yolk, as all of you who have attempted poached eggs in your lifetime will know. To achieve the egg in the image below, dip an unbroken egg into boiling water for about 10 to 15 seconds. Just to be on the safe side, ensure that the shell is clean enough. Then, into the boiling water, pour a tablespoon of vinegar as this supposedly keeps the egg from spreading into a kind of soup. Break the briefly boiled egg and behold the wondrous half-solid shape it has already taken up as it goes into the water. Keep the egg in the boiling water for about 2 to 3 minutes before fishing it out without taking any of the boiling liquid.