When he was stationed in London it was always the same. It
consisted of very strong coffee … of which he drank two large cups,
black and without sugar. The single egg, in the dark blue egg cup with
a gold ring around the top, was boiled for three and a third minutes …
Then there were two thick slices of whole wheat toast.”

Ian Fleming, From Russia With Love

 The word itself, means, I guess, to break your fast - even if it may have been only 8 hours since your last meal!

It’s the meal that sets us up for the day-the treat before
setting off for work, or the unrushed weekend breakfast, taken later
than usual.

 But there’s something about breakfast which is so
different to lunch and evening meals. It can be casual or thrown
together, or simple, or hurried, or cooked, or complicated- whatever,
there’s no expectations on it. It’s also the one meal most of us eat in
the kitchen. And possibly the only meal most of us eat without alcohol
(champagne and orange juice anyone?)

There’s the sweet breakfast-pancakes and maple syrup, or continental-
croissants-or English cooked breakfast-or healthy yoghurt and fruit. As
long as there’s good strong coffee with it I’ll have any of those.


 But all of this leads me to the question-how to cook the perfect
poached or boiled egg? Scrambled eggs and omelettes fine, fried eggs a
little trickier-turn over during cooking-or baste the top with the hot
oil? No, it’s trying to get the perfect soft yolk in a boiled or
poached egg I struggle with. I either end up with a hard boiled yolk,
or undercooked with raw white. A start to the day that niggles then.
Timing it never quite seems to work. But then again, I think there must
be gadgets around that can solve this-so maybe a little shopping on
Kitchen Desires is called for…