The mom-in-law. She lives with us so she does most of the cooking on weekdays. But she’s away for a couple of days so I took the opportunity to head back into the kitchen and whip up a simple dish for a weeknight dinner.
While stocking up for groceries to prep for the weeknight meal, the Man decided to pick up some Tagliatelle. He was in the mood for some Tagliatelle with white truffle oil. I found this recipe online.. tweaked it a little and viola.. whipped up this pasta along with some barbecued pork and steamed broccoli for a simple meal.
The recipe called for poached eggs. The Man and I, we attempted making them once but it failed terribly and ended up looking like flower eggs in hot water, so I never really dared to make them again. This time round, I was fairly determined to make them. Went online to find a tutorial on You Tube… watched the Gordon Ramsey video a couple of times before heading to the kitchen to make the poached eggs.
If you followed the step-by-step guide listed by Mr Ramsey, you’ll find that you will also be able to poach eggs at home too! We added white vinegar to the boiling water as it’s supposed to help the egg envelope in a cocoon faster. Pleased with the result, I started to prep the rest of the dish.
With some olive oil, I sauteed the portobello mushrooms and once it’s cooked, I added the cooked Tagliatelle pasta. If you find the pasta a little dry, you could add about 2-3 tablespoons of the pasta water (retained from cooking of the pasta). Thereafter, add about 3 tablespoons of white truffle oil. Give it a good toss and prepare to plate the pasta before putting the poached egg on top of the dish. Throw in a little chives as garnish and you’re done!
Kinda easy peasy huh?