poached eggs how to cook

Harry's Home Cooking Tips - Crispy fish skin & Gooey poached eggs

How to get the perfect crispy fish skin?

Now I'll be honest with you, I've ruined my share of good and expensive fish. The one thing that stood out the most was the flame size. The flame is a good indication of how hot your pan will become.

To get the perfect crispy skin, I oiled the skin with olive oil, while the pan was heating on medium heat with a dollop of butter. Use a non-stick pan if you can. You don't want the butter smoking or going dark brown.

Season the skin with a pinch of salt. I like using flaky sea salt to compliment the seafood flavour.

Lay the fish, skin side down, gently on the pan, away from you. Press it down on either side to get an even sear. Yeah, this is an important step. DO NOT stuff this up. I know you won't (because now you've read this 😊) Cook the fish covered. Shake the pan to ensure the skin hasn't stuck to the pan. Control that stove flame. Whether you're using gas or electric or induction, I cannot stress enough how important it is to watch the heat. If the pan gets too hot, you'll end up with either burnt fish skin or no skin at all.

Next, carefully remove the lid and don't let the condensed moisture hit the pan (unless you love a fishy smelling sauna). Flip the fish. A fish turner comes in handy or you can really push your hand coordination and use a regular spatula. Once turned, season the fish again with a pinch of salt. Press the fish down to get a good sear.

Now you'll see some hot butter floating about. If you don't, well, you've burnt the butter. Using a tablespoon, baste the skin side with hot butter. Try spooning away from yourself. I'd hate for you to get butter splatter burns. I've done it and it's not fun (it's downright dangerous). If you've done everything correctly you should end up with a gorgeous piece of fish fillet with crispy skin. Plate it skin side up to show off your elite cookery skills.

barramundi fillet with miso vegetables and quinoa feastively 15 minute meals

Don't you wish your breakfast was hot like this?

How to poach gooey egg yolk eggs?

Turns out you can just throw poached eggs on top of roquette leaves and spinach with a bit of extra virgin olive oil. It makes for a delicious and healthy brekky. Skip the hash brown! 😝

So yet another quick recipe to create gooey poached eggs. As you can see, the one in the back is overcooked. I would have liked the one in the front to be cooked slightly lesser too. ** drumroll, cue music ** Here's my bulletproof way to get the poached egg right (after a few sacrificed ugly ones)

Fill a saucepan 3/4 with water. Add a pinch of salt and a tablespoon of vinegar. Make sure the saucepan is big enough to leave plenty of room for the egg to float about. Bring to a boil. In the meantime crack the egg in a bowl. Be careful not to crack the yolk. Once the water starts boiling, drop the heat till it's barely bubbling.

Now, let's play spin the water. Yeah, make a water vortex. Again, what heaven's sakes, be careful and don't spill boiling water on yourself. When you have a self-sustaining vortex after removing your spoon or ladle, gently empty the whole cracked egg into the centre of the vortex. Watch it swirl about. Cool hey? The egg white will wrap around the yolk. If it's flying around like Casper the friendly ghost, then you either don't have a fresh egg on hand or you dropped it too far of the centre.

This is like flying a fighter aircraft buddy. No pressure though 😝 Okay focus. Leave it the water for 4 minutes for an egg yolk waterfall-like egg. Use a slotted spoon to scoop it out of water when done. Place it gently on a plate covered with tissue. Well, where else were you going to put it?

Once dry, sprinkle with salt and pepper and you get extra points for a light drizzle of olive oil. BOOM! Cafe brekky done!

Up next - how to cook chicken perfectly every damn time. Stay tuned.

Like what I shared here? Want to know more? Hit that chat button and I'll personally chat with you.

PIcking fruit and veggies at a market

How to Pick the Best Fruit and Veggies (Without Consulting Google)

Knowing when an avocado is ripe and ready to be used for guacamole often feels like a guessing game. You’ve either opened it up way too early leaving you with solid, hard-to-mash guac, or left it a tad too late revealing it more brown than green avocado. Now you’re wondering how you could’ve avoided all this when you were at the supermarket. Feeling around every avocado; sniffing, scratching, slapping, hoping that the ‘Ripe-Sixth-Sense’ would kick in.

We’re here to solve all that. Once you can look out for the clues when choosing fruit and veggies, your produce will be perfect for use every time.


So here are three simple things to look out for when selecting the best fruit and veggies:

1. The Appearance

When looking at tree fruits, there should be an even colouration and no bruises. These bruises won’t be hard to miss - being all soft, big, brown and splotchy. Often, sugar spots (small and brown) can be mistaken for bruises - but they’re harmless, and only indicate that they’re sweeter to eat! Just make sure these sugar spots aren’t soft.

If there’s a stripe across the stem area, the fruit will taste better as it has been left to ripen longer on the tree leaving a mark from the branch.

Yellow areas on watermelons indicate where the melon rested.

For melons, it’s slight harder to spot any visual cues. But take note of bruises and dents. Scarring is actually okay on melons as it’s likely to indicate where the melon rested on the ground. Make sure this scarred area isn’t thinner or more tender than the rest of the rind.

Determining ripeness by the colour of an avocadoSource: avocadocentral.com

The colour of an avocado won’t always indicate if it’s ready. But it should be somewhat a dark brown (but not too dark). Click the image above to view more about the ripening stages.

Crunchy looking leaves will taste best

Moving onto vegetables, look out for consistent colour, crisp, and plump leaves. Some browness and tears should be expected with normal shipping and handling. With root veggies, any cracks at the base will indicate dryness.

2. The Feel and Smell

Fruit should be firm but not rock hard. Now, before you go around squeezing every piece of fruit, you only need to give a slight press to see if there is a little give. For those lovely avocados, a firm press near the stem should yield a slight give, making it ideal for perfect slices.

Citrus fruits which feel hard most likely indicate that they’re dry on the inside, so avoid these!

Heavy melons mean juicy melons. Knock on them to check for ripeness. If it sounds like you’re knocking on your forehead, then it’s not ripe. If it sounds like you’re knocking on your stomach, then it’s too ripe. The perfect sound is as if you’re knocking on your chest.

Veggies should always be firm.

Ripe citrus fruits will give off a light aroma

Another way to test out the produce is to give a good sniff. Strong aromas from fruits mean it’s too ripe. While a sour smell...obviously means it’s no longer good. Keep your nose out for light sweet smells.

3. Time of the Year

While you can wait for the right season, generally most fruits are available all year round. Supermarkets tend to stock under-ripe avocados, so it’s better to stock them in the fridge and wait 2-3 days before they soften enough for smashed avo on toast. For the love of avocados, check out this detailed guide to master your timing.

But avocados aren’t the only things that are stocked under-ripe. There are a number of fruits that will continue to ripen after they have been picked at the farm. These fall into two categories; climacteric (will continue to ripen) and nonclimacteric (will not continue to ripen).

Below is a list of fruits from each category:


  • Bananas
  • Apricots
  • Kiwis
  • Pears
  • Peaches
  • Plums
  • Mangos
  • Apples
  • Avocados


  • Peppers
  • Citrus fruits
  • Pomegranates
  • Watermelons
  • Berries
  • Grapes


Here at Feastively, we pick our produce when it’s just about ready to be eaten so you can have perfect produce in our meals.

Check out our meals here.