Yangsze Choo's first novel, The Ghost Bride. Afterwards, looking on the internet for the author's website, I found that not only is she a fantastic writer and a keen reader, but also passionate about food, and her blog features several great recipes. One of them was for eggs poached in their shells, a recipe she adapted from a traditional Japanese dish called onsen tamago. The eggs are basically cooked in their shells, off the stove, in hot water to which some cold has been added.
I love poached eggs and this seemed like an interesting way to do it. And it worked so well!
I served them on a bed of rice that had been lightly stir-fried and tossed through with onion, finely sliced ginger, young broad beans(the garden is full of them at the moment!)and a selection of chopped garden herbs: garlic chives, coriander and basil, with a touch of soya sauce added, and salt and pepper. The eggs were then cracked over the rice, on each person's plate.
It was absolutely delicious! And very satisfying yet light.