Georgewhitt
Winger
I can't get away with poached eggs. It's the texture of the white that makes me want to come.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I can't get away with poached eggs. It's the texture of the white that makes me want to come.
Haaahaaa auto carrot should read that as vom
Aye he knows his poachies!Reminds me of Peter Beardsley on the Athletico mince podcast.![]()
I’ve done the cling film thing it works and it’s good if you need to do three or four simultaneouslyCling film into little bombs, doesn’t matter about fresh eggs, it works every time.
![]()
How To Poach Eggs In Cling Film | Easy Egg Poaching
How To Poach Eggs In Cling Film is a step by step instructional on easy egg poaching.www.findingfeasts.com.au
Took a while for someone to post it but that's the way to do it, I tend to only put them in for thirty seconds with the shell on before cracking them in but it makes all the differenceThe best method I’ve found is to place the eggs in a bowl of hot water with th shell still on for a minute before cracking them into the pan. The albumen begins to cook, so they don’t break up in the pan. No need for vinegar or swirling the water.
might give that a try, but doesnt the white which has started to cook in the shell not stick to said shell when you crack it? presumably not.Took a while for someone to post it but that's the way to do it, I tend to only put them in for thirty seconds with the shell on before cracking them in but it makes all the difference
It doesn't have time to "cook" just congeals and thickens up a bit to keep it togethermight give that a try, but doesnt the white which has started to cook in the shell not stick to said shell when you crack it? presumably not.
Daft question but how do you use these best? We have one but it seems to take ages. How much water etc!
Mmmmmm cheesey, hammy, eggy. Naval staple scran that marra.![]()
Fried eggs every time..Nice runny yolk with gammon mushrooms and chips.. salt n pepper and a pint of tea..Anyone else a fan of this nice healthy dish .
Has to be brown bread for me.
Eggs have to be runny (obviously)
Generously butteredtoast.
Generous season of salt and black pepper.
Tip . ( Never drop the eggs in boiling hot water that's bubbling ,just smashes the eggs up no need, also no need to swirl the water or add vinegar ,them are just myths they achieve nothing)
Just simply boil the water , turn the heat off, let it rest , crack the eggs in a small bowl,drop them in the water after its stopped bubbling. And wait approximately 3 to 4 mins.
Sorted . Enjoy.
How do you do yours ? Similar of different? That's the only way to do it of course .^^
Not really poached, more set/steamed. Nice but not as good as a proper poached egg.
Does your repertoire stretch to Babies Heads?Indeedy. Still make them & I've been out since '99.
Does your repertoire stretch to Babies Heads?
You've got a dinner guest coming round if the answers yes shippers![]()
BooooooooNegative. Maybe an occasional tinned one in the couple of weeks after a marathon but was never a massive fan of them. Cheesy hammy eggies & RN recipe stovies are my only real carry overs from onboard messing.
I don't use them often as I prefer scrambled eggs. You fill the pan with water, and bring to the boil. Then fill the little dishes with butter, then cook the eggs in the dishes. The best poached eggs in my mind , but I get that that eggs chucked in boiling water will cook too. Not my choice, and pan poached taste slightly different to the chuck in the pan version too.Daft question but how do you use these best? We have one but it seems to take ages. How much water etc!![]()
This, tip from me Ma, works a treatThe best method I’ve found is to place the eggs in a bowl of hot water with th shell still on for a minute before cracking them into the pan. The albumen begins to cook, so they don’t break up in the pan. No need for vinegar or swirling the water.