cyberfairy
http://unicycle-emptiness.co.uk/
I hate the white bits that come off and float around though.twisted_angel said:
Poached eggs without a poachy thing?
- Thread starter cyberfairy
- Start date
Guineveretoo
Mostly bewildered
I came across this clingflim method from here before, and I tried it, and it actuallyworked. I was dead chuffed, and a bit surprised. It was fiddly, though.
But worth it.
But worth it.
twisted_angel
If in doubt.. mumble.
I never get white bits coming off...well i did when i used supermarket so called free range eggs but if i get them fresh from the farm in the morning they do lovelycyberfairy said:I hate the white bits that come off and float around though.
Badger Kitten
oof
Badger Kitten said:If you put the egg in the showercap and then he stands under the hot shower wearing the shower cap and egg he can cook the egg on his head for you
And that was my 2000th post. Hurrah!
cyberfairy
http://unicycle-emptiness.co.uk/
congratualationsBadger Kitten said:And that was my 2000th post. Hurrah!
A post worthy of the honour. Drinking more strong coffee before possibly attempting the clingfilm. TA-I suspect your eggs don't get bitty cos the eggs you use from farm are really lovely and fresh. Mine are from Morrisons
cyberfairy
http://unicycle-emptiness.co.uk/
Cheesy chip?cesare said:<eats two poached eggs on wholemeal toast>
FridgeMagnet
Administrator
Right, I'm off to clingfilm some eggs.
Guineveretoo
Mostly bewildered
I never get white bits coming off, either, and I use "supermarket so called free range eggs". Not all of us live near enough to an egg producing farm to be able to get our eggs that way, you know!
The importance seems to be to ensure that the eggs are fresh, and to take the water off the heat when you add the egg, so that it has a second to set a little. Then turn the heat back on again and let it bubble but not a lot.
Fantastic.
The importance seems to be to ensure that the eggs are fresh, and to take the water off the heat when you add the egg, so that it has a second to set a little. Then turn the heat back on again and let it bubble but not a lot.
Fantastic.
Badger Kitten
oof
FridgeMagnet said:
Do please keep us up to speed with your brekkie-experimentation results
twisted_angel
If in doubt.. mumble.
Think yourself lucky...where there are hens theres a cockrel...i havent slept past 5 30 for years!Guineveretoo said:
cyberfairy
http://unicycle-emptiness.co.uk/
Decided to make omelette but it went wrong so turned it into scrambled eggs
Too scared to try new innovative culinary techniques in the morning.
Too scared to try new innovative culinary techniques in the morning.
Mrs Magpie
On a bit of break...
I was obvious from the way the egg spread right out in the first photo that he wasn't using very fresh eggs...personally eggs are the only thing food-wise I don't like....I cook them well though....coddled eggs are lovely apparently....in a small china dish with a knob of butter in the oven...
FridgeMagnet
Administrator
Well, it wasn't really a success. The bag came slightly undone at the top, and a bit of water got in, which meant I had a small bag of egg soup at the end. I poached some more eggs more conventionally after that which looked daft and left bits on the pan, but were at least not soup.Badger Kitten said:Do please keep us up to speed with your brekkie-experimentation results
Took some pictures of it.
Badger Kitten
oof
Good pics. Shame about leaky egg bag
ymu
Niall Ferguson's deep-cover sock-puppet
Well, I just attempted the cling-film method. Not too bad. No leaky problems and they turned out pretty nice.
The main problem was that the bags float, so the part of the egg white on top took a lot longer to cook, and I can't stand runny egg white, so the yolk was a bit harder than ideal by the time I was happy with the white. Next time I will seal less air in there and experiment with means to weight them down while cooking.
I think if the eggs were very very fresh, I'd stick with tradition and a vortex - but these were a couple of weeks old, so a good compromise.
The main problem was that the bags float, so the part of the egg white on top took a lot longer to cook, and I can't stand runny egg white, so the yolk was a bit harder than ideal by the time I was happy with the white. Next time I will seal less air in there and experiment with means to weight them down while cooking.
I think if the eggs were very very fresh, I'd stick with tradition and a vortex - but these were a couple of weeks old, so a good compromise.
Badger Kitten
oof
''Tradition'' and ''vortex'' don't normally fit in the same sentence
cyberfairy
http://unicycle-emptiness.co.uk/
A poached egg for breakfast is hardly staring death in the face. Unless you want to be pedantic about it being a chicken embro and therefore dead.pogofish said:
Wookey
Muppet is not a slur
cyberfairy said:Whats teabagging? sounds fantastically kinky
Well guessed Cyberfairy...
http://en.wikipedia.org/wiki/Teabagging
cyberfairy
http://unicycle-emptiness.co.uk/
Wookey said:
I know know what windmilling is too. 
And a gonziano. Blokes bits are great for doing novelty stuffpembrokestephen
New Member
THis doesn't often happen, but....LOLBadger Kitten said:''Tradition'' and ''vortex'' don't normally fit in the same sentence
This is such an unnecessary thread, poaching eggs is the easiest things in the world!!!
- boil water in pan (deep pan lots of water)
- wait until water is bubbling
- TURN HEAT OFF let bubbles reside until water is calm
- crack egg into water
- put lid on pan immediately
- leave for a couple of minutes
Egg will stay whole if there is no boiling water - that's the important thing - turn the heat OFF. It will sink to the bottom of the pan and you can nicely drain the water off and spoon the egg out. Easy!
- boil water in pan (deep pan lots of water)
- wait until water is bubbling
- TURN HEAT OFF let bubbles reside until water is calm
- crack egg into water
- put lid on pan immediately
- leave for a couple of minutes
Egg will stay whole if there is no boiling water - that's the important thing - turn the heat OFF. It will sink to the bottom of the pan and you can nicely drain the water off and spoon the egg out. Easy!
subversplat
writer of wrongs
My old grandpa ate two eggs a day for breakfast and had a heart attack in his fiftiesWookey said:
The doctor said "No more eggs!" so he had to have tomatoes on toast instead.
Balbi
Hey, Dean Yager!
subversplat said:My old grandpa ate two eggs a day for breakfast and had a heart attack in his fifties
Ah, the transplant.
Two poached eggs on toast = adam and eve on a raft
Kidneys on toast = Po on boats
electroplated
off minehead
FridgeMagnet said:
my theory here - The trick is to spin the egg bag round until all the air is pushed out, dont worry about tying the cling film, just squeeze and twist it shut then when it hits the hot water, the egg will solidify in the twisty bit, sealing the bag air tight
I find this method much much more reliable than the traditional way, and being able to cook 2 or more in the same pan is very handy
Crispy
The following psytrance is baṉned: All
Clingfilm method was shit when I tried it. I just ended up with really egg-whitey clingfilm and a detached yolk. Took ages to scrape all the white off and it wasn't evenly cooked.
Having tried many many methods over the years, I have now firmly convluded that the boiling vinegary water vortex heat off wait a couple of minutes method is the best way forward.
Having tried many many methods over the years, I have now firmly convluded that the boiling vinegary water vortex heat off wait a couple of minutes method is the best way forward.
