RH33 Posted April 22, 2016 Share Posted April 22, 2016 Piss off to the scrambled eggs thread then you absolute cow! I like scrambled eggs. Link to comment Share on other sites More sharing options...
booj1893 Posted April 22, 2016 Share Posted April 22, 2016 Definitely agree with the cling film method Poached eggs of kings Link to comment Share on other sites More sharing options...
milton75 Posted April 22, 2016 Share Posted April 22, 2016 One of these or you're doing it wrong. Quite why you'd deny yourself a perfectly poached egg for wattery, rubbery 'ruggedness' is beastly stupidity. Aye, my idea of "perfect" is definitely something totally uniform and unnatural in shape. Maybe serve those abominations on pre-bought melba toasts and douse liberally in nandos sauce. Link to comment Share on other sites More sharing options...
Venti Posted April 22, 2016 Share Posted April 22, 2016 One of these or you're doing it wrong. Quite why you'd deny yourself a perfectly poached egg for wattery, rubbery 'ruggedness' is beastly stupidity. That looks like you've smashed Mickey Mouse twice with a frying pan... Link to comment Share on other sites More sharing options...
The_Kincardine Posted April 22, 2016 Share Posted April 22, 2016 Albeit, its origins lie in India where it is appreciated. Much appreciated in South Bucks, too. Kedgeree and a glass of fizz is the brunch of kings. Link to comment Share on other sites More sharing options...
Bert Raccoon Posted April 23, 2016 Share Posted April 23, 2016 Piss off to the scrambled eggs thread then you absolute cow! I see your Mrs has let you open that second bottle of wine tonight. Link to comment Share on other sites More sharing options...
Deeboy Posted April 23, 2016 Share Posted April 23, 2016 No surprise 14mile is an advocate (advocaat) of the BEAST microwave method. The Scottish plain bread only further emphasis this point. A bread for people will little to no morals and a child chained to the innards of their homes foundations. Link to comment Share on other sites More sharing options...
Deeboy Posted April 23, 2016 Share Posted April 23, 2016 Oh, 'your mum' jokes. This was a very serious public help topic. We helped separate functioning, normal human beings from deranged, potential child molesterers. Then you come along and used 'your mum' jokes. Did one of those wee boys in Burger King teach you that? Link to comment Share on other sites More sharing options...
The_Kincardine Posted April 23, 2016 Share Posted April 23, 2016 Scottish plain bread toasted >>> anything else Butter >>> anything else Indeed. A toasted and buttered heel of a plain loaf pisses all over any other bready and buttery pretenders. Link to comment Share on other sites More sharing options...
Deeboy Posted April 23, 2016 Share Posted April 23, 2016 I'd rather you spoke about my mother than followed adolescent children around taking photos of them tbqph. Link to comment Share on other sites More sharing options...
mrcat1990 Posted April 23, 2016 Share Posted April 23, 2016 One of these or you're doing it wrong. Quite why you'd deny yourself a perfectly poached egg for wattery, rubbery 'ruggedness' is beastly stupidity. Used one of these before and they're not unpleasant, but they sure as f**k aren't poached eggs. Link to comment Share on other sites More sharing options...
young_bairn Posted April 23, 2016 Share Posted April 23, 2016 It's been said but fresh eggs are the key. Link to comment Share on other sites More sharing options...
throbber Posted April 23, 2016 Share Posted April 23, 2016 I like scrambled eggs. I am sorry Rowan, not sure what came over me. Link to comment Share on other sites More sharing options...
MattBairn Posted April 23, 2016 Share Posted April 23, 2016 Poached eggs are my favourite breakfast. Had then nearly every day for about 3 years. Fresh eggs (not kept in fridge) Pan of water (with a little vinegar) just before the boil (simmering). Put the eggs in and cook for 3 minutes. Easy. The secret is fresh eggs. You don't need to swirl the water (or add vinegar but I do as I like the taste). I like mine on Brown toast (with real butter) and with tobasco sauce. Link to comment Share on other sites More sharing options...
Jacksgranda Posted April 23, 2016 Share Posted April 23, 2016 Indeed. A toasted and buttered heel of a plain loaf pisses all over any other bready and buttery pretenders. You'll have the "outsiders" gang on your case shortly... Link to comment Share on other sites More sharing options...
FlyerTon Posted April 23, 2016 Share Posted April 23, 2016 One of these or you're doing it wrong. Quite why you'd deny yourself a perfectly poached egg for wattery, rubbery 'ruggedness' is beastly stupidity. You can get a 2 egg poacher. Fill the pan halfway with boiling water, simmer for about 4 mins. Nice wee stainless steel poacher: https://www.amazon.co.uk/Judge-Vista-Egg-Poacher-Hole/dp/B002QRI2E6/ref=sr_1_13?ie=UTF8&qid=1461402535&sr=8-13&keywords=2+Egg+poacher Link to comment Share on other sites More sharing options...
throbber Posted April 23, 2016 Share Posted April 23, 2016 Yes - I was on a downer yesterday though. Link to comment Share on other sites More sharing options...
MattBairn Posted April 23, 2016 Share Posted April 23, 2016 One of these or you're doing it wrong. Quite why you'd deny yourself a perfectly poached egg for wattery, rubbery 'ruggedness' is beastly stupidity. I've tried them and I don't like them. They make the white much more 'rubbery' or 'tough'. If you like your poached eggs like that then they're probably brilliant but they're not for me at all. Plus the added cleaning can be a pain. The white can be a nightmare to clean out of the little pots. Each to their own though. Link to comment Share on other sites More sharing options...
Black and White Tragic Posted April 23, 2016 Share Posted April 23, 2016 I've tried them and I don't like them. They make the white much more 'rubbery' or 'tough'. If you like your poached eggs like that then they're probably brilliant but they're not for me at all. Plus the added cleaning can be a pain. The white can be a nightmare to clean out of the little pots. Each to their own though. No issue with cleaning; a little olive oil (extra virgin of course, no slutty substitute) or butter melted in the receptacle before dropping in raw egg allows easy removal, no waste and cleaning a cinche. Link to comment Share on other sites More sharing options...
FlyerTon Posted April 23, 2016 Share Posted April 23, 2016 I've tried them and I don't like them. They make the white much more 'rubbery' or 'tough'. If you like your poached eggs like that then they're probably brilliant but they're not for me at all. Plus the added cleaning can be a pain. The white can be a nightmare to clean out of the little pots. Each to their own though. How are you cooking them? With the two egg poacher I pour a kettle of boiling water to a half pan full, bring to the boil then put the tray with the eggs on and the lid, simmer gently for about 4 mins. Don't get the texture you mention. Regarding the egg trays, if the egg cups are not non stick, a tiny drop of cooking oil with a kitchen towel helps. Link to comment Share on other sites More sharing options...
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