How do you poach yours?

[trigger the blue]

Don't remember trig. But probably 'stuff' as she doesnt curse very often....(we have kids FFS!!!!)

All I know is the vinegar in the water is not only for the pH balance....it adds a nice flavor to the egg that is enhanced with a bit of salt&pepper or hot sauce.

Ha,Ha nice 1 Dylan, just my misses looks at me as if ive got 2 heads when im laughing to myself when im on here! It must be the same all over the world mate!

 

[heatmeiser]

Thanks everyone esp Dylan

Found that a quick pre cook 20sec in the shell v useful.

Nordeke that sounds overdone. Yolk must be runny!

Sotnas???

The most important thing in poaching eggs is the freshness. Older eggs will just break up and be awful.

That little trick of popping the egg in the boiling water before you crack it into a bowl works well, keeps it's shape nicely.

Slight whirlpool and a dash of white wine vinegar, NO SALT. Gently plop the eggs into the water and leave for a minute or two.

FRESH FRESH FRESH.

 

[Dylan]

We just poached 8 eggs for lunch. God I have forgotten just how good they can be.

YUM!

 

[Tom Mc EFC]

I usually leave the kitchen work to the ladies.

 

[ijjysmith]

Poached?!?! Poached?!


Scrambled is the only way you baffoons!

 

[chicoazul]

Poached?!?! Poached?!


Scrambled is the only way you baffoons!

Hello there Mr Wrong.

 

[Sid James]

Poached?!?! Poached?!


Scrambled is the only way you baffoons!

What. No. surely not ... Scrambled whilst tasty is not a patch on poached

 

[Tom Mc EFC]

Scrambled, boiled, poached, fried, hell even raw! Eggs are the bee's knees!