Why is life so cruel? (42)
Name_Taken_Two: Every time a try and make poached eggs, they never seem to turn out like those on the YouTube video
I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
The great poached egg conundrum! I bought a thing like a spoon that you dip into the boiling water and put the egg into the spoon, absolutely useless....the egg didn't cook and the steam from the water was running down the walls.I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
I went back to the original method of just putting it in the boiling water and it just broke up all over the place. A pity as a poached egg is nice food.
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snowlynx: The great poached egg conundrum! I bought a thing like a spoon that you dip into the boiling water and put the egg into the spoon, absolutely useless....the egg didn't cook and the steam from the water was running down the walls.
I went back to the original method of just putting it in the boiling water and it just broke up all over the place. A pity as a poached egg is nice food.
I love a poached egg, I used to have one of those wee pans with cups in it, they always turned out har or not cooked through.. Now I do everything, vinegar and make a little whirlpool in the centre of the pot, but no, and they are fresh eggs.. I went back to the original method of just putting it in the boiling water and it just broke up all over the place. A pity as a poached egg is nice food.
It's all about the esthetic look when it comes to serving my lady friends something I have produced.. I do prepare myself so I have no problems with that side of it..
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Ir's no yolk.....
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Name_Taken_Two: Every time a try and make poached eggs, they never seem to turn out like those on the YouTube video
I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
If it's a lady visitor I would imagine the last thing on both your minds will be poached eggs Dino.I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
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Tiger_Moth: If it's a lady visitor I would imagine the last thing on both your minds will be poached eggs Dino.
Ok, so you've read that bit but still want a poached egg so here goes.The main trick to use when poaching eggs is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. Crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.
I sometimes gently spoon the hot water over the yoke to help with the process.
We will be expecting images this weekend but only of the poached eggs.
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bodleing2: Ir's no yolk.....
You know what I'm sayin' Bod, all has to be perfect in the Love Shack.. Wouldn't want her crying fowl..------ This thread is Archived ------
Tiger_Moth: If it's a lady visitor I would imagine the last thing on both your minds will be poached eggs Dino.
The passion needs to be fuelled too, like the fire that burns from within..------ This thread is Archived ------
Tiger_Moth: Ok, so you've read that bit but still want a poached egg so here goes.
The main trick to use when poaching eggs is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. Crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.
I sometimes gently spoon the hot water over the yoke to help with the process.
We will be expecting images this weekend but only of the poached eggs.
I been doing it like that, and they always look a mess.. But I found this one on YouTube, so all is not lost..The main trick to use when poaching eggs is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. Crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.
I sometimes gently spoon the hot water over the yoke to help with the process.
We will be expecting images this weekend but only of the poached eggs.
PS I like the sound of "gently spoon"
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Name_Taken_Two: I been doing it like that, and they always look a mess.. But I found this one on YouTube, so all is not lost..
PS I like the sound of "gently spoon"
Thought you might. Have a good one and stay away from here.PS I like the sound of "gently spoon"
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Tiger_Moth: Thought you might. Have a good one and stay away from here.
You know this hallion too well.. ------ This thread is Archived ------
Name_Taken_Two: Every time a try and make poached eggs, they never seem to turn out like those on the YouTube video
I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
It took some time, but I now make the best ever omelette. Also, getting the batter/dough “just right” for Scottish shortbread took many trials, and I still miss the mark some of the time. The trick for the eggs is to have the pan piping hot (a drop of water bounces off..), turn heat down to medium, add eggs, cover. Count to thirty, take lid off, slide eggs onto plate. Wait a minute. Should be perfect. I’ve become very skilled at making Spanokopita. I do use prepared Phyllo, however.I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
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rohaan: It took some time, but I now make the best ever omelette. Also, getting the batter/dough “just right” for Scottish shortbread took many trials, and I still miss the mark some of the time. The trick for the eggs is to have the pan piping hot (a drop of water bounces off..), turn heat down to medium, add eggs, cover. Count to thirty, take lid off, slide eggs onto plate. Wait a minute. Should be perfect. I’ve become very skilled at making Spanokopita. I do use prepared Phyllo, however.
I ain't too bad at the omelettes, or fritattas, I do like the sound of that shortbread 
It's the look of the poached eggs, I think I will use the cling film technique, just for that added Je ne sais quoi
Here's one I made earlier..
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Dino, there is some egg n bacon at 1:30 haha
Charlie Sheen - Hot shots (The Food of Love) 2min7
Charlie Sheen - Hot shots (The Food of Love) 2min7
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Name_Taken_Two: Je ne sais quoi
Here's one I made earlier..
Can you freesbee that frittttattta over mate.... looks splendid!Here's one I made earlier..
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Grandsiozzie: Dino, there is some egg n bacon at 1:30 haha
Charlie Sheen - Hot shots (The Food of Love) 2min7
Excellent Ozzie, I'm hoping to pop a few olives too..Charlie Sheen - Hot shots (The Food of Love) 2min7
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Grandsiozzie: Can you freesbee that frittttattta over mate.... looks splendid!
I'll freeze a bit here for ya, a proper Spanish omelette..------ This thread is Archived ------
Amazing! I usually f it up with some misplaced too hot chilli 
Hey a dating tip:
even if she may be neutral to what goes on in giza (lol)
dunn mean she hates plo scarfs..them were proper trendy in the 80's
might come back
Hey a dating tip:
even if she may be neutral to what goes on in giza (lol)
dunn mean she hates plo scarfs..them were proper trendy in the 80's
might come back
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Grandsiozzie: Amazing! I usually f it up with some misplaced too hot chilli
Hey a dating tip:
even if she may be neutral to what goes on in giza (lol)
dunn mean she hates plo scarfs..them were proper trendy in the 80's
might come back
The keffiyeh will never go out of fashion bro, I got an assortment of colours, I like me a bit of coordination..Hey a dating tip:
even if she may be neutral to what goes on in giza (lol)
dunn mean she hates plo scarfs..them were proper trendy in the 80's
might come back
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Name_Taken_Two: Every time a try and make poached eggs, they never seem to turn out like those on the YouTube video
I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
you plan is to impress her with eggs???I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable
okay, it may work
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Created: Mar 2022
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Last Commented: Mar 2022
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I do exactly what the chef tells us to do, adding a little vinegar to the water also, the eggs are edible, but they just don't look as fancy.. I am planning on having a lady friend over to stay at the weekend and I do wish I could master just one thing.. So if you have any tips that would help I wound be most appreciable