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By (user no longer on site)
over a year ago
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Large pan (like a wok) boil kettle, pour water in pan, when it bubbles, turn to low, and then crack egg into it..leave it. By the time the toast is done, egg is perfect |
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By (user no longer on site)
over a year ago
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I do them in a frying pan full of boiling water and a few drops of vinegar.
You can get the egg really close to the water before dropping it in.
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MrWho. |
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By (user no longer on site)
over a year ago
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On top of the above advice, crack the egg into a small ramakin first so easier to poor in very low to the water level.
As well as putting in salt and vingar you really need to be using fresh eggs which hold together better, older eggs don't hold together and just become whispy, at that point they are better off being fried or scrambled |
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By (user no longer on site)
over a year ago
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Just made eggs benedict with 90 second microwave almond bread, streaky bacon and poached eggs.
Unfortunately despite me buying the eggs yesterday they turned out to be not really that fresh so were a bit whispy despite salt and vinegar in the pan, still tasty with a runny yolk though.
I have tried a few times making hollandaise sauce but never quite worked out so I usually get the Maille jars |
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"Just made eggs benedict with 90 second microwave almond bread, streaky bacon and poached eggs.
Unfortunately despite me buying the eggs yesterday they turned out to be not really that fresh so were a bit whispy despite salt and vinegar in the pan, still tasty with a runny yolk though.
I have tried a few times making hollandaise sauce but never quite worked out so I usually get the Maille jars"
The secret to a good hollandaise is patience and a good risk action
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It took me years to perfect my method. Pour a couple of inches of water into the pan. Get the water boiling then turn it down so it’s not moving, just tiny bubbles on the bottom of the pan. Crack the egg into a cup, lower it into the water on its side, and really slowly slide the egg out.
When I tried swirling the water I used to just end up with poached yolks. I don’t put anything in the water either other than the egg. |
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"Just made eggs benedict with 90 second microwave almond bread, streaky bacon and poached eggs.
Unfortunately despite me buying the eggs yesterday they turned out to be not really that fresh so were a bit whispy despite salt and vinegar in the pan, still tasty with a runny yolk though.
I have tried a few times making hollandaise sauce but never quite worked out so I usually get the Maille jars
The secret to a good hollandaise is patience and a good risk action
"
Sorry that was neat to say wrist action  |
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So whilst we are discussing eggs.
Does anyone know how to boil eggs and prevent losing half the egg when taking off the shell?
I love a hard boiled egg but get frustrated with losing all the solid white as the shell won't come away easily.
Grrrrr |
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"So whilst we are discussing eggs.
Does anyone know how to boil eggs and prevent losing half the egg when taking off the shell?
I love a hard boiled egg but get frustrated with losing all the solid white as the shell won't come away easily.
Grrrrr "
Roll the egg on a hard surface to crack the shell all over. Then it easily peels away |
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By (user no longer on site)
over a year ago
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"So whilst we are discussing eggs.
Does anyone know how to boil eggs and prevent losing half the egg when taking off the shell?
I love a hard boiled egg but get frustrated with losing all the solid white as the shell won't come away easily.
Once boiled run them under cold water for a few minutes
Grrrrr "
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