Chit Chat
There is currently 1 person viewing this thread.
30 Mar 18
11:10
Joined:
Date Joined:
09 Jul 09
Try this guys...
Take a suitable glass (needs to be a stubby and wide one)....
Put in approx 25mm cold water....
Break and pour in the egg....
Cover with your serving plate to warm it...
Put into the microwave, and heat for one minute for a small egg, and an extra ten second for medium,
and twenty seconds for a large one.
You may need to tweak it, dependant on the power of your microwave, but they come out perfect every time.....
Take a suitable glass (needs to be a stubby and wide one)....
Put in approx 25mm cold water....
Break and pour in the egg....
Cover with your serving plate to warm it...
Put into the microwave, and heat for one minute for a small egg, and an extra ten second for medium,
and twenty seconds for a large one.
You may need to tweak it, dependant on the power of your microwave, but they come out perfect every time.....
sort by:
Show
per page
Replies: 14
|
By:
BE CAREFUL. CHOCOLATE GOES EVERYWHERE.
|
|
By:
Well L.V.F. I am rather partial to a couple of poached eggs for breakfast and even though I say so myself I have got it down to a fine art using the traditional pan method.1 teaspoon sea salt and 2 teaspoons white vinegar (although malt vinegar works equally as well) and bring to a simmer over medium heat. Meanwhile, crack 2 very fresh cold large eggs into a ramekin. Use a spoon to quickly stir the water in one direction until it's all smoothly spinning around. Then add the eggs gently and depending on how you like them cooked, I like mine runny, leave to simmer for no more than 3 1/2 minutes. Serve on salted buttered granary toast and a few good twists of ground black pepper and jobsagoodun.
I will give your method a try though to see how they compare. |
|
By:
Slippy, that is my normal procedure precisely and, as you say, it only works with very fresh eggs.
I get mine from a smallholding and, whilst she has them boxed up to sell, she always goes to the barn for mine and some are still warm. Keep old eggs for boiling and scrambling....  |
|
By:
Where do you buy fresh eggs????
The dates are so ambiguous it is impossible to tell |
|
By:
You shouldn't really put salt in cooking eggs, it toughens them.
Feel free to use what seasoning you like, after they are done. |
|
By:
I don't find that it does Poppydog and 1 teaspoon in a pan of water is really nothing. That aside I do like salty food in general, I use too much really if truth be told.
|
|
By:
Try using MSG rather than salt.
It's widely used in Chinese cooking, and explains why a simple Foo Yung dish tastes seriously better than a home made omelette. Try it.... https://www.amazon.co.uk/Ajinomoto-TRTA11A-Monosodium-Glutamate-500mg/dp/B004SGTS1E/ref=sr_1_1_a_it?ie=UTF8&qid=1522419136&sr=8-1&keywords=monosodium+glutamate+msg |
|
By:
Aspro, you can't buy guaranteed fresh eggs from a retail outlet.
Millions of eggs are imported from Eastern Europe, and packaged here, so no telling how old they are, in truth! |
|
By:
Do you suggest a farm? I've been told they are also hit and miss. I love an egg and on topic I also recently purchased a good poacher (although I will test out your idea too) so any tips on purchasing fresh eggs would be appreciated.
|
|
By:
What I should have qualified, is that whilst you need very fresh eggs for the traditional method,
it doesn't matter with my microwave method! They come out of the glass in a perfect shape, and you need to tip them onto a slotted spoon, and then put kitchen towel under the spoon to dry them. |
|
By:
Has to be anywhere, where you know they have their hens.
Plenty in country areas, and the even better bonus is that they are cheaper! |
|
By:
I will add I'm just learning to cook; I've been lazy down the years but with time on my hands I've decided to learn some new skills. I've slaughtered Amazon for tools of the trade and I'm just about ready to go, starting with the humble egg... as per Delia Smith's 'How To Cook' (Book One).
Many farms in the local vicinity so will do some homework (thanks) |
|
By:
Nothing spoils quicker than an egg, creamy scrambled one minute, rubbery shrapnel a few seconds later if you ignore em to butter your toast. Great for cooking practice.
|