Posted by
xtreme
20 yrs ago
Vinegar is necessary to coagulate the egg on hitting the water
boil some water
add salt
add vinegar
on the roling boil pour the whole egg that you cracked in a bowl, it goes into the vortex and the yolk is enveloped by the white simmer and remove.
for soft boiled eggs place in boiling water for 6-7 minuites, perfect.
Please support our advertisers:
WWcC
20 yrs ago
Easy-peasy poaching: small pan or frying pan - fill 2inches of water, bring to the boil, crach egg and put in water. once it starts to boil again, turn down. If you want eggs cooked on top, splash some water on top.
Boiled eggs. Put in water (hot 3mins or cold 5 mins). To test eggs: lift one out and if the water dries off it quickly it will be done. The quicker it dries the harder the egg is - you choose how you like it.
Please support our advertisers:
WWcC
20 yrs ago
I've done it many times - never been a problem. Just takes longer in cold water.
Pass on the joke!
Please support our advertisers:
zowee
20 yrs ago
One more thing: when poaching eggs sometimes the whites just 'spread out' and you end up with a yucky white foamy mess in the water (not a nice firm egg).
If this happens, check how fresh your eggs are - fresh eggs 'hold together' much better. (If you're buying US eggs, they could be more than a week old ...)
To check how fresh an egg is you can either put it (still in its shell) in a pan of water: if it lies flat on the bottom, it's fresh. If it tips up on one end, it's not so fresh. Or, crack the egg onto a plate: the white of a fresh egg will be jellyish and hug the yolk tightly. Less fresh eggs will have a looser, more watery white.
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail