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Eggs!
Dec 11, 2015 0:32:35 GMT
Post by Moose on Dec 11, 2015 0:32:35 GMT
Scotch eggs are not really a breakfast thing - not that I said that this was a breakfast thread but eggs are considered mainly a brekkie food here. Scotch eggs are more a picnic or a buffet food. Indeed you can get picnic eggs too, which are small circles of breaded sausage meat filled with egg mayonnaise and served either hot or cold. Very nice.
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Eggs!
Dec 13, 2015 0:07:20 GMT
Post by tangent on Dec 13, 2015 0:07:20 GMT
I'm quite surprised how many people prefer scrambled eggs to other sorts.
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Eggs!
Dec 14, 2015 18:07:13 GMT
Post by whollygoats on Dec 14, 2015 18:07:13 GMT
And omelettes are really scrambled eggs, too.
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Deleted
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Eggs!
Dec 15, 2015 16:57:23 GMT
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Post by Deleted on Dec 15, 2015 16:57:23 GMT
I don't think I have ever tried poached eggs.
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Eggs!
Dec 15, 2015 18:56:46 GMT
Post by whollygoats on Dec 15, 2015 18:56:46 GMT
So, you've never had Eggs Benedict? This is the only reason why I picked poached eggs. Of course, this also includes another use of eggs, Hollandaise sauce.
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Eggs!
Dec 16, 2015 14:19:04 GMT
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Post by Deleted on Dec 16, 2015 14:19:04 GMT
No, I don't think I've ever had them.
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Eggs!
Jan 11, 2016 11:17:27 GMT
Post by ceptimus on Jan 11, 2016 11:17:27 GMT
I poach eggs in one of those dedicated poaching pans where there are four little cups suspended over a frying-pan-shaped saucepan of boiling water - and there's a lid to keep the steam inside. You grease the cups with a small amount of melted butter and then crack the eggs in, trying not to break them. The cups have a non-stick coating, and with the butter too, the cooked eggs just slide out onto the serving plates with no effort. I must admit, I don't make them very often as it seems like unnecessary extra work compared to scrambling, frying or boiling the eggs.
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Eggs!
Jan 11, 2016 15:17:52 GMT
Post by tangent on Jan 11, 2016 15:17:52 GMT
We used to have a non-non-stick version of that poacher. It was terrible to clean.
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Eggs!
Jan 12, 2016 4:00:17 GMT
Post by whollygoats on Jan 12, 2016 4:00:17 GMT
I remember the 1960s version...before non-stick existed. It was something which clattered around the cabinet and was never used. Well, the pan was, but the frame and cups were not.
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Eggs!
Jan 13, 2016 19:12:16 GMT
Post by raspberrybullets on Jan 13, 2016 19:12:16 GMT
If I make eggs at home, I'm more likely to soft boil or fry. I only do poached eggs when I go out for breakfast. Poached eggs are a delight.
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Eggs!
Jan 19, 2016 0:52:41 GMT
Post by Moose on Jan 19, 2016 0:52:41 GMT
Tricky to do. Even with a poacher they always stick for me and microwave ones are a total no no. I've seen a technique for poaching eggs without a poacher just in boiling water which you swirl first but it didn't work. I did everything you were supposed to but still didn't.
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Eggs!
Jan 19, 2016 9:43:07 GMT
Post by tangent on Jan 19, 2016 9:43:07 GMT
I tried that too. The egg dissipates in the water and you end up with very watery egg soup.
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Eggs!
Jan 19, 2016 15:05:51 GMT
Post by whollygoats on Jan 19, 2016 15:05:51 GMT
It sounds like your water was not hot enough. It cannot be a rolling boil, for obvious reasons, but if you have tiny bubbles rising from the bottom of the pan, I've found it to be good to go. Enough heat cooks the whites relatively fast and keeps them from dissipating. Of course, too much heat, for too long, leads to hard yolks and you don't want that.
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Eggs!
Jan 19, 2016 18:28:53 GMT
Post by Alvamiga on Jan 19, 2016 18:28:53 GMT
I think you might also be able to lower it in using a ladle.
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Eggs!
Jan 20, 2016 1:25:15 GMT
via mobile
Post by tangent on Jan 20, 2016 1:25:15 GMT
I tried a number of things but nothing worked so I gave up. The prize was not worth the effort.
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Eggs!
Jan 20, 2016 11:08:58 GMT
Post by ceptimus on Jan 20, 2016 11:08:58 GMT
It's supposed to help if you add a small dash of vinegar to the (very gently) boiling water before putting in the egg. Stir the water to make a very slow whirlpool and then add the egg slowly and gently into the centre of the whirlpool. But I agree with tangent - poached eggs (made with or without a poacher) are not worth the effort: with a poacher you have all the extra washing up; without a poacher, even when the egg stays in one piece you still have to somehow drain the water away from the egg - you have to fish it out with a tea strainer or similar and then put it to dry on strong kitchen paper - or it makes your toast soggy.
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Eggs!
Jan 20, 2016 11:34:03 GMT
Post by ceptimus on Jan 20, 2016 11:34:03 GMT
I used to occasionally have a pickled egg at the pub. The way we used to eat them there was to drop the pickled egg into a bag of plain salted crisps, give the bag a good shake and then eat the egg and crisps together. Some people used to add a pickled onion (the pub also sold those - large ones - about the size of a small egg) at the same time, but I tried that a couple of times and didn't like it.
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Eggs!
Jan 20, 2016 11:44:47 GMT
Post by ceptimus on Jan 20, 2016 11:44:47 GMT
Oh, and I'm reminded of those Gala Pork Pies that are usually served at buffets, but you can now buy individual slices at Tesco. The strange thing is that you get a piece of yolk in every slice, so they must somehow cook a long sausage-shaped "boiled egg", made up of several eggs. I suppose they must separate the yolks from the whites, cook the yolks till they're hard in some kind of forming tube, then add the whites around the outside and cook again - and then they still have to somehow get the completed 'sausage-egg' inside the pork pie for final baking. Tesco are selling lots of them so they must have automated the entire process.
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Eggs!
Jan 20, 2016 19:38:16 GMT
Post by Moose on Jan 20, 2016 19:38:16 GMT
At our local Tesco you often get bits which have just white or even no egg at all. They tend to sell those bits cheaper.
I used to like pork and egg roll as a kid
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