eggs

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sam from worthing

eggs

how do you like yours?

i like eggs in many forms.

but...

NUmber one is a dippy egg and soliders.

scrambled on wholemeal toast.

quiche.

and tortilla.

I would love to be able to make a good poached egg on toast - but this is one thing i fail on - even following the delia method (which i also find a bit long winded on a sunday morning).

But i get my eggs free range - and in variety box, with feathers still attached (ick according to hubby - but what he doesn't see won't hurt him) which does make frying and boiling eggs somewhat a task in itself.....

is there a fool proof egg cooking method? is weighing your egg important? i know fresh is best - but some weeks i don't use a single egg - then other weeks, i can go throug 12. but i always have at least 4 available at any time.

so how do you like yours? and hints and tips highly loved. xx

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Honey

Eggs

Poached have and always will be my favourite eggs with lots of pepper on them. A close second is scrambled with smoked salmon or trout.

;o) I can't really give you any tips Sam because it's the only thing that my husband cooks and so I don't interfere. All I can tell you is that he does them in my shallow Aga pan with a lid. He brings the water to the boil (lid on) and lift the pan off the heat, breaks the eggs carefully into the water and then puts the pan back on the heat (on the edge of the simmering plate (so not a high heat) and cooks them until they're done. Sorry, I don't know how long that is. I've seen him lift them out with a large spoon (with holes in) and shake it and if it seems the right consistency it goes on the toast (has to be white for poached eggs but wholemeal for scrambled) if not ready, he lowers it gently back into the water for a moment longer. But don't tell him I know this.... I tell him his are the best and every so often I allow him to do them! Oh and I think that for poached they need to be a few days old, if they're too fresh the whites are too runny... and if they're too old, they're too runny too, but don't quote me on that.

H x

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Tompeters

poached eggs

Sam, you want spanking fresh eggs for poachies. My method (Mum's) is to bring a pan of salted water to a slow boil, crack each egg into a cup or glass (one per cup) first, fork a circular vortex in the pan, and then drop the eggs in one by one...I can do four, but start with one and build up to it.

Use a slotted spoon to test the eggs (raise them out and peer at them!) and drain well on kitchen paper before plating or placing on toast.

I leave the gas on until a simmer just starts again then turn the gas off for the rest of the time. Delia has a slightly different method but I do mine on autopilot - method ain't broke so don't fix it.

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sam from worthing

poached eggs

I shall give your method ago Tom, as its more relevant to me (gas hob). do you have an approximate time?

does size of pan have any bearing on the matter? do the eggs need lots of room to move around?

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Tompeters

poached eggs

I use a medium milk saucepan, half full of salted water. I don't use vinegar - many do - and I don't add any oil (not a dietary thing, just doesn't seem to need it). Once the gas is off, they take a surprisingly long time to set. I move them gently with a slotted spoon watching the white and yolk to see how cooking is progressing, while getting toast and other stuff ready for the meal.

By putting each egg cracked into a cup, you can put them into the water simultaneously, more or less, as you haven't got to break the shell and discard it each time.

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Dottie May

Eggs

My favourite is Scrambled. Way back 20 February 2013 "pianocolours" posted how to successfully poach eggs. There were 17 responses which you may find useful to look through.

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Tompeters

Eggs

Hi DM, how would I find that thread, please?

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Dottie May

Eggs

Tompeters, go to "Can Anyone Help" and scroll back to page 16, 28 Feb 2013 "Poached Eggs".

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Noreen, Board Moderator

Egg thread

Is here....


http://tinyurl.com/nnl8zel

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violet eyes

eggs and searching

I like mine with fried bacon.

I thought at one time we were going to be able to search the discussion forums again, as we once did.
Did you not say that a couple of years ago Noreen?
It would be so handy when trying to find a certain topic which has long gone like poaching eggs for example.
And especially at Christmas time when so many people come on here to ask the same questions year after year. If they could search they would find the answer they were looking for.

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Noreen, Board Moderator

Searching

Violet - here is a copy of a reply I posted up yesterday on the subject of our search facility....


We are more than aware that our search facility falls short on Delia Online, we all use it too. The problem is, to have it improved is incredibly costly - and I mean incredibly costly!

However, we had decided at the beginning of 2013 that we would see if we could get the search fixed and this is something we now hope to have completed this year.

Hope you don't all mind struggling a while longer!

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violet eyes

searching

Yes Noreen I did read that reply yesterday. I know what it's like if searching for something, I've done it myself. It's not easy to find what you are looking for as others have said.
I was talking about seaching past discussions. I hope in the future this will happen :o)

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Noreen, Board Moderator

Searching

Yes it will be all of the search facility on the site.

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The Cat's Mother

Poaching eggs

I am glad I am not the only person on the planet who has difficulty poaching an egg. I have tried every method available (including those plastic things from Lakeland, and also the poachettes from them as well). The whirling water method with vinegar in is awful (you can taste it). The only way I can get a good result is in what I call a "proper old fashioned egg poacher" - made for the task. ie. a pan with four indentations and four shallow cup-like things. I would like to purchase a new one, but cannot find one for my induction hob(well here in France I can't). I have read the previous thread from Feb.2013, but am still none the wiser!!!

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Tompeters

Poachers

Hi TCM, I like those kind of eggs, too, having been given them as 'poached eggs' from early childhood. To my mind they are a completely different food - just as scrambled eggs differ from an omelette.

If you can't find an induction poacher then I can see three easy ways round it that'll take up less space in the kitchen in any case.

1. You can buy silicone boats that float in a saucepan of water - don't forget to buy the lifter as they are wobbly otherwise. We bought some but we prefer 'proper' poachies that are, for me, less hassle. Easier to wash up than a conventional poacher, tho'

2. Invest in some stainless egg/waffle rings....take a frying pan with lid, put the rings in the dry pan, a small dot of butter inside each ring, break eggs in rings and fill pan with boiling water from the kettle till half-way up, cover and cook like you do with a poacher.

3. Microwave. I bought a microwave poacher (plastic) when we bought the new mic. I have used it once. nuff said?

 
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