The perfect scrambled eggs...

[DJ...]

They take time. Low and slow is the key, and the only way to achieve that is over a double-boiler. Sounds like effort but for a once in a while treat it's really delicious - you will be shocked by the creamy texture and just how different (in a good way) they are from traditional scrambled eggs in a pan.

4 eggs
Splash of milk
Salt (to season)
Splash of sherry vinegar (to season)

That's it. Mix all of the ingredients (except for the vinegar) in a metal bowl and then place that bowl over a pot of barely simmering water. Now stir with a spatula to ensure it doesn't catch whatsoever on the bottom. This goes against the grain of how you probably know to make scrambled eggs, but is the key. It will take about 20 minutes altogether and won't appear to be doing much at first, but what's really happening here is as you agitate the eggs, their protein bonds line up which help to create the awesome texture you'll taste later.

Don't give up now and stop. Carry on stirring.

They will start to thicken up like a custard and this is exactly what you're after. Continue to stir until the eggs coagulate as per my picture. Season with sherry vinegar (which helps to cut down on salt and is an awesome seasoning agent) and spread over toast.

Now devour. It so so incredibly creamy and delicious. You can add whatever seasonings or flavours you like just before the eggs are cooked. A few good additions are brown butter, chives, cheese, aromat (yes, it is awesome on eggs), chillis, curry powder (works really well), bacon (but I prefer mine separate), leftover prawns with fish sauce and garlic (an Asian favourite), Worcersershire sauce - the possibilities are endless. If you want to impress someone with breakfast in bed, this is the way to cook the eggs.

Here are the pics:

https://lh6.googleusercontent.com/-phNnXJi6VWo/UDtOFxunomI/AAAAAAAAAYY/ra3gIL_95N0/s800/20120827_115623.jpg
https://lh5.googleusercontent.com/-TYaFN08ZgNg/UDtLiICZpGI/AAAAAAAAAYA/CPiglZ0ldBI/s800/20120827_115533.jpg

[Shads]

Will try it! Sounds delicious! thanks

[nakedpeanut]

Very interesting! Will also give it a try.
I assume the end result is not dried out?

[mister]

Thank you!

Can't wait to give it a try with cream & butter instead of milk :D

[lcbxx]

While still at school we went to this camping trip to some game-farm and one of the teachers' wife made scrambled eggs with farm-supplied eggs. There were pieces of blood slightly & developed embryo's intermixed, which was passed off as "cheyenne seasoning". Needless to say, I have never had scrambled eggs again. Sunny-side-up for me, thanks.

PS: DJ's scrambled eggs do look yum though...

[DJ...]

Very interesting! Will also give it a try.
I assume the end result is not dried out?

Not in the slightest. They are cooked, but moist, which is very difficult to achieve in a pan...


Can't wait to give it a try with cream & butter instead of milk :D

Rather brown the butter and add it towards the end. The higher fat content won't help too much at first. And you can substitute the milk for cream but the end result is creamy enough. I know Heston Blumenthal adds cream and milk to his version but I don't think I could stomach 4 eggs with that much richness, although the vinegar will cut through a lot of that. I've never tried this method with cream though...


While still at school we went to this camping trip to some game-farm and one of the teachers' wife made scrambled eggs with farm-supplied eggs. There were pieces of blood slightly & developed embryo's intermixed, which was passed off as "cheyenne seasoning". Needless to say, I have never had scrambled eggs again. Sunny-side-up for me, thanks.

PS: DJ's scrambled eggs do look yum though...

You ate fertilised eggs. Another Asian delicacy but they eat them completely fertilised, and raw...:sick:

[Ol' Mean Bastid]

I'll try these out for the wife :D

[fish_man]

You ate fertilised eggs. Another Asian delicacy but they eat them completely fertilised, and raw...:sick:

No, no , no , just reading that puts me off eggs
:sick:

[blunomore]

They take time. Low and slow is the key ...

I told you this many aeons ago, but you were being a wise-ass and spouting nonsense about using a very high heat.

You're welcome for the free advice you got from me back then :)

[DJ...]

I told you this many aeons ago, but you were being a wise-ass and spouting nonsense about using a very high heat.

You're welcome for the free advice you got from me back then :)

Thank you Ms Condescension. Ms Congeniality's ugly sister...

[waynegohl]

Yummy!!!

I can eat a tray of eggs up on my own. I used to use milk with my egg when I scrambled them and in the lean months it was eggs and some water. What I do now is just use eggs with no milk or water and as the egg starts to get cooked I switch off the stove and beat them till they are scrambled. If I add anything then it's cheese and peppers or whatever can go in to make it edible.

[ponder]

Been making it like this for years except I've let go of the double-boiler and use a deep pot instead at VERY low heat. Some times I use cream instead of milk. I does take a long time though and you have to keep 'sweeping' with the spatula.

Group weekends away I get put on scrambled egg duty for breakfast. People don't realise how good scrambled eggs can be.

[blunomore]

Thank you Ms Condescension. Ms Congeniality's ugly sister...

Nasty to the end.

[mister]

Rather brown the butter and add it towards the end. The higher fat content won't help too much at first. And you can substitute the milk for cream but the end result is creamy enough. I know Heston Blumenthal adds cream and milk to his version but I don't think I could stomach 4 eggs with that much richness, although the vinegar will cut through a lot of that. I've never tried this method with cream though...


I often brown the butter a tiny bit before I throw in the eggs. Have not tried the sherry vinegar before but it's on my shopping list now!

you're making me hungry! *drool*

[ISP cash cow]

make my scrambled egg with strong mature cheddar over low heat with milk (I use quite a lot of milk). The eggs come out awesome and with all the milk it makes a type of hot juice which I love to death.

Nothing better for Sunday breakfast than scrambled egg on awesome fresh rolls.

[za1]

seriously?
for the perfect scrambled eggs, crack as many eggs as you want in a bowl, mix quickly with a fork, melt butter in a frying pan on the stove, medium heat, throw in the eggs, mix away with your fork so they get scrambled, take off heat when when done to your liking...wallla, the perfect scrambled eggs.

[samr1wp]

smoked salmon with scrambled eggs on rye bread

:love:

[AvatarS]

Looks like lumpy custard.
I've never been a scrambled egg fan, but I'll try this out and see if it changes my mind.

[DJ...]

Looks like lumpy custard.
I've never been a scrambled egg fan, but I'll try this out and see if it changes my mind.

It's a custard method but set harder. It really is delicious, and tastes far better than the traditional method. You have to just have patience with this though...

[DJ...]

seriously?
for the perfect scrambled eggs, crack as many eggs as you want in a bowl, mix quickly with a fork, melt butter in a frying pan on the stove, medium heat, throw in the eggs, mix away with your fork so they get scrambled, take off heat when when done to your liking...wallla, the perfect scrambled eggs.

That's scrambled eggs, but certainly not perfect. The problem is that the flavour changes at the temperature ranges in a pan and it emits far more sulphuric compounds that tarnish the end product, so you tend to use more seasonings than you need. The texture is also not nearly as creamy as this method - this method incorporates the fat in an emulsion, so they are in suspension, whereas the traditional method doesn't allow for this. It is well worth the effort as a starting point to introducing a little science into the kitchen...

[za1]

That's scrambled eggs, but certainly not perfect. The problem is that the flavour changes at the temperature ranges in a pan and it emits far more sulphuric compounds that tarnish the end product, so you tend to use more seasonings than you need. The texture is also not nearly as creamy as this method - this method incorporates the fat in an emulsion, so they are in suspension, whereas the traditional method doesn't allow for this. It is well worth the effort as a starting point to introducing a little science into the kitchen...

creamy scrambled eggs = :sick:

[DJ...]

creamy scrambled eggs = :sick:

So the pics I posted put you off?

[Skywalker42]

creamy scrambled eggs = :sick:

creamy scrambled eggs = :D

Thanks DJ...

Will try it out.

Any omelette recipies, methods. ?

[Keeper]

No butter on the toast? disgusting and hard to swallow!

[za1]

So the pics I posted put you off?

Those shouldn't be called scrambled eggs, more like creamy mush eggs :sick:

I had scrambled eggs yesterday so will take a picture next time I make them to show what the perfect scrambled eggs look like.

[Ol' Mean Bastid]

Those shouldn't be called scrambled eggs, more like creamy mush eggs :sick:

I had scrambled eggs yesterday so will take a picture next time I make them to show what the perfect scrambled eggs look like.

perfect by whose definition? yours? :p

[za1]

perfect by whose definition? yours? :p

yup, you welcome to come taste if you trying to fish an invite for breakfast

BTW I also make a mean fried egg and my best is poached, but this is the mushy creamed egg thread

[Ol' Mean Bastid]

yup, you welcome to come taste if you trying to fish an invite for breakfast

BTW I also make a mean fried egg and my best is poached, but this is the mushy creamed egg thread

oh I'm always on for a good breakfast, what else are you going to serve with it?

and I like my bacon crispy :D

[Keeper]

BTW I also make a mean fried egg

like this?

http://i.imgur.com/9Ff8K.jpg

[sand_man]

Seems like a lot of effort for blimming scrambled eggs. :o

[Ol' Mean Bastid]

like this?

/snip

what do you do with the rest of the onion? :confused:


:p

[Ol' Mean Bastid]

Seems like a lot of effort for blimming scrambled eggs. :o

good food always takes time...






...it's that little excuse that you find printed on the bottom of menu's in upmarket restaurants ;)

[Keeper]

what do you do with the rest of the onion? :confused:

Clean the braai.

[za1]

like this?



that is awesome, going to try it.
I suggest a new thread on how to make the perfect shape fried egg, so many people are not going to see that.

[COMPUTEK]

Replace that ring of onion with a ring from a green-pepper ..... MUCH nicer! ;)

PS: that toast without butter is just wrong.!!! :whistle:

[DJ...]

PS: that toast without butter is just wrong.!!! :whistle:

Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...

[cpu.]

Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...
I also changed to no butter. Not bad once you get used to it.

[Keeper]

Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...

yeah but with toast? dry toast is awful!

[ichigo]

Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...

I also eat my toast without butter :D

[Ekstasis]

@DJ, about the pot with water, could you elaborate on that pls? How much water and how hot is "barely simmering"? If I boil water in kettle and use that would the egg cook too fast?

[DJ...]

yeah but with toast? dry toast is awful!

It has egg on it. No need for butter...


@DJ, about the pot with water, could you elaborate on that pls? How much water and how hot is "barely simmering"? If I boil water in kettle and use that would the egg cook too fast?

The water should never touch the bottom of the vessel you're placing above it, and barely simmering means to be holding a very slow boil - you don't want a rapid boil...

[murraybiscuit]

Nice idea with the sherry vinegar. I like creamy eggs. Rubbery eggs leaking water can stay in the boarding school kitchen.

[Ekstasis]

The water should never touch the bottom of the vessel you're placing above it, and barely simmering means to be holding a very slow boil - you don't want a rapid boil...Thx, I've got it. Then the salt - would it not be better to add the salt afterwards? I find that when making scramble eggs the conventional way, adding salt while cooking tends to make the egg watery. Not the case with your method?

[DJ...]

Thx, I've got it. Then the salt - would it not be better to add the salt afterwards? I find that when making scramble eggs the conventional way, adding salt while cooking tends to make the egg watery. Not the case with your method?

Fallacy because people assume salt draws out moisture. It's not the salt making your eggs watery, and my way won't result in water eggs. That's why I posted pics...

[Ekstasis]

Fallacy because people assume salt draws out moisture. It's not the salt making your eggs watery, and my way won't result in water eggs. That's why I posted pics...Ok. BTW it does look very nice indeed. Regarding the watery eggs; it doesn't always come out watery, sometimes very nice and creamy (maybe not as creamy as in this method though). Could it be that I'm scrambling the egg with too much heat that it comes out watery?

I see some sweet basil and ground pepper on those eggs..nomnom

[DJ...]

Ok. BTW it does look very nice indeed. Regarding the watery eggs; it doesn't always come out watery, sometimes very nice and creamy (maybe not as creamy as in this method though). Could it be that I'm scrambling the egg with too much heat that it comes out watery?

I see some sweet basil and ground pepper on those eggs..nomnom

Yes, high heats will separate the emulsion you're trying to form. And no sweet basil or black pepper in my version...

[wily me]

They take time. Low and slow is the key, and the only way to achieve that is over a double-boiler. Sounds like effort but for a once in a while treat it's really delicious - you will be shocked by the creamy texture and just how different (in a good way) they are from traditional scrambled eggs in a pan.

4 eggs
Splash of milk
Salt (to season)
Splash of sherry vinegar (to season)

That's it. Mix all of the ingredients (except for the vinegar) in a metal bowl and then place that bowl over a pot of barely simmering water. Now stir with a spatula to ensure it doesn't catch whatsoever on the bottom. This goes against the grain of how you probably know to make scrambled eggs, but is the key. It will take about 20 minutes altogether and won't appear to be doing much at first, but what's really happening here is as you agitate the eggs, their protein bonds line up which help to create the awesome texture you'll taste later.

Don't give up now and stop. Carry on stirring.

They will start to thicken up like a custard and this is exactly what you're after. Continue to stir until the eggs coagulate as per my picture. Season with sherry vinegar (which helps to cut down on salt and is an awesome seasoning agent) and spread over toast.

Thanks will give this method a try. Seems like my favorite texture are guaranteed by this method.

[Ekstasis]

Yes, high heats will separate the emulsion you're trying to form. And no sweet basil or black pepper in my version...Was referring to the eggs I'm gonna make with your method. Maybe some peppadews and smoked spice of some sort

[DJ...]

Try them plain first, then start experimenting if you like. Understand the base flavour and texture...

[mikaME]

That looks delicious!! Have to try.

Does the bowl have to be metal btw?

[DJ...]

That looks delicious!! Have to try.

Does the bowl have to be metal btw?

Yes, for efficient heat conduction. I suppose you could use heat-resistant plastics but they're heat resistant because they are awful conductors of heat. You want the heat to be evenly conducted throughout the base of the bowl...

[blunomore]

Try them plain first, then start experimenting if you like. Understand the base flavour and texture...

Goan scrambled eggs are lovely if you like a bit of spice. Fry some onions and finely sliced chillies to begin with and then add the eggs and follow the normal procedure for scrambling. Yummy!

[Paperweight]

Interesting I will try this one day when I get a "grown up" kitchen

[Picard]

Interesting I will try this one day when I get a "grown up" kitchen

So you are still studying ... Learn this thing. Learn to do the real thing the wild way ... you'll have all the rewards.

[Aqua_lung]

Looks unappetising.. I prefer my scrambled eggs done on a high heat, beat eggs and continue to beat in the pan for 5 secs... done.

[Picard]

Looks unappetising.. I prefer my scrambled eggs done on a high heat, beat eggs and continue to beat in the pan for 5 secs... done.

DJ.. will disapprove ...

You don't want the Godfather on your case. He'll whack your ass.

Gastronomy and cuisine are serious business.

http://us.123rf.com/400wm/250/0/jabiru/jabiru0901/jabiru090100099/4211543-very-serious-chef-holding-two-cooking-knives-in-a-challenging-position.jpg

[Randhir]

I'm also not a funny of liquidy scrambled eggs. I prefer mine to be fluffy but more solid.

[ponder]

I'm also not a funny of liquidy scrambled eggs. I prefer mine to be fluffy but more solid.

You can use the same method as above to get them more solid, just keep going a bit longer.

[Ol' Mean Bastid]

I tried this out this morning, I didn't quite get it right for a couple of reasons:

I think my water was too hot so the bowl got hotter quicker than expected
I used a double boiler which does not have a curved bottom, but a flat stepped base

This resulted in some sticking.

However, the overall result was still pretty smooth with a nice creamy texture and was firm not runny.

The wife quite enjoyed them as well.

I'll definitely give it a second shot

[ChilliGirl]

Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...

I eat butter/marg if someone else made the toast and added it with whatever toping.... Reluctantly.

I do not appreciate the taste much. And the texture.... It is similar to, whaI would image, semi-congealed snot would feel like when stuck in the top of your mouth :sick:

[DJ...]

I tried this out this morning, I didn't quite get it right for a couple of reasons:

I think my water was too hot so the bowl got hotter quicker than expected

This will affect it. You want a low, slow heat rise so you need a simmer instead of a rapid boil. Also you need to ensure that the water does not touch the cooking vessel you're using...


I used a double boiler which does not have a curved bottom, but a flat stepped base

This will make life a little more difficult. How did you manage that though? Usually a curved bowl will be the best thing to use as a double boiler cooking vessel...


However, the overall result was still pretty smooth with a nice creamy texture and was firm not runny.

The wife quite enjoyed them as well.

I'll definitely give it a second shot

And it's not all that much extra effort, was it? Did you remember to season with the sherry vinegar? Amazing what a difference that makes. I can't stand runny scrambled eggs, but I love the creaminess, which is why this recipe works do damned well...

[DJ...]

I eat butter/marg if someone else made the toast and added it with whatever toping.... Reluctantly.

I do not appreciate the taste much. And the texture....

I love the taste of butter alone on freshly baked, soft bread. Even margarine on the odd occasion, but there are far more flavourful spreads one can use instead of butter. Mayo is tastier and healthier and allows you to flavour it up however you like. Mustard is good for you and has better flavour. Pate's usually contain butter but they've got far more flavour and for the most part are better for you than butter. Leftover sauces can be great to spread on your bread as well. That little bit of leftover mushroom sauce or cheese sauce will taste far better than butter, and does the same job if you can't handle dry sandwiches. Personally I don't mind them a little dry if I've added watery vegetables like tomato or cucumber. I say scrap the butter and experiment, as butter only serves to mask the flavours of whatever you're adding to your sandwich and adds very little to it in terms of flavour...

[Ockie]

like this?

http://i.imgur.com/9Ff8K.jpg

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

[Ockie]

I have always wondered how to get creamy scrambled eggs. However...the pics of that DJ posted...I think that is a bit too runny for me. Dont think I would be keen on that texture. I would then just let it go a bit longer to get it firmer I would assume?

[ponder]

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

Don't recall ever seeing onions that big in our local stores, unless it's just really small eggs :D

[fred1]

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

Do you flip it afterwards. My fried eggs always breaks when I turn it. :(

[Ockie]

Don't recall ever seeing onions that big in our local stores, unless it's just really small eggs :D

I think I have seen the loose ones that you pick yourself...not the ones that are prepacked and peeled. Those tend to be a lot smaller.

[thedutchman]

http://www.youtube.com/watch?v=JJ4oJtBz3wE

[Ockie]

Do you flip it afterwards. My fried eggs always breaks when I turn it. :(

Though I have never tried this onion ring method...my eggs very seldom break if I flip them. I must say though...I very seldom flip my fried eggs. I put a lid on them and then that way the steam and heat gets the yoke just right for me. Not too runny and not too hard and all the white is cooked also. I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.

[fred1]

Thanks for the tip. Will try the lid trick.

[Ockie]

http://sp.life123.com/bm.pix/scrambled-eggs1---eggs-on-plate.s600x600.jpg

That is the kind of texture I would like.

[ponder]

I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.

:D

But ja the white has to be solid else I feel ill.

[DJ...]

I have always wondered how to get creamy scrambled eggs. However...the pics of that DJ posted...I think that is a bit too runny for me. Dont think I would be keen on that texture. I would then just let it go a bit longer to get it firmer I would assume?

As per subsequent posts, I'm also not a fan of runny eggs. You're assuming they're runny because they don't look entirely scrambled. Trust me, the mixture has set properly and is not runny at all...

[DJ...]

http://sp.life123.com/bm.pix/scrambled-eggs1---eggs-on-plate.s600x600.jpg

That is the kind of texture I would like.

Argh, this a preconception that you need to get out of. This is a different method to cook them that scrambles them firm, but without letting them "scramble" to the texture you're talking about. This is what makes them creamy. It is similar to custard making, so the egg is set firm, but not scrambled up into protein-contracted blobs.

Okay, now it's time to go get a little more pissed. That's all for tonight, folks.

Go The Sharks...!

[DarkSpectre]

http://sp.life123.com/bm.pix/scrambled-eggs1---eggs-on-plate.s600x600.jpg

That is the kind of texture I would like.

Same here! That's how my typical scrambled eggs look when I cook it :D It tastes like a rainbow unicorn's ****.

[ChilliGirl]

Though I have never tried this onion ring method...my eggs very seldom break if I flip them. I must say though...I very seldom flip my fried eggs. I put a lid on them and then that way the steam and heat gets the yoke just right for me. Not too runny and not too hard and all the white is cooked also. I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.


Thanks for the tip. Will try the lid trick.

If you wait until the white has firmed and then flip it over it will be less likely to break when turning. Do not try move the egg before the white has set. Only turn tthe egg over IF you like well done fried egg....

[ChilliGirl]

I love the taste of butter alone on freshly baked, soft bread. Even margarine on the odd occasion, but there are far more flavourful spreads one can use instead of butter. Mayo is tastier and healthier and allows you to flavour it up however you like. Mustard is good for you and has better flavour. Pate's usually contain butter but they've got far more flavour and for the most part are better for you than butter. Leftover sauces can be great to spread on your bread as well. That little bit of leftover mushroom sauce or cheese sauce will taste far better than butter, and does the same job if you can't handle dry sandwiches. Personally I don't mind them a little dry if I've added watery vegetables like tomato or cucumber. I say scrap the butter and experiment, as butter only serves to mask the flavours of whatever you're adding to your sandwich and adds very little to it in terms of flavour...

On really fresh bread it is ok IF you scare the bread with the butter, otherwise not... There are all kinds of sauces in my house. Often I will even keep some sauce, from cooked food, to use with another meal.

Over the last few years I have learnt a lot about Italian food and how it is prepared. With many meals they eat various bread types. If you serve butter with bread, most of them would probaby try give you a decent /klap.

Another thing I do not enjoy is when you visit friend or they are by you, somewhere someone decides wors rolls would make a great lunch and then someone goes and ruins the rolls with marg :sick:

[Shake&Bake]

Tried this recipe yesterday - came out great - didn't have the sherry vinegar :o So substituted with some mixed herbs and pepper at the end.
Light and fluffy - lekker :D
Shot DJ...

[Ol' Mean Bastid]

now if he can just share some tips for a decent poached egg I'll be happy :D

[Shake&Bake]

now if he can just share some tips for a decent poached egg I'll be happy :D

True - I've always wanted to try - but for some reason never got round to it - or read up about how to do it properly anyway :o

[Ockie]

Another thing I do not enjoy is when you visit friend or they are by you, somewhere someone decides wors rolls would make a great lunch and then someone goes and ruins the rolls with marg :sick:

What is wrong with that? Lots or marg and loads of mayo is how I like my sausage in a bun thank you! :D

[Shake&Bake]

What is wrong with that? Lots or marg and loads of mayo is how I like my sausage in a bun thank you! :D

Just :D

But - yes - Marg on the rolls for sure - depends on the occasion though and how inebriated I am, wrt to taking time to butter it up myself or just rip them open and druk a wors in :erm:

[Randhir]

True - I've always wanted to try - but for some reason never got round to it - or read up about how to do it properly anyway :o

I'll try to find the page for you, but I've tried more than a few methods and this is the one that worked most consistently for me:

Heat a frying pan or other shallow pan on a stove top. While it's coming up to temperature, add in two tablespoons of white spirit vinegar (I use the one from PnP) and about a teaspoon of salt and cover the pan with a lid. Crack your eggs into a small cup (1 cup per egg) and have ready at the stove. When the water gets close to boiling temp, turn the heat down a bit and slide the eggs gently into the water and put the lid back on. After about a minute, take off the lid and you'll actually be able to tell when the egg is ready to your preferred consistency. Lift out with a ladle and shock in cold water or eat immediately.

Has never failed me. I've tried all that other stuff with deep pots and stirring the water to make the whites wrap around the yolk - and I'm sure they work for other more proficient people than I - but this method is dead simple and produces consistent results for me.

[Shake&Bake]

/takes notes

Thanks - will give it a go! :)

[Randhir]

Can't find the original, but this (http://howto.yellow.co.nz/food-drink/eat-healthy/how-to-poach-eggs/)seems very similar.

Here's a pic of one of my efforts: Avocado and chorizo on wholewheat toast, topped with a poached egg. The yolks done this way are creamy and delicious.

http://www.mybroadband.co.za/photos/data/500/medium/20120614_133233.jpg

[Shake&Bake]

I like Avo as much as the next guy - but for the life of me can't get myself to put that much on a slice of bread or anything else really :D

[Randhir]

I like Avo as much as the next guy - but for the life of me can't get myself to put that much on a slice of bread or anything else really :D

To each his own :) I usually mix the avo with some herbs and mustard before seasoning.

[ponder]

Avocado and chorizo on wholewheat toast, topped with a poached egg.

You sure? Looks like something from enterprize.

[COMPUTEK]

Can't find the original, but this (http://howto.yellow.co.nz/food-drink/eat-healthy/how-to-poach-eggs/)seems very similar.

Here's a pic of one of my efforts: Avocado and chorizo on wholewheat toast, topped with a poached egg. The yolks done this way are creamy and delicious.

http://www.mybroadband.co.za/photos/data/500/medium/20120614_133233.jpg

That does NOT look nice. :sick:

[Randhir]

You sure?

Yup. I don't buy Enterprize stuff. Tastes icky.

[Randhir]

That does NOT look nice. :sick:

That's OK, it tasted fantastic. In any case, the point here was the poached eggs.

[NomNom]

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

Agreed this is fantastic. Also I am not a fan of runny scrambled eggs, I prefer mine well done.

[DarkSpectre]

That does NOT look nice. :sick:

+1 :sick:

[DJ...]

now if he can just share some tips for a decent poached egg I'll be happy :D

There are quite a few tricks with poached eggs that I could share.

Firstly, the egg needs to be fresh. As eggs get older, the albumen breaks down and becomes watery. This will prevent the eggs from binding properly when poached. The other trick is to ditch the vinegar altogether - it wraps up the proteins so tight that it turns the egg rubbery. Now I know you have a probe thermometer so get the water to 80C, place the egg in a very large spoon, and carefully lower it into the water ( boiling water will always try to break the egg apart and there is absolutely no need for boiling water when poaching). Remove the spoon, obviously. Also put a ceramic plate on the bottom of the pan, inside the water, as this will prevent the egg from touching direct heat. Now cook for 4 to 6 minutes depending on how you like your egg.

The thing with the vinegar is it helps to bind the proteins, but using the above method there is no need for it. I find vinegar to overpower poached eggs. If you want vinegar, just add it afterwards. It also plays a role in whether you have hard or soft water, but that won't make a difference with the above method...

[DJ...]

That's OK, it tasted fantastic. In any case, the point here was the poached eggs.

Pretty sure what you've got there is not chourizo. It's the wrong colour and size. Poached eggs look good though...

[Picard]

I once saw that you must swirl the water into a fast whirlpool in the pot (my English is failing me ... how do I describe this?) ...

if you then drop the egg in the water it will keep together until the albumen has set. I've never tried it though.

[dominic]

remember Graham Kerr aka the Galloping Gourmet?

band called Negativland captured his recipe for the perfect scrambled eggs (http://www.youtube.com/watch?v=54Nc9jw18wE)

try it, you'll love it

[DJ...]

I once saw that you must swirl the water into a fast whirlpool in the pot (my English is failing me ... how do I describe this?) ...

if you then drop the egg in the water it will keep together until the albumen has set. I've never tried it though.

I used to use this method but have found there is absolutely no need for it. It requires boiling water for the swirl to wrap the albumen and trap the yolk, and if your eggs aren't fresh and your water a little on the soft side, you'll just land up with the pot of separated egg and cloudy water. The boiling water also tends to overcook the albumen...

[Ol' Mean Bastid]

@DJ thanks for the poached egg tip

I tried this and it worked quite well...

take some of this...

http://www.glad.co.za/images/prods/wrapsFoils/11.jpg

use it to line one of these

http://www.bedbathandbeyond.com/assets/product_images/230/7324213469199P.JPG

pour egg into wrap and twist closed, place wrapped egg in hot water until cooked to your liking, unwrap and serve

[DJ...]

I've seen that method used before. Looks pretty fail-proof if you can wrap the egg properly...

[Randhir]

Pretty sure what you've got there is not chourizo. It's the wrong colour and size. Poached eggs look good though...

It tasted a lot like the chourizo I had in Spain, so I was happy with it. The dude who sells it has a lot of awesome stuff, I buy fresh trout from him that comes from the Midlands in KZN, it's amazing.


@DJ thanks for the poached egg tip

I tried this and it worked quite well...

take some of this...

http://www.glad.co.za/images/prods/wrapsFoils/11.jpg

use it to line one of these

http://www.bedbathandbeyond.com/assets/product_images/230/7324213469199P.JPG

pour egg into wrap and twist closed, place wrapped egg in hot water until cooked to your liking, unwrap and serve

I tried that once, egg stuck to the plastic, but what I did taste wasn't bad.

[Shake&Bake]

Poached eggs with only salt in the water worked just fine for me!
Never had such a light and airy egg white - like biting into a cloud! :D

Thanks all! :D

Think the lack of oil/butter (in the taste) is also what got me!

[Shake&Bake]

On things Poached Eggs - just came across the PoachPod :D

http://www.yuppiechef.co.za/fusionbrands.htm?id=1492&name=Fusionbrands-PoachPod-Set-of-2

http://static.yuppiechef.com/docscache/static.yuppiechef.com/docsraw/1492/otherpicture320110401091813_600x450q80.jpg

http://static.yuppiechef.com/docscache/static.yuppiechef.com/docsraw/1492/otherpicture420080622165618_600x450q80.jpg

Tempted to get a set and try them out.

[M3mPh1z]

Great method, just tried it myself and was very pleased with the result

[samr1wp]

is the pod cooking in little water ...i have never had poached eggs