The perfect scrambled eggs...

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

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.

Ol' Mean Bastid said:
@DJ thanks for the poached egg tip

I tried this and it worked quite well...

take some of this...

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use it to line one of these

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

I tried that once, egg stuck to the plastic, but what I did taste wasn't bad.
 
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!
 
Great method, just tried it myself and was very pleased with the result
 
Shake&Bake said:
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

otherpicture320110401091813_600x450q80.jpg


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Tempted to get a set and try them out.
Click to expand...

Browsing the web and got to thinking of these again.

They're now going for R120 for 2.
Decided to check out if DX.com had anything like them - cos the Chinese generally do right - and lo and behold.
Got 2 for $4.60, roughly R49.06, to be shipped from China for gratis.

http://www.dx.com/p/silicone-egg-poach-pod-poacher-green-206908#.U120cFW9b3Q

Who knows - the plastic may kill me, but its worth the risk :)
 
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I still make use of DJ's recipe for scrambled eggs quite often.
Blows people's minds when they taste an egg without any oil added to it and also how light and fluffy they are.
Cloud in your mouth kinda stuff.

Cloud in your mouth - there's some kinda porn reference in there somewhere...
 
I have the poach pods and they work like a charm.

In terms of cooking eggs, Modernist Cuisine says that the perfect texture is achieved with 3 yolk and 2 whites. I.t. ditch the 3rd white. All about the yolk/white ratio. They also say that eggs need fat to cook properly. So they suggest adding frozen grated butter to the mix so that it melts while you cook. I need to try that sometime
 
Yes these eggs are indeed awesome.
I used to make awesome scrambled eggs before but the slow method works and tastes even better.

[video=youtube;HKWsOLR4wOE]https://www.youtube.com/watch?v=HKWsOLR4wOE[/video]
 
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