The perfect scrambled eggs...

ChilliGirl said:
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:
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What is wrong with that? Lots or marg and loads of mayo is how I like my sausage in a bun thank you! :D
 
Ockie said:
What is wrong with that? Lots or marg and loads of mayo is how I like my sausage in a bun thank you! :D
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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:
 
Shake&Bake said:
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
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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.
 
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Can't find the original, but this 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.

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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
 
Shake&Bake said:
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
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To each his own :) I usually mix the avo with some herbs and mustard before seasoning.
 
Ol' Mean Bastid said:
now if he can just share some tips for a decent poached egg I'll be happy :D
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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...
 
Randhir said:
That's OK, it tasted fantastic. In any case, the point here was the poached eggs.
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Pretty sure what you've got there is not chourizo. It's the wrong colour and size. Poached eggs look good though...
 
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.
 
Picard said:
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.
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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...
 
@DJ thanks for the poached egg tip

I tried this and it worked quite well...

take some of this...

11.jpg


use it to line one of these

7324213469199P.JPG


pour egg into wrap and twist closed, place wrapped egg in hot water until cooked to your liking, unwrap and serve
 
I've seen that method used before. Looks pretty fail-proof if you can wrap the egg properly...
 
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