I add a dash of cider or white wine vinegar to a pan of water @MrsA2, season with a pinch of Maldon sea salt and bring to a gentle simmer. Crack each egg into a cup, make a whirlpool with a fork and drop in my egg.How do you poach yours?
I've never managed to get swirling water to work, especially with multiple eggs..I add a dash of cider or white wine vinegar to a pan of water @MrsA2, season with a pinch of Maldon sea salt and bring to a gentle simmer. Crack each egg into a cup, make a whirlpool with a fork and drop in my egg.
A really soft poached egg takes around 2 minutes, while a firm one needs up to 4 minutes, especially if you're using it straight from the fridge.
When your egg is ready, remove it with a slotted spoon and place it on a warm plate to dry off. This produces a perfect round shape with a pretty seam down the middle.
I like to sprinkle my poached eggs with chopped, flat-leaf parsley, top with a pat of butter and season both eggs and avocado with a good grinding of black pepper.
For best results, use absolutely fresh eggs.
Me neither. But I do always put acv in the water. I'll try the microwave way next time.I've never managed to get swirling water to work, especially with multiple eggs..
One way is to half fill a mug with cold water, then drop raw egg in and microwave 2 minutes. But sometimes it doesn't work so well, maybe it's the temperature or the age of the egg? I feel some experimentation coming on.
Add the cauliflower, broccoli and spinach to the beef curry?Prepping veg for the freezer today: cauliflower, broccoli and spinach (I'll mix that with some feta before I freeze it). There's some of the beef curry to put in the freezer as well. I'll have to doctor it with something when I get it out again - it's already rather too spicy.
The beef curry already has broccoli in it. No, I think some more coconut milk and maybe some more lime juice to cool the spices down. I've already mixed the spinach with feta and am going to freeze that for another meal. Might add some cranberries to that.Add the cauliflower, broccoli and spinach to the beef curry?
When I first started poaching eggs (early 1970s) @MrsA2 and @RosemaryJackson, microwave ovens were not widely available.I've never managed to get swirling water to work, especially with multiple eggs.
One way is to half fill a mug with cold water, then drop raw egg in and microwave 2 minutes. But sometimes it doesn't work so well, maybe it's the temperature or the age of the egg? I feel some experimentation coming on.
This is why I can no longer poach eggs. Since we had to give up our hens, we haven't been able to get really fresh eggs. The best I can do is Coddle them, which does result in quite firm whites. Usually too much bother for a poor result.When I first started poaching eggs (early 1970s) @MrsA2 and @RosemaryJackson, microwave ovens were not widely available.
For best results in a saucepan, the cardinal rule is use fresh eggs. The whites of older eggs will tend to turn ragged at the edges. The older the egg, the more ragged they'll be!
Tip: You don't need boiling water. A gentle simmer is all that's required.
Happy birthday to your grand daughter. My eldest grand daughter is in her 30's now, makes me feel old as well - even though I am not truly her grandmother (she's DIL's daughter from her first marriage). Alistair, though, is old enough to be her father, so I am old enough to truly be her grandmother. She calls me Gran anyway.Thanks, @LivingLightly, will try both ways. Out for lunch today. It's my granddaughter's 27th birthday, makes me feel really ancient! We are going to the same hotel where the 80th birthday party for her other Grandma, was. If it is your birthday, your meal is free.
From the sounds of things, you faced a severe test of willpower at the pub @MrsA2 and came through! Well done you!B: full fat greek yoghurt with seeds and raspberries
3pm lunch. Pub roast, left all the potatoes and parsnip and half the Yorkshire. Watched the others all eat puddings. A small white wine.
7pm some hm veg soup and a mini icecream as throat is still sore
That had crossed my mind @MrsA2. Surrounded by family members who took sugar in tea and coffee, I finally gave the habit up for good during a spate of Tate & Lyle industrial action plus a heavy cold which lasted almost 3 weeks.Funnily enough I'm no longer tempted by most of it, and this pesky cold seems to have killed my taste buds so no will power needed, this time!