Why does it kick you when your down?
- Thread starter star fish
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positivity :)
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so sorry af got you starfish, i was really hoping this was going to be your month xxxx
I made the eggs and... well it was a bit of a disater.
I went through about 20 eggs for two of us
That's what we get for always complaining our chickens are producing too many lol
It didn't split or anything, but at first i think i had too much vinegar (1 desert spoon per 4 yolks) so i added a couple more yolks.
Plus it went a bit runny after all the butter, so i put the bowl over the poached eggs water and it ended up a little too thick but still smooth.
All in all it just tasted a bit like melted butter with some lemon in it and i don't really have butter.
I think i was expecting it to taste more like a white sauce with a hint of butter.
I ate it but i think it was too rich
Oh, and after 8 hard boiled poached eggs, i fried them instead
I think before i try them again i'm going to have to order some from a restaurant so i know what they are supposed to taste like
I went through about 20 eggs for two of us
That's what we get for always complaining our chickens are producing too many lol
It didn't split or anything, but at first i think i had too much vinegar (1 desert spoon per 4 yolks) so i added a couple more yolks.
Plus it went a bit runny after all the butter, so i put the bowl over the poached eggs water and it ended up a little too thick but still smooth.
All in all it just tasted a bit like melted butter with some lemon in it and i don't really have butter.
I think i was expecting it to taste more like a white sauce with a hint of butter.
I ate it but i think it was too rich
Oh, and after 8 hard boiled poached eggs, i fried them instead
I think before i try them again i'm going to have to order some from a restaurant so i know what they are supposed to taste like
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star fish
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Ha ha! You are so funny! It should taste a bit like a warm runny mayonnaise (did you remember the cayenne pepper? It's essential to the flavour).
Poached eggs are hard at first I know, but once you get the hang of them you'll never look back I promise!
Get a pan of boiling water, (really gentle rolling boil just at the edges), put in a swig of white wine vinegar (this helps the albumen bond around the yolk) (a swig is maybe a tablespoon, no more). Get your slotted spoon and swirl the water until it is spinning round, and then crack your egg right into the centre. Then it's approx 4 minutes, closer to 3 if you like it really runny, closer to 5 if you like it about to turn harder. Lift it out on the slotted spoon and if you are really a perfectionist you trim the edges of the egg white that have spun out a bit.
You probably know all this, but someone might find it helpful xxx
Poached eggs are hard at first I know, but once you get the hang of them you'll never look back I promise!
Get a pan of boiling water, (really gentle rolling boil just at the edges), put in a swig of white wine vinegar (this helps the albumen bond around the yolk) (a swig is maybe a tablespoon, no more). Get your slotted spoon and swirl the water until it is spinning round, and then crack your egg right into the centre. Then it's approx 4 minutes, closer to 3 if you like it really runny, closer to 5 if you like it about to turn harder. Lift it out on the slotted spoon and if you are really a perfectionist you trim the edges of the egg white that have spun out a bit.
You probably know all this, but someone might find it helpful xxx
TwinklinPixi3
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Aww star fish Sending some light your way
Had my AF start yesterday too... a crappy end to a crappy week - but hey ho, there's always next month
Sending some light your way Had my AF start yesterday too... a crappy end to a crappy week - but hey ho, there's always next month
