Try it before you knock it.. Taste is the same.. just enough water to cover the base of the pan by a couple of mm
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Tip of the day
- Thread starter derek kelly
- Start date
Could never poach eggs properly, always ended up looking like a wank in the bath, got meself a couple of silicon poach pods they float in the water in the saucepan and the top gets steamed, perfect.
It AINT poaching them!!! Honestly.. tastes and looks the same as if they were fried..
I got it from a chef at a swanky hotel and Woman has been using the method ever since
Wasn’t a chef in the RN, I’d turned fifty when I took my cheffing qualifications.Don’t knock him mate, chefs course is the hardest one to do in the RN.
No ones ever passed it.
Plenty of water & some vinegar in a deep saucepan, get it really boiling then use a hand blender to create a whirlpool then drop the eggs in the middle.
Better tip
Buy a poacher & do it properly is my tip of the day
And they turn into a wet scummy pile of shite
Buy a poacher & do it properly is my tip of the day
You are obviously doing it wrong.Better tip
And they turn into a wet scummy pile of shite
Buy a poacher & do it properly is my tip of the day
I don't believe they are oak smoked, if you read labels on many rasher/bacon packs you will find it's flavouring.
I was very disappointed to find applewood smoked cheese was just flavour added.
Bacon best without nitrites.
No I am not we have a poacher so get nice dry perfectly formed poached eggs every time
I use my method & never had any complaints.No I am not we have a poacher so get nice dry perfectly formed poached eggs every time
A lot of smoked bacon Simply isnt its just injected with smoke flavoured water, hence the wet mess & massive shrinkage you get with pre packed stuff & all the flavouring listed on the pack
I‘m one of those weirdos that doesn’t like change. I prefer to stick to what I know. Besides, Abergavenny’s miles away.
Sorry mate I wouldn't complain but equally I couldn't eat it, for whatever reason the water that ends up on the plate after doing it your way puts me right off
+1No I am not we have a poacher so get nice dry perfectly formed poached eggs every time
Four neatly poached eggs all done at the same time while I get on with the other items without having to mess about spinning water etc.
Yep, another reason I stick with our butcher in Kent. Chicken breast goes in the oven at 200g and comes out at 200g; they don’t lose 40% of their weight like supermarket shite.
That’s why I use a slotted spoon.
All meat loses at least 20% of it’s weight when cooked regardless of whichever butcher you buy it from