What constitutes the perfect cooked breakfast?

[Stouffer]

It didn't cost a penny.

 

Also he's much bigger than me.

[Anny Road]

I was in a fancy place a while back and was sick of fry ups. They had smoked haddock and pocked egg which really hit the imaginary spot. I ordered it and it came but it was just a poached egg on a 2ft plate. I called the waiter over and said 'Any chance of my fish with this' he proceeded to lift up the egg with a fork and there was the smoked haddock the size of a 50p

[cloggypop]

That is mostly eaten to be fair.

 

I wish I could make poached eggs tho'.

My poached eggs look more like Caspar the ghost.

[Guest Pistonbroke]

My poached eggs look more like Caspar the ghost.

 

Buy an egg poacher, they are pretty cheap and do the biz, I have a pan type thing and the silicon ones. 

 

 

[ZonkoVille77]

Spaghetti?

Fucking spaghetti?

 

I've heard of all now. I'm off to murder a few Red Pandas to address the cosmic balance.

[Barrington Womble]

Where's the best place in town for a fry up? I'm on an all dayer on Saturday and starting with a fry up, so a cracker will be in order.

[Anny Road]

Secret to good poached eggs is obviously swirl the water but put in apple cider vinegar. Just a wee splash.

[Carvalho Diablo]

Secret to good poached eggs is obviously swirl the water but put in apple cider vinegar. Just a wee splash.

A wee splash ?

 

I ain't pissing in no eggs boy.

[lifetime fan]

I wish I could make poached eggs tho'.

Lay some cling film over a ramekin, crack the egg in, pull the sides up if the cling film and tie.

 

Then cook the eggs in the cling film.

 

You'll have perfectly formed poached eggs.

[Stouffer]

Lay some cling film over a ramekin, crack the egg in, pull the sides up if the cling film and tie.

 

Then cook the eggs in the cling film.

 

You'll have perfectly formed poached eggs.

I've tried hombre; I'm just shite at it.

[General Dryness]

Lay some cling film over a ramekin, crack the egg in, pull the sides up if the cling film and tie.

 

Then cook the eggs in the cling film.

 

You'll have perfectly formed poached eggs.

Col knows.

 

I've tried hombre; I'm just shite at it.

You need one of them pans that Piston suggested. I use lifeys method if I'm just doing a couple for myself, but if its for several people I've got a pan that does eight at a time.

[Alan Sex]

Always thought these things were gimmicky, but can do up an egg or two in the microwave in no time if you're in a rush.

 

The wife uses them with separated egg whites to pretend they are still eggs.

 

[SammyAftershave]

Lay some cling film over a ramekin, crack the egg in, pull the sides up if the cling film and tie.

 

Then cook the eggs for 6 hours in the cling film.

 

You'll have perfectly formed poached marbles.

 

Fixed,

[Champ]

That is mostly eaten to be fair.

 

I wish I could make poached eggs tho'.

What don't you like about the poached eggs you make?

[Remmie]

I can't eat any variant of poached egg cooked in water, always waters down the egg. In the poaching kits they come out great. I even have an egg poacher attached to my toaster

[Tony Moanero]

I can't eat any variant of poached egg cooked in water, always waters down the egg. In the poaching kits they come out great. I even have an egg poacher attached to my toaster

Posh cunt.

 

Sounds boss.

[Bjornebye]

I always poach them straight in boiling water and vinegar. Time it right and they are great. You just need to let the water drip off when you take the egg out.

[Champ]

I always poach them straight in boiling water and vinegar. Time it right and they are great. You just need to let the water drip off when you take the egg out.

The best sense you've made in a while, Stig. I don't even bother with all that vinegar malarkey myself

[Lee909]

Never put vinegar in myself. Just swirl the water a bit,simmering not boiling and job done

[Champ]

Never put vinegar in myself. Just swirl the water a bit,simmering not boiling and job done

 

Exactly. Its the same as all the stuff people say about how difficult it is to cook rice. I don't get what the problem is

[Total Longo]

I always poach them straight in boiling water and vinegar. Time it right and they are great. You just need to let the water drip off when you take the egg out.

 

Spot on mate. The vinegar is essential and it is literally all about the timing.

[Champ]

Spot on mate. The vinegar is essential and it is literally all about the timing.

Essential for what though?

[Total Longo]

Essential for what though?

 

Having slightly vinegary water.

[Total Longo]

"This is the science behind why vinegar is often added to egg poaching water. Thisrecipe outlines the basic approach I take. A simple experiment shows that adding 1 tsp. (4.9 mL) of white vinegar (5% acetic acid v/v) in 2 quarts of NYC tap water (1.9L) changes the pH from 6.75 to 3.43 at room temperature (25C) (Remember that pH 7 is neutral, lower pH is acidic, and higher pH is basic or alkaline). At a simmer (95C), the pH of tap water is changed from 6.84 to 3.87. This more acidic pH, combined with the heat of simmering water, rapidly denatures the ovalbumin in the egg whites, creating a coating of cooked egg that the interior of the egg is trapped in while cooking. This prevents the egg from falling apart and the result is a perfectly poached egg".

 

If its good enough for some dorks on the internet, its good enough for me and Stig.

[Lee909]

Great if your using NYC tap water