I love scrambled eggs (I put a bit of grain mustard in mine).
Hate omelettes though, for some reason.
Two eggs, splash of milk, knob of butter and teaspoon of mustard in a jug.
Nuke for one minute then stir, repeat once/twice more according to taste. I like mine done for three minutes.
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jonbob loves you, Mon 5 Dec 2022, 21:37,
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Never thought about adding mustard
Will definitely try that.
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Mex3 =mememe, Mon 5 Dec 2022, 22:09,
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You say that as if there were another kind worth talking about.
Grainy is preferable for texture, but regular tastes better. If you’re posh enough to stock both then try a bit of both.
A good dollop of mustard also does wonders in a ham and coleslaw bun. Ruins a jambon buerre of course.
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jonbob loves you, Mon 5 Dec 2022, 23:05,
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You must have cupboards full of it then!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
(, Tue 6 Dec 2022, 14:10, Reply)
a foreskin
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My Name was saying these words inside your head on, Wed 7 Dec 2022, 4:17,
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My omlettes sometimes go wrong and then turn out to be scrambed eggs.
(, Mon 5 Dec 2022, 22:43, Reply)
My poached ones always go wrong.
I end up with something that resembles spunk in a hot bath.
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jonbob loves you, Mon 5 Dec 2022, 23:09,
Reply)
My god she’s annoying.
Despite the fact that no normal person is going to use half a bottle of vinegar for breakfast, she forgot the first rule of poached eggs. I mean I assume she did; I could only last 67 seconds.
ed: sorry M_I. No slight meant against you; I'm sure you meant well.
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jonbob loves you, Mon 5 Dec 2022, 23:31,
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You need to use the freshest eggs you can get your mitts on.
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jonbob loves you, Tue 6 Dec 2022, 8:03,
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Yeah well she keeps hers in the fridge but I let that one pass
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fred zeppelin II: Electric Boogaloo, Tue 6 Dec 2022, 8:21,
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Yeah, this
Also feed your chickens some worms, you get a smoky meaty yolk. Really lovely.
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My Name was saying these words inside your head on, Tue 6 Dec 2022, 13:43,
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That is a result of old eggs
From keeping chickens, you soon learn that a lot of the eggs you get 'fresh' in the shops are 1-3 weeks old by the time they hit the shelf.
A very fresh egg has an almost jelly like albumen which holds together very well when poaching.
One slightly wasteful tip is to crack the egg open into a sieve, then the watery bit falls through leaving you with the bit that holds together in the water. Of course, depending on the age of your egg you may just end up with a yolk to poach.
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My Name was saying these words inside your head on, Tue 6 Dec 2022, 13:41,
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For what it's worth, I do mine in cling film:
www.findingfeasts.com.au/recipe-index/poach-eggs-cling-film/
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Varmint, Tue 6 Dec 2022, 15:47,
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That's the mystery of cooking eggs
You never know what they are going to hatch (cook) into!
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gaijintendo Regular Member, Mon 5 Dec 2022, 23:53,
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Nuke?
You can do them on the hob in a hot pan just as quick, with the added benefit that you can keep them moving and get them nice and fluffy.
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wheresthefish Partly filled with wrong, Tue 6 Dec 2022, 10:03,
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