My poached ones always go wrong.
I end up with something that resembles spunk in a hot bath.
(
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.
(
jonbob loves you, Mon 5 Dec 2022, 23:31,
Reply)
You need to use the freshest eggs you can get your mitts on.
(
jonbob loves you, Tue 6 Dec 2022, 8:03,
Reply)
Yeah well she keeps hers in the fridge but I let that one pass
(
fred zeppelin II: Electric Boogaloo, Tue 6 Dec 2022, 8:21,
Reply)
Yeah, this
Also feed your chickens some worms, you get a smoky meaty yolk. Really lovely.
(
My Name was saying these words inside your head on, Tue 6 Dec 2022, 13:43,
Reply)
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.
(
My Name was saying these words inside your head on, Tue 6 Dec 2022, 13:41,
Reply)
For what it's worth, I do mine in cling film:
www.findingfeasts.com.au/recipe-index/poach-eggs-cling-film/
(
Varmint, Tue 6 Dec 2022, 15:47,
Reply)