Mundane News

[Tenacious Sloth]

Spent the afternoon round the pub watching England beat SA in a game they really didnt deserve to win.

Now at home watching a movie on Amazon Prime with Mrs Sloth waiting for our takeaway curry to turn up.

Does life get any better than this?

 

[MikeG]

I love all kinds of eggs and am quite particular how each is prepared.

But.. I've never mastered the perfect poach.

Can you share your method please?

You need a biscuit cutter, well buttered. A frying pan with an inch or so of boiling water, put the cutter in, then break the egg into that and watch...... Never fails.

 

[Salty seadog]

I love all kinds of eggs and am quite particular how each is prepared.

But.. I've never mastered the perfect poach.

Can you share your method please?

Get a saucepan large enough not to crowd the eggs. 6 inches across for my usual 3 eggs. 2 inches of water with a dash of white wine vinegar or lemon juice, this helps to keep the egg in one piece. Bring up to temperature. By this I mean so the water is not moving, no bubbles coming off the bottom of the pan. Crack your egg and as gently as possible let it slip into the water from as close to the surface as you can. Then the other two, you know you want three ......

Leave for about three minutes. Using a slotted spoon lift the first one out to see how it's doing, it's a bit like a fried egg you don't want snotty white. If the white is done then you can expect a lovely soft yolk.
Take them out in the same order they went in with your slotted spoon, let the water drain off and gently pat the top dry with paper towel.

et voila.

 

[Salty seadog]

You need a biscuit cutter, well buttered. A frying pan with an inch or so of boiling water, put the cutter in, then break the egg into that and watch...... Never fails.

But you end up with a manufactured looking egg like McDonalds.
Not best results from this method in afraid. The egg has an artificial construct not suited to a lovely runny yolk

 

[Lullabelle]

My absolute favourite is poached with a runny yolk it's the best way to appreciate a good egg. Little sprinkle of good salt and black pepper......

Fab ....

 

[MikeG]

But you end up with a manufactured looking egg like McDonalds.
Not best results from this method in afraid. The egg has an artificial construct not suited to a lovely runny yolk

No, you lift the biscuit cutter off before it's cooked and it takes on a nice natural look, but the compact centre means the yolk is cooked absolutely as you want it......which doesn't happen if the white spreads out all over the pan.

 

[MikeG]

View attachment 436896

Lullabelle, Lullabelle, Lullabelle..........

...........<sigh>..........

Your tomatoes are polluting your chips, which must at all times remain crisp. You are also mixing two liquids on the same plate. Please don't make me warn you again.

 

[Salty seadog]

View attachment 436896

Good looking slab of black pudding there Lou, however you've got the fighting irons the wrong way round unless this is a mirror image.....

 

[Gravity Aided]

I do not eat eggs that are still recognisable as such, or quiche or bacon and egg pie. I can eat them in cakes and puddings though.

Same here. And I try to explain to Mrs. GA that the egg is to the chicken what the veal is to the calf, or the lamb to the ewe,(both veal and lamb are verboten here for that reason.) but it doesn't seem to get any traction.

 

[Katherine]

View attachment 436896

Did you dip the sausage or a fry into the yolk first?

 

[Supersuperleeds]

No beans

 

[Katherine]

Thank you for the poaching tips, folks .
I will try both methods soon and report back.

At the moment, most of my meals are either, takeaways, ready meals or cooked by Mr K, usually sausages. But there are a few evenings when he's working. I know I can break an egg one handed so I should be ok.

 

[Tenacious Sloth]

No beans

Also no fried bread.

If we’re going to be naughty, let’s be really naughty.

 

[deptfordmarmoset]

Lullabelle, Lullabelle, Lullabelle..........

...........<sigh>..........

Your tomatoes are polluting your chips, which must at all times remain crisp. You are also mixing two liquids on the same plate. Please don't make me warn you again.

View attachment 436896

I'd have that for breakfast but I might spice up the tomatoes a bit. What time's breakfast?

 

[NorthernDave]

View attachment 436896

As we're critiquing @Lullabelle 's breakfast, I'd invite your thoughts on this from yesterday: