Author Topic: Poaching eggs  (Read 8432 times)

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Offline Barman

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Re: Poaching eggs
« Reply #45 on: May 13, 2010, 07:41:13 PM »
Channel Island milk and butter in scrambled eggs

So...do you scramble in the pan? or the microwave.  eveilgrin:


Prefer pan but not the washing up  redface:

Top Tip:

wash pan in cold water

Topper Tip:

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Offline Miss Demeanour

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Re: Poaching eggs
« Reply #46 on: May 13, 2010, 07:41:43 PM »

Top Tip:

wash pan in cold water

Even topper tip ....never do the washing up  ;D
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Offline Pirate

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Re: Poaching eggs
« Reply #47 on: May 13, 2010, 07:42:47 PM »
Needs an  8 inch long piece of wood.

Oh  redface:

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Offline Miss Demeanour

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Re: Poaching eggs
« Reply #48 on: May 13, 2010, 07:43:45 PM »
He's projecting his problems again  whistle:
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Offline Pastis

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Re: Poaching eggs
« Reply #49 on: May 13, 2010, 07:46:43 PM »
Channel Island milk and butter in scrambled eggs

So...do you scramble in the pan? or the microwave.  eveilgrin:

You can't scramble in a Microwave! Scramble is dashing around with a scrambley thing / stick / implement / whisk. We need a DS adjudication on the transitive verb to scramble methinks  rubschin:

The inside of the microwave is scrambled with microwaves

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Offline The Moan Ranger

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Re: Poaching eggs
« Reply #50 on: May 13, 2010, 08:20:15 PM »
Two things microwaves can do well:

1. Heat baked beans
2. Gegs.

The secret is to only let the mixture heat for about 30 seconds at a time, before taking them out and giving them a good scrambling. And always take them out for the final time when they are still a little snotty - the residual heat finishes them off perfectly.

And then top with sliced white truffle and fois gras.

Offline Nick

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Re: Poaching eggs
« Reply #51 on: May 13, 2010, 08:21:18 PM »
Two things microwaves can do well:

1. Heat baked beans
2. Gegs.

The secret is to only let the mixture heat for about 30 seconds at a time, before taking them out and giving them a good scrambling. And always take them out for the final time when they are still a little snotty - the residual heat finishes them off perfectly.

And then top with sliced white truffle and half a gallon of Young's

Fixed
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Offline The Moan Ranger

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Re: Poaching eggs
« Reply #52 on: May 13, 2010, 08:32:19 PM »
Two things microwaves can do well:

1. Heat baked beans
2. Gegs.

The secret is to only let the mixture heat for about 30 seconds at a time, before taking them out and giving them a good scrambling. And always take them out for the final time when they are still a little snotty - the residual heat finishes them off perfectly.

And then top with sliced white truffle and half a gallon of Young's

Fixed

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Offline Grumpmeister

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Re: Poaching eggs
« Reply #53 on: May 14, 2010, 12:19:06 AM »
Channel Island milk and butter in scrambled eggs

So...do you scramble in the pan? or the microwave.  eveilgrin:



Or if you are Nick, microwave the pan..  whistle:
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Offline Miss Demeanour

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Re: Poaching eggs
« Reply #54 on: May 14, 2010, 05:56:17 AM »
I soooooooooooooo am craving scrambled eggs on toast this morning  redface:

( with a few fried mushrooms and grilled tomatoes )
Skubber

Offline Snoopy

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Re: Poaching eggs
« Reply #55 on: May 14, 2010, 07:21:37 AM »
Having just caught up I am surprised that no-one has mentioned adding a dollop of double cream rather than milk to scrambled eggs .... I always do.
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Offline Miss Demeanour

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Re: Poaching eggs
« Reply #56 on: May 14, 2010, 07:29:47 AM »
Now you really are out to confound the traditionalists aren't you  lol:

Is that double cream and a knob of butter  shocked003
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Offline Nick

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Re: Poaching eggs
« Reply #57 on: May 14, 2010, 07:38:27 AM »
I soooooooooooooo am craving scrambled eggs on toast this morning  redface:

( with a few fried mushrooms and grilled tomatoes )

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Offline Snoopy

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Re: Poaching eggs
« Reply #58 on: May 14, 2010, 08:07:41 AM »
Now you really are out to confound the traditionalists aren't you  lol:

Is that double cream and a knob of butter  shocked003

Salted butter yes.


and for soft boiled eggs I prefer asparagus spears to toast soldiers
« Last Edit: May 14, 2010, 08:09:32 AM by Snoopy »
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Offline Darwins Selection

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Re: Poaching eggs
« Reply #59 on: May 14, 2010, 08:26:18 AM »
We need a DS adjudication on the transitive verb to scramble methinks  rubschin:

Scramble can be transitive or intransitive.

The origin is supposed to be the Anglo Saxon scamble which means to jostle or push around, so transitive use probably came first.

Scrambled egg should always be made with single cream and served with black pepper and button mushrooms.  Drool:
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