Thread: Breakfast

Originally Posted by malmomike77

Complicated i know

Yeah I can cut and paste shit off the net and pretend to be an expert too, let's see a few pics.

Originally Posted by Headworx

perfect egg to the point of trimming them with scissors to be perfectly shaped before serving them.

do you insist on fresh cut flowers at the brekkie table too

Originally Posted by Headworx

Yeah I can cut and paste shit off the net and pretend to be an expert too, let's see a few pics.

ang on let me go and ask the hotel if they'll lend me their kitchen

You’re about 10 years late with that #shit.

Originally Posted by cyrille

You’re about 10 years late with that #shit.

as well you know Syb the old ones are the best, you've been trotting out the same material for a decade and a half

I took your advice and triple Capt'd Debrowner - its not true what they say about you, you can be helpful sometimes.

Originally Posted by malmomike77

boil water and turn down to a simmer, add a dash of vinegar, stir water to form a vortex, crack egg gently into the water and leave for 3 mins fish out with a slotted sapoon.

just to add, already have the egg in a bowl, ready to slide in.

And use the freshest eggs possible. If I'm making poached eggs I pop down to the chicken run and get a couple of eggs still warm from the chickens.

Although I appreciate that's not possible for everyone.

A pan of water, some vinegar, a chopstick for swirling, a 6 pack of eggs and 15 minutes to test different times on yer timer and B0b's yer uncle Tooty's yer aunt.

^^ & ^^^

Oh it seems we have others who can cook an egg without resorting to £20 and a pinny

Originally Posted by Luigi

5km and



reheated ไก่ผัดเม็ดมะม่วง.


Triple decker bacon and fried egg sandwich after me swim I reckon.

look what happens when you are reincarnated - praise be.

Originally Posted by Edmond

A pan of water, some vinegar, a chopstick for swirling, a 6 pack of eggs and 15 minutes to test different times on yer timer and B0b's yer uncle Tooty's yer aunt.

The plates, router and underpants were here when we moved in wtf ya on aboot.

Originally Posted by Mendip

And use the freshest eggs possible.

Yes that's the one thing that never changes in everything I've ever read/seen about making perfect poached eggs. The inclusion of vinegar, needing a vortex, and suggested water temp do vary though. I've obviously never managed to get the combination right.

Inspired by a recent pic from Cheddar (E. Mr) a bacon and egg toastie was never going to be far off..

you've left the rind and crusts on, wtf

^I'm not a brittle with fucked-up teef, my chompers are just fine for dealing with anything that needs to be chewed

Originally Posted by Headworx

^I'm not a brittle with fucked-up teef, my chompers are just fine for dealing with anything that needs to be chewed

I bet you can't say that with a well done steak in your gob

^As I don't eat well done steaks, we'll never know.

Originally Posted by Reg Dingle

Do we have a supper thread?

And just arrrived......

OK, just used for the first time in anger, poached eggs on toast it is. The degree of hardness/softness is proportional to the amount of water you put in the unit (there's a supplied measuring cup). I went for somewhere inbetween for this first try. Results will also depend on the size of egg of course. One thing I neglected to do was smear the poaching trays with either butter or oil, as this helps getting the eggs out, and cleaning the trays easier.



A buzzer sounds when all the water has evaporated. Looks OK.





Just about spot on for me.

Originally Posted by PAG

One thing I neglected to do was smear the poaching trays with either butter or oil, as this helps getting the eggs out, and cleaning the trays easier.

The one we had long ago had 3 plastic cups the eggs went in and the trick was to wipe them with some paper towel dipped in vegetable oil first or they'd never come out, obviously we've all got cooking spray in our kitchen cupboards these days though. Anyways, the eggs look perfectly cooked so you've had a win again

Originally Posted by Headworx

Anyways, the eggs look perfectly cooked so you've had a win again

But maybe a bit more pepper?

Now I'm considering getting one.

Originally Posted by Mendip

But maybe a bit more pepper?

I said perfectly cooked which they are, seasoning is a whole different topic

Poaching Poofs, boiled is where its at.