How often do you accidentally mix egg white and yolk when trying to make fried or poached eggs?
- never
- <10%
- 11-25%
- 26-50%
- 51-75%
- '>75%
0 voters
How often do you accidentally mix egg white and yolk when trying to make fried or poached eggs?
0 voters
Fried 2 X eggs today
Broke one of the yokes
Sad time, disappointing egg
fucking hell - sorry for the edits. Eggits.
Never seem to break a yoke when I’m cracking eggs to make scrambo
God hates us
the ‘never’ crew: how??
I do it all the time pretty much.
But then if you followed up with
When do you make fried eggs at home? Maybe once a year as there are always better egg options
When do you make poached eggs at home? Never because I’m not a masochist; poached eggs are for eating in cafés.
oh theo. Few things better than homemade poached eggs with homemade hollandaise
belgian hotel fucked it again have they?
Just a better calibre of human, I suppose.
But only if you get it right. The nine other times out of 10 you just fuck it up and cost yourself a lot of money in eggs.
By lying through their fucking teeth.
I just assumed they’d had to do it in a professional capacity at some point and thus learned the tricks.
Genuine Q: How do you produce the perfect poached egg?
Swirl the (lightly salted but NO VINEGAR) just water that’s just been taken off the boil deposit egg into vortex, cover pan and leave for around three minutes. I find it easier to crack the egg into a small mug so I can be more accurate.
Fried never, poached now and then
Break egg into a ladle and lower ladle into ( rolling bubbling) water and, flick of the wrist, slide it into the water (tiny dash of vinegar helps too, so long as you don’t mind the aroma.) Absolute piece of piss, don’t understand how anyone can get it wrong using this method.
Marcus wareing would disagree!!
Don’t know who he is but he’s a PRICK
(denaturating the albumen by pH rather than heat gives it a different texture)
FTFY