Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Don't like 'em boiled. If I have to choose, I take soft, though.
And I don't like the sulphur smell, but each to their own.
Smells and tastes more like methane, which I find borderline revolting.
if only poaching was easier
if only poaching was easier
These take 10 minutes but work great. Swish a drop of oil around on the inside and they slide out.
http://www.bedbathandbeyond.com/store/product/poachpod-reg-set-of-2/1014676970?Keyword=egg+poach (http://www.bedbathandbeyond.com/store/product/poachpod-reg-set-of-2/1014676970?Keyword=egg+poach)
Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Don't like 'em boiled. If I have to choose, I take soft, though.
And I don't like the sulphur smell, but each to their own.
if only poaching was easier.. I would do that all the time.
Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Exactly , as we say in France, I like Oeuf à la coque but it needs to be fresh eggsShow Image(http://www.cuisineactuelle.fr/var/cui/storage/images/recettes-de-cuisine/type-de-plat/plat-principal/oeuf-a-la-coque/1287746-2-fre-FR/oeuf-a-la-coque.jpg)
Now i'm hungry u_u
Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Don't like 'em boiled. If I have to choose, I take soft, though.
And I don't like the sulphur smell, but each to their own.
if only poaching was easier.. I would do that all the time.
QFT... Poached eggs on toast... Now I'm getting hungry. :D
the stovetop one was a pain in the ass to clean (and you have to watch it like a hawk, or else it fully cooks)
Joke:
What goes in hard, straight, and dry, and comes out soft and gooey?
Chewing gum.
Fried, semi-soft, so the white doesn't go all tough and the yolk can be used for dipping toast into....
Exactly , as we say in France, I like Oeuf à la coque but it needs to be fresh eggsShow Image(http://www.cuisineactuelle.fr/var/cui/storage/images/recettes-de-cuisine/type-de-plat/plat-principal/oeuf-a-la-coque/1287746-2-fre-FR/oeuf-a-la-coque.jpg)
Now i'm hungry u_u
man that looks complicated... having to break the shell without cracking the rest. .
Depends on what I am having with it. Mostly I go kind of in between so the yolk is mostly congealed but not solid. I like that best especially with noodles.
If you like Benedict, you should try Croque Madame. Béchamel, Gruyere and Black Forest Ham on crunchy French bread with egg on top. I usually make it more like a Monte Cristo, then put the egg on top raw and pop it in the broiler for a moment.
Cooking scrambled eggs without them sticking to the bottom of the pan LEVEL=IMPOSSIBLE
non-stick pan? they stick even more for some reason than a stainless skillet
more oil/butter? now they are burnt AND stuck to the pan
lower heat? no difference at all, still sticking
Cooking scrambled eggs without them sticking to the bottom of the pan LEVEL=IMPOSSIBLE
non-stick pan? they stick even more for some reason than a stainless skillet
more oil/butter? now they are burnt AND stuck to the pan
lower heat? no difference at all, still sticking
Cooking scrambled eggs without them sticking to the bottom of the pan LEVEL=IMPOSSIBLE
non-stick pan? they stick even more for some reason than a stainless skillet
more oil/butter? now they are burnt AND stuck to the pan
lower heat? no difference at all, still sticking
ur serious? u can't scramble eggs ?
As for eggs, the best kind are eggs benedict, by far. They are poached eggs and ham on an english muffin smothered with egg sauce (sauce hollandaise). If you've never eaten eggs benedict, then you are an unenlightened philistine.