Thunder Bolt
Silly old bat
Poached eggs in a pan, boiling water, tiny neb of butter in each round, lid on, perfect.
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[Misc] Who makes the second best scrambled eggs in the World?
- Thread starter Goldstone1976
- Start date
Poaching the eggs in the same water you're cooking your fish is superb and very tasty!
DarrenFreemansPerm
⭐️⭐️⭐️⭐️
Cream has no place in scrambled eggs.
Firstly you should be using duck eggs, the yolk is far creamier/richer. Crack your eggs and whisk in the milk, add a pinch of salt. Add the mixture to a pre oiled cold frying pan, gently cook on a low heat, you don’t want rubber eggs. When eggs are near the consistency you prefer remove from the heat to stand. In a separate pan melt a large nob of butter and cook until it starts to brown (noisette), pour the butter over your eggs, grind on a little pepper and bingo.
Firstly you should be using duck eggs, the yolk is far creamier/richer. Crack your eggs and whisk in the milk, add a pinch of salt. Add the mixture to a pre oiled cold frying pan, gently cook on a low heat, you don’t want rubber eggs. When eggs are near the consistency you prefer remove from the heat to stand. In a separate pan melt a large nob of butter and cook until it starts to brown (noisette), pour the butter over your eggs, grind on a little pepper and bingo.
Last edited:
To be fair, your scramblies look spot on.
Barham's tash
Well-known member
Mine used to be ok and then I got these..
Stick boiling water in pan, crack egg into rubber cup and place in water, put lid on a simmer for five mins or so, use spoon to ease poached egg out of cup
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Nominative determination at work....
Boiling eggs in plastic? Christ.
For perfect poached:
One deep pan of water, rolling boil, do not stir water, crack and gently lower eggs to base of pan. Leave for three minutes.
Teaspoon of vinegar optional to hold the whites.
If using as part of a dish and you want to hold them until your ready remove from pan and straight into a deep bowl of iced water.
When ready to use place in recently boiled pan of water for 60 seconds and then serve.
Used to use one of those. I could never keep the yolk runny without still having snotty white.
Machiavelli
Well-known member
I'm clearly not as popular as you. Yes, you'd have to do one of those, although I think coddled eggs is the term/technique for cooking multiple eggs in one pan
https://en.wikipedia.org/wiki/Coddled_egg
Machiavelli
Well-known member
- Thread starter
- #49
My grandmother had one of them! Again - that's coddling not poaching though, isn't it?
I am absolutely astonished at the lack of care, inspiration, content design and laziness in the recipes contained herein. Dull, dull, dull all of them.
The first thing is to focus carefully on ensuring the best, freshest and tastiest ingredients. So, for 2 people, acquire the following:
5 genuinely free range (ie nice deep yellow yokes and with a bit of hen shit on the shells + the odd feather stuck to the shells!) farm eggs - beaten
Unsalted butter
Good quality olive oil (but not extra virgin)
2 tablespoons of double cream
Good handful of chopped chives or 1 Echalion shallot, finely chopped up
100 g finely grated mix of parmesan and gruyere cheese
Tabasco - to add to the egg/cheese mixture according to taste (optional)
4 slices of sourdough bread for toasting
Flatleaf parsley for garnish
Salt and ground Black pepper
6 rashers of best streaky bacon
METHOD
Melt a small amount of butter and a similar amount of olive oil in a non-stick pan
Mix the beaten eggs, the cream, the chives or shallots, the tabasco if using, the cheese and salt and pepper to taste, together
Add the egg mixture to the pan on a low to medium heat
In the meantime grill or fry the bacon and toast the sourdough bread so that both are ready with the eggs when scrambled
Constantly stir the egg mixture - the key is to ensure you avoid burning the mixture to the bottom of the pan whilst heating the eggs sufficiently for them to become more scrambled and lumpy but slowly enough for you to remain in complete control of the process and the final consistency
At this stage check how people prefer their eggs - some like 'em good and runny, some medium and some very well done - remove eggs from the pan as you go through these stages and according to taste.
Assemble the dish - a pile of the scrambled egg on 1 piece of buttered toast and the well cooked/crispy bacon on the other
Garnish the eggs with parsley and a light sprinkle of freshly milled pepper
Serve and enjoy!!
The first thing is to focus carefully on ensuring the best, freshest and tastiest ingredients. So, for 2 people, acquire the following:
5 genuinely free range (ie nice deep yellow yokes and with a bit of hen shit on the shells + the odd feather stuck to the shells!) farm eggs - beaten
Unsalted butter
Good quality olive oil (but not extra virgin)
2 tablespoons of double cream
Good handful of chopped chives or 1 Echalion shallot, finely chopped up
100 g finely grated mix of parmesan and gruyere cheese
Tabasco - to add to the egg/cheese mixture according to taste (optional)
4 slices of sourdough bread for toasting
Flatleaf parsley for garnish
Salt and ground Black pepper
6 rashers of best streaky bacon
METHOD
Melt a small amount of butter and a similar amount of olive oil in a non-stick pan
Mix the beaten eggs, the cream, the chives or shallots, the tabasco if using, the cheese and salt and pepper to taste, together
Add the egg mixture to the pan on a low to medium heat
In the meantime grill or fry the bacon and toast the sourdough bread so that both are ready with the eggs when scrambled
Constantly stir the egg mixture - the key is to ensure you avoid burning the mixture to the bottom of the pan whilst heating the eggs sufficiently for them to become more scrambled and lumpy but slowly enough for you to remain in complete control of the process and the final consistency
At this stage check how people prefer their eggs - some like 'em good and runny, some medium and some very well done - remove eggs from the pan as you go through these stages and according to taste.
Assemble the dish - a pile of the scrambled egg on 1 piece of buttered toast and the well cooked/crispy bacon on the other
Garnish the eggs with parsley and a light sprinkle of freshly milled pepper
Serve and enjoy!!
dadams2k11
ID10T Error
Sorry Gordon [emoji23][emoji23]
- Thread starter
- #52
Rolling boil? Blimey, that's risky - don't the yolks burst?
I’m sure they are lovely. However, I’d have ****ed off to the local cafe long before you finished fannying about getting that lot done.
Icy Gull
Back on the rollercoaster
- Jul 5, 2003
- 72,015
More Heston with poncey things like that
dadams2k11
ID10T Error
[emoji106]Get out
DarrenFreemansPerm
⭐️⭐️⭐️⭐️
This is a classic case of completely over modifying a simplistic dish that requires very little meddling.
My eggs aren’t poncy! No frills at all.
Almost it needs a good grind of Himalayan Rose Pink Coarse Salt, and a little pinch of Sarawak white pepper both at the start of the cooking process plus 25 a good quality white hard cheese grated maybe a Ashdown Foresters – cow's milk hard cheese which has a sweet, nutty flavour. Then cook until mixture just and only just starts to congeal remove from heat serve directly to plate not onto the toast this should be well buttered and served to the side finally a good course grating of fresh black pepper
Barham's tash
Well-known member
What is nominative determination, and what has it got to do with work?
Bloody auto correct