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egg

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it really doesn't get any better than a fresh (it was in a hen this morning) egg, gently poached. would you look at the colour of that yolk!
23rd May 2007, 12:07   | tags:,

jetblacknewmoblog says:

my god that looks good. poached eggs are by far the best form of egg
*stomach rumbles*
shame i'm so shite at cooking them! tips?!?

23rd May 2007, 12:11

Steve says:

That looks spot on.

How do you poach yours? are you a "cling film" man?

23rd May 2007, 12:13

mat says:

Vinegar in the water. Have it very gently boiling before cracking the egg in, and give it a quick stir right before too. Don't let it boil hard at any point - the big bubbles will break the egg up. Quality, fresh eggs - barn or cage eggs won't do it. Free range, less than a week old at least, fresh today from local hens (like this one) best of all.

Most of all, practice. I couldn't poach eggs at all two years ago. I still screw it up every so often.

Or you could buy a poacher. They're pretty fail-safe.

Steve - no, just water and a dash of vinegar. Or use the poacher if I'm doing more than two eggs.

23rd May 2007, 12:16

540air says:

mmmmmmmmmm Are you sure you can't make it Sunday mat? I can see a role opening up for you as egg Chef extraordinare ;)

23rd May 2007, 12:18

spongevid says:

mmmmmmmmmmmmmm. i'm craving eggs now after this picture.

23rd May 2007, 12:30

Steve says:

Sound advice, I always used to have scrambled because I make awful poached eggs. This has renewed my quest to make good eggs!

23rd May 2007, 12:35

parabolichobo says:

we have a poacher for family quantities, but I've always favoured the vinegar approach, and it's much easier to judge the cooking time that way. does take a bit of getting used to first off.

23rd May 2007, 12:36

mat says:

don't get me started on scrambled eggs. signature dish of mine, that is. Spent many years perfecting my method for perfectly scrambled eggs that just melt in your mouth. (hint: use a whisk, not a spoon/fork, and mustard is your friend)

23rd May 2007, 12:41

Steve says:

It's the only thing that microwaves are good for IMHO... (As far as cooking goes)

23rd May 2007, 12:43

mat says:

*fingers in ears*

LALALA LA LA LALA LA LA I CAN'T HEAR YOU LAALA LAL LALA LA


Microwave indeed. :)

23rd May 2007, 12:46

dookerdoo says:

matt you're my egg hero.

i agree with everything you've said on the poaching.

it's an art. on ethat i've been working on for some time.

*respect*

23rd May 2007, 12:54

Steve says:

*Stands by original comment*

23rd May 2007, 12:55

540air says:

mat, you really should bring your egg skillz. Either that, or we have the next bbq at yours!! :D

23rd May 2007, 12:59

taniwha says:

Agree with microwaves and scrambled egg. My preferred method.

23rd May 2007, 13:17

Geodyne says:

That looks wonderful. That's what eggs are supposed to look like.

That yolk says that it came from a ery happy hen. :)

23rd May 2007, 13:24

seaneeboy says:

I'm a clingfilm guy still. Need to try it a few more times :)

Also, scrambled eggs, I have eggs, pinch of salt, cream. leave it for a minute for the salt to break down the white. whisk. Butter in a pan, add the eggs and gently fold till just undercooked. Serve on muffins with fresh black pepper.

Sunday Aceness.

In other egg related news I tried to make Hollondaise the other week. It did not end well, but I know what went wrong.

23rd May 2007, 13:55

Steve says:

"seaneeboy says:

I'm a clingfilm guy still."

Avoiding the obvious comments (I'm a reformed character) I am always worried that all kinds of carcinogens are going to be transferred into the egg.

23rd May 2007, 14:01

seaneeboy says:

That's why you have to use microwavable clingfilm, its meant to stand up to the pressure.

23rd May 2007, 14:08

Viv says:

poached perfection and just how I was taught - we had our own hens for a while (when we lived in Norfolk) - it was great - can get fresh free range locally - what the supermarkets sell as free range are just not the same

23rd May 2007, 15:05

silar31 says:

I absolutely cannot eat poached eggs, or any other kind of less than fully cooked egg, but I agree that eggs fresh out of the hen make the best eggs - even over hard or scrambled!

23rd May 2007, 19:28

Sprocket says:

damn I love poached eggs - pity I can't cook em to save my life.

24th May 2007, 09:16

ssmajid(shirinmajid-at-gmail-dot-com) says:

mmmmm that looks delish

24th May 2007, 10:12

ukmari says:

Looks rather nice.

24th May 2007, 18:23

beth says:

the colour is amazing. i love that colour. yum, i love eggs too. I've not tried vinegar, I'ma take a tip from you.

24th May 2007, 22:58

seaneeboy says:

however - egg and cheese? Bit funny?

25th May 2007, 14:41

mat says:

Not at all. Cheese goes with everything.

Seriously. Bet you can't think of something that cheese doesn't go with.

25th May 2007, 14:49

Geodyne says:

So many things!

Pad thai. :P

25th May 2007, 14:57

mat says:

Nice try, but I'd be more than happy to put thai flavours (lemongrass, ginger, chilli, garlic) up against a nice fragrant chedder in a pad-thai sandwich.

I've been asking people "what doesn't go with cheese" for nearly ten years now. Nobody has managed a satisfactory answer, because cheese comes in so many varieties that there's one to go with everything.

And I really like cheese. So I'll put it with anything.

25th May 2007, 16:24

Euphro says:

I think you've done it now, lifeng. I expect we'll be saying goodbye to you pretty soon.

26th May 2007, 11:01

mat says:

And, one killed account. Dirty spammers.

26th May 2007, 12:05

dontbelievethehype says:

I was just thinking what to fill my belly with and this pic made up my mind...

...until reading the thread, microwave scrambled it is then:)

Great pic.

26th May 2007, 12:29

crazyb says:

Microwaved scrambled eggs will do, but is a cop out.
Mat is right poached eggs the proper way (gently boiling water, with vinegar, swirled) is the best way to go.
You inspired me to have proper poached eggs for dinner :)

And on the matter of difficulty, they just aren't difficult. The only thing that happens is you sometimes get a bit of a comet, but it doesn't affect how tasty they are!
Yum yum.

Yours looks nicer than mine though, because we didn't have any 'nice' eggs!

26th May 2007, 21:34

FilbertFox says:

i don't usually bother with the vinegar when i poach eggs i think it is too harsh against the subtle flavour of the egg. Done is a poacher is a cop out (i think they are called coddled when done that way) and no where near as tasty. Cling film? What is that all about?

Scrambled egg in the microwave? You silly people, and it takes ages to get it off the bowl, it sets like concrete

27th May 2007, 16:21

crazyb says:

You need to use a glass bowl, and just put water in it as soon as its done.
If it sets like concrete you have over cooked your eggs, yuck!

28th May 2007, 01:11

beth says:

i've spent the last ten minutes trying to think of something that doesn't go with cheese and all i've done is made myself want cheese.

29th May 2007, 23:20

Helen says:

Cheese does not go with pineapple.

I am definite about that.

29th May 2007, 23:30

parabolichobo says:

chocolate and cheese is not a good mix

29th May 2007, 23:33

Euphro says:

Cheese and strawberry jelly (jello)?

Cheese and banana?

Cheese and turkish delight?

29th May 2007, 23:34

Helen says:

But then there's chocolate cheesecake (I hate cheesecake, so I agree, but I am aware that many don't).

29th May 2007, 23:37

Euphro says:

I've been trying to think of a cheese that would go with turkish delight. Even mascarpone would be a bit too much :)

29th May 2007, 23:39

spongevid says:

cheesy cornflakes!

29th May 2007, 23:40

Euphro says:

Cheese is such diverse stuff though :)

Although parmesan probably would not work on cornfalkes, fromage frais certainly would :)

29th May 2007, 23:46

Helen says:

aniseed? liquorish? cola cubes...

29th May 2007, 23:52

Euphro says:

They are some good suggestions. Intense sweet flavours are the hardest to imagine with cheese :)

29th May 2007, 23:53

mat says:

FF - coddling, afaik, is where each egg is in it's own little sealed pot, which is then stood in hot water for [some time]. Wikipedia: Coddling

Cheese for sweet stuff? Marscapone. Cheese, jam and banana sandwiches are very good, and I'm sure I've had aniseed cheese somewhere too.. :)

30th May 2007, 01:07

Steve says:

"Scrambled egg in the microwave? You silly people, and it takes ages to get it off the bowl, it sets like concrete"

Wrong, wrong, wrong!

Scrambled egg in a pan can be a bugger to clean, Scrambled egg in a glass dish microwaved is quick and easy to clean.

You can even pop spinach and cheese in and it will be perfect.

30th May 2007, 01:41

Helen says:

But did the aniseed cheese work?

I love coddled eggs... especially with a bit of cheese popped in there too and some herbs and stuff. Next time I see pretty egg coddlers, I shall have to get them. I hardly ever eat eggs though. I feel egg-bound very quickly and then am put off them for months.

For any egg frying type stuff, you can't beat a bit of teflon.

There was a lovely dish I used to make with an ex. A provencale? It had a tomato base, with onions, peppers, courgettes and stuff... which was cooked on the hob and then transferred into a baking dish. Then you'd make hollows in the sauce and crack three or four whole eggs into it. Then you'd cover the eggs with lots of cheese. Then bake. It was delicious.

30th May 2007, 09:35

seaneeboy says:

I made a spanish omlette last night. Twelve eggs. Count 'em.

Isn't there a recipie that includes boiling an egg for an hour? I shall think more about it.

30th May 2007, 10:30

parabolichobo says:

I'm afraid wiki is wrong on the coddled egg business - coddled eggs is simply soft-boiled yeggs which are then mashed up.

30th May 2007, 10:36

parabolichobo says:

Helen, to quote Peter Kaye: "cheese CAKE? CHEESE cake?" I don't think I've eaten anything more disgusting than chocolate cheesecake.

30th May 2007, 10:44

Helen says:

But then what sort of eggs do egg coddlers make then?

30th May 2007, 10:46

Helen says:

Except maybe strawberry cheesecake.

*gags*

30th May 2007, 10:47

parabolichobo says:

i'm worried about anything which has such names as "bacchanal" and "dunrobin".

30th May 2007, 10:52

parabolichobo says:

euphro: "Intense sweet flavours are the hardest to imagine with cheese :)" cheese and jam sandwiches are delightful - strong cheddar in particular but not exclusively, or cheese and honey come to that. A Yorkshire tradition is to eat christmas cake with a slice of cheese - the cake is not iced, my mam used to cover the top of the cake with whole almonds, then you cut a slice of cake, a thick wedge of cheese and voila, delish.

30th May 2007, 10:56

mat says:

Yeah, hobo, I'm afraid you're wrong on the coddling front. I just checked The Big Cooking Book, and it confirms what wikipedia says. Coddling is cooking in water below boiling. You may use a container (like a coddler), keep the eggs in-shell, or break them into the water. They may be cooked soft or hard (in the Classic French style, coddled eggs are cooked very soft) as you prefer - the important bit is the water is below boiling (otherwise they're poached, or boiled)

30th May 2007, 15:05

Steve says:

I really quite like cheese cake...

30th May 2007, 15:33

Salome NLI says:

Helen, you can do a coddly tpe thing by putting the eggs and cheese and that in a buttered ramekin and then putting the ramekin in a deep backing tray with about an inch of boiling water in and putting in the oven for about 10 minutes. It's good.

18th Jun 2007, 17:44