by Judo-Jule

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Poached eggs...

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Is that an accredited method of doing it?

And why does it look so unlovely to me?
17th Jun 2007, 17:10   | tags:,,,,,

paintist says:

every great chef knows that you eat with your

17th Jun 2007, 17:17

Judo-Jule says:

well- it looked nice on the plate.

maybe i just have something against raw eggs...

17th Jun 2007, 17:19

ViX says:

I can honestly say I have *never* seen anyone prepare eggs that way before!!

I'm going to have to try that now! Not that I eat eggs so I'll have to wait until I next visit my folks who are avid eggers.

17th Jun 2007, 20:25

Judo-Jule says:

Plasticity transfer poisoning thingy?

Thanks, sheepie. I ate that stuff...

17th Jun 2007, 22:05

rumanchu says:

I think that's the B3ta accredited method...

18th Jun 2007, 19:53

seaneeboy says:

Mmm, that's how I do it. Need to start doing it "real" though :)

18th Jun 2007, 20:10

chocolate says:

question is did it taste good?

26th Jun 2007, 23:32

Judo-Jule says:

it did.

26th Jun 2007, 23:37

chris says:

Hehe. I can confirm it tastes good, but I decided there was something probably not good about heating up cling film around your food!

4th Aug 2007, 12:09