until the farmer caught me.
Seriously, I fry my eggs hard. No gooey. No dippy. No snot. Browned on both sides please. Put said fried egg on light wheat toast with pepperjack cheese, a thin slice of ham, sauteed onions and mushrooms, and some hot salsa and I have a good breakfast sandwich.
Seriously, I fry my eggs hard. No gooey. No dippy. No snot. Browned on both sides please. Put said fried egg on light wheat toast with pepperjack cheese, a thin slice of ham, sauteed onions and mushrooms, and some hot salsa and I have a good breakfast sandwich.
Everybody was Kung Fu fighting!
Not to be rude but who are you? And I suppose equally important, where are we?
The Wotmaniac formerly known as nomad.
Not to be rude but who are you? And I suppose equally important, where are we?
The Wotmaniac formerly known as nomad.
Wow, this is a much easier way to poach eggs
- 11/01/2010 05:27:39 AM
881 Views
not at all?
- 11/01/2010 05:29:41 AM
661 Views
What if you were eating a soft boiled egg mashed with dijon mustard?
- 11/01/2010 05:52:07 AM
734 Views
"not at all" is a good way to get salmonella... *NM*
- 11/01/2010 06:11:30 AM
294 Views
*NM*
Eh
- 11/01/2010 05:53:42 AM
881 Views
how does the addition of vinegar make it poaching?
- 11/01/2010 06:07:18 AM
644 Views
Vinegar itself isn't poaching. Simply boiling an egg in water will suffice.
- 11/01/2010 06:09:54 AM
660 Views
Crack an egg into cling film. Wrap it up. Poach. Cut open. Delicious.
- 11/01/2010 08:55:23 AM
697 Views
Hah, sous-vide eggs?
- 11/01/2010 07:46:27 PM
665 Views
I had not heard of sous-vide before! It's just a way to keep the egg together.
- 11/01/2010 08:37:53 PM
694 Views
I used to poach eggs
- 11/01/2010 06:15:49 PM
664 Views