Cube mk2 and WIR

[Martin]

Just curious. There seem to be two schools of thought - the elegant slice off the top, and the bash the shell and peel.

 

Also - is it point up or point down in the egg-cup?

 

Or do you have some other method?

[Guest]

Mine is point down and slice the top off. Whereas my wife prefers point down and bashing the hell out of it. (And yes, I'm still talking eggs here...)

[Sheilaz]

I've always done point up, bash & peel. But I might experiment now & try the other 3 ways. The things you learn on this forum.

I shall eat the cut off bit though, I couldn't waste any.

[Guest]

I shall eat the cut off bit though, I couldn't waste any.

That's the best bit! And that's where the saying "you can have the top of my egg any time" came from!

[Crooked Chicken]

I've never heard of that saying.

 

Obviously too young (clears throat rapidly)

[freerange]

I'm a pointy slicer, but if we're campin g or eating eggs which are too small for the egg cups then I peel the whole thing.

[Nicola H]

I voted some other method because I like my egg coddled no messing about with shell and a perfect yolk every time..............

[SarahJo]

Point up .... slice .. then dip the toast into the runny yolk ... mmmmm

[Mrs Frugal]

I'm a basher! Yummy!

[Louise]

I am point up and slice but I prefer to do a 'proper' poached egg so there is no shell to mess about with.

 

When I say 'proper' just using boiling water and none of the little gadgets for poaching. If you get it right it comes out beautifully egg shaped and the white is much softer than a boiled one

[The Dogmother]

OK louise, how do you do it right? I usually use an egg poaching pan, but tries the 'straight in the water' method at the weekend and they were all over the place! I used ashallow pan, and simmering water, and lowered the egg in gently but it still came out ragged - what's the scientific approach?

[clare*]

I think you need a deep pan Clare, swirl the water fast before you drop it in the middle.

[The Dogmother]

Ahhh, obviously got the wrong info in my Mrs beaton - will try that, thanks Clare* Will let you know tomorrow.

 

While I remember, we are going to Take Thyme in Middleton for lunch Saturday week (19th); do you fancy meeting us there?

[Lesley]

I chop the end off with one of those lethal looking implements from Lakeland

[The Dogmother]

I've got one of those too, but my banty eggs are too small for it!

[Guest]

poaching eggs the Delia way..

 

• you need a fresh egg (not a problem for chicken owners!)
  inch of boiling water in a frying pan
  keep the heat really gentle
  break egg into pan
  let it barely simmer for about a minute
  take pan off the heat
  leave in pan for 10 minutes
  remove from pan with draining spoon
  rest the spoon on kitchen paper to remove xs water
  serve immediately
   
  

 

(Phils tip - serve on toast with beans - marvellous!)

 

Phil

[Guest]

incidentally..

 

for boiling eggs, Delia recommends piercing the fat end with a pin before boiling in order to allow the steam to escape and avoid cracking...

 

she also recommends:

• 
  Don't boil straight from the fridge
  don't guess the timings - use a timer!
  use a small pan - to stop it crashing around
  use a gentle simmer - not a fast boil
  if egg is very fresh (< 4days old) - allow an extra 30 seconds
  

Phil

[Mrs Frugal]

I'll second Delia's method for poaching an egg. Works a treat!

[Mel (& Paul)]

As well as a nice deep pan, with the water boiling and swirling it into a cyclone with a fork or something stick a couple of drops of vinegar in the water - it doesnt taint the taste and keeps all the white together. I LOVE poached eggs - on toast, on salads, on their own!! I also LOVE boiled eggs - point up, bash the top (gets rid of frustration) then slice the top off and eat it, then lots of white bread soldiers, so heavily buttered that the butter and the yolk runs everywhere YUM YUM YUM

[The Dogmother]

Are you in a bit of a frenzy there Mel?

[Mel (& Paul)]

I'm really hungry

I'm on a diet This not eating between meals is doing me in

[PurpleHen]

I'm a Delia's method fan too - could never get it right before my Mum bought me her book! Now poached are my favourite. Yum

[freerange]

One thing always puzzled me with the swirling method - what do you do when you want to put in a 2nd egg, or do you only cook one at once? I coddle in simmering water, but can't take it off th eheat cos there's a queue waiting. I usually do a dozen eggs in batches of 3 or 4

[ali-s]

I like to slice the top off my egg, pointy end up. My Bantam eggs are too small the egg cup so I have to pad the bottom of the egg cup with kitchen roll.

Also got a device for slicing the top off boiled eggs but again the Bantam eggs are too small.

My boiled eggs have to be runny for dipping bread into, and it has to be bread not toast.

[The Dogmother]

Ooo no, Ali. It's got to be toast!