starboyhull Posted July 31, 2007 Share Posted July 31, 2007 Does the yolk stay running if you do that???? Quote Link to comment Share on other sites More sharing options...
kannie Posted August 4, 2007 Share Posted August 4, 2007 I make this wonderful Full English Salad, which is basically black pudding & bacon bits fried then a splash of balsamic, mixed in with salad & a poached egg on top. Yum! Thanks Cinnamon: I could fancy this! Maybe a few toasted pine nuts too? Or would that be over-egging the salad? Quote Link to comment Share on other sites More sharing options...
Tara.F Posted August 4, 2007 Share Posted August 4, 2007 that's how I do mine Louise break egg into cup, boil water, add dash of vinegar. remove pot from heat, put cup in water, allowing water to go in the cup then tip into pot, put lid on and leave to cook in the residual heat for exactly the time it takes to make the toast. perfect every single time Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 7, 2007 Share Posted August 7, 2007 I use a Delia method that involves a shallow frying pan with just enough water to cover the eggs. The water needs to be just barely simmering with only a few little bubbles rising. That way I can put in the 5 eggs needed to feed my family. You may need to lighly baste the tops with the hot water. I find they cook in the time it takes to cook 8 slices of toast in a 4 slot toaster. Do not let the water boil with the eggs in it. The method means everybody gets a perfectly cooked egg at the same time. yumm Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 7, 2007 Share Posted August 7, 2007 I make this wonderful Full English Salad, which is basically black pudding & bacon bits fried then a splash of balsamic, mixed in with salad & a poached egg on top. Yum! Thanks Cinnamon: I could fancy this! Maybe a few toasted pine nuts too? Or would that be over-egging the salad? Me & mine are really into warm salads at the moment - perfect summer food We had a tenderstem brocolli & Halloumi one last night, & I am doing a sticky oriental duck one this weekend. Pine nuts would be great - I love them! Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 7, 2007 Share Posted August 7, 2007 Guess what my 3 children and I had for lunch today...all perfect yum yum! Quote Link to comment Share on other sites More sharing options...
