Egg ravioli.

If you're asking me to make you eggs Benedict then you'll have to have sex with me first

>>2785 so long as I'm the giver. Then we all win.

I made a perfect poached egg the other week on my 300 calorie breakfast. Fuck yeah.

I prefer boiled, scrambled or fried.

>>2800
poached is boiled

>>2801

Lies. If you asked for a poached egg and got a hard boiled egg in its shell then you've been done, mate.

>>2785 my, how very clever.

>>2785

This. I do not have my own to post, but I'm going to get some for breakfast this morning and return with proof.

For now here is a teaser.

>>2804 Jealous doesn't do it justice, I just had pasta with a basic tomato sauce for breakfast... how sad.

Breakfast of champions.

I had some cornflakes and a cup of tea.

>>2807
Pasta Pesto for me. Get a £1 jar of red pesto, mix that in with boiled pasta and grate some cheese on it. Feeds four (or two, if you're both fat bastards).

What's the best way to make a poached egg? Drop one into boiling water? That seems haphazard to me, like it would just go everywhere and be a disaster. Any tips appreciated.

>>2832

Crack the egg into a bowl, get the water swirling, then slide the egg into it.

>>2832 I do it the more complicated way, line a cup with clingfilm, lightly oil it, drop in an egg and wrap it closed.

drop into boiling water till cooked, peel and voila perfect poached egg.

>>2833 I used to do it this way with just a splash of vinegar. it supposedly helps the white stay together.

Do it in cling film. The water swirling idea is far from the best.

>>2841
It's a piece of piss. The water is swirled to lower the temperature of the water, as an egg shouldn't be poached in water that is too hot, or it will go tough and rubbery.

Anyone with hands can get it right.

The easiest way to do it is use an egg poaching pan or microwave gizmo. Even in the microwave you're using water so it's a true poached egg.

>>2843
actually the while of an egg is made mostly entirely of water, about 85%, so poaching it in a microwave will cook the egg directly rather than it being cooked in boiling water. the result may be similar to poaching, but its nowhere near being the same thing.

I stay away from the swirling method myself, I poach my eggs for four minutes in fairly shallow water - about 5cm - and use a slotted spoon to keep it together long enough for the outside to firm up enough so that it will all stay together. I use a bit of white vingar in the water. I have no idea what the vinegar does or how it works, but the eggs come out with a matte look to their outsides and I feel that this makes them more posh that the glossier no vinegar poached eggs.

>>2846

>Even in the microwave you're using water
>Even in the microwave you're using water
>Even in the microwave you're using water

You get your egg poacher, fill it with water, crack the eggs into the water, and microwave it. It is poaching.

Do you not understand how a microwave works. The egg is nuked more than it is poached.

Poaching and microwave have nothing in common. Heat generation and distribution vary wildly; comparing the two is like saying a flambé is the same as burning it a little.

>>2842

You are a liar and a pederast. The swirl does not guarantee results. It is also not really any better than just dropping it in non swirling water. I have seen this tested carefully along with various other techniques in what is probably the closest to a scientific test there has been on this subject.

>>2861

I understand fully how a microwave works. I will come round to your house and make you a microwaved poached egg and a one in the pan (in a mould so as to not give it away) and you would not know the difference, I swear.

>>2866
I lie not, and I have a vagina, so your slur rolls off my back like ejaculate.

I never said the swirl guaranteed results. Or that it was any better than not swirling. I just like the swirl. It helps to bind the egg together. The non-swirl works for me, especially if you're doing more than one egg.

Also, fresh eggs. Old eggs don't poach very well.

>>2843

poaching pan is actually coddling the eggs

as has been mentioned fresh eggs are key as the white spreads less.

I sometimes use a poaching ring as this keeps the egg together more but still lets it be in full contact with the water.

What the swirl does is help the white gather tightly around the yolk. That's what I find, anyway. I know that some people find it unreliable, but I've never had any problems.

Fuck sake.

http://b3ta.com/features/howtopoachanegg/

Solved.

Now can we stop the faggotry and get back to the topic, which is: eggs are fucking delicious.

>>2890

Clearly proving that the swirl technique is bollocks and the cling film method is the best.

Clearly proving that the chap from b3ta is unable to follow simple instructions:

.

>>2903

Cling film was better and saved more of the egg.

>>2903
Surely you appreciate the irony of showing a professional chef with years of experience to make your point?

>>2905

Sure, but there aren't many normal people who demonstrate cooking technique on youtube, are there? I just searched "poached egg" and this came up.

Honestly, though, look at it! It's not like there's any great judgement to be made or skill involved, it's just whip the water up and slide the egg into it gently.

The clingfilm method may well be superior, it certainly looks fine, but I'm just astonished that people continually fail at doing it this way when they try it. It makes me think of people who can't make rice.

>>2908
Yeah, I agree. Poaching an egg really isn't that difficult. I can do the swirly method (cooling them off was nice hint, btw! Learn something new everyday), but I prefer the cling film way. Less mess and less loss of egg.

>>2783

Put that poachie on one of Willie Fortune's kippers and you have perfection.

Thought I'd bring this thread back as I just made myself this breakfast of champions with a couple poached eggs (vinegar in the water, slight swirl)

Fuck yes.

>>3691
That does look splendid.

>>3691

I can't understand how you were able to stop yourself eating that straight away. Instead you thought, "d'you know what, I need to take a picture of this for /nom/."

You, sir, are a master of self-control.

>>3691

You own a glass coffee table and a cafetiere? Go suck a baguette, Judas.

>>3728
I believe I used to own the same table. If I did, it's a bit flimsy.

Spectacular brekkie though. Bravo.

>>3691
That's bloody outrageous mate!