Its now breakfast time....Poached eggs on vegimite toast....yum
Its now breakfast time....Poached eggs on vegimite toast....yum
Big pimping if you can afford this recipe!
lol
Big pimping if you can afford this recipe!
lol
The Gordon Ramsay's version rocks too.
The Gordon Ramsay's version rocks too.
https://www.youtube.com/watch?v=PUP7U5vTMM0
Looks excellent. I like the mushrooms and tomatoes too, very English, but very good. For the Americans you can use sour cream as a substitute for the creme fraiche if you can't find that.
Interesting how they have conflicting views on the salt.
Looks excellent. I like the mushrooms and tomatoes too, very English, but very good. For the Americans you can use sour cream as a substitute for the creme fraiche if you can't find that.
Interesting how they have conflicting views on the salt.
Gordon is right though. Salt breaks the bond between protein and water (egg whites), and you'll lose the consistency of that creamy texture.
Gordon is right though. Salt breaks the bond between protein and water (egg whites), and you'll lose the consistency of that creamy texture.
Ah the debate as to salt scrambled eggs before or after cooking. Neither are wrong - it's just how you want your eggs to turn out.
It's interesting that if you ask for your eggs fried you can choose between easy, medium, well, sunny side. But with scrambled you always get it how the house makes it. Yet we all know different people like their scrambled eggs differently - wet, fluffy, dry and little burnt, etc.
Salt is one of the ways you can control the outcome (along with heat, how much you stir during cooking, etc).
Salt prevents proteins in the egg from binding while cooking - which leaves a looser runnier texture. If you want a larger curd, and generally drier scrambled egg don't salt until after you cook. If you want a smaller little wetter egg salt before.
Me? I like "Frenched eggs" - an extra small curd fairly runny egg that has a very smooth texture almost like custard perfect for spreading over toast. For that you don't just salt before cooking but 5-10 minutes before to let the salt dissolve in. Perfect for me. But if you do that you're going to have a hard time getting the cliche American style large fluffy curd scrambled egg.
Ah the debate as to salt scrambled eggs before or after cooking. Neither are wrong - it's just how you want your eggs to turn out.
It's interesting that if you ask for your eggs fried you can choose between easy, medium, well, sunny side. But with scrambled you always get it how the house makes it. Yet we all know different people like their scrambled eggs differently - wet, fluffy, dry and little burnt, etc.
Salt is one of the ways you can control the outcome (along with heat, how much you stir during cooking, etc).
Salt prevents proteins in the egg from binding while cooking - which leaves a looser runnier texture. If you want a larger curd, and generally drier scrambled egg don't salt until after you cook. If you want a smaller little wetter egg salt before.
Me? I like "Frenched eggs" - an extra small curd fairly runny egg that has a very smooth texture almost like custard perfect for spreading over toast. For that you don't just salt before cooking but 5-10 minutes before to let the salt dissolve in. Perfect for me.
But if you do that you're going to have a hard time getting the cliche American style large fluffy curd scrambled egg.
Hello fren!
Hello fren!
Over-easy is the only way. Unless you’re man enough for raw
Over-easy is the only way.
Unless you’re man enough for raw
Step one - Put your disguise on, enter the bank, shoot a gun in the air, then demand all the money. Step two - after completing step one, leave bank and stash weapons and disguises, attend shop to buy an egg.
Step one - Put your disguise on, enter the bank, shoot a gun in the air, then demand all the money.
Step two - after completing step one, leave bank and stash weapons and disguises, attend shop to buy an egg.
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