 Poster: A snowHead
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I asked a french chalet host to comment on this thread so we could put to bed wether it better to have the said boiled egg firm white runny yolk etc . He has obviously seen it and is quite fed up with it as he quite abruptly said "no ! enough is enough ".... 
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Oh .... sorry, he said "no, an oeuf is an oeuf ".... 
my apologies but I had to get that one in.....
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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limegreen1, 
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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You'll need to Register first of course.
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Iski, I had no idea such a system existed either, so I too would be unaware of egg eggiquette if ever confronted by one - in fact without viewing its use by other guests I would probably not guess its purpose either. So assuming that the eggs just float around in the device how are you supposed to know which is yours or are you meant to stand and watch them?
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but isnt the satisfaction of boiling the perfect egg gained from overcoming the inpredictability, and overcoming the odds, by taking all the information attained, analysing it and putting theory into practise ?
All this IApps is a bit like taking a maths gcse with a calculator ...
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Gazzza, agree, dreaming of poached egg on toast now, that's breakfast tomorrow sorted. 
Has a "What's the perfect egg poaching method" thread been done?
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poaching ? ive been trying that..... add some vinegar to the water and stir it. whilst the water is still turning crack the egg and drop it in. keep the water moving. i think its how to do it to get the grand hotel stylie poached egg ....... unfortunately, my efforts end with a froth of white on the top and a yellow rubber ball floating around..
over to you chalet hosts..
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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limegreen1, I can sympathise with you.
I have been on a quest for the perfect poached egg and spent last year asking people what was the best method, to which I got loads of permatations including yours.
The biggest problem I have with poaching is the mess in the pan after and how bloody hard it is to wash up, which was tipping the balance of enjoying the poached egg in first place knowing that a hard scrub was not far away!
The solution was provided by my sister in the shape of a green silcon cup - magic!
as shown here...
http://www.amazon.co.uk/2-TECH-Silicone-Egg-Poachers-2pcs/dp/B001C3CM5K?tag=amz07b-21
No mess and you get the whole of the egg to enjoy - Bonus
All you do is wipe the inside of the cup with some oil to allow the egg to be relased once it's cooked, sit the cup in boiling water and crack the egg into the cup and wait 6 minutes for large free range egg to be cooked to perfection and then tip out onto your toast and enjoy.
Looking forward to tomorrows breafast even more now!
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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I knew I d been blown out by the saucy chalet host when i asked her how she liked her eggs in the morning . Her reply..... "unfertilised thank you fatty" 
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You know it makes sense.
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but fair .. 
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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snowgood the secret to the perfect poached egg is in the vortex, stir the water vigorously, and break the egg into the spinning, and gently simmering water (bubbles will make the white spread out. No need for vinegar either, the secret is plenty of salt in the water. Add bacon, hollandaise sauce and a toasted muffin for Eggs Benedict.
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Poster: A snowHead
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One of my rather grumpy colleagues asked a waitress in Dominica for poached eggs. She arrived with boiled eggs. He said "I asked for poached eggs" She just smiled sweetly and said, in her broad Caribbean accent "Here in Dominica we poach dem in de shells". He was silenced, for once.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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snowgood, a chef taught me how to do it. No froth, and it doesn't stick to the pan. I suspect your tornado is a bit too fierce. The deeper the pan the better. I guess an asparagus pan would be good. I'd tried all ways in the past.
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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snowgood, practice cracking the egg with one hand, then you don't need the launch pad.
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You'll need to Register first of course.
You'll need to Register first of course.
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One hand is Extreme egging !....
Im looking forward to the morning and having a go at the deep pan vortex method without additives.. I'll keep you posted.
whats the difference between an egg and a w**k ?
You can beat an egg but you cant beat a w**k !
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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snowgood, things often go downhill rapidly when I post.
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Hells Bells, Legend 
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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pam w, Re: poaching them in their shells - TBH I think if you are going to poach an egg by putting it into a container (silicone, plastic whatever) and then sitting the container into a bain marie (without covering the egg), you are not really going to get a result much different to boiling it. I think the thing about poaching them properly by dropping the naked egg into simmering water is that the white gets a lighter fluffier texture, but as mentioned above there is definitely a knack to doing so.
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Megamum, I agree that poached egg "containers" rather miss the point. You get a rather different product, which is very similar to what you get if you boil the egg in its shell, then gently peel it and plop the whole thing on your toast. This French recipe for "oeuf mollet" has a nice picture of the result when you get it right. Makes the washing up easier.
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sorry for any puns here but i think " Hells bells ! .... I think I ve cracked it ! " are the words used as the egg bonded in the lightly simmering deep vortex this morning. Now to get me to some ski area to try the boiling at altitude method.
What is the highest point that someone has boiled an egg ? Anyone got a jet boil to take on a high tour ?
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You know it makes sense.
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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The health and safety fun police recently tried to stop us from serving runny eggs in our chalets. We fought hard and won the right to eat a runny egg at brekkie. Not runny white though ... that's just too wobbly and nauseating.
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Poster: A snowHead
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Woooooah that's harsh. If a chalet company had a no runny egg policy they would be on my black list immediately ! That's an outage !
Glad you fought for the rights of runny eggs ctskifam !
It would be a crime to miss out on this: http://en.wikipedia.org/wiki/File:Poachedegg.jpg
...And egg poachers are just plain wrong, microwave or otherwise. I think technically that would make a coddled egg ?
Poached egg has to be dopped into a pan of (just under boiling) water.
Swilring works, but is only good for one egg a time.
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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I remember staying in a Crystal chalet, and I was not allowed a runny egg. Gazzza, you can cook two at a time if you get the second egg in there fast enough. Just push the first one to the side of the pan.
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You need to Login to know who's really who.
You need to Login to know who's really who.
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You need a really fresh egg for poaching - the white sticks together more.
I now use a little frying pan, I find the egg stays together better than in a deeper pan. I use lots of vinegar as I love it. I have it on a very low simmer. No swirl. Just drop it in. Put the toast in the toaster and when the toast comes up and is buttered my egg is ready. Very considerate of the toaster people I think.
Megamum, It looks a bit like a deep fat fryer but has water in. Then they have little baskets to hold each individual egg - on a long stem to hook over the side of the pan. In theory you should remember where you put your egg.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Did you see that ? ! masterchef ? .... on top of the steak tartare .....now that is what I call a perfect poached egg ..
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You'll need to Register first of course.
You'll need to Register first of course.
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limegreen1,
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Egg no 3 was the prettiest.
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| Quote: |
In theory you should remember where you put your egg.
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When I encountered this there was a felt tip pen to put your initials on the egg. Simple solution.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Shimmy Alcott, pam w, I am thankfully informed re: boiled egg eggiquette - many thanks it may well save me from committing a boiled egg faux pas when I first stumble upon a machine on holiday.
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Runny eggs are perfectly 'legal' however producing them for high risk consumers, 'the infirm or very young', is a no no.
I could produce a link to the official advice saying that, but it's late and can't be arsed 
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FAQ
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I explained and apologized profusely, but we were still treated to resentful stares for the rest of the meal 
