 Poster: A snowHead
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Just wondering if anyone who has done some baking at altitude has found the need to adjust the recipes or cooking instructions? My friend's Parisian grandmother has finally relented and given me a couple of her closely-guarded family recipes to serve with apres-ski teas... 
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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| limegreen1 wrote: |
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.. |
That's the way to do it according to Rick Stein. I find it reliable - use a small saucepan and there's no need to keep stirring after you've dropped the egg in. A big slotted spoon helps when the egg's done.
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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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you can cook eggs?
Why?
They slide down really easyily as they are, straight out of the shell. Just cust the top off, tip into your mouth, swallow 
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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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miranda, oven cooking temperatures are OK - 180 degrees is 180 degrees. I put a little less raising agent. Not scientific, just sort of a bit less.....
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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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pam w, thank you, that's what I suspected. I know people talk about the need to make yoghurt cake in ski resorts because of altitude, but I wasn't sure why normal (and far more interesting) cake recipes wouldn't work at those sort of heights... the boulangerie have some fantastic ones that we bought for guests last season, so wasn't sure if I'd have to extract some secret ski village baking method from them!
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You'll need to Register first of course.
You'll need to Register first of course.
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miranda, you're not too high - shouldn't have to do anything heroic. I made Nigella Lawson's Chocolate Fruit cake last week, at 1550m, and as it had hardly any raising agent in anyway, just did the straight recipe, and it was perfect. It's exceptionally easy to cook, and delicious. I made it in two loaf tins, rather than one big cake and reduced the cooking time by half an hour.
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down at sea level here in Liverpool my 'never fail, no timer method' is very simple.
1. Eggs not in fridge
2. boil kettle
3. put boiling water in pan- followed by egg- on gas
4. cut bread for toast- make toast
5. butter toast- cut into soliders
6. pour off boiling water- cold water in and out
7. eggs are now perfect
works every time for 1-3 eggs- a bit tricky if more than 3 as more toast-- takes longer so have to take out eggs after making only some of the soliders.
or- poached eggs- a big splash of cider vinegar in teh water - frying pan with boiling water over height of egg- can use a pastry cutter as a barrier- or not
no need to time/guess as you can see exactly when it is done.
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MARMITE SOLDIERS
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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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barry, YUK
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barry, YUM
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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YUM, but only when I'm dieting, as I prefer butter on the soldiers.
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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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Hells Bells, no soldiers at all when dieting, otherwise both butter and Marmite! 
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Hurtle, toast with an egg is a very healthy breakfast.
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You know it makes sense.
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Hells Bells, I don't diet very much (obviously  ) but, when I do, find that cutting right back on carbs produces results.
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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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two beautifully poached eggs for lunch- shallow pan and a little bit of vinegar. no swirling, no rolling boil. Excellent (as was the black pudding to go with it )
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Poster: A snowHead
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I'm surprised nobody mentioned the Egg Coddler. I got some nice ones in London and I find them absolutely brilliant.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I have heard of somebody using the kettle to boil eggs. Fill kettle with water, add eggs, switch kettle on. By time the kettle had switched itself off from boiling, the eggs were done.
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FAQ
