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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Yummy;
Poached eggs on oat bread toast.How many add vinegar to the water
to keep the eggs firm while poaching? |
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Yummy;
On Sat, 7 Aug 2004 07:39:19 -0400, (T)
wrote: > Poached eggs on oat bread toast.How many add vinegar to the water > to keep the eggs firm while poaching? > I don't ever poach. I use a soft boiled egg instead. Oh yes, rest that egg on a bed of cottage cheese and you've got the best egg on toast ever. sf Practice safe eating - always use condiments |
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Yummy;
sf nobody wrote:
>I don't ever poach. I use a soft boiled egg instead. ---------------------------- Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't do it for me either. Nancree |
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Yummy;
sf nobody wrote:
>I don't ever poach. I use a soft boiled egg instead. ---------------------------- Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't do it for me either. Nancree |
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Yummy;
sf nobody wrote:
>I don't ever poach. I use a soft boiled egg instead. ---------------------------- Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't do it for me either. Nancree |
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Yummy;
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Yummy;
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