On 8/24/2014 11:34 AM, MaryL wrote:
>
>
> "Windmill" wrote in message ...
>
> Watching a German cooking program the other day, I saw the chef break a
> few eggs, whole, into pouches made up by putting a long piece of cling
> film over a cup and pushing down a little, twist the top of the cling
> film tightly so that the eggs were sealed in, then lower each egg bag
> into a pan of boiling water, clamping the twisted end on the edge of
> the pan to keep it above water level.
> When cooked the eggs didn't look much different from ordinary boiled
> eggs, except of course for the fact that they had no shell.
>
> But unfortunately my German is no better than 'Eine Bier, bitte' so I
> didn't understand the explanation for this procedure.
>
> Anyone know why you might want to do that? Something to do with
> flavouring a boiled egg maybe?
> It did look as though there might have been some butter in with the
> eggs.
>
I've tried the vortex method and it's nothing like as easy as the shows
make it :-(

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.