FoodBanter.com - View Single Post

Jeßus[_50_]

On Thu, 08 Oct 2015 20:16:35 -0300, wrote:

>On Fri, 09 Oct 2015 09:31:31 +1100, Jeßus > wrote:
>
>>On Tue, 06 Oct 2015 20:59:06 -0300, wrote:
>>
>>>On Wed, 07 Oct 2015 10:30:02 +1100, Jeßus > wrote:
>>>
>>>>On 6 Oct 2015 22:35:56 GMT, notbob > wrote:
>>>>
>>>>>On 2015-10-06, Jeßus > wrote:
>>>>>
>>>>>> Any noticeable difference in the end result?
>>>>>
>>>>>Not that I could tell.
>>>>>
>>>>>Well, maybe jes a tad. Seems the steamed egg had a tiny bit o'
>>>>>overcooked yolk, but not enough to be concerned over. Mostly a runny
>>>>>yolk.
>>>>
>>>>Thanks notbob. I see no point in steaming in that case - but I *will*
>>>>try it all the same, just in case I find some advantage.
>>>
>>>I found that method someone on here suggested nearly a year ago, 3/4
>>>inch water, boil rapidly for five minutes, drain and run cold tap on
>>>eggs for thirty seconds to give me the perfect soft boiled egg. I am
>>>using the NA Extra Large Eggs. I have had perfect eggs every time, I
>>>am quite amazed about it and awfully glad I tried it and grateful to
>>>whomever
>>
>>That's much the same as I do for boiled eggs, although usually for no
>>more than 4 minutes. I just collected a heap of duck and chicken eggs
>>this morning, so I might do an omelet of some sort for breakfast.
>>Haven't been eating a whole lot lately, first I had a toothache and
>>then an infection in or around my jaw... it's been a fun week and I
>>haven't got much done at all.
>
>Into every life a little rain must fall...

Yeah, it's gotta happen sooner or later...

>it's years since I had a
>duck egg, really love them.

I absolutely love them too. A poached duck egg is a wondrous thing