tag:blogger.com,1999:blog-6040346349049757534.post2318259567258197306..comments2024-03-16T10:53:12.106+00:00Comments on <center>Jenny Eatwell's Rhubarb & Ginger</center>: Cooking eggs the Heston way - eventually!Jenny Eatwellhttp://www.blogger.com/profile/16664664803454422811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6040346349049757534.post-1586175902186298862012-02-18T22:03:39.499+00:002012-02-18T22:03:39.499+00:00Ah! Well, I have discovered something when it com...Ah! Well, I have discovered something when it comes to poaching eggs. It is utterly pointless trying to poach an egg "freehand" in water, unless it is almost as fresh as when it fell out of the hen. If you can get your eggs that fresh, then boil up your water, add a little splosh of white wine vinegar, crack the egg into a ramekin or cup and slide it into the water. After 3-4 mins (depending on size) pull it out with a slotted spoon and slide onto kitchen paper, where you can tidy up the edges if you so require. Then plop it onto some toast and you're there. Old eggs just become one with the water, I find. Hopeless!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-87485546109815253052012-02-18T21:13:22.668+00:002012-02-18T21:13:22.668+00:00Well hats off to Heston, and you for giving it a g...Well hats off to Heston, and you for giving it a go, but my boiling and scrambling remain thoroughly lo-tech and without sherry vinegar.<br /><br />I wish I could poach an egg though, mine are either rubbery from being made in slots in a poaching pan, or just freehand slop. A friend who runs a cafe tells me he's sick of poaching eggs, every breakfast ordered comes with the request for poached eggs as no-one seems able to cook them at home themselves. He was so sick of poaching eggs he was considering taking them off the menu. (He's a bit like that, stop offering someone that sells well as he's bored of making it.)Jane Rnoreply@blogger.com