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Marna Gilligan wrote: > On Tue, 17 Aug 2004, Simon Wistow wrote: > >>I do an odd simulcra of poached eggs in a microwave - get a cup and >>butter it, crack the egg in and cook for about 40 seconds. Easy poached >>egg. Ok, so they're a weird mix between fried and poached egg but >>they're pretty good on toast. > > > Does that work properly? I always thought one of the best things about > poached eggs (or just about any eggs left whole, really, was the runny > runny raw yolk, and surely if it's getting microwave-levels of heat, and > weird heating-from-the-wrong-direction (does that make sense outside my > head?) the yolk cooks faster and is less runny and gooey and lovely. Yeah, I was worried about that. My second attempt was hard all the way thorugh but my final one had all the white nicely hard and the sentre still runny...*mmm* NThere's stuff above here
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