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I however, am unable to make scrambled eggs at any time, with no alcohol in
my bloodstream and having had 8 hours sleep, feeling fresh as a daisy and
able to conquer the world. Everything just ends up a congealed sticky mess
all stuck to the bottom of the pan.
-----Original Message-----
From: David Turner [mailto:figroll@xxxxx.xxx]
Sent: 31 January 2006 06:54
To: london.food@xxxxxxxxxx.xxx
Subject: Re: [london.food] Very lazy eggs benedict
On 1/31/06, Marna Gilligan <marna@xxxxxx.xxxxxxxxx.xxx
<mailto:marna@xxxxxx.xxxxxxxxx.xxx>; > wrote:
I do this (and I add a touch of cheap balsamic vinegar to the water
sometimes, and that is num). But instead of dipping the egg into the
water, I make a whirlpool and drop the egg very carefully right into the
centre of it. (There should be no sloshing - it should plop in in one
smooth movement right into the middle. The egg should turn into a little
ball of white.)
The big drawback of that method is that you really can only cook one egg
at a time per pan. I rarely make poached eggs for more than two people.
Scrambled eggs, otoh, I can make while hungover and confused, on two hours
sleep, for twelve people.
I used to do the whirlpool thing and it works well. However, once I lost
the feeling in my fingertips I found that I was able to break eggs just
under the surface of the water without flinching. If you can do this you
should should be able to get about 4 eggs going. I reckon that the water
should be a rolling boil.
There's a trick to cooking lots of poached eggs. Iced water.
You need to poach the eggs in two stages.
1. Poach the egg as normal but remove from the boiing water before it has
cooked inside (you need to poke it with a finger and learn the feel off it).
Put it in the iced water to instantly stop it from cooking. Prepare as many
eggs as you need in this way. (If you run a commercial kitchen you'll be
doing this well in advance, maybe even the night before the breakfast
service.)
2. As you need the eggs take them from the iced water, trim the egg for
aesthetics, pop into the boiling water to poach until the required hardness
and serve piping hot.
Eggs Benedict for 8 people, 2 each, all at the same time and all hot -- no
problem.
--
Two beers please, my friend is paying. http://figroll.com/twobeers
<http://figroll.com/twobeers>;
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<DIV><SPAN class=3D461474308-31012006><FONT face=3DArial =
color=3D#0000ff>I however, am=20
unable to make scrambled eggs at any time, with no alcohol in my =
bloodstream and=20
having had 8 hours sleep, feeling fresh as a daisy and able to conquer =
the=20
world. Everything just ends up a congealed sticky mess all stuck =
to the=20
bottom of the pan.</FONT></SPAN></DIV>
<BLOCKQUOTE style=3D"MARGIN-RIGHT: 0px">
<DIV></DIV>
<DIV class=3DOutlookMessageHeader lang=3Den-us dir=3Dltr =
align=3Dleft><FONT=20
face=3DTahoma size=3D2>-----Original Message-----<BR><B>From:</B> =
David Turner=20
[mailto:figroll@xxxxx.xxx] <BR><B>Sent:</B> 31 January 2006=20
06:54<BR><B>To:</B> london.food@xxxxxxxxxx.xxx<BR><B>Subject:</B> Re: =
[london.food] Very lazy eggs benedict<BR><BR></FONT></DIV>On 1/31/06, =
<B=20
class=3Dgmail_sendername>Marna Gilligan</B> <<A=20
=
href=3D"mailto:marna@xxxxxx.xxxxxxxxx.xxx">marna@xxxxxx.xxxxxxxxx.xxx</A=
>>=20
wrote:
<DIV><SPAN class=3Dgmail_quote></SPAN>
<BLOCKQUOTE class=3Dgmail_quote=20
style=3D"PADDING-LEFT: 1ex; MARGIN: 0pt 0pt 0pt 0.8ex; BORDER-LEFT: =
rgb(204,204,204) 1px solid"><BR>I=20
do this (and I add a touch of cheap balsamic vinegar to the=20
water<BR>sometimes, and that is num). But instead of dipping the =
egg into=20
the<BR>water, I make a whirlpool and drop the egg very carefully =
right into=20
the<BR>centre of it. (There should be no sloshing - it should plop =
in in=20
one<BR>smooth movement right into the middle. The egg should turn =
into a=20
little<BR>ball of white.)<BR><BR>The big drawback of that method is =
that you=20
really can only cook one egg <BR>at a time per pan. I rarely make =
poached=20
eggs for more than two people.<BR>Scrambled eggs, otoh, I can make =
while=20
hungover and confused, on two hours<BR>sleep, for twelve =
people.</BLOCKQUOTE>
<DIV><BR>I used to do the whirlpool thing and it works well. =
However,=20
once I lost the feeling in my fingertips I found that I was able to =
break eggs=20
just under the surface of the water without flinching. If you =
can do=20
this you should should be able to get about 4 eggs going. I =
reckon that=20
the water should be a rolling boil.<BR><BR>There's a trick to cooking =
lots of=20
poached eggs. Iced water.<BR><BR>You need to poach the eggs in =
two=20
stages.<BR><BR>1. Poach the egg as normal but remove from the =
boiing=20
water before it has cooked inside (you need to poke it with a finger =
and learn=20
the feel off it). Put it in the iced water to instantly stop it =
from=20
cooking. Prepare as many eggs as you need in this way. =
(If you run=20
a commercial kitchen you'll be doing this well in advance, maybe even =
the=20
night before the breakfast service.) <BR><BR>2. As you need the =
eggs=20
take them from the iced water, trim the egg for aesthetics, pop into =
the=20
boiling water to poach until the required hardness and serve piping=20
hot.<BR><BR><BR>Eggs Benedict for 8 people, 2 each, all at the same =
time and=20
all hot -- no problem. <BR></DIV></DIV><BR clear=3Dall><BR>-- <BR>Two =
beers=20
please, my friend is paying. <A=20
href=3D"http://figroll.com/twobeers">http://figroll.com/twobeers</A>=20
</BLOCKQUOTE></BODY></HTML>
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London Street Management hereby excludes any warranty and any liability =
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attached transmitted files. If you are not the intended recipient, be =
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dissemination, forwarding, printing or copying of this e-mail is =
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<BR>
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