The **Now Eating** Thread

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Brunch at Patisserie Valerie in Glasgow today. Tried out the Croque Italienne. Really enjoyed it :)

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And tried out somewhere new for an early dinner. Pizza Punks. Quite good pizza :)
 
you are right my timing is messed up, but I prefer white barely done adjacent to the yolk, so you cannot really de-shell.
(the ideal alignment, of getting eggs fom the local farm and also having made bread that day, is rare)
 
Feeling crap and really fancied some cream of chicken soup. Could only get Heinz at the local shop. Wish I hadn’t bothered. What a load of **** that puke that masquerades as soup is. Wish I could have got Baxter’s. Different league in tinned soup.
 
Talking of boiling eggs I seem to be absolutely jinxed no matter how I try to cook them. I have no idea why!

Tried to do a quick fried egg on toast for lunch, thought the pan was hot enough for a crispy quick fried egg. It wasn't so I got a slow-cooked rubbery thing. Disappointing :( Often do boiled eggs on top of risotto/kedgeree for dinner too. Absolutely can't get that right. Always thought Heston's method was best (bring to boil, then turn off and leave) but we tried that and ended up with raw eggs that we had to bodge back into clingfilm to finish cooking. What a mess :p

Turns out the Heston method is to start them in cold water and bring to the boil, then turn off. We were putting them in boiling water so I guess is what the issue was :p We had one of those faux-eggs you put in the pan with them, it was saying well-done when the eggs were still raw :confused:

Anyhoo; https://www.theguardian.com/lifeandstyle/2014/nov/11/how-to-boil-an-egg-the-heston-blumenthal-way
 
Scam said:
Talking of boiling eggs I seem to be absolutely jinxed no matter how I try to cook them. I have no idea why!

Tried to do a quick fried egg on toast for lunch, thought the pan was hot enough for a crispy quick fried egg. It wasn't so I got a slow-cooked rubbery thing. Disappointing :( Often do boiled eggs on top of risotto/kedgeree for dinner too. Absolutely can't get that right. Always thought Heston's method was best (bring to boil, then turn off and leave) but we tried that and ended up with raw eggs that we had to bodge back into clingfilm to finish cooking. What a mess :p

Turns out the Heston method is to start them in cold water and bring to the boil, then turn off. We were putting them in boiling water so I guess is what the issue was :p We had one of those faux-eggs you put in the pan with them, it was saying well-done when the eggs were still raw :confused:
Click to expand...

Boiling water, put egg in for 6 mins, remove into ice/cold water. Perfect soft boiled every time unless it's a very small/large egg.

Edit: From the last time I did noodles with a 6 min egg:


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Raikiri said:
Boiling water, put egg in for 6 mins, remove into ice/cold water. Perfect soft boiled every time unless it's a very small/large egg.

Edit: From the last time I did noodles with a 6 min egg:


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Click to expand...

Exactly, 6min into boiling water and start the timer.

This is straight away from the pan

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but if you then peel it and marinate it in a mix of soy, sake, and mirin with bit of sugar for 24 hours you get this almost jelly effect going on.

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Scam said:
Talking of boiling eggs I seem to be absolutely jinxed no matter how I try to cook them. I have no idea why!

Tried to do a quick fried egg on toast for lunch, thought the pan was hot enough for a crispy quick fried egg. It wasn't so I got a slow-cooked rubbery thing. Disappointing :( Often do boiled eggs on top of risotto/kedgeree for dinner too. Absolutely can't get that right. Always thought Heston's method was best (bring to boil, then turn off and leave) but we tried that and ended up with raw eggs that we had to bodge back into clingfilm to finish cooking. What a mess :p

Turns out the Heston method is to start them in cold water and bring to the boil, then turn off. We were putting them in boiling water so I guess is what the issue was :p We had one of those faux-eggs you put in the pan with them, it was saying well-done when the eggs were still raw :confused:

Anyhoo; https://www.theguardian.com/lifeandstyle/2014/nov/11/how-to-boil-an-egg-the-heston-blumenthal-way
Click to expand...

The heston method is foolproof if I can remember how long to do it for lol and I recall, it doesn't require you to put a hole at the bottom of the egg.

I use the 6min into boiling water, then into cold water method because it works for me but sometimes you get a crack egg due to the sudden temperature change. To prevent this you can put a hole in the bottom of the egg, not the tip but the bottom as there is an air pocket inside anyway so it don't leak. I don't bother though as i find that it only cracks once every 10 or so tries.
 
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