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01-06-2018, 06:00 AM
21

Re: Soft or hard

I love eggs my favourite is poached eggs on buttered toast with black pepper. Same as you Rhian I like that in between stage soft but just on the turn ...I hate snotty eggs.
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01-06-2018, 07:28 AM
22

Re: Soft or hard

Originally Posted by Longdogs ->
Exactly that but as you say, it's not easy to achieve.
Me too!

I love eggs and eat lots. Mine come via my milkman. His supplies come from free range, salmonella free, Brown Burford hens - and they are delicious!
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01-06-2018, 11:14 AM
23

Re: Soft or hard

sometimes I like a soft boiled egg when I'm feeling all slushy and mushy and wobbly and hangin loose - ya know what I mean - and then other times hard when - I she likes the firmness of the egg and the hard egg joke - I usually get hand fed you understand??
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01-06-2018, 04:23 PM
24

Re: Soft or hard

Originally Posted by Lion Queen ->
I like my poached and boiled eggs with soft yolk if on toast but hard boiled in my salad , I agree with what someone said about a salad not being a salad without a boiled egg
Isn't is strange how different we all are - I would never think of putting an egg in a salad.
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15-06-2018, 08:50 PM
25

Re: Soft or hard

We certainly are all different ST. I couldn't have my salad without a boiled egg. He who must obey loves his Salad with a little of everything on it. I, on the other hand, dislike a lot that goes onto a Salad Plate, but eggs are certainly not one of them
With me they have to be boiled from boiling for exactly 8 minutes only. No shorter time. Any longer than precisely 8 minutes and that horrible dark ring starts to form around the yolk. even if it's a day old freshly laid egg. Some scientific blurb about the construction inside an egg apparently. (A very talented French Chef told me about it many years ago), completely forgotten what made the eggs so, but I never forgot the 8 minute advice and yep, the yolks are always absolutely perfect. When I cut them when cold, it's as if the yolks have that moment just turned to hard from soft. solid whites and lovely yolks. YUM!

Boiled Eggs. Firm white but runny yolk.

Scrambled Eggs - Formed but still soft.

Fried Eggs - Firm white with yolk just splashed so not sunny side up but with runny yolk and defo no snot!

Favourite is a soft Poached Egg on a doorstop piece of white bloomer toast, spread thickly with KerryGold Salted Butter. Poached Egg is then placed reverently on the top and sprinkled lightly with black pepper. Divine!
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15-06-2018, 09:37 PM
26

Re: Soft or hard

Originally Posted by shropshiregirl ->
We certainly are all different ST. I couldn't have my salad without a boiled egg. He who must obey loves his Salad with a little of everything on it. I, on the other hand, dislike a lot that goes onto a Salad Plate, but eggs are certainly not one of them
With me they have to be boiled from boiling for exactly 8 minutes only. No shorter time. Any longer than precisely 8 minutes and that horrible dark ring starts to form around the yolk. even if it's a day old freshly laid egg. Some scientific blurb about the construction inside an egg apparently. (A very talented French Chef told me about it many years ago), completely forgotten what made the eggs so, but I never forgot the 8 minute advice and yep, the yolks are always absolutely perfect. When I cut them when cold, it's as if the yolks have that moment just turned to hard from soft. solid whites and lovely yolks. YUM!

Boiled Eggs. Firm white but runny yolk.

Scrambled Eggs - Formed but still soft.

Fried Eggs - Firm white with yolk just splashed so not sunny side up but with runny yolk and defo no snot!

Favourite is a soft Poached Egg on a doorstop piece of white bloomer toast, spread thickly with KerryGold Salted Butter. Poached Egg is then placed reverently on the top and sprinkled lightly with black pepper. Divine!
Yes, Yes, Yes ! Drooling on the keyboard now!
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16-06-2018, 08:52 AM
27

Re: Soft or hard

Originally Posted by shropshiregirl ->
We certainly are all different ST. I couldn't have my salad without a boiled egg. He who must obey loves his Salad with a little of everything on it. I, on the other hand, dislike a lot that goes onto a Salad Plate, but eggs are certainly not one of them
With me they have to be boiled from boiling for exactly 8 minutes only. No shorter time. Any longer than precisely 8 minutes and that horrible dark ring starts to form around the yolk. even if it's a day old freshly laid egg. Some scientific blurb about the construction inside an egg apparently. (A very talented French Chef told me about it many years ago), completely forgotten what made the eggs so, but I never forgot the 8 minute advice and yep, the yolks are always absolutely perfect. When I cut them when cold, it's as if the yolks have that moment just turned to hard from soft. solid whites and lovely yolks. YUM!

Boiled Eggs. Firm white but runny yolk.

Scrambled Eggs - Formed but still soft.

Fried Eggs - Firm white with yolk just splashed so not sunny side up but with runny yolk and defo no snot!

Favourite is a soft Poached Egg on a doorstop piece of white bloomer toast, spread thickly with KerryGold Salted Butter. Poached Egg is then placed reverently on the top and sprinkled lightly with black pepper. Divine!
Sounds good darlin' - but its even better if you grate cheese into a bowl, add a very small quantity of milk and a dollop of mustard - mix into a thick paste. Spread on one side of the toast and return under the grill. When it starts to bubble, remove from grill and place 'soft' poached egg on it - called a 'buck rarebit'.
 
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