If you aren't catching it as it falls out of the chicken's ass then it probably isn't worthy of being sous-vided.I guess we have to establish and agree on a definition of "fresh".
oh, can you confirm this guide then?We have 7 chickens. One fresh egg per day for each person in the house. We don't eat them every day, so we end up giving a bunch away pretty often. However, fresh eggs are the bomb.
We're contemplating getting a couple of goats for milk and meat.
Uh, I'll get back to you?oh, can you confirm this guide then?
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doesn't a splash of vingar help set the egg quicker?So I had poached eggs for breakfast. Anyone else enjoy poached eggs? The few times I've mentioned it to people they act like it's super exotic way to fix an egg. It's easier than scrambling an egg to me. Put water in bottom of pan, put the cups in, break eggs in cup. Wait a few minutes and then eat.
I'm exclusively poachedSo I had poached eggs for breakfast. Anyone else enjoy poached eggs? The few times I've mentioned it to people they act like it's super exotic way to fix an egg. It's easier than scrambling an egg to me. Put water in bottom of pan, put the cups in, break eggs in cup. Wait a few minutes and then eat.
Do you use the little egg pan for poaching?I'm exclusively poached
Served on toast with franks hot saws
I use like a tbsp on vinegar when I poach. Only put enough water in the pan to cover the egg. Bring to a boil. Swirl the water before dropping dem eggz.doesn't a splash of vingar help set the egg quicker?
Julia Child had a way w/o vingar, boil water, put a pin sized hole in egg, drop egg in water for 10s, take it out, wait a few secs then crack into water like normal.
btw i don't like poached, i like mine double fried, w/ the crust dinner style. preferably over some ramen, i'm fucked w/o my cast iron pan.
I don't discriminate. Regular pan.Do you use the little egg pan for poaching?