I think I could manage that. As long as it didn't feel like egg. My main problem with egg is the texture, not the flavor. For example, I totally love deviled eggs and can mostly handle hard boiled eggs (just not more than one or two). But if it FEELS like egg, then no.
Still Empress of the Poofy Purple Pillow Pile Palace!!
Continued Love of my Aussie <3
Continued Love of my Aussie <3
Wow, this is a much easier way to poach eggs
- 11/01/2010 05:27:39 AM
882 Views
not at all?
- 11/01/2010 05:29:41 AM
661 Views
What if you were eating a soft boiled egg mashed with dijon mustard?
- 11/01/2010 05:52:07 AM
735 Views
*muse*
- 11/01/2010 06:06:04 AM
652 Views
"not at all" is a good way to get salmonella... *NM*
- 11/01/2010 06:11:30 AM
294 Views
*NM*
Eh
- 11/01/2010 05:53:42 AM
881 Views
how does the addition of vinegar make it poaching?
- 11/01/2010 06:07:18 AM
644 Views
Vinegar itself isn't poaching. Simply boiling an egg in water will suffice.
- 11/01/2010 06:09:54 AM
660 Views
Crack an egg into cling film. Wrap it up. Poach. Cut open. Delicious.
- 11/01/2010 08:55:23 AM
698 Views
Hah, sous-vide eggs?
- 11/01/2010 07:46:27 PM
666 Views
I had not heard of sous-vide before! It's just a way to keep the egg together.
- 11/01/2010 08:37:53 PM
696 Views