Eggs in cakes

Every morning Espadrille and I have poached eggs on toast with some raw vegetables (a variety of tomatoes, cucumber, peppers, celery and carrots). We use a traditional poaching pan with four cups and have worked out a system for almost perfect eggs with a mostly firm white and runny yolk. There are several parts to this

1. Ensure that the cups have a good tablespoon of water in the bottom as that means the cooked eggs release easily and butter is not needed;
2. I like to have the water in the pan close to boiling before I put the eggs in the cups;
3. Let the whites form properly around the bottom and side before putting the lid of the pan on; and then
4. Lid on for four minutes at a fast simmer.

I use a slim palette knife to extract the eggs which usually fall out from an upturned cup once tickled with the knife.

We used to have a pan with cups for poaching eggs.... Always stuck. But used it for a number of years. Also before that tried 'cups' for poaching eggs in the microwave and took all precautions.... All to often there'd be an explosion and a lot of egg to clean up! Back to the pan.

Yes indeed! But absolutely blinking loving it!

There are “jokes” about programming?
🤔

Yeah, perhaps you’ll forgive me if I choose to take little advice from anyone who has an aversion to daylight and goes on holiday to wet cold places.
Weird eggs is just another thing to add.
😉

Yeah chef's need a USP. Take Heston Blumenthal as an example, he'd probably strain soup through week old pants if he thought he could get away with it.

Just because they do something doesn't mean we'll all enjoy it.