- Name
- Miguel Tejada-Flores
Health food ... .The Frenchie, Southbank Market, London. This is a Duck Confit burger and French fries cooked in duck fat. I washed it down with a local stout. View attachment 332450
I can imagine the bypass surgery just looking at it!The Frenchie, Southbank Market, London. This is a Duck Confit burger and French fries cooked in duck fat. I washed it down with a local stout. View attachment 332450
Yeah, I thought about just going straight to the ER when I finished it I was good though, I didn’t get the double nor did I get the cheese on the fries. It could have been worse!I can imagine the bypass surgery just looking at it!
I do like the look of your egg. Would you care to share the recipe, please.*Almost* perfectly done. I love them so much I could do an entire thread about eggs (I won't though).
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Thank you for that rayvonn. From tomorrow I will be eating your recipe for my breakfast. I have been poaching my eggs in a bowl of water in the microwave oven, which is okay, but only okay! Can't wait!Ah, thank you - you knew I’d enjoy this didn’t you.
You won’t have better at any restaurant.
- Water lightly and softly bubbling away. (None of that whirlpool stuff).
- 3 Fresh eggs, small but heavy, crack them into 3 small cups.
- Generous splash of white wine vinegar into the pan.
- Put each cup half way into the water then slowly pour each egg in. The whites will surround the yolk, don’t worry.
- After a minute or so, gently lift each egg from the side of the whites from the bottom of the pan. They won’t sink back to the bottom.
- You’ll then know when they’re as soft/ hard to your liking (I like them soft and runny) at which point you can sift them out on a slotted spoon onto paper towel.
- If this process fails, just do it again. Once you’ve mastered it you’ll poach eggs like this forever.
- Oh, the dressing - mayonnaise, chilli flakes olive oil, cream and loads of tarragon, dried tarragon is fine. Mix together and gently put this over each egg yolk, it keeps the eggs from continuing to cook and leaves them soft, runny and yummy.
The best poached eggs I have ever eaten. Thank you rayvonn.Ah, thank you - you knew I’d enjoy this didn’t you.
You won’t have better at any restaurant.
- Water lightly and softly bubbling away. (None of that whirlpool stuff).
- 3 Fresh eggs, small but heavy, crack them into 3 small cups.
- Generous splash of white wine vinegar into the pan.
- Put each cup half way into the water then slowly pour each egg in. The whites will surround the yolk, don’t worry.
- After a minute or so, gently lift each egg from the side of the whites from the bottom of the pan. They won’t sink back to the bottom.
- You’ll then know when they’re as soft/ hard to your liking (I like them soft and runny) at which point you can sift them out on a slotted spoon onto paper towel.
- If this process fails, just do it again. Once you’ve mastered it you’ll poach eggs like this forever.
- Oh, the dressing - mayonnaise, chilli flakes olive oil, cream and loads of tarragon, dried tarragon is fine. Mix together and gently put this over each egg yolk, it keeps the eggs from continuing to cook and leaves them soft, runny and yummy.