I read recently (not on this highly esteemed, dignified forum) that eggs could be poached in the microwave by cracking one into a small bowl, covering with gladwrap, & nukeing for 25-30 seconds on high.
You know what CSers & eggers out there, it works - but it seems to work on the same principles as roasting coffee! :-?
About 7 seconds into cooking - a distinct CRACK. Nothing until about 25 seconds, but then CRACK. I pulled the egg after SC at 27 seconds. This gave me a nicely set, gooey yolk - perfect for my highly trained egg palate.
Now the obligatory (egg) cupping notes:
My supplier of this particular egg assures me it was organic, local, & from an SO chook (he couldnt guarantee that the same chook lay the other 11 in the carton though
).
No overwhelming aroma to report of. At first chomp, it had an eggsquisite full mouthfeel with buttery & toasty sensations that seduced my tastebuds, with a distinct pepper-like tingle that lingered after. Probably because it was sitting on a piece of liberally buttered toast with a healthy sprinkle of cracked pepper on top - no blackberries, blueberries, or citric acidity to report of.
Great as an SO, but I think it would blend well with something that emits a bacon-like aroma ... like, maybe bacon. Now theres an idea.
Next project? Scrambled SO organic eggs in a BM with HG ... :P
You know what CSers & eggers out there, it works - but it seems to work on the same principles as roasting coffee! :-?
About 7 seconds into cooking - a distinct CRACK. Nothing until about 25 seconds, but then CRACK. I pulled the egg after SC at 27 seconds. This gave me a nicely set, gooey yolk - perfect for my highly trained egg palate.
Now the obligatory (egg) cupping notes:
My supplier of this particular egg assures me it was organic, local, & from an SO chook (he couldnt guarantee that the same chook lay the other 11 in the carton though
).No overwhelming aroma to report of. At first chomp, it had an eggsquisite full mouthfeel with buttery & toasty sensations that seduced my tastebuds, with a distinct pepper-like tingle that lingered after. Probably because it was sitting on a piece of liberally buttered toast with a healthy sprinkle of cracked pepper on top - no blackberries, blueberries, or citric acidity to report of.
Great as an SO, but I think it would blend well with something that emits a bacon-like aroma ... like, maybe bacon. Now theres an idea.
Next project? Scrambled SO organic eggs in a BM with HG ... :P


Comment