members recipes

@Richard, note number 2 <br /> Thanks for your 'Royal' input. I'm getting ready for feb 14th 2013 and want to have something special for my wife. Cheers to you

EGGS BENEDICT

As an Army trained chef (Don't laugh- we work at the Palace you know!) I recall being taught, many years ago to poach an egg using the vinegar and swirl technique but (here comes the clever bit) when the egg is almost cooked but still soft, remove from the pan using a slotted spoon and plunge into iced water and then drain. This stops the cooking process and you can then use a sharp knife to trim the wispy bits and fringes from the eggs leaving a perfectly shaped egg. They will then keep happily for an hour or two. Just before you need to serve them, plunge them back into boiling water for a few seconds to warm them and complete the cooking process. This is very useful when you are dealing with large numbers and presentation is important. With reference to the Muffins, rather than toasting them, place them cut side down on a hot pan, with a small plate to hold them flat. In this way the surface becomes caramelised due to the high sugar content of the muffin dough and creates a moisture resistant layer over the muffin, stopping it becoming soggy when you put all the ingredients together while allowing it to warm in its own steam. Enjoy! (If you find any of this useful, do consider a coin in the next 'Help for Heroes' tin you see. Thanks)

ILOVE EGGS

I found the egg stuck to the cling film so I prefer just cracking it into a small glass and letting it slide into the hot water. The eggs must be very fresh to work properly.

I line a shallow cup with a squared (or larger) piece of clingfilm, then crack my egg into it, tightly twist the clingfilm round to seal it and then pop it into the boiling water. 4 medium eggs takes about 5 minutes. Not only do you have eggs without the vinegar taste but they are perfectly shaped aswell. Simples! :)

Its chemistry and physics. Vinegar alters the Ph to prevent the egg from seperating, gently sliding an egg into swirling water leaves the egg stable and creates a nice rounded pouched egg. Works for me every time. If you dont like vinegar taste get a flavoured vinegar.

I have yet to master the art of poaching an egg but use an old trick. Place cling film inside of a bowl, crack the egg into the bowl, then wrap the egg in a cling film 'parcel'. Drop the parcel into a pan of boiling water on the hob, leave it to cook for a few minutes, then lift out the parcel, unwrap it et voila.

As a breakfast cook I do a lot of poached eggs. I to spin the water (I use salt not vinegar if you do use vinegar use white not malt, less taint), and crack them straight into the water that is just short of boiling, this is the hard bit, you have to keep your hands low (ouch ouch ouch!!) then dont play with them. The water must never come to the boil, if I am on form I can do a full english while they cook and cut the toast into cirles and butter it ready to put them on when I lift them out still soft, dont forget to have some kitchen roll in your hand to dry them. Repetition is the way to be good at it my no. 2 was still strugling after a summer season.
Bon Apetite

The secret to poaching eggs the way the chefs do it is to add a couple of tablespoons of vinegar to the water and NOT drop the egss in but rather slide them in from a cup or small saucer.

Poaching an egg like you see the chefs do on TV with dropping a raw egg in to swirling boiling water [touch of vinegar] I don't find that works too well.

I do poached eggs like my mother used to do. I put water in a saucepan, Get an old cup/mug, grease the inside slightly with butter and then break an egg in to the cup, lower cup into boiling water so the water is about half way up the side of the outside of the cup. 2-3 mins later you have a poached egg you can put a knife around the edge and slip out whole.

In a microwave, butter an egg mould or suitable cup as above, and sit in a microwave and prick the yoke of the egg so it does not explode in the micro wave, using a folk. Only microwave for 10 seconds at a time until it looks cooked. Then ease out as above.

I'm looking forward to doing this recipe, I've been looking for an Eggs Benedict recipe for years.
Thanks
Sam

Hmm. A lot of people don't know how to poach an egg. Instructions would be helpful for 'those' people. Not me of course.