|
Hey FS Community, any suggestions on how to get the top of the egg white cooked through but the yolk still a little runny when using a poaching cup? Sunday breakfasts are traditionally a fry-up in my family and I’m looking at tweaks to make it healthier.
Diet Calendar Entries for 31 January 2021:
|
1515 kcal
|
Fat: 69.37g | Prot: 63.42g | Carb: 157.51g.
Breakfast: Poached Egg , KOO Baked Beans in Tomato Sauce, Woolworths Potato Rostis, Bacon, Coffee. Lunch: Toasted Whole Wheat Bread , Baby marrow and Brie soup. Dinner: Fusilli with glorious spinach sauce (LF cream). Snacks/Other: Woolworths 100% Orange Juice, Roasted Salted Cashew Nuts. more...
|
|
 Comments
I do it the old school method directly in the water. the movement of the water cooks the egg all the way through. the other method I use when making eggs at work, and it works well and tastes good is to break the egg in a mug, pop it in a microwave and it takes under a minute - you just have to open the microwave at 10-20 second intervals to prevent an eggsplosion 🥚 it's almost exactly like a water poached egg. sorry my tips aren't quite what you're after though 😂
31 Jan 21 by member: Shereen Donede
|
use the lid , steam will cook the top
31 Jan 21 by member: Ashleyjacqueline29
|
Thanks both, I’ll give the lid and the microwave suggestions a go!
31 Jan 21 by member: Sheawyn
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment
|
|
|
Other Related Links
Members
|
Sheawyn's weight history
|