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What's YOUR food hack? (lemmy.world)

submitted 5 days ago by TheReanuKeeves@lemmy.world to c/asklemmy@lemmy.ml

24 comments fedilink hide all child comments

I've never seen anyone else do this either irl or in a video but I'm sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don't need to flip it.

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[–] vext01@feddit.uk 4 points 5 days ago (2 children)

Does anyone have a good poached egg hack?

I tried the mug in the microwave method, but it didnt work well.

[–] TheReanuKeeves@lemmy.world 3 points 5 days ago (1 children)

I do the old school lowest heat and swirl the water before putting the egg in for 4 minutes, works fine for me. I've tried double boiling in a ramekin and it works well if you need to do a bigger batch but I don't like the shape of them.

[–] thelardboy@lemmy.dbzer0.com 5 points 5 days ago (1 children)

If your eggs are more than a couple of days old, don't poach them. Fry or scramble will both be fine, but poachies need the freshest eggs you can get.

If you must poach an older egg, line a cup with cling film/Saran wrap and make a parcel of the egg then poach for the usual time. It's not as pretty, but it pretty much works.

[–] toastus@feddit.org 1 points 5 days ago* (last edited 5 days ago)

I completely agree with the first paragraph.

If I had to poach an older egg, I would put it in a kitchen strainer first (actually I mostly do this wish fresh eggs as well if I'm not too lazy that day).

The egg white of a fresh egg usually is still inside a small membrane-like thingy, but with time some of it leaks out, which becomes the fuzzy white when you poach an older egg.
Straining the egg removes most of it and makes the egg somewhat poachable again.

I also would still recommend fresh eggs, though.

Edit: I am pretty sure I learned that from Kenji Lopez-Alt.
Pretty sure he has a video about it on his youtube channel.

[–] BertramDitore@lemmy.zip 2 points 5 days ago

Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs:

Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs
Gently break egg into fine mesh strainer
Let the loose whites drip through the strainer
Carefully lower the strainer into the subsimmering water
Roll the egg out, and keep it moving gently with a wooden spoon
Allow to cook, moving eggs around a bit
Remove after around 4 minutes for fully set whites and runny yolks