Asklemmy

54008 readers

445 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 7 years ago

MODERATORS

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

submitted 3 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.

you are viewing a single comment's thread
view the rest of the comments

[–] thelardboy@lemmy.dbzer0.com 5 points 3 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 3 days ago* (last edited 3 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.