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  #11  
Old 10-02-2011, 02:07 PM
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Old 23-02-2011, 08:29 PM
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When is part 2 mate?
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Old 25-02-2011, 01:47 AM
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After a few more of these, maybe.

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Old 27-02-2011, 01:03 PM
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Old 05-03-2011, 09:27 PM
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Old 10-07-2011, 01:17 PM
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^^^

thanks for this
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Old 21-10-2011, 09:04 PM
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I like this one a lot, still looking forward to the next installment but our Stringybob is something of a perfectionist so fair enough.

On the subject of perfect, when i poach eggs I have a method that never fails

Boiling water in a pan w a dash of salt and a teaspoon of vinegar (no shocks yet huh?)
Before cracking the egg into the water, stir it as fast as you dare without spillage - this creates a vortex in the middle which helps your egg keep it's shape.

Bring to the boil again, at this point I put the toast down (timing = crucial)

When the toast pops up your egg is done, butter toast as fast as you can and serve (with beans of course, you're a fucking idiot otherwise, or maybe you have a job?) - for those in work with cash to spare, get yourself some black pepper

I appreciate this may be a little toaster specific so will maybe get the stopwatch out next time to help those unfortunate enough not to be in posession of a morphy richards 44098

Cheers
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Old 22-10-2011, 05:54 AM
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Question: what does the vinegar do for it?
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Old 23-10-2011, 12:57 AM
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I believe the vinegar helps bind the egg, though that may be an old wives' tale or urban myth.

at the very least it adds vinegareness which is as crucial as the beans
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Old 23-10-2011, 09:26 PM
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Great stuff. I'll never badly poach an egg again. You can stick the Bib Fortuna mix up if you like, Bob. As poor as it may be, it could be quite some time before I get around to doing another one.
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