Julia, I use the edge of the shell I just cracked, and no, it doesn't run.
It's the moral equivalent of a poached egg, without all the hassle.
E
On Sunday, January 24, 2021, 08:54:14 PM GMT+1, Julia Leatherwood
<julialeatherwood@xxxxxxxxxxxxx> wrote:
Hi Estela, you may have posted this before but can’t remember🤔😜. When you
prick the egg yolk doesn’t it run?
Will have to try and test.
Jx
Sent from my iPad
On 24 Jan 2021, at 12:59, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx> wrote:
Julia, I make poached eggs in the zapper.
In a ramekin or custard cup I put a small amount of water (about one teaspoon),
crack in the egg, prick the yolk and cover loosely with a piece of paper towel.
Assuming the egg was cold, 50 seconds on high power is just right (40 seconds
in summer). This is the amount of time that suits my microwave, yours might be
different and require some testing.
And if you do 60 seconds, you get the equivalent of a hard-boiled egg suitable
for mincing, (but not pretty enough to decorate salads and such).
(I have the feeling I described the process here years ago).
E
On Sunday, January 24, 2021, 01:00:36 PM GMT+1, Julia Leatherwood
<dmarc-noreply@xxxxxxxxxxxxx> wrote:
Hi Vicki, now I Denver you posting this pic before. Looks great. I would use
spinach too as don’t like kale. Are your eggs poached? If so they look great.
I don’t have much luck as despite swirling simmering vinegar Ed water the
whites start floating around and not nice.
Jukes
Sent from my iPad
On 24 Jan 2021, at 10:40, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Hi Jules,
These are the spicy Turkish eggs I meantioned:
https://ketodietapp.com/Blog/lchf/low-carb-turkish-eggs
My weekend breakfast lately. Just lovely complementary flavours. (I use baby
spinach not kale.)
One of my pics:
<Low-Carb Turkish Eggs.jpeg>
Vicki. :-)
On 24 Jan 2021, at 7:01 pm, Julia Leatherwood <julialeatherwood@xxxxxxxxxxxxx>
wrote:
Hi Vicki, you have me intrigued. What are spicy Turkish eggs? 🤔
J
Sent from my iPad
On 22 Jan 2021, at 22:21, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Looks awesome, Jules. I love Thai curries… at least, the more common ones we
see here (e.g. red, green, massuman, panang, jungle). Now you’ve made me crave
Thai food… and I just had some lovely, spicy, Turkish eggs for breakfast!
Vicki. :-)
On 23 Jan 2021, at 8:48 am, Julia Leatherwood <julialeatherwood@xxxxxxxxxxxxx>
wrote:
Made Panang Chicken curry tonight. Was very tasty and first time I have made
it. Usually make a Thai Red Curry so this was a nice change. Didn’t have Basil
though so just garnished sith coriander/cilantro.
Jules
<IMG_0265.JPG>
