Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum
See also: http://forums.egullet.org/index.php?showtopic=60362
As you can see on this link, you can eat cherry leaves, too.
See also: http://forums.egullet.org/index.php?showtopic=60362
As you can see on this link, you can eat cherry leaves, too.
"Cherry blossoms are still not for eating". . .or perhaps they are: http://kokonuggetyumyum.blogspot.com/2008/03/happy-birthday-to-me.html
The vortex method has always worked fine for me, but the best way to prevent straggly, runny whites is to use FRESH eggs. The older an egg gets, the runnier the white, so look for the freshest eggs you can find. Not so easy in the supermarket, but if you have access to a farmers market and can find fresh, pasture-raised eggs, not only will they taste better but they will be much easier to poach. Looking at the photos on this post, it looks like those eggs are many weeks old!
Holy Cow.... I think I'll just have a Strawberry something or other.... sheesh!
See also: http://forums.egullet.org/index.php?showtopic=60362
As you can see on this link, you can eat cherry leaves, too.
Man your back is against the wall, Erin. You're probably going to have to just give in and eat a cherry blossom. And isn't rosaceae something that happens on cheeks?
I agree with all who've suggested that the plastic bag and poaching pans methods do not produce genuine poached eggs. Eggs cooked directly in water is the only way I'll consider it poached. ...and they look so much more appetizing that way too! Poaching pans make the egg look far too "perfect" (in a bad way), like an Egg McMuffin. The plastic bag makes that same, too rubbery, smooth texture. Ick.
i did the plastic wrap method as instructed but the eggwhite kind of stuck to the wrap so i sprayed it the next time with some olive oil. it works very well. no clean up.
i own the 4 cup egg poacher - cute little gizmo but a pain to clean the pan, the lid, and the cups every time...
An egg white coagulates 140F and the yolks at 149F. This is a safe temperature for almost all plastic wrap. Saran Wrap and Stretch Tight brand are safe up to near boiling temperatures (I'm not sure about other brands). If you are really scared about it, don't eat in restaurants because they use methods like that all the time.
I bought a set of "Poach Pods" at Sur La Table and find that they make a perfect poached egg. I tried the cling wrap method before as well and I felt that the egg looked weird and I found cooking in cling wrap kind of creepy. Most makers of cling wrap recommend that you not allow the plastic film to touch your food while microwaving it.
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