Timeline for Cooking an egg without oil or butter
Current License: CC BY-SA 2.5
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 21, 2011 at 12:54 | comment | added | Adam Jaskiewicz | If your eggs aren't very fresh the white will spread out a lot when you're poaching it and more of it will float away. Fresher eggs hold together better. Same with fried eggs; a fresher egg will keep a nice neat compact shape better without spreading out across the whole pan. For scrambled eggs it doesn't matter since you're breaking them up anyway. | |
| Dec 13, 2011 at 8:13 | comment | added | hippietrail | Do you mean to say that scrambled eggs can be cooked with non-fresh eggs? Or do you mean that poached eggs requires eggs much much fresher than scrambled eggs? | |
| Jul 29, 2010 at 21:50 | vote | accept | tooshel | ||
| Jul 29, 2010 at 21:50 | |||||
| Jul 29, 2010 at 16:19 | comment | added | Kyra | +1 I love poached eggs. Eaten on toast with a bit of ketchup. :D | |
| Jul 28, 2010 at 19:37 | history | answered | Ian Turner | CC BY-SA 2.5 |