A series of daft events on the way to healthier eating.

Nor me Ffin. With a dribble of vinegar for the poachies.
Jane10, don't forget to join us on the low-carb thread!

I'm struggling to find what could be better than a plain pan of water for boiling or poaching eggs. Just takes a few minutes.

DH denies any knowledge re: teaspoon in flowerbed or missing ones....
I'm , is there a Third Dimension for teaspoons?

Boiled eggs and dippies were my evening meal of choice at one time. I used to use the egg carton as an egg cup,using one of the other bits to put my salt in. In retrospect the carton was probably covered in salmonella and the salt was very very bad. But that was the 1970's so I was ok.

Have just ordered another 12 teaspoons from Amazon. That should last us a few weeks. Good idea to ask the archaeologist about finding teaspoons!

Given the way teaspoons disappear I asked DS, an archaeologist, if they ever found teaspoons in excavations. His answer was 'rarely.

In which case where do all those errant teaspoons go?

Ooh Easter eggs, what a good idea.

Easter eggs are the way forward!

Mine were from Asda

I only posted because I'm so pleased with myself for actually getting a poached egg right after all these years!

The instructions were very sparse or non-existent, Ana, and I am sure they didn't say anything about greasing the poachers.

I should go to a more upmarket shop, serves me right.

I love my electric egg boiler, perfectly cooked eggs every time. The only thing is that now they come with an egg poacher insert. Mine was one of the originals and only boils eggs. I would like the steamer and poacher attachments, but can't find them for sale separately anywhere. Mine is a delta egg boiler bought from Aldi.

Did you read the instructions at all, rose...?

Oh dear Thank you
I will get you to come and give me a demonstration!

rosequartz I've got those silicon egg poachers too. You're suppose to grease the inside first, put the poacher in the simmering water and THEN drop the shelled egg in! (I always decant mine into a cup first - safer!).

I've found about 8 mins is about right - get the whole thing out of the pan with a slotted spoon, scoop the egg out and turn it onto folded kitchen paper. A lot of the stuff you think is uncooked white is actually water from the steam.

Jane10 I think that a knife, fork and a plate, any size will see you through that operation.

I must say in the defence of the egg boiler it worked perfectly- perfectly cooked eggs every time in a matter of minutes and using very little water or energy. It was just me and our lack of equipment that stymied it all. Back on track now. It does poached eggs too. Hmmm what do I need before I try that?

Ditto for poached eggs (except I didn't need a teaspoon).

I bought some little silicone egg poachers, you drop the shelled egg into the mould and drop that very carefully into boiling water, enough to come up the sides. Cue for splashing fingers with boiling water. It is supposed to take about five minutes. About fifteen minutes later the egg still looks a bit glutinous on the top and not set. Hey ho, I can't wait any longer so took it out (mind the fingers) and tried to turn the egg out of the silicone poacher. It was completely stuck.
Ended up with a mashed up egg, hard on the outside, not done on the top.

I've just dug up a teaspoon in the flowerbed...... big time!
Was down to three in the cutlery drawer ...