Comments on: Ask The Sous #1: Eggstacy and Eggscellence

By: Extra Virgin Olive Oil

Extra Virgin Olive Oil — Fri, 11 Dec 2009 02:32:08 +0000

Love, Love, Love eggs! However, when I make them they rarely come out pretty, so these are great tips. And honestly, who would have ever thought there is an art to flipping eggs :)

By: Fridge Freezers UK

Fridge Freezers UK — Mon, 23 Nov 2009 05:08:22 +0000

Great info have subscribed to your RSS feed cheers :-)

By: Don

Don — Fri, 05 Jun 2009 02:55:28 +0000

Thanks Chef! Now I've double the eggy tricks to try :) Don’s last blog post..Grocery Funnies from the Archives

By: Tom Bridge

Tom Bridge — Fri, 05 Jun 2009 02:54:21 +0000

Brilliant on egg-poaching. I'm going to have to try that. Tom Bridge’s last blog post..Just a Couple Thoughts on Service

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Wed, 03 Jun 2009 13:21:14 +0000

That totally helped, thanks. Now I have a new trick to try: "... ladled enough hot butter/oil over your egg, nothing will ever happen to it." And just in time. We have our second term practical exams coming up (two days worth) and I know eggs, in one form or another, will be on there. So cheers! CookingSchoolConfidential.com’s last blog post..Day twelve: Work in low places

By: kayce.

kayce. — Wed, 03 Jun 2009 12:55:40 +0000

or you can just poach it in the shell, but then you need a whole sous vide set-up, etc (or else you end up w/ just a boiled egg)... i'm happy w/ the comment you picked ~ there's a reason that the pleats on a chef's toque represent the 1,001 ways we learn to cook eggs: they're the hardest protein in the kitchen to master by far! kayce.’s last blog post..toby young hit by a car