The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: northfifeduckling on September 12, 2012, 06:01:29 pm
-
just watch, ignore it's in Chinese :idea:
http://bbs.wenxuecity.com/cooking/1160651.html (http://bbs.wenxuecity.com/cooking/1160651.html)
-
Very clever
-
That's very neat, and doesn't take any white with it, unlike pouring from one shell half to the other. :thumbsup:
-
I'll try it, bet I'll be able to break the yolk even then when it needs to be neat! Tell us how you get on if you try this method ;) :&>
-
Now that could make a great party trick - I'm just imagining the mess after a couple of glasses of the home-made stuff :innocent:
-
Well the saying is you learn something new every day, well i have learned that I will not except a drink ooot oh her bottle ;) ;)
-
A nifty trick, must try it ;D
-
Smart!
Not that I've ever needed to seperate a white from a yoke.
Now I know how though :thumbsup:
-
You've missed out then. Yummy custard, meringue, creme brulee, lots of good things need a seperated egg. :yum:
-
AND ................ a fluffy omelette! Whip the white till stiff, gently fold in condiments and the yolk, then cook as normal - it rises. Sprinkle a little cheese on top and lightly grill.
I love them with raspberry jam ;) Think I'll have that for tea, not had one for ages and ages, :excited: :excited:
-
Reminds me of a very nice restaurant on the mont saint michel, la mere poulard, used to haves Michelin star for its omelettes, spent a very pleasant night there once, much omelette, Armanac and a very wobbly midnight tour of the abbey, spooky
-
That is brilliant! I am so going to have a go! I am going to try this as well as the bottle of wine in a shoe trick! ;D