here is how...

place it in an ice bath for 5–10 minutes to stop cooking and shrink the egg slightly. Crack the shell gently all over, particularly at the wide end, and peel while submerged in water or under running water to help the membrane slide off easily

Posted By: Pixelman on March 14th 2026 at 13:37:51

Message Thread

Marmalade on brown bread toast. Coffee. Sun. Ooooh, Sir. (n/m) (General Chat) - paulg, Mar 14, 10:33:07
- Two eggs on tust. (n/m) (General Chat) - DrDublin, Mar 14, 10:47:28
  - Scrambled eggs and mushrooms on toast today, with real butter (n/m) (General Chat) - APB, Mar 14, 12:52:33
    - Mushrooms an excellent addition. (n/m) (General Chat) - DrDublin, Mar 14, 12:54:54
  - Pooched/scrambled/fried/raw? (General Chat) - paulg, Mar 14, 10:50:03
    - I like a poached egg but struggled with consistency (General Chat) - SimonOTBC, Mar 14, 11:40:36
      - Doesn't that mean peeling the egg whilst still hot though? (n/m) (General Chat) - DrDublin, Mar 14, 12:47:22
        
        here is how... (General Chat) - Pixelman, Mar 14, 13:37:51
        
        You know I'll give it a go but I'll be fooomun if it turns out cold egg on tust. (n/m) (General Chat) - DrDublin, Mar 14, 14:28:43
    - I went fried today, Saturday treat (n/m) (General Chat) - DrDublin, Mar 14, 10:50:58
      - Solid choice (n/m) (General Chat) - paulg, Mar 14, 10:52:44
- Double bacon sarnie, mugger T (General Chat) - Old Git, Mar 14, 10:40:59
- Just need 3 points now !! (n/m) (General Chat) - loz, Mar 14, 10:34:41

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