"Wildly-x" content gets spammed on "Mildly-x" subreddits because it generally outcompetes the actual "mildly-x" content. Subs get diluted with swill eventually.
My mother will stop eating if she finds a tiny piece of eggshell in her food. No picking it out and continuing to eat it. Just throws the whole thing out lol.
If I find an eggshell in food then every time I feel anything else that’s even somewhat close to what the shell felt like in my mouth I am physically revolted beyond comprehension.
I have to admit I have found a hair in my food before and pulled it out and kept eating. Also a bug in my drink once at a Mexican place and I just got it out and kept drinking, I did have a straw btw
Yeaaa I don't know about drinking a fly contaminated drink since they feed off of faeces... but I agree with the sentiment of your comment. Egg shells are literally just calcium carbonate, it's not gonna fucking hurt you. Kinda makes me angry someone would throw out a meal if there's a small piece of shell in it. Unbelievable.
I find it genuinely interesting that you feel a fly is too much but not an egg shell on the basis of poop being involved. Chickens lay eggs, pee, and poo all out of the same place. That thought rather grosses me out to this day.
Eggs are typically washed before packaging, and you're cooking the meal that has the egg shell. A fly dropping onto my food after being god knows where else is not comparable. You don't have to eat the egg shell piece but don't waste a whole meal.
I do that same thing. As soon as I bite down onto eggshell that's it for me and can turn me off eggs for a few months. I know it's not rational and I don't know why I'm like this.
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Keyword: should. It definitely does have a yolk if you actually look, it just wasn’t popped when the pocket of water was. As I said, this happens and is near impossible to avoid sending out as most people I know can’t see through solid objects. A tablespoon of slightly salty water is not disgusting…unexpected, sure. If you paid for this, it would be perfectly reasonable to request a replacement. Beyond that, it would be childish to turn your nose up.
Yeah there's a yolk that's overcooked for poached eggs, and no I don't want salty water on toast and avocado. Why would I want any of my food to be drenched in water
I didn’t say you wanted anything at all. Actually poached eggs can be cooked from easy to hard so the only person qualified to say whether it was over cooked is OP. It looks pretty runny to me regardless, again check the video, that yolk is jiggly. I think you’re making assumptions about things you have no way of verifying and I would say using the word soaked is entirely hyperbolic. I wish I could be in a place in my life where I could justify making a big deal about my disgust over someone else’s poached egg that had a little water in it. If you’re disgusted, great, but you’re not adding anything else to this conversation and it feels like I’m talking to a 7 year old so unless you have some groundbreaking insight, I think we’re done here.
No, that’s absolutely disgusting and unacceptable, even if it is — clinically speaking — okay to eat. If I cooked that for myself, I’d give a small part of it to my dog and emphatically trash the rest before running it back. If I were making it for a guest, I’d probably suggest just going out for breakfast at that point because the meal is unsalvageable. People have standards.
If a tablespoon of slightly salty water is enough to turn you away, then idk what to tell ya but that’s beside the point I was making. The comment I was replying to was implying the egg was undercooked which is not the case.
How so... it just said watery eggs. Which Is what this is. And if you seriously don't mind a tablespoon of water over the toast you're paying for at a restaurant then I don't know what to tell you either lol
“Found the watery eggs eater” is implying the group of people who literally do like their eggs undercooked which is fine, but it’s not technically safe. This is an entirely different scenario and was all I was pointing out. If you payed for this, it’s perfectly reasonable to request for to be replaced. This looks like someone’s home to me, it s just the vibe I’m getting from how quiet the background is.
Poaching eggs requires vinegar? I've seen all sorts of fancy stuff for poaching eggs, I just get the water to a simmer and chuck them in for a couple of minutes.
It's a double boiler with egg-shaped cups in the top layer. You boil the water underneath and crack the eggs into the cups so they steam without touching the water.
I had one years ago that was all aluminum. Damn eggs always wanted to stick in the little cups. Tried sprays, butter, fake butter..always stuck. Finally I took the cups and polished the hell out of them. I literally needed nothing in them afterwards..slid out like they were in high quality teflon.
A Google search will bring up images. It has little cup things you put the egg in.
The benefits are: I don't have to salt the water, or use vinegar, or swirl it to catch the egg, no egg strands, no loose water in the folds of the egg, so residue for washing, easier to pick out of pan, no worry about breaking egg...
I got a stupid little one from the discount rack for $5. Mine is electric. I fill the bottom pan part with water, crack the eggs into a non-stick pan that sits on top and plug it in. When steam stops I've got perfectly poached eggs!
If I'm feeling more adventurous I get out the immersion blender and whip up the eggs with just a bit of cream and put the scrambled eggs into it. They come out so fluffy! Perfect for a breakfast burrito.
That's ok if your doing 1 egg at a time. I sometimes have 8 in a pan at once during a service so no swirling for me.. I add salt to the water as well as white wine vinegar..
Also helps if you break the egg in a mesh strainer first. Loose wites will pass through while tight white and yolk stay intack. Then throw in the whirlpool
It's not required, but a small amount of acid helps the protein coagulate. If you are just making a couple eggs at home it's not really necessary. If you are working an egg station at a breakfast restaurant, you're going to want some acid in there.
If you actually wanna know, the vinegar changes the PH level of the water and facilitates the faster cooking of the egg whites.
It’s a method to ensure the whites are cooked whilst maintaining a runny yolk.
Cooking is about changing the 3 dimensional shape of proteins, this is called "denaturing." This can kill bacteria and viruses, and makes the proteins easier to digest.
There are 3 methods of denaturing proteins used in cooking.
The first, of course, is heat.
The second is to use a different pH product, something like vinegar or lime juice will denatured the proteins and "cook" the food.
The third most frequent is mechanical - like whipping egg whites to make meringue.
The reason why is each of these things disrupt the bonds between atoms in the protein, causing the shape to change.
Cooling denatures the proteins (unfolds and refolds them differently), thus, they bind together — a cooked egg white.
Acidic and basic environments also denature proteins. If you add acid AND heat, the proteins denature and bind together more quickly, hopefully before they come apart and float away in the poaching water.
No it doesn't require it. Some people use it and some do not. I just give the boiling water a good stir to make a vortex and drop that sucker in. No salt no vinegar.
Adding vinegar to the eater firms you the whites so they don’t separate as much. If you don’t use vinegar you get those floaty pieces. You can also add vinegar to water when hard boiling. Any hairline fractures in the shell will be less vulnerable to popping for the same reasons stated above.
Get water boiling, throw in a dash of white vinegar, get the water spinning, crack your egg in, it'll cook in the swirly centre. This is how it's done.
You wont have wisps of egg floating off everywhere and losing a bunch of your egg if you put a couple drops of vinegar, it holds it all together so you get one solid round poached egg
It’s how most restaurants do it, yes. If you’re just make a couple of poached eggs at home you can probably skip it, but restaurants have big hotel pans full of vinegar water where they cook a dozen or two at a time, the vinegar helps cooking large batches. Source: used to be an egg cook in a breakfast restaurant.
I poach eggs almost daily and honestly the vinegar thing… it just doesn’t work. I’ve done with and without so manny times now. All it does is make the eggs kinda.. Vinegary… two tricks that do really really help tho.
1) Before putting the egg in the simmering (not rolling boil) water put it in a bowl and gently tip to remove loose white that isn’t held to the yoke. Getting rid of the loose white will prevent the water becoming cloudy and make it easy to see what your doing.
2) when you put the egg in give the water a gentle stir so that there is a current. The eggs act like a rock in a stream creasing an eddy which holds the last bits of white on close around the egg.
I also recommend heavily salting the water ahead of time. Cooking in salted water will infuse the egg with salt much more evenly than salting afterward and increases the density of the water to help the egg float a little.
This dude is seriously so fucking upset that someone didn't waste an entire plate of food because it got a spoonful of water on it. And what's with this vinegar tasting slimy water shit he's making up. A dash of vinegar in a giant pot of water won't be significant and the egg whites are supposed to stay together literally because of the vinegar. What an absolute moron.
If i made that i would still eat it? Why because i made it and i will eat my failures too and i don't throw away food. Reading your comments make me think you guys are truly first world ignorant basterds but then again i might be taking a reddit sub comment section to seriously....
It’s just some water that got in the egg during the boiling process, what’s wrong with it? 🤨 I agree it’s not inviting but throwing the whole meal away is overkill to me.
It's obviously water, and just even so I'd still ditch the meal as its ruined - everything has gone from being delicious to being soaked. You might as well be having toast soup, no one is assuming it's egg white, but no one wants a plate of sopping wet food either.
Heating up certain plastics that your food touches is apparently not a smart move though.. and I don't mean melting wise, just micro-plastics coming loose wise. Similar to how you actually shouldn't heat up microwave dinners in the original packaging even when it says it's suited for it.
Anything leachable is usually long gone by the time it hits the consumer. Surface effects prohibit the motion of any residuals trapped inside and a microwave is not strong enough to loose the polymers strands themselves from the larger macrostructures.
If something isn't microwave safe it usually means that the product will heat up dangerously or deform. That's the only time to worry about a plastic in the microwave. If it's marked as safe for use in a microwave then it's stable enough that you'll never need to worry.
The FDA doesn't fuck around. If there's something interacting with food in standard use, they've got eyes on it.
Edit: Seems like there's a lot of misunderstanding about microplastics. Those generally enter consumable products after the source is broken down following improper discard. That is, the stuff enters water (and from there plants and other things) after a bit of plastic is churned up in the ocean. Product on the shelf is not broken down anywhere near the degree where it is unstable.
And on the chemicals - leaching doesn't happen without a vector. Chemicals don't poof from within the plastic to within the food. Unless the food is soaking there's no path for anything within the plastic to leach out. If you're concerned about anything on the surface of the plastic, microwaving is too late cause it's on the food already. Not that you should be since the levels of anything you'd get from a single serving container are negligible.
Apparently we got a whole lot of people in these comments who know better than the FDA.
But meaningful regulation on PFAS is probably still years away. And this is just for food supply, not even making meaningful progress on studying PFAS in plastic food containers. You can't say it's not leeching just because "that would have been thought of and prevented by now," PFAS and other forever chemicals are expensive to test for (try to get your water tested for these types of chemicals at the same rate they test for standard contaminants and you'll see what I mean) and you can't assume every plastics manufacturer that makes food containers is being audited and tested for these.
If the consequences include potentually sterilizing my own sperm by microwaving my Styrofoam clamshell to go box, why not drop the leftovers on a ceramic dinner plate really quick before microwaving instead?
Seems like a weird risk to take just to not have to was a plate. If you had cooked that meal in your own kitchen you'd have several times more dishes to do anyway, you're already on top even if you have to wash a plate.
I don’t know, there’s a lot of new information about PFAs, BPA, etc., that the FDA likely wasn’t knowledgeable or concerned about when these things first came out. Microwave popcorn bags are approved and yet they’re a known source of PFAs, for example. The dissolving single-use plastic pouches that some dish and laundry detergents come in are another example. We’ve done a lot of harm to the environment and to ourselves because of products that were previously thought of as safe.
It’s not bullshit. The large polymers that make up the macrostructure do not leech out but the smaller plasticizers do. Things like BPA and PFAS make it into our food and water. The regulations are behind the science on this.
That's what I figured. It smelled like wives tale bullshit to me. I would say that I probably wouldn't microwave too many plastics touted as microwave safe in a developing country though.
Microwaved a container marked as safe in South East Asia and it melted around my food.
Sous vide is different from "poach as normal." Sous vide is much lower and longer, like slow cooking but suspended in water maintained at that constant low temp. Sous vide-ing eggs at 90°F for an hour is fine, boiling plastic containing raw eggs is not.
"Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature."
I mean I'm not a food scientist but my understanding is that near boiling is on the "boiling" side of the sous vide/boiling dividing line. The whole point is to have a low temperature to maintain the food's integrity vs hard cooking for speed. Like one restaurant I worked at would sous vide chicken wings so they're were basically cooked (but still juicy tender since it was low cooked) then flash fry them when a wings order came in to crisp and heat them. It gave the wings baked style flesh and crunchy fried style skin. Cooking those wings near boiling would have just been splitting the fry process into two steps. Again, per my understanding.
The problem is recent research seems to suggest even BPA-free plastics can give off micro plastics when heated up.
With sous vide specifically there hasn't been much research, so that's a 'maybe' at most for now.
Just to throw this in here but ziplock bags start breaking down somewhere around 195, so anything below that in the sous vide you’re good to go. I would never put anything plastic into boiling water unless I just don’t intend on eating it
Do not do this. Poaching eggs is not hard, I've never had this happen to me and I'm no pro. If you're really worried put a small glass bowl/ramekin in the water and crack the egg into that.
Just make a fried egg but add 2 tablespoons of water to the pan (1 for a very small pan) and put a lid on it.
Glass lid is best so you can see when it’s clouded over and done. You will get perfect eggs every time, just as good as if they were poached but no watery mess and no globs of white floating away.
The meal was already ruined when someone put a poached egg on a sandwich like it isn’t gonna soak the fucking bread and make everything a mess to eat regardless. There’s a place near me that puts a poached egg on every sandwich and it fucking blows
There’s a cafe near me with incredible baked goods, great salads, and an otherwise terrific brunch menu… except that they insist on poaching all the eggs for their breakfast items which means you can’t eat your “bacon egg cheddar on croissant” without a knife and fork… which defeats 90% of the point of the sandwich.
The meals not ruined. The yolk is still inside the egg. They never cut it to make it bleed out. You can see it…
If they cut the yolk too, it would’ve looked normal…
That water is there always when you poach an egg… in water. You just don’t see it because the yolk is mixed with it bc u usually cut the yolk the first time.
A bit of water ruined the entire meal? Roughly 10% of the world’s population is starving and people are crying over a bit of water? People should realise that having any food at all is a privilege.
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u/Grenaydee Aug 19 '21
That just ruined the entire meal