Induction hob

[Mr Gus]

There is a lot of starch on rice to wash off if you want it flufy grained & not stodgey clumps, but water is best ditched than repurposed in general
Washing rice takes about 3 litres to run clear, ..its a lot, but the rice is far better whethetr eaten straight away or boxed & sealed in the fridge.

At least when pot in pot cooking i can re-use "some" ..such as use it to cook a chicken or something.

Perhaps the 8 hr soak forms surface starch differently with maybe less water waste??

[Joeboy]

Worked well, a few minutes and the rice was done. Preheated the water on the WBS. A couple of minutes on the induction hob and meal ready!
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[Mr Gus]

We know where the egg shortage stems from, ..joe is hoarding.

Some poke "pok-ee" sauce would have you scoffing seconds, try find some of the kikkoman stuff joe, lemon poke is my other choice when its basically a rice meal.

have you tried marinading those eggs?

[Bugtownboy]

Worked well, a few minutes and the rice was done. Preheated the water on the WBS. A couple of minutes on the induction hob and meal ready!
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Crack on Joe, that looks a belting meal.

Eggs are such an unappreciated super food - my go to easy meal.

Don’t understand why they had such a bad vibe

[Mr Gus]

A meal of eggs gets a bad rap, love em, compact tasty fuel.
Anyone who eats proper porridge dngaf what alleged expets say about eggs, who should be more concerned about the poor old hens.

Poached eggs / soft eggs on toast ought to be a family meal once a week staple, with decent salt, get us back to understanding "simple & satisfying" in the same way folk look at a good " hands off" stew.

Cooked in a sous vide then rapidly ice water chilled mine are good for a week in the fridge, a simple go to, or warmed & added to something like a pan of non fried spanish eggs..
Meat free, can of chopped tomatoes, or with chorizo.. bish bosh, pound on some decent paprika, or those sausages I sous vided if being a pig.

https://spainonafork.com/classic-spanis ... la-recipe/


Plum tomatoes on toast & cholula. as the breakfast alternative, eggs optional ...meal.
breakfast wrap with a poached egg, saus bacon & a bushel of salad ..banging.

Love that egg, appreciate that chicken.

If there wasnt an oeuf shortage i'd be perfecting my marinaded eggs recipe (tbh i love a poached eggs texture broken up in a 500ml of noodle broth over a soft boil.

Egg farmers not exactly seeing the money from price rises in shops, production typically being hot "sheds" that consume too much electric, so they are suffering.

[Bugtownboy]

Our eggs, Gus, are from our friend - well, at least her chooks.

I’d love to have some chooks, don’t want the responsibility so a relationship where we supply some spent brassica’s/mustard leaves/something to root and toot works for us - chooks vicariously.

Trouble is, when the laydees aren’t laying, even the best commercial eggs are nowhere good enough.

Eggs for breakfast, in several ways, at least three times a week. Great start to the day.

[AE-NMidlands]

A meal of eggs gets a bad rap, love em, compact tasty fuel.
Anyone who eats proper porridge dngaf what alleged expets say about eggs, who should be more concerned about the poor old hens.

Poached eggs / soft eggs on toast ought to be a family meal once a week staple, with decent salt, get us back to understanding "simple & satisfying" in the same way folk look at a good " hands off" stew.
...
Egg farmers not exactly seeing the money from price rises in shops, production typically being hot "sheds" that consume too much electric, so they are suffering.

What? We have eggs for lunch almost every day! Usually one each boiled on (or with) toast, sometimes scrambled if SWMBO feels the need for an easier way to eat a bit more (1.5 or 2 each instead of just one boiled.)

Going out we (she) will make a bacon or cheese omlette and put it in a sandwich or a crusty roll. Best picnic lunch we know, and if you are in Spain about to set off for home, get a cafe to make you one to take away: you get very envious glances from people around you on aeroplanes or trains!

If the grandchildren are with us it is always eggs for breakfast to keep us all going if we're having a day out.

I think open-minded "experts" now recognise that animal fats need to be back in the diet (having been demonised for a few decades) and eggs provide so much more...
(and the egg producers predicted this shortage back in the spring, when they pointed out that they were losing money on each egg that left their farms, so they were cutting their losses by not re-stocking. Price needed on farms [was] 40p per dozen more, shops have put the price up by 40 or 50p and passed on less than 10! Now we shall have to pay a lot more for poorer quality imported eggs while our farmers are being put out of business. I don't know what the govt thinks it is doing, but it's certainly not looking after food security, poultry welfare and health or the rural economy.)
A

[Mr Gus]

Thats it, the govt doesn't think what it's doing.

3 eggs is my standard, has been for decades, unless going up the mountain in which case 6 soft boiled, french stick & their awful butter + a scooped out avacado, fuelled up ..no stopping for lunch or loo.

Tis a joy to have a cheese n' veg omlette daily if breakfast is included, once had 90 consecutive days like that over a season ...delish & you can still touch your toes without puking.

[Bugtownboy]

OK, while we’re on it, my 3 times a week breakfast is mushroom omelette (with chilli and spring onion), , though when we’ve got the stuff from the garden, has to be a Shakshouka type variant - dependent on how many toms/peppers/chillies/garlic we have ready.

Not organised enough to have our own flat bread, but Hey Ho !

Need to shout out a bit more about the real positive of eggs for breakfast (and any other meal).

[Mr Gus]

i'm ashamed to say it but i dont make omlettes, never something I mastered, nor followed up, guess that flags up how my brain staggers about these past decades, a real hole in my memory unless it is on a menu, ..crazy.

Will set a repeating reminder & hope to catch myself remembering long enough to try it on the induction hob.

poke:
https://www.kikkoman.co.uk/inspiration/ ... ke-sauce!/

ponzu (lemon)
https://www.kikkoman.co.uk/product-range/ponzu/