Brian Turner is on Good Food Live tomorrow, so let us know if you have any questions. Thanks to all those who posted replies to 'How Do You Eat Yours?', we'll be reading some out tomorrow...Does anyone have any questions for cooking eggs, how to stop scrambled eggs going runny etc..If so the team would love to hear them!

I love poached eggs but no matter what i try i can't get the whites to go around the yolk in a round ball they end up all straggly. I have tried vinegar, swirling the water and always use very fresh eggs can you give me anymore tips.

Thanks Rachel

Hi Trudi,

Did you see GFL today, they answered your question but Brian Turner suggested using dripping to cook your fried egg in. I wanted to shout at the tv, Trudi is a vegie, can you answer her question again.

Hi Rachel,

I noticed they also answered your question. Whilst the info was correct regarding the water temperature and not letting it bubble, there is one extremely important point they missed. This is that only really fresh eggs can be used to make poached eggs. If you try an egg thats 3 or 4 days old, you will get more straggly bits by the day, you try it, a fresh egg is essential for poached eggs.

Dear Leili
I would really appreciate information on making Eggs Benedict particularly the sauce.
Best Regards
Jim

Darn, I missed this thread due to long weekend house-guests. I must say that I impressed them with a GFL/GFB egg inspired creation tho...

After watching the lovely Ed Baines make Spiedinos last week I came upon the idea of making the bbq'd bread cubes wrapped with pancetta into a funky breakfast. I made two sorts as a tester - one with streaky bacon and one with pancetta as he'd done. Pancetta won hands down.

New funky breakfast then became Rosemary Skewers of Bread Cubes, wrapped in pancetta, Fried Quail's Eggs and Roast tomatoes with salt, sugar and balsamic vinegar. ALL COOKED ON THE GAS BBQ !!! (We live in Spain)

I'm well chuffed as our guests gushed about it.

Especially amazing as I came up with the quail's egg idea on the day (the wrapped bread seemed to make sense for a breakfast dish when I watched it) and I've only been cooking since Spring this year -- all down to UKTVFood and our Jenny, really.

I shall certainly make the proper recipe with the scallops and the monkfish asap.

MaryJane