Rubbish

[bennettmurray]

Soft boiled eggs
My favorite way of preparing eggs is to fry them over medium. But sometimes, I like to switch it up a bit and boiling them in their shell until soft is my favorite way to do that. It's faster than boiling them hard, and (since I don't much like solid yolks) it's tastier. Here's how I do it.

This recipe assumes the eggs have been refrigerated and have just been removed from the refrigerator before beginning.

Boiling eggs in the shell pretty much starts the same way - by bringing water to a boil. The amount of water is variable depending on the size of pot and the number of eggs being boiled. An easy way to determine how much water is needed is by placing the eggs into the pot selected and pouring water in until there is at least 1 inch (more than 2 cm) of water covering the eggs.

You really need only about 1/2-in. (more than a cm) of water above the eggs for this to work well, but I find that some amount of water will escape as vapor while it is boiling and waiting for eggs to be deposited. Depending on how often you check on the pot, water loss can be substantial, so try to make sure you have at least an inch of water over the eggs before you start.

Remove the eggs from the water and place the pot (with its lid on) onto the burner on medium-high to bring to a boil. The water is ready once it reaches a rolling boil (large bubbles rising cause the surface of the water to tumble and roll).        
Source:www.dudool.com

[calderwillis]

How to temper chocolate
An good way to temper chocolate is in heat resistant glass in an oven at about 150-170 degrees. Just chop the chocolate and put into the glass bowl and put into the oven. Stir with a wooden spoon on occassion until all the crystals are dissolved and the chocolate is smooth. Remove from the oven and cool to the appropriate 85-88 degrees, you can test this with a dairy thermometer, and then use to dip premade centers. The benefit of tempering chocolate in the oven is that you cannot accidentally incorporate water into the chocolate, which is easy to do with a double boiler. If water gets into your chocolate it will change the crystal structure on hardening and the chocolate will 'bloom' which means white spots and streaks will appear. These cause the chocolate not to look as good, and makes the texture more chalky.

If your chocolates develop 'feet' when they are put onto a drying surface, it means the chocolate is sluffing off the center and pooling around it, then the chocolate is still too warm. Particularly when dipping truffles or very soft centers you need to make sure your chocolate is cool enough or it will start melting the center instead of coating it.

Source:www.dudool.com

[bennettmurray]

Soft boiled eggs
My favorite way of preparing eggs is to fry them over medium. But sometimes, I like to switch it up a bit and boiling them in their shell until soft is my favorite way to do that. It's faster than boiling them hard, and (since I don't much like solid yolks) it's tastier. Here's how I do it.
This recipe assumes the eggs have been refrigerated and have just been removed from the refrigerator before beginning.
Boiling eggs in the shell pretty much starts the same way - by bringing water to a boil. The amount of water is variable depending on the size of pot and the number of eggs being boiled. An easy way to determine how much water is needed is by placing the eggs into the pot selected and pouring water in until there is at least 1 inch (more than 2 cm) of water covering the eggs.
You really need only about 1/2-in. (more than a cm) of water above the eggs for this to work well, but I find that some amount of water will escape as vapor while it is boiling and waiting for eggs to be deposited. Depending on how often you check on the pot, water loss can be substantial, so try to make sure you have at least an inch of water over the eggs before you start.
Remove the eggs from the water and place the pot (with its lid on) onto the burner on medium-high to bring to a boil. The water is ready once it reaches a rolling boil (large bubbles rising cause the surface of the water to tumble and roll).        
Source:www.dudool.com