Talk:Poached egg: Difference between revisions
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/* <ref>{{cite web|url=http://www.perfectpoachedegg.com/|title=What makes a perfect poached egg? |last=www.perfectpoachedegg.com|accessdate=2008-07-26}}</ref> */ |
/* <ref>{{cite web|url=http://www.perfectpoachedegg.com/|title=What makes a perfect poached egg? |last=www.perfectpoachedegg.com|accessdate=2008-07-26}}</ref> */ |
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{{reflist-talk}} |
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Latest revision as of 17:10, 11 January 2024
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removed image sep2016
[edit]
I removed an image(File:Poached Eggs - Howrah 2015-04-26 8504.JPG) because it did not match it's description ("Simple poached eggs on boiling water.") Basically, it's clear from the image that the eggs are not "on boiling water" as described. They are probably on a plate (the top left and bottom right of the image seem to show decorative marking on the plate).
I considered adding back the image, with a modified description, something along the lines of "Two chicken eggs poached in boiling water", but I notice that the eggs in this image might not be the best exemplar of the dish described in this article; I have no doubt this is an image of poached eggs, but they don't seem to exemplify the characteristic appearance portrayed in the other images(i.e. the tight encasement of an intact runny yolk in solid cooked egg white). The egg on the right seems to maybe have undercooked whites and the egg on the left looks like the yolk broke and mixed with the whites.
If any editors read this and might want to contribute their opinion towards a consensus if this image should be included and also what caption it should have (e.g. "Homecooked poached eggs attempt.") --IP_Editor (talk) 23:50, 13 September 2016 (UTC)
Removed a reference due to broken URL:
/* [1] */
References
- ^ www.perfectpoachedegg.com. "What makes a perfect poached egg?". Retrieved 2008-07-26.