29 Members
Nerd Panic [NPROB]
Combat Metrics
Kills
1,853
Losses
450
Efficiency
80.5%
Danger Ratio
0.8%
ISK Metrics
ISK Killed
10347.49B ISK
ISK Lost
54.86B ISK
ISK Efficiency
99.5%
ISK Balance
10292.63B ISK
Solo Activity
Solo Kills
33
Solo Losses
161
Solo Kill Ratio
1.8%
Solo Efficiency
17.0%
Other Metrics
NPC Losses
6
NPC Loss Ratio
1.3
Avg. Kills/Day
0.5
Activity
Low
Character Biography
RECRUITMENT: CLOSED
FUCK: YOU
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Easy Poached Eggs
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner -- you can even make them in advance. Just follow our basic steps and you'll turn out excellent results every time.
INGREDIENTS
54 large eggs
DIRECTIONS:
1. In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
2. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
3. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
COOK'S NOTE
If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. You can refrigerate poached eggs for up to 3 hours, on a parchment-lined plate. To serve, heat water in skillet according to instructions in step 1 (above); gently add eggs and cook just until heated through, 30 to 45 seconds. Remove eggs and blot as directed.
FUCK: YOU
----------------------------------
Easy Poached Eggs
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner -- you can even make them in advance. Just follow our basic steps and you'll turn out excellent results every time.
INGREDIENTS
54 large eggs
DIRECTIONS:
1. In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
2. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
3. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
COOK'S NOTE
If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. You can refrigerate poached eggs for up to 3 hours, on a parchment-lined plate. To serve, heat water in skillet according to instructions in step 1 (above); gently add eggs and cook just until heated through, 30 to 45 seconds. Remove eggs and blot as directed.