Cooking eggs

[rivercrow]

I love eggs.

This morning, I decided to learn to poach eggs. It turned out pretty well. I didn't do the vinegar in the water trick or the "mini-vortex" trick, so the white dissipated some. Next time, I will also use a soup ladle to lower the eggs in the water instead of a cup or spice dish.

Anyone else got good ways to cook eggs?

[Ivy]

I just had Eggs Benedict for the first time a week or two ago. Yum!

I like eggs almost any way, as long as they are fully cooked. No runny eggs for me.

[Rajah]

I like 'em fried, on white bread w/ ketchup.



And now I want breakfast. THANKS.

[Haight]

This morning, I decided to learn to poach eggs. It turned out pretty well. I didn't do the vinegar in the water trick or the "mini-vortex" trick, so the white dissipated some. Next time, I will also use a soup ladle to lower the eggs in the water instead of a cup or spice dish.Three things on that:

a/ The fresher the eggs, the tighter the grip on the yolk.
b/ You need the vinegar.
c/ I put the eggs into individual ramekins, allowing the front to just barely enter the water, and then I let it roll slowly into the water.

[rivercrow]

Three things on that:

a/ The fresher the eggs, the tighter the grip on the yolk.
b/ You need the vinegar.
c/ I put the eggs into individual ramekins, allowing the front to just barely enter the water, and then I let it roll slowly into the water.

I *vaguely* recalled the "fresher the better" thing. We just got these eggs on Friday night, so they are pretty fresh. (They feel fresh--good shell texture, nice crisp shells, yummmm).

Does it matter what kind of vinegar? I seem to have a lot of balsamics, but straight white might be a special purchase. Is it the salt? I read I could put salt in the water too.

I didn't let the eggs roll into the water--but I didn't drop them in, either. The one turned out much better than the other--I think my technique improved on the second try. Can't wait to do this again! Fun!

[Geoff]

3 pieces of day old bread, soak in a couple of beaten eggs. Fry the bread lightly, yumm.

-Geoff

[Rajah]

3 pieces of day old bread, soak in a couple of beaten eggs. Fry the bread lightly, yumm.

-GeoffSome of us call that "French toast."


:tongue:


;)

[rivercrow]

Oooh, thanks, Rajah--I thought that sounded familiar! Missing the maple syrup, tho. mmmmm

[Geoff]

Some of us call that "French toast."


:tongue:


;)

Well, you've mentioned your culinary skills before, so I thought it best to describe it rather than assume recipe knowledge ;)

-Geoff

[booyalab]

i love deviled eggs

[Rajah]

Well, you've mentioned your culinary skills before, so I thought it best to describe it rather than assume recipe knowledge ;)

-GeoffHAH.


Thanks.

[niffer]

I like eggs any style.

[thirtyfour]

I love soft-boiled eggs. You cook them like hard-boiled eggs only not nearly as long. Then you tap off the tops of the eggs and dip toast in them.

[Res Ipsa Loquitur]

I love eggs too, particularly omletes or scrambled.

My mom makes the best deviled eggs - she uses a secret spice in the egg mixture. Whenever she makes them, they are gone in a matter of seconds.

[EffEmDoubleyou]

I love eggs many ways, as long as they're fully cooked. My favorite is probably scrambled with some cheese, sausage and potatoes in a burrito.

The one thing I cannot abide is ketchup or salsa on eggs. I understand it's popular, but it makes my stomach turn.

[niffer]

I love eggs many ways, as long as they're fully cooked. My favorite is probably scrambled with some cheese, sausage and potatoes in a burrito.

The one thing I cannot abide is ketchup or salsa on eggs. I understand it's popular, but it makes my stomach turn.

I like eggs with HP sauce..as well as the sauces you mentioned.

[girlnamedbless]

I hate eggs.

[Ivy]

Moved from Bonfire.

[curmudgeon]

Anyone else got good ways to cook eggs?

I love coddled eggs. Rub the inside of the coddler with a little butter or ghee, add a pinch of very sharp shredded cheddar, crack in a large egg, add salt and pepper, put the lid on the coddler, and drop into boiling water for ~10 minutes.

[dissolved girl]

I love eggs, I'm hard boiling one at this second. French toast is amazing, especially with brown sauce.

A cheats way to poach eggs (although I worry about how healthy clingfilm being in contact with the eggs is).

1. Square of cling film

2. Cling film stretched over a cup with a dip in the centre big enough to put your egg in

3. Put raw egg into dip and then remove cling film and twist at top to seal egg inside

4. Cook in pan of boiled water with top of cling film out of water for easy removal

5. Cook for desired time, remove, eat etc.

[EffEmDoubleyou]

I love eggs, I'm hard boiling one at this second. French toast is amazing, especially with brown sauce.



What pray tell is brown sauce? It sounds savory rather than sweet, which would make it an odd topping for French toast.

[Sahara]

I have a Moroccan breakfast recipe for eggs, that I actually make often for myself and my kids. Bit more effort than just frying or poaching, but seriosuly delicious.

3 medium sized tomatoes
1-2 eggs (your choice)
1/2 tsp parsley
1/2 tsp coriander (if usings fresh then chop really fine)
1 clove garlic (ground)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chilli powder
drop or two of oil
salt to taste

Dice the tomatoes and add to oil in a frying pan on high heat, use a fork or something to mash the tomatoes down as you are cooking them, add all the seasoning herbs and garlic, stir in, gently crack 1-2 eggs over it all so that they are resting above the tomatoe mixture, turn down heat to medium, put a lid on and leave to cook until the egg reaches a consistancy you are happy with. (this is basically like poaching an egg, only with the juices of a tomatoe and flavour.

Serve with crusty bread, using the bread to dip into the sauce........seriously delicious.

You can also turn it into a main meal, by just increasing the ingrediants, adding prawns prior to the eggs for 5 minutes, and then the egg. Serve with chips (british chips), or saute potatoes.

:)

[Sahara]

What pray tell is brown sauce? It sounds savory rather than sweet, which would make it an odd topping for French toast.

HP Sauce - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/HP_Sauce)

Yummy on bacon.

[Geoff]

I have a Moroccan breakfast recipe for eggs, that I actually make often for myself and my kids. Bit more effort than just frying or poaching, but seriosuly delicious.

3 medium sized tomatoes
1-2 eggs (your choice)
1/2 tsp parsley
1/2 tsp coriander (if usings fresh then chop really fine)
1 clove garlic (ground)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chilli powder
drop or two of oil
salt to taste

Dice the tomatoes and add to oil in a frying pan on high heat, use a fork or something to mash the tomatoes down as you are cooking them, add all the seasoning herbs and garlic, stir in, gently crack 1-2 eggs over it all so that they are resting above the tomatoe mixture, turn down heat to medium, put a lid on and leave to cook until the egg reaches a consistancy you are happy with. (this is basically like poaching an egg, only with the juices of a tomatoe and flavour.

Serve with crusty bread, using the bread to dip into the sauce........seriously delicious.

You can also turn it into a main meal, by just increasing the ingrediants, adding prawns prior to the eggs for 5 minutes, and then the egg. Serve with chips (british chips), or saute potatoes.

:)


Yummmm!

-Geoff

[Sahara]

Yummmm!

-Geoff

:) Let me know if you make it and if you enjoy it, it's actually a "poor mans dish" in Morocco, but that's why I like it, costs so little to prepare.

[Oberon]

My favorite way to prepare eggs is as an adjunct to sausage gravy.

Having fried a couple of handfuls of loose sausage in a frying pan, proceed to make the gravy by preparing a roux amongst the meat...dump in a cup or so of flour and lightly brown it in the sausage grease, thoroughly blending the flour and grease in the process. Then add water, onion powder or dried onion, and black pepper to taste. The quantity of water depends on how thick you like your gravy. You can use fresh onion if you like, but if so you should brown it with the sausage rather than adding it later.

When your gravy is ready, turn the heat down to simmer, crack three eggs directly into the gravy (they'll float and hang together), and put the lid on. Allow the eggs to steam in the simmering gravy for five to ten minutes. When the whites of the eggs are firm through, they're done.

Serve eggs and gravy ladled generously over fresh biscuits, with additional salt and pepper at table if need be.

[EffEmDoubleyou]

HP Sauce - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/HP_Sauce)

Yummy on bacon.

Ah, no wonder I didn't know, it appears to be uniquely English. Still, it sounds kind of gross to put on French toast.

[Brendan]

i love deviled eggs
God. Me too.

[Oberon]

I could eat a dozen deviled eggs in a sitting. I never have, but I'm certain I could.

[Ivy]

Deviled eggs = the shiz!

My mother-in-law makes them with curry. I haven't decided yet if I like them that way. It's not what I'm used to, but I'm open to change.

[Ivy]

I could eat a dozen deviled eggs in a sitting. I never have, but I'm certain I could.

Do you mean a dozen halves, six whole eggs, or a dozen eggs, 24 halves?

I've eaten a dozen halves before. When I was pregnant with my second child I had high blood pressure at the end. My midwife "prescribed" me six eggs a day and all the watermelon I could stomach. It worked. I'm not sure what's in eggs that lowers blood pressure (short term-- I'm pretty sure long term it's not good to eat six eggs a day, but it was only going to be a couple of weeks for me).

[NoahFence]

The only trick with eggs I know is to add to the beaten eggs before you scramble them: some 1/2 & 1/2, various bits of cheese, and a dash of cumin. Also I find that heat is a key element to successful eggs...low side of Medium makes the best, though it takes longer.

Let me also add that I have never successfully flipped an omelette. :(

[Oberon]

Do you mean a dozen halves, six whole eggs, or a dozen eggs, 24 halves?



I meant a dozen halves, six whole eggs.

[EffEmDoubleyou]

I could eat a dozen deviled eggs in a sitting. I never have, but I'm certain I could.

I could literally eat eggs until my stomach explodes. I love them. As much as I like deviled eggs though, I prefer egg salad. It's the same thing basically, only more finely mixed.

[substitute]

In a frying pan, with a little olive oil, fry some chopped onions and crushed garlic. Add as much chilli as you like. When the onions are soft, add a can of chopped tomatoes, and one of kidney beans. When it's all heated through, pout the mixture into oven proof dishes, crack an egg or two in the middle of each one, add a drop of olive oil on top of the egg and bake at about 200C for ten minutes. Eat with bread rolls.

[Park]

Cooking eggs volume 2
I read about baluts not that long ago and showed a pic to my husband. It repelled him so much that he seriously gets annoyed at me for just saying the word "balut" which offcourse means I say over and over again (especially when we eat).

Balut: (http://overheard.loveneverfails.ca/blog/wp-content/uploads/2006/07/balut.jpg)
From wiki - Balut is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, baluts are mostly sold by street vendors at night in the regions where they are available. They are often served with beer. The Filipino and Malay word balut(balot) roughly translates to mean "wrapped".

[Oberon]

Here's another favorite way in which I cook eggs. It's a frittata.

http://frontier.cincinnati.com/blogs/foodie/uploaded_images/frittata3-742113.jpg

Think of it as a really chunky quiche without the crust.

[Ivy]

That looks yummy!

My mother-in-law makes a thing like that called a German Apple Pancake, which I suspect is neither German nor a pancake but actually does contain apples. Mostly eggs with a bit of flour and milk and apples, baked in a skillet and then topped with apple compote.

[Oberon]

The frittata starts in a cast-iron frying pan. Start by frying bacon, ham, or sausage, then add potatoes, onions, and (somewhat later) mushrooms. When the vegetables are cooked, pour raw scrambled eggs over the mixture, top with shredded cheese and fresh tomatoes, and pop the whole thing in the oven for 20 minutes or until the eggs show a touch of brown around the edges.

It's fantastic.

[Ivy]

The frittata starts in a cast-iron frying pan. Start by frying bacon, ham, or sausage, then add potatoes, onions, and (somewhat later) mushrooms. When the vegetables are cooked, pour raw scrambled eggs over the mixture, top with shredded cheese and fresh tomatoes, and pop the whole thing in the oven for 20 minutes or until the eggs show a touch of brown around the edges.

It's fantastic.

That sounds awesome. I may make it tonight!

I found the German Apple Pancake recipe:

German Apple Pancake

INGREDIENTS

Pancake:
3 large eggs
3/4 cup milk
3/4 cup white flour
1/2 tsp salt
1 1/2 Tbs butter
1/2 cup thin-sliced apples

Filling: 1 lb. tart, fresh apples (pippin are great)
1/4 cup melted butter
1/4 cup sugar
powdered cinnamon and nutmeg

Topping:
2 tbs. melted butter
powdered sugar

Preheat oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12 inch skillet, melt about 1 1/2 tbs butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. The pancake should be light brown and crisp.

During the first 10 or 15 minutes of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.

While the pancake is baking prepare the apple filling. Peel and thinly slice a pound of apples. Saute them lightly in 1/4 butter and add 1/4 cup sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not to soft. About 8 to ten minutes of cooking over a medium flame should be plenty.

(The filling can be prepared ahead and reheated just before serving)

When the pancake is ready, slide it onto an oval platter, pour the apple filing over one side, and fold the other side over. A little melted butter can be poured on if you choose and the whole thing carefully sprinkled with powdered sugar through a sieve. Serve it at once, slicing pieces off crosswise.

(From Vegetarian Epicure)

[OK Radio]

I love eggs.

This morning, I decided to learn to poach eggs. It turned out pretty well. I didn't do the vinegar in the water trick or the "mini-vortex" trick, so the white dissipated some. Next time, I will also use a soup ladle to lower the eggs in the water instead of a cup or spice dish.

Anyone else got good ways to cook eggs?

What's the mini-vortex trick?

I definitely add vinegar to the water ever since I read about it in Southern Living, but I'm entirely lazy in the morning and want to cook eggs as easily as possible. Basically, I just pour in some vinegar without measuring, don't let the water rapidly boil, and try to time the eggs given the time it takes for my toaster to produce the best slice of toast it can. Unfortunately, my timing method doesn't automatically work with other toasters and their idiosyncrasies. Can anyone confirm that the egg into a cup and then scooped into the water is inherently better? That's a whole cup I'd have to wash, plus it adds entire seconds onto the egg entering the water time.

[Ivy]

I just looked it up- not a well-publicized trick but I'm going to try it. Swirl the water around so it's spinning when you drop the egg in. Supposedly helps the egg keep its shape while cooking.

Also, hi! :)

[OK Radio]

I have no idea why I didn't look it up myself. Thanks for the information.

And, hi, too. :)

[EffEmDoubleyou]

Poached eggs are the least appetizing and most complicated way to make eggs.

And hello, Wonder Twin :)

[Beat]

I just had Eggs Benedict for the first time a week or two ago. Yum!

I like eggs almost any way, as long as they are fully cooked. No runny eggs for me.

Eggs Benedict is amazing. Man, I miss my dad's Eggs B. Sounds so good right now.

[rhinosaur]

Regarding the egg poaching discussion on, like, page 1 or something (edit: or more like a few posts ago), this is a must-read:

B3TA : FEATURES : HOW TO POACH AN EGG (http://b3ta.com/features/howtopoachanegg/)

Dude tries out several different methods of egg-poaching and posts the results. In short, plastic wrap is your friend. The vortex method gave egg soup.

A word of precaution. If you're at work, it would be unwise to look at much else on that site.

[Jive A Turkey]

Eggs Benedict is amazing. Man, I miss my dad's Eggs B. Sounds so good right now.

and its sister the New Orleans-esque Eggs Sardou...

[Jive A Turkey]

Regarding the egg poaching discussion on, like, page 1 or something (edit: or more like a few posts ago), this is a must-read:

B3TA : FEATURES : HOW TO POACH AN EGG (http://b3ta.com/features/howtopoachanegg/)

Dude tries out several different methods of egg-poaching and posts the results. In short, plastic wrap is your friend. The vortex method gave egg soup.

Good Lawd!!! Haha...
That guy really didn't give the alternatives a fair shake, did he?. Those were some of the worst poached egg preparations I've seen. Blatant plastic wrap usage biasing.

[rhinosaur]

I could go for some fried eggs right now, with a side of potatoes and onions (or corned beef hash, if you're lazy). Some toast would be nice, too, to soak in the eggy stuff.

Man, if Finch's were open, I'd totally be there.

[rhinosaur]

Good Lawd!!! Haha...
That guy really didn't give the alternatives a fair shake, did he?. Those were some of the worst poached egg preparations I've seen. Blatant plastic wrap usage biasing.

I don't know, the "drop the pot" method seemed to work just fine. However, I do like the idea of not having to clean up after cooking. Thank you petroleum products industry.

[Jive A Turkey]

I don't know, the "drop the pot" method seemed to work just fine. However, I do like the idea of not having to clean up after cooking. Thank you petroleum products industry.

Yeah, that one's probably okay. It's that vortex sewage sample he made that threw me. Needs a much deeper vessel for vortexing.

[rhinosaur]

It's that vortex sewage sample he made that threw me. Needs a much deeper vessel for vortexing.

Oh, is that why the egg turned out looking like seagull poop?

And can't you just crack an egg into a mug, and microwave it?

[Ivy]

Number one, I wouldn't put plastic wrap in boiling water and eat what was in it, anyway. Number two, that one looked gross to me. I don't like runny eggs.

I think I'll stick to letting the Elmo's chef poach my eggs for me.

[Jive A Turkey]

Oh, is that why the egg turned out looking like seagull poop?

Yeah. The egg probably hit the ground and stopped spinning before it could solidify to any degree.

And can't you just crack an egg into a mug, and microwave it?

You could, but there'd be no temperature control. Large water baths control heat steadily. There's a six degree F differential or so between the point at which whites solidify and yolks solidify. I suppose management at that temperature (threshold starts just above 145 F) would deliver the most predictable and repeatable result. I haven't tried turning the microwave over onto its back and filling it with water yet.

[Ivy]

Moved some posts here (http://www.typologycentral.com/forums/fluff-zone/4578-elmo-restaurant-mascot-insipid-muppet-film-11-a.html).

[mooky]

My Ex loved poached eggs, and I became quite good at doing them.

For me the second egg used to turn out better, with the first egg being mainly a yoke, with the white all frothy on the top of the water.
Then one day I realized why...............when I put the first egg in (vortex and vinegar or salt), or not, the water was always boiling. That first egg lowered the temperature of the water to just off boiling so the second egg stayed together in a nice little ball.
So now when ever I do poached eggs I put them in JUST BEFORE the water comes to the boil, so the bubbling doesn’t dissipate the egg white before it gets a chance to set. That way I find they stay in a nice ball shape.

When I was a kid, my Mum did them in the microwave, they where always rubbery......Yuk.

[Beat]

and its sister the New Orleans-esque Eggs Sardou...
Never had this and don't even know what it is. I bet I'd like it though.

[Jive A Turkey]

Never had this and don't even know what it is. I bet I'd like it though.

Eggs Benedict is typically constructed with an English muffin half, Canadian bacon, a poached egg, and Hollandaise sauce. Damn, I never realized how many of the ingredients have a nationality attached to them.

Eggs Sardou is a variation of Benedict, built with an artichoke base, creamed spinach, a poached egg, and Hollandaise.

[Ivy]

I think there's also Eggs Florentine, which is just like Benedict but with spinach instead of Canadian bacon.

[Colors]

Inspired by this thread, I made my first poached egg today! I tried to use the egg shell half as a "cup" before dropping it into the pot, but I forgot to consider that half an eggshell is much too small to carry that much egg. :laugh: So my results were about the same as just cracking it into the water. I was pretty pleased with the results. Some whites separated, but enough of it stayed to be quite delicious on my ramen! I will be making poached eggs a lot more now. I think next time I will try lowering the egg into the pot with a giant ladle.

Unfortunately my attempts at Hollandaise sauce have been less successful. :(

[alicia91]

I didn't make many poached eggs until I bought a microwave poacher - works great!

http://img142.imageshack.us/img142/2470/017167dd3.th.jpg (http://img142.imageshack.us/my.php?image=017167dd3.jpg)

[Colors]

Today's attempt at poaching an egg, was me lowering a ladle full of egg into the pot. I saved more egg white, but the egg clung stubbornly to my metal spoon, and the whole thing was less compact than the "just drop the egg" method. I really preferred the previous method.