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Supposedly, the 100 pleats on a chef's hat are for the 100 different ways a chef can make an egg. I don't want to know 100 ways, but I would like to know more than a few, and ways to make eggs better. I like to have eggs for breakfast, I normally scramble them and mix them with some sort of meat (chorizo or sausage) and some vegetables. It comes out alright, pretty tasty, but not always light, fluffy, and buttery. I'd like to know tips on prepping eggs. Do you like the ban to be sizzling hot when you put the egg mix in, or is it better to start off cool and warm the pan? Is water or milk better to mix with them? What ingredients do you like to add? What else can you do with eggs besides just scrambling them, or serving them sunny side up?
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| # ? Nov 07, 2009 15:42 |
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| # ? Nov 20, 2009 22:18 |
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Pagan posted:Supposedly, the 100 pleats on a chef's hat are for the 100 different ways a chef can make an egg. I don't want to know 100 ways, but I would like to know more than a few, and ways to make eggs better. I like to have eggs for breakfast, I normally scramble them and mix them with some sort of meat (chorizo or sausage) and some vegetables. It comes out alright, pretty tasty, but not always light, fluffy, and buttery. Great, here come the Gordon Ramsay pudding egg people. When scrambling them, I like plating then adding salt, pepper, smoked paprika, a little provolone piccante and some diced green onions. Sometimes a little sriracha. There's also hard and soft boil, poaching, egg salad, baked eggs, huevos rancheros, eggs mornay, the list goes on.
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| # ? Nov 07, 2009 16:16 |
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For fried eggs I find throwing some oil into a cold pan, letting it sit on low heat for about a minute until the oil loses its viscosity and then adding the eggs at that point is perfect. You end up with nicely cooked whites and have control over the yolks and don't get the burned/yellow crusty bottom that you do when you use a hot grill. Same thing with omelets but fry the vegies/meat for a little first, then turn down the heat, pour on the egg mixture, put on a glass lid and let it sit on low heat until the top is no longer runny. Then shred on some cheese, fold it over and serve. I don't mix water or milk into my egg mixture, just straight egg and seasoning since I don't really like fluffy omelets. For scrambled eggs I'll mix in some milk to fluff it a bit and then work it with a spatula as it cooks until it's perfect. cowofwar fucked around with this message at Nov 07, 2009 around 19:24 |
| # ? Nov 07, 2009 19:22 |
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Poached eggs are super easy. They are great served on an english muffin with cheese and ham. Hollandaise sause is a little more complicated but is great on top for Eggs Benedict.
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| # ? Nov 07, 2009 19:52 |
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mediaphage posted:Great, here come the Gordon Ramsay pudding egg people. To be fair though, there are a whole bunch of new folks who don't know about it. We haven't talked about it in quite a while. http://www.youtube.com/watch?v=WxV9QLuEwZo Oh and Julia Child made them before Ramsay.
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| # ? Nov 07, 2009 20:10 |
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and they're actually pretty good with some crusty bread. one of my favorite uses for eggs is to make a kind of egg drop soup except with miso soup instead of the normal broth. it was the first food I ate after a nasty bout with food poisoning a long time ago and I've been making it anytime I was sick since
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| # ? Nov 07, 2009 20:23 |
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Gourd of Taste posted:and they're actually pretty good with some crusty bread. It should also be noted since it's usually lost on beginners that when you watch that video, you're learning a technique, not the ingredients. You don't have to use creme fraiche, you can use sour cream or cream cheese.
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| # ? Nov 07, 2009 20:31 |
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Poached eggs are probably my favorite method, mostly because they are easy and not greasy. What I really wanted to say is that omelets are the bane of my existence and no matter how hard I try I can't make a perfect french omelet. Seriously? WTF? I can make souffles and pie dough and all manner of tempermental things but a simple, classic omelet eludes me. It's such a great item for dinner too. gently caress. Just...  Screw you pierre
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| # ? Nov 07, 2009 21:03 |
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I like scrambled eggs the French (Ramsay) way. Baked eggs are really good too, on some sauteed spinach or rocket, topped with yoghurt into which minced garlic has been minced, and then with butter melted with kirmizi biber This recipe; but rocket is too strong, and we prefer spinach. http://www.guardian.co.uk/lifeandst...getarian-yotam- I also like cutting the middle out of bread, frying the bread (and the cut-out piece from the middle) in butter, and frying an egg in the hole in the bread. My family called it toad in the hole, which is something different in the UK.
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| # ? Nov 07, 2009 21:16 |
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Tamagoyaki.  http://www.justhungry.com/tamagoyaki Justhungry posted:Tamagoyaki or Atsuyaki tamago I copied it here since Justhungry's is a really solid recipe and I don't want it to disappear. Anyway my boyfriend occasionally bugs me to make this so I get in my practice - the hardest part is making your layers thin enough. Rolling isn't that bad and I've been very pleased since I got my rectangular $6 tamagoyaki pan.
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| # ? Nov 07, 2009 21:25 |
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Cook bacon/sausage first and then drop your eggs into the resulting grease to cook them. Top with cheese and place next to bacon/sausage on an egg-everything bagel with cream cheese. Once breakfast is over, egg salad is the obvious choice. There was a thread on just that a couple months back... Found it! http://forums.somethingawful.com/sh...hreadid=3089821
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| # ? Nov 07, 2009 21:36 |
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I've been making eggs sunny side up pretty much every morning lately. I'm not sure if this is the correct way, but here's what I do: Add (a lot of) butter and heat on med/low until foaming subsides. Add eggs then cook until whites set. As soon as they set, add a little water and cover for about a minute, until the egg whites on top cook. Remove eggs, shake lightly to get rid of excess water, and place on some sourdough toast. This produces really beautiful, clean looking eggs. You can let them cook for more time covered if you prefer a more cooked yolk.
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| # ? Nov 07, 2009 21:39 |
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No love for quiche, fritattas, stratas, or bread puddings??
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| # ? Nov 07, 2009 22:04 |
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kiteless posted:No love for quiche, fritattas, stratas, or bread puddings?? But a quiche is really hard to make!
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| # ? Nov 07, 2009 22:08 |
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kiteless posted:No love for quiche, fritattas, stratas, or bread puddings?? Quiche is awesome! I've been making mini quiche in cupcake tins for my baby and my roommate's 1 year old and they both love them. I guess they're more similar to frittatas because there's no crust.
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| # ? Nov 07, 2009 22:25 |
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kiteless posted:No love for quiche, fritattas, stratas, or bread puddings?? Wasn't that what Ramsay made in the "Gordon Ramsey Cooks Eggs on Toast" video?  - Just a joke people.
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| # ? Nov 07, 2009 23:12 |
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Why does everybody say poached eggs are easy  whats your method?
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| # ? Nov 07, 2009 23:18 |
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Moms Stuffing posted:Quiche is awesome! I've been making mini quiche in cupcake tins for my baby and my roommate's 1 year old and they both love them.
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| # ? Nov 07, 2009 23:36 |
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Bombtrack posted:Why does everybody say poached eggs are easy I poached eggs for the first time last night. I was making eggs benedict and it worked out well. There are two supposed cheats that I used. I had a 1.5 liter pot boiling and threw in about 4 tbsp of vinegar. I then cracked my egg into a ladle and dipped that into the boiling mix. Came out great although, there was one that I pulled too quick. The white wasn't quite up to cooked temps. You can tell mostly when it's ready to pull by watching. Remember though, you have a bit of carry over temp to consider.
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| # ? Nov 07, 2009 23:42 |
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Bombtrack posted:Why does everybody say poached eggs are easy You could get an egg poaching pan. Hard to go wrong that way. Boil some water, add egg to the little cup, cover for a few minutes. Done. GWS Hall Monitor's way is easy too. It sounds harder than it is.
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| # ? Nov 08, 2009 00:13 |
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GWS Hall Monitor posted:I was kidding, quiche is really hard to eff up. It's awesome to do when you have a lot of left over sides. I haven't found a lot that doesn't work for a quiche. Ha, I wasn't responding to you, you just happened to get in before me. I love quiche because I can make up a ton of it and just keep it in the fridge, it's a great grab and go kind of food and you can make it as healthy or unhealthy as you want.
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| # ? Nov 08, 2009 00:17 |
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For poaching, the ladle method works really really well. I just fill a fairly small saucepan with water and a bit of salt, put the ladle into it so that it's standing up, and the water in the pan just comes up to the edge of the ladle bowl, then crack the egg directly into the bowl. The water level is important because if it is too high, some of the egg will probably stream out over the lip of the ladle into the pot. Only problem is you can't cook eggs for multiple people at the same time, though I have successfully cooked two small eggs in the same ladle.
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| # ? Nov 08, 2009 08:19 |
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Pookah posted:For poaching, the ladle method works really really well. So you're just cooking the eggs in the ladle? I'm confused - how is this different from using a pan if they don't contact the water?
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| # ? Nov 08, 2009 12:15 |
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Justice Scalia posted:I've been making eggs sunny side up pretty much every morning lately. I'm not sure if this is the correct way, but here's what I do: That's a form of poached egg. Sunny side up, you don't do anything to cook the top of the egg at all, it's just warmed from below and left for its beautiful appearance. When I short-ordered cooked, your method above is what customers who ordered poached got. Put egg on griddle, set whites, cover with pie plate and ladle a bit of water inside the lid. edit: Worst egg sin at restaurants is getting a plain omelet when you order scrambled eggs. Scrambled eggs have curds, it's not just cooked eggs that have been beaten before hand.
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| # ? Nov 08, 2009 14:15 |
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mediaphage posted:So you're just cooking the eggs in the ladle? I'm confused - how is this different from using a pan if they don't contact the water?
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| # ? Nov 08, 2009 14:26 |
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Dirty Beluga posted:I believe you crack the egg into a ladle and then gently place the egg into the water using said ladle - it probably keeps the egg from spreading out all crazy like what may happen if you crack it directly into the pot of water. Basically, yeah. You let the water swirl into the ladle and once the egg is starting to turn cloudy you turn the ladle over dumping the egg out into the rest of the water.
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| # ? Nov 08, 2009 14:37 |
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I make deviled eggs for my elderly dad. It's one of the few foods that brings him genuine pleasure anymore. I think they're tasty, too. My favorite egg is fried and on top of a mound of rice! Also: dipping asparagus into a three minute egg is very classy...
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| # ? Nov 08, 2009 15:58 |
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I made poached eggs for the first time ever this morning, and was surprised by how easy it was. I filled a skillet with about 2.5 inches of water, brought it to just under a boil, added a couple splashes of rice vinegar (no white vinegar in the house) and slipped two eggs in that I had cracked into shallow bowls. Set the timer for 3 minutes and voila, poached eggs! I'd already cooked some bacon and was warming it in the oven, and was toasting a ciabatta roll, so I had myself an ersatz benedict. Next time I'll have to try to make some hollandaise and maybe add some veggies on top.
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| # ? Nov 08, 2009 17:25 |
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Eggs over medium with some toasted bread, lightly buttered is the best breakfast. Dipping that bread (best if it is a sourdough) in the runny yolk, yum. Now I am going to go make eggs.spritely posted:I make deviled eggs for my elderly dad. It's one of the few foods that brings him genuine pleasure anymore. I think they're tasty, too. Deviled eggs are so incredibly delicious. Chilled deviled eggs with some paprika sprinkled over them are so freaking good I could eat like 20 in a sitting if I didn't fear my heart seizing up on me right then and there.
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| # ? Nov 08, 2009 18:16 |
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I made poached eggs and grits for my wife this morning. It was tasty. Poaching is extremely easy to do.
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| # ? Nov 08, 2009 19:01 |
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Whenever I make eggs I like to drop them straight from the fridge into a glass of warm water for a minute or two, just to get them up to room temperature. Seems to help them cook more evenly.
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| # ? Nov 08, 2009 19:33 |
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I'm a stirrer when it comes to poaching. I use the method seen here at about 55 seconds in. Also, in case you didn't know, the best way to make perfectly hardboiled eggs is the (I believe) Julia Child method: Place eggs in cold water that covers them by 1 inch. Heat water to boiling. Cover. Turn off heat and let sit for just shy of 10 minutes. Perfect every single time, 1 egg or 100.
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| # ? Nov 08, 2009 19:48 |
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DiscoKid posted:I'm a stirrer when it comes to poaching. That's how I cook my eggs. But as my soft-boiled eggs recipe. o_0 I also dunk the eggs in ice after the 10 minutes.
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| # ? Nov 08, 2009 20:48 |
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DiscoKid posted:I'm a stirrer when it comes to poaching. I've tried the stirring method, which works if you're doing them one at a time, but I'd like to be able to do at least two at a time. I've tried creating two mini-vortexes with a chopstick, but I usually just end up putting them in the still water, or using the ladle method.
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| # ? Nov 08, 2009 21:25 |
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That Girl posted:I've tried the stirring method, which works if you're doing them one at a time, but I'd like to be able to do at least two at a time. I've tried creating two mini-vortexes with a chopstick, but I usually just end up putting them in the still water, or using the ladle method. Yea it's only good for one at a shot. If I was doing more than 3 or so I'd probably put them in little cups or something too.
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| # ? Nov 08, 2009 21:31 |
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Sometimes for breakfast in the morning, I do quick and easy eggs and potatoes. Chop up a potato, and arrange in a ring around the steamer basket. Spray a cup with spray fat, like olive oil, set it in the middle. Crack in an egg or two. Cover and let steam while you get a shower or whatever. Little mess, little work and pretty healthy. Add salt, pepper and/or ketchup.
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| # ? Nov 08, 2009 22:26 |
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Rurutia posted:That's how I cook my eggs. But as my soft-boiled eggs recipe. o_0 I also dunk the eggs in ice after the 10 minutes. Grr. Methods which use the "place egg in cold water and add heat until boiling" make me mad. How can there any consistency when stove power and pot size are so different from place to place? Perfect soft-boiled eggs: add one egg to boiling water, and, depending on egg size, cook for 5:30 to 6 minutes. Runny yolk, hard white. Go up to 9 for firm but still bright yellow yolks.
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| # ? Nov 08, 2009 22:45 |
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spritely posted:My favorite egg is fried and on top of a mound of rice! Yes, I love this. Fried egg on top of some sticky rice with some soy sauce is so freaking good.
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| # ? Nov 08, 2009 22:53 |
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I'd like to suggest migas, either Continental style (with crusty bread crumbs), or Mexican style (with chunks of tortilla). In either case, the upshot is that it's scrambled eggs with a starch added to give a real change to the flavour. In Texas, I would just dice up some tortillas and mix them into the scrambled egg batter, let soak, cook and then serve with some salsa on top, oil-smeared toast on the side. I've also used old baguette to do something more Continental, soaking stale bread in a bit of water and port until soft, then sauteing with some vegetables and hard sausage, and then pouring scrambled eggs over it to cook. The above are excellent ways to make scrambled eggs less boring. Also a great way is to do a torta/frittata-esque dense omlet, slice it into chunks, and eat cold on a baguette. When I last tried it, I did it with endive and bacon, and spread the baguette with a mix of mayo and Thai basil-chili sauce, for a vaguely Indochine result.
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| # ? Nov 08, 2009 22:59 |
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The aforementioned 'toad-in-a-hole' (we call it 'eggs in a frame' or 'one-eyed jack' in these parts) is delicious. I usually make it when hungover. I like to mix up the flavors- sesame oil, ginger and sriracha, or lemon pepper and hot sauce. But sometimes an egg cooked until the white is fluffy but the yolk is still completely runny, with two pieces of plain toast, is the best way to eat an egg. Maybe a twist of pepper. I can't believe nobody's mentioned fried-egg sandwiches! I like to put grape jelly on mine (try it seriously) or with pesto and ham for green eggs and ham sandwiches. Ciabatta or english muffins for the pros. Egg drop soup is good too. I just use a packet (I'm poor and the asian grocery store has some really good ones- you can tell because they don't have any english on the packaging) with some mushrooms green unions and sauteed garlic and ginger (add the ginger 30 seconds before the garlic and the mushrooms/green onions when it's almost done)and you're good.
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| # ? Nov 09, 2009 01:48 |
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