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Scrambled with cheese and hot sauce, for sure.
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Nov 3, 2014 22:55
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Calvin Johnson Jr. posted:Scrambled with cheese and hot sauce, for sure. A classic indeed
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Nov 3, 2014 23:04
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Mindless posted:If you like sunny side up with runny yolk but hate uncooked egg white or you're always burning the bottom try this: after you crack the eggs into the pan fill one of the broken half-shells with water, splash it into the hot pan (not directly on the egg) and cover with a lid. The water will boil and steam the top while the bottom cooks normally. Get it off the heat the instant the membrane around the yolk turns pink. Perfectly cooked whites with a runny yolk every time unless you completely suck at cooking. This is seriously magic. Find a pan with a tight-fitting lid and try this out. You'll be amazed. It also helps immensely if you start with a hot pan. Crank that poo poo up and let it get nice and hot before you begin. Also, eggs scrambled with salsa own bones but goddamn that pan is hard to clean afterwards
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Nov 4, 2014 00:10
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Tortilla de patatas In Venezuela they're a lot thicker when you get them from a deli, noice. My mom would make them with leftover spaghetti instead of potatoes, less noice.
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Nov 4, 2014 00:50
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Mindless posted:If you like sunny side up with runny yolk but hate uncooked egg white or you're always burning the bottom try this: after you crack the eggs into the pan fill one of the broken half-shells with water, splash it into the hot pan (not directly on the egg) and cover with a lid. The water will boil and steam the top while the bottom cooks normally. Get it off the heat the instant the membrane around the yolk turns pink. Perfectly cooked whites with a runny yolk every time unless you completely suck at cooking.  
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Nov 4, 2014 01:38
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This is the best thread on SA. Instead of making me annoyed or some other negative emotion I'm just hungry for tasty tasty eggs.
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Nov 4, 2014 03:03
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That Gordon Ramsay method is stupid and it turns eggs into mush. I only eat them scrambled and cooked enough to where it starts to burn a little. Then I put sriracha on it.
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Nov 4, 2014 03:33
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 Overbite posted:sriracha
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Nov 4, 2014 03:52
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I like oeufs en cocotte. Ramekin with all kinds of whatever good poo poo you want, then there's an egg on top and the white gets all down in the stuff and the yolk stays runny and it's god drat delicious.
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Nov 4, 2014 04:03
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axolotl farmer posted:Cooking with
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Nov 4, 2014 04:35
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has you covered
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Mid thread poll. Yolks, dippy or hard? Dippy here
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Nov 4, 2014 04:44
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Dippy yolks. Also... Skinny King Pimp posted:I like oeufs en cocotte. Ramekin with all kinds of whatever good poo poo you want, then there's an egg on top and the white gets all down in the stuff and the yolk stays runny and it's god drat delicious. Holy hell, I completely forgot shirred eggs.
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Nov 4, 2014 04:47
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Medium can be good when you don't have anything to dip. Open the yolk up and shake a little salt and pepper on that, maybe mash it into the white. A hard yolk's only good for making deviled eggs.
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Nov 4, 2014 05:06
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Not too runny, not too hard. https://www.youtube.com/watch?v=Bi-Up8Xuh9c
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Nov 4, 2014 05:12
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Scrambled. Replace salt & pepper with hot sauce and soy sauce.
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Nov 4, 2014 08:46
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I don't like to get greedy when it comes to eggs, as the French say, one egg is an œuf.
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Nov 4, 2014 10:31
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beato posted:I don't like to get greedy when it comes to eggs, as the French say, one egg is an œuf. I can't believe you had the huevos to say that.
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Nov 4, 2014 11:01
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 Oeuf à la coque It owns.
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Nov 4, 2014 13:28
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Zanael posted:
...avec des soldats pour faire trempette.
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Nov 4, 2014 13:57
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I was really sick of trying and failing at poaching eggs, so I asked a friend of mine for tips because he's a cook at a local mom & pop restaurant. He explained all of this in a lot of detail but I'll give you the highlights: Make sure the water is almost boiling. If it's going nuts in the pan, the whites will get all shredded. Add a splash of vinegar to the water. This somehow helps keep the whites intact but doesn't make the egg taste like salad dressing. You just gotta trust me on this one because it sounds hella weird but seems to help out. Don't add salt to the water. Adding salt from the getgo will make it harder for the whites to stay together. Crack your egg on a sturdy, flat surface. Don't use the side of the pan. Use room-temperature eggs if possible. When you're ready to add your eggs, gently stir the water with a circular motion to make a whirlpool (I do it clockwise but you Australian goons will end up doing it counter-clockwise) and carefully pour your egg all at once from the shell (don't put it in a bowl or cup beforehand) into the center of the spinning water. The egg should sort of ball up in the vortex and by the time the water stops spinning, the whites will be cooked enough that you don't have to worry about them getting all shredded. Keep an eye on your heat. If the water starts going apeshit, you'll be left with nothing but a mess to pour down the drain  Give it a few seconds to firm up, then turn off the heat and put the lid on the pan. They'll keep cooking because the water is still hot. Five minutes of that, and you've got yourself some poached eggs! That is by no means the only way to poach an egg. He said some people use a wire strainer and gently lower the egg into the water. Others warm a small bowl with hot tap water and crack the eggs into it, then carefully pour them into the pan. I tried both of those but the former made a huge mess and the latter didn't turn out so well, so I go with his way of doing it. It's really easy.
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Nov 4, 2014 14:11
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GOTTA STAY FAI posted:eggsact methods These all help, but some are mostly mental effects - the spinning water, for example, only encourages you to pour in the egg swiftly and smoothly before it slows down, rather than the spin in itself in itself causing the egg to ball up. It's a placeggbo.
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Nov 4, 2014 16:36
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Baked egg au gratin. (apologies if this recipe was already posted, I just saw this thread and skimmed through). Easy, cheap & tasty recipe, the only problem is that you absolutely need a toaster oven. Also, you need to know what a ramekin is, but you have google to help you with that. Cover the bottom of your ramekin with pasta sauce. Or salsa. It's even good with fruit ketchup. Crack an egg over that. Don't beat it. You should have plenty of space left in your ramekin for step three. Cover the egg with Parmesan cheese. I've tried Kraft Parmesan once but it didn't melt as well. The real deal is expensive as hell so I don't know what else to suggest. This might be the weak point regarding ease of use.... Put some olive oil on top of the cheese. Don't cover the cheese with oil though, that's too much. You can garnish with some herbs. Preheat the toaster oven at 450 degrees, then cook that dish for about 10 to 15 minutes. Enjoy. I've done plenty of experiments with this recipe: sometimes the egg completely bakes, sometimes you get some runniness. In any case, bake some bread with olive oil along with the ramekin to properly finish your dish. Neige has a new favorite as of 16:58 on Nov 4, 2014 |
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Nov 4, 2014 16:53
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Vindolanda posted:These all help, but some are mostly mental effects - the spinning water, for example, only encourages you to pour in the egg swiftly and smoothly before it slows down, rather than the spin in itself in itself causing the egg to ball up. It's a placeggbo. I've been fooled! A huevocebo? Curses! I'm still gonna roll with it though because it's fun and I believe that it helps me make better poached eggs 
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Nov 4, 2014 17:13
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Squeeze a hen very hard.
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Nov 4, 2014 17:19
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Crack an egg into a cup and drink it, an acquired taste but I've always liked it
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Nov 4, 2014 17:21
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don't hog that nog brah
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Nov 4, 2014 18:02
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Tried this last year and got food poisoning. gently caress these eggs.
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Nov 4, 2014 19:11
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I make hard boiled eggs every other day. Put eggs in pot covered with water, bring to a boil. Turn off heat and cover for 30 minutes. Bring to a boil again, and turn off heat, cover for another 30 minutes. Bam, perfect hard boiled eggs.
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Nov 4, 2014 20:00
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ijii posted:I make hard boiled eggs every other day. Put eggs in pot covered with water, bring to a boil. Turn off heat and cover for 30 minutes. Bring to a boil again, and turn off heat, cover for another 30 minutes. Bam, perfect hard boiled eggs. If you dump 'em straight into ice water when they're done, they'll be easier to peel. Hard boiled eggs are dope as hell and filled to the brim with deliciousness.
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Nov 4, 2014 21:12
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Also, you should use eggs that are a week or two old for making soft/hard boiled eggs. They're exponentially easier to peel than fresh eggs.
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Nov 4, 2014 21:32
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I like my eggs scrambled and drowned in extra spicy, hot sauce. You'll never shine if you don't glow.
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Nov 4, 2014 21:46
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If for some reason you have boiled some eggs and put them in the fridge near your raw eggs and you forgot which is which then take out the eggs and spin them around on your kitchen work surface then stop them suddenly, let go and if the egg begins to spin again it's raw, if they don't it's a boiled one
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Nov 4, 2014 21:47
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peter gabriel posted:If for some reason you have boiled some eggs and put them in the fridge near your raw eggs and you forgot which is which then take out the eggs and spin them around on your kitchen work surface then stop them suddenly, let go and if the egg begins to spin again it's raw, if they don't it's a boiled one Or smash it.
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Nov 4, 2014 22:32
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peter gabriel posted:If for some reason you have boiled some eggs and put them in the fridge near your raw eggs and you forgot which is which then take out the eggs and spin them around on your kitchen work surface then stop them suddenly, let go and if the egg begins to spin again it's raw, if they don't it's a boiled one jam it up your rear end. No really, the hard boiled ones won't break
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Nov 4, 2014 22:35
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Just eat all the eggs, problem solved
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Nov 4, 2014 23:21
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peter gabriel posted:If for some reason you have boiled some eggs and put them in the fridge near your raw eggs and you forgot which is which then take out the eggs and spin them around on your kitchen work surface then stop them suddenly, let go and if the egg begins to spin again it's raw, if they don't it's a boiled one Or just spin them like tops, the fluid in the raw ones will cause them to settle and fall over much faster. Or offer them to a family bird, a bird will inherently reject a hard boiled egg but will react to a raw egg by pecking lightly at a cuttlebone or seed bell.
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Nov 4, 2014 23:58
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You can do the spinning thing with tortoises as well, put them on their backs, the raw ones go forever weeeeeeeeeeeeeeeeeeeeeeeee!
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Nov 5, 2014 00:14
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peter gabriel posted:You can do the spinning thing with tortoises as well, put them on their backs, the raw ones go forever weeeeeeeeeeeeeeeeeeeeeeeee! you can also jam tortoises up your rear end
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Nov 5, 2014 00:19
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VendaGoat posted:you can also jam tortoises up your rear end They don't break though 
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Nov 5, 2014 00:21
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Strangely enough, it is impossible to spin a tortoise egg.
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Nov 5, 2014 00:40
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