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dee eight posted:Purple Pickled Eggs! gently caress YEAH!
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Nov 10, 2014 02:14
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Gerty posted:Papa Johns Pizza You should be goddamned ashamed of yourself.
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Nov 10, 2014 02:26
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Sapient Afro posted:ask my mom to make me som eggs your mama's so old that... she's all out of eggs
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Nov 10, 2014 12:32
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Frostwerks posted:your mama's so old that... she's all out of eggs Tell that to microwave.
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Nov 10, 2014 14:14
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https://www.youtube.com/watch?v=6x-JVXkd8SQ
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Nov 11, 2014 00:26
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I. JUST. LIKE. EGGS. However I've made them in any particular instance is my favorite way because then I get to eat them right then.
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Nov 11, 2014 01:59
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Microwave poached eggs are the perfect work lunch. Add boiling water from the urn to one of those glass pyrex mugs every workplace supplies until it's 2/3rds full. Crack an egg into the mug. Cover the top with a serviette or something in case the egg pops and goes everywhere. Microwave for ~50 seconds. Cage eggs need a bit less time than free range. Remove from microwave and strain the water out through a fork. Sit the egg on the serviette to mop up the water before you put it on top of toast and eat it. Done! Blackbird Betty has a new favorite as of 09:36 on Nov 11, 2014 |
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Nov 11, 2014 09:33
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http://www.wowthatscool.com/-peachykeen/20-fun-food-hacks
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Nov 11, 2014 17:45
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I don't have a name for this...I guess Buffalo Eggs or Omelette. Throw some herbs and junk in the eggs as you see fit, like Italian poo poo, parsley flakes, oregano, and maybe a dash of paprika, whatever. Also a little bit of bleu cheese dressing, like a dollop maybe three quarters of a dollop, mix that in before the eggs and herbs are in the pan probably. Then try to make an omelette. At some point add some bleu cheese crumbles and Parmesan cheese, like before you fold it or whatever. Doesn't matter because you'll probably gently caress it up and have to default to scrambled eggs anyway. When it's done put it on a plate and then splash a bunch of buffalo sauce all over it. Maybe more bleu cheese crumbles on top for presentations sake. Ground black pepper can go into that too, it's part of the junk I guess, but I forgot about it until now. It's sorta like chicken cheese, but it's eggs, and there's no bun...I guess you could make it into an egg sandwich thing, that could work. Do whatever feels natural. Also I tried those banana + eggs = "pancakes" things from earlier, tasted good, not like pancakes, but good.
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Nov 11, 2014 21:55
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There is a man named Mr Eggs who has hundreds of posts about eggs on the bodybuilding.com forums. Here's how he cooks eggs.quote:1. Plant egg. Go to a park at about 9am and put eggs underneath bushes. Then wait about 10 minutes and when a jogger or runner comes by, wave at them and say "This green bush had an egg!" When they walk over, reach under and grab out all the eggs. Say "It's the first egg from a plant. They are usually from birds or dogs." Then squeeze it in your hand so it leaks, then hold it up over your face so all the glop drips down into your mouth. Tell them "Wow, it's vegetarian so we all love it." That's a lie, but so is saying that you should eat kale. It's not food, it's just a leaf and it tastes like a pencil.
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Nov 11, 2014 22:18
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Beau Monde seasoning. It's probably been sitting in your mom's spice rack since 1973. It's for eggs. Use a lot of it with black pepper in your scrambled eggs and they will taste awesome. I think Beau Monde means "good world". My dad taught me this spice when I was in high school. It's for eggs.
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Nov 11, 2014 22:26
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Time for the great debate: eggs... on a burger??? I vote: hell yes. Put the bun and top, give it a squeeze to release that yolk all over that burg.
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Nov 12, 2014 05:11
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Minarch posted:Time for the great debate: eggs... on a burger??? The best hamburger: Burger, egg, bacon, cheese, beetroot, tomato, coleslaw, mustard, tomato sauce.
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Nov 12, 2014 05:48
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Please try your hand at making Shakshuka. It is incredibly delicious and super easy. Takes about 15-20 minutes. In your pan, make a basic spiced tomato sauce. Fry finely chopped onions, garlic and some peppers in butter until soft and golden. Add a heaped teaspoon each of cumin, turmeric, coriander seeds, and fry for a few minutes with the veg. Add a can or two of diced tomatoes and a bit of water or stock. Let the sauce reduce for about ten minutes and season to taste. When the sauce is done, crack 4 to 6 eggs on top of it. Continue to let the sauce simmer and once the eggs have firmed for a bit, poach the eggs by gently simmering the sauce with the lid on. Basting the eggs in sauce is an optional step at this point, but I usually don't bother. Once the eggs have poached to your liking, your Shaksuka is ready for serving. Please keep the yolks super runny so that it can mix with your sauce while eating. Scoop on a plate with the eggy goodness on top. Finish with a sprinkle of koriander and/or parsley. Serve with some bread for dipping. Welcome to egg heaven. (Note that adding a piece of meat, fish or some falafel on the side gives you a cheap and excellent dinner. Final serving suggestion would be a simple sauce on the side using yogurt mixed with Sriracha. Eat dat protein.) Palpatine MD has a new favorite as of 10:11 on Nov 12, 2014 |
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Nov 12, 2014 10:03
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Palpatine MD posted:Please try your hand at making Shakshuka. This sounds amazing  Totally making this for dinner tonight.
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Nov 12, 2014 13:46
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Roast your peppers and tomatoes before putting them in (or broil in the oven till blackened), use olive oil, not butter at each stage of cooking. Also use Harissa, dont you dare forget the harissa. I have a good Ras El Hanout mix that always gets put in as a generous pinch. but what Palpatine suggested is a good, if basic, set of spices. e: And this is one of the only times where I will say no Sriracha. Harissa only. 
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Nov 12, 2014 14:12
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Rigged Death Trap posted:Roast your peppers and tomatoes before putting them in (or broil in the oven till blackened), use olive oil, not butter at each stage of cooking. Sorry, buddy, no can do on the Harissa. Stores 'round here don't stock that fancypants stuff. Seriously, I live in a cornfield in the midwestern U.S. The nearest store that might stock Harissa is at least an hour's drive away. Also, don't get mad if I use red bell peppers instead of green ones ok 
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Nov 12, 2014 14:24
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That's completely fine. I get way too anal about my Shakshuka. I just really like eggs, guys.
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Nov 12, 2014 19:08
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If I push down the lever on the toaster just a few seconds after I crack the eggs in the pan (sunny side up ftw), it makes a near flawless timer. The toast pops up, I butter it, and the eggs are cooked to perfection when I'm done.
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Nov 12, 2014 19:50
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Palpatine MD posted:Please try your hand at making Shakshuka. ~nailed it~  It's indescribably delicious.
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Nov 13, 2014 01:38
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Eggs over easy on top of pork hash. Then slosh a ton of sriracha on there. 
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Nov 14, 2014 06:34
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Eggs in a basket? I have always called it "bread with a hole."
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Nov 14, 2014 12:24
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Palpatine MD posted:Please try your hand at making Shakshuka. I was just about to post the Italian version of this - uovo in purgatorio. Eggs poached in a pan of your favourite red sauce (sometimes with chili), topped with parm or pecorino Romano and served with a ciabatta roll to mop the dish clean. Like most good Italian dishes it's super simple yet amazingly tasty.
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Nov 16, 2014 18:23
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Anais Nun posted:I was just about to post the Italian version of this - uovo in purgatorio. Eggs poached in a pan of your favourite red sauce (sometimes with chili), topped with parm or pecorino Romano and served with a ciabatta roll to mop the dish clean. Like most good Italian dishes it's super simple yet amazingly tasty. How the hell do you people taste actual egg flavor when the eggs are https://www.youtube.com/watch?v=VfEG15CLTqo
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Nov 17, 2014 09:48
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It's less the taste of egg vs the taste of tomato sauce as it is the combination of the two.
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Nov 17, 2014 13:39
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There's a similar Indonesian food called telur balado that's delicious: Hard-boiled eggs in chilli sauce, I put coconut milk into mine so it makes the sauce a bit creamy too. It's like a bright red spicy egg mayonnaise. It's true that you can't really taste the egg, but the reason for the eggs is the hard-boiled texture and the nice mouthfeel along with the soft sauce. Also scrambled egg or omelette on toast thickly spread with Marmite is always good. 
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Nov 17, 2014 17:46
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GOTTA STAY FAI posted:~nailed it~ Making some again tonight. The suggestion of harissa and ras el hanout is a good one, if you can find it. Getting hard just thinking about the runny custardy yolks mixing with that amazing spicy sauce.
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Nov 18, 2014 13:33
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Palpatine MD posted:
Wait, when did you start talking about softboiled eggs covered in sriracha 
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Nov 19, 2014 02:45
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I like to make extra large batches when I cook Shakshuka so I can freeze some for later.
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Nov 20, 2014 08:45
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So that article about the piss eggs lead me to a wikipedia article about tea eggs, which is when you boil eggs, crack the shell (but leave it on) and then soak them in tea, soy sauce and five spice powder for a few days and then eat like a snack. I tried and it didn't really work. But then again I didn't look at a recipe, just the wiki article. It seemed like the shell was cracked but that weird layer of bullshit between the hard shell and the egg white was intact, so the marinade couldn't penetrate to the egg. It was supposed to look like this:  What am I doing wrong? Somebody please help me unravel the mysteries of the orient.
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Nov 21, 2014 12:48
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twoday posted:So that article about the piss eggs lead me to a wikipedia article about tea eggs, which is when you boil eggs, crack the shell (but leave it on) and then soak them in tea, soy sauce and five spice powder for a few days and then eat like a snack. I tried and it didn't really work. But then again I didn't look at a recipe, just the wiki article. You gotta simmer them for like a half hour, then leave them submerged in the mixture overnight. Make sure you're really giving them a pounding when you make the cracks. Don't destroy the egg, but you want it to look pretty beat up without straight falling apart.
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Nov 21, 2014 13:22
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twoday posted:Eggs in a basket? I have always called it "bread with a hole." Hybrid Structure: Eggs in a Bowl. Poach 2 eggs. Make 1 toast. Butter toast. Dice buttered toast and place in bowl. Place eggs in bowl. Add S+P to taste. Surprisingly good.
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Nov 21, 2014 23:29
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Fuckabees posted:Hybrid Structure: Eggs in a Bowl. You just made me remember that when I was a kid I scrambled eggs with croutons. It was delicious then; wonder if it would be now.
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Nov 22, 2014 07:14
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That's basically what my mom would make for me whenever I was sick. She'd do two coddled eggs over cut up buttered toast and it never ever failed to make me feel better.
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Nov 23, 2014 02:06
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twoday posted:What am I doing wrong? Somebody please help me unravel the mysteries of the orient. Are you using fresh eggs? They have to sit a week before you can hard boil them because the membrane is too strong. My favorite egg starts out with a turkey sausage patty frying in a cast iron pan, then adding the egg in butter with salt and pepper. I fry the hell out of the egg until it's crispy. I toast an english muffin and put Land o' Lakes white American fresh sliced deli cheese (nothing else will do) on the egg to melt and then put it all together in a sandwich with fresh strawberries on the side.
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Nov 23, 2014 06:30
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I only started eating eggs in the last year. My parents are vegetarian and also don't eat eggs (but do have dairy) and so I didn't either, but I got a new girlfriend and she has introduced me to the wonders of the egg. So far I've made: Scrambled eggs both "regular" style and Gordon Ramsay style (Ramsay style is so much better). Blue cheese soufflé (awesome) Huevos Rancheros Fried eggs Poached eggs Meringue (well, tried it, didn't make it myself) Omelettes I think my favourite is fried eggs where the yolk is like, half hard/just starting to go hard, so it's not totally liquid but not solid either and it's all gooey and awesome. I can't seem to do this consistently though. Does anybody have any tips for getting them to this stage?
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Nov 23, 2014 18:58
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Cook grits, crack an egg into it near the beginning and cover it with the grits. Now you got eggy grits. Hollow out a tomato, throw some salt and spices in it, crack an egg in, put a cheese single on top, and bake for 30-45 minutes depending on how runny you want the egg.
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Nov 23, 2014 22:42
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I like my eggs to require special and slightly effete implements as well as having a more than slightly effete name.
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Nov 23, 2014 22:45
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WhatEvil posted:I only started eating eggs in the last year. My parents are vegetarian and also don't eat eggs (but do have dairy) and so I didn't either, but I got a new girlfriend and she has introduced me to the wonders of the egg. I tend to get the best results using a good centimetre of oil and a splash of water then cracking in the eggs and covering the pan with a pot lid.
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Nov 23, 2014 23:14
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Pharmaskittle posted:Hollow out a tomato, throw some salt and spices in it, crack an egg in, put a cheese single on top, and bake for 30-45 minutes depending on how runny you want the egg. God drat! Wish I had some tomatoes on hand... 
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Nov 24, 2014 07:10
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