EGG POLL *** EGG POLL *** EGG POLL !!!!!!!!!!!!!!!!!!!!!!!!!!

EGGS ARE SO GOOD HOW DID THEY GET SO GOOD OMG !!!!!!!!!!!!!!!

I go with over-easy, although "basted" is nice (where you spoon some of the hot oil/butter onto the top of the egg rather than flipping it.

i voted poached but I really like when they barely cook and make a sauce for carbonara

Deviled. I'm just saying. See also: that thread about foods u will eat all of.

JAQ I DEVILLED 8 EGGS (16 PCS) LAST WEEKEND AND ATE ALOMST ALL OF THEM.

HOW I CAN CHOOSE?? NOOOOO POLL BRAKES HAERT

Laurel, there is an "Any" option. This is correct.

where oh where can i get deviled eggs for ma lunch 2day????

I voted deviled, but I have a crazy fondness for soft-boiled eggs on toast, too. MMMMM, eggs.

Poached>soft boiled>sunny side up>

I voted Scrambled. Thinking about it though, maybe I shoulda voted Omlette. I mean, it's effing classic.
Close race between those two.

Mind you, I'd kill for a good fried egg sarnie right now.

I said hard-boiled in haste.

I'm going to make some deviled eggs this weekend.

I always liked this notion:

The toque (chef's hat) dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the 100 folds of the toque are said to represent that many different ways a chef knows to cook an egg.

over hard, w/ special mention to hard boiled w/ saltwater on passover.

http://i17.tinypic.com/6frcpb7.jpg

eating right now - over hard w/melted cheddar hot sauce bacon avacado

ALWAYS

during my brief bout of veganism even more than the majesty and mystery of cheese i missed eggs.

OVER EASY OR AS I LIKE TO CALL THEM "DIPPIN EGGS"

over easy is what i eat most. but i would not want to live without egg salad, scrambled eggs, poached eggs, omelets, deviled eggs... so hungry right now.

i voted quiche but i want that platter of eggs with avocado. yum yum

Not At All

omelette!

oh good lord deviled eggs i can feel myself get fatter as i eat egg after egg after egg and i love them and myself

Not At All

-- Curt1s Stephens, Friday, August 31, 2007 6:37 PM (12 minutes ago) Bookmark Link

yeah bro

people i sort of learned something today but maybe not because wtf does this even look like? GIS not exactly helping

Shirred eggs are prepared as a broiled or baked egg dish. Eggs are placed in small buttered dishes referred to as ramekins and broiled until the white is set, but the yolk remains liquid. The eggs may also be baked, but the cooking time is longer and the eggs may become tough and rubbery if cooked too long. Variations of the basic shirred egg may include the addition of herbs, cheese, and/or cream.

ramekins

caviar?

shirred egg instructions:

1 crack an egg into a ceramic dish
2 bake
3 serve in same ceramic dish

its like a fried egg, except it's baked, often w/some other stuff in the same dish.

omelette, when done right is just like a pillowy-soft perfect thing.

burrito and devilled tie for 2nd

'up' is American for 'fried', yes?

yah aka sunny side up.

BUT A LOT OF AMERICAN DO JUST SAY "FRIED" SO...

Gyro omellette from the Fleetwood Diner in Ann Arbor, MI

No Scotch egg, no credibility.

I am very happy "Pickled" made the list, although I voted for "Any".

http://www.youtube.com/watch?v=UmPwL1YulMA

what the hell ilx ate my egg post

jergins, those white/blue round casserole things I left at yr house that had flan in them? Those are XL ramekins.

I made pickled eggs last year! 2 dozen and they were good! Like deviled eggs in the shell sort of.

which reminds me: flan and custard and all other creamy eggy puddings also win. I should have voted ANY and ALWAYS.

boiled medium or over-medium eggs aw yeah with some avocado and some salsa

I spent years perfecting my keen skills at fryinging a perfect, delicious over-easy/medium egg. The white is crispy and yum but tender in the middle, and the yolk is wonderful hot fondue pot of viscous sunny cholesterol yum. I am so proud of this skill, my perfect egg frying. Anyone can make over hard.

I also make quite good scrambled eggs, ouefs brioches (sp?) or Denny's (regular) style. The key is to stir in some milk, and to love with a passion making perfect eggs.

No way in hell can I figure out this poaching thing, though.

I loved when I worked in a diner and people would ask for "the two eggs any style," as though that were its title.

ill take the soup of the day

scrabbled

Also in my year of the egg: slow-roasted eggs, held at 250 F for 18 hours until the whites turned tan. They tasted like pretzels.

secret to poaching: lots vinegar in water

where is "sunny side up"?

vingear, really? I just swirl the water and chuck 'em in.

i believe that's "Up"
xpost
slow-roasted eggs?? craziness! taking like the fastest cooking thing and making it the slowest cooking thing! i bet that originated with the baked beans in the ground thing, where you bury the pot of beans with hot coals. like you'd bury the eggs.

once i made benedict for 200. eggs into muffin pans. muffin pans into steamer.

Wait, how is "up" American for "fried?"

"Sunny side up" = cooked on one side only (never flipped), so the yolk, which resembles the sun, is still on top and runny

"Over easy" = cooked on both sides, but not for too long after the flip, so the yolk stays somewhat runny

"Over hard" = cooked decently on both sides, so the yolk hardens

The American for "fried" is "fried."

(Aha, sorry, I didn't realize the poll just said "up")

(So umm all of those are types of fried egg)

fried generally means sunny side up. even tho over eggs are fried too.

Scrambled with lots of cheese.

rrrobyn I think you're right, also, burying the eggs in with the beans, not in the coals.

DOES ANYONE ENJOY CENTURY EGGS

they are weird. especially w/congee

DO YOU MEAN TURN OF THE CENTURY EGGS

ANTIQUE EGGGGGGGSSSSS

they are old (and chinese)

And dark dark green!

What happens if you drop an egg in a deep fryer?

Thai eggs! Broken into the oil in a very hot wok - the outside fries up so quick and crispy and the yolk stays creamy.

(if you didn't break them, they would probably explode!)

oh yah i totally should included those

oh i bet they would!
xpost
i am going to have eggs for dinner tonight! thanks, thread. well, i am going to have zuchini patties, which involve eggs! more like a frittata i guess, is what i'm going to have

this thai business sounds awesome

They are awesome - the place we used to get them called them Son-in-Law Eggs and served with a vinegary/sweet sauce and cilantro.

I wd vote "all" but I am deathly afraid of the idea of century eggs. THEYRE GREEN AND BLACK.

http://youtube.com/watch?v=htKPBJjFzPs

"egg paranoia"

That is such a sweet clip. I saw that movie about a month ago, very nice.

Nothing beats poached.

Nothing.

I always wondered what those wierd Americanisms were regarding eggs. I must admit, I've never seen or heard of an egg being fried on both sides, but that might just be me.

Eggs are disgusting.

http://www.reappropriate.com/aaheroes/images/eggfu.jpg

There's this Japanese Egg Pizza ad on youtube:
http://www.youtube.com/watch?v=xm_j09ASGnI
"Funky Egg...it's good!"

http://goaste.cx/goaste/pictures/nemi/NEMI005.gif

eggs are so wonderful. i don't like poached ones with too much vinegar. my grandmother had a perfect poaching technique that's been shown to me but i am scared so i just let the brunch-making people take care of that for me!

since i was a kid my moms has made what we call "pink eggs" which i guess are like, sunny side up once it gets further along you put a teensy bit of water in the pan and put the lid on so over the yolk it turns pink on the outside, but still runny and delicious inside. i have tried this so many times and i always overcook the yolk. i think my mother is magic. i realize there is probably a name for this other than 'pink eggs' and that my mother is probably not the only person to have ever made them but man, over toast, they are so a++++ wld eat all this eggs.

also: curried egg salad is really good (though i haven't made it in a few years)

no huevos rancheros, no credibility (i voted "over medium")

i'm ashamed to say i only realized the sweet perfection of eggs + hot sauce a few years ago.

I think you made a good call on the rancheros.

yeah eggs + chipotle = beautiful too
xpost

CHORIZO HASH MMMMM

can't stand runny yolk so always break it and mix when frying (both sides)

freak

did you never derive child-like pleasure from dipping bread soldiers into soft boiled eggs?

wuv

http://farm1.static.flickr.com/40/114472624_645ad8fcf0.jpg

did you never derive child-like pleasure from dipping bread soldiers into soft boiled eggs?

not even when i was a child

Normally I stay clear of eggs. It's the cholesterol I fear, though I know there are some important nutrients in the yolk.

I ate a goddamn wonderful eggs benedict this morning. I'm gonna take a crap now!

shirred eggs are best when they're prepared in a ramekin that has been rubbed with an infused - say rosemeary - oil, with a little bit of cream and pepper in the bottom

can't stand runny yolk

b-b-b-but that's the only bit that's nice! I'm with the dippers. I can't stand egg white - I have to cover it in salt and pepper and fry it really crispy to make it even semi-palatable.

dan, that is some A+ chicken on a raft there.

What about when you have a boiled egg on a salad and you have nasty egg-flavored burps all day afterward? That's just the worst.

If eggs were made of beans and cheese I wouldn't mind them so much.

And the shell should be a crispy taco shell.

I think I need to talk with some VC soon. I've said too much already here.

Dan, I luv eggs in the middle of toast!

Breakfast this morning was the classic Heart Attack Special: Eggs over easy, toast buttered with this special fancy butter that's about the texture of cheese until you melt it, and just a little more bacon than you feel good about eating. It was freakin' awesome. You gotta do the bacon first and fry the eggs in bacon grease, but that should be obvious. :)

Egg in toast is pretty awesome but for sheer heart attack goodness I'm not sure it beats a fried fried egg sandwich (fried egg in two slices of fried bread, plenty ketchup).

heart attack xpost

What about non-chicken eggs? Do people eat these?

Quail: yes.

What about Ostrich?

Why not? I imagine people around the world eat all kinds of crazy eggs. Even fertilized ones. I'm sure I've seen Anthony Bourdain eat fetal bird.

Man, what WON'T that guy eat for free travel all over the world and a paycheck?

Oh where where where is legendary & scientifickal LONG EGG? :(

That's not fair. There's plenty of stuff on the show that he admits to hating. Like iguana. No no no iguana. If he were as mercenary as you say, he'd still be working for the Food Network. He likes being all special and stuff, but not because he eats weird shit. The Food Network found another guy to do that.

i've eaten duck, quail, and goose - i want to try ostrich

I'm sure I've seen Anthony Bourdain eat fetal bird.

's nothing. I've eaten HATCHED BIRD!

Ostrich is fiine btw! NOM etc

Read somewhere that OSTRICH EGG is the biggest single cell in the (currently living and nonextinct) animal world! Can anyone refute, or else I'ma use it in a quiz sometime.

That is hell of nucleus. Yolk bigger than baseball for x's sake. I have eaten the ostrich egg. It spills out of your frying pan. BIG CELL.

OVER MEDIUM FTW

nono gotta be easy. Over too much and you don't get to sop enough yolk with the toast.

EGG SONG

My drummer was tormenting me with that vid a week or two ago.

Over easy, but done quick there's still runny white along with the runny yolk. And then cut 'em up with a sausage patty so you have a runny egg + sausage concoction for toast or biscuit soppin'.

It's all about "on top of Nasi Goreng" you guys!

Automatic thread bump. This poll is closing tomorrow.

mmm nasi goreng
we called it nasty gory when we were kids

Automatic thread bump. This poll's results are now in.

I didn't see this poll. I was going to say Not At All, but then I saw there was a quiche option. That's the eggiest I get. The rest is vile.

Oh yeah four others for the eggs Benedict. Hollandaise! Celebrate!

Eggs Benedict are awesome the same way biscuits and gravy are awesome -- it involves X in liquid form poured over X in solid form.

i am shocked at the failure of soft boiled!

scrambled seems to be the choice of the casual egg fan. no one argued for it in the thread but there it is.

i voted poached

Okay, then, T/S: scrambled soft and loose, or scrambled hard?

There was a breakfast buffet once where the eggs were scrambled so hard that they resembled chopped boiled eggs. DISGUSTING.

Scrambled fairly soft with green onions and sharp cheddar: classic. Scrambled with crabmeat and green onions: SUPERCLASSIC.

OH YEAH, I like to thrown in mushrooms and cheddar. With the right additions, you can make four of eggs seem like EIGHT of eggs!

didn't see this but i would have voted for raw.

a silent majority!

No McMuffin kind of breaks my heart.

Haha, when my mom made those at home she still called them Egg McMuffins™.

I voted bennies, but I do love cheesy scrambled eggs. That and a green salad w/ lots of avocado is my lazy night default meal. You have to scramble the eggs over low heat and add the cheese at the end, when the eggs are still a bit wet. Remove from heat the moment the cheese has melted in, otherwise you get the diner-style RUBBERINESS.

Haha, when my mom made those at home she still called them Egg McMuffins™.

-- Abbott

same ^_^

What about eggandcheesesaltpepperketchupbuddy?

(on a good bagel or round roll)

ellipsis.jpg

This is shit!! I hate scrambled eggs!!!! These people must have never eaten eggs benedict...THAT IS THE SHIT!!

Most people scramble their eggs too dry. My scrambled eggs will make you weep with gratitude.

And this from someone who VOTED FOR THE BENNIES, AS I SAID.

Most people scramble their eggs too dry. My scrambled eggs will make you weep with gratitude.

-- Beth Parker, Wednesday, September 5, 2007 1:56 AM (24 seconds ago) Bookmark Link

Doubtful...

Unless they are drenched in hollandaise.

This is shit!! I hate scrambled eggs!!!! These people must have never eaten eggs benedict...THAT IS THE SHIT!!

T/S: Shit vs. THE Shit...

Yeah, scrambled eggs with no liquid are the worst, but runny scrambled egg with lots of cream and black pepper--nyom nyom nyom nyom.

I make my scrambled eggs barely scrambled, with butter, tarragon, and pepper. NOM NOM NOM NOM, etc.

Never tried them with tarragon (usually parsley). I might have to try that. Also I hate overcooked omelettes--should only be cooked on one side then folded, so that the middle remains runny and unctuous.

tossing some berbere in with the butter before frying - A+++, my new go-to

this poll didn't even mention fish eggs!

enneagram

oh shit, wrong board again, isn't it?

i would eat all these eggs except BENEDICT, SALAD, AND DEVILED, because of mayo hazard

or vinegar hazard, w/e, i'm not eating it

You may need an egg breaker machine. For more information, please contact: https://www.dinneregg.com/.

Scrambled eggs are the worst eggs.

OK that is just straight up challops

https://en.wikipedia.org/wiki/Joe%27s_Special

eggs make me feel kinda sick but I love them

STU

quarantine & working from home has reinforced my love of eggs & my newfound love for omelet/tes

soft boiled wuz robbed here

I won’t eat deviled eggs or eggs Benedict

Country benedict otoh...

scrambled is def overrated but not the worst

what is country benedict

With biscuit gravy instead of hollandaise and sausage patty instead of Canadian bacon no?

Eggs sometimes upset my stomach too, seem too intense or something to have to break the fast

Scrambled def overrated. Not bad not good just very pedestrian.

there is no bad egg preparation, if properly executed

xp yes

Hard-boiled and cold is the worst, especially if the eggs are poor quality and have been boiled too long.

Scrambled eggs are great if done properly. Better not be putting milk in that shit, or adding salt until the end

Poached is ridiculous. Very hard to make without losing a lot of the egg. Just soft boil and peel it, I say - same difference.

I thought this until this year when I finally worked out how to do it

1. deep pan of water, bring to the boil
2. crack egg(s) into small teacup
3. when water boils, turn off the heat
4. slide teacup into water gently
5. put timer on for four minutes
6. take eggs out and put on sheet of kitchen towel to remove excess water

also helps if you keep the eggs chilled

Haha, I think it's better to use room temperature eggs - less chance of the yolk breaking on contact with the hot water.

Eggs are extremely tricky for such a common foodstuff.

I can't be bothered with poaching, a soft-boiled ball of corruption will do for me any time, three minutes after rolling boil, egg soldiers made from slightly burnt toast with olive oil and mustard on them - so easy!

i do four minutes, anything less and i get runny whites! small pan, water just covering the eggs.

depends on the size of the egg and how long after taking it out of the pan you crack it open ime, but there has to be a bit of a runny white/golden stuff trade off because I don't like my yolk even slightly hard.

I should have added sometimes, some days I get it absolutely perfecto!

I keep an eye out for really good eggs in Sainsbury's, sometimes they'll have them marked down a lot as they are about to expire, but they're good for another week or two.

Worst thing you can do with poached eggs is stir up the water into a funnel shape, but some recipes tell you to do exactly this. water needs to be just off the boil, no bubbles coming up to disturb the egg.

don't mean to be eggs-aspiratingly smug, but I get my eggs/milk delivered by an old-school milkman and they are from a local dairy farm. You always get that extra golden a+ quality from them, like those expensive Happy brand eggs from the supermarket - but always good - because they were often of variable quality.

One more for Team Soft-Boiled. Throw a little tamari on there...perfect.

Eggs are awesome in nearly any form executed well.

People underwhelmed by scrambled eggs aren't doing it right. My latest method is lowest heat possible, constant stirring, add yogurt or sour cream about half way through, leave them very wet. After about 10-15 minutes you end up with the lightest, creamiest scrambled eggs possible.

Two other awesome eggs:

1. Spanish "broken" eggs which afaik start off as whole eggs fried in olive oil but are then scrambled once just before serving so that you still have scrambled with some runny yoke. I've never actually been able to pull this off to my satisfaction (or as well as any average tapas bar could do).

2. Sous vide eggs still with barely cohesive white and very runny yoke cracked into a hot pan and very briefly fried.

since I abandoned teflon I do all my frying on cast iron pans, a well seasoned cast iron pan is an awesome kitchen accessory that is 4 life!

eggs and soldiers are not eggs and soldiers without marmite afaic

also, i never time my boiled eggs. it's all about instinct

the reward to effort ratio of some cheesy scrambled eggs with hot sauce is pretty hard to top

scrambled eggs:

two eggs per person, plus one for the pan, cracked into a saucepan with a good knob of butter
medium high heat, 15 seconds
take it off the heat and stir well for 15 seconds
repeat, on and off the heat, stirring when it's off
you'll get a nice, creamy consistency
feel free to add a bit of sour cream, chives, even mustard into the mix, but only towards the end

bang

i am happy with just a basic scrambled egg. eggs and a little bit of milk. i hate cookbook recipes that are like you can only do this if you add a stick of butter mid-way through. they're fine. with ketchup!

After mom passed on the "Midnight Diner" addiction, bought her a tamagoyaki pan. Easy to master, makes perfect rectangular, rolled omelettes. Haven't bought one myself yet, but a square non-stick I have does the folding trick pretty well.

Adding a bit of mayo before whisking eggs I learned from dad.

"also, i never time my boiled eggs. it's all about instinct"

call the police!

if the water dries on the shell as soon as you lift them out of the water they are done, for any value of 'done' from set white/soft yolk to rubber bullet.

that's one of them old hand me down bits of egg knowledge I do not trust! Like people who say as long as out of date eggs don't float then they are perfectly edible.

Eggs are like spuds imo, no wrong way to do em but easy to get any one way of doing em wrong

ilu eggs

come back to me

Ok guys, so this is my big egg revelation for 2020, which really took my soft scrambled eggs to the next level (got it from Samin Nosrat on a podcast).

Don't add milk, just add 1/2 teaspoon of water per egg and mix it in. The resulting steam makes them extra fluffy. It works! I add some extra salt to compensate for the water too.

lol samin nosrat is who i was thinking of with the buttery scrambled eggs. it's in salt fat acid heat. i just checked. "add 4 or more tablespoons of butter." what? also can't see why milk and water wouldn't generate about the same amount of steam! i thought the steam--->fluffiness was the point of the milk.

poached, soft boiled, or fried definitely my favourites. scrambled is the easiest method and doesn't really require anything alongside them, but I find them quite boring.

Idk but I found the transcript, it's the guy from Queer Eye I guess:

Antoni: And then I would put Borson or creme fraiche or some soft cheese. Basically it
was like a cholesterol bomb, and I would make the most delicious
soft scramble that way. But then when you're in your 30s, you
realize it's not so good for your heart. So I was talking to my
collaborator, Mindy Fox, who I co-wrote my first cookbook with, and
I'm still in touch with, and we were talking about scrambled eggs
and she taught me, she's like, "No, the key to a perfect soft
scramble is for every two eggs, you add a teaspoon of water." So
I've perfected soft scrambled eggs. And my boyfriend loves having
them with everything bagel seasoning and I get mine from
St-Viateur in Montreal, which are the best bagels in the world better
than New York, because New York bagels are basically the shape
of like a large bread. And in Montreal they have the nice pull and
they're sweet and they're just delicious. And he puts ketchup on
them, but I just put a lot of really good Jacobsen Black Garlic Salt
and fresh cracked pepper.

...

Samin: Totally. Like the secret was, (Martha Stewart) gave the same exact tip, which
was instead of adding milk or cream to your eggs when you're
scrambling them, to add just a tiny little half teaspoon or a teaspoon
of water. And the reason is that it creates steam and it makes for
really, really fluffy and soft scrambled eggs, because then when the
eggs cook, the water steams away and it fluffs them up. And so I
never add milk or cream or anything in my scrambled eggs. I just
add a tiniest bit of water now

Me, my girlfriend and a couple of other brits were staying with friends in Holland. In the the morning, our hostess asked if we wanted our eggs 'broken or unbroken' and became increasingly frustrated at our total bafflement over the question.

My GF & i had a battle over adding milk to scrambled eggs (me) vs. adding a little cold water (her).

I decided to let James Beard be the decider, we pulled out his American Cookery (one of the best cookbooks ever, imho) - and she won the fight.

xxp OK I gotta try that, I've been using a Milk Street technique where you fold EVOO in

going to try this water trick

I only use butter and black pepper for my scrambled eggs, but cheese and hot sauce sounds like another good option.

dude how have I never thought to use mustard in scrambled eggs. trying that tomorrow

good mustard I mean, not the yellow shit

regrettably, ban harbl for putting ketchup on eggs

and yes, water > milk in my experience as well

i am happy with just a basic scrambled egg. eggs and a little bit of milk. i hate cookbook recipes that are like you can only do this if you add a stick of butter mid-way through. they're fine. with ketchup!

― superdeep borehole (harbl), Thursday, December 17, 2020 9:51 AM (six hours ago) bookmarkflaglink

Tbh they are better with a ton of butter! When I try to make scrambled eggs with milk they are watery somehow.

I never like them in restaurants because they cook them too much; they should be just-cooked imo.

I just use butter and eggs when scrambling, to be clear.

I'm with you there, horseshoe!

I take the heat off the pan while they are just slightly underdone, and there is enough residual heat to finish off the job.

My wife used to be a ketchup-on-eggs person every morning, but we've graduated to olive oil & togarashi

Red pesto and parmesan folded in at end ftw

Inspired by a fave diner, I put a tiny dollop of cream cheese into my scrambled eggs right before killing the heat, then sprinkle some chopped green onions on top. Good stuff.

olive oil - because butter doesn't agree with me - sea salt and pepper - smother in valentina

Right we're all sharing

I've taken to a curried scrambled eggs gordon ramsay recipe and ngl its greatness

Adding milk to scrambled eggs makes them rubbery, you goons

(about a thousand xps)

it doesn't! none of this bad things you are all talking about happens to me. it's just EGGS!

sorry harbl but I agree with DL, milk and eggs is fine for yorkshire puddings and pancakes and udderly wrong for scrambled eggs!

what's yorkshire pudding, is that like blood pudding?

no it's just like a fatter version of a pancake that you cook at high heat in the oven rather than fry and then pour onion gravy over rather than maple syrup.

It looks more like a popover?

that looks about right, yeah !

Ogden Nash inverts the historical order of events.

Let's call Yorkshire pudding
A fortunate blunder:
It's a sort of popover
That turned and popped under

Yorkshire pudding is technically a souffle, yeah?

we aren't even sure how to pronounce that word correctly, nor what it even means in Yorkshire. Is it like wearing an exquisite gown made out of eggs or something ?!

joking obv, but tbh I still not sure what a souffle is tbh - never cooked one.

I remember having a dutch baby for the first time a few years ago and I was thinking "this is just a big Yorkshire pudding"

calz you fold beaten egg whites into a souffle, then bake, and that's how you get the fluff

Okay, per Chef Ramsey: A Yorkshire pudding is a cross between a popover and a souffle, but it has the added ingredient of beef drippings.

Scrambled eggs overrated, soft boiled underrated itt, quite frankly. Taste for one thing, and the labour of cleaning a scrambled egg pan...

I usually do scrambled in a non-stick, don't think they're improved by cast iron. fried eggs on the other-hand I delight in the crispiness that can be achieved with cast iron

aye that is probably right tbh, but yeah and I also delight in using stainless steel utensils and scratching and scraping that cast iron pan as hard as I like whilst cooking in it or cleaning it, obv not using washing up liquid makes the cleaning job a bit tougher at times but it's a labour of love!

Yeah, as long at the cast iron isn't enameled, you can use a paint scraper or a wire brush... no biggie.

I am currently using a nail brush to clean my cast iron, should probably buy something more sturdy

my sister uses this amazing thing that's like a cloth made out of chainmail

I've taken to using tinfoil with scrambled eggs. Works a treat.

horseshoe, I'd assume you could request slightly underdone scrambled eggs at a restaurant? Tho I understand one might be hesitant to venture down that road and be one of "those people" who makes a bazillion requests/alterations to their restaurant meals. Plus I personally never get scrambled at a restaurant because it's something I can and do easily make at home.

Scrambled have one advantage over the rest: can be scooped onto toast

You can scoop p.much anything onto toast, its a question of commitment ime

Filth.

but it has the added ingredient of beef drippings.

So UK

yorkshire loves a bit of beef dripping afaict

I've never used beef dripping on Yorkshire puddings although I have plenty times used suet to make DUMPLINGS!. My local chippy, that sad lol, I haven't been to since Feb, they fry their chips in beef dripping and they are the fucking best. Lol the proprietor of my local chippy is an ex-army master chef who used to be Prince Andrew's personal cook *eyes*

lol that DUMPLINGS! wasn't for emphasis - just a typing error!

I think that's an autocorrect aspect of ilx

DUMPLINGS!

I discovered that recently

regarding scrambled eggs:

Red pesto and parmesan folded in at end ftw

― spruce springclean (darraghmac), Thursday, December 17, 2020

this sounds good to me

xp. I typed that in all lowercase without an exclamation mark

thank god! I thought it was the first signs of dementia for a second there!

I am still not good at sliding raw eggs in hot water to poach them, but I tried Nigella Lawson's poached Turkish Eggs recipe with warm Greek yogurt and Aleppo pepper a few times and they are good, especially now that I learned to bake bread and can eat them with homemade sourdough toast

https://www.nigella.com/recipes/turkish-eggs

I crack my eggs into a ladle or somewhat capacious serving spoon and slide them in using that utensil.

I love poached eggs with garlicky yoghurt and Aleppo pepper, a real delight

Japanese style fried eggs - fry them in a little oil/low heat til just set then toss in a few tablespoons water and put on a lid, til theyre done. You get the shape/ease of frying and the softness of a poach.

Learned this one from, of all things, Cooking Mama on my 3DS.

I always assumed for health code reasons, restaurants wouldn’t make me scrambled eggs the way I like them (I’m thinking diners here.)

Scrambled is not my fave preparation to be clear; that would be over easy or poached.

I am still not good at sliding raw eggs in hot water to poach them, but I tried Nigella Lawson's poached Turkish Eggs recipe with warm Greek yogurt and Aleppo pepper a few times and they are good, especially now that I learned to bake bread and can eat them with homemade sourdough toast

https://www.nigella.com/recipes/turkish-eggs

― Dan S, Friday, 18 December 2020 00:07 (twenty-five minutes ago) bookmarkflaglink

Yeah these have been on our saturday morning rotation for a while now

I had seen that somewhere trayce and never actually tried it, must do so

horsehoe ive been on ilx oh idk a decade and a half and i know a lot of useless stuff about america that i didnt when i started but listen what exactly does over easy mean

lol I love it when people discover DUMPLINGS!

You fry the egg enough to set the white and then flip it over for a few seconds. Whites are set, yolk is runny.

xxp I thought it meant you flip the fried eggs over after they're cooked on the bottom but only for a few seconds and then serve them

Oh ok ty

idgi it ruins the perfect of the unspoilt yolk imo

But look i dont be where ye do be etc

xp a nation divided

Also is that literally not what horsehoe said like

xxpthink of it as a very light sear on the uncooked side

Is this gonna be like when we found out ye just made up what ye thought "grilled" meant because

You cannot sear an egg

Words mean things you monstrous savages

xxxxxp It doesn't spoil it if you do it right, it just cooks the translucent film over the yolk

^^^

a veil over the ineffable mystery of the yolk, as god intended

If I'm not turning them over I have managed that by spooning the hot bacon fat I'm cooking the eggs in over the eggs repeatedly while they are frying to cook the tops of the yolks. those are really the best fried eggs

Better a veil than a thin but gooey membrane of white over the yolk, which you get without flipping them. A perfectly cooked over-easy egg is a beautiful thing.

xp. I like to baste fried eggs also, no flipping in this house

https://i.pinimg.com/originals/48/71/de/4871dee719d7dbd34534a299de01d7e5.jpg

sorry about slightly dour image post, but that is the first image I see when I hear "no flipping"

Lid on will do the job on the top, lads

yes but then it isn't as crisp

same problem with sausage, gotta leave the lid off if you want that browning

have had trouble making it work with just the lid on

Crisp?!

I tell myself, and i try to believe it honest to god i do, that this site isnt a fuckin project to pull my leg, but ye do try me in it

I use a lid when I'm doing Spanish style tortilla, but not for fried eggs.

xp lid on just never seems to cook the tops enough

Ok lets roll the sleeves up here

What do ye mean, to begin with, by terms like "egg", "lid", "cooked"

steamed =! fried u savage

better than a lid for my *Spanish style tortilla* is just putting the pan in the oven to finish it off recently tbh!

a cooked bottom, a perfectly runny yolk, and a very lightly cooked top

my best way of achieving that has been by basting eggs fried in basting fat, but more simply by flipping them over easy and then serving

better than a lid for my *Spanish style tortilla* is just putting the pan in the oven to finish it off recently tbh!

― calzino, Friday, 18 December 2020 01:26 (seven minutes ago) bookmarkflaglink

In under a hot grill, just the job

things go *over* a grill u silly rabbit (just messing with u now)

eggs go *under* a broiler

as a 5 year year old I watched in horror as my grandpa who lived with us drank a raw egg for breakfast one morning

drink

I just did a spanish egg tortilla for the first time recently.. it was good, but it could've been better. I was using my gf's nonstick, I don't own one. I'll try it again.

I think the key to a wonderfully tasty tortilla is properly caramelising them onions before even thinking about adding the egg

I feel like the onions came okay.. it just didn't have the nicely textured browning on the outside.... we did the whole pan flipping thing and it was kind of a mess. You live, learn.

but I would be interested to hear about ppl's fave tortilla recipes - It's a potentially very simple and fantastic meal

well not recipe, there isn't much to it!

the idea of crisp eggs being anything but an accident

i love an over easy egg. i don't so much flip them as gently roll them over so they are little egg white blankies with the happy little uncooked yolk snuggled inside all warm

love a good over-easy

i tried the water trick in my scrambled eggs for lunch & it was def flufffier. thx egg ppl itt!!

I keep thinking about how a combo fried bread and egg yolk and bacon or sausage and brown sauce actually makes want to not die yet and live on for decades

i am going to eat some hard boiled eggs tomorrow, but not too hard, just 4 minutes in the pressure cooker imo

Eggs come out chooks' bums... you guys know that, right?

hell yeah

https://pbs.twimg.com/media/C19wxAUXUAAdfJn.jpg:large

Turns out eggbreaker is a valuable poster after all

haha

breaking news: eggs

https://www.youtube.com/watch?v=DPfyQjDS15U

what ilx really needs

i am going to eat some hard boiled eggs tomorrow, but not too hard, just 4 minutes in the pressure cooker imo

― superdeep borehole (harbl), Friday, 18 December 2020 01:56 (fifty-four minutes ago) bookmarkflaglink

harbld

I like to get a nice rolling boil going. I add a bit of white wine vinegar. Then i swirl the water. Next, now this is very important, i fire up the RZ-6 for a minute to crack 320 eggs into the water.

could you be more condescending

Sorry if I'm coming across that way. Truth is I missed eggbreaker until now, and I am genuinely blown away by these machines.

though I'm also googling for a Friends episode heavy on eggs in case I missed something.

I used to work in a canteen which toured around music festivals in the UK and some days would be frying eggs for five hours at a go, I was soon able to crack eggs and drop them in the pan with one hand in three seconds, no broken yolks, and can still do this 20 years later, there is no conceivable way an egg-breaking machine would make bulk egg-breaking any easier.

but it would do 300 more per minute. I am very jealous of people with the one handed egg cracking skill.

who needs 300 per minute except a large factory who have these things anyway?

Mine jammed up and gave me a PC Load Letter error

I used to work in a canteen which toured around music festivals in the UK and some days would be frying eggs for five hours at a go, I was soon able to crack eggs and drop them in the pan with one hand in three seconds, no broken yolks, and can still do this 20 years later, there is no conceivable way an egg-breaking machine would make bulk egg-breaking any easier.

― ٩(͡๏̯͡๏)۶ (Camaraderie at Arms Length), Thursday, December 17, 2020 11:37 PM (yesterday) bookmarkflaglink

I think you are an egg-breaking machine

should put it on my CV, maybe that's what's missing

maybe leave it off your application for a supervisory role at the House of Fabergé

Sitting thrumming through ten years in of interviews until someone finally says "well you know you cant make an omel-IBREAKEGGS

I needed to break some for dinner today and did a speed test, sorry to report it takes me a whole 6 seconds now, and one yolk was broken out of five, stupid arthritic finger doesn't help.

and what was the speed on putting them back together?

Would probably vote "Over Easy" for combination of taste, texture and easiness factor. Momofuku Chili Crunch oil is my new favorite egg topping.

Breaking eggs one of them tasks where if you think about it too much you probably will break the yolk. Once I broke 2 in a row and was loudly swearing at the eggs like it was their fault. I stubbornly put the broken ones in the dog bowl until I got it right 3rd time lucky. It was pathetic behaviour but at least the dog won.

we all had dippy eggs for lunch today

This just caused me to remember my name for scrambled eggs when I was very, very young was "puke eggs".

Luckily, I got over that.