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Thread: Cooking eggs

  1. #51
    Senior Member Jive A Turkey's Avatar
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    Quote Originally Posted by rhinosaur View Post
    I don't know, the "drop the pot" method seemed to work just fine. However, I do like the idea of not having to clean up after cooking. Thank you petroleum products industry.
    Yeah, that one's probably okay. It's that vortex sewage sample he made that threw me. Needs a much deeper vessel for vortexing.

  2. #52
    Just a statistic rhinosaur's Avatar
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    Quote Originally Posted by Jive A Turkey View Post
    It's that vortex sewage sample he made that threw me. Needs a much deeper vessel for vortexing.
    Oh, is that why the egg turned out looking like seagull poop?

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

  3. #53
    Strongly Ambivalent Ivy's Avatar
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    Number one, I wouldn't put plastic wrap in boiling water and eat what was in it, anyway. Number two, that one looked gross to me. I don't like runny eggs.

    I think I'll stick to letting the Elmo's chef poach my eggs for me.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

  4. #54
    Senior Member Jive A Turkey's Avatar
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    Quote Originally Posted by rhinosaur View Post
    Oh, is that why the egg turned out looking like seagull poop?
    Yeah. The egg probably hit the ground and stopped spinning before it could solidify to any degree.

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

  5. #55
    Strongly Ambivalent Ivy's Avatar
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    Moved some posts here.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

  6. #56
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    My Ex loved poached eggs, and I became quite good at doing them.

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

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

  7. #57
    Senior Member swordpath's Avatar
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    Quote Originally Posted by Jive A Turkey View Post
    and its sister the New Orleans-esque Eggs Sardou...
    Never had this and don't even know what it is. I bet I'd like it though.

  8. #58
    Senior Member Jive A Turkey's Avatar
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    Quote Originally Posted by TheBeatGoesOn View Post
    Never had this and don't even know what it is. I bet I'd like it though.
    Eggs Benedict is typically constructed with an English muffin half, Canadian bacon, a poached egg, and Hollandaise sauce. Damn, I never realized how many of the ingredients have a nationality attached to them.

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

  9. #59
    Strongly Ambivalent Ivy's Avatar
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    I think there's also Eggs Florentine, which is just like Benedict but with spinach instead of Canadian bacon.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

  10. #60
    The Destroyer Colors's Avatar
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    Inspired by this thread, I made my first poached egg today! I tried to use the egg shell half as a "cup" before dropping it into the pot, but I forgot to consider that half an eggshell is much too small to carry that much egg. So my results were about the same as just cracking it into the water. I was pretty pleased with the results. Some whites separated, but enough of it stayed to be quite delicious on my ramen! I will be making poached eggs a lot more now. I think next time I will try lowering the egg into the pot with a giant ladle.

    Unfortunately my attempts at Hollandaise sauce have been less successful.

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