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Thread: Cooking eggs

  1. #1
    shoshaku jushaku rivercrow's Avatar
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    Default Cooking eggs

    I love eggs.

    This morning, I decided to learn to poach eggs. It turned out pretty well. I didn't do the vinegar in the water trick or the "mini-vortex" trick, so the white dissipated some. Next time, I will also use a soup ladle to lower the eggs in the water instead of a cup or spice dish.

    Anyone else got good ways to cook eggs?
    Who rises in the morning, looks in the mirror and says, "I think I will do something stupid today?" -- James Hollis
    If people never did silly things nothing intelligent would ever get done. -- Ludwig Wittgenstein
    Whaling is illegal in Oklahoma.

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    Strongly Ambivalent Ivy's Avatar
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    I just had Eggs Benedict for the first time a week or two ago. Yum!

    I like eggs almost any way, as long as they are fully cooked. No runny eggs for me.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

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    Reigning Bologna Princess Rajah's Avatar
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    I like 'em fried, on white bread w/ ketchup.



    And now I want breakfast. THANKS.


    I... suppose. Yeah!

  4. #4
    Doesn't Read Your Posts Haight's Avatar
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    Quote Originally Posted by rivercrow View Post
    This morning, I decided to learn to poach eggs. It turned out pretty well. I didn't do the vinegar in the water trick or the "mini-vortex" trick, so the white dissipated some. Next time, I will also use a soup ladle to lower the eggs in the water instead of a cup or spice dish.
    Three things on that:

    a/ The fresher the eggs, the tighter the grip on the yolk.
    b/ You need the vinegar.
    c/ I put the eggs into individual ramekins, allowing the front to just barely enter the water, and then I let it roll slowly into the water.
    "The only time I'm wrong is when I'm questioning myself."
    Haight

  5. #5
    shoshaku jushaku rivercrow's Avatar
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    Quote Originally Posted by Haight View Post
    Three things on that:

    a/ The fresher the eggs, the tighter the grip on the yolk.
    b/ You need the vinegar.
    c/ I put the eggs into individual ramekins, allowing the front to just barely enter the water, and then I let it roll slowly into the water.
    I *vaguely* recalled the "fresher the better" thing. We just got these eggs on Friday night, so they are pretty fresh. (They feel fresh--good shell texture, nice crisp shells, yummmm).

    Does it matter what kind of vinegar? I seem to have a lot of balsamics, but straight white might be a special purchase. Is it the salt? I read I could put salt in the water too.

    I didn't let the eggs roll into the water--but I didn't drop them in, either. The one turned out much better than the other--I think my technique improved on the second try. Can't wait to do this again! Fun!
    Who rises in the morning, looks in the mirror and says, "I think I will do something stupid today?" -- James Hollis
    If people never did silly things nothing intelligent would ever get done. -- Ludwig Wittgenstein
    Whaling is illegal in Oklahoma.

  6. #6
    Lallygag Moderator Geoff's Avatar
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    3 pieces of day old bread, soak in a couple of beaten eggs. Fry the bread lightly, yumm.

    -Geoff

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    Reigning Bologna Princess Rajah's Avatar
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    Quote Originally Posted by Geoff View Post
    3 pieces of day old bread, soak in a couple of beaten eggs. Fry the bread lightly, yumm.

    -Geoff
    Some of us call that "French toast."







    I... suppose. Yeah!

  8. #8
    shoshaku jushaku rivercrow's Avatar
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    Oooh, thanks, Rajah--I thought that sounded familiar! Missing the maple syrup, tho. mmmmm
    Who rises in the morning, looks in the mirror and says, "I think I will do something stupid today?" -- James Hollis
    If people never did silly things nothing intelligent would ever get done. -- Ludwig Wittgenstein
    Whaling is illegal in Oklahoma.

  9. #9
    Lallygag Moderator Geoff's Avatar
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    Quote Originally Posted by Rajah View Post
    Some of us call that "French toast."





    Well, you've mentioned your culinary skills before, so I thought it best to describe it rather than assume recipe knowledge

    -Geoff

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    / booyalab's Avatar
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    i love deviled eggs
    I don't wanna!

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