poached eggs

In water, in a mini plastic bag if yr fussy & not some sort of whisk virtuoso

Whisk?

Naah, crack the egg into a boiling pan of water, let it swim like a jellyfish for 1 min or les, then fetch out with a straining spoon, lovely.

Mark G otm.

The only difference is I get a medium-sized spoon and try to shape it, push it into a sphere, delicately.

Oh, I use a saucepan, though.

I've never tried a frying pan.

xp gross...
Application specific saucepan with four plastic egg holders - does the job every time.

frying pan of water

few things in life than pillowy poached egg-clouds

*better* than

mmmm.

Had some tonight. Granary bread, bit of grindy black pepper on it, yep lovely.

Saucepan of water with a splash of white vinegar to hold them together.

that settles it. gonna have poached eggs & braised kale on toast for dinner YAY

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u&k

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dear dear.

Nobody posted in favour of Fried, and yet.

I think after many decades I've come to realize... eggs are bland.

Let that sink in.

No wonder people are flinging bacon in there. Eggs can be wonderful but rubbery adn bland- what kind of a world is this?

I try Ketchup but its too much vinegar. (The Gar of the Vine)

I want a tangy new friend that is not a bacon in there.

But what

soft boiled eggs (IIRC the consistency is better, and you don't need a special pan)

I find the texture of soft boiled eggs weird, the mix of crunchiness with the soft egg white doesn't work for me

I'm not sure what would come out as crunchy! The texture of the yolk has more of the feeling of being steamed. I don't remember the whites as undercooked. For me it's the advantage of steamed beans over boiled carried over to eggs.

xpost latham : there’s some sweeter asian style sauces out there like gojuchang blends that are less vinegary

salt

tomatoes, if the other accompaniments are savory
grapefruit, if sweet

Eggs, like bread, are deliciously bland

My pet peeve is when you are out for brunch and you order poached and they’ve vinegared the water

Pretty much the only context in which vinegar is unwanted

cheese, espcially sharp, may help - with more umami - like soysauce or fishgizzard... maybe cheddar and tomato paste.. tart, tangy sweetums

relish or chutney maybe?

ricotta salata

my absolute favorite egg thing is probably shakshouka with merguez sausage

My favourite egg is a classic French omelette, I have a pan with deprecated edges for the specific purpose of an easy dismount

I do it with three eggs and a splash of water, butter before and butter to finish, Maldon salt on the top, nothing else

Sometimes I'll crumble a line of Boursin before rolling it, or minced parsley, but usually it's naked

This is my favourite scrambled egg, here http://thechicbrulee.com/2011/05/12/crazy-for-cacio-e-pepe-check-out-two-recipes-from-nyc-hotspot-maialino/

I don't really fuck with cacio e pepe as an approach to pasta but I love it for scrambled eggs

oh that sounds delicious

Is cheese inevitable

find the texture of soft boiled eggs weird, the mix of crunchiness with the soft egg white doesn't work for me

― boxedjoy, Sunday, October 23, 2022 11:07 AM (ten hours ago) bookmarkflaglink

are you eating the shell?

i often eat eggs with spicy mango pickle and yoghurt

https://cdn.shopify.com/s/files/1/0033/9306/0909/products/MR05335_1024x.png?v=1659016772

WANT

Eggs themselves may be a bit bland but they are a splendid vehicle to get other tastes into your mouth (e.g., salt, butter, cheese, onion, tomato) while also being warmly filling and homey.

Sometimes when I am feeling fancy I will do like an asparagus and crabmeat frittata.

hard boiled eggs - Dijon mustard
sunny side up eggs - pickled ginger or radishes
scrambled eggs - capers
omelet - cheese (some say Gruyère)

Capers don't seem like food but I'll try it