― RJG (RJG), Thursday, 19 August 2004 18:46 (nineteen years ago) link
― eat fudge banana swirl (Nick A.), Thursday, 19 August 2004 18:47 (nineteen years ago) link
― cºzen (Cozen), Thursday, 19 August 2004 18:47 (nineteen years ago) link
http://www.nytimes.com/2013/05/08/dining/shakshuka-a-rich-egg-dish-that-satisfies.html?_r=0
http://graphics8.nytimes.com/images/2013/05/08/dining/08APPE/08APPE-popup.jpg
oh man
― j., Saturday, 4 May 2013 02:10 (eleven years ago) link
dayumm
― rock 'em sock 'em (Treeship), Saturday, 4 May 2013 02:14 (eleven years ago) link
http://www.buzzfeed.com/emofly/eggs-in-exciting-holes
yep yep
― j., Friday, 14 June 2013 03:11 (ten years ago) link
that avocado egg thing looks amazing but difficult to pull off. i want to attempt it.
― Treeship, Friday, 14 June 2013 03:20 (ten years ago) link
donut egg is a dealbreaker.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 14 June 2013 03:21 (ten years ago) link
Shakshuka is really great, you guys.
― Guayaquil (eephus!), Friday, 14 June 2013 03:24 (ten years ago) link
i keep meaning to try it after Stevie giving it mad props on ILC
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 14 June 2013 03:35 (ten years ago) link
I just tried to poach eggs to eat on top of braised collard greens and lentils. I followed this cook book I have, added vinegar to the water, simmering but wasn't too hot, And I ended up with egg white every where, sort egg drop soup. So I tried again using a ladle to poach the egg and it worked, but when I tried to slide the egg out of the ladle it stuck and the yolk broke. I feel defeated.
― JacobSanders, Wednesday, 19 February 2014 04:14 (ten years ago) link
maybe try half fry/half poach with the "cover the egg with the lid of a pot" trick?
― Philip Nunez, Wednesday, 19 February 2014 04:17 (ten years ago) link
jacob do you do the swirly thing when you drop the egg into the water?
― call all destroyer, Wednesday, 19 February 2014 04:18 (ten years ago) link
yeah get a wide deep pan & get a whirlpool going
you'll still get stray whites but they'll hold together much better combined w the vinegar
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 04:27 (ten years ago) link
Get a whirl/swirl going? I'd never heard of that!
― JacobSanders, Wednesday, 19 February 2014 04:35 (ten years ago) link
I do the "fry with a lid" thing all the time w/ my cast iron. perfect. soft scrambled is just as good, though.
― Simon H., Wednesday, 19 February 2014 04:37 (ten years ago) link
trick question: scrambled eggs ARE fried eggs
― dan m, Wednesday, 19 February 2014 04:41 (ten years ago) link
god old ilxors were so dumb smh
― dan m, Wednesday, 19 February 2014 04:42 (ten years ago) link
I use the lid with omelets and fried eggs, but I had never tried poached. I never guessed it was as involved as it now seems. The cook book I have only said gently slide the eggs in the water and keep a spatula in hand to push any white that stray together. But once they stray they don't just congeal back together?? A friend once cooked poached eggs for me and I didn't see his process but they were beautiful disc that sat perfectly on english muffins.
― JacobSanders, Wednesday, 19 February 2014 04:44 (ten years ago) link
whirlpool. trust.
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 04:45 (ten years ago) link
lol greasy joes
― föllakzoidberg (electricsound), Wednesday, 19 February 2014 05:00 (ten years ago) link
Freshness of egg more of a constant factor that swirl/no swirl ime
These days i dont swirl, drop it into shallow water and pop the lid on, p foolproof
― politically autocorrect (darraghmac), Wednesday, 19 February 2014 10:37 (ten years ago) link
Have given up tryin to choose btwn good poached/fried/scrambled/boiled but im consistently better at scrambled i guess
― politically autocorrect (darraghmac), Wednesday, 19 February 2014 10:38 (ten years ago) link
Capful of vinegar and huge pinch of sea salt into water, bring to boil, swirl and then crack your freshest egg into said water. Turn the heat down a bit and leave the lid off as it poaches, so you can watch. Do not poke, prod, or otherwise attempt to shepherd the poaching egg for the two minutes it needs to finish poaching.
Butter some sourdough toast, remove egg from water with perforated spoon, place on buttered toast, cut it up in situ to ensure good yolk coverage, dust with salt, white pepper and smoked paprika, then scatter some parsley over the lot and you have what I'm having for breakfast most days.
― baked beings on toast (suzy), Wednesday, 19 February 2014 10:44 (ten years ago) link
big fan of this technique - http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
― just sayin, Wednesday, 19 February 2014 10:51 (ten years ago) link
For poached eggs you have to make sure they're very fresh. No need for vinegar or fancy swirling techniques.
Poor boiling water from the kettle into a frying pan and heat until you start to see tiny bubbles appearing. As soon as you do, quickly, break the eggs into a cup or ladle and spoon into the water, turning the heat right down to minimum. Simmer for one minute, covered, then turn off the heat completely. Sit the eggs in the water with the lid on for 10 minutes and serve. Works about 60% of the time for me.
― doglato dozzy (dog latin), Wednesday, 19 February 2014 10:54 (ten years ago) link
99.5 per cent success rate with my method.
― baked beings on toast (suzy), Wednesday, 19 February 2014 11:11 (ten years ago) link
poached eggs seem like too much trouble for the final product, i pretty much always prefer fried or scrambled eggs
― marcos, Wednesday, 19 February 2014 15:41 (ten years ago) link
scrambled eggs stands atop egg-mountain, and it isn't even a close call.
― Daniel, Esq 2, Wednesday, 19 February 2014 15:43 (ten years ago) link
Over easy with salt a ton of cracked pepper and liberal Tobasco
― The Commish (rip van wanko), Wednesday, 19 February 2014 15:44 (ten years ago) link
i just place uncracked eggs in my mouth whole, i swallow them very gently, ever so gently, then i let my stomach acid dissolve the shells. works 205% of the time.
― j., Wednesday, 19 February 2014 15:51 (ten years ago) link
fried over-easy > scrambled with cheddar > poached > scrambled without cheese (LOOSE goddammit!) > all others
Worst eggs I ever had were at the Colibri, the festival hotel in Victoriaville. Couldn't tell if they were scrambled completely dry or if they were a steam-table pan full of chopped up hard boiled eggs.
xp lol
― needs more garlic → (WilliamC), Wednesday, 19 February 2014 15:54 (ten years ago) link
Scrambled eggs takes half an hour with me, believe. Trick is to keep stirring and never turn the heat up. If your back hurts when you sit down to eat them, it means you've done it right. I almost always add fresh chili to them.
― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:00 (ten years ago) link
I don't often do poached eggs cos you always seem to lose a lot of white no matter what you do.
― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:01 (ten years ago) link
which form of eggs were immortalized in an iconic pop-song by the beatles? case-closed.
― Daniel, Esq 2, Wednesday, 19 February 2014 16:02 (ten years ago) link
scrambled?
― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:03 (ten years ago) link
I wanna hold ur pan
― politically autocorrect (darraghmac), Wednesday, 19 February 2014 16:05 (ten years ago) link
recently tried this hybrid thing (after seeing it on that David Chang show) where you scramble the liquid eggs and then swirl them into a pot of boiling water. it didn't turn out quite right (i guess the eggs need to be more fresh and you're supposed to do some straining prior to cooking) but it was still a tasty soup-like substance.
― festival culture (Jordan), Wednesday, 19 February 2014 16:07 (ten years ago) link
I used to do soft-boiled eggs every day but poaching is much less faff, with much less waiting time.
My scrambled egg of choice is either:
Fry little pieces of chorizo in a saucepan until oil expresses, add two or three eggs, scramble on low heat, dust with sea salt and white pepper.Let butter melt in a pan to a depth of about half a centimetre, add two or three eggs, scramble on low heat, finish with white pepper and a dash of truffle oil.
― baked beings on toast (suzy), Wednesday, 19 February 2014 16:09 (ten years ago) link
mr veg has been experimenting with sunny-side-up eggs on a pile of sauteed potatoes etc
very yum
my heart still belongs to a lovely soft scramble tho
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 18:32 (ten years ago) link
carbonara
― Eric H., Wednesday, 19 February 2014 18:37 (ten years ago) link
probably not the healthiest start to the day, but I'm in love with tortilla at the moment. It is that good it makes me wonder why I ever bothered cooking eggs in any other fashion.
― calzino, Friday, 23 September 2016 08:21 (seven years ago) link
I'm gone nuts for huevos rancheros lately
― poor fiddy-less albion (darraghmac), Friday, 23 September 2016 08:36 (seven years ago) link
I've been cooking Suzy's chorizo scrambled eggs recipe for a few years now and it rules. The eggs go an amazing colour in the chorizo grease.
― Matt DC, Friday, 23 September 2016 09:27 (seven years ago) link
eating a bacon and fried egg sandwich rn v good
― Bein' Sean Bean (LocalGarda), Friday, 23 September 2016 09:49 (seven years ago) link
not as good as a fried fried egg sandwich i bet (fried egg in fried bread)
― dancing jarman by derek (ledge), Friday, 23 September 2016 17:06 (seven years ago) link
^ooh
― sam jax sax jam (Jordan), Friday, 23 September 2016 17:13 (seven years ago) link
lol greasy joes indeed (sorry, mongs injoek I guess). no mention of French toast!
― Stoop Crone (Trayce), Saturday, 24 September 2016 04:58 (seven years ago) link
this is an egg thread not a bread thread
― j., Saturday, 24 September 2016 05:48 (seven years ago) link
French toast is basically bread soaked with eggs so much its a bready omelette tho?
― Stoop Crone (Trayce), Sunday, 25 September 2016 23:39 (seven years ago) link