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Discussion in 'Food & Cooking' started by morning glory, Dec 1, 2018.
Smoked eggs! You are giving me ideas...
I'm really loving that seasoning...
A set omelette eh? Hmmm...
Nice trio! I'll have a slice of the cheddar truffle please. But no crust?
I'm a heretic. Runny yolk is fine poached boiled or fried. But scrambled or omelet needs to be set. Otherwise it's too much into the slime zone for me.
I am with you there @phatch
With omelettes and scramble it must be 'just right' for me - on the cusp of setting but retaining soft curds and slight ooziness. Its a almost impossible to describe - but overdone in either case is inedible and 'rubbery'. And I know that overdone is not what you mean. Its a matter of seconds in the cooking and you prefer it a little more cooked than I do.
When I was a teenager my steady boyfriend's mother used to make scrambled eggs for our tea. The eggs were cooked so long that they separated into hard curds and a sort of clear liquid which she drained off. I've no idea how she did that but it was not nice at all.
On of my favorite breakfasts is Migas!
Fry torn corn tortilla and drain on paper towels, sauté the onion and peppers until they begin to brown, add the eggs seasoned with S and P. I put about half of the chips into the eggs as the eggs begin to solidify, and the rest a minute or so before they are done. Top with salsa verde, cilantro, and cotija cheese.
Scrambled and omelets the eggs must beset, runny egg white is beyond gross to me! Runny yolk on eggs over easy I am fine with, in fact had it last night for supper with bacon and toast to dip in the yolk!
Just a thought, maybe put different coloured rubber bands on the eggs to tell the difference. it shouldn't affect the shape of them when cooking and won't bleed the colour.
What a lovely colourful breakfast - cotija cheese is virtually impossible to find in the UK (sadly).
Everyone - don't forget that eggs can be made into sweet things too... meringues, custards etc.
While trying to get the bag of frozen hash browns into the freezer, I let the little skillet with the eggs get a bit too hot. Oh well, I ate it all anyway.
I like my fried eggs with a bit of crispy edge! Looks fine to me!
I made some egg drop soup.
Seasoned the eggs with white pepper and toasted sesame oil.
And the product with some extra sesame oil
I prefer no browned edge on mine, these are almost done:
When I hosted the first egg challenge, it seemed about 50/50 crisp browned versus soft edge. But I do love this little 5" skillet for frying up eggs.
will have something on the go this evening.
Got to remember to take pictures
Very simple dish: egg curry
I started by frying some finely chopped onions, then added tomato
As sauce, I used patak's madras curry paste mixed with yoghurt and lime juice
Patak's is one of the few ready mixes I use.
If you look carefully, you can see the boiled egg reheating in the sauce
And served with some home made pita bread
Portuguese Custard Tarts
I don't do a lot of baking, especially pastries, so these were a bit of a reach, but they came out good for a first try. I used a simplified puff pastry recipe and a standard pastry custard flavored with cinnamon and vanilla.
Thanks to FoodWishes.com for the recipe.
Yup - Chef John rocks!!
He does. Apparently everyone agrees. I saw him compared to Jaques Pepin in terms of how he teaches on reddit. Somehow, I'd never heard of him until about a month ago. Since then I've made a lot of his stuff.