EGGS around the world - How do you like your eggs?
- Thread starter malata
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Never been a fan of eggs. Aside from scrambled eggs I'll eat at a diner once a quarter (after I douse it in salt and pepper), those delicious Chinese and Portuguese tarts, and whatever baked goods have eggs built into the mix, I don't think I ever eat eggs. Last time I had a hard boiled egg was 30 years ago, and any kind of poached egg, eggs benedict etc..... never. Kind of gross to me.
In fact, since living on my own, I have never bought eggs at the grocery store.
It is a chicken fetus after all..... or at least close enough.
In fact, since living on my own, I have never bought eggs at the grocery store.
It is a chicken fetus after all..... or at least close enough.
Same here. I love eggs.... I get fresh eggs from a friend's farm about once a month. Love making omelets and Huevos Rancheros!
They didn't mention Scotch eggs in the video. Love making those too.
Soft boiled with toast dippers. And I discovered the EXACT timing and process to getting a perfect white cooked warm yolk combo for it.
Also enjoy scrambled or sunny side up with big hangover breakfasts.
And deviled eggs with paprika and a tiny dollop of caviar.
Also enjoy scrambled or sunny side up with big hangover breakfasts.
And deviled eggs with paprika and a tiny dollop of caviar.
Speaking of the exact process/time/temperature for cooking eggs. I use my immersion recirculator for sous vide-style foolproof eggs every time. It's the way many restaurants have been doing it for years.
It's so easy. Here's how. http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
I am a big fan of sous vide, 167F @ 13mins gives me eggs that are thick and runny. When the eggs are in that state, they easily take up flavor of whatever you add to it, it is like tofu in that respect but tastes so much better. On my todo list is to cook some clams and then add it to the sous vide eggs, I would hazzard to guess that it would taste like clam chowder, probably even better than real clam chowder.
We always could my friend. My politics have no bearings on my culinary and hosting skills.
I set a damn good table and my door is open to all to break bread.
I also don't like runny yolks unless it's on a Croque Madame. I had my first one at a train station in Innsbruck, Austria and I've never looked back!
Recent studies have shown that eggs don't raise bad cholesterol as much as people think. And they don't make you fat - I eat eggs all the time and I'm quite slim. I rarely eat bacon. That's the culprit.
