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Posted: 10/25/2009 6:54:22 AM | ok guys, i am an egg lover can i get any and all ideas as to what to do with them and how to cook them, my personal demon with eggs is poaching them,i just cant seem to get it.
atticus | |
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Posted: 10/25/2009 6:56:34 AM | by the way , i did the search and didnt find what im looking for but there are a bunch of great egg recipies here.
atticus | |
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Posted: 10/25/2009 8:58:55 AM | I learned a trick to poaching eggs and it works.
In a small sauce pot or soup pot I bring some water to a boil, making sure I've salted and peppered it :). I then take a spoon and stir it so I get a whirlpool effect, with this still going on, I crack the egg into the water. The turning of the water helps to make the white part of the egg cook around the yolk and coat it, instead of breaking apart in the pot. I let it cook a while longer (really up to you how runny you like your eggs) and then I fish them out. Voila- poached eggs. You are now 1 step closer to eggs benedict lol
I love making scrambled eggs with olive oil :) and then wrapping it in a whole wheat tortilla with cut up tomatoes and jalapeno peppers (a salsa less the onions, since I really don't want onion breath in the morning lol). The best way to start off any morning :)
Hope this helps! My problem is flipping an omelet :) It ALWAYS breaks on me | |
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Posted: 10/25/2009 10:39:51 AM | little miss,
when i make omelets i always keep the handle in my hand and swirl the eggs till they harden then the whole omelet moves in the pan . (this is when you add all the goodies) then i take the spatula and gently pick it up a bit and put a tblsp water under it and cover with lid after it steams a bit i just fold it over and it seems to work for me.
thanks .im going to try swirrling the water.....
atticus | |
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Posted: 10/25/2009 11:12:22 AM | This isn't necessarily what you'd define as poaching, but when I fry eggs, often I'll take a spoonful of water (or 2) and put it in the frying pan, then put on the lid. The water immediately turns to steam and will poach the egg.
If you get the pan really hot you can actually drop the egg in and then get a nearly perfectly circular egg this way. | |
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Posted: 10/25/2009 12:27:08 PM | heres how i learned to poach eggs in boy scouts.....works great
first of all....your poaching liquid should be half chicken bullion.......next....bring the liquid to a rapid boil..........while the waters getting ready...crack your eggs into cups...a seperate cup for each egg.....when the water is ready.....lift it off the heat to stop the boil........."slip" the eggs into the water by putting the cup right on the water....do that quickly......then just put the pan back on the heat | |
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Posted: 10/25/2009 3:24:03 PM | Thanks atticus, I'm gonna try the omelet tomorrow morning.
Another thing I love to do with eggs that is a little fancy is I like to whip the egg whites separately from the yolks and then fold the yolks back into the whites. This makes for a really fluffy result for either scrambled or omelets. You have to keep an eye on it though because they're pretty fragile haha.
One last thing- I love to hard boil my eggs and then shake a little cumin and salt onto the exterior... yumm!!! | |
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Posted: 10/25/2009 4:35:46 PM | | When I poach eggs I add a little vinegar to the water. About 1/2 a teaspoon - 1 teaspoon. It helps the white stay together. | |
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Posted: 10/25/2009 4:50:57 PM | Atticus, you are not the only opne with a handicap on poaching. I hae NEVER been good at it.
I have done the vinegar thing as bj suggests, but the only result was egg drop soup with a vinegar taste. Doesn't work for me.
Rax, Miss Geeky and AntiElvis' methods do slightly work for me, but I have taken to more or less just poaching them in the appropriate sized custard cups. Steaming actually works best for me. I prefer chicken broth, but I can get creative with the liquid to match what I am doing.
I know any liquid at a rolling boil will just make it worse, but if it isn't hot enough it doesn't work either. I will never be a classic egg poacher. It is like folding sheets with only my 2 hands....never gonna work. I use the floor and the furniture. I am shorter than the sheet, with small hands. I do what works for me and forget the rest. | |
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Posted: 10/26/2009 2:40:35 AM |
bring the liquid to a rapid boil... while the waters getting ready... crack your eggs into cups... a separate cup for each egg... when the water is ready... lift it off the heat to stop the boil... "slip" the eggs into the water by putting the cup right on the water... do that quickly... then just put the pan back on the heat
Exactly as raxarsr wrote- I learned it the same place too. If you want to keep the eggs from spreading out too far- use rings made from tuna or similar sized tins. These are the right size for dropping the egg onto an English Muffin. Just cut off top & bottom and wash well.
You can also use cookie cutters- poached eggs to suit the holiday season? Dinosaur shapes for the kids? Assorted animal shapes? Just don't use the dog shape. Then it would be a pooched egg.  | |
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Posted: 10/26/2009 3:26:06 AM | thanks guys,pooched eggs lol thats a hoot, i believe ill give em another try. i love poached eggs but i seem to alwas end up with all the stragglers floating around in the pot.
atticus | |
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Posted: 10/26/2009 12:37:58 PM | Ohhhhhhhhhh, were you just looking for different ways to cook eggs? Sorry, I fell into that old thing of just following in line.
One of my favorites is a 3 minute soft boiled. It leaves a cooked white and runny yolk.
Soft scrambled, you need a lot of butter in the pan, only push the egg gently toward the center when thick layer of set egg has formed, never let these come to the stage of being too set or browning.
Basted, after cooking bacon, sausage, ham, or various other alternative breakfast meats (which almost all for me means in the oven including bacon), use the meat fat and liquids to cook the eggs, but you need enough to spoon over the egg while it is cooking, or to splash over it with a spatula. (How is that for a run-on sentence?)
Besides the thinner omelets that most people make, there are also thicker omelets which just requires either using more egg or a smaller pan so that the egg is deeper, then do the soft scramble method until most of the egg is no longer liquid. When only a little liquid remains on top, place all of your omelet ingredients ontop, turn off heat and cover to let the bottom set together and top ingredients heat. After a minute or two remove lid, fold over once and slide onto plate.
Puffy Omelets are baked in the oven and are light, airy and get a neat little ultra-thin crust on the outside. Beat egg white until stiff and egg yolk until lemon colored, then fold in the yolk into the white. Cook it in the skillet long enough to get the bottom to set and slightly browning, bubbles will come through to top, but is still moist. May take 10 minutes. Do this on a lower heat. Set skillet in oven at 350 degrees F, and cook for about 15 minutes. When the omelet is lightly brown and your finger imprint stays on top it is ready. Score a line 1/2" deep in the center, then fold in half and drop out onto plate. This helps if the skillet is tilted. Pour creamed ham, creamed chicken, creamed asparagus, mushroom sauce, tomato sauce, cheese sauce, sausage gravy, etc... over. Makes a nice change.
Persian Omelet is my favorite. It is really just soft scrambled eggs with these items scrambled in: caramelized onion, sauteed mushrooms, caramelized tomato, salt, pepper and tumeric. Cook the tumeric with butter before adding the egg to the skillet, then when eggs are half done add the others. Serve with fresh homemade or Greek style yogurt and toasted pita, fresh fruit like melon. {I like to fry the mushrooms in butter until a little crispy. I use mushrooms like this on many things.}
Golden Eggs are 3.5-4 minute boiled eggs, no more. Do your magic to remove shells without tearing. Make a Bechamel, or medium white cream sauce first. You may flavor it if you want. Cut the eggs in quarters and put over toast, then pour cream sauce over, then push egg yolk through sieve over the sauce. Serve with asparagus. Any kind of meat added to this over or under the sauce works well, even salmon, tuna, crisp bacon, dried beef, shrimp, etc... I actually like this with the leftover giblet gravy from Thanksgiving, best. I will have it with whatever green veggie is leftover. I make my giblet gravy with no boiled egg white in it, but I do put soft boiled egg yolks in and I also put poultry seasoning in my gravy so it is slightly green and make it only with turkey drippings/broth from roasting the turkey. This is where I use the turkey neck meat. It is probably the only time of year I eat Golden Eggs.
Shirred Eggs are baked. Use a pie pan for 5 or more and individual custard cups for individual or 2 eggs at a time if custard cups are large enough. Break eggs into buttered dish. Dot with a little butter on top, salt and pepper, pour 1 tbls heavy cream for each egg over top. Bake at 350 degrees F for 15-20 minutes or done to your liking. When using custard cups you may also line the cup with partially cooked bacon, or fine hash before adding the egg and continue the same. YUMMY. I really like these, especially in winter for dinner or after hunting. Works well in a reflector over too when camping. You can use those empty tuna cans like Charon suggests. They actually come in handy for a lot of things. I also like doing this with a lot of cinnamon on top and sprinkling cinnamon on the bacon before lining the dish, then serving with cinnamon toast.
There is always Bullseye aka Toad in the Hole. We called it Bullseye for a couple of reasons I am sure. One we were in Texas. Two, it always had hot sauce shaken over and was usually served with a heavily peppered hamburger pattie. Butter in skillet. Round cookie cutter hole cut of of center of thick bread slice. Slice and cut-out go in skillet. Break egg into hole. Toast one side and turn. Toast other side. Egg and toast done together. Use a medium sized egg, not jumbo like I do LOL
Of course you have seen the thread in here on Eggs Benedict. There are some amazing, great ways posted in that thread. I think it is on page 5 by now.
My favorite old time way that my husband and children HAD to have every Saturday morning brunch, or they talked about it all week was this:
Made 1.5# maple cured bacon crisp by cooking in oven, then poured fat into a LARGE cast iron skillet, 12"+. Browned small chunks of potato with onion. Covering at first to steam the potatoes and sweat the onion together. While this is going on, sage sausage patties are cooking in the oven. When potatoes are brown, add in a lot of chopped green onion, sharp cheddar cheese, about 10 beaten eggs, crumbled bacon, reserving 2 slices, drop 6-9 large eggs on top, season, sprinkle more sharp cheddar, cover and cook on low until eggs are done to your liking. Uncover and put more chopped green onion on top and the two bacon slices crumbled on top. Place skillet on table with the sage sausage, salsa, toast and biscuits, jam and preserves. This would keep my crew happy for about 4 hours, then they wanted an amazing early dinner. Evening was snack and game time. I cooked GOOD for them from scratch everyday of the week, but on Saturdays they EXPECTED to be spoiled. I generally did a full on large old homestyle meal and left the more refined stuff for the weekdays. I might do a massive baked ham with maple-bacon-brown sugar baked beans, a 7# baked hen with whole roasted veggies and spiced onions, or my huge roast meal. A nice homemade dessert like pie, cake or trifle. The snacks at night were things like Rumaki Rickshaw, olives baked in cheese and sausage pastry balls, pates with toast and crackers, shrimp c0@ktail, bacon wrapped scallops, stuffed avocados, savory stuffed puff pastry, eclairs, things like that. I spoiled them good and I even liked that they expected it.
I know things like Dutch Babies are thought of as more of a pancake, but they are more egg than flour so I always think of them as eggs. I love those, but do not care for pancakes at all.
I also like to make Morning Enchiladas. I soften corn tortillas. I like the real yellow corn ones, but use whatever is handy at YOUR store. I sprinkle them with grated Chihuahua cheese, or Monterrey Jack, then put scrambled egg in center that have been scrambled with a Mexican blend of spices like chili powder, cumin, salt, pepper, garlic, oregano. Sometimes I just do the eggs plain. I roll them up and pour cheese sauce and/or a mix of salsa and sour cream or Mexican Crema. Sprinkle onion over and heat in the oven.
I also love to scramble eggs with chorizo, onion and cilantro, then serve with soft corn tortillas, refried beans (beans could have chorizo too), browned potato chunks and pico de gallo. That is a stick to your ribs breakfast and great before hiking or a lot of exercise, not for a lazy day.
I also like to fry a corn tortilla crisp, then put smoked sausage slices on it and either hot sauce or BBQ sauce and then lay a sunny side up egg over the top. Break the yolk and spread around, season. Pick up and eat like a piece of toast.
There are Eggs Ranchero or Mole. Fry a corn tortilla crisp, put sunny side up egg over top and top with Ranchera sauce, or Mole sauce, add a prikling of minced cilantro and a few small dolops of sour cream or Mexican Crema. YUMMY!
I love my dads favorite breakfast, which I often ate with him throughout my childhood. Eggs scrambled with beef brains. The only good bread with this, because it is what I had always with them as a kid, are those cheap brown-n-serve rolls from the store.
A breakfast I always made for my football player sons who ate about 4000 calories a day and couldn't keep enough weight on to please the coaches was this... Warm a large burrito size flour tortilla in the oven until starting to puff, remove and put in scrambled eggs, grated cheese, browned potato, chopped beef fajita, salsa, refried beans, caramelized onion, folded over and they would eat that on the way to wherever after they had eaten a snack breakfast at home. If they were on their way to early morning practice they had 2 of these usually. I home-schooled them, but they were in organized football leagues from 6-17 years old. They never had a single injury and those teams were TOUGH like the most fierce HS team. The baddest, meanest, toughest kids played on those teams. They usually went to nationals every year.
I like BET's. A toasted bun or sourdough. Fried egg, crisp thick bacon, thick slice of beefsteak tomato.
I also love dry toasted cibatta bread or dry toasted dense, thick sliced, Italian bread with some dressed mesclun, thick sliced beefsteak tomato, crisp thick bacon and a jumbo, sunny side up, runny egg. MMMMM
I love scarambled egg with caramelized tomato and smoked salmon in it, with a toasted bagle that is spread with a dill, caper, cream cheese, sour cream spread.
Curry in your egg salad, on pumpernickel is to die for.
Of course stuffed deviled eggs...
I am sure I have left out some ways I have cooked and eaten them, but I cannot think of any more at the moment.
On an egg kick?
SS  | |
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Posted: 10/26/2009 3:18:25 PM | ss,
the heck with me learning these things i think im just gonna buy a house by you so i can intrude on your breakfasts lol.ya im kinda on an egg kick but ive always liked eggs pretty much anyway i can get em except uncooked. i just tried a friends way of making poached and it surprised me. 1 coffee cup filled 3/4 with water , put in microwave for 1 minute 40 seconds then crack an egg in it let sit appx 30 seconds then microwave another 30 seconds strain through a spoon with holes . 2 go very well on a thick piece of home made toast with butter n tobasco.
hope your well,
atticus | |
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Posted: 10/26/2009 7:15:48 PM | Here are some tips for poaching an egg. If you water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160-180ºF . Do not drop the egg into boiling water. This will negatively affect the taste and texture of your eggs. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. I use my instant-read thermometer to test the water temperature (adjust heat to maintain the proper temperature). If you use white vinegar it will help congeal the white in the egg quicker. Especially if you are going to use it for eggs benedict you will not notice the vinegar taste. Can drop egg inn a ring mold in the water to help with shape if needed. 3 mins. will give you a medium firm egg.
Asparagus cheese strata
1 1/2 lbs fresh asparagus
3 tablespoons butter
1 loaf sliced bread (1 pound)
3/4 cup shredded sharp cheddar cheese
2 cups cubed canadian bacon or prosciutto ham
6 eggs
3 cups milk
3 teaspoons chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon dry mustard
In a saucepan, cover asparagus (cut into 2-inch pieces) with water; cover and cook until just tender or grill them. Drain and set aside. Lightly brush butter over one side of bread slices (crusts removed). Place half of the bread, buttered side up, in a greased 9x13 glass baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs. Add milk, onion, salt and mustard to eggs. Pour over bread. Cover and refrigerate overnight.
2. Bake at 325 for 50 minutes, uncovered. Sprinkle with remaining cheese and return to oven for 10 minutes longer.
Another good recipe is bacon and avacado cheese omelet with fresh tomato salsa. Use monterey jack cheese. | |
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Posted: 10/26/2009 7:32:45 PM | | just buy an egg poacher I have two, one was made in the 1950's and looks like a space ship and still makes three great poached eggs at a time | |
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Posted: 10/30/2009 7:57:41 PM | Not sure how you feel about pickled eggs, but these ROCK! They just won first place at the Alaska state fair from a friend of mine that I sent eggs to last spring to hatch. Disclaimer... canning pickled eggs is not an approved canning method or food. Could make you sick if you screw up. If you don't screw up, it will make you a completely powerless addict.
Cindy’s Spicy Pickled Quail Eggs
Instructions
In enameled or stainless steel saucepan, add all ingredients except eggs and bring to a boil. Remove from heat and allow to steep for at least two hours.
To easily hard boil & peel all fresh eggs, even right from the coop:
Bring water in 3 qt saucepan to a rolling boil. Place eggs in pot on slotted spoon or ladle. Some eggs may crack but they should still be ok. I do remove any unsightly ones. Boil quail eggs for 10-12 minutes, chicken eggs for 14-15 minutes. Pour hot water off and replace with cold water. Keep switching water out until eggs are cool. You can use ice cubes but cold tap water usually works just fine. Transfer eggs to colander once cool.
Peel eggs in a bowl of cold water and shells should slip right off, even fresh ones from the coop/pen. For quail eggs, remove membrane. It’s ok to leave them on but once pickled in the jars, it will look sloppy.
Pack approximately 23-25 quail eggs per jar (jars should be sterilized and hot at this point). Ladle hot liquid and spices over eggs and wipe rim of jars clean with a damp towel leaving ½” headspace. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes (once water returns to a boil). Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 5 weeks before eating. OK to eat sooner but flavors don’t fully combine until at least 5 weeks. For stronger flavor, poke holes in eggs with a toothpick before placing in the jars. Refrigerate after opening.
Yield: 2 pints
Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons canning/pickling or sea salt
1 heaping TBSP Cayenne pepper
6 garlic cloves, crushed
12-15 Peppercorns
10-15 whole allspice
One large yellow or small white/red onion, thinly sliced
2 teaspoons yellow mustard seeds
Thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano, Tabasco, or Habanero sliced.
10-15 slices of pickled jalapeno slices (or more to taste)
Fresh parsley
Fresh thyme
Fresh dill (optional)
Feel free to add a few dashes of Tabasco sauce or Habanero hot sauce
Note: Brine may make be enough to make a third pint so don’t hesitate to boil more eggs. Top jars off with vinegar if you run just a little short. | |
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Posted: 10/30/2009 8:57:11 PM | Hello Miss Fix,
I have never eaten a pickled egg in my life, it just sounded gross BUT
This one with quail eggs, which I love, actually sounds good. And they are small, so I don't feel like I am going to get a mouthful of something I don't like. I am going to make these. Thanks!
SS | |
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Posted: 10/30/2009 10:37:53 PM | SS, I am glad that you brought up Soft Boiled eggs. It's definitely a lost art and most people have never even heard of it, much less be able to make one right.
I grew up with them and LOVED them. Soft boiled eggs with toast was always fun. I got to crack the egg, and the yolk was like a custard.
Anyways, I am glad you brought it up. Now i get to teach my daughter about it in the morning.
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Posted: 10/31/2009 7:49:01 AM | the pickled eggs I've eaten...used to be in about every bar/cantina in Texas...did not change much in flavor other than a slight vinegar taste when you bit in. I think it was more of a preservative...
had some brown eggs with some left over homemade pork fried rice...mmmmmmmm | |
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Posted: 10/31/2009 11:51:36 AM | | I too enjoy my eggs, I can go through 4 or 5 dozen in aweek if I have them around. Thinking about putting together a chicken coop, maybe a dozen chickens. Any way just a quick little add on when making scrambled eggs when in a hurry, try adding a little basil. I really like adding ground mustard as well. Just take any spice you like and try enhancing your eggs. It is surprising sometimes, just a little dash of this or that can change the taste dramatically. | |
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Posted: 10/31/2009 5:34:16 PM | | hi... after you have made a delicious meatless tomato sauce gently crack a few organic eggs in, side by side not on top of one another .. after a few mins make sure they are not sticking to the bottom by gently running a fork under them.. cook them soft stage basting the yolk with sauce for a min or so.. carefully remove and top with a little sauce.. enjoy as a side or topped on pasta... blessings | |
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Posted: 10/31/2009 7:56:45 PM | Once again I don't know the correct spelling for this egg recipe. Phonetically it was pronounced as Ree-a-hie not sure of its origin. Sweet fluffy scrambled eggs.
Half dozen eggs.
1/4 cup sugar
heaping table spoon Baking Powder
half cup of cream or milk
salt to taste
Crack eggs into a bowl and lightly mix (yokes should break but yokes and whites should not be blended).
In separate bowl mix sugar, baking powder and cream.
Pour baking powder cream mixture into eggs and again lightly mix.
Have a cast iron fry pan preheated with a light layer of bacon fat. Turn heat down to low or take completely off the burner and pour in egg mixture. Do not stir until eggs are mostly cooked though. Then put back on heat and break into large lumps . Heat until all the egg is cooked then serve hot.
Cholesterol heaven | |
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Posted: 10/31/2009 11:24:34 PM | LOL Atticus, that is pretty extreme for some eggs!
You are welcome Rick!
Hello 42. Now that sounds like dessert! I bet it is good. Ir reminds me of a thing I used to do for a quick 2 minute dessert. I will post it...
Atticus, you are either gonna love or hate this one.
Now, I LOVE custard. I am so nuts over custard that I have never met a custard I didn't like. Custard anything is my favorite dessert, hands down. Out of this love for custard and the impatience to wait 3-6 hours to make and cool one enough to eat it, the following was born. Oh, I should say, I also LOVE flavored coffee creamers. If it wasn't for those, I would never have coffee pass my lips, probably.
1-2 eggs, depending on how much you want, this is an individual serving, very well beaten.
1/2 cup any flavored coffee creamer, per egg. Pour into egg and beat well again.
5"-6" skillet for 1 egg
7"-8" skillet for 2 eggs
1 tbls butter melted in medium low heated skillet, per egg used
Pour egg/creamer mixture in the skillet over the back of a spoon.
Cook and swirl skillet until just barely set. Do not disturb mixture with a utensil.
Fold in thirds in the pan or while removing to plate
Sprinkle with freshly grated nutmeg or a little cinnamon, or dark chocolate shavings, or whatever matches the creamer flavor you used. Can even use whipped cream if you want, or macerated berries over the dessert omelet. YUMMMM
SS | |
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Posted: 11/2/2009 9:21:32 PM | HELP - I suggested to a friend the other day that he use tuna/chicken cans as rings when frying egg foo yung or poached eggs...but he reminded me that you can no longer find these small cans where both ends can be cut off. One end of the can is now "formed" & won't fit a can opener!
Since then, I've checked several appropriately sized cans in the grocery store, only to find they're all the same. I've also checked the 'kitchen gadget' sections for rings (they used to sell them w/a fold-down handle), but nothing there either.
Any suggestions would be welcomed! | |
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Posted: 11/2/2009 9:31:36 PM | Yes mafl, I know finding the rings with handles that fold down can take a while at antique shops, but you can get light weight or heavy duty round cookie cutters. As well, the new can openers that cut the side of the can near the top and not down through the top should work on these new cans. Also when they cut they do not leave a sharp edge that you can cut yourself on. They cost about $30, but my son-in-law swears they are worth every penny. I got him about 5 new gadgets for his birthday a couple of years ago and that was one of them. He always gets the best stuff. I bought myself a cheaper one and it didn't work, so I took it back, but I have never gotten myself the better one. I just recently asked him how it was holding up and he said perfect and he uses it for everything. He loves it. They all work on batteries, but those $15 ones are worthless. You have to get the most expensive ones. For me, a flat skillet and some heavy duty round cookie cutters are the way to go.
SS | |
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