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| The perfect egg | |
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| Topic Started: Mar 21 2012, 04:57 AM (867 Views) | |
| campy | Mar 21 2012, 04:57 AM Post #1 |
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Handyman Extraordinaire
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I like eggs cooked sunny side up. The problem is to get the top cooked so it's not runny. So I got this tip from a friend of mine who used to be a chef and owned a restaurant. Get those round silicon egg holders (rings). Get the pan ready with whatever you use to cook the egg in margarine or butter or oil. Heat the pan up. Put the silicone ring in the pan. Break the egg inside the ring. And now the trick. Put a lid on the pan and then just add a little water just enough to make some steam. Put the lid on . The steam from the water cooks the top of the egg. Edited by campy, Mar 21 2012, 04:58 AM.
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| campy | Mar 29 2012, 04:34 AM Post #46 |
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Handyman Extraordinaire
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Send us a picture of the way you cook eggs and we will let you know if they are perfect. |
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| angora | Mar 29 2012, 05:24 AM Post #47 |
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WWS Book Club Coordinator
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"freaming" is a good word, lillal. I will add it to my internal dictionary. :) |
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| angora | Mar 29 2012, 05:26 AM Post #48 |
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WWS Book Club Coordinator
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campy i dont care what eggs look like. I am interested in what they taste like. BTW the reason an egg yolk runs all over the place when dropped into a pan is because it is not very fresh. A fresh egg keeps its shape when dropped. |
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| pcmustard | Mar 29 2012, 06:05 AM Post #49 |
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Blue Star Member
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"BTW the reason an egg yolk runs all over the place when dropped into a pan is because it is not very fresh. A fresh egg keeps its shape when dropped.' Like this?
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| angora | Mar 29 2012, 07:16 AM Post #50 |
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WWS Book Club Coordinator
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On our farm we threw out any eggs that smiled at us. lol |
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| campy | Mar 29 2012, 07:35 PM Post #51 |
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Handyman Extraordinaire
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Food presentation is very important. I learned that a long time ago. Especially for youngsters. They won't eat spinach if it looks like a pile of grass just picked out of the lane. Good restaurants and chefs always strive for good presentation. So why not at home? If it looks appetizing and tastes appetizing then it's the perfect egg. Lyrics: Keep your sunny side up, up. Hide the side that gets blue. If you have nine sons in a row Baseball teams make money, you know. Keep your funny side up, up. Let your laughter ring through, through. Stand upon your legs. Be like two fried eggs. Keep your sunny side up. Edited by campy, Mar 29 2012, 07:58 PM.
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| Trotsky | Mar 30 2012, 01:09 AM Post #52 |
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Big City Boy
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Exactly correct. Partner who cannot turn an egg without breaking it makes his "Sunny side up, basted" The result is ALWAYS an egg whose yoke is too done at the bottom and a white that is slightly too springy...like poached. And always there's a bit of "slimy" surrounding the yoke. When there is not, the yoke is always overdone. A fried egg should be "pan fried" a poached egg should be cooked either in hot water or steam...and NEVER the twain should meet. A perfect fried egg should most definitely be a fried egg. Of course, a perfect STEAMED egg should be steamed. I look forward to a perfect omelette recipe...preferably a 5 egg one (for two people.) I have an interesting trick. |
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| Olive Oil | Mar 30 2012, 03:48 AM Post #53 |
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Gold Star Member
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Speaking of eggs, do you like the bright yellow yolked eggs or the more pale yellow? I used to notice that eggs in North Dakota were much more yellow than ours, maybe due to the chickens being corn fed. Lately I've been buying the omega eggs at Costco which are very bright colored and I love them. My daughter thinks they are gross. |
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| campy | Mar 30 2012, 03:51 AM Post #54 |
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Handyman Extraordinaire
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I suppose it's what the feed consists of that colours the egg yolk. The whites are still white I hope? |
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| campy | Mar 30 2012, 04:06 AM Post #55 |
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Handyman Extraordinaire
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This is the omelette recipe but it's not perfect because I haven't event tried it. Omeletter to Go This is a quick easy and foolproof way to create a nourishing breakfast or light lunch. It can be taken to work or school and is also a good snack at any time. 1 Tbsp extra-virgin olive oil 1/2 cup onions diced 1 1/2 cups mixed diced vegetables such as mushrooms zucchinis, bell peppers, eggplant, broccoli, cauliflowers and tomatoes. 6 large free-range eggs 1/2 cup cheddar cheese, shredded Salt and pepper to taste. Heat oven to 350 F (why do they say preheat) To prevent sticking, line muffin pan with paper cups or a slice of bread. Heat skillet over medium high heat and add oil Add onions and cook until just starting to brown, about 5 to 6 minutes, Add vegetables and cook for a few minutes, until tender. Remove from heat and let cool to room temperature. Whisk eggs in mixing bowl until frothy, stir in cooked vegetables and cheese, season to taste with salt and pepper and pour into muffin pans. Bake for 20 to 25 minutes until omeletter is cooked and slightly golden on top. Serve on its own or with a piece of toast and a turkey breakfast sausauge- or pack it up to go. Serves 6 Each serving contains 141 calories 9 g protein 10 g total fat 0 trans fat 3 g carbohydrates 1 g fiber 147 mg sodium Source:March 2012 Issue No 353 Canada's Natural Health and Wellness Magazine. |
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| FuzzyO | Mar 30 2012, 04:15 AM Post #56 |
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Interesting recipe, but it's not an omelet, more of a single serving fritatta. |
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| campy | Mar 30 2012, 04:18 AM Post #57 |
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Handyman Extraordinaire
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Where I come from an omelette and a fritatta are one and the same thing. |
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| Trotsky | Apr 1 2012, 06:51 AM Post #58 |
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Big City Boy
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Mine is sort of halfway between omelette and fritatta. I turn on the broiler and then pour 5 WELL beaten eggs (mixer) and some light spices in a 12 inch heavy aluminum teflon frypan and make as per a usual omelette on the stovetop, smooshing around ONCE. While it is cooking I smother cheese over the eggs. When the bottom is golden-tan I stick the pan in the broiler, with foil around the handle so it doesn't burn and the broiler door open. When the cheese completely melts (maybe 2 minutes) I pull out the pan and gently turn the omelette once on itself in half...too thick for thirds. Hardest part is the turning so as not to "crack the midddle and have the melted cheese spill into the pan. I fold the omelette onto a large plate and slice it into halves for us. Of course the same can be done for any filling and the method insures the FILLING is hot, not just the bottom of the eggs. Hint, when using a bottom broiler, keep the oven door slightly open so it doesn't overheat and smoke...broil means no thermostatic control Edited by Trotsky, Apr 1 2012, 06:59 AM.
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| Darcie | Apr 1 2012, 06:57 AM Post #59 |
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Skeptic
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I do the same Trotsky, only I have a pan with a stainless steel handle. I somethimes put on spinach or asparagus, anything in the fridge that might look good. |
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| Trotsky | Apr 1 2012, 07:04 AM Post #60 |
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Big City Boy
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I keep looking for a 12 inch pan with a stainless handle AND heavy aluminum AND teflon. I cannot seem to find all three. When I wear out my frypan I'll scout the restaurant supply houses on the Bowery. I have a GREAT 14 inch aluminum pan with a LONG stainless handle, but no teflon...so always a sticking problem and who needs a 14 inch omelette hanging over the plate. In the meantime, I am looking for a piece of pipe to fit precisely around the rubberized plastic handle of my 12 inchers...but the foil does the trick for now. |
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