| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
| The perfect egg | |
|---|---|
| Topic Started: Mar 21 2012, 04:57 AM (866 Views) | |
| campy | Mar 21 2012, 04:57 AM Post #1 |
|
Handyman Extraordinaire
|
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.
|
|
|
|
| Replies: | |
|---|---|
| agate | Apr 1 2012, 07:12 AM Post #61 |
|
Have you tried the new ceramic fry pan? I keep looking at them but they are very pricy so have not bought one yet. |
|
|
|
| campy | Apr 1 2012, 07:25 AM Post #62 |
|
Handyman Extraordinaire
|
I just bought a new non stick fry pan. I read the instructions. Would you believe it? It tells you not to put it in the oven under the broiler because it will ruin the non-stick feature. |
|
|
|
| FuzzyO | Apr 1 2012, 07:35 AM Post #63 |
|
Eggs and omelets should be cooked in cast iron. |
|
|
|
| Darcie | Apr 1 2012, 09:26 AM Post #64 |
|
Skeptic
|
Mine has teflon. It is a 12", 18/10 Stainless Steel Induction It is made by T-fal |
|
|
|
| Darcie | Apr 1 2012, 09:28 AM Post #65 |
|
Skeptic
|
I have had mine for over 12 years, put it in the oven many times and it has never damaged the non-stick feature. I like cast iron also but I was told not to use it because I have high iron. That is also why I rarely eat red meat. |
|
|
|
| Olive Oil | Apr 1 2012, 03:06 PM Post #66 |
|
Gold Star Member
|
I bought a Paderno ceramic fry pan which wasn't as pricey as some brands I've seen. Paderno has a few sales a year through some of the independent kitchen stores that it posts in the daily newspaper. It's a terrific pan and I like the fact that it doesn't release toxins as a teflon pan supposedly does. . I think Amazon.ca carries it but at a higher price than the semi annual sales. |
|
|
|
| Tipacanoe | Apr 2 2012, 08:29 AM Post #67 |
|
Blue Star Member
|
Cast iron pans are best for eggs. I prefer bacon grease to butter or oil for cooking eggs. If I can't have bacon grease, I don't mind scrambling eggs in butter - I like them just on the edge of dry, ie not quite done, oist and fluffy. Another favourite of mine is: Curried Eggs. Three eggs, half a pint of milk, one ounce of butter, half an ounce of flour, quarter of a teaspoonful of curry powder, quarter of a teaspoonful of salt, pepper. Hard boil the eggs. Melt the butter and stir in the flour, curry powder , etc. and gradually stir in the milk, which must be hot. Cut the eggs in half lengthways, and then again, and heat them in the sauce. Serve them very hot. [The Gentle Art of Cookery; England; Mrs C F Leyel and Miss Olga Hartley; 1925] |
|
|
|
| campy | Apr 2 2012, 08:42 AM Post #68 |
|
Handyman Extraordinaire
|
Bacon grease is not recommended for people on a low cholesterol diet. |
|
|
|
| Trotsky | Apr 3 2012, 01:56 AM Post #69 |
|
Big City Boy
|
Yep, I think Besy Ross said that...or was it Pocahontas? Wait I have it...the Marquise de Sade. (If God wanted us to have eggs stick unmercifully to the pan he wouldn't have invented DuPont.) I once glanced the wrong way at a cast iron pan and it immediatly rusted. Edited by Trotsky, Apr 3 2012, 01:57 AM.
|
|
|
|
| FuzzyO | Apr 3 2012, 01:59 AM Post #70 |
|
A properly seasoned cast iron pan is a pleasure to work with Trotsky, but you're right, mine go back at least 2 generations. |
|
|
|
| Alli | Apr 3 2012, 05:24 AM Post #71 |
|
Mistress, House of Cats
|
I love sunny side eggs , The way I have made mine is I use the wide mouth canning jar rings. Give it a little spray of pam or even butter the inside. Drop the egg inside the jar ring on the pan it doesn't normally stick. I also put a pot lid on the frying pan just for a brief time to solidify the white.. nothing better. They also make great McMuffins .. When I make poached eggs i have the water at a slow boil add a little vinegar that stops the whites from spreading in the water like a monster..... biggrin 04 Found a pic in google. Posted Image |
|
|
|
| campy | Apr 3 2012, 05:28 AM Post #72 |
|
Handyman Extraordinaire
|
Now we are talking perfect eggs. I use the silicon rings which you can pick up at the dollar store. |
|
|
|
| Trotsky | Apr 4 2012, 01:35 AM Post #73 |
|
Big City Boy
|
That's the way McDonald's makes theirs so it MUST be good (irony intended.)
Edited by Trotsky, Apr 4 2012, 01:35 AM.
|
|
|
|
| campy | Apr 4 2012, 01:47 AM Post #74 |
|
Handyman Extraordinaire
|
A million and more sold so they can't all be bad. |
|
|
|
| Darcie | Apr 4 2012, 01:56 AM Post #75 |
|
Skeptic
|
I figure I better quit reading this thread, go cook my own egg. Life must be slow eh! |
|
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| Go to Next Page | |
| « Previous Topic · Our favorite Recipes · Next Topic » |