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Eggs
Jun 10, 2009 5:40:10 GMT -5
Post by aka Cthulhu on Jun 10, 2009 5:40:10 GMT -5
So today I wanted some hard-boiled eggs for a snack. I then forgot all about it, so four egg were left boiling in a stove for almost two hours -- and when I did realize that I had in fact forgot, all the water had evaporated and the eggs were cracked from the heat and black on some parts inside.
Still, I ate them, and they were tasty.
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Eggs
Jun 10, 2009 5:45:58 GMT -5
Post by Sir Woodrow on Jun 10, 2009 5:45:58 GMT -5
Nice knowing you.
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Triple Kelly
Vegeta
Not once, twice, but three times a Kelly
Posts: 9,470
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Eggs
Jun 10, 2009 7:57:24 GMT -5
Post by Triple Kelly on Jun 10, 2009 7:57:24 GMT -5
Make that 3 hard-boiled eggs.
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Deleted
Deleted Member
Posts: 0
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Eggs
Jun 10, 2009 8:03:58 GMT -5
Post by Deleted on Jun 10, 2009 8:03:58 GMT -5
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Brother Coyote
Samurai Cop
Has Clarity of Vision Is an engine of will
Posts: 2,124
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Eggs
Jun 10, 2009 8:11:02 GMT -5
Post by Brother Coyote on Jun 10, 2009 8:11:02 GMT -5
When I was a little kid I wouldn't touch eggs to save my life, I wouldn't eat an egg until around 14 or 15. The REASON is my terrifying grandmother, well not terrifying in general she was just very intense and didn't think things she said through.
I was watching cartoons as 6 year olds are apt to do, and my grama came in when that commercial "this is your brain, this is your brain on drugs... and YELLED AT ME "THOSE ARE DRUGS IF YOU TAKE THEM YOU WILL DIE AND GO TO HELL!" suffice to say I became terrified of eggs.
Though this morning I'm eating an egg and spinache omelet and some bacon, D-licious.
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Eggs
Jun 10, 2009 8:13:54 GMT -5
Post by aka Cthulhu on Jun 10, 2009 8:13:54 GMT -5
Right now, I am eating balut as a snack. Tasty.
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Tigerlily
Team Rocket
In a beaker?
Posts: 849
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Eggs
Jun 10, 2009 9:38:54 GMT -5
Post by Tigerlily on Jun 10, 2009 9:38:54 GMT -5
I can't boil eggs either. I left one in there for 4 minutes, not realising I had to wait till bubbles appeared and then boil for 4 minutes. I cracked the top off and it was runny as hell and I was like 'Oh man now I can't eat it' And it got all over the soliders so I couldn't have any toast.
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Eggs
Jun 10, 2009 10:03:19 GMT -5
Post by The Booty Disciple on Jun 10, 2009 10:03:19 GMT -5
The method you'll find in restaurants and by those who cook a lot is to place your eggs in enough cold water to cover them by at least 1/2 inch to an inch of water, and then bring them to a boil.
Immediately remove them from the heat, and cover tightly. Let them sit for 15 minutes (use a timer so you don't forget), and then remove them from the hot water and into cold running water or an ice bath to stop the cooking.
It's the method I've seen most often in my 12 or so years of working off and on in restaurants, and it's also the method I've seen produce the best results, with fewer overcooked eggs than anything else. Times might need to adjusted a bit due to various factors (altitude means I extend it to 16 minutes here at 7200 feet above sea level), but that's a good starting point to put you on the road to success.
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Eggs
Jun 10, 2009 10:04:54 GMT -5
Post by Avalanche Alvarez on Jun 10, 2009 10:04:54 GMT -5
Gutsy move. I can only eat 'em scrambled.
And what the hell does hollandaise sauce taste like, by the way? Like in eggs benedict. Anyone know?
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Eggs
Jun 10, 2009 10:10:42 GMT -5
Post by The Booty Disciple on Jun 10, 2009 10:10:42 GMT -5
Depends on the Hollandaise. If it's from the packet, it's usually pretty bland. Made properly with a double boiler, it's excellent. Rich and buttery, with a lemony tang. Excellent over fresh asparagus lightly steamed.
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Eggs
Jun 10, 2009 13:53:06 GMT -5
Post by aka Cthulhu on Jun 10, 2009 13:53:06 GMT -5
I can't boil eggs either. I left one in there for 4 minutes, not realising I had to wait till bubbles appeared and then boil for 4 minutes. I cracked the top off and it was runny as hell and I was like 'Oh man now I can't eat it' And it got all over the soliders so I couldn't have any toast. Actually, you can still eat them. Just crack them open on the top and suck the runny stuff out.
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Eggs
Jun 10, 2009 14:05:45 GMT -5
Post by The Booty Disciple on Jun 10, 2009 14:05:45 GMT -5
Indeed. In the United States, our culture seems to be deathly afraid of raw eggs. However, only about 1 in 20,000 ( reference for that fact) eggs contain salmonella. Realistically speaking, so long as the egg whites are opaque, you're highly unlikely to be that one in risk area. If you travel to, oh, let's just say France (arguably the finest European culinary tradition in the world), you'll rarely see eggs refrigerated. They're aware of the risk, and the appreciation for food properly prepared trumps the off chance. Even in the United Kingdom, it's my understanding that a fried egg is rarely ever flipped over. It might be steamed (or so I've been told), but will never be a fried egg "over (insert level of doneness here)."
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Deleted
Deleted Member
Posts: 0
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Eggs
Jun 10, 2009 15:33:37 GMT -5
Post by Deleted on Jun 10, 2009 15:33:37 GMT -5
I love eggs but I've had the damndest time cooking a proper hardboiled egg lately . Just can't get it right. Either too hard or too soft. Oh and no man can eat 50 eggs:
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Eggs
Jun 10, 2009 15:48:28 GMT -5
Post by The Booty Disciple on Jun 10, 2009 15:48:28 GMT -5
I love eggs but I've had the damndest time cooking a proper hardboiled egg lately . Just can't get it right. Either too hard or too soft. Oh and no man can eat 50 eggs: The method you'll find in restaurants and by those who cook a lot is to place your eggs in enough cold water to cover them by at least 1/2 inch to an inch of water, and then bring them to a boil. Immediately remove them from the heat, and cover tightly. Let them sit for 15 minutes (use a timer so you don't forget), and then remove them from the hot water and into cold running water or an ice bath to stop the cooking. It's the method I've seen most often in my 12 or so years of working off and on in restaurants, and it's also the method I've seen produce the best results, with fewer overcooked eggs than anything else. Times might need to adjusted a bit due to various factors (altitude means I extend it to 16 minutes here at 7200 feet above sea level), but that's a good starting point to put you on the road to success. Seriously, give that method a whirl. Works great for me. If you wanna be technical, by this method, they're "hardcooked" eggs, not "hardboiled" due to the lack of direct boiling.
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Eggs
Jun 10, 2009 15:49:35 GMT -5
Post by SsnakeBite, the No1 Frenchman on Jun 10, 2009 15:49:35 GMT -5
So today I wanted some hard-boiled eggs for a snack. I then forgot all about it, so four egg were left boiling in a stove for almost two hours -- and when I did realize that I had in fact forgot, all the water had evaporated and the eggs were cracked from the heat and black on some parts inside. Still, I ate them, and they were tasty. Cracked and burned eggs are very underrated.
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