Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: pianoman9701 on January 05, 2017, 09:00:52 AM
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Instructions for scrambling eggs might sound stupid but it's amazing how many people scorch eggs or overcook them into dried out glop. Scramble your eggs in a blender with a TBLS of heavy cream for each one. Get 'em nice and fluffy. Heat a cast iron pan first with a TBLS of veg oil and then as it begins to smoke a little, take it off the burner before pouring in the eggs. You'll cook the eggs without scorching. Use a rubber spatula to turn them constantly until cooked. Plate while they're still moist but not runny and they won't dry out. Grate Cougar Gold white cheddar over the top. Add a few drops of truffle oil, salt and pepper, and viola! Perfect scrambled eggs every time.
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Sounds amazing :drool: I personally like my scrambled eggs cooked in lots of butter, salt and not quite cooked all the way... I know, it's a heart attack in the making. I agree, lots of people over cook scrambled eggs where they're too dry. If a guy doesn't have cream, sour cream works well too... yum!
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Butter and salt are natural and we've been surviving on animal fats for a long, long time. Our bodies would absorb them better without all the sugars and chemicals we intake.
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I like the sound of this method. There's nothing better than a perfect egg.
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Butter and salt are natural and we've been surviving on animal fats for a long, long time. Our bodies would absorb them better without all the sugars and chemicals we intake.
Agreed
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just keep it in mind that ,the egg's are still cooking when in the pan.and off the burner..
when you put them on your plate they are still cooking.
So it just takes practice for perfection.
I use olive oil,add a little salt,turn and turn. :twocents:
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Where do you get truffle oil, will a regular grocery store have it?
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Where do you get truffle oil, will a regular grocery store have it?
I sell it.
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This morning I woke up to three eggs over medium, hash browns, and hot coffee. :drool: Do I have it better than I deserve, or what? :)
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Resent score at Goodwill for $3.99 and now we are talking perfect poached eggs. This gets used almost daily.
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This morning I woke up to three eggs over medium, hash browns, and hot coffee. :drool: Do I have it better than I deserve, or what? :)
Yes! :chuckle:
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Resent score at Goodwill for $3.99 and now we are talking perfect poached eggs. This gets used almost daily.
Nice score. I have an electric egg cooker on which I mostly do boiled, but sometimes poached and egg patties. I use the iron more since I bought it, though. After seasoning it for several days, it's an awesome non-stick pan now. I prefer poached done right in water, though. It's messier but the result is better. A little vinegar and a little salt in the water makes all the difference in the world.
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Resent score at Goodwill for $3.99 and now we are talking perfect poached eggs. This gets used almost daily.
Nice score. I have an electric egg cooker on which I mostly do boiled, but sometimes poached and egg patties. I use the iron more since I bought it, though. After seasoning it for several days, it's an awesome non-stick pan now. I prefer poached done right in water, though. It's messier but the result is better. A little vinegar and a little salt in the water makes all the difference in the world.
I like me some good poached eggs on toast as well, simple yet satisfying.
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Resent score at Goodwill for $3.99 and now we are talking perfect poached eggs. This gets used almost daily.
Nice score. I have an electric egg cooker on which I mostly do boiled, but sometimes poached and egg patties. I use the iron more since I bought it, though. After seasoning it for several days, it's an awesome non-stick pan now. I prefer poached done right in water, though. It's messier but the result is better. A little vinegar and a little salt in the water makes all the difference in the world.
That is a fact. They don't taste as good as cooked directly in water, but I am just a failure at that method. This thing is a no-brainer and takes exactly 3 minutes.
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Poached eggs in water take some doing. You need:
Stainless steel skimmer
glass ramekin/custard cup
saucepan with water up at least 3"
Tbsp of vinegar
1/2 teaspoon of salt
Get the water boiling (not too hard), and add the vinegar and salt. Carefully break the eggs into the ramekin. This helps keep the yolk and the albumen sack from breaking. Gently pour the eggs into the boiling water and set the timer for 4 minutes. Put a wooden spoon across the top of the saucepan. The spoon will prevent the water from boiling over if you're not paying attention. When the timer goes off, take the pot off the stove and use the skimmer to remove and drain the eggs. After 4 minutes, the white is cooked but the yolk is runny. 5 minutes firms up the yolk to medium, 6 to hard.
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I love poached eggs but don't cook them often enough. Now I'm going to have to cook them tomorrow morning................or maybe tonight for dinner.
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When I was six poached eggs were my favorite thing in the world. First time I heard of 'poached wildlife' I was like :o
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I've been doing Sous Vide eggs the last couple weeks. 45 minutes at 145 degrees, then crack open one end and pour onto a piece of buttered toast. So good.
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I love poached eggs but don't cook them often enough. Now I'm going to have to cook them tomorrow morning................or maybe tonight for dinner.
Ain't nothing wrong with breakfast for dinner!
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I've been doing Sous Vide eggs the last couple weeks. 45 minutes at 145 degrees, then crack open one end and pour onto a piece of buttered toast. So good.
Why would you vacuum seal an egg just to cook it?
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Resent score at Goodwill for $3.99 and now we are talking perfect poached eggs. This gets used almost daily.
So you are a habitual poacher ... :tung:
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I've been doing Sous Vide eggs the last couple weeks. 45 minutes at 145 degrees, then crack open one end and pour onto a piece of buttered toast. So good.
Why would you vacuum seal an egg just to cook it?
Eggs in the shell don't need to be vac sealed
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So you are just slow cooking an egg in water?
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So you are just slow cooking an egg in water?
Using the Anova to keep the temp at exactly 145, although I'm going to try one or two degrees warmer next time to get the white just a tad thicker.
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So you are just slow cooking an egg in water?
Using the Anova to keep the temp at exactly 145, although I'm going to try one or two degrees warmer next time to get the white just a tad thicker.
So it ends up like a soft boiled egg???
Sounds good!
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I like to scramble eggs in coconut oil. Really unique flavor.
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I like to scramble eggs in coconut oil. Really unique flavor.
hmmm. thanks.
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I love eggs , any pics :tup:
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yea. I'll take some pics tomorrow morning just for you.
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I add cottage cheese and cracked black pepper to my eggs. Very tasty
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black beans are a good add to scrambled eggs, especially with the cottage cheese.
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Substitute all cooking oil with bacon grease. :EAT:
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Funny, I just ate scrambled eggs with grits and onion for lunch. Then I saw this thread. I look forward to spring because eggs from our chickens have a taste that can't be duplicated by anything I've found at the grocery store.
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Poached eggs in water take some doing. You need:
Stainless steel skimmer
glass ramekin/custard cup
saucepan with water up at least 3"
Tbsp of vinegar
1/2 teaspoon of salt
Get the water boiling (not too hard), and add the vinegar and salt. Carefully break the eggs into the ramekin. This helps keep the yolk and the albumen sack from breaking. Gently pour the eggs into the boiling water and set the timer for 4 minutes. Put a wooden spoon across the top of the saucepan. The spoon will prevent the water from boiling over if you're not paying attention. When the timer goes off, take the pot off the stove and use the skimmer to remove and drain the eggs. After 4 minutes, the white is cooked but the yolk is runny. 5 minutes firms up the yolk to medium, 6 to hard.
Used this method tonight to cook my first ever poached egg. I know it's strange I'd never tried them, but I hadn't. I liked them and will be having them again. Thanks for the tips
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Instructions for scrambling eggs might sound stupid but it's amazing how many people scorch eggs or overcook them into dried out glop. Scramble your eggs in a blender with a TBLS of heavy cream for each one. Get 'em nice and fluffy. Heat a cast iron pan first with a TBLS of veg oil and then as it begins to smoke a little, take it off the burner before pouring in the eggs. You'll cook the eggs without scorching. Use a rubber spatula to turn them constantly until cooked. Plate while they're still moist but not runny and they won't dry out. Grate Cougar Gold white cheddar over the top. Add a few drops of truffle oil, salt and pepper, and viola! Perfect scrambled eggs every time.
Mmmmmmmm.....Cougar Gold :tup:
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I don't care for eggs. Scrambled eggs with milk in them are gross. Eggs that are under cooked make me want to puke.
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Why even read the post then? :chuckle: Is it hunting season yet, Bueler, Bueler?
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Good story Big Shooter.
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
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I don't care for eggs. Scrambled eggs with milk in them are gross. Eggs that are under cooked make me want to puke.
Do you need some Vagisil?
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I don't care for eggs. Scrambled eggs with milk in them are gross. Eggs that are under cooked make me want to puke.
Do you need some Vagisil?
Costco sized. Lol
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
I remember watching a show on the travel channel with Andrew Zimmerman. He visited a sturgeon farm where they collected and processed caviar. I think that would be considered non organic :dunno:
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
Oh yeah. Some caviar is made with preservatives made from Borax. It gives it a shelf-life of forever but tastes like soap. If you've ever had cheap caviar off the shelf at a market, you know what I mean. It's disgusting. And it's surprising how many people sell it. We won't touch caviar with preservatives.
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
Oh yeah. Some caviar is made with preservatives made from Borax. It gives it a shelf-life of forever but tastes like soap. If you've ever had cheap caviar off the shelf at a market, you know what I mean. It's disgusting. And it's surprising how many people sell it. We won't touch caviar with preservatives.
That's interesting. I like a borax cure...for bait.
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
Oh yeah. Some caviar is made with preservatives made from Borax. It gives it a shelf-life of forever but tastes like soap. If you've ever had cheap caviar off the shelf at a market, you know what I mean. It's disgusting. And it's surprising how many people sell it. We won't touch caviar with preservatives.
That's interesting. I like a borax cure...for bait.
I know, right.
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
Is there anything but organic caviar from sturgeon? :dunno:
Oh yeah. Some caviar is made with preservatives made from Borax. It gives it a shelf-life of forever but tastes like soap. If you've ever had cheap caviar off the shelf at a market, you know what I mean. It's disgusting. And it's surprising how many people sell it. We won't touch caviar with preservatives.
Guess I'll never know, since fish eggs are not on my thing to eat. :puke:
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With high grade organic and low salt caviar, you don't know what you're missing. It's exceptional food, not fishy at all, and along with champagne is the stuff of legend, the food of romance and love. I'm going to make this tonight and can almost guarantee the sparks will fly, baby. Oh yeah!
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With high grade organic and low salt caviar, you don't know what you're missing. It's exceptional food, not fishy at all, and along with champagne is the stuff of legend, the food of romance and love. I'm going to make this tonight and can almost guarantee the sparks will fly, baby. Oh yeah!
So the wheels on your walker will fall off causing sparks. :chuckle:
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Oh my.
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With high grade organic and low salt caviar, you don't know what you're missing. It's exceptional food, not fishy at all, and along with champagne is the stuff of legend, the food of romance and love. I'm going to make this tonight and can almost guarantee the sparks will fly, baby. Oh yeah!
So the wheels on your walker will fall off causing sparks. :chuckle:
Not what I had in mind but reality is sometimes a B&%*$! :chuckle:
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With high grade organic and low salt caviar, you don't know what you're missing. It's exceptional food, not fishy at all, and along with champagne is the stuff of legend, the food of romance and love. I'm going to make this tonight and can almost guarantee the sparks will fly, baby. Oh yeah!
So the wheels on your walker will fall off causing sparks. :chuckle:
Not what I had in mind but reality is sometimes a B&%*$! :chuckle:
I'm glad you find humor in that. :tup:
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I'm cookin an appetizer tonight that I'm sure he'd love - shirred egg in the shell with organic white sturgeon caviar and champagne whipped cream. You'd be all over that, huh Big Shooter? :chuckle:
If there is an egg that I like less than chicken eggs its fish eggs.
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I don't care for eggs. Scrambled eggs with milk in them are gross. Eggs that are under cooked make me want to puke.
Do you need some Vagisil?
No. Did you and Mile's buy to much at Costco? Try the women's board. I'm sure your a member.
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:chuckle:
:tup: