Post by: pianoman9701 on January 05, 2017, 09:00:52 AM
Post by: Southpole on January 05, 2017, 09:09:57 AM
Post by: pianoman9701 on January 05, 2017, 09:20:10 AM
Post by: Angry Perch on January 05, 2017, 09:34:30 AM
Post by: Southpole on January 05, 2017, 09:40:13 AM
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
Post by: cooltimber on January 05, 2017, 09:51:11 AM
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:
Post by: Southpole on January 05, 2017, 10:15:26 AM
Post by: pianoman9701 on January 05, 2017, 11:06:20 AM
Where do you get truffle oil, will a regular grocery store have it?I sell it.
Post by: Bean Counter on January 05, 2017, 11:40:00 AM
Post by: 206 on January 05, 2017, 11:46:33 AM
Post by: pianoman9701 on January 05, 2017, 11:48:17 AM
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:
Post by: pianoman9701 on January 05, 2017, 11:52:14 AM
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.
Post by: Southpole on January 05, 2017, 11:55:15 AM
I like me some good poached eggs on toast as well, simple yet satisfying.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.
Post by: 206 on January 05, 2017, 12:07:05 PM
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.
Post by: pianoman9701 on January 05, 2017, 12:26:57 PM
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.
Post by: Curly on January 05, 2017, 12:33:28 PM
Post by: Bean Counter on January 05, 2017, 12:36:47 PM
Post by: Angry Perch on January 05, 2017, 12:38:56 PM
Post by: Angry Perch on January 05, 2017, 12:39:44 PM
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!
Post by: Dhoey07 on January 05, 2017, 01:11:20 PM
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?
Post by: DOUBLELUNG on January 05, 2017, 03:03:54 PM
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:
Post by: DOUBLELUNG on January 05, 2017, 03:09:16 PM
Eggs in the shell don't need to be vac sealedI'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?
Post by: Dhoey07 on January 05, 2017, 03:42:04 PM
Post by: Angry Perch on January 05, 2017, 04:04:54 PM
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.
Post by: baker5150 on January 05, 2017, 04:40:59 PM
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!
Post by: baker5150 on January 05, 2017, 04:42:29 PM
Post by: 206 on January 05, 2017, 04:49:11 PM
I like to scramble eggs in coconut oil. Really unique flavor.
hmmm. thanks.
Post by: spikehunter on January 05, 2017, 05:17:24 PM
Post by: 206 on January 05, 2017, 05:26:36 PM
Post by: vandeman17 on January 05, 2017, 05:51:49 PM
Post by: JimmyHoffa on January 08, 2017, 12:28:24 PM
Post by: haugenna on January 08, 2017, 12:59:52 PM
Post by: pope on January 08, 2017, 01:01:29 PM
Post by: Westside88 on January 08, 2017, 08:32:58 PM
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
Post by: Browndawg on January 09, 2017, 03:25:24 PM
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:
Post by: Bigshooter on January 14, 2017, 05:52:57 AM
Post by: pianoman9701 on January 14, 2017, 06:39:53 AM
Post by: Browndawg on January 14, 2017, 07:13:12 AM
Post by: pianoman9701 on January 14, 2017, 07:29:50 AM
Post by: Timberstalker on January 14, 2017, 08:20:59 AM
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?
Post by: Miles on January 14, 2017, 09:31:46 AM
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
Post by: Boss .300 winmag on January 14, 2017, 09:33:36 AM
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:
Post by: Southpole on January 14, 2017, 09:40:15 AM
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: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:
Post by: pianoman9701 on January 14, 2017, 11:24:29 AM
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.
Post by: Bullkllr on January 14, 2017, 11:41:48 AM
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.
Post by: pianoman9701 on January 14, 2017, 11:44:21 AM
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.
Post by: Boss .300 winmag on January 14, 2017, 12:17:49 PM
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:
Post by: pianoman9701 on January 14, 2017, 12:31:48 PM
Post by: Boss .300 winmag on January 14, 2017, 01:11:08 PM
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:
Post by: Timberstalker on January 14, 2017, 01:22:43 PM
Post by: pianoman9701 on January 14, 2017, 02:11:25 PM
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:
Post by: Boss .300 winmag on January 14, 2017, 02:23:40 PM
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:
Post by: Bigshooter on January 14, 2017, 09:36:35 PM
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.
Post by: Bigshooter on January 14, 2017, 09:41:06 PM
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.
Post by: Timberstalker on January 14, 2017, 10:37:42 PM
:tup: