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Eggs - how do you like ´em?

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Re: Eggs - how do you like ´em?

Postby Amber » Sun Aug 16, 2020 12:17 am

Just as long as it was very well mixed, it was actually quite nice.

I used to buy one egg from Binns (some other posters may remember this shop), but I don’t remember where the orange juice came from. I then used to take it to my Saturday job, about a hundred yards away, and that was my lunch. No the wonder I was so skinny in those days. :roll:

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Re: Eggs - how do you like ´em?

Postby miss mouse » Sun Aug 16, 2020 9:33 am

This is Jacques Pepin's all in one cheese soufflé

https://www.youtube.com/watch?v=0GAdCkLBqKk&t=491s



it's a bit wordy.

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Re: Eggs - how do you like ´em?

Postby Earthmaiden » Sun Aug 16, 2020 10:25 am

Fascinating that it rises as much as it does without separating the egg whites.

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Re: Eggs - how do you like ´em?

Postby Stokey Sue » Sun Aug 16, 2020 11:57 am

I notice many chefs make their soufflés in gratin dishes, not cylindrical soufflé dishes, I guess the heat gets through the thinner layer of batter more quickly and evenly which probably helps the texture

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Re: Eggs - how do you like ´em?

Postby Sakkarin » Sun Aug 16, 2020 12:18 pm

miss mouse wrote:Jacques Pepin's all in one cheese soufflé

Too late now as I've already had my egg ration for the day (an omelette for breakfast), but that Pepin souffle has to be on my list of recipes to check out this week!

Will compare it with the one I made earlier in this thread...

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Re: Eggs - how do you like ´em?

Postby KeenCook2 » Sun Aug 16, 2020 2:19 pm

Great link, thanks MM!!

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Re: Eggs - how do you like ´em?

Postby karadekoolaid » Sat Jan 23, 2021 10:40 pm

Here´s an eggy problem.
My wife made a pavlova this week for a party.
Then she made another one, and another one :gonzo
Absolutely love it - a delicious sweet !

So here´s the problem - what on earth do I do with 12 egg yolks, apart from a cholesterol-ridden omelette?
( Please don´t say lemon curd - this time of the year, lemons are prohibitively expensive and butter has almost disappeared from the shelves)

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Re: Eggs - how do you like ´em?

Postby Amyw » Sat Jan 23, 2021 10:58 pm

I think these salted egg yolks sound quite interesting but whether they’d be worth the faff

https://www.bbcgoodfood.com/recipes/salted-egg-yolks

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Re: Eggs - how do you like ´em?

Postby Earthmaiden » Sat Jan 23, 2021 11:51 pm

That does sound interesting, Amyw.

My thoughts went to the many sauces, custards and ice creams which use them but that's still a lot of yolks. You can freeze them in smaller quantities in bags or ice cube trays. I think you are supposed to prick them with a pin first.

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Re: Eggs - how do you like ´em?

Postby ZeroCook » Sat Jan 23, 2021 11:52 pm

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Those do look interesting, Amyw.

I often have the opposite problem kdka - I use extra yolks for fresh pasta and creme pat for example and then have extra whites which I never know what to do with!. I often use whole eggs plus yolks. Also, rich yeasted doughs like brioche, enriched quiche fillings, chiles rellanos batter, rich pastry which can be frozen ...

Pasta if you have a pasta roller/maker - for a classic Italian pasta (rather than Asian noodles, say, which are leaner) I use variations of this recipe:
https://www.seriouseats.com/recipes/201 ... pasta.html
2 eggs (110g) plus 4 yolks (70g) per 280g flour, less salt than recipe even after halving amount for fine salt - recipe can of course be multiplied, and fresh pasta can be frozen. I mix in a FP and allow to sit for an hour then knead lightly rather than a lot of kneading right off the bat - unnecessary. Makes around 500g fresh pasta.

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Re: Eggs - how do you like ´em?

Postby Pampy » Sun Jan 24, 2021 12:36 am

Mayonnaise?

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Re: Eggs - how do you like ´em?

Postby karadekoolaid » Sun Jan 24, 2021 5:11 am

I think these salted egg yolks sound quite interesting but whether they’d be worth the faff


Yes they look interesting, Amy. But faff? I reckon it´s just "time", because they´re not very complicated to make.

I did make some aioli, Pampy - I just used 1 yolk. Thing is, I wouldn´t want to make a gallon of fresh mayo - unless the local rugby team were visiting! :lol:

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Re: Eggs - how do you like ´em?

Postby Gillthepainter » Sun Jan 24, 2021 1:12 pm

Custard was my first thought, too.
The Pizarro apple pie I regularly do, and mention, uses 4 yolks. And cream pat. will use about 3 or more as you say Zero. https://www.telegraph.co.uk/foodanddrin ... e-pie.html
Fish cakes will use 1 or 2 in the mix.

I wondered if a Madeira cake used just yolks when I make it, but it requires whole eggs.
However, This one would polish off your glut in one: https://www.callmepmc.com/twelve-yolk-pound-cake/

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Re: Eggs - how do you like ´em?

Postby Pampy » Sun Jan 24, 2021 2:28 pm

Just read this article https://www.huffingtonpost.co.uk/entry/ ... 63a91d59dc
At the beginning, there are instructions on how to make "perfect" scrambled eggs - it uses 180g butter per person!

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Re: Eggs - how do you like ´em?

Postby Earthmaiden » Sun Jan 24, 2021 3:06 pm

Good grief! I love buttery scrambled eggs but really :o. I can't see the number of eggs to use per person mentioned anywhere, have I missed something? I suspect it may be intended for a generous number.

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Re: Eggs - how do you like ´em?

Postby Pampy » Sun Jan 24, 2021 3:14 pm

No - it says 100g per person at the beginning then add 80g at the end (although it doesn't say per person there)!

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Re: Eggs - how do you like ´em?

Postby Earthmaiden » Sun Jan 24, 2021 3:30 pm

Yes, I see the butter, but I wonder how many eggs it is supposed to complement.

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Re: Eggs - how do you like ´em?

Postby Pampy » Sun Jan 24, 2021 4:03 pm

I don't think it would be that many for 1 person - 2 or 3 maybe?

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Re: Eggs - how do you like ´em?

Postby Stokey Sue » Sun Jan 24, 2021 4:26 pm

As it's Oisin Rogers I'm not sure how seriously to take it, as he doesn't specify the number of eggs - but does oddly specify a measuring jug, which suggests he does in practice pay attention to the proportions

Either that or he's rubbish at pouring beaten eggs out of a bowl and needs to use a jug!

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Re: Eggs - how do you like ´em?

Postby ZeroCook » Sun Jan 24, 2021 6:14 pm

.

Omg Gill - scary - more like put on 12 pounds/kg cake ! Looks tasty tho :D

I can't see the Huffpost death by butter scrambled eggs recipe because I won't agree to their non privacy "agreement" :?

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