Eggs - how do you like ´em?
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: Eggs - how do you like ´em?
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.
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.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Eggs - how do you like ´em?
This is Jacques Pepin's all in one cheese soufflé
https://www.youtube.com/watch?v=0GAdCkLBqKk&t=491s
it's a bit wordy.
https://www.youtube.com/watch?v=0GAdCkLBqKk&t=491s
it's a bit wordy.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Eggs - how do you like ´em?
Fascinating that it rises as much as it does without separating the egg whites.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Eggs - how do you like ´em?
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
Re: Eggs - how do you like ´em?
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...
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Eggs - how do you like ´em?
Here´s an eggy problem.
My wife made a pavlova this week for a party.
Then she made another one, and another one
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)
My wife made a pavlova this week for a party.
Then she made another one, and another one
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)
Re: Eggs - how do you like ´em?
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
https://www.bbcgoodfood.com/recipes/salted-egg-yolks
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Eggs - how do you like ´em?
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.
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.
Re: Eggs - how do you like ´em?
.
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.
.
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.
.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Eggs - how do you like ´em?
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!
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Eggs - how do you like ´em?
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/
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/
Re: Eggs - how do you like ´em?
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!
At the beginning, there are instructions on how to make "perfect" scrambled eggs - it uses 180g butter per person!
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Eggs - how do you like ´em?
Good grief! I love buttery scrambled eggs but really . 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.
Re: Eggs - how do you like ´em?
No - it says 100g per person at the beginning then add 80g at the end (although it doesn't say per person there)!
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Eggs - how do you like ´em?
Yes, I see the butter, but I wonder how many eggs it is supposed to complement.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Eggs - how do you like ´em?
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!
Either that or he's rubbish at pouring beaten eggs out of a bowl and needs to use a jug!
Re: Eggs - how do you like ´em?
.
Omg Gill - scary - more like put on 12 pounds/kg cake ! Looks tasty tho
I can't see the Huffpost death by butter scrambled eggs recipe because I won't agree to their non privacy "agreement"
Omg Gill - scary - more like put on 12 pounds/kg cake ! Looks tasty tho
I can't see the Huffpost death by butter scrambled eggs recipe because I won't agree to their non privacy "agreement"
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 14 guests