Eggs - how do you like ´em?
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- Stokey Sue
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Re: Eggs - how do you like ´em?
As mentioned on another thread I tried a bit of MSG in a basic egg & potato tortilla, did wonders
In Myanmar they sold it loose on market stalls
In Myanmar they sold it loose on market stalls
Re: Eggs - how do you like ´em?
mine came in a packet from an asian supermarket.
although i also have a bottle of 'maggi' - which is virtually liquid umami - also at the back of the cupboard.
although i also have a bottle of 'maggi' - which is virtually liquid umami - also at the back of the cupboard.
- WWordsworth
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Re: Eggs - how do you like ´em?
I heard that episode of the food programme on MSG.
There is a noodle bar in Loughborough that I have been to a few times; the following morning I have always been desperately thirsty and my mouth seemed to be coated with something.
I blamed the MSG.
The Food Programme made me wonder.
To stay on topic, I have just had poached egg on toast for lunch.
I have seen packets of MSG in the Asian supermarkets in Derby.
There is a noodle bar in Loughborough that I have been to a few times; the following morning I have always been desperately thirsty and my mouth seemed to be coated with something.
I blamed the MSG.
The Food Programme made me wonder.
To stay on topic, I have just had poached egg on toast for lunch.
I have seen packets of MSG in the Asian supermarkets in Derby.
- karadekoolaid
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Re: Eggs - how do you like ´em?
OK - absolutely adore a poached egg; but how long do you cook boiled eggs? Or are you like my wife, in the sense that it´s not a big issue? I´d imagine that the majority of us don´t really worry too much about it. The only reason I do mine for 5 + 5 is that I´m in love with the timer on my cooker Saves me so much time.
- Stokey Sue
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Re: Eggs - how do you like ´em?
I think you might have flicked over a page Clive - I’ve certainly gone into some detail about boiled eggs, as have several others
- karadekoolaid
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Re: Eggs - how do you like ´em?
Just had this appear in my inbox and thought I´d share.
https://www.bonappetit.com/gallery/all-about-eggies?utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_070821_PM&utm_campaign=aud-dev&utm_medium=email&bxid=5c92ac862ddf9c5f6fe1df65&cndid=22204451&hasha=4ede91ae4d40021a5e70ca58b99bb484&hashb=11f3d642717dc4b1bdbb6ff45e4dce7988a88496&hashc=8b09095e3e72d55677ff434bfbae7b40c5f89ef2c46d1faac0c6da2c222af159&esrc=bouncexmulti_first&utm_term=BA_Recipe_Of_The_Day
https://www.bonappetit.com/gallery/all-about-eggies?utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_070821_PM&utm_campaign=aud-dev&utm_medium=email&bxid=5c92ac862ddf9c5f6fe1df65&cndid=22204451&hasha=4ede91ae4d40021a5e70ca58b99bb484&hashb=11f3d642717dc4b1bdbb6ff45e4dce7988a88496&hashc=8b09095e3e72d55677ff434bfbae7b40c5f89ef2c46d1faac0c6da2c222af159&esrc=bouncexmulti_first&utm_term=BA_Recipe_Of_The_Day
- karadekoolaid
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Re: Eggs - how do you like ´em?
I was watching the final of Masterchef España on Wednesday. Apart from sitting with my mouth open, watching the incredible things these young folks came up with after only 3 month´s training, one of the finalists served a dish with soy-cured egg yolk. I imagine it´s just a wierd version of a pickled egg?
I´m wondering whether to give it a try, but I´ve never made one - and never eaten one.
Anyone out there tried them?
I´m wondering whether to give it a try, but I´ve never made one - and never eaten one.
Anyone out there tried them?
- Stokey Sue
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Re: Eggs - how do you like ´em?
I thought I'd seen it but not tasted soy cured egg yolk as a Korean thing, the internet is awash with recipes, most involve mixing the soy with mirin or sake, but here's Ottolenghi's version, his recipes usually work (3rd dish down), he uses just soy to slat cure and flavour the yolks
https://www.theguardian.com/food/2019/a ... rs-tamales
A bit different from a pickled egg, which is boiled then soaked in vinegar (yuk)
https://www.theguardian.com/food/2019/a ... rs-tamales
A bit different from a pickled egg, which is boiled then soaked in vinegar (yuk)
- Pepper Pig
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Re: Eggs - how do you like ´em?
I had very good Eggs Benedict in Waitrose cafe yesterday.
Re: Eggs - how do you like ´em?
Ooh, I love eggs benedict, but only half a muffin (or whatever) for me please. Breakfast and lunch in one .
Re: Eggs - how do you like ´em?
Going in a slightly opposite direction but one of my favourite desserts is pavlova … with really any fruit . Perfect summer dessert
Re: Eggs - how do you like ´em?
This evening we had a tortilla with sage without any potatoes - ie, onions, sage and eggs.
It was delicious with a green salad, and frozen fruit cake and vanilla ice cream for pudd ...
I think we'll stick to the no potatoes in future - we just didn't want any as they seemed too heavy on such a hot day - unless we actually want the carbs or are feeding more people. We used 5 medium eggs and there's still half left.
It was delicious with a green salad, and frozen fruit cake and vanilla ice cream for pudd ...
I think we'll stick to the no potatoes in future - we just didn't want any as they seemed too heavy on such a hot day - unless we actually want the carbs or are feeding more people. We used 5 medium eggs and there's still half left.
Re: Eggs - how do you like ´em?
KeenCook2, did you mean tortilla or frittata? Or maybe corn tortilla? I do like sage though. I tend to fry normal onions with cumin automatically since I like the smell and taste, but sage instead will be a good way to break out of that habit especially as I have a sole red onion awaiting its fate.
I find eggs very filling so spud or bread has to be on the side. Sauteed puds do come into their own I reckon if the "body" is spud, peppers and onions say, with just enough egg drizzled over to hold them in place, so not a pie depth. Not sure about the best herb for peppers...
I find eggs very filling so spud or bread has to be on the side. Sauteed puds do come into their own I reckon if the "body" is spud, peppers and onions say, with just enough egg drizzled over to hold them in place, so not a pie depth. Not sure about the best herb for peppers...
Re: Eggs - how do you like ´em?
On the proverbial question of how to poach an egg and risking boredom as done to death, I'd seen that chef thing where they first boil the egg in shell momentarily, but I couldn't figure out how on earth they peeled the shell off a still-liquid egg. It can't be of course.
However, I came across a Youtube video of Emma somebody (The Kitchn one) late last night spoofing Julia Child and seemingly it's:
- Rapid boil a room-temp egg in shell for 10 seconds, remove with slotted spoon.
- Reduce bubbling water to a simmer. ( I'd use fresh water as we don't wash eggs.)
- Simply crack egg open into simmering water.
- Remove with slotted spoon soon as cooked.
However, I came across a Youtube video of Emma somebody (The Kitchn one) late last night spoofing Julia Child and seemingly it's:
- Rapid boil a room-temp egg in shell for 10 seconds, remove with slotted spoon.
- Reduce bubbling water to a simmer. ( I'd use fresh water as we don't wash eggs.)
- Simply crack egg open into simmering water.
- Remove with slotted spoon soon as cooked.
- Earthmaiden
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Re: Eggs - how do you like ´em?
What was the benefit? I can only think to avoid making 'strings' of white maybe?
Re: Eggs - how do you like ´em?
jeral wrote:KeenCook2, did you mean tortilla or frittata?
i took it that it meant a spanish tortilla (spanish omelet) rather than the south american flatbread.
Re: Eggs - how do you like ´em?
Yes earthmaiden, Other chefs on TV use a pastry cutter to remove the strings away from the neat centre. Maybe stringing might be to do with the water content of an egg so I'll test that one day by straining one first.
scullion, hopefully I'll be forgiven... You didn't say about spuds in yours though?
I made the onion & sage version tonight, although with an equal amount (by chopped volume) of chestnut mushrooms and just two large eggs (no spuds). Even so, it made 3-4 big portions.
scullion, hopefully I'll be forgiven... You didn't say about spuds in yours though?
I made the onion & sage version tonight, although with an equal amount (by chopped volume) of chestnut mushrooms and just two large eggs (no spuds). Even so, it made 3-4 big portions.
- karadekoolaid
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- Joined: Fri Apr 27, 2012 1:40 pm
Re: Eggs - how do you like ´em?
rather than the south american flatbread.
To be honest, you´ll find (corn) tortillas in Mexico, El Salvador, Guatemala, Honduras and some parts of Costa Rica. You won´t find tortillas in South America.
Re: Eggs - how do you like ´em?
jeral wrote:Yes earthmaiden, Other chefs on TV use a pastry cutter to remove the strings away from the neat centre. Maybe stringing might be to do with the water content of an egg so I'll test that one day by straining one first.
scullion, hopefully I'll be forgiven... You didn't say about spuds in yours though?
I made the onion & sage version tonight, although with an equal amount (by chopped volume) of chestnut mushrooms and just two large eggs (no spuds). Even so, it made 3-4 big portions.
God I feel positively greedy now . No way would two eggs make 3-4 portions here , single portion only !!
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