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Old 07-17-2012, 10:37 AM   #1481
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Quote:
Originally Posted by buckytom View Post
after watching master chef tonight, my wife and son have callenged me to bring home a dozen eggs in the morning and make them a delicious sunny side up egg (easy), an exquisite poached egg (pretty easy), and a perfect soft boiled egg (not so easy).

did i sound like chef ramsay? lol.

i'll need help with the soft boiled, so i think i'll start a thread.


the rest will be hard boiled and made into devilled eggs since the boy and i love them so much.
I disagree with Chief--I think this is the fist time--start with room-temp eggs. If you are working with farm-fresh eggs, they don't peel until after they are cured. The reason is that the eggs you buy at the store are older and will have that "pocket" of air that we don't see with farm-fresh eggs because they have dried out. To make hard-boiled eggs or deviled eggs, you should cure the farm-fresh eggs for 2-3 weeks if you want them to behave like store eggs. Or there are tricks to peeling them--I add a LOT of salt and vinegar to the water when I'm cooking them, drain and cover with ice water, thump the eggs against the pan and then then submerge the cracked eggs again in ice water, peel. They still don't peel perfectly.

This is how I do my soft-boiled eggs:
How to Make a Soft Boiled Egg: 7 steps (with pictures) - wikiHow

I like the yolk runny. I am not an eggxpert, but I do eat a lot of eggs.
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Old 07-17-2012, 10:53 AM   #1482
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Purslane & onion omelette.
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Old 07-17-2012, 11:26 AM   #1483
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Originally Posted by CWS4322 View Post
I disagree with Chief--I think this is the fist time--start with room-temp eggs. If you are working with farm-fresh eggs, they don't peel until after they are cured. The reason is that the eggs you buy at the store are older and will have that "pocket" of air that we don't see with farm-fresh eggs because they have dried out. To make hard-boiled eggs or deviled eggs, you should cure the farm-fresh eggs for 2-3 weeks if you want them to behave like store eggs. Or there are tricks to peeling them--I add a LOT of salt and vinegar to the water when I'm cooking them, drain and cover with ice water, thump the eggs against the pan and then then submerge the cracked eggs again in ice water, peel. They still don't peel perfectly.

This is how I do my soft-boiled eggs:
How to Make a Soft Boiled Egg: 7 steps (with pictures) - wikiHow

I like the yolk runny. I am not an eggxpert, but I do eat a lot of eggs.
So I had 2 soft-boiled eggs, steamed kale with chickpeas, and a side of quinoa.
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Old 07-17-2012, 11:33 AM   #1484
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Quote:
Originally Posted by buckytom View Post
after watching master chef tonight, my wife and son have callenged me to bring home a dozen eggs in the morning and make them a delicious sunny side up egg (easy), an exquisite poached egg (pretty easy), and a perfect soft boiled egg (not so easy).

did i sound like chef ramsay? lol.

i'll need help with the soft boiled, so i think i'll start a thread.


the rest will be hard boiled and made into devilled eggs since the boy and i love them so much.
I make my soft boil eggs different from CWS. I bring eggs to a boil, shut heat off and let stand in hot water with cover on for twenty minutes. That gives me time to do some other task while I am waiting. Always comes out soft and runny yolk.
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Old 07-17-2012, 11:35 AM   #1485
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I forgot to add. For hardboiled eggs, I let them sit in the hot water for 30 minutes. I never get that ugly green sulphur ring around the yolk. That turns me off immediately.
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Old 07-17-2012, 12:13 PM   #1486
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I've been thinking about trying the oven method for eggs, looks like an interesting concept.

Right now I cook them just like addie does, perfect every time with no funky ring.
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Old 07-17-2012, 12:39 PM   #1487
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I love eggs any way they're prepared, just love 'em. I would eat them every day if not for health reasons.

Breakfast this morning was a cup of pomegranite greek yogurt, a handful of cherries again and a slice of wheat toast. Yummy.
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Old 07-17-2012, 01:03 PM   #1488
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Sounds like a fun challenge Tom

Do you get Masterchef Australia over there?
I think coddled eggs, pickled eggs, and shirred eggs should be added!
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Old 07-17-2012, 04:33 PM   #1489
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I love eggs any way they're prepared, just love 'em. I would eat them every day if not for health reasons.

Breakfast this morning was a cup of pomegranite greek yogurt, a handful of cherries again and a slice of wheat toast. Yummy.
Eggs have gotten a bad rap--the cholesterol in eggs is dietary, not serum. If you don't eat a high-fat diet, eating eggs almost every day is okay. Eggs are the perfect source of protein and are used as the "gold standard" to determine protein in other foods.
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Old 07-17-2012, 05:45 PM   #1490
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Fried egg & bacon sandwich
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