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03-25-2019, 11:05 PM
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#1
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Master Chef
Join Date: Jan 2017
Location: Dallas
Posts: 5,578
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59 Ways to Cook an Egg...
Don't take this too seriously. It is very entertaining, and you may learn something along the way. But, that's not the point...
CD
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__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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03-26-2019, 11:06 AM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,792
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I watched this video for what seemed to be forever and glanced down at the time to see I hadn't even reached half way. Casey, I'll never get those 12 minutes back again. 
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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03-26-2019, 12:37 PM
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#3
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,837
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Too bad you missed the exploding egg in the campfire Andy.
I need to get a life.
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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03-26-2019, 02:23 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,792
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Quote:
Originally Posted by Kayelle
Too bad you missed the exploding egg in the campfire Andy.
I need to get a life.
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I blew one up in a microwave once...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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03-26-2019, 02:28 PM
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#5
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Executive Chef
Join Date: Feb 2013
Location: Montreal
Posts: 3,522
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Move over Kayelle - me too!
LOL - I thought it was very entertaining! Loved the explosion.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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03-26-2019, 02:33 PM
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#6
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,695
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Some of those odd ball methods that they disapproved of are good to know. Sometimes it's the only tool available.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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03-26-2019, 08:45 PM
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#7
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,315
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Quote:
Originally Posted by Andy M.
I blew one up in a microwave once...
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Im guilty of the same thing.
It was my wife's idea and I didn't stop her ( so we're both guilty).
What a mess!! Not to mention scared the hell out of both of us.
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03-26-2019, 10:52 PM
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#8
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,315
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I got to about 11:15 and was about to turn it off ( since I dont eat eggs anyway), but my curiosity took over and I made it to the very end.
I was kinda entertained.
Probably something I'd do myself on a day when I was home alone with nothing to do.
With 6 chickens, I have all the eggs I need to play with.
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03-26-2019, 11:21 PM
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#9
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Master Chef
Join Date: Jan 2017
Location: Dallas
Posts: 5,578
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Quote:
Originally Posted by Andy M.
I watched this video for what seemed to be forever and glanced down at the time to see I hadn't even reached half way. Casey, I'll never get those 12 minutes back again. |
It was definitely long, but moved at a good pace, so I didn't really notice how long it ran. He made a French omelet look so easy. And, the campfire egg explosion was funny.
The Rolle egg machine was funny, too. What came out of the thing was pretty awful looking. There are other funny videos of that "kitchen appliance"...
Why would anyone buy one of those things?
CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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03-27-2019, 01:41 PM
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#10
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,837
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I can't imagine why he left out the best way to cook eggs, basted in bacon fat!!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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03-27-2019, 02:09 PM
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#11
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Chef Extraordinaire
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,085
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Quote:
Originally Posted by Kayelle
I can't imagine why he left out the best way to cook eggs, basted in bacon fat!!
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exactly....and over a camp fire 
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03-27-2019, 10:10 PM
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#12
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Master Chef
Join Date: Jan 2017
Location: Dallas
Posts: 5,578
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Quote:
Originally Posted by roadfix
exactly....and over a camp fire |
He did cook scrambled eggs in cast iron over a campfire. They looked pretty good.
CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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03-28-2019, 06:21 AM
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#13
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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I enjoy being entertained, but not with stupidity. 
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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03-28-2019, 11:55 AM
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#14
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Master Chef
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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I don't like fried eggs but my mother did them in a little oil or bacon fat in the frying pan but a former flatmate used to deep-fry them (shell-less!) in the chip (= french fries - I think) pan - bleuch!
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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04-06-2019, 01:25 PM
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#15
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Sous Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 817
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Quote:
Originally Posted by Mad Cook
I don't like fried eggs but my mother did them in a little oil or bacon fat in the frying pan but a former flatmate used to deep-fry them (shell-less!) in the chip (= french fries - I think) pan - bleuch!
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I've heard of deep-fried duck eggs before.
I don't think I'd ever try deep-frying an egg. You'd think the moisture in the egg white would have a bad reaction to being dumped into hot oil?
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04-08-2019, 09:07 PM
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#16
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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I decided to try ATK method and just happen to be the owner of a tea strainer. So I dropped the egg into that, let the water (that is in all eggs, just the amount differs according to age of the egg) drain and then proceeded to fry it. Perfectly nice round fried egg. Worth the extra step.
Just one caveat. Don't rinse the strainer first in hot water after you place the egg in the pan. It will cook what little white is in it and can be a devil to clean. Rinse with cold water first.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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04-08-2019, 09:17 PM
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#17
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by caseydog
It was definitely long, but moved at a good pace, so I didn't really notice how long it ran. He made a French omelet look so easy. And, the campfire egg explosion was funny.
The Rolle egg machine was funny, too. What came out of the thing was pretty awful looking. There are other funny videos of that "kitchen appliance"...
Why would anyone buy one of those things?
CD |
If I come up with a logical answer, I will let you know in the year 2525. Someone must remember that song. That didn't even look the least bit appetizing.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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04-08-2019, 10:55 PM
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#18
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 9,961
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Re: 'tube' eggs...I know that sounds gross, but I think that many hospitals use those layered cylinder cooked eggs for their hard cooked eggs. Hospital kitchens don't have the time to hard cook, peel, and hand slice eggs for salads or garnishes. I would imagine that higher end commercial cylinders are used and the product is shipped to the facility cooled and ready to use.
At least that's what I was told from someone who worked in a hospital kitchen....I could be wrong. 
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