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Old 04-20-2011, 11:18 AM   #101
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I hope you saved your tuna cans, Dawgluver. So many cans have those rounded bottoms now. I've been looking for a couple McMuffin tins.
Why not just buy a set? Amazon.com: RSVP Egg Ring, Set of 4: Kitchen & Dining
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Old 04-20-2011, 11:21 AM   #102
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I love Scotch Eggs I don't think they are common in the US?
I used to make these when I was in college. So very yummy and not hard to make. I wish I could remember where I first heard of them, but well...it was college.

Today, Frank made poached eggs on lightly smoked fish on English muffins slathered in hollandaise sauce.

I love eggs if the yolk is runny but the white must be completely cooked.
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Old 04-20-2011, 12:00 PM   #103
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They just wouldn't have the same pizazz, Mama
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Old 04-20-2011, 12:04 PM   #104
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Scrambled with TONS of veggies or an omelet. Again with tons of veggies. Oh and lots of hot sauce.
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Old 04-20-2011, 12:15 PM   #105
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If we want something like Egg McMuffins, we cook the eggs in ramekins in the microwave. Mine are just the right size. We have learned to always use the microwave spatter guard when cooking eggs.
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Old 04-20-2011, 12:48 PM   #106
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Ramekins are on my shortlist of things to get. I want to try making flan. And I'm hoping they can perform double duty as butter warmers, as all mine broke :(
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Old 04-20-2011, 01:37 PM   #107
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Ramekins are on my shortlist of things to get. I want to try making flan. And I'm hoping they can perform double duty as butter warmers, as all mine broke :(
I have oven-proof glass ramekins. They hold up to being dropped on the floor. I use them to microwave melt butter. They also work for individual soufflés. Good at parties for holding dips.
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Old 04-20-2011, 02:09 PM   #108
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I love egg McMuffins, but I've never used any kind of a ring for the eggs. I break the yolk when they hit the pan, and I've gotten pretty good at making them reasonably round with just my spatula as they cook. Flip them over and I'm done.
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Old 04-21-2011, 04:39 PM   #109
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I do the eggs for 'McMuffins' in the microwave, too, in glass ramekins. I butter the cups, put a slice of Canadian bacon or ham in the bottom, and break the egg over the ham. The ham keeps the egg from sticking to the cup--cleanup is much easier. Add a slice of cheese after the egg cooks for minute, and then microwave til the egg is done enough for you.

I poke the egg a couple times to help cut down on explosions (!), but I also use a cover so the MW doesn't get dirty.
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Old 04-21-2011, 04:42 PM   #110
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Gonna get me some ramekins.
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