How do like your eggs?

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Here's the cover I was trying to describe. I like the coffee filter idea, too. :)
 

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I like most every fashion of eggs (no balut for me either).

My favorite is over-snotty in place of syrup on pancakes. The more snotty it is, the better. Put three of them on a short stack and chop them all together with a dash of salt... Mmmm...

If making a sammich, I do fried hard w/cheese on wheat toast or English Muffin.
 
Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?
 
Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?

Hmm, I don't know. I make cornstarch pudding in the microwave, no problem. I just stir every 2 minutes. But the time I tried to make custard, it didn't set. A friend suggested cutting down the liquid and increasing the time. I haven't gotten around to trying that yet.
 
Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?

Sound right...does she start with hot dashi? That would start cooking the egg. Now I want to try that with some straw mushrooms...:pig:
 
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