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Old 09-09-2019, 01:15 AM   #21
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Originally Posted by GotGarlic View Post
I'm sorry you've had bad experiences with yummy browned egg white edges
Thanks, but no big deal. If I cook my own, I don't get that, and if I order fried eggs, and ask for over-easy, I usually get my nice egg whites and still get the runny yolk.

If you don't flip the egg, it is hard to get the whites done without browning/burning the edges.

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Old 09-09-2019, 03:41 AM   #22
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One of the hardest photoshoots, when I worked with the food photographer, was poaching the yolk of an egg to put on top of a piece of fish. I practiced the day before, nailed it. It took 9 yolks to get it perfect for the photos the next day. Poaching an egg I can do, but poaching a yolk, that was hard. Good thing I was using the girls' eggs, had plenty yolks. The only thing that was harder to do with eggs, was poaching a quail's egg in the shell.
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Old 09-09-2019, 04:59 AM   #23
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Thanks, but no big deal. If I cook my own, I don't get that, and if I order fried eggs, and ask for over-easy, I usually get my nice egg whites and still get the runny yolk.

If you don't flip the egg, it is hard to get the whites done without browning/burning the edges.
I've seen chefs spoon hot butter over the eggs in order to cook the whites without flipping the egg. Have you tried that?
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Old 09-09-2019, 05:00 AM   #24
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A friend told me that her mother called the crispy part of the white, "the egg's lace petticoat".
Cute
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Old 09-09-2019, 05:58 AM   #25
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My favorite breakfast is poached eggs on toast - nice firm whites and a yummy runny yolk. The hubby only likes scrambled and omelets so I usually do not cook them just for me, but there is a local restaurant that does them perfectly!!


Love the comment about the "lace petticoat"!!
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Old 09-09-2019, 07:28 AM   #26
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Besides basting with butter to get the whites cooked, you can use just a bit of water (if you are watching calories/fat) and baste or a bit of water then a lid or cover with foil and let it steam until cooked.
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Old 09-09-2019, 08:40 AM   #27
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When I have eggs for breakfast (and I've posted many a picture) I have a tiny little pan that I poach my egg(s) in.

Works perfectly, boil water, push bread slice down in toaster, slide egg into water, set timer 5 min. Get out butter, knife 'n fork, plate. Spoon water over egg to set white. Toast pops up, butter and halve, timer goes off, slide egg on.

If I have a few asparagus I slide them into the water a little bit before the egg and cook together. Spinach - put directly on the toast and egg on top.

If I'm having mushrooms 'n onions and/or bacon, cook first while water is coming to a boil.

Long to do ahead is a frozen potato galette which requires 10/14 min in the toaster oven.

But longer than all of the above is carving the shell to get a whole egg and not crack the shell. (for which I've also posted a pic... somewhere)
Otherwise egg is blown out and an omelette - scrambled dish ensues. Always made creamy soft with a tablespoon of cream (even milk works if no cream available)
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Old 09-09-2019, 09:40 AM   #28
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That works if you eat bread! I used to do that when I used to eat bread. Perfect timing.
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Old 09-09-2019, 10:05 AM   #29
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I think the yolks in duck eggs are two, maybe three times the size of chicken eggs and taste better too. I don't get them often but they are a special treat when I do.
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Old 09-09-2019, 12:02 PM   #30
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Then there is always Raviolo. Karen did a good job with these.



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Old 09-09-2019, 01:05 PM   #31
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Beautiful, Craig - Medtran... .. one of my "gotta do that" projects. I'd like to use ricotta c spinach.

Next year I'm planning on getting some quail - looking forward to those eggs and all the different recipes to put them in!
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Old 09-09-2019, 01:59 PM   #32
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I am an egg yolk lover. There are few things in the culinary world that are as pleasing as the taste and feel of a poached or lightly fried, runny egg yolk in my mouth. It's one of those simple pleasures that make getting up some mornings that much better. You can have all my egg whites if you like. They are there just to fill the eggshell and keep the yolk ready and safe until I'm ready to experience it.

Even better, the yolk contains about half the proteins and most of the vitamins and minerals in an egg.

I know all about the fat content. Every pleasure has a price.

What say you all? Are you a yolk lover or hater?
Those could have been my words, Andy. Love yolk.
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Old 09-09-2019, 02:05 PM   #33
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Beautiful, Craig - Medtran... .. one of my "gotta do that" projects. I'd like to use ricotta c spinach.

Next year I'm planning on getting some quail - looking forward to those eggs and all the different recipes to put them in!

Thanks, they came out really nice with a runny yolk, used browned butter, guanciale or pancetta, and either fresh thyme or sage, a little fuzzy on the memory, it's been a while.
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Old 09-09-2019, 11:08 PM   #34
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I've seen chefs spoon hot butter over the eggs in order to cook the whites without flipping the egg. Have you tried that?
I've seen that, too, but never tried it. It is pretty rare that I make a fried egg. If I want a runny egg to put on top of something, I prefer a poached egg.

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Old 09-10-2019, 09:08 AM   #35
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I've seen chefs spoon hot butter over the eggs in order to cook the whites without flipping the egg. Have you tried that?
I've seen that too. My mom used to do that. I prefer to flip the egg.
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Old 09-10-2019, 11:24 AM   #36
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I've seen chefs spoon hot butter over the eggs in order to cook the whites without flipping the egg. Have you tried that?

Bacon fat basted eggs are even better than butter.
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Old 09-10-2019, 11:35 AM   #37
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Bacon fat basted eggs are even better than butter.
I was thinking the same thing And when I have bacon with my eggs, I definitely cook the eggs in the bacon fat
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Old 09-10-2019, 11:55 AM   #38
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Bacon fat basted eggs are even better than butter.

I too was thinking that!! My mother cooked exclusively with bacon fat - and the eggs were so yummy.
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Old 09-10-2019, 11:58 AM   #39
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Bacon fat basted eggs are even better than butter.
That was Dad's way of doing it, and it was good! And it left liquid yolks - a necessity.
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Old 09-10-2019, 12:17 PM   #40
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I cook bacon in the oven two pounds at a time. I strain the fat into a plastic container and use it to cook things like eggs and hash browns.
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