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05-20-2020 , 12:52 AM
#526
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Quote:
Originally Posted by whatthejish
Lower the heat and cover the skillet. Just when the yolks become covered in a layer of white, you’re at over easy. No flip required.
I've never been able to make that work. Either the white is uncooked and gross, or the bottom of the yolk is too hard.

Need to work on that.
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05-21-2020 , 09:30 PM
#527
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Quote:
Originally Posted by whatthejish
Lower the heat and cover the skillet. Just when the yolks become covered in a layer of white, you’re at over easy. No flip required.
I don't know why but I've never been able to get that right. I've tried it a bunch of times and I either end up with Thinman yolks, or white snot. Maybe I'll give it another shot for breakfast tomorrow.
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05-22-2020 , 05:44 AM
#528
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If you're going the cover method add a few drops of water right before the lid goes on.
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05-22-2020 , 06:48 AM
#529
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^ this. Goes quick, so gotta be on your game, ideally use a glass lid, or you'll end up with a yellow hockey puck in the middle of your egg.
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05-22-2020 , 06:33 PM
#530
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and allow for ample carryover.
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05-26-2020 , 05:24 PM
#531
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I consider myself an expert fryer, scrambler, and boiler of eggs as well as maker of omlettes. But this weekend I took a stab at poaching (eggs benedict) and it didn't go well at all. First time so I think I just need more practice. But these seem to be more challenging than other methods.
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05-26-2020 , 05:32 PM
#532
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Everything looks great.
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05-26-2020 , 05:35 PM
#533
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Quote:
Originally Posted by mrbaseball
I consider myself an expert fryer, scrambler, and boiler of eggs as well as maker of omlettes. But this weekend I took a stab at poaching (eggs benedict) and it didn't go well at all. First time so I think I just need more practice. But these seem to be more challenging than other methods.
Did you try the Kenji method? That seems relatively foolproof
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05-26-2020 , 07:42 PM
#534
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Just seen these on reddit, which I'd never heard of and looked pretty cool. Cloud eggs.

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05-26-2020 , 08:15 PM
#535
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Weird. I'd horse around with em.
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05-28-2020 , 11:05 AM
#536
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Can't imagine the cloud is worth the additional effort over any other soft yolk prep.
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05-28-2020 , 02:44 PM
#537
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Cloud seems gimmicky af.
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05-28-2020 , 02:52 PM
#538
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Yeah, I'm not really into it.
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05-28-2020 , 03:05 PM
#539
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Definitely a waste of time and effort, just like them for the novelty factor.

Trying to think of a dish I could do roast Cauliflower heads sneaking them in.
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05-28-2020 , 03:10 PM
#540
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Been on a roasted cauliflower kick lately, and have heard good things about cauliflower pizza with the cauliflower as the dough.
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05-28-2020 , 04:15 PM
#541
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yeah its good because the cauliflower is typically bound together with an assload of cheese. not worth the effort to make yourself imo because you have to steam, rice, squeeze, blind bake, assemble, bake again. And I imagine the industrialized ones are just not cheesy/seasoned enough, but haven't tried.

Ive made 3 or 4 times for my wife who's gluten free and I've since decided I can live without homemade pizza because its such a pain in the ass
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05-28-2020 , 04:23 PM
#542
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Kenji did elote today on his headcam thing and I just bought 8 ears of corn on sale at WF a couple days ago. Coincidence?
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05-28-2020 , 05:19 PM
#543
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Quote:
Originally Posted by 27offsuit
Been on a roasted cauliflower kick lately, and have heard good things about cauliflower pizza with the cauliflower as the dough.
Did someone else watch The Chef Show episode with Robert Rodriguez?
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05-28-2020 , 05:26 PM
#544
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Negative, should I?
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05-31-2020 , 03:03 PM
#545
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so i actually learned something about eggs the other day.

i know. i know. it is hard to believe that someone who has brought you years of egg enjoyment could say this, but here we are...

so here it is....

Never use brown eggs for frying. Ever.

That is why my previously (otherwise and still debatably perfect) eggs were 'overcooked' on the yokes. The brown egg yoke is heavier and sinks to the bottom of the frying pan, causing the yolk to over cook.

Yes, I just went all Alton Brown on you. Brown egg yokes are heavier, causing them to fry poorly.

White is Right:



...you're welcome!
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05-31-2020 , 03:46 PM
#546
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Quote:
Originally Posted by 27offsuit
Negative, should I?
No, you already get the point.

Dude is self-absorbed but is a big proponent of cauliflower pizza. Chef and Jon agrees after tasting: They were impressed.

Decent show on Netflix tho.
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05-31-2020 , 03:47 PM
#547
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Came up with the idea of scrambled egg and cheddar cheese on top of a decent all-beef Nathan's hot dog, for the wife - in an outdoor roll.

She liked it a lot fwiw (adding salsa and hot sauce).
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05-31-2020 , 04:56 PM
#548
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Leave it to thinman to Make Eggs Racist Again.
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05-31-2020 , 06:30 PM
#549
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Quote:
Originally Posted by DodgerIrish
Came up with the idea of scrambled egg and cheddar cheese on top of a decent all-beef Nathan's hot dog, for the wife - in an outdoor roll.

She liked it a lot fwiw (adding salsa and hot sauce).
interesting...did you heat up the dog in a pan to get a little char on it?
could also sub breakfast links for the dog.
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05-31-2020 , 06:42 PM
#550
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the characteristics of an egg have pretty much everything to do with the diet of the chicken and age of the egg and nothing to do with the color of the shell.
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