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Post by Netsuke on Jul 26, 2019 1:53:17 GMT 2
The first time I heard that I was gob-smacked! I prefer brown ones to white ones, thank-you.
That wasn't what they meant at all. They wanted to know how did I want them cooked? Fried, boiled, scrambled or poached.
If you answered boiled, you would be asked hard or soft, sir?
Should you answer fried, then they look at you and ask, sunny side up or over easy?
I was never quite sure what that meant before the advent of the home computer.
Me? If I have a fried egg, I like to use the spatula to push the oil up and over the yolks to cook them. Sometimes I've even been known to pierce the yolk to help with the cooking procedure. I do like a little crispiness underneath, a little softness in the yolk but not enough to make them runny, and the whites should have bubbles but with a little softness.
How do you like your eggs?
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Post by lumi on Jul 26, 2019 5:52:47 GMT 2
Geez, I've never heard of anyone cooking eggs with your style, Netsuke. Also never considered the brown versus white eggs decision. I thought they tasted the same?! I like boiled, scrambled, poached and fried eggs - depends what I feel like at the time and how much cleaning up I want to do. If they are fried, I don't like it to be too dry and crispy around the edges. And with all styles, I prefer runny yokes (they taste so good!). Your questions does remind me of the joke where the answer is 'fertilised'!
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Post by Scrubb on Jul 26, 2019 7:57:59 GMT 2
I like them best with really runny yolks! As long as the white is set, it's ready. Fried is best. I'll eat poached or soft boiled if fried aren't available for some reason.
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Post by tzarine on Jul 27, 2019 21:29:38 GMT 2
soft boiled w runny yolks poached scrambled sunnyside up w a runny yolk hard boiled in egg salad
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Post by Baz Faz on Jul 27, 2019 23:23:05 GMT 2
Mrs Faz doesn't much like eggs but will accept an omelette if the egg is completely set. Also I make her piperade which is tomato and onion cooked and then egg scrambled into it (some raw ham is an improvement). I like eggs cooked all ways. On the Thai island of Ko Jum I was given fried eggs with the yolks cooked hard so I taught Nut how to fry them so the whites were set but the yolks stayed runny. I make baked eggs (Mra Faz also likes these) in little individual dishes with cream and gruyere, or chorizo and onion and pepper. I guess soufflés are going a bit far but I do little individual ones which are very easy.
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Post by kuskiwi on Jul 28, 2019 0:42:44 GMT 2
Green Eggs and Ham comes to mind. Me. Prefer poached but can never get them to look the same as they do in a posh restaurant. Scrambled with a little cheese folded in at the last minute. Boiled - set right through (as kids if they weren't set we used to call them 'bleeding eggs' Fried - not really my thing at all but eat them if someone else does the cooking and cleaning up. Omelette - again as long as someone else cooks them as I'm hopeless and always finish up with scrambled and not omelette. Bacon and egg pie. Yum.
Brown/White - no preference.
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Post by lumi on Jul 28, 2019 1:51:57 GMT 2
Mrs Faz doesn't much like eggs but will accept an omelette if the egg is completely set. Also I make her piperade which is tomato and onion cooked and then egg scrambled into it (some raw ham is an improvement). I like eggs cooked all ways. On the Thai island of Ko Jum I was given fried eggs with the yolks cooked hard so I taught Nut how to fry them so the whites were set but the yolks stayed runny. I make baked eggs (Mra Faz also likes these) in little individual dishes with cream and gruyere, or chorizo and onion and pepper. I guess soufflés are going a bit far but I do little individual ones which are very easy. How is piperade different to scrambled eggs? What you describe is how I cook scrambled. Or should scrambled eggs technically mean only eggs, no extras like tomato and onion?
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Post by Netsuke on Jul 28, 2019 9:45:32 GMT 2
Not having heard of piperade, I looked it up, the definition given is a typical Basque dish prepared with onions, green peppers and tomatoes, flavoured with red Espelette pepper. Eggs are not mentioned.
The way mum cooked scrambled eggs was beaten egg to which a little milk was added. Tastes richer with cream, but cream was a luxury reserved for a Sunday. Salt and pepper, milk, egg all whipped to a fluffy consistency served on piping hot toast. Mum hadn't heard of adding parsley to scrambled egg!
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Post by Baz Faz on Jul 28, 2019 10:04:10 GMT 2
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