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Post by chris on Jan 15, 2015 11:39:20 GMT -5
soft boiled eggI watched this the other day and today decided to put it to the test. It's true ..the perfect soft boiled egg.
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Post by Clipper on Jan 15, 2015 12:43:56 GMT -5
Amazing. I will have to try it soon. I love poached or soft boiled eggs, cracked and served on a piece of buttered toast.
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Post by Deleted on Jan 15, 2015 15:52:16 GMT -5
I have to try that also. I too love soft boiled eggs on toast or by themselves with toast. I wonder if I were to shake them vigorously before boiling them if they would turn out to be scrambled eggs.!
Anyone have 1000 eggs.
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Post by Deleted on Jan 16, 2015 16:51:58 GMT -5
in microwave with my microwave pouched egg container I make two for 1.12 seconds. Better than 6.5 minutes. I feel like I am wasting time by boiling them.
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Post by Clipper on Jan 16, 2015 19:09:00 GMT -5
I have both a 6 cup egg poacher for the stove, and a two egg poacher for the microwave. I too usually use the microwave to make the poached eggs. Much quicker and they come out just right every time. I DO use the six egg, stove top version to do six eggs for egg salad. I put the six eggs, poached until the yolks are well set, a 1/2 cup of mayo, a teaspoon of stone ground mustard, and a 1/2 cup of green olives stuffed with pimento into the food processor and pulse it a couple times. Shazzammm. Egg salad for sandwiches and no fussing with boiling and peeling the eggs.
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Post by Deleted on Jan 17, 2015 10:53:41 GMT -5
I have both a 6 cup egg poacher for the stove, and a two egg poacher for the microwave. I too usually use the microwave to make the poached eggs. Much quicker and they come out just right every time. I DO use the six egg, stove top version to do six eggs for egg salad. I put the six eggs, poached until the yolks are well set, a 1/2 cup of mayo, a teaspoon of stone ground mustard, and a 1/2 cup of green olives stuffed with pimento into the food processor and pulse it a couple times. Shazzammm. Egg salad for sandwiches and no fussing with boiling and peeling the eggs. HaHa that is a good trick for egg salad. I don't use the old food processor I have to lazy to have to clean it afterwards. I put the boiled eggs, mayo, mustard, horseraddish ( sometimes) green olives into a bowl and smush it with my hands. I don't like the eggs to be all uniform in cut so smushing them by hand does a good job. Just have to remember to wash hands AFTER using bathroom. |
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Post by Clipper on Jan 17, 2015 12:01:07 GMT -5
I would assume that after you mush your hands around in the egg salad that you also wash your hands BEFORE you use the bathroom, haha. Just a little update. You roused my curiosity when you wondered if shaking an egg would scramble it in it's shell. NOPE! I tried it this morning.  I did have a little kitchen widget that scrambled an egg in it's shell several years ago. I have no idea what ever happened to it, but I don't have it anymore. It was a battery operated little device that looked a little like a fine wire cork screw. You punched it through the shell of the egg, and activated the rapidly whirling little agitator, scrambling the egg and blending it quite thoroughly in it's shell. I seldom used it. I now whip scrambled eggs in a stainless steel bowl with a wire whisk, and if we have company and I want to scramble a large number of eggs, I put them in the blender with a just a miniscule bit of milk. It aerates them and makes them very fluffy. I cook them in butter and constantly stir them gently with the a silicone spatula to keep them moving and mixed as they cook. I take them off while they are still pretty moist and shiny because they will continue to cook a little on the plate, leaving you with nicely cooked, soft and moist scrambled eggs. |
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Post by chris on Jan 24, 2015 14:12:24 GMT -5
i don't use my hands but use a pastry blender to chop up my eggs for an egg salad. You can chop up the whites as fine as you wish. (no mush)
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Post by Clipper on Jan 24, 2015 15:23:02 GMT -5
I have used an egg slicer in the past, slicing the egg one way, and then carefully placing it in the slicer the other way to form a diced product when done. The food processor works good, but you have to be careful if you are doing egg and olives. You just want to chop the eggs and olives a little. Otherwise you end up blending the olives into the egg to the point of being unrecognizable. Just pulse it quickly a couple of times.
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Post by clarencebunsen on Jan 24, 2015 18:00:13 GMT -5
Looking at your recipes, I think if I put either one of them on a bed of greens with a bit of tomato and perhaps some pepper (bell or hot) it would make a nice low carb lunch.
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I did have a little kitchen widget that scrambled an egg in it's shell several years ago. I have no idea what ever happened to it, but I don't have it anymore. It was a battery operated little device that looked a little like a fine wire cork screw. You punched it through the shell of the egg, and activated the rapidly whirling little agitator, scrambling the egg and blending it quite thoroughly in it's shell. I seldom used it. I now whip scrambled eggs in a stainless steel bowl with a wire whisk, and if we have company and I want to scramble a large number of eggs, I put them in the blender with a just a miniscule bit of milk. It aerates them and makes them very fluffy. I cook them in butter and constantly stir them gently with the a silicone spatula to keep them moving and mixed as they cook. I take them off while they are still pretty moist and shiny because they will continue to cook a little on the plate, leaving you with nicely cooked, soft and moist scrambled eggs.
