Egg Thread 2.0

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WeeGee said:
How about some food porn? Eggs Benedict I made at work, poached eggs are so easy yet so hard at the same time.
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Jesus, this looks incredible. Come make food for me forever.

I love eggs. They're versatile and you can eat them for any meal. Hard boiled are the best, but imo they take a lot of effort so they're more of an occasional treat. I know you can buy them at the store boiled already but they seem like they'd be rubbery or otherwise disgusting and they're expensive anyway.

My favorite way to make scrambled eggs is to crack two into a bowl, add a splash of milk, and whip the bejeezus out of them, and then cook them over medium heat until they're nice and fluffy. Add salt and pepper (and ketchup if you're feeling froggy) and you can't go wrong.
 
Mmmm.. @AnOminous shirred eggs are delicious, I need to make them more.

I'm a big fan of runny yolks to dip my toast in so I make a lot of "basted eggs". Especially if I have an already hot cast iron pan covered in bacon grease.
 
Bitch I Might Be said:
Jesus, this looks incredible. Come make food for me forever.

I love eggs. They're versatile and you can eat them for any meal. Hard boiled are the best, but imo they take a lot of effort so they're more of an occasional treat. I know you can buy them at the store boiled already but they seem like they'd be rubbery or otherwise disgusting and they're expensive anyway.

My favorite way to make scrambled eggs is to crack two into a bowl, add a splash of milk, and whip the bejeezus out of them, and then cook them over medium heat until they're nice and fluffy. Add salt and pepper (and ketchup if you're feeling froggy) and you can't go wrong.
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I'm glad we're over the whole baby-boomer cholesterol scare. Real food helps people. not weight-watchers boxes.
 
I kinda go in the same vein as Ramsay. Except I whisk and season them before putting them in the pan though. and I use whatever milk product I have on hand.
I do not like my scrambled eggs super "wet" though. I prefer my fried eggs slightly hard, with juuuusssttt enough cook on the yolk to make it leak a little bit when you cut them, but not enough to cause a flood. Not for sure if there's a term for that.
 
I cook with eggs all the time when I'm at home, and I always try to experiment with different things. One of my favorite ways of making eggs is combining them with goetta/sausage/bratwurst and ramen noodles to make a breakfast stir-fry.
 
I lived off a food truck at my college... scrambled eggs and falafel. Fuck that's good. I'm a diner hound over easy is my jam dash of pepper some hot sauce and a nice slice of marble rye to scoop yolk up.

Also everyone should have a "hangover" burger before they die. Because really... slapping a fried egg on anything makes it more awesome, so why not a cheese burger?
 
Link to the first egg thread for any newfags who might be interested.
https://kiwifarms.net/threads/egg-thread.13286/

To after least add something to the conversation, here's a weird little thing you can do when peeling away the shell of a boiled egg. Instead of peeling the whole shell, just peel away the top and bottom of the egg and blow into one of the peeled ends. The egg will pop out of the shell and as long as you catch it in your hand you're pretty much garunteed a near-perfectly peeled egg, at least in my experience.
 
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Bitch I Might Be said:
Fuck yes, fried egg on your burger is fucking yummy. It sounds weird but seriously, you gotta try it.
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In Australia eggs on home-made burgers are pretty much the norm. Also great on a cheeky nandos wrap or pita as well.
 
DuskEngine said:
I got some quail eggs and @Dynastia called me a homosexual.

I want to hard boil them and sautee them with creamed spinach and mushrooms or something. Maybe some feta cheese.
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My girlfriend and I host garden tea parties once a month or so in the summer like gigantic faggots and I always make deviled quail eggs. They're labor intensive as hell but getting the tiny shells off without damaging the interior is pretty zen and they are adorable and delicious. Can post a recipe if anybody is interested.
 
MakeItRain said:
My girlfriend and I host garden tea parties once a month or so in the summer like gigantic faggots and I always make deviled quail eggs. They're labor intensive as hell but getting the tiny shells off without damaging the interior is pretty zen and they are adorable and delicious. Can post a recipe if anybody is interested.
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Gaaaaaaaaay!

Please post the recipe.
 
Over easy up or properly poached, with pepper, and maybe a dash of mild cheddar if even over easy. Nothing like a runny egg over cheesy white.

EDIT: I like the surprise of over easy instead of sunny side, bite me
 
I love over easy eggs, but after a run of making them perfectly, I broke the yolk on the first one and was so exasperated I broke the next one, too.

One good thing about scrambled eggs is if you screw up making other kinds of eggs, you can just pretend you intended to.
 
Hard boiled eggs are happy eggs.
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a_name_but_backwards said:
Gaaaaaaaaay!

Please post the recipe.
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I realized that I eyeball most of the ingredients so this is just an approximation, assume 2 dozen quail eggs. I get mine from the co-op or the farmer's market if I can be bothered to get up early enough.

First hard boil your eggs. Fill your saucepan full of eggs with water and a few good glugs of white vinegar (this will soften the eggshells and make them easier to peel later), heat to boiling over medium high heat.

While this is happening make arrangements to cool your eggs promptly after cooking. I like to boil in a steam insert that lets me promptly drain and dump into a bowl of cold water.

When the water hits a boil let it go for 5 minutes, then turn off the heat and cool immediately. Keep a close eye on these, quail eggs are wee and easy to overcook.

Now it's time to peel them. This is the most time consuming part; the shells are thick and finicky and you have to be patient. My method is to gently roll each of the eggs on the counter surface, pushing down a little bit until cracks form, and then put them back in the bowl of water and peel the rest of the egg in the bowl. I've also seen other people recommend shaking them in a bowl to make cracks but haven't tried it myself. The water seeps into the shell and makes them easier to peel. Be patient, put on your favorite podcast, take your time.

Cut each egg lengthwise and remove the yolks. Here's my rough recipe for the yolk filling:

2tsp - 1tbs mayonnaise (note: Hellmans is garbage and not the only mayo out there. If you think you hate mayonnaise try making or own or buying something better)

1 tsp Dijon mustard

1 tsp Larrupin mustard dill sauce I have a jar of this in my fridge at all times and it is the nectar of the gods and goes on everything. To substitute it I would recommend some kind of sweet mustard (probably about half as much, larrupin is very mild), a splash of apple cider vinegar, and a sprinkling of fresh or dried dill.

A squirt of stoneground mustard

1/8-1/4 tsp of jarred horseradish

1/8 tsp of Hungarian sweet paprika.

Mix and mash well with a fork, then arrange your egg whites and add back to your whites with a little spoon or a pastry bag if you're feeling fancy. I like to finish with a dusting of cayenne pepper.
 
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A random douchebag on the internet once told me that a raw egg on top of a steamy hot ramen bowl is the bomb.

He's not kidding.
 
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