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- Jan 24, 2015
Egg Thread
- Thread starter WireSponge
- Start date
J
JU 199
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kiwifarms.net
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- Sep 18, 2014
I made a couple of mini omelet's today for my sister and her friend who came around for breakfast this morning, I baked a nice farmhouse loaf and served it with some home made baked beans (Italian style, it's a bit involved but if you want the recipe just ask) black pudding and one each of these:
Mushroom, Murrel mushrooms diced with a little ementall cheese.
Spanish, Finely diced Chorizo, Red Onion and New Potato.
Farmers, Goose Egg wipped with a little light cream, and crumbled streaky bacon with a slight dusting of sweet paprika served like a Japanese Omelet.
Mushroom, Murrel mushrooms diced with a little ementall cheese.
Spanish, Finely diced Chorizo, Red Onion and New Potato.
Farmers, Goose Egg wipped with a little light cream, and crumbled streaky bacon with a slight dusting of sweet paprika served like a Japanese Omelet.
I am pleased to report I have tried balut! For those of you who are unaware balut is an egg with a partially formed duck or chicken fetus in it.
In pictures it looks pretty gross I guess, but I never really saw the big deal, I feel it's not much different from eating certain fish whole and if you buy canned salmon that has bones in it and stuff.
So anyway, I found out an asian market nearby sells these so I went on a mission. At the market there was a pile of saran-wrapped cartons of balut, priced at $.99 per egg. One carton was unwrapped already with several eggs missing. I was confused. Are you supposed to just buy one at a time? I didn't really want a whole carton of them so I just grabbed one from the unwrapped carton, which, apparently, was okay.
I took it home and set my sous vide to 147F and when it was about 120F I lowered the egg in. I noticed it bobbed around a bit, instead of sinking to the bottom like eggs normally do. I left it in for about 20 minutes just to warm it up since the girl at checkout said some people just eat it raw so I thought it was OK to not cook it longer.
After taking it out of the water bath, I hit it a spoon to make a hole and drank some of the broth. It was like a warm, thick chicken broth, very savoury. Then I pried the shell open and poured the contents into a small bowl. I ate the duck first, and it did have a weird texture, with small bones and little feathers, but it was delicious. It was lighter than usual duck meat but still had that great rich duck flavor, so it was just like a small really delicious, tender piece of duck.
After that all that was left was a yolky soup, so I ate that and it was fucking delicious. Way better than normal egg yolk, though I'm not sure why.
Honestly I have to say 10/10, I definitely want to buy more and this might be a new favorite food of mine. I thought it was great. It's really 3 different experiences from one egg, each bit more delicious than the last. I'm going to try cooking it a little longer next time and see what that's like when the yolk is a lot thicker.
In pictures it looks pretty gross I guess, but I never really saw the big deal, I feel it's not much different from eating certain fish whole and if you buy canned salmon that has bones in it and stuff.
So anyway, I found out an asian market nearby sells these so I went on a mission. At the market there was a pile of saran-wrapped cartons of balut, priced at $.99 per egg. One carton was unwrapped already with several eggs missing. I was confused. Are you supposed to just buy one at a time? I didn't really want a whole carton of them so I just grabbed one from the unwrapped carton, which, apparently, was okay.
I took it home and set my sous vide to 147F and when it was about 120F I lowered the egg in. I noticed it bobbed around a bit, instead of sinking to the bottom like eggs normally do. I left it in for about 20 minutes just to warm it up since the girl at checkout said some people just eat it raw so I thought it was OK to not cook it longer.
After taking it out of the water bath, I hit it a spoon to make a hole and drank some of the broth. It was like a warm, thick chicken broth, very savoury. Then I pried the shell open and poured the contents into a small bowl. I ate the duck first, and it did have a weird texture, with small bones and little feathers, but it was delicious. It was lighter than usual duck meat but still had that great rich duck flavor, so it was just like a small really delicious, tender piece of duck.
After that all that was left was a yolky soup, so I ate that and it was fucking delicious. Way better than normal egg yolk, though I'm not sure why.
Honestly I have to say 10/10, I definitely want to buy more and this might be a new favorite food of mine. I thought it was great. It's really 3 different experiences from one egg, each bit more delicious than the last. I'm going to try cooking it a little longer next time and see what that's like when the yolk is a lot thicker.
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- Mar 10, 2013
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- Sep 10, 2015
Chickadee nest with eggs in my yard.
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- Aug 24, 2014