Oops. Probably bad advice not to tell you to use a low setting with a sealed system (fully skinned garlic clove). Sorry.tribdog said:
turbo-1 said:
I poach them in a cast-iron frying pan because cast-iron loses heat very slowly. Bring the water to a simmer, shut off the heat, and gently introduce the eggs to the water after it stops roiling around, and baste them with hot water using a spoon. As you baste them, you'll notice that the membrane over the yolk gets pale and whitish. Try not to disturb the water in the immediate vicinity of the eggs - get your hot basting water from near the edge of the pan. When the yolk has firmed up so that you can handle the eggs, you may want to turn the eggs with a slotted spoon, or you can continue to baste them from the top until they are done. I like to serve them on buttered rye toast, lightly seasoned with salt and pepper.wolram said:
Good luck, Woolie! You don't need a lot of water in the frying pan, just enough to float the eggs. 1/2 - 3/4 inch should be OK, though you might want the water deeper at first until you get the hang of it. Spoon up the basting water from the edges of the pan and gently drizzle it over the yolks. I hope this helps. If you don't get great results, post back and we'll try to figure out what might have gone wrong. Remember that the water does not have to be boiling or even simmering to cook poached eggs, and that the use of a heavy cast-iron pan is designed to keep the water hot for a long time.wolram said:
You buy an egg poacher. It's a metal insert with cups for the eggs. Goes into a skillet of simmering water. The water never touches the eggs.wolram said:
Evo said:
I love soft boiled eggs. I love dipping fingers of french bread into the egg yolk. My mom had those little soft boiled egg holders and a miniature spoon to eat the egg out of the shell. Yummy!physics girl phd said:
Heretic!Evo said:
turbo-1 said:
They *are* perfect.Evo said:
They are perfectly semi spherical on the bottom, coated with oil, and cooked at low temperature in a dry environment. They are not poached eggs, though. I'm not a real purist about a lot of cooking techniques, but this is one that is easy to do with minimal skill and a bit of attention to detail. I can make perfect poached eggs over a campfire 'way out in the woods with nothing more than a frying pan and a couple of spoons and a bit of water.Evo said:
BTW, we don't even own ANY of these do-dads, much less pine for them on camping trips. My major concession is my little personal espresso-maker. I pack it with enough ground coffee to make 4 demitasses of strong hot black espresso, and that's my morning mug every day.turbo-1 said:
No, you lightly butter the egg poaching cup and you simmer it in water. Not dry heat. Yummy, flavorful, and easy. If I had to do it the old way in water and vinegar, I'd prefer to just fry it. I have a nonstick skillet that I can fry an egg in without any oil, if I wanted. While it takes time and skill to properly poach an egg in water, they have never appealed to me, taste wise.turbo-1 said:
Evo! I'm ashamed. It takes minimal skill and only a bit of patience to make perfect poached (coddled, my grandmother called them) eggs every time. I can see how one might not like them, but it's difficult for me to imagine how someone might prefer the McDonald's method of cooking "poached" eggs over the real deal. About the only advantage McD's method has is that the eggs are very predictable in size and can be incorporated into their arcane breakfast menu of foods that you never ate as a kid.Evo said:
Oh my god, they keep showing him biting into the face of that guinea pig.Evo said:
You didn't try poaching it without an egg poacher, did you?wolram said:
turbo-1 said:
You can have tasty food without the deep-south decadence. Get some legs and thighs (the fat content of the dark meat is good for cooking small pieces), dip them in scrambled raw eggs, and dredge them in Panko bread crumbs, salt, pepper, mixed with whatever types of onion and garlic that you might prefer. You might want to dust the chicken with some paprika at this point, and top with a little lemon zest before baking, and when the chicken is almost done, pour a little fresh lemon juice over the chicken and continue baking until browned. This is a great way to get crispy, flavorful chicken without frying. If you want to reduce fat further, put a shallow wire tray on the bottom of your roasting pan and set the chicken on that to keep it out of contact with any fats that drain from the meat.Evo said:Oh dear god, they are showing deep fried hot dogs, chicken fried steak and chicken fried bacon smothered in cream gravy on a show called "Deep Fried Paradise" on the Travel Channel.
I am dying of hunger here. I want fried food!
But nooo, I am making low fat chicken and rice for dinner.
Place smells like garlic = heaven.tribdog said:
My LDL is below target. My HDL is 2-3x my LDL. I eat butter, meats, cheeses, etc. I'm not knocking deep-fried food, but these days it is done mostly with hydrogenated vegetable oils, etc, and not with the healthier, high-heat saturated fats.Evo said:But I *WANT* deep fried greasy food. My cholesterol is so good that I could eat deep fried eggs and beef all day, every day, with no problems.
It's time for some deep fried LOVE for Evo.