Discussion in 'Off The Beaten Track' started by ice dance, Jan 6, 2011.
LURVE this! It sounds gross, but it is so tasty.
Are there people who like eggs over easy and yet are disgusted by soft-boiled eggs?
I don't care for boiled eggs, period. I'm not disgusted by them, I just don't like them cooked that way because I don't like the egg white. I think a couple of other people have said they like eggs over easy, but I don't remember them being disgusted by soft-boiled eggs. Maybe I missed them?
I don't know how widespread it is, but a lot of people I know are disgusted by runny eggs, period. I get that a lot when I eat eggs over easy in restaurants. And I know people who will only eat scrambled eggs if they are, in my mind, overcooked. I don't particularly associate this with salmonellla scares; I remember when I was a kid that other kids used to say "Ewwwwwwww" at my runny eggs. And they still do now that they are grown up. I can think of only one person who has ever made a comment about salmonella, and that was someone who was aghast that I let my kids eat raw cookie dough when they were little.
Raw cookie dough is much too awesome to skip just because there's an off-chance of salmonella.
I guess it's a good thing the menu is a lot more extensive.
I got a great recipe for scrumbled eggs--scrambled eggs gently cooked with milk in a double boiler-- from someone on this board a few years ago. Yum. I wonder where I put it.
We had soft-boiled eggs several times a week for breakfast when I was young. My mother could do a perfect "four-minute" egg, firm white and runny yolk. Dad was the only one who used an egg cup. Mom would cut ours in half (a sharp rap with a knife all the way through the egg...quite a talent to do it without getting bits of shell in the egg!) and then scoop the egg from the shell into a bowl with the knife. We added a little butter, salt and pepper, mashed it all up and put it on toast. Loved them!
I've never heard of adding butter to softboiled eggs until this thread - must try!
Funny how people's experiences are so different.
I was always taught that eggs are super good for you, as long as they aren't fried. I remember going over to my Nana and Papa's and he would make me poached eggs on toast and I loved it. My dad had 2 every morning on an english muffin when I was a kid. We even had an egg poacher pan/ pot?
My mom would make soft boiled eggs and cut my toast in strips and I would dip it and use the ends and scrap out the whites with them.
Funny how I have never had anyway look twice at how I eat eggs. I order sunnyside at restaurants all the time even to this day. I have only sent my eggs back once because the whites were still oozy...
I have making soft boiled eggs into an art form...making the whites firm but the yolks runny.
Yes, after reading this thread, my sister will definitely be taking an egg-cup with her. Maybe even a set of them to give the family with whom she will be staying!
Oh wow, I used to have these plastic ones as a child. Long time no see.
My mom served us soft-boiled eggs every Sunday morning because it was quick. She had to get four kids to church by 7:20 am...and we never skipped church. Sometimes they were served in egg cups, but usually just a bowl. There was a period of about two years where I was allergic to eggs and I was served milk-toast. I love soft-boiled eggs. I love milk-toast. Especially together. I'm getting hungry.
Try it with poached eggs, too. Butter makes anything taste better.
I thought someone said as much earlier in the thread, but maybe I was wrong
Today in honor of this thread I had 2 hardboiled eggs in an egg cup, a piece of whole wheat toast and tea with milk for breakfast. It's almost 1 pm and I am still not hungry. Eggs are so filling!
Did you use two egg cups or one?
do you think she broke any?
I grew up in Russia and love soft-boiled eggs. My family was neither rich enough nor sophisticated enough for egg-cups, so my grandma used shot glasses to eat soft-boiled eggs.
This thread is so interesting - when I first saw the title, I thought are you kidding me? What's next, asking if Americans drive cars?
But then again, I'm Canadian, the child of European immigrants, and when I think about my own collection of egg cups, one is an old one from Germany, two are a set I bought in Copenhagen, and four are Villeroy and Boch (a European company). I tried to get some for my Wedgewood china (English), but they are discontinued sadly.
I will say that my egg cooker, which happily offers options of soft, medium and hard boiled eggs, is American made!
Jenny, do the poached eggs in the cooker come out with the yolk on top (visible) or inside the white? I much prefer inside...
Both the egg cookers I've had offer poaching containers that IMO produce something nothing like a proper poached egg. You basically get a soft boiled egg that uses the container instead of the shell to run to keep it together.
If you love poached eggs, and can't master the proper method, I think there are units that you can put into a pot of water that more closely matches the texture you want than an egg cooker, which cooks with steam, not water.
As I said above, when I have leftover hollandaise (usually from asparagus the night before, yum), I make a softboiled egg, carefully peel it, and then put it on toast or in a bowl, and pour the sauce over it. It's not quite the same as a real poached egg, but at that point I'm really just looking for an excuse to eat the sauce anyway.
That sounds mighty good.
Mom never gave a fck about salmonella and served soft boiled eggs every weekend and always smeared raw egg or sometimes quail egg on steak tartare. Hence my choice/modification of menu tends to scare quite a few people.
Another classic use of raw egg is in Caesar salad. Originally, it was made with raw egg, and in fancier restaurants a few decades ago, they'd even make it tableside for you. Today, I'm guessing that few Americans (or Canadians) make the dressing from scratch any more, and modern recipe books usually suggest coddling the egg first. Mind you, I can't imagine that a brief boiling is going to get the egg temperature to the levels someone posted earlier.
I do make Caesar salad dressing from scratch now and then, with the raw egg - it's the disgusting anchovies that I leave out! I also make homemade mayonnaise, but from what I understand, the process involved and other ingredients actually makes the eggs safer to consume. At least I hope so.
Can you share the Caesar salad dressing recipe, please? My oldest DD hates anchovies, so it's hard to find a store brand she likes other than the silly pre-packed salad kits' packet.
Actually, after a lot of practice and misshaps - I'm pretty good at poaching eggs. The secret is to add white vinegar to the water. It keeps the protein of the egg from running all over. But it is a lot of work basting, I was just wondering if there was an easier way, per usual with cooking...NO. (PS my mom (Hungarian descent, Canadian born) makes the best poached eggs ever!)
I find prepared Caesar dressings nothing like the real thing - more like ranch with extra vinegar and garlic, yuck.
For classic recipes, I often rely on Better Homes and Gardens, knowing that all their recipes are well tested. This is from the 1989 edition of their red and white book:
1 clove garlic, halved
2 tbsp olive or salad oil (guess that would be vegetable oil today)
2 tbsp lemon or lime juice
Few dashes of Worcestershire
Dash hot pepper sauce
5 cups torn romaine
1/2 cup croutons (there's a separate recipe for homemade)
1 2 oz can of anchovy fillets, drained, rinsed and dried (I leave this out and add a bit of salt instead)
Short version of the instructions suggests coddling the egg: bring to room temperature, then place in boiling water and remove from heat and let stand for one minute, then remove from water and let cool slightly before whisking into the dressing. Note also that the garlic is meant to be rubbed on the salad bowl - helps if you have a wooden one.
Personally, I also like fresh bacon bits in Caesar salad, and I use Kraft parmesan to toss with the dressing, and lots of freshly grated parmesan for topping, with a liberal amount of cracked or freshley ground pepper. With or without the croutons, depending on how I'm feeling about carbs.
I'm game to try it - I have the 1981 issue of that cookbook, so I just bookmarked it physically! Thanks!
Putting butter on warm hardboiled eggs is pretty good too.
Had softboiled eggs (butter and S&P) for lunch. Might try the hardboiled version - what could it hurt? (Good thing my last cholesterol blood test came back rated "Excellent!")
Just wanted to say, who would ever have thought a thread about egg cups would reach six pages. One of the reasons I love FSU. You just never know.
PM me your address and I'll send it to you. I never really eat soft-boiled eggs. Not because I don't like them or anything. It just never occurs to me to make them.
We didn't have an egg cup in our place until I won that one either.
I make poached eggs all the time without the vinegar, and just assume some loss of white. They still taste yummy. But I got a friend these poach pods last year at Christmas and she says they work great:
The bonus is that they take up almost no room and clean very easily.
(FSU ought to get an Amazon referral credit account set up given the number of postings that link to something there -- it might actually add up to some bucks between the book threads, the DVD threads, and miscellaneous ones like this one.)
One, although I have two.
I mentioned this thread to my boyfriend yesterday and he had totally never heard of an egg cup! I showed him some pictures people posted and he was fascinated
Also, I'm surprised nobody has mentioned balut
It should be an assembly line sort of preparation, so one is totally correct from my childhood. Plus the toast would get cold waiting to eat the first egg. PS. Congrats on the pie recipe, it sounds divine!
What an unusual (and interesting) thread!
Canadian here; my mother always used egg cups to serve soft-boiled eggs. She had "everyday" egg cups and lovely bone china cups as well. She always made toast fingers for dipping in the yolk - what memories this brings back!
I rarely make them myself just because the timing is finicky - I find it tricky to get the white solid and yolk runny, so I do poached eggs instead. But maybe I'll try again now!
Ok, now this I've never heard of.
I never heard of making poached eggs in boiling water and learned it on Hell's Kitchen. I was WTF was that? We have an egg poacher. It is basically like a double boiler that you pour the egg in the top section and the steam from the boiling water cooks the egg.
Someone mentioned upthread about the "whack" with the knife...my dad could do that without getting the shell bits in the egg you were about to eat. And he liked the runny whites...looking forward to a lazy Saturday morning with maybe fried potatos w/ketchup. Yum, good night!
Okay so I just read that what I thought of as poached eggs is actually steamed eggs... so I guess that means I like steamed eggs and not poached!
I have a sort of side question about toast soldiers. Is that just regular toast cut into strips or it something my mom used to make me every now and then on snowy days when I was little?
She would butter pieces of bread and bake them for a while in the oven, then flip them over, butter them again and bake again until the toast was crispy and buttery and a bit crunchy all the way through without being hard like a crouton. She'd slice each piece into fingers and I'd munch away.
I've mentioned them to a few people over the years and no one has any idea what I'm talking about. Are those toast soldiers?
I've always understood soldiers to be regular toast cut into strips.
Are you really Paula Deen in disguise? I saw her show today and swear I gained weight by osmosis!
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