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Originally Posted by uk1
(Post 21959732)
I am very fussy. For one person. No content, just egg.
1. Very good eggs. 2. 1 egg plus two yokes. Or if really hungry, two eggs and three yokes. A touch of sea salt. Loosely mixed but not beaten. 3. Melt slightly too much unsalted butter to pre-noisette stage in a very small omelette pan. Add a little of the butter to the egg mix. 4. pour the egg into the hot butter in the omelette pan. 5. This is the key thing! Let the egg cook, but then draw the edges into the middle of the pan with a spoon and then swirl the pan and let the uncooked egg drift from the middle into the spaces around the edge that was vacated. Spoon the edges from the edges to the middle and re swirl to fill the vacated edges with egg etc. it shouldn't have air in it. Not souffléd. Not all one colour. You should see yellow and white. It should have wave wrinkles where you have drawn the edge egg into the middle. It must still be very very slightly loose and not rock solid. It should he deposited onto a warm plate. Oh dear ... I sound like a complete idiot. |
Originally Posted by USA_flyer
(Post 21961567)
This is how I do my omelettes except I add organic cheese and pancetta.
If the eggs are wonderful, I hate to see anything in them. One of my favourite breakfasts is plain omelette, slightly crisped streaky bacon and a couple of rostis ... :D |
My wife and I both love eggs so based on this thread got a cooker to try. I was especially interested because the reviews on Amazon said the steamed hard cooked eggs made by the cooker are a lot easier to peel than boiled ones. Also, my wife likes soft cooked eggs and I like poached which this version also does. We have a good snowy weekend to give it a try.
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I had eggs again tonight feeling really cheated last night. Just gently dropped two eggs into off the boil water for 6 mins plus a little and two perfect eggs.
Now I've tried it I don't see the point of them at all. Decent timer and constancy is the thing ie once you know exactly what timing you like for your choice of egg - just do the same every time. I'm pleased I tried one though. :) |
Originally Posted by uk1
(Post 21959732)
I am very fussy. For one person. No content, just egg.
1. Very good eggs. 2. 1 egg plus two yokes. Or if really hungry, two eggs and three yokes. A touch of sea salt. Loosely mixed but not beaten. 3. Melt slightly too much unsalted butter to pre-noisette stage in a very small omelette pan. Add a little of the butter to the egg mix. 4. pour the egg into the hot butter in the omelette pan. 5. This is the key thing! Let the egg cook, but then draw the edges into the middle of the pan with a spoon and then swirl the pan and let the uncooked egg drift from the middle into the spaces around the edge that was vacated. Spoon the edges from the edges to the middle and re swirl to fill the vacated edges with egg etc. it shouldn't have air in it. Not souffléd. Not all one colour. You should see yellow and white. It should have wave wrinkles where you have drawn the edge egg into the middle. It must still be very very slightly loose and not rock solid. It should he deposited onto a warm plate. Oh dear ... I sound like a complete idiot. I get a bit nervous when asked to make an omlette because quite a few people refer to any sort of disk-shaped scrambled egg dish as an omlette and therefore I am always doing it "wrong". So I like to clarify by asking silky (curds) or fluffy (souffle)? ;) Regarding the egg boiler/steamer experiement, do you have a favourite egg topper? |
Quite right, it is impossible to satisfy someoe who asks for an omelette, but in fact wants a souffle or scrambled egg.
I sent the topper pictured above back. It didn't work. When I was a kid, a boiled egg in an egg cup was called a "basher egg" because the procedure was to bash the top of the egg with the teaspoon and peel as much of the shell off as you could. I have yet to find anything better. :) |
Originally Posted by uk1
(Post 21974437)
Quite right, it is impossible to satisfy someoe who asks for an omelette, but in fact wants a souffle or scrambled egg.
I sent the topper pictured above back. It didn't work. When I was a kid, a boiled egg in an egg cup was called a "basher egg" because the procedure was to bash the top of the egg with the teaspoon and peel as much of the shell off as you could. I have yet to find anything better. :) It's decisive and no-nonsense rather than all that fannying about picking bits of shell off the egg. It also offers a cleaner opening for the soldiers. Each to their own, naturally. |
Don't those slicing scissor toppers split a small egg in half?
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Originally Posted by uk1
(Post 21974595)
Don't those slicing scissor toppers split a small egg in half?
Sharp as my wife's hangover tongue with enough weight behind it to ensure a clean execution. |
I tried our egg cooker to make hard cooked eggs (for a salad). It is much faster and easier than boiling the eggs. As a huge bonus, even though the eggs were relatively fresh, which generally makes them harder to peel, these were super easy to peel. I am sold at least for hard cooked. I ordered egg cups, egg spoons and a cutter right afterwards to try soft cooked. My wife loves soft cooked eggs so we are looking forward to giving that a try.
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Good luck!
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Originally Posted by Showbizguru
(Post 21974508)
I'm from the sliced rather than bashed school of thought.
It's decisive and no-nonsense rather than all that fannying about picking bits of shell off the egg. It also offers a cleaner opening for the soldiers. Each to their own, naturally. I just give the egg a quick bash with a sharp knife which seems to do the trick. Funnily enough I made two boiled eggs last night....one was rotten and exploded in the pot. :mad: |
After about 2 months, I am hooked on that thing. Due to schedule issues I usually only have breakfast at home on weekends but the egg cooker has made that a real treat I look forward to. I even ordered an expresso maker so that I could have soft or medium cooked eggs and cappuccino for breakfast without going out of the house. Given the weather we have been having that has been great I have even had a few snow days where work was closed and I stayed home and used the egg cooker.
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Call me old fashioned, but still prefer to boil eggs in a pot by far. Maybe it's the cheap plastic look of most cookers...
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Originally Posted by mosburger
(Post 22325133)
Call me old fashioned, but still prefer to boil eggs in a pot by far. Maybe it's the cheap plastic look of most cookers...
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