Originally Posted by EkekoBWI (Post 33449091)

I improvise a double boiler with a metal mixing bowl seated snugly over a saucepan. In the saucepan, I place boiling water from an electric kettle to save time, then I take down the gas so its at a simmer before placing the mixing bowl on top. Wait till the mixing bowl is warm--I always use an oven mitt--and then lightly coat the bottom 1/3 of the mixing bowl with butter. Separately, gently mix the eggs (2-3) with a pinch salt and incorporate ~teaspoon of creme fraiche. Add the egg mixture to the warmed mixing bowl. Stir occasionally with a wooden spoon. When eggs show the *first sign* of setting (4-5 minutes) begin to stir the eggs continuously for 2 minutes to 'fight' the setting. Plate and add pepper or parsley or, for added protein, fingernail-sized bits of lox. Serve hot.

To clean, immediately after plating the eggs remove the mixing bowl and fill it to the brim with hot tap water. If you let the mixing bowl remain over the saucepan while you eat, it'll be a pain to clean.

Originally Posted by teddybear99 (Post 33449615)

I'm curious to know why using a double boiler method is better than using a fry pan with lots of butter?

Originally Posted by EkekoBWI (Post 33449091)

I improvise a double boiler with a metal mixing bowl seated snugly over a saucepan. In the saucepan, I place boiling water from an electric kettle to save time, then I take down the gas so its at a simmer before placing the mixing bowl on top. Wait till the mixing bowl is warm--I always use an oven mitt--and then lightly coat the bottom 1/3 of the mixing bowl with butter. Separately, gently mix the eggs (2-3) with a pinch salt and incorporate ~teaspoon of creme fraiche. Add the egg mixture to the warmed mixing bowl. Stir occasionally with a wooden spoon. When eggs show the *first sign* of setting (4-5 minutes) begin to stir the eggs continuously for 2 minutes to 'fight' the setting. Plate and add pepper or parsley or, for added protein, fingernail-sized bits of lox. Serve hot.

To clean, immediately after plating the eggs remove the mixing bowl and fill it to the brim with hot tap water. If you let the mixing bowl remain over the saucepan while you eat, it'll be a pain to clean.

Originally Posted by YVR Cockroach (Post 33449637)

Probably so it doesn't overcook by going over 100C. Something textural and maybe not so greasy either.

On that note, a friend said he made French-style scrambled eggs (yolk and white cooked separately or at least one if cooked longer than the other. Haven't looked up how to make this yet.

Originally Posted by corky (Post 33449673)

Double boiler gives you even and gentle heat.
Was the French style cooked separately or were the whites beaten and folded in?

Originally Posted by YVR Cockroach (Post 33449708)

Not sure. The friend made it for his wife who unfortunately passed days later (BRCA-1).

Anyway, here is the rationale

I think he friend used this recipe for separated eggs.

Originally Posted by corky (Post 33449673)

Was the French style cooked separately or were the whites beaten and folded in?

Originally Posted by Eastbay1K (Post 33452055)

https://cimg4.ibsrv.net/gimg/www.fly...bdfdbbfd63.jpg
Sashimi, rice and salad ... Along with some California bubbles. That's what is for a lazy Friday dinner!

Originally Posted by teddybear99 (Post 33452798)

How do you eat the sashimi, just with wasabi, or do you use any soy sauce? I recognize the egg, tuna, and salmon, what is the pinkish white fish you have there?

I am taking a break from sushi/sashimi, and prefer to get it at my local restaurant when I have it as they are a better qualifier of raw fish than I would be.

Originally Posted by USA_flyer (Post 33452653)

Not dinner - lunch - having a full English at a proper dive greasy spoon cafe. I wonder if there will be black pudding.

Originally Posted by Eastbay1K (Post 33452826)

I also use a bit of soy sauce but not big on drowning my fish in a big sludge of soy and wasabi. The other fish is Hamachi.

Fortunately there is an excellent fish market near home with sashimi grade fish as good or better than all but the most exclusive restaurants.

Originally Posted by gaobest (Post 33453008)

Keep us posted. I loved full English in London diners and last had one for brekky with Silk Cuts in November 2003.


did you make the sashimi tamago? So gorgeous.

Originally Posted by Eastbay1K (Post 33453045)

Yes, I took it out of the package I bought at Tokyo Fish Market, and sliced it with the sashimi knife. Voila. Home cooking! I made the furikake the same way. I opened the lid and sprinkled it all by myself. As for the wasabi, that I really prepared by taking the powder and mixing it with water, at home, all by myself. (The prepared stuff in the tube has too much extra junk in it). One day when I'm feeling rich, I'll buy some fresh wasabi root.