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  • #16
    Re: youve gotta be yolking ...

    Originally posted by GrindOnDemand link=1193209956/0#0 date=1193209956
    My supplier of this particular egg assures me it was organic, local, & from an SO chook
    Hope they were FR as well.

    Microwave yuk

    TG ours are scrammbled very similar exept


    3-4 eggs
    salt
    freshly cracked pepper
    dash of cream
    fresh parsley chives and tyhme
    block of silken tofu, makes it more substantial

    all beaten together then poured into a medium heat frypan, thats allready fried up some mushies, then left for a little bit until the bottom cooks and sort of sticks then gently rough it up then wait till it sticks again then rough up again repeat a few times till its nice and fluffy.

    Andrew

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    • #17
      Re: youve gotta be yolking ...

      Whats this breakfast thing you guys keep speaking of?

      If youre doing eggs in a frypan, you want the pan stinking hot. That way your eggs will be done in under 30 seconds. Make sure you pull them slightly underdone. Omelettes are the same, except you fold it over. If your fillings for an omelette are cut finely enough, you dont need to fry them off.

      For poaching, I prefer using a largish frypan rather than a pot. Less water to have to heat up, and less fuss fishing for the eggs.

      For boiled eggs, I skip the boiling part altogether. When I make a batch of rice in the rice cooker, simply put a few eggs in the steamer above it. when the rice is done, so are the eggs, and the yolk never turns green from overcooking.

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      • #18
        Re: youve gotta be yolking ...

        If you decide to go down the nuke path at your new cafe....

        We used to have a "special" at ours-

        Finely sliced Chorizo
        Spansh onion diced
        chopped fresh tomato
        Cummin and chilli, s+p
        Egg
        cream

        Fry off Chorizo,onion and seasonings then throw them in a ceramic ramakin, pour over cream and crack egg.

        Nuke until done, whack on a plate piled with toast.

        Serve after espresso and before flat white

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        • #19
          Re: youve gotta be yolking ...

          I do quite enjoy "en cocotte" style eggs. I usually do them in a bain marie in the oven in a more traditional style. Leek and mushrooms are usually my option of choice, along with a dollop of creme fraiche or sour cream.

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          • #20
            Re: youve gotta be yolking ...

            Originally posted by nunu link=1193209956/15#18 date=1193273075
            dollop of creme fraiche or .
            Your not english are you or have worked as an english celeb chef? ;D

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            • #21
              Re: youve gotta be yolking ...

              Bleh, creme fraiche is similar to sour cream, but with a more subtle flavour and less thick. It is also more versatile than sour cream, because you can heat it without it curdling as well as whip it..

              If you want to make some yourself, just take thickened cream and add a small amount of buttermilk and stir. Let sit an hour or so at room temp covered to allow the cultures to do their thing. Place in an airtight container in the fridge for future use.

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              • #22
                Re: youve gotta be yolking ...

                mmm, creme fraiche liberally dolloped on home-made pancakes, served with plenty of fresh blueberries, & a drizzle of (real) maple syrup.

                Nunu, how do you reckon creme fraiche would go on a raw egg in the microwave for 26secs? :

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                • #23
                  Re: youve gotta be yolking ...

                  It wont split, but Im not sure if it would spatter. You could just as easily add it after if youre concerned.

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                  • #24
                    Re: youve gotta be yolking ...

                    I was more concernced about when to add the bunny in the equation ...

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