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  • GrindOnDemand
    replied
    Re: youve gotta be yolking ...

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

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  • nunu
    replied
    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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  • GrindOnDemand
    replied
    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? :

    Leave a comment:


  • nunu
    replied
    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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  • Sarg
    replied
    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

    Leave a comment:


  • nunu
    replied
    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.

    Leave a comment:


  • Presso
    replied
    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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  • nunu
    replied
    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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  • Sarg
    replied
    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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  • Gar
    replied
    Re: youve gotta be yolking ...

    Id better not see any yellow crusty bits floating in my long black the next time I pop in to pick up some beans and grab a coffee from you at Yandina !! >

    I actually bought a microwave egg poacher when I lived in the UK. Basically, it was an egg cup with a rounded lid on the top with holes in it. Could never get a soft poached egg from it, but it was a quick and non messy way of nuking the egg for a sandwhich.

    Leave a comment:


  • Lizzie
    replied
    Re: youve gotta be yolking ...

    ohhhh, yuuuuck!!!
    bleh bleh bleh!!
    :P :-? :-[ :-[ :P

    L

    Leave a comment:


  • pie_in_ear
    replied
    Re: youve gotta be yolking ...

    You guys are all wasting your time. Just do what some cafes (none I supply or drink at) do. 2 eggs in a stainless jug with a dash of milk (milk can be whats left in the jug from the 2 muggacinos of the previous order), half emmerse the steam wand in the jug, 30 secs for scrambled, dont wipe steam arm, froth milk ........mmm

    Leave a comment:


  • GrindOnDemand
    replied
    Re: youve gotta be yolking ...

    Originally posted by Javaphile link=1193209956/0#9 date=1193224838
    Or use the old camping trick of beating your egg(s) and then tossing them in a ziplock bag along with any chopped up veggies, meats, cheeses, and seasonings you want. Seal it up and toss it in a pot of boiling water. When its cooked to your preferred doneness level open the bag and pop it onto your plate, toast, bagel or whatever and enjoy!


    Java "Now Im hungry!" phile
    Thanks mate, youve comprehensively quashed my appetite with your reminder of my Scout days - a bag of broiled goodies ... mmm, hold me back!

    Leave a comment:


  • Dennis
    replied
    Re: youve gotta be yolking ...

    hehe. I generally have the same brekkie every morning lizzi

    Slice of dark rye toast, topped with half avocado, spinach, smoked salmon when i have it and poached egg, water and coffee!

    Leave a comment:


  • Javaphile
    replied
    Re: youve gotta be yolking ...

    Or use the old camping trick of beating your egg(s) and then tossing them in a ziplock bag along with any chopped up veggies, meats, cheeses, and seasonings you want. Seal it up and toss it in a pot of boiling water. When its cooked to your preferred doneness level open the bag and pop it onto your plate, toast, bagel or whatever and enjoy!


    Java "Now Im hungry!" phile

    Leave a comment:

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