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Thread: youve gotta be yolking ...

  1. #1
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    youve gotta be yolking ...

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I read recently (not on this highly esteemed, dignified forum) that eggs could be poached in the microwave by cracking one into a small bowl, covering with gladwrap, & nukeing for 25-30 seconds on high.

    You know what CSers & eggers out there, it works - but it seems to work on the same principles as roasting coffee! :-?

    About 7 seconds into cooking - a distinct CRACK. Nothing until about 25 seconds, but then CRACK. I pulled the egg after SC at 27 seconds. This gave me a nicely set, gooey yolk - perfect for my highly trained egg palate.

    Now the obligatory (egg) cupping notes:

    My supplier of this particular egg assures me it was organic, local, & from an SO chook (he couldnt guarantee that the same chook lay the other 11 in the carton though :().

    No overwhelming aroma to report of. At first chomp, it had an eggsquisite full mouthfeel with buttery & toasty sensations that seduced my tastebuds, with a distinct pepper-like tingle that lingered after. Probably because it was sitting on a piece of liberally buttered toast with a healthy sprinkle of cracked pepper on top - no blackberries, blueberries, or citric acidity to report of.

    Great as an SO, but I think it would blend well with something that emits a bacon-like aroma ... like, maybe bacon. Now theres an idea.

    Next project? Scrambled SO organic eggs in a BM with HG ... :P




  2. #2
    Senior Member greenman's Avatar
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    Re: youve gotta be yolking ...

    I make mimi omelettes in the microwave. A couple of eggs, cracked pepper, milk, tasty cheese, whip it up with a fork, cover with gladwrap and nuke for 1m approx. Tip it out onto toast for a quick tasty snack/meal.

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    Re: youve gotta be yolking ...

    Grind
    I can honestly say Ive never seen read or heard eggs described quite like that :)
    Well done!
    Got any more blends in the wind?

    Sullos

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    Senior Member Dennis's Avatar
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    Re: youve gotta be yolking ...

    Hmm, first thought is that the yolk should be pricked with a fork, otherwise you are very likely to get more than 1st and 2nd crack - probably something like an explosion. ;D

    2nd thought is that eggs should not be cooked on high in a microwave - you will end up with tough eggs due to their high-level of protein...use a lower setting and be patient grasshopper.

    3rd thought is that we get used to the way things taste in the microwave, just like we got used to coffee from the local cafe...until we did it ourselves! Same with egss, vegies, etc. Ill be the first to admit I use the microwave for convenience, but you just cant beat the taste of a poached egg done in the traditional way IMO. Same goes for other vegies, and if you need further evidence, check out any half-decent kitchen in a restaurant ;)

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    Re: youve gotta be yolking ...

    Quote Originally Posted by Sullo link=1193209956/0#2 date=1193211330
    Grind
    I can honestly say Ive never seen read or heard eggs described quite like that :)
    Well done!
    Got any more blends in the wind?

    Sullos
    Working on some baked beans from scratch Sullo to add somwhere in the equation - now that could be a blend definitely in the wind ;D Pics wont be posted.

    Dennis ... maaaaaate, I agree its not the ideal way to cook an egg - but 1st thing in the morning with feral twin toddler lads running rife, quickness & convenience is imperative!

    Yeah, I found it a little tough after SC, & your advice is heeded to lower the temp.

    If time is on my side, I prefer to poach by dropping cracked room-temp (definitely organic big 80gm whopper) eggs carefully into a saucepan of boiling water with a few tablespoons of white wine vinegar pre-added, timed for 2mins. Pull them out immediately, drained on towelette paper, bit of smoked salmon on top, drizzled with home-made Hollandaisse (mmm, spelling? :-/), sprinkle of continental parsley from the herb patch. With a piccolo nearby, my brekkys made ...

    No eggsotic blend there folks!
    Tony

  6. #6
    Sleep is overrated Thundergod's Avatar
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    Re: youve gotta be yolking ...

    I like my eggs fried or scrambled.

    For speed scrambled is the go.

    2 eggs
    salt
    freshly cracked pepper
    dash of cream
    fresh parsley

    I place a small amount of olive oil and butter in my dedicated egg frypan and cook very quickly on HIGH heat (sorry Dennis).
    Before theyve set through give them a stir and turn off the heat.
    The remaining heat in the pan will cook the eggs through.

    I like these with some bacon and toast.
    If I have time Ill add mushrooms and some tomatoes.

    Orange juice and coffee to complete.

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    Senior Member Lizzie's Avatar
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    Re: youve gotta be yolking ...

    Jeepers, Grinder, what are you on? or do they put it in the water up there???

    ;D ;D ;D

    L

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    Senior Member Lizzie's Avatar
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    Re: youve gotta be yolking ...

    any of you guys want a job as breakfast cook???

    you make my yogh/fibre/mishash look even more repulsive :P

    L

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    Re: youve gotta be yolking ...

    TG, love cream & mushrooms with most culinary experiences - bar (9bar ;)) coffee!

    Quote Originally Posted by Lizzi link=1193209956/0#6 date=1193223036
    Jeepers, Grinder, what are you on? or do they put it in the water up there???

    ;D ;D ;D

    L
    We have no water up here toots!

    Maybe Bircher Muesli could be the next blend ...

    My BM does have have varied timing functions I could play around with though ...

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    Super Moderator Javaphile's Avatar
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    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

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    Senior Member Dennis's Avatar
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    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!

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    Re: youve gotta be yolking ...

    Quote 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!

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    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


  14. #14
    Senior Member Lizzie's Avatar
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    Re: youve gotta be yolking ...

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

    L

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    Gar
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    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.

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    Re: youve gotta be yolking ...

    Quote 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 [s]parsley [/s] 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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    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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    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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    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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    Re: youve gotta be yolking ...

    Quote 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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    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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    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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    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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    Re: youve gotta be yolking ...

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



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