I'm guessing that isn't how she would describe them?
Breakfast Foods and Coffee Thread
- Thread starter UncleRogi
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I'm guessing that isn't how she would describe them?
Well, let's see...
I want to make an omelette, but they always end up being scrambled. First, fry a whole diced tomato and 2 chopped green onions for a few minutes to soften them up and get that lovely smell going. Two eggs, in a bowl, beaten with a little milk, a teaspoon of butter (probably not needed), and a handful of grated/shredded cheese, and salt and (white) pepper. Add the onions and.tomato, beat, then in the frypan. Turn over and over until thoroughly cooked.
My other preferred way. Two hard boiled eggs (my preference, could be done with soft-boiled, I guess), shelled, in a large cup with maybe a tablespoon of butter (though I prefer marg, oddly) and half a diced tomato. Mix thoroughly. The flavours really do compliment one another.
2-3 slices of buttered toast with both of these. And a strong coffee. You can then face whatever crap the day throws at you.
I want to make an omelette, but they always end up being scrambled. First, fry a whole diced tomato and 2 chopped green onions for a few minutes to soften them up and get that lovely smell going. Two eggs, in a bowl, beaten with a little milk, a teaspoon of butter (probably not needed), and a handful of grated/shredded cheese, and salt and (white) pepper. Add the onions and.tomato, beat, then in the frypan. Turn over and over until thoroughly cooked.
My other preferred way. Two hard boiled eggs (my preference, could be done with soft-boiled, I guess), shelled, in a large cup with maybe a tablespoon of butter (though I prefer marg, oddly) and half a diced tomato. Mix thoroughly. The flavours really do compliment one another.
2-3 slices of buttered toast with both of these. And a strong coffee. You can then face whatever crap the day throws at you.
The answer is in the question. The constant agitation and flipping is what's scrambling your eggs.
Simple omelet recipe:
- Crack three eggs into a mixing bowl, add two tablespoons of milk. Whisk like a madman.
- While you're whisking, heat about a tablespoon or two of oil (I prefer peanut or canola here) in a medium skillet on medium heat.
- When the oil is heated and is coating the pan and shimmering, add one tablespoon of butter to the pan, moving it around in the heat.
- When butter is melted, pour in your egg mixture.
- With the inverted edge of a spatula, work your way around the pan, gently pulling in the egg towards the center (but not more than an inch or so), allowing uncooked egg to fill in. Continue doing this for three to four minutes until the omelet is set. (Just set, not fully cooked).
- At this point, add your tomatoes, salt, pepper, cheese (I actually prefer sliced in an omelet, I just rip the slices up). Depending on how cooked you want your onions, you can add them now, too.
- Allow to continue cooking for a few minutes, occasionally checking the bottom with a spatula for doneness.
- When the bottom has reached your desired texture (I prefer just a bit of crispness to it) and there's no visible egg liquid on the surface, remove the skillet from heat, and pour your omelet onto a plate, using the skillet to flip one half onto the other.
Presto: Omelet, instead of scrambled eggs with add-ins.
It's good, cut the cream cheese into chunks.
Have it like that, or with your favorite hot sauce on it or cut some spring onions/chives whatever into it too while cooking.
Century eggs anyone?
I don't know if people pop them into their mouth straight but I've eaten these kind of shaved onto rice. They are super concentrated egg taste. It's like eggs on steroids.
I do like quail eggs which are not uncommon here and used on soups or sold peeled and cooked tea egg style. They are very tasty and that reminds me tea eggs are awesome.
Also had the raw egg on varying tartares and sometimes it's awesome and sometimes its meh. Seems to be usually quail or very small. Had raw egg on natto in Japan, now that was interesting. Liked the natto better before I mixed in the egg.
In singapore they eat the egg very lightly soft boiled, basically heated, mixed with salt and pepper and soy sauce. It's really delicious when you dip the thick thick toast in it. You can get that in a few places here and it's yum.
I like my eggs scrambled with ham and cheese, fried either by themselves or in a sandwich (cream cheese mixed in is yummy too), and Eggs Benedict.
C
Captain pl1ngpl0ng
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I love eggs... but probably never going to get a chance trying that. Sounds interesting tho, the shaved onto rice one I think I could try.
Maybe we're having a vocabulary issue here, but an outhouse is a biffy, aka an outdoor toilet with no running water or way to flush after using.Typically they put themselves in, the doors are kept open and they come and go as they see fit, I turn the heating on in the winter for them.
I'm guessing the term you're using would be called a "chicken coop" here?
Over-hard for me, or soft boiled with soldiers. Yom. We sometimes get a batch of deep orange yolkers from the worm fed free range freebies. They’re nice, and a local outlet specialises in double yolkers, bonus. Season with Maggie.
Not breakfast, but with a pint of bitter by an open fire on a foggy November night, can’t beat an ancient pickled egg.
Not breakfast, but with a pint of bitter by an open fire on a foggy November night, can’t beat an ancient pickled egg.
I have an aversion to uncooked egg white. You know the way it sits over a fried egg yolk? So that you put your knife into the yellow and as you draw the knife up the white stretches like - snot. I could dry retch just picturing that.
I love a perfectly boiled egg. White cooked but not rubbery. Just the edge of the yolk hardening. Thin little soldiers plunging in...
I love a perfectly boiled egg. White cooked but not rubbery. Just the edge of the yolk hardening. Thin little soldiers plunging in...
Actually one is a disused coal bunker with a water supply I plumbed in and the other is a garage next to the car port with a bizarre and unexplained hayloft arrangement. Haven't bothered with a coop on the basis they kind of just decide for themselves where home is and I work around them.
We do actually have an outdoor toilet, albeit it never gets used and we just call it.....er, I'm not sure we ever actually mention it to be honest.
i expect you can get it in any big city or place with high chinese population. You would have to search though and google century eggs/city and find them.
Now those I've only had in the US, in the south. I absolutely loved them and would love to eat them again.
A few things:
* Unless the eggs are super fresh - like straight off the farm fresh - you should never add any kind of liquid to the egg mixture. Eggs accumulate water quickly as they sit in the fridge. The more watery the mixture, the longer it takes them to firm and set in the pan. I'd also say it's best to use a fork when starting out. Newbies have a tendency to over-beat the eggs, which will just add unwanted air into the mixture. A whisk will only make it worse. In fact, the "old school" rule of thumb is a fork is the only thing you need to cook an omelet, and the whisks and spatulas and ladles and whatever else should stay on the hooks/in the drawer.
Also, you should take the eggs out and set them on the counter 15-20 minutes beforehand.
*It's generally bad mojo to mix oils/fats. The only time one should ever do it is to avoid smoke points. But the pan should never get hot enough for that to be an issue. So pick whatever you want for flavor. But really, omelets should only ever be made with butter. And to that end, mix the egg mixture, set it aside, and then add the butter and sit there and watch it melt. As soon as it's all melted and the bubbles just start to appear, add the eggs. If you did it right then the egg mixture should not sizzle when it hits the pan. If it does, then the pan is too hot.
The push/pool method is only used if you want a country (or American Diner) omelet. Which is leathery and dry and gross. For a true French style omelet, you need a little elbow grease. Hold the pan with your nondom hand and shake it vigorously while making figure-eights with your cooking utensil. (Again, a fork is easier.) You're basically scrambling the eggs, but the shaking of the pan will keep them level and prevent curdling. It doesn't take long, and you'll know when to stop. This makes for a much silkier - almost custard-like - texture in the center.
Add your filling. However, anyone starting out should stick with just cheese at most. Maybe even just stick with S&P and sprinkling of herbs.
Because you need to fold while it's still in the pan. The reason is that you want it to sit for a minute fully enclosed in the pan (off the heat). This will cook the filling while not solidifying center egg and keeping it creamy. And honestly, folding omelets isn't hard. It just takes a little practice and confidence. Sure, the first several will be a mess, but the nice thing is you can then flip it over onto the plate and the seam and any imperfections will be on the bottom.
The best way to do this is add a bit more butter down the front lip and let it melt under the omelet. Then tap the front of the pan against something (like on the counter or noncooking area of the stove) to loosen it from the pan and scoot it forward a bit. Then take your plate and place it over the pan. Grab the panhandle underhanded (with your palm facing up) and the plate with the other hand, and just flip the whole thing over. It's awkward at first but only takes a few breakfasts to get it.
And as an aside about pans, for anyone who wants to start having omelets for breakfast regularly, invest in a good one. And, while the common wisdom is a good non-stick, IMO it's best to splurge on a good carbon-steel fryer and learn how to keep it well seasoned. A good one will run $80, but it will last a lifetime. Plus, you can use metal utensils - like a fork - and not have to worry about scratching the non-stick surface.
@CorporalClegg that is how I learned to make omelets. The only major difference is that I was taught to roll them rather than folding them. They will still be creamy in the center and should only have a pinch of filling.
Factoid for today: Apparently, the culinary term for describing this sort of omelette is baveuse (masculine form is baveux) - meaning moist, juicy, slightly runny or slightly undercooked - from the French "baver" which means to drool or slobber.
@CorporalClegg thanks for that, I'll try some of that out.
You do you, no skin off my nose, but this literally just came off my stove a few minutes ago and I can assure you there's nothing leathery or dry about it:
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