Breakfast Foods and Coffee Thread
- Thread starter UncleRogi
- Start date
For breakfast I like over-easy. My wife has to look away as I mix the yolk around with everything.
The best and easiest way I've found to hard boil eggs is not boiling but steaming:
Put a steaming rack in a pan or pot and fill with water to just below the rack. Bring water to a boil and reduce heat to medium or medium-low, just enough to keep on the boil. Add eggs, cover and let steam for 12-14 minutes (experiment for exact timing, I stop at 13 minutes). Remove eggs with tongs. If you don't have any kind of rack, you can set the eggs directly in about a half-inch of boiling water, but be careful the pot doesn't boil dry.
You can put the eggs straight into ice water, but I let them cool on a rack for about 30 minutes first. This lets the egg shrink and pull away from the shell a little as it cools, makes them easier to peel. The peeled eggs won't be perfectly round if you let them cool slowly, though.
I have not had a dark green yolk since I started doing this about 5 years ago, but that may be a coincidence. But give it a try!
The best and easiest way I've found to hard boil eggs is not boiling but steaming:
Put a steaming rack in a pan or pot and fill with water to just below the rack. Bring water to a boil and reduce heat to medium or medium-low, just enough to keep on the boil. Add eggs, cover and let steam for 12-14 minutes (experiment for exact timing, I stop at 13 minutes). Remove eggs with tongs. If you don't have any kind of rack, you can set the eggs directly in about a half-inch of boiling water, but be careful the pot doesn't boil dry.
You can put the eggs straight into ice water, but I let them cool on a rack for about 30 minutes first. This lets the egg shrink and pull away from the shell a little as it cools, makes them easier to peel. The peeled eggs won't be perfectly round if you let them cool slowly, though.
I have not had a dark green yolk since I started doing this about 5 years ago, but that may be a coincidence. But give it a try!
I made these this morn, and boy they went over well! I made a dozen, and between 3 of us they areFollowing St. Patrick's Day, I actually looked up recipes for Scotch Eggs (which we were able to get on St. Patrick's Day at a couple of bars/pubs in other places that we've lived) and made them a couple of times. Boiled egg wrapped in pork sausage, coated with bread crumbs, and pan fried or deep fried. I don't really care for pork sausage, but I liked them in this dish!
https://www.bbcgoodfood.com/recipes/1414645/scotch-eggs
GONE. They were Deeeelicious! A bit time-consuming, but well worth it!
Thanx again, Mr. Robot.
I do something somewhat similar. I have an "egg boiler" by Nordicware, which is an amusing looking thing--a huge white plastic egg. The outer plastic shell is in 2 parts. The top half (cone) is lined with aluminum. The bottom half has a 4 egg vented tray that sits on top of a gap where you fill it with water. When assembled, the metal is shielded from the microwaves. The microwaves excite the water, which steams the eggs. It's faster than cooking eggs in boiling water. Basically, with cold water I zap the boiler for 7 minutes. After that, I let the eggs sit for a few minutes, then chill in cold water to stop the cooking. I do 4 eggs at a time, and refrigerate what I don't eat. They're good for about a week in the refrigerator.
With this timing, the egg yolks are just barely runny. Still having that slight orange-yellow coloration (totally cooked would be a bright sulfuric yellow). The yolk is so delicious at that point. Something about it. I either eat the egg straight with a tiny bit of salt shaken on it. Or I'll slice up the eggs and place on toast with other stuff (like sliced tomato, avocado, bacon bits, etc.).
(Incidentally, that bread is whole sprouted multi-grain from Trader Joe's).
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Yeah. I'm not much for filling either. I'm of the belief that a good omelet should stand on its own, and most things taste better on the side or as a garnish. Typically, I add a handful of greens to the side and then sprinkle/drizzle a few spoonfuls of pico de gallo over the top. (I try to always keep fresh pico in the fridge.) Sometimes I mix it up and add some sliced mandarins and almonds to the greens and then break-up the omelet and eat it like salad.
I am very pleased that I could share this with you, UncleRogi, and that you all enjoyed them!I made these this morn, and boy they went over well! I made a dozen, and between 3 of us they are
GONE. They were Deeeelicious! A bit time-consuming, but well worth it!
Thanx again, Mr. Robot.
"Bon Appétit!", as Julia Child would say!
Half whole milk, half light cream.
But what the hell is light cream?!
In Canada at least, it goes like this:
Skim Milk - 0.1% Milk Fat (MF)
1% Partly Skimmed Milk - 1% MF
2% Partly Skimmed Milk - 2% MF
Homogenized Milk - 3.25% MF
Light Cream - 5% MF
Half and Half Cream - 10% MF
Table Cream - 18% MF
Whipping Cream - 35% MF
I have seen recipes, presumably from the US, that call for "Heavy Cream", which Googling has led me to believe is anything in the 36 - 40% range, but I have never actually seen anything above 35% here. So I generally just substitute 35%, and it seems to usually work out fine.
Skim Milk - 0.1% Milk Fat (MF)
1% Partly Skimmed Milk - 1% MF
2% Partly Skimmed Milk - 2% MF
Homogenized Milk - 3.25% MF
Light Cream - 5% MF
Half and Half Cream - 10% MF
Table Cream - 18% MF
Whipping Cream - 35% MF
I have seen recipes, presumably from the US, that call for "Heavy Cream", which Googling has led me to believe is anything in the 36 - 40% range, but I have never actually seen anything above 35% here. So I generally just substitute 35%, and it seems to usually work out fine.
If you can put it in a churn, with a reasonable expectation of getting butter sometime before heat-death of the universe, it's heavy cream. Otherwise, it's light cream.
Maxwell House regular instant, either black or with hazelnut creamer. No more than two cups per day.
Brings up an interesting story: Back in 1942 when my dad was in the U.S. Army on training maneuvers down south, there was this little town not much more than four corners with a general store. The owner and his wife were barely making a living. The G.I.s bought out their entire inventory. Among the items were very dusty bags of coffee that had been sitting on the shelf for over 20 years. But when brewed up it proved to still be very good!
Brings up an interesting story: Back in 1942 when my dad was in the U.S. Army on training maneuvers down south, there was this little town not much more than four corners with a general store. The owner and his wife were barely making a living. The G.I.s bought out their entire inventory. Among the items were very dusty bags of coffee that had been sitting on the shelf for over 20 years. But when brewed up it proved to still be very good!
You... monster!
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You... monster![/QUOTE]
Well, sometimes I eat a bag of chocolate-covered espresso beans....does that count?
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