/ck/ - Food & Cooking

[Anonymous No.11445254]

what's the most fool-proof way to make eggs taste good?

[Anonymous No.11445257]

Add salt

[Anonymous No.11445267]

Fried egg with salt and pepper. EZ

[Anonymous No.11445277]

Add your favorite condiment. I personally recommend Secret Aardvark habanero hot sauce.

[Anonymous No.11445283]

>>11445254
starve yourself for a week

[Anonymous No.11445296]

>>11445254
Butter

[Anonymous No.11445326]

>>11445254
Shove __ __ ____ ___

[Anonymous No.11445338]

>>11445254
Don't overcook them. Some people like eggs with some browning to them but I think it tastes and especially smells awful, and gives them a bad texture.

More than that, add a little cheese, caramelized onion, and some steamed broccoli. And hot sauce.

[Anonymous No.11445339]

>>11445254
Add salt

[Anonymous No.11445576]

>>11445257
>>11445267
>>11445339
not good enough, they still taste like shit to me

>>11445338
this sounds great, thank you

[Anonymous No.11445874]

Hijacking this thread to ask a rather dumb questions about eggs: I've seen people add half a cup of cream or milk into eggs when making omelettes, does this actually add any sort of flavor?

[Anonymous No.11445884]

>>11445254
Remove the shell.

[Anonymous No.11446020]

>>11445874
https://www.youtube.com/watch?v=Zac8Cm3nNP4

[Anonymous No.11446054]

>>11445254
>what's the most fool-proof way to make eggs taste good?
If you don't actually like eggs but want to eat them, disguise them as dessert.
Heat cast iron in oven while preheating. Dump into blender and whirl up a recipe of "dutch baby" batter (eggs, milk, flour, vanilla, salt), drop in some butter, pour in batter right from blender, and bake until puffy good.
I prefer a sprinkle of lemon juice and powdered sugar as my topping, but anything goes from maple syrup to savory things too.

[Anonymous No.11446064]

>>11446054
>cast iron
Sorry I have had sex. Any non autistic recipes?

[Anonymous No.11446067]

>>11445254
Fried egg and all its variations
>Add salt and pepper
Scrambled eggs
>add a dash of water to make it fluffy (milk adds milk flavor if you want that, but makes the eggs more dense. inferior mouthfeel, and detracts from the taste of the egg).
>add salt and pepper
>whisk thoroughly
hardboiled egg
>add salt. pepper doesn't stick very well.
poached egg
>add salt and pepepr

[Anonymous No.11446121]

>>11445254
Hot sauce.

[Anonymous No.11446132]

>>11445254
boiled outside the shell

[Anonymous No.11446135]

>>11445874
no those people are idiots

[Anonymous No.11446140]

>>11446064
You can bake it in a round glass baking dish, too

[Anonymous No.11446141]

>>11445254
Cook in bacon grease.

[Anonymous No.11446718]

>>11445254
Most foolproof? Fried over toast or muffin (with butter if you prefer).

Scrambled eggs require some technique, poached eggs require good timing. For fried eggs you can see how cooked they are easily. Over easy can be tricky to flip without breaking the yolk, but use a nonstick plan and plenty of butter or oil and it should be ok.

[Anonymous No.11447122]

salt and msg

[Anonymous No.11447136]

>>11445254
sous vide 50 minutes at 147
literal egg perfection

[Anonymous No.11447147]

>>11445254
Boil, dip in mayonnaise, call mayonegg

[Anonymous No.11447174]

Fried egg with generous amount of butter and salt/pepper to taste

[Anonymous No.11447941]

>>11445326
I tried but they just slip back out. I think its exit only.

[Anonymous No.11447947]

https://youtu.be/PUP7U5vTMM0

tasty as fuck and done in 5 minutes, i eat it everyday

[Anonymous No.11447950]

>>11445257
>Add salt
>>11445296
>Butter
>>11446121
>Hot sauce.

[Anonymous No.11447967]

Light soy sauce goes well with eggs in my opinion.

[Anonymous No.11447971]

>>11446020
I FUCKING LOVE THE FRUGAL GOURMETTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT T

[Anonymous No.11448047]

>>11445254
cook in butter, add salt after frying and give them a dash of Worcester sauce

[Anonymous No.11448066]

>>11445884
kek

[Anonymous No.11448077]

>fool proof
hard boiled. put them in room temperature tap water, turn burner up to medium-high (around 6 out of 9)
wait until water boils, turn down heat to 3-4, put on timer for 7 minutes. once timer goes off, pour water out and put eggs into water iced down with ice cubes for 2~ minutes so they're not too hot to touch.

Jap recipe is to whisk eggs with a little sugar, soy sauce, and add to hot pan. scrambled sweet eggs

[Anonymous No.11448142]

I made some pickled eggs for the first time. Does chili flavor get milder over time? Or should I just considerably increase the amount to get spicier eggs?

[Anonymous No.11448150]

>>11448142
I don't think heat works like that. You can have 30 jalapenos and all you add it to will only be as strong as a jalapeno, you'd have to get a stronger pepper if you wanted it to be stronger tasting. If, for example, a jalapeno is worth 100 heat units, 30 of them are still as strong as 100 heat units, it wouldn't become 3,000

[Anonymous No.11448177]

>>11448150
True but what I have is almost no flavor, which leads me to believe I either added too little or waited too long/not long enough. And I used chili powder this time, but I don't think that matters. I can sprinkle them with the powder before eating right now to get the heat up, but I'd like to make it perfect from the get-go next time.

[Anonymous No.11448190]

Crack into a skillet and fry, add salt and paprika to taste.
Black pepper works too.

[Anonymous No.11448209]

>"""people""" who cook eggs on anything but the lowest heat possible
fucking psychopaths

[Anonymous No.11448281]

>>11448150
If you want a hotter result from the same type of pepper you can just use the hotter part (seeds and near the pith) or lightly fry them in oil to really activate your almonds

[Anonymous No.11448341]

>>11446054
Thats just a sugary yorkshire pudding

[Anonymous No.11448384]

>>11445254
Cooking them in butter. Good pinch of kosher salt and freshly-ground pepper. Bit of cayenne if you want a little heat. Make sure not to overcook the eggs--it's a surefire way to ruin their texture and taste.

This is a favorite morning meal of mine because it's just one little saucepan and makes no spattering or mess I have to clean up later. I just skip the creme fraiche and chives. Still super creamy and delicious on some buttered wheat toast. Cooking for like 10 seconds longer than Gordon does seems to be my happy spot for doneness, as the eggs will cook very quickly from the pan's residual heat.
https://www.youtube.com/watch?v=PUP7U5vTMM0

If you're frying eggs, I highly recommend doing sunny side up the way Andrea Rea does it:

https://www.youtube.com/watch?v=xBGoJUxxRqU

[Anonymous No.11448421]

Olive oil, in

[Anonymous No.11448427]

>>11448384
This nigga knows what's up.

[Anonymous No.11448664]

Ruhrei: 1 tbsp flour + 1 tbsp milk per two eggs

[Anonymous No.11448759]

>>11445254
Hot sauce.

/thread/

[Anonymous No.11448792]

>>11445277
based and varkpilled

[Anonymous No.11448924]

>>11445254

hard boiled w/ mayo. hard boiling them is retard proof and store bought mayo if you're extra retarded but making it yourself is way better and retard proof if you have a kitchen robot. If mayo is too much fat & freedom for you do vinaigrette. Vinaigrette is retard proof.