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/ck/ - Food & Cooking

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5542400 No.5542400[DELETED]  [Reply] [Original]

Good day /ck/!!!
I'm trying to find new ways to cook eggs because I absolutely love em. Just figured out how to soft boil them perfectly
>pic related

I want to try out different ways other than the basic scramble/omlette/fry

What are some good recipes with mainly eggs? Or which recipes do you love using them as the main ingredient?

Thanks guys!

>> No.5542417

>>5542400
Scotch egg
Deviled eggs
Shirred
Poached
Try steaming rather than boiling, it uses less water and takes less time to come up to boiling temperature
Salted egg yolks

>> No.5542422

>>5542400
egg vindaloo

>> No.5542429

>>5542417
I havent had shirred eggs in ages. thanks anon

>> No.5542433

>>5542400
put some vegemite on those toast soldiers and you will see god

>> No.5542442

Egg salad is easy to make and tastes good

>> No.5542472
File: 1.80 MB, 190x173, 1402320483061.gif [View same] [iqdb] [saucenao] [google]
5542472

one of my favorite things is white rice topped with 1 or 2 poached eggs and some soy sauce

>> No.5542474

>>5542400
Eggs look fine but I almost vomited upon seeing that bread

Holy shit

>> No.5542478

Poached eggs are the best filling food for when you're feeling a bit queasy.

>> No.5542502

>>5542400
>omlette
Speaking of which, after a month of cooking perfect omelettes, I've been fucking the last few up. They get this brown film on the outside, which sticks to the pan (ceramic) and exposes a bubbly underside. Too hot, or not hot enough?

Also devilled, OP. Shame you didn't think of those first.

>> No.5542504

>>5542474
>implying something is wrong with brown toast

>> No.5542531

>>5542504
Brown toast and five cups of butter.

>> No.5542568

>>5542531
Hahaha, noted

>> No.5543089

>>5542400
Mind sharing your technique?

>> No.5543161

That looks astonishingly delicious.

Try some Chinese steamed eggs. https://www.youtube.com/watch?v=4fbUuzyymz0

Or a Japanese style onsen egg.

>> No.5543948
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5543948

>>5543089
I started the water first, as it was at room temperature, and began to boil it
Then I poked a small hole at the bottom of each egg
I put the eggs in with a slotted spoon and set the timer for 6 minutes
I took them out and immediately put them into a bowl of cold water
Then I peeled them under warm running water and separated the shell from the membrane

Awesome eggs! They turn out perfect each time I do them like this

>> No.5543964
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5543964

>>5542502
I usually do my omelette low and slow on medium heat with a small curd... I just prefer them that way though.

I love Jacques pepin's way of doing them and I try to follow suit. It's hard getting the pan up to the right temperature though so I sometimes stir when it's off the burner to distribute heat evenly

>> No.5544048

>>5542400
eggs benedict

>> No.5544056

>>5542400
kogel mogel, it's breddy gud.
Eat it if you can live with the fact that you can possibly get salmonella.

>> No.5544131

onsen egg.

>> No.5544143

>>5542400
You may cook the egg in the heat of the sun, but never on a ground. Also remember this thing of advice and use it.

>> No.5545194
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5545194

>>5544143
yes.

>> No.5545658

>>5543948
How long on the first boiling until you poke the small hole? Also, what's a good method of poking a small hole without shattering the eggshell?

>> No.5545718

>>5545658
not op but i dont think he meant boil it twice

>> No.5545763

>>5542400
http://www.youtube.com/watch?v=u8QIDHla6iA

Your welcom.

>> No.5545913

avocado and eggs :D

>> No.5545978

>>5542400
Try tamagoyaki.

>> No.5545992

>>5545763
best post.

>> No.5545998

>>5545763
blatantly gay and a little offensive.
I dont need you promoting your transexual agenda on /ck/.

>> No.5546051

>>5545998
how i wish disrespecting the patron saint of /ck/ was grounds for a ban.

>> No.5546055

Microwaved egg, I shit you not.

>Spray nonstick in microwave safe container (cup/bowl/whatever)
>Scramble (yok will burst otherwise, won't come out good)
>Season or whatever -- cheese if you want
>Throw it in there for a minute on high.

>> No.5546082

>>5545763
Oh wow this is great and it answers my questions. Thanks!

>> No.5546103
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5546103

pancakes

>> No.5546180

>>5546103
>putting eggs in pancakes

'The fuck is wrong with you?

>> No.5546986
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5546986

OP here, today I made "egg volcanos" very different texture but tasty none the less

Before

>> No.5546989
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5546989

And after

>> No.5547001

>>5546986
mothefucker thats eggs in a cloud.

Fold smoked salmon and chives into the eggwhites if oyou want some next level shit

>> No.5547004
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5547004

These bread bowl things seem neat.

http://www.perfectingthepairing.com/2012/03/customizable-bread-bowl-breakfast.html

>> No.5547016

Try french bread but with pannatone or brioche instead of bread.

Got a recipe for "sprottled eggs" which is basicly baking them i a ramekin with a little cream butter and minced anchovies

>> No.5547018
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5547018

>>5543964
Looks a little plain, I think you need to spice it up a bit.

>> No.5547034

>>5546986
>>5546989

How the fug

>> No.5547057
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5547057

>>5542400
Get an egg coddler! They're cheap, and a bit less hassle than trying to cleanly crack open a soft boiled egg for your toast soldiers. Coddled egg is (IMO) like a cross between a soft boiled egg and a poached egg. You fill pot with enough water to come halfway up the sides of the coddler and bring to a low boil. Crack and egg (or two if you get a large coddler) into the lightly buttered coddler (you can add some s&p and/or a spoonful of cream too, if you wish), screw the lid on (not too tight, just enough that you can lift it by the lid without it coming off), and place in the water. Let it cook for between 5-7 minutes (until desired doneness) and there you go. I love mine. I hate trying to cleaning break my soft boiled egg shell, even though I have a pair of egg scissors, they're still a bitch. I also like poached eggs very much, but I like those on top of toast or other foods, not with toast soldiers.

>> No.5547063

>>5547057
Oh, yeah, and I forgot, if you haven't tried Shakshouka or Eggs in Purgatory yet (they're made the same, but slightly different flavors) you should, both are delicious.

>> No.5547089

>>5546986
>>5546989

that's crazy

i like your plate and oven mitt

>> No.5547116

>>5547034
looks like whites whipped and then a yolk placed inside and baked

>> No.5547299

>>5547116
that is correct! The texture was a lot different than I was used to but im glad I tried it anyway

>>5547089
Thank you!

>>5547001
will have to try adding chives next time