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Featured Replies

On 2/26/2021 at 2:59 PM, Jack Straw said:

i will say that being shut in for a week during the ice storm led to some epic breakfasts and a new appreciation for eggs for me, since it was one thing i had a lot of in the fridge (that and leftover Honeybaked ham from Christmas I pulled from the freezer).  had each of these a couple of times:

 

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how did you burn the toast that bad?!?!

6 hours ago, NOMAAA said:

how did you burn the toast that bad?!?!

not sure if serious.  dark rye bread.  

9 hours ago, Jack Straw said:

not sure if serious.  dark rye bread.  

not serious.

Got some factory direct product in last night.  Rodeo contractor brings chickens with him while on the road.  
 

The hens had a few more than he can handle.   

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I bet those are good. My parents have some chickens and we are overflowing with eggs. I eat six a day for breakfast and that barely keeps keeps the supply manageable. 

1 hour ago, Doc Daneeka said:

I eat six a day for breakfast

hell yeah 

  • 2 years later...

Eggs - soft boiled (6 1/2 minutes in boiling water)

15 minutes in ice

peel

eat right away.

34 minutes ago, yoladu said:

Eggs - soft boiled (6 1/2 minutes in boiling water)

15 minutes in ice

peel

eat right away.

My method always has been to put the egg in cold water, bring it to a boil, turn off the heat, cover, and let it sit for 15 minutes.  Put it in ice water for a minute or so and peel under running water.  Just the way I learned.  

1 hour ago, dcbc said:

My method always has been to put the egg in cold water, bring it to a boil, turn off the heat, cover, and let it sit for 15 minutes.  Put it in ice water for a minute or so and peel under running water.  Just the way I learned.  

There's an Instant Pot recipe for hard-boiled eggs.  I don't use the Instant Pot for much (I cook, I don't do lazy crockpot shit very often).  But gotdamn, it cooks them perfectly and the shells peel right off.  When it's deviled egg time, we pull out the Instant Pot.  I need to try it for soft boiled eggs too, see if that works.

3 hours ago, dcbc said:

My method always has been to put the egg in cold water, bring it to a boil, turn off the heat, cover, and let it sit for 15 minutes.  Put it in ice water for a minute or so and peel under running water.  Just the way I learned.  

15 minutes to soft boiled?  Or hard boiled?

15 minutes ago, jimmyjazz said:

15 minutes to soft boiled?  Or hard boiled?

Hard boiled, but not overdone (yolk is soft and yellow).  

 

/edit: just reread the post I responded to.  Sorry for the confusion.

Edited by dcbc

7 hours ago, yoladu said:

Eggs - soft boiled (6 1/2 minutes in boiling water)

15 minutes in ice

peel

eat right away.

I do 7 minutes on mine and then immediately into an ice bath.

So what's everyone doing for omelet pans?  My mom passed down to me, my sister, and my niece, each a cast aluminum "Julia-Child-type omelet pan (Pot Shop of Boston still manufactures them.  They are absolutely fantastic.  But alas, I now have induction and mine has become a decorative conversation piece.  Last year, I picked up two DeBuyer omelet pans: the 9" and 11" models.  They have been really great.  I don't see a lot of other dedicated omelet pans, other than nonstick, and I'm happy with what I have, but I'm curious what others are using.  Or are you all just boiling your eggs in a way that is foreign to me?

I have a small T Fal skillet that I use, and love it. My philosophy is that I "rent"non-stick pans and replace them every couple of years. 

11 minutes ago, dcbc said:

So what's everyone doing for omelet pans?  My mom passed down to me, my sister, and my niece, each a cast aluminum "Julia-Child-type omelet pan (Pot Shop of Boston still manufactures them.  They are absolutely fantastic.  But alas, I now have induction and mine has become a decorative conversation piece.  Last year, I picked up two DeBuyer omelet pans: the 9" and 11" models.  They have been really great.  I don't see a lot of other dedicated omelet pans, other than nonstick, and I'm happy with what I have, but I'm curious what others are using.  Or are you all just boiling your eggs in a way that is foreign to me?

images.jpeg.d1f8ec771c5169458938539a7fd1f76e.jpeg

5 minutes ago, Mo Horn said:

I have a small T Fal skillet that I use, and love it. My philosophy is that I "rent"non-stick pans and replace them every couple of years. 

 

 

13 minutes ago, elfenix said:

images.jpeg.d1f8ec771c5169458938539a7fd1f76e.jpeg

 

 

Ah, yes.  The "status pan (at 2:17 mark).  That's the one.  It's an absolutely fantastic pan.  Totally nonstick when seasoned, heats up quickly, and releases that heat fast so you can do those 30 second omelets.  My carbon steel omelet pans work well, but it's not a 30 second affair.  Julia really liked Vollrath for omelet pans.  Before I got the dedicated omelet pans, I used a Matfer-Bourgeat 10.25" carbon steel pan.  I still use it as a part time egg pan for scrambles.

 

Also, the water addition is so clutch to a good French omelet.  Really gives it some body.

Edited by dcbc

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