Eggs

[weltweit]

..
My wow reaction was about not having the skills to do Spanish omelette (tortilla) - it's really not difficult and I think you might be underestimating your abilities

HI Epona, If I am honest I am a bit horrified by the amount of oil my Ex uses when she makes them, a frying pan full of potatoes and full to the brim with olive oil !!

 

[Orang Utan]

I love scotch eggs, so many supermarket ones are really disappointing with lumpy gristly sausagemeat though.
Yes this is the second time in a couple of days I've mentioned gristly sausagemeat (the other in relation to sauasage rolls), I can't stand it!

I don't cook them myself because a) it would just be for me and I can't be arsed and b) I don't deep fry things.

My wow reaction was about not having the skills to do Spanish omelette (tortilla) - it's really not difficult and I think you might be underestimating your abilities

I find omelettes impossible too. They end up being more like scrambled eggs.

 

[Epona]

HI Epona, If I am honest I am a bit horrified by the amount of oil my Ex uses when she makes them, a frying pan full of potatoes and full to the brim with olive oil !!

You don't need a massive amount of oil, just do thinly sliced potatoes and fry them gently with the onions until they are just getting a bit of colour on them, then put a lid on the pan and turn the heat right down so you're basically steaming them in their own vapour until almost cooked through, about 20 to 30 minutes depending upon thickness, checking them every so often to make sure they're not sticking to the pan. Then you can add other ingredients and beaten eggs - the trick is just to make sure the potatoes are cooked through, because no-one wants undercooked potato.

 

[Epona]

I find omelettes impossible too. They end up being more like scrambled eggs.

Use more fat. And don't poke it around too much, just leave it to set on the bottom before folding it over.

 

[Epona]

I've come across a bit Delia this evening, if I suggest adding a pint of double cream to something, give me a (virtual) slap

 

[Orang Utan]

Use more fat. And don't poke it around too much, just leave it to set on the bottom before folding it over.

that’s my issue, I can’t just leave it alone. I don’t trust that it’s cooking properly

 

[farmerbarleymow]

Am considering making that for tea tonight, was wondering what to have

How about some nice eggs?

 

[farmerbarleymow]

Omlette always nice, I am not so clever about secondary ingredients though. Sliced potatoes a.la Spanish is great but I don't have the skills.

Get yourself an omelette machine.

 

[Puddy_Tat]

I find omelettes impossible too. They end up being more like scrambled eggs.

in an 'urban synchronicity' moment

 

[Orang Utan]

EGGS:

100 ways to cook an egg

Beaten in batter, coddled in cream or even dunked in crisps – there are umpteen options to give eggs a good crack in the kitchen

www.theguardian.com

EGGS

 

[Biddlybee]

View attachment 459863
I had buttered egg in a cup for breakfast today. Still as good as when my grandad used to make it.

This one's new to me. Is it cooked in the cup?

 

[Aladdin]

Love a good omelette...mushroom one and cheese.
Also love scrambled eggs.
And fried eggs.
And egg mayonnaise sandwiches where the egg is still slightly warm.
I love a baked egg too.
The only thing I dislike is a fried egg where any of it is crispy. Brings back memories of feeling sick told to finish eating a crispy fried egg when I was 6. There was no way anyone was throwing it out and I had to eat my tea. End of.

eggs are fantastic.

 

[dessiato]

I like eggs. Poached, fried, or scrambled, but my absolute favourite is deep fried in olive oil.

I like chicken eggs, quail eggs, and duck eggs. There's a farm close by that does turkey and goose eggs. I had goose, but not yet had turkey. I'm looking forward to trying them.

 

[story]

Did you only eat the patty in the restaurant and took the bun home with you?

Ate all the patty and half of the bottom half of the bun. Brought the rest home. The top half has gone dry, kinda like French toast, and I’ll have that probably today and tomorrow.

I don’t eat much bread, not even enough to buy it really. Left overs from pizzas, FEBs, burgers etc. is an easy way to stock up, most of it gets frozen. A loaf of sliced sourdough rye (frozen) lasts me months and months.

 

[story]

Am considering making that for tea tonight, was wondering what to have

How was it?

 

[Monte]

Omelette (onion, pepper, mushroom, cheese, tomato, bacon, bit of milk in with eggs)
Hard boiled (yes to egg mayo sarnies)
Fried with all-day breakfast

I do omelette on the induction heater and I can't get them right - they end up just sticking to the pan meaning that the omelette rather than being lovely and omeletty with toasted cheese on top toasted under the grill come out as scrambled with bits scraped off the frying pan.

Similar for fried eggs which come out broken with white bits scraped off the frying pan.

I've just bought a converter plate for the induction heater which hopefully spreads out the heat a bit more so may solve things aside from the cheese on top. Thinking about ithough I've had some success with the air fryer (have I mentioned I have an air fryer?) which I ought to try again and which does give lovely omeletty omelette with toasted cheese on top.

Get a nice cast iron skillet and only use it for frying eggs, omelettes and pancakes.
Never wash it with soap and water. Just wipe with kitchen paper.
I've had my two for about 40 years and nothing ever sticks to them.

 

[Monte]

I eat 2 or 3 eggs every day.
Mostly soft boiled or fried.
My favourite on the list are devilled though, which I hardly ever eat.

 

[Monte]

I've come across a bit Delia this evening, if I suggest adding a pint of double cream to something, give me a (virtual) slap

You have to add a generous amount of double cream to scrambled eggs.
Milk is no substitute.

 

[Epona]

How was it?

I fell asleep and didn't do it
Will give it ago another time though, I've saved the recipe.

 

[Epona]

You have to add a generous amount of double cream to scrambled eggs.
Milk is no substitute.

I don't add anything to my scrambled eggs except seasoning!

 

[farmerbarleymow]

Will get some eggs when I'm in town later. The local coop has stopped selling the nice golden yolk ones sadly.

 

[Saffy]

This one's new to me. Is it cooked in the cup?

No it's a couple of soft boiled eggs (I do 6 mins, so the yolks are still jammy) mashed in a cup with a knob of butter and white pepper and a sprinkle of salt and served with soldiers. Bit like dippy eggs but takes the shells away.

 

[Skinny Ethel]

Never fail to not get a bit of eggshell in the frying pan. Didnt dissapoint this morning 3 biggish lumps in it which i got out with one of the 3 knives i was using. Ritz here i come.

 

[Saffy]

Use the egg shell to fish out the broken bit. It's cuts through the egg easier.

 

[farmerbarleymow]

Never fail to not get a bit of eggshell in the frying pan. Didnt dissapoint this morning 3 biggish lumps in it which i got out with one of the 3 knives i was using. Ritz here i come.

The shells won't do you any harm though - free calcium

 

[moose]

reports thread
I cannot be in the same room as a cooked egg. Really, can no one else smell that revolting stench of sulphur and rank unpleasantness that they have, however they're cooked? And the texture! How can you even tolerate that in your mouth?

 

[farmerbarleymow]

reports thread
I cannot be in the same room as a cooked egg. Really, can no one else smell that revolting stench of sulphur and rank unpleasantness that they have, however they're cooked? And the texture! How can you even tolerate that in your mouth?

They're lovely. That squidgy texture of the white and the beautiful yolk. They smell nice too.

Sorry!

 

[two sheds]

Get a nice cast iron skillet and only use it for frying eggs, omelettes and pancakes.
Never wash it with soap and water. Just wipe with kitchen paper.
I've had my two for about 40 years and nothing ever sticks to them.

I've got an induction hob so I don't think that would work

I did actually have one but never used it when I had the rayburn because I could just see myself cracking the Belfast sink with it.

As maomao and Epona suggested, more butter has sorted it . Will have to increase amount for omelettes though.

 

[story]

I fell asleep and didn't do it
Will give it ago another time though, I've saved the recipe.

I turn off the heat under skillet before I break the egg : it's hot enough to seal the base. Sometimes the white runs through the food dam if I've miscalculated the construction. Then into the fan oven at 170 (so quite hot for gas) but any temperature will do. This suits my timing perfectly for a quick clean up. Check the egg's done-ness by touching it with the tip of a knife.

I love this meal cos it's varied, delicious, nourishing, quick, and versatile. Every aspect can be switched out but the eggs is always the same. Sometimes two if I'm hungry, or for more people.

Any other allium for the springers.
Any meat, including leftovers (smoked salmon or anchovies etc added after cooking). Leftover potatoes for the carbs. I've used left over spag bol a couple of times. Too rich for breakfast but great for tea.

The spinach is stirred through to wilt it just before the egg goes in. Any greens will do, at any point. Rocket when it's out the oven, leftover greens, I've used chicory and little gem and romaine lettuce too. Dandelion leaves is a great addition, the bitterness cuts the richness.

Seasonings can change it too: spicy or Mediterranean.

As you can see from the photo, I use one edge of the pan as a barrier when opening a gap for the egg. I've tried it in a smaller pan but I like the cooking and space in a larger pan.

Enjoy!

 

[Monte]

I've got an induction hob so I don't think that would work

I did actually have one but never used it when I had the rayburn because I could just see myself cracking the Belfast sink with it.

As maomao and Epona suggested, more butter has sorted it . Will have to increase amount for omelettes though.

A cast iron pan should never go near a sink, Belfast or not.
Induction hobs work on anything magnetic don't they?