After many years (decades!) of being unable to eat eggs (puked all the puke after eating one as a young child), I'm slowly coming round to the sulphurous little fellows. That eggy smell still puts me off, but if I can get round that they seem to be pretty tasty!
So far I have:
Omletted
Scrambled
Fried
Poached
Carbonara'd (doesn't really count)
What other fun things can I do with my new ovular buddies? Things that are specifically egg centred that is.
After many years (decades!) of being unable to eat eggs (puked all the puke after eating one as a young child), I'm slowly coming round to the sulphurous little fellows. That eggy smell still puts me off, but if I can get round that they seem to be pretty tasty!
So far I have:
Omletted
Scrambled
Fried
Poached
Carbonara'd (doesn't really count)
What other fun things can I do with my new ovular buddies? Things that are specifically egg centred that is.
Coddled eggs.
Also quiche. Real home made quiche, eaten still warm from the oven, is very good indeed, nothing like the horrible clammy stuff that supermarkets sell.
Salmon quiche is my favouritest.
Make standard shortcrust butter pastry; 6oz plain flour. Add some seasoning if you like, lemon thyme works nicely, or even a little grated parmesan or pecorino.
form it into pie crust & blind bake it in a pie dish
bake a small piece of salmon in there with the pastry for 10 mins or so. It doesn't matter if it's not completely cooked because it's going to get cooked more.
Leave that all to cool for a few minutes
whisk eggs & cream & salt and a little finely chopped dill and a good pinch of salt and pepper (and maybe a little nutmeg but only a very little) in a bowl
break the salmon up into the pie
pour over the wets
You can lay some baby asparagus on the top if they're in season, that's a pretty nice combo IMO.
bake in a ~150-160C oven for 20-30 minutes depending how deep it is. Use a skewer or fork to check that that eggs have set basically, The instant they are, it's done. Leave it to cool down a bit while you make a quick salad or soemthing, and eat it while still warm.
V1m on
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Most of the reviews from foreigners that I see online describe century eggs as flavorful eggs that smell terribly of ammonia. Not really willing to work through that ammonia smell for a more eggy egg.
I can't speak to the smell since I can't smell but they taste fine! I mean it's not like you're meant to sit down and eat one whole, they're usually used throughout a dish as flavoring. We had a jellyfish and century egg dish that was pretty good
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Yeah they're not awful.
Now if we're talking egg-related things I'm nervous about, I've never eaten balut.
In other news we're going to an ice cream festival and there's a homemade ice cream contest and while I don't think I can be arsed to submit an entry, I've been toying with the idea of a vanilla ice cream with threads of granola and peanut butter in it.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I just learned the difference between "sunny side up" eggs and "over easy" eggs. Looks like I tend to cook 'em sunny side, but I add a teaspoon of water, move the side of the pan that has the eggs off the heating element, cover and let it steam until the tops of the yolks (the whites) have been cooked...usually about 2-3 minutes.
I absolutely hate raw/runny egg whites, but I like a runny yolk, so this method works pretty well for me. The worst that happens is I spend too long waiting for the whites on the yolk-tops to turn opaque, and end up cooking the yolk through.
This method also tends to only work if you have a pan large enough where you can cook 2-3 eggs (or whathaveyou) on a single side of the pan, and keep the other half of the pan (with the water ) on the heating element. (I'm guessing this method could be bad if you leave the pan half-on a heating element for too long...and maybe if the pan isn't resilient enough to handle that heat distribution...but it's such a short time period, and on medium heat, so I keep doin' it).
In related news, I go through phases where I hate eggs, and phases where I love them. Sometimes their smell/taste really turns me off and I get grossed out...which sucks, because they're a cheap and easy way to get protein.
Why? You gonna end up with bitch eggs if you don't?
Cause I think that's how you get bitch eggs, Dan.
Stop talking about my eggs.
I tell you what, it is a God Damn hassle to chase tynic around the yard long enough to distract her so somebody else can gather those rotten eggs from her robotic nest of horrors.
but, surprisingly good with a little wilted kale and gruyere.
I'm clogging some arteries tomorrow at a work baby shower with this hunk of sweet fat.
But I got too into baking again and now all I've eaten today is a granola bar and half a cup of cheesecake batter.
All this talk of eggs and lamb made me realise exactly how lucky I am with my food
Eggs come from our own hens, lamb from our neighbours and beef from my uncle's Aberdeen Angus cattle. I'm spoilt rotten for produce. Which is great, but not so great when I'm struggling to find a good, reasonably priced butcher in the city
Speaking of odd drinks and bitters, I had an Angostura Sour last night.
1.5 ounces Angostura bitters
1 ounce rock syrup
0.75 ounces lime juice
1 egg white
Shake with the ingredients and egg white briefly, then shake with ice. Strain and serve in a coupe.
I think... it was good? The flavor was so weird as to be indescribable.
Posts
Stale just told you to season your eggs.
So far I have:
Omletted
Scrambled
Fried
Poached
Carbonara'd (doesn't really count)
What other fun things can I do with my new ovular buddies? Things that are specifically egg centred that is.
http://steamcommunity.com/id/pablocampy
A very Gordon Ramsay-ish noise just came out of my mouth.
Coddled eggs.
Also quiche. Real home made quiche, eaten still warm from the oven, is very good indeed, nothing like the horrible clammy stuff that supermarkets sell.
Salmon quiche is my favouritest.
Make standard shortcrust butter pastry; 6oz plain flour. Add some seasoning if you like, lemon thyme works nicely, or even a little grated parmesan or pecorino.
form it into pie crust & blind bake it in a pie dish
bake a small piece of salmon in there with the pastry for 10 mins or so. It doesn't matter if it's not completely cooked because it's going to get cooked more.
Leave that all to cool for a few minutes
whisk eggs & cream & salt and a little finely chopped dill and a good pinch of salt and pepper (and maybe a little nutmeg but only a very little) in a bowl
break the salmon up into the pie
pour over the wets
You can lay some baby asparagus on the top if they're in season, that's a pretty nice combo IMO.
bake in a ~150-160C oven for 20-30 minutes depending how deep it is. Use a skewer or fork to check that that eggs have set basically, The instant they are, it's done. Leave it to cool down a bit while you make a quick salad or soemthing, and eat it while still warm.
Satans..... hints.....
So glad I tried marmite, stuff's delicious.
But not as... flavoursome... as century eggs!
YUMMO!
Satans..... hints.....
Why? You gonna end up with bitch eggs if you don't?
Cause I think that's how you get bitch eggs, Dan.
Now if we're talking egg-related things I'm nervous about, I've never eaten balut.
In other news we're going to an ice cream festival and there's a homemade ice cream contest and while I don't think I can be arsed to submit an entry, I've been toying with the idea of a vanilla ice cream with threads of granola and peanut butter in it.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Stop talking about my eggs.
I absolutely hate raw/runny egg whites, but I like a runny yolk, so this method works pretty well for me. The worst that happens is I spend too long waiting for the whites on the yolk-tops to turn opaque, and end up cooking the yolk through.
This method also tends to only work if you have a pan large enough where you can cook 2-3 eggs (or whathaveyou) on a single side of the pan, and keep the other half of the pan (with the water ) on the heating element. (I'm guessing this method could be bad if you leave the pan half-on a heating element for too long...and maybe if the pan isn't resilient enough to handle that heat distribution...but it's such a short time period, and on medium heat, so I keep doin' it).
In related news, I go through phases where I hate eggs, and phases where I love them. Sometimes their smell/taste really turns me off and I get grossed out...which sucks, because they're a cheap and easy way to get protein.
I tell you what, it is a God Damn hassle to chase tynic around the yard long enough to distract her so somebody else can gather those rotten eggs from her robotic nest of horrors.
but, surprisingly good with a little wilted kale and gruyere.
and now you're blabbing about my vagina
good god, man. Have some class.
The "wilted kale" part wasn't the vagina joke?
Huh. I'll be damned.
Thanks man, now my brain has added in the gruyere, brb gonna be sick.
ITT we learn nobody here has the faintest clue about my nether regions.
I think you have no-one to blame for that but yourself.
But I got too into baking again and now all I've eaten today is a granola bar and half a cup of cheesecake batter.
It was
Delicious
"Wellllll," said Nanny "They starts off as maids-of-honour, but they finishes as tarts"
http://www.deliaonline.com/recipes/cuisine/european/english/richmond-maids-of-honour.html
Eggs come from our own hens, lamb from our neighbours and beef from my uncle's Aberdeen Angus cattle. I'm spoilt rotten for produce. Which is great, but not so great when I'm struggling to find a good, reasonably priced butcher in the city
Going to miss episodes while I'm away...I did not think of that.
hmmm
hmmmmm
probably worth it, all things considered.
how did this happen
The last two are "....off, then."
Wait, there 3 more
"Pass the custard"
so heads up, liquor 43, moderately priced brandy, a few drops of lime and a curl of lemon rind
... is actually not great.
if you let about four cubes of ice melt in it, it gets pretty good though? dunno what that's about.
Speaking of odd drinks and bitters, I had an Angostura Sour last night.
1.5 ounces Angostura bitters
1 ounce rock syrup
0.75 ounces lime juice
1 egg white
Shake with the ingredients and egg white briefly, then shake with ice. Strain and serve in a coupe.
I think... it was good? The flavor was so weird as to be indescribable.
I should have taken a picture before I ate half of it. anyway it was good, if a bit mild. I believe the term for next time is "take it up a notch"