SWF, 37, Can't Cook Eggs, GSOH - Page 5

Urbane Guerrilla · 09-03-2009, 08:31 PM

Everything I've learned about fixing eggs has been covered, SG. I never turn fried eggs over any more, I just lid the pan. Tighter is better for fit, so's to keep the steam in. A Pyrex lid is handy, as you can check on the doneness of the yolk without having to lift the lid.

Poached eggs are done (pretty hard, usually when I do them) when they float after you loosen them from the pan bottom. I usually try to get them only sort-of hard, which really does improve the flavor.

On rare occasion, I open an Elizabeth David volume for "Souffle Omelette bon Labourer." It really is something between a souffle and an omelette. You set the bottom on the stovetop, then transfer to the oven to finish. Seasoned with tarragon and shaved hard Gruyere cheese.

I hardly ever boil them. Perhaps I should.

Madman · 09-04-2009, 09:49 AM

I love to cook. Love making omelets. Made a Western a couple of weeks ago - used shredded cheddar. Num, num, num... Couple tablespoons extra mile salsa.

Do roasts (any), whole chickens, steaks, chops, ribs, patatoes. Hell, I cook it all!

Can't do a lasagna.

The other night I made chili dogs.

BrianR · 09-05-2009, 04:59 PM

SG, I know it's a bit late, but here is a video tutorial on how to cook eggs, above that is how to cook other things.

09-03-2009, 08:31 PM	#61
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Everything I've learned about fixing eggs has been covered, SG. I never turn fried eggs over any more, I just lid the pan. Tighter is better for fit, so's to keep the steam in. A Pyrex lid is handy, as you can check on the doneness of the yolk without having to lift the lid. Poached eggs are done (pretty hard, usually when I do them) when they float after you loosen them from the pan bottom. I usually try to get them only sort-of hard, which really does improve the flavor. On rare occasion, I open an Elizabeth David volume for "Souffle Omelette bon Labourer." It really is something between a souffle and an omelette. You set the bottom on the stovetop, then transfer to the oven to finish. Seasoned with tarragon and shaved hard Gruyere cheese. I hardly ever boil them. Perhaps I should. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

09-05-2009, 04:59 PM	#63
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	SG, I know it's a bit late, but here is a video tutorial on how to cook eggs, above that is how to cook other things. __________________ Never be afraid to tell the world who you are. -- Anonymous

09-04-2009, 09:49 AM	#62
Madman has left the building. Join Date: Aug 2006 Posts: 455	I love to cook. Love making omelets. Made a Western a couple of weeks ago - used shredded cheddar. Num, num, num... Couple tablespoons extra mile salsa. Do roasts (any), whole chickens, steaks, chops, ribs, patatoes. Hell, I cook it all! Can't do a lasagna. The other night I made chili dogs.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)