|
Flash Gordon Ramsay posted:We need a "post your scrambled eggs" thread
|
#
?
Apr 22, 2015 21:55
|
|
|
|
| # ? May 14, 2024 00:19 |
|
|
Yeah my point isn't about sullying eggs with corn starch but that it takes two or three minutes to scramble them already. This seems like it's for the same kind of person that they invented microwave Minute Rice for, because a a minute was just too loving long.
|
|
#
?
Apr 22, 2015 21:56
|
|
Flash Gordon Ramsay posted:Yeah my point isn't about sullying eggs with corn starch but that it takes two or three minutes to scramble them already. This seems like it's for the same kind of person that they invented microwave Minute Rice for, because a a minute was just too loving long. I've never been able to get them to the right texture using enough heat to get them cooked in 2-3 minutes, it always takes 10-15 for me or I use more heat and they set way too fast and they are not all creamy.
|
|
|
#
?
Apr 22, 2015 22:19
|
|
|
The texture of eggs scrambled in 2 minutes is hard and rubbery. Bleh. If I can get creamy shirred style eggs in less than 20 minutes, I'm psyched. I plan to try this and I am perplexed at how gws is not bugging about it. Minute rice is poo poo, and so are eggs scrambled in 2 minutes.
|
|
#
?
Apr 22, 2015 23:52
|
|
|
Anyone have recommendations for infusing water for a bit of flavor? It's hard to navigate around that poo poo since hippies like to claim that their infusions cure cancer and give your laser vision.
|
|
#
?
Apr 23, 2015 00:10
|
|
|
Elderbean posted:Anyone have recommendations for infusing water for a bit of flavor? It's hard to navigate around that poo poo since hippies like to claim that their infusions cure cancer and give your laser vision. Lemon. Simple, easy, refreshing.
|
|
#
?
Apr 23, 2015 00:16
|
|
|
Yeah it's not that you can't scramble an egg in a few minutes (without corn starch, anyway, never tried that), it's that you can't make really good ones that fast.
|
|
#
?
Apr 23, 2015 00:17
|
|
|
Yeah, well I can do perfect scrambled eggs in 40 seconds It's actually a legit good method. Especially when you wanna do eggs for a lot of people, cuz you can just use a big pot to keep the water at temp and get like 10 people's eggs done perfectly with little effort.
|
|
#
?
Apr 23, 2015 00:18
|
|
Casu Marzu posted:Yeah, well I can do perfect scrambled eggs in 40 seconds Those don't look like they would come out creamy like good scrambled eggs should be.
|
|
|
#
?
Apr 23, 2015 00:22
|
|
|
They're super fluffy and delicious, like good (non creamy-style) eggs should be. Edit: I love me some creamy eggs, but I also love the fluffy, light american-style scrambled egg too. Especially since you can do this in a sake/soy/sugar/vinegar broth and have an interesting take on tamago. Casu Marzu fucked around with this message at 00:26 on Apr 23, 2015 |
|
#
?
Apr 23, 2015 00:24
|
|
|
guppy posted:Yeah it's not that you can't scramble an egg in a few minutes (without corn starch, anyway, never tried that), it's that you can't make really good ones that fast. This while egg discussion is really stupid, but to say you can't make good eggs quickly is just wrong.
|
|
#
?
Apr 23, 2015 00:34
|
|
|
I've been boiling eggs recently. I wonder if I can use something other than water. Like some sort of meaty stock. Then I'd have an egg that tastes like beef. That'd be neat.
|
|
#
?
Apr 23, 2015 00:45
|
|
|
You can marinate eggs, but i think it takes a while for the flavors to penetrate the white: http://www.seriouseats.com/recipes/2012/03/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe.html
|
|
#
?
Apr 23, 2015 00:50
|
|
|
Steve Yun posted:You can marinate eggs, but i think it takes a while for the flavors to penetrate the white: I will eat these every day until I die from bliss. You're a wonderful enabler. Thank you for your kindness. edit: I... This has never happened to me before...  help please. Edit edit: Nevermind, just had to refresh. How strange. I thought I was a goner for sure. BattleCattle fucked around with this message at 01:00 on Apr 23, 2015 |
|
#
?
Apr 23, 2015 00:52
|
|
|
https://www.youtube.com/watch?v=s9r-CxnCXkg
|
|
#
?
Apr 23, 2015 01:12
|
|
|
he salts all his eggs before cooking which, depending on your philosophies, is bad. I think we've hit all the major egg sperg points now. except maybe cream/creme fraiche/crema or milk, and adding it before or during cooking, that's another one. GrAviTy84 fucked around with this message at 01:24 on Apr 23, 2015 |
|
#
?
Apr 23, 2015 01:21
|
|
|
GrAviTy84 posted:he salts all his eggs before cooking which, depending on your philosophies, is bad.
|
|
#
?
Apr 23, 2015 01:23
|
|
|
I generally cut out the salt in what I make, since I take in quite enough of it by eating normally. Water weight is the worst.
|
|
#
?
Apr 23, 2015 01:24
|
|
|
GrAviTy84 posted:I think we've hit all the major egg sperg points now. obligatory "DONT CRACK YOUR EGGS ON THE RIM OF A BOWL CAUSE  " post
|
|
#
?
Apr 23, 2015 01:25
|
|
|
BattleCattle posted:I generally cut out the salt in what I make, since I take in quite enough of it by eating normally. Yeah but flavor
|
|
#
?
Apr 23, 2015 01:25
|
|
|
I like a 2-3 American scrambled egg when done well and I also like the longer cooked lower heat French style, this cornstarch trick just seems like a thing to get closer to the French version more quickly. I bet it'd be really good used to do Chinese stir-fried tomato and egg too.
|
|
#
?
Apr 23, 2015 01:26
|
|
|
I like to finish with a coarse finishing salt like a maldon or fleur. Crunchy salty bits on a creamy egg, unf edit: Goons With Spoons › The General Questions thread - a treatise on the morality of eggs and corn handling. GrAviTy84 fucked around with this message at 01:28 on Apr 23, 2015 |
|
#
?
Apr 23, 2015 01:26
|
|
|
Flash Gordon Ramsay posted:Yeah but flavor I partially lied. I am actually half slug.
|
|
#
?
Apr 23, 2015 01:27
|
|
|
Elderbean posted:Anyone have recommendations for infusing water for a bit of flavor? It's hard to navigate around that poo poo since hippies like to claim that their infusions cure cancer and give your laser vision. Cucumber water! Just drop a few slices of cucumber in a jar of water, it's surprisingly simple and refreshing.
|
|
#
?
Apr 23, 2015 01:42
|
|
|
Poached eggs are better anyway.
|
|
#
?
Apr 23, 2015 02:06
|
|
|
Elderbean posted:Anyone have recommendations for infusing water for a bit of flavor? It's hard to navigate around that poo poo since hippies like to claim that their infusions cure cancer and give your laser vision. Well, it's not an infusion per se, but it's pretty nice. Add a little apple cider vinegar.
|
|
#
?
Apr 23, 2015 02:18
|
|
|
GrAviTy84 posted:I like to finish with a coarse finishing salt like a maldon or fleur. Crunchy salty bits on a creamy egg, unf Goons With Spoons › The General Questions thread - for quick questions, recipe requests, help. BUT NOT TOO QUICK, QUESTIONS CAN'T BE TOO TOO QUICK OR THEY WON'T BE AS GOOD
|
|
#
?
Apr 23, 2015 02:24
|
|
|
I've heard of sour grapes... But bitter eggs!?!
|
|
#
?
Apr 23, 2015 02:51
|
|
|
Steve Yun posted:You can marinate eggs, but i think it takes a while for the flavors to penetrate the white: This whole discussion was worth it for posting this link. You are the best. I inhale these eggs whenever I go to Santouka.
|
|
#
?
Apr 23, 2015 03:20
|
|
|
GrAviTy84 posted:he salts all his eggs before cooking which, depending on your philosophies, is bad. Is there a specific reason for this? I typically do over easy eggs, so they get a bit of salt on each side. Sometime I sprinkle it on the uncooked side prior to flipping.
|
|
#
?
Apr 23, 2015 04:08
|
|
|
Eeyo posted:Is there a specific reason for this? I typically do over easy eggs, so they get a bit of salt on each side. Sometime I sprinkle it on the uncooked side prior to flipping. You begin to denature the proteins so if you have aspergers this means you ruined the eggs. (You actually are beginning to denature the proteins but they're fine)
|
|
#
?
Apr 23, 2015 04:14
|
|
|
Croatoan posted:You begin to denature the proteins so if you have aspergers this means you ruined the eggs. (You actually are beginning to denature the proteins but they're fine) Cooking the eggs denatures them anyway so whats the problem?
|
|
#
?
Apr 23, 2015 04:53
|
|
|
goodness posted:Cooking the eggs denatures them anyway so whats the problem? Croatoan posted:aspergers
|
|
#
?
Apr 23, 2015 04:59
|
|
|
Hey anyone got some good recipes for food that can stay in a backpack for like 8 hours or so before eating without going bad/soggy/south. and preferably good granola or other high protein snacks that would be good to carry in a baggy for when I am needing a pick me up.
|
|
#
?
Apr 23, 2015 08:24
|
|
|
I don't really have a recipe but something I like to do for hiking trips is mash up dates into balls and roll them into some finely chopped nuts, sunflower seeds, and coat with toasted flaked coconut. Let them sit in the fridge overnight to harden up a little, then take them out on the trail the next day for a nice high energy snack.
|
|
#
?
Apr 23, 2015 08:58
|
|
|
I spend about 2-3 minutes frying my eggs and eat them with the yolks runny which is the superior method if you are in a hurry. (Creamy scrambled eggs own though, always do the Ramsay / Child method for those myself).
|
|
|
#
?
Apr 23, 2015 12:11
|
|
|
Will chunks of meat( cut up pork picnic roast with the skin/fat cap removed) cook safely on top of potatoes and onions in a slow cooker? I filled it 2/3rds onions/potatoes/garlic and then the last 1/3 is filled with big chunks of pork. I cut up and froze the skin/fat cap to use for beans and split peas through the month.
|
|
#
?
Apr 23, 2015 15:53
|
|
|
exquisite tea posted:I don't really have a recipe but something I like to do for hiking trips is mash up dates into balls and roll them into some finely chopped nuts, sunflower seeds, and coat with toasted flaked coconut. Let them sit in the fridge overnight to harden up a little, then take them out on the trail the next day for a nice high energy snack. I am going on a bike tour that's why I was looking for stuff that can last, I don't really want to go MRE if I can.
|
|
#
?
Apr 23, 2015 16:09
|
|
|
Senior Scarybagels posted:Hey anyone got some good recipes for food that can stay in a backpack for like 8 hours or so before eating without going bad/soggy/south. and preferably good granola or other high protein snacks that would be good to carry in a baggy for when I am needing a pick me up. My dad likes sesame seeds and honey. It's fast energy, doesn't spoil easily, and you can mix it anywhere.
|
|
#
?
Apr 23, 2015 16:12
|
|
|
|
| # ? May 14, 2024 00:19 |
|
|
Senior Scarybagels posted:I am going on a bike tour that's why I was looking for stuff that can last, I don't really want to go MRE if I can.
|
|
#
?
Apr 23, 2015 16:22
|
|
