Poached is fine, but I don't want water on my plate and am far too impatient to towel the bloody thing/s down.
Omelettes are great. Fried is good, but I always break and muddle the yolk when it's in the pan (a fake and lazy omelette). Every once in a while I think I should live a little and have a fried egg sandwich with the yolk unmolested and then, first bite, I've got yellow gunk on my shirt, on - and up, as in inside - my sleeve, etc. Fuck that.
Scrambled is king.
Re: Eggdome.
42Over easy with hashbrowns (not homefries), sausage and rye toast. In a classic diner.
Otherwise, eggs are a baking ingredient.
Re: Eggdome.
43No votes for boiled? Can no one here love a boiled egg? Is an egg boiled in hot-water using the idiot's method destined to crash forgotten against the cliffs of poached? Have none of you tasted the exquisite sadness of a days old boiled egg, cold from the gas station refrigerator, wet from it's own mysterious juices, unseasoned in any fashioned, jammed too quickly into the mouth, with no odor or true flavor only a cold, tacky sensation as you chew slowly staring into the exact middle distance pondering the endless failures that constitute your life?
Slightly fried, up with a still loose yolk is preferred method, though I fear no Woman's Egg (poached), Dilettante's Egg (omelet), Toddler Egg (scrambled) nor the aforementioned Sadness Egg. Eggs are good.
Slightly fried, up with a still loose yolk is preferred method, though I fear no Woman's Egg (poached), Dilettante's Egg (omelet), Toddler Egg (scrambled) nor the aforementioned Sadness Egg. Eggs are good.
Re: Eggdome.
44Any egg preparation is pretty much a self contained meal, filled with all kinds of good shit for you. Very little bad, assuming you’re not downing more than a dozen at a time.
There should be a thin, delicate feel and texture to the egg portion of an omelette, IMO. These scramblers masquerading as omelettes are the product of bad diner cooks. I mean, they’re fine for what they are, but a softly cooked, tender omelette wrapped around a center of chives and some really flavorful cheese shouldn’t be compared with a denny’s lotsa meaty scrambler platter of the month.
I’ll eat an egg prepared almost any way, and I’ll probably be happy about it.
There should be a thin, delicate feel and texture to the egg portion of an omelette, IMO. These scramblers masquerading as omelettes are the product of bad diner cooks. I mean, they’re fine for what they are, but a softly cooked, tender omelette wrapped around a center of chives and some really flavorful cheese shouldn’t be compared with a denny’s lotsa meaty scrambler platter of the month.
I’ll eat an egg prepared almost any way, and I’ll probably be happy about it.
Re: Eggdome.
45Shirred eggs (oeufs en cocotte) is goddamn wonderful. Eggs baked in cream and butter.
Re: Eggdome.
46The invention of 'Everything seasoning' (like the bagel) really made hard boiled eggs more enjoyable for me. Some of that sprinkled on each bite!
Re: Eggdome.
47That made me gag a little.. well done.The Classical wrote: No votes for boiled? Can no one here love a boiled egg? Is an egg boiled in hot-water using the idiot's method destined to crash forgotten against the cliffs of poached? Have none of you tasted the exquisite sadness of a days old boiled egg, cold from the gas station refrigerator, wet from it's own mysterious juices, unseasoned in any fashioned, jammed too quickly into the mouth, with no odor or true flavor only a cold, tacky sensation as you chew slowly staring into the exact middle distance pondering the endless failures that constitute your life?
I don't believe the "no odor" part though. There's no way that first bite or peel into it didn't release the smell of satan's asshole.
Re: Eggdome.
48In terms of hard boiled, I prefer both the deviled and pickled variants...The Classical wrote: Wed Jul 13, 2022 3:35 pm No votes for boiled? Can no one here love a boiled egg? Is an egg boiled in hot-water using the idiot's method destined to crash forgotten against the cliffs of poached? Have none of you tasted the exquisite sadness of a days old boiled egg, cold from the gas station refrigerator, wet from it's own mysterious juices, unseasoned in any fashioned, jammed too quickly into the mouth, with no odor or true flavor only a cold, tacky sensation as you chew slowly staring into the exact middle distance pondering the endless failures that constitute your life?
Slightly fried, up with a still loose yolk is preferred method, though I fear no Woman's Egg (poached), Dilettante's Egg (omelet), Toddler Egg (scrambled) nor the aforementioned Sadness Egg. Eggs are good.
Scotch Egg anyone?
Where's the love for the Century Egg?!!!
Re: Eggdome.
49Yes, love preserved eggs.tommy wrote: Thu Jul 14, 2022 10:39 am In terms of hard boiled, I prefer both the deviled and pickled variants...
Scotch Egg anyone?
Where's the love for the Century Egg?!!!
Scotch eggs. Fuck, I have a counter-top deep fryer. I should make those.
Re: Eggdome.
50Woman’s Egg is the human ovum, no? Widely regarded as inedible and, regardless, likely a faux pas to try to get your teeth around. Poached will always be the Brunch Egg to me.The Classical wrote: Wed Jul 13, 2022 3:35 pm No votes for boiled? Can no one here love a boiled egg? Is an egg boiled in hot-water using the idiot's method destined to crash forgotten against the cliffs of poached? Have none of you tasted the exquisite sadness of a days old boiled egg, cold from the gas station refrigerator, wet from it's own mysterious juices, unseasoned in any fashioned, jammed too quickly into the mouth, with no odor or true flavor only a cold, tacky sensation as you chew slowly staring into the exact middle distance pondering the endless failures that constitute your life?
Slightly fried, up with a still loose yolk is preferred method, though I fear no Woman's Egg (poached), Dilettante's Egg (omelet), Toddler Egg (scrambled) nor the aforementioned Sadness Egg. Eggs are good.
Soft-boiled is the Grandparent’s Egg, or more rightly the Challenge Egg. Sunny-side-up is the Display Egg.