Premature egg-splosions??? I have hard boiled many hundreds, if not thousands, of eggs in my 56 years...never had one "egg-splode" on me!
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| The Incredible Edible Egg https://gladerebooted.net/viewtopic.php?f=26&t=2155 |
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| Author: | Rodahn [ Tue Mar 09, 2010 7:16 pm ] |
| Post subject: | The Incredible Edible Egg |
You know I was never really an egg fan until just recently when I bit the bullet, bought some jumbo eggs and started cooking them up in the skillet. I did the whole cook one side until milky white then flip over to fry more (not sure what method that is -- over-easy maybe?) A little salt n peppa, and mmmmm. Gonna try hard boiling and scrambling next, although hard boiling scares me due to premature egg-splosions. |
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| Author: | Müs [ Tue Mar 09, 2010 7:38 pm ] |
| Post subject: | |
Over easy/Over Medium. Basted in bacon grease is even more yum. |
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| Author: | Jasmy [ Tue Mar 09, 2010 11:02 pm ] |
| Post subject: | Re: The Incredible Edible Egg |
Premature egg-splosions??? I have hard boiled many hundreds, if not thousands, of eggs in my 56 years...never had one "egg-splode" on me!
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| Author: | Rodahn [ Tue Mar 09, 2010 11:22 pm ] |
| Post subject: | |
I hear if they get too excited by warmth they go off early. |
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| Author: | Jasmy [ Tue Mar 09, 2010 11:39 pm ] |
| Post subject: | Re: The Incredible Edible Egg |
That's men...not eggs! 
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| Author: | Colphax [ Wed Mar 10, 2010 8:15 am ] |
| Post subject: | |
/barf for 99.999% of ways to eat chicken periods. But that's just me :p |
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| Author: | Dash [ Wed Mar 10, 2010 9:55 am ] |
| Post subject: | Re: The Incredible Edible Egg |
Love eggs. I have them over easy as well. Little salt and pepper on a slice of whole wheat toast. Awesome. Add some lean turkey bacon and it's even better. Hard boiled are good too for a quick snack, and egg salad with some mustard and mayo. Now and then I'll do an omlette with cheese and some bell peppers. |
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| Author: | Screeling [ Wed Mar 10, 2010 10:02 am ] |
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I should probably give hard boiled eggs another try. The last time I had food poisoning or whatever it was, I kept puking and all I could taste were the hard boiled eggs I'd eaten earlier. |
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| Author: | Taamar [ Wed Mar 10, 2010 10:25 am ] |
| Post subject: | |
Eggs rock. They are one of the best, cheapest proteins out there. Here's a favourite of mine: Blushing Carbonara 1 box of pasta (1 pound) 1/4 pound cooked bacon, crumbled (or cook it in the fly before adding the other ingredients to the pot) 2 Tbsp tomato paste 1 tbsp butter handful chopped spinach 1 clove garlic italian herbs, S&P 4 eggs, slightly stirred glorp of cream Parmesan Cook the pasta in a big pot or salted water, drain (retain about half a cup of the cooking water) In the pasta pot melt the butter over medium heat, stir in the tomato paste, bacon, garlic, herbs, and spinach. Add the pasta. Stir until it's all hot., Pour the eggs over and stir until the whole thng is a glorpy, scrambled mess. Add cream and a bit of parm. Adjust consistency with pasta water. Serve with parm on top. You can have this done in Under 20 minutes, serves 4. |
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| Author: | Hopwin [ Wed Mar 10, 2010 10:37 am ] |
| Post subject: | |
Scramble them and cook em til they are crispy. |
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| Author: | Gilraen [ Wed Mar 10, 2010 1:17 pm ] |
| Post subject: | Re: The Incredible Edible Egg |
Juicy eggs (yolk must be runny) with rice and oyster sauce. Yum! |
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| Author: | Rodahn [ Wed Mar 10, 2010 5:40 pm ] |
| Post subject: | |
Man that recipe sounds good, Taamar. |
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| Author: | Raltar [ Fri Mar 12, 2010 8:07 pm ] |
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I can't eat eggs unless they are scrambled...with nothing added to them(like milk). I like to mix them up with hashbrowns and ketchup. Good eats. Also good with cheese(no ketchup when I use cheese) and bacon bits. |
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| Author: | Rodahn [ Fri Mar 12, 2010 8:24 pm ] |
| Post subject: | |
F me runnin' -- looked at the nutrition facts under the carton lid: 1 egg = 89% DRV for Cholesterol! Please tell me that (or some of that) is good cholesterol . . . |
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| Author: | Taamar [ Sat Mar 13, 2010 2:16 am ] |
| Post subject: | Re: |
Rodahn wrote: F me runnin' -- looked at the nutrition facts under the carton lid: 1 egg = 89% DRV for Cholesterol! Please tell me that (or some of that) is good cholesterol . . . I can't, but.... your body can only process the ampunt of cholesterol in two eggs per day... everything else is excreted. And the cholesterol you eat really had very little to do with your serum cholesterol... worry more about trans fats and saturated fats. |
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| Author: | Jasmy [ Sat Mar 13, 2010 2:59 am ] |
| Post subject: | Re: The Incredible Edible Egg |
What Taamar said!! I've been eating eggs several times a week, and my cholesterol level is excellent! My cardiologist is very happy with my test results...in fact I don't have to see him for another year! 
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| Author: | Rodahn [ Sat Mar 13, 2010 11:11 am ] |
| Post subject: | Re: Re: |
Taamar wrote: Rodahn wrote: F me runnin' -- looked at the nutrition facts under the carton lid: 1 egg = 89% DRV for Cholesterol! Please tell me that (or some of that) is good cholesterol . . . I can't, but.... your body can only process the ampunt of cholesterol in two eggs per day... everything else is excreted. And the cholesterol you eat really had very little to do with your serum cholesterol... worry more about trans fats and saturated fats. I've since tossed the carton. Do eggs have high trans/saturated fats? |
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| Author: | Taamar [ Sat Mar 13, 2010 1:21 pm ] |
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Eggs have no trans fats. From the egg council website: "Eggs are a naturally nutrient-dense food, which means they have a high proportion of nutrients to calories. One large egg has 70 calories and provides 13 essential nutrients in varying amounts. eggs are an excellent source of choline and a good source of the highest quality protein and riboflavin. Many of the egg’s incredible nutrients are found in the egg yolk, including choline, folate, lutein, zeaxanthin and vitamin D. The yolk also includes healthy monosaturated and polyunsaturated fats and almost half of the high-quality protein found in eggs. Eat the eggs. |
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| Author: | Crimsonsun [ Sat Mar 13, 2010 2:05 pm ] |
| Post subject: | Re: |
Taamar wrote: glorp of cream How much is a glorp? o_O |
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| Author: | Müs [ Mon Mar 15, 2010 10:24 am ] |
| Post subject: | Re: Re: |
Crimsonsun wrote: Taamar wrote: glorp of cream How much is a glorp? o_O A bit more than a sploosh, and less than a dollop. |
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| Author: | Ienan [ Mon Mar 15, 2010 1:31 pm ] |
| Post subject: | Re: |
Taamar wrote: Eggs have no trans fats. From the egg council website: "Eggs are a naturally nutrient-dense food, which means they have a high proportion of nutrients to calories. One large egg has 70 calories and provides 13 essential nutrients in varying amounts. eggs are an excellent source of choline and a good source of the highest quality protein and riboflavin. Many of the egg’s incredible nutrients are found in the egg yolk, including choline, folate, lutein, zeaxanthin and vitamin D. The yolk also includes healthy monosaturated and polyunsaturated fats and almost half of the high-quality protein found in eggs. Eat the eggs. You won't find trans-fat in things that aren't processed generally. Trans-fat are used to add stability and shelf-life to food products. Think your cookie aisle. Eggs do have a bit of cholesterol and saturated fat, but you honestly need them in limited quantities anyway. I think eggs are an egg-celent (Couldn't resist!) source of lean protein. That doesn't mean go out and eat five a day, but eating one or two a day isn't going to hurt. |
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| Author: | Taamar [ Mon Mar 15, 2010 10:08 pm ] |
| Post subject: | Re: Re: |
Crimsonsun wrote: Taamar wrote: glorp of cream How much is a glorp? o_O More than 'none' and less than 'lots'. A more specific measurement isn't really necessary. You tilt the container, it goes 'glorp' and that's enough. Somewhere between a tablespoon (half a fluid ounce) and a quarter cup (2 fluid ounces). |
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| Author: | Foamy [ Fri Mar 19, 2010 10:56 am ] |
| Post subject: | Re: |
Taamar wrote: Eggs rock. They are one of the best, cheapest proteins out there. Here's a favourite of mine: Blushing Carbonara 1 box of pasta (1 pound) 1/4 pound cooked bacon, crumbled (or cook it in the fly before adding the other ingredients to the pot) 2 Tbsp tomato paste 1 tbsp butter handful chopped spinach 1 clove garlic italian herbs, S&P 4 eggs, slightly stirred glorp of cream Parmesan Cook the pasta in a big pot or salted water, drain (retain about half a cup of the cooking water) In the pasta pot melt the butter over medium heat, stir in the tomato paste, bacon, garlic, herbs, and spinach. Add the pasta. Stir until it's all hot., Pour the eggs over and stir until the whole thng is a glorpy, scrambled mess. Add cream and a bit of parm. Adjust consistency with pasta water. Serve with parm on top. You can have this done in Under 20 minutes, serves 4. I totally printed this recipe out and it is waiting in my kitchen for a grocery trip this weekend to pick up the needed missing ingredients. I will update after the nom-ing. |
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| Author: | Crimsonsun [ Tue Mar 23, 2010 10:47 pm ] |
| Post subject: | Re: |
Taamar wrote: Eggs rock. They are one of the best, cheapest proteins out there. Here's a favourite of mine: Blushing Carbonara 1 box of pasta (1 pound) 1/4 pound cooked bacon, crumbled (or cook it in the fly before adding the other ingredients to the pot) 2 Tbsp tomato paste 1 tbsp butter handful chopped spinach 1 clove garlic italian herbs, S&P 4 eggs, slightly stirred glorp of cream Parmesan Cook the pasta in a big pot or salted water, drain (retain about half a cup of the cooking water) In the pasta pot melt the butter over medium heat, stir in the tomato paste, bacon, garlic, herbs, and spinach. Add the pasta. Stir until it's all hot., Pour the eggs over and stir until the whole thng is a glorpy, scrambled mess. Add cream and a bit of parm. Adjust consistency with pasta water. Serve with parm on top. You can have this done in Under 20 minutes, serves 4. Tried this... I guess my medium heat was too hot, cuz all i really got was burning eggs and other stuff on the bottom of the pot.... |
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| Author: | Rynar [ Tue Mar 23, 2010 11:19 pm ] |
| Post subject: | |
Taam, are you stirring that in briskly to prevent the eggs from scrambling like in an alfredo, or are you allowing them to scramble? |
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