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| Thread ID: 77117 | 2007-02-27 06:44:00 | Egg shell removal | Bryan (147) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 528622 | 2007-03-02 04:57:00 | Yes AB - you've been reading too many women's magazines. The only potentially substitute my missus is for is a sodding hot revved up Alfa Romeo! Tom - I feel for you. Personally I still don't have the faintest idea of the difference between over-easy and whatever the heck the other daft description is. We got: Up (unturned during cooking; basted with butter as cooked) Sunnyside Up (another unturned cooking style..without having hot butter basted over them; usually makes them medium or hard that way though) Over Easy (turned once at 1/2 way point in cooking) Over Medium (same as above, cooked longer/harder yolks) Over Hard (same as above, but harder yolks...very firm) Cackle (very rare!) (may be over or up, either way) Basted (placed in a sauté pan, covered and not opened until done...the best way to eat eggs! The chef has to know what he's doing to get this right!) Poached (boiled out of shell in salted, swirling water; may be hard, soft or anything in between) Boiled (hard, soft, blackened, runny..anything!) Then we got baked, bar-b-cued, drenched, inebriated, and one of my favorites: "Egg Surprise" sandwich...which is an over easy egg (still runny) that is served in white bread (the cheapest is best) and a little black pepper and Mayonnaise. Ya bite into it and it squirts all over the place..that's the surprise part. |
SurferJoe46 (51) | ||
| 528623 | 2007-03-02 14:58:00 | Thank you Joe. I'm slightly less confused now. | Greg (193) | ||
| 528624 | 2007-03-02 15:06:00 | Thank you Joe. I'm slightly less confused now. You realize that I was talking about cooking EGGS...right? :rolleyes: |
SurferJoe46 (51) | ||
| 528625 | 2008-07-04 04:44:00 | This thread is over a year old but finally here is the answer: How to “Peel” Hard-Boiled Eggs Without Peeling www.fourhourworkweek.com |
Strommer (42) | ||
| 528626 | 2008-07-04 09:00:00 | Well, they are not fresh eggs now ;) | R2x1 (4628) | ||
| 528627 | 2008-07-04 23:04:00 | This thread is over a year old but finally here is the answer: How to “Peel” Hard-Boiled Eggs Without Peeling www.fourhourworkweek.com Amusing and interesting. I must try it some time. But a heck of a lot of effort to do something when several of us have pointed out that peeling a hard boiled egg is extremely simple. Yet the method is not known even by many food critics and top chefs. The shell is brittle. The egg is still soft. Just roll the egg between your hands for a second or so. The shell breaks up and more or less falls off the egg. I just hope I never get a hard boiled egg in my salad where the chef has blown on it! |
Thomas01 (317) | ||
| 528628 | 2008-07-05 00:39:00 | I just hope I never get a hard boiled egg in my salad where the chef has blown on it! :lol: oo :yuck: oo :lol: |
Strommer (42) | ||
| 528629 | 2008-07-05 00:54:00 | Yep its freshness. I get free range eggs sometimes from neighbours, and the freshest are always very hard to peel. And by far the nicest to eat. Yes? PJ |
Poppa John (284) | ||
| 528630 | 2008-07-05 01:37:00 | Sorry SteveL, you have blown the egg's cover. | R2x1 (4628) | ||
| 528631 | 2008-07-07 01:56:00 | Didn't watch the video. If you have a few days to peel the egg, just put it in a cup of vinegar. Completely dissolves the shell. Also works with non-boiled eggs. Quite interesting actually. | ubergeek85 (131) | ||
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