/ck/ - Food & Cooking

eggs are my favorite food and I've never had them poached or soft boiled

>>18022271
Try it. Both are super easy.

>>18022261
Everyone secretly knows scrambled is, by far, the best egg preparation method.
But it's like ketchup on hot dogs or hawaiian pizza where you're supposed to pretend it's bad now for contrarian reasons.

>>18022277
maybe some day but they must be better fried in butter

>>18022261
Might as well just eat it raw you egg snot loving sicko

>>18022261
Poached is great on a steak, on some seafood, or in a lot of sandwiches; it has it's own sauce.

>>18022284
super soft french scramble is up there but it really depends on whether the egg is the focus or if the liquid yolk is being used as a condiment to enhance something else

>>18022284
Nah. Scrambled is the easiest but not the best. Poached when with other food, boiled on its own. Roll the egg in some salt, pepper, and maybe some hot sauce. Shit, I'm going to boil some eggs right now.

>>18022308
How do you figure scrambled is the easiest? Hard boiled has specific times. I find even sunny side up to be easier than getting scrambled perfect.

EXTREMELY well seasoned cast iron pan owner here. You're all wrong.

>>18022322
scrambled is just putting fat and egg in a pan and moving it around. a great scramble is more complicated than that, of course.
perfect hard boiled eggs isn't hard but the timing does change depending on altitude, which is annoying when every recipe seems to be written for sea level.

>>18022328
Let me guess you train with your pan every day, that superior iron can cook better than steel because it is seasoned over a thousand times, and is vastly superior to any other pan on earth. You earned your chef degree two years ago, and I have been getting better every day.

>>18022261
runny poached and runny fried are my favorite desu. if i make scrambled eggs i always do the mpw/french style with a heroic amount of butter.

>>18022369
>if i make scrambled eggs
lately if I decide on scrambled, I just whip up a french toast batter and and scramble the whole thing

>>18022342
it is extremely non-stick, yes

poached always gets cold really really quickly also it tastes sort of wet and soggy

scrambled or fried and diced is nice

>>18022322
check out Gordon's scrambled eggs, it's basically the French silky version. Sooo much better than some overcooked egg curds

>>18022261
The viscosity of the eggs reminds me of my trans gfs cum.

need some help guys. every time I try poached eggs, with maybe one or two exceptions, the white just explodes into a cloud and there's just a little left around the yolk and some bits floating around the pot. wtf?

>>18022690
Yeah just what I like to eat is some runny fucking soup eggs. Get that SHIT out of here and make THEM RIGHT OR FUCK OFF!

>>18022787
Old eggs?

>>18022921
that's the only thing I could find when I searched, though I've tried it with a lot of eggs from different brands, but maybe it's just my store that sucks (kroger).

I still haven’t tried a poach egg. I imagine it’s between a fried egg and a soft boil egg.

>>18022261
i just scramble that shit on high heat and pour a bunch of hot sauce
i dont like the taste of the yolks too much. unless im dipping a whole bunch of toasted bread in it.

>>18022787
little bit of vinegar in the water
if it "explodes" like you say maybe the water is to hot. don't boil the water
do one at a time and stir the water right before placing the egg in

>>18023049
I have the heat fairly low, only a couple tiny bubbles coming up to the surface. I also use vinegar too, and swirl the water. By 'explode' I mean the egg white just instantly dissolves into a big white cloud.

>>18022787
I put a smaller bowl in the pot and crack the egg into that.

>>18023066
then up the heat
are you dropping the egg in the center of the vortex you make by stirring
>>18023070
also I was thinking something similar to this, crack the egg in a laddle and ease in it slow and baby sit it for a minute to set

>>18023029
There's a relatively thin and thick portion of egg whites and they become thinner over time. Even with very fresh eggs there will be wisps all over it. If you crack the raw egg into a strainer or carefully with your fingers you can strain off just the thin portion of the whites.

>>18023092
>>18023093
trying with the ladle, will report back

okay babysitting the egg in the ladle worked. the thinner whites still instantly dissolved but the thick white stayed put long enough to set

>>18022261
It's really not and if ones does it using vinegar in the water it makes it smell like douce, that's not appetizing.
t. being around older sister

>>18022261
>Poached
Has anyone ever had one of these outside of a hotel or some cooking class?

>>18023512
I'm proud of you, son.

>>18022285
nah poach them with a little bit of vinegar in there too
perfect on top of some toast
good with fries to dip into the yolk
fried eggs are kind of shit by comparison

>>18023512
Yeah, good times. You've given birth to a mutant pac-man...

>>18023512

>>18023045
you are a terrible cook

>>18022787
theres a secret trick to poached eggs.
I am aware that if i tell you, the frogs might lynch me, but ill tell you anyway.
Before cracking the Shell, boil the egg at ~100C for a bit, just so that the outermost part of the eggwhite starts to harden, then turn the temperature down to about 80C and put something like a saucer into the water, so that the egg doesnt touch the significantly hotter Metal.
Then, crack the egg, carefully place it on the saucer and stir around it, so it basically spins aroudn its own axis. This makes it look nicer if done right, but you dont have to stir.

You can also use vinegar instead of pre-boiling the egg, but pre-boiling is more convenient IMO.
The acidity chemically cooks the eggwhite.

>>18025360
Thanks Lord British and here's a proper way to make a castle.

>>18025360
If you have to use vinegar then you admit to loving douche juice and are lazy.

>>18022261
Poached Egg Supremist

>>18022261
Perfectly done over easy is the best form of egg, but poached is better than a mediocre to okay fried egg, yes. Scrambled is kids food.

>>18023961
The vinegar does nothing for flavor. It's just to stabilize the whites.

>>18022284
How was it in prison, you piece of white trash?

>>18022308
>Scrambled is the easiest
Nah, microwave is the easiest, and it's better than scrambled if you do it right.

>>18023683
Almost everyone in this thread, apparently.
I make them at home all the time.

I prefer sunny side up

>>18025229
Kek

>>18026216
>The vinegar does nothing for flavor.
you're not using enough vinegar then
add more
its not proper poached eggs until the whites have that slight vinegar taste which makes them so good