/ck/ - Food & Cooking

>>5145693
put em in a bag with some salt, ham cheese and pepper, close the bag and cook it in boiling water for 20 minutes
perfect

>>5145705
LOL

>Heat skillet/pan with butter
>Drop in egg or two
>sprinkle pepper
>flip them over
>eat

>>5145705
That's how I roll when backpacking sometimes.

i eat them scrambled with blanched diced broccoli and lots of black pepper and lemon. i also do eggs florentine a lot.

always wanted to try devilled eggs

>>5145730
hmm, lemon, have to try this
tried florentine 2 times and horribly failed haha

Gordon Ramsay's scrambled eggs: https://www.youtube.com/watch?v=PUP7U5vTMM0

Absolutely. Fucking. Amazing.

I pretty much just do the ramsay method although I usually don't add creme friache

I've been soft-boiling them a lot recently and eating them with homemade 100% whole wheat toast.

>>5145757
this. also i dont do butter, just oil. the cooking method is fantastic though

3 eggs cracked into glass, splash of whole milk or heavy cream, mix together

Hot skillet with melted butter, add egg mixture

Season with cracked black pepper, add cheese when almost done cooking, dash of hot sauce

>>5145786
I the butter is a must, completely new level, same as adding the chive - godlike.


I'm also curious how it is with the creme.

Gordon Ramsay
http://www.youtube.com/watch?v=PUP7U5vTMM0

>>5145801
ive done it, but im cutting now so oil is the better alternative for me

>>5145754
THIS WAS FUCKING AMAZING. I'll never have eggs any other way again.

>>5145693
> Just enough olive oil to cover frying pan
>Scramble 3 eggs
>put it in
>Let bottom cook, flip over
>finish with some pepper
I don't cover my eggs with too much shit, ruins the taste.

Gordon Ramsay's method is fucking gay. It assumes that there is a "correct" way to make scrambled eggs.

I like the light fluffy style with smoked salmon and chives, but if I'm just eating it on its own I want it firm and chunky.

>>5145693
I tend to make "half-scrambled" eggs - i.e. crack them in the pan, let the white cook a little, then stir it around.

i still make eggs the cajun way: butter, sauteed onions, tabasco and tony's

>>5145693

Can someone please tell me what my way of cooking eggs is? We used to call it "v-smyatku" in Russian.

It's basically you put eggs in cold water, bring to a boil and boi for exactly 1 minute.

What ends up happening is the egg is all liquid but warm, and just a lttle of the white protein is cooked to give it kind of a crust. Then you serve the egg in a shotglass, crack the top, and sprinke salt in there and eat it with a spoon all liquidy.

It's basically soft-boiled but WAAAY less than that.

It's even less cooked then poached eggs, but that's the closest thing to it. Poached eggs are in water without the shell though.

> v smyatku.

>>5145913

ehh whatever, i guess i's just a extra-soft-boiled egg or a "quarter boiled" egg.

We juts have a specific name for it that distinguishes soft boiled and most people eat it this way.

Heston Blumenthal

http://www.youtube.com/watch?v=g02_yRAp620

the best way to eat eggs is on an eggs benedict.... SCRATCH THAT.

Lox Benedict (with Bagel/lox instead of English Muffin/ham)

check mate eggots.

>>5145693
Scrambled in the pan
>lightly scramble s.t. its a mix of whites and yellows
>cook to just past runny s.t. it's almost cheesy without adding cheese
>SALT AND SMOKED PAPRIKA FTW

>>5145917

lol, those fucking women. They'd oooh and ahhh if he dropped trou and took a shit on the grill.

I usually do sunny side ups or classic omelette, since both are ez and fast.
Boil them at times too.
I kinda want to learn to do poached well so I can have benedict.

Scrambled DRY.

Fuck your undercooked eggs, Gordon Ramsay.

>>5145754
this is the video that taught me how to make scrambled eggs. still go by it to this day.

>>5146010
>>5145754
What if you made it the same way as Ramsey but just cooked it more? Would it still work?

>>5145862

so... i dont understand what the secret is? the on and off? or what?

>>5146046
>i dont understand what the secret is?

Not overcooking the eggs. You do that by controlling the heat.

>>5146051

oh okay.

>>5146051
yeah it's too bad stoves don't have dials where you can set the heat

>>5146010
You are fucking disgusting. Heathen.

Gordon Ramsay's scrambled eggs are basically just proper French style scrambled eggs. They are very good that way, and I make them occasionally, but I also just do them straight in the pan and scramble until there's large fluffy curds many days because it's easier and saves me time. However, people who pour the eggs straight in the pan and cook over high heat stirring until they are little bits of dry, hard, rubber INFURIATE me beyond reason. It's one of the few things that make me go completely mental in the kitchen. Scrambled eggs should melt in your mouth, be tender, buttery and delicious. Anything other than that is treasonous and malicious abuse of food.

>>5146132

>food should be cooked how I like it, if it's not then it's wrong

get fucked

>>5146137
You get fucked, you piece of shit egg hater.

Eggs in a basket spring to mind.

>>5145754
this 1000000000000x

no other way to make eggs

>>5145754
>>5145862
>>5146020
>>5146038
>>5146154

When I tried this, my pot was THE BIGGEST PAIN IN THE ASS TO CLEAN. Every single time. At the beginning, everything goes well, as the egg starts to cook, it starts sticking to my pan. What pan are you guys using? I have tried cast iron AND stainless steel. Both with the same result.

>>5145754
that is fucking disgusting...

>>5146175

I use a generic restaurant-store brand stainless saucepan with a thick base. I think perhaps you might be overcooking the eggs a bit? Watch the Ramsay video again and pay close attention to the look of the eggs in the pan. They are still very runny when he takes the pan off the heat. The pan shouldn't be getting hot enough that the eggs really "stick" because they should never get that firm. It's a much lower heat process than you'd use for making fried eggs.

>>5146175
Take the pan off the heat before you think they're ready. They'll stick cook for a bit due to the pan still being hot.

>>5146139

I love eggs and I won't have my good anonymous name sullied by your bullshit you philistine. In fact I like my eggs just the way you describe them, but the beauty of eggs is that they are versatile and delicious in a variety of preparations.

Scrambled with diced potato and green or red pepper. Since I live in TexMex land, this is standard stuff.

>>5146175
I use a non-stick pan.
Duh.
>elitism

>>5146175
you are trying to cook them too fast and too hot, the french method takes longer than you think it should. i prefer to do the hot and fast with large curds method.

>>5145693

I took this because I liked the way the tomatoes turned out, but the eggs were nice, too. One of my favorite simple scrambles.

Combine and mix:
2 eggs
1 ounce whole milk
1/2+ teaspoon dried dill
freshly cracked black pepper or cayenne to taste

Saute 1 clove finely minced garlic in bacon fat (just enough to take the bite
out of it, no coloring)

add eggs, scramble
salt, aged gouda
eat with tomato

>>5146132
sometimes i like a more meaty texture. especially if its got cheese on top and broiled. don't tell food what it wants to be.

>>5146412
That's not a "meaty texture", that's bad cooking.

>>5146206
Eggs ARE versatile and delicious in a variety of preparations, but scrambled eggs should NEVER be hard and dry. EVER. IDGAF what other people's opinions are about it, they are wrong.

>>5146506
>having this argument

Nigger, next you'll say hard boiled eggs are wrong because you prefer soft boiled eggs.

>this thread
>eating the yolk

>>5145757
Use sour cream instead, amazing.

>>5145786
The amount of butter it calls for is like 500 calories, so thats understandable but if you're not going to use butter you might as well just have a friend egg with salt and pepper on it.

>>5146500
>I cook eggs the way I like them
>That's bad

>>5146575
>friend egg

>>5146579
Sorry but if your eggs have a meaty texture, you fucked it right up. That's like burning cereal or something brah.

>>5146588
I'm not that guy. I just wanted to point out how dumb you are.

>>5146557
>being /fit/
>believing blood cholesterol has anything to do with dietary cholesterol

Do you even lift?

When I'm making eggs for something like an egg sandwich I'll do it diner style.

I break out the big 12'' cast iron skillet, and whip the eggs until they become light in color and foamy. Just a little touch of butter in the pan and add all the eggs. No touching them until they are firm enough to move without breaking easily, then fold them up to the bread's size and give it a 20 seconds on each side.

>WOW all these bitch ass fuqqbois ITT

When I make eggs for my family of fucking 5 I do it right cause my youngin's need dat nutrients.

I usually use a dozen eggs, SCRAMBIES of course brah.

I put in a good tbsp of sour cream, a good pour of heavy whipping cream. Then I hit up my salt and pepper grinders. Way more pep than salt though. I add a couple good drops of tapatio to give it a little kick and then I dump the freshly whisked mix into some hot bacon grease.

I think only bitch ass faggots like runny eggs, cook them until they are done you beta fucks. I actually like cheese on my eggs, I know you faggots hate american cheese but I like to put a slice or two on my portion of the eggs. My mom made me eggs with cheese like that as a kid so it just seems like it is the tits.

Also, that chicken hot sauce and ketchup is the BOMB on these scrambies.

>>5146664
Lose the attitude or take it back to /v/ or /mu/ or wherever you come from

>>5146664
Go to bed, Guy. And take your donkey sauce and shove it.

>>5146685

Only a pleb would be from one board.

/sp/, /tv/, /pol/, /k/, /o/, /mu/, /ck/, /b/, /hc/, /gif/, /s/, /a/ reporting in.

>faggots on the chins

>>5146699
>/pol/
>/b/
>/a/
>>>/pol
>>>/b/
>>>/a/

>>5146699
>this shit taste in boards

leave at once

My mom claims that eggs have a bad smell to them and if you remove the Chalaza the bad smell is gone. His this fact or fiction? I've never noticed eggs having a bad smell.

>>5146699
>/pol/
>/b/
>/a/
>>>/pol/
>>>/b/
>>>/a/

>>5146699
All thats missing is /jp/ and you're the worst kind of faggot this place has to offer.

>>5146718
ever considered its just you who smells?

>>5146728

>being on the chins since 2005.

>implying I am the person who is in the wrong place.

Back in my day your ass would have been cockmongled to death.

This thread seems to have broken down.

Here is the best way to make eggs:
http://www.youtube.com/watch?v=1roHO2HaI9E

>>5146729
Fuck off nerd. I use axe body spray.

>>5146732
of course, because all the oldfags are fucking gay

>>5146732
>being this much of a tryhard newfag

>>5145754
>talking about eggs becoming water
Those look gross and not even fully cooked.

>>5146739
>implying axe doesn't also smells disgusting

>>5146745
to me they look like you would get salmonella from them

>>5146742

>implying there are any newfags left

find your way to leddit sir.

>>5146755
>a-am i an oldfag yet guise? S-should I spout more tired memes?

Fuck off.

>>5146768

>>5146745
>>5146751
>omg my steak still has pink in it !! quick cook it for longer !

>>5146664
are you black?

>>5145802
fucking hack

that undercooked as fuck

>>5146699
I bet you're one of those outlaw faggots on /sp/ which are worse than the cause they started for

Eggs & pickling are some of the most versatile things you can find.

Dutch pickled eggs

I personally softboiled these but hardboil as apparently health & what not & shell them.

Drain the can of beetroot into saucepan & add 2 cups of white viniger, 1 cup of white sugar & 1/2 a table spoon of salt, bring to the boil & then lower & leave it simmer for 15

Finely chop an onion & arrange beets, eggs & onions in a sterilized jar. With a handful of cloves & bay leaves being optional

Pour hot cooked brine into the jar & close & the lid should seal.

Leave for 3 days & serve as pictured with skinned boiled & seasoned potato or have them as beer snacks.

>>5146751
salmonella comes from the egg shell, eggs are sterile

Is there any egg recipe that uses tomato sauce?

>>5147086
yes, i especially like the one using el pato tomato sause and scambling with the egg, it's spicy and taste fucking dope, love scooping it up with a tortilla

>>5145754
I don't like the texture of liquid or creamy egg. I flip my fried egg at the end, so there is very little liquid yolk. I cook them long. And I don't like wet as fuck scrambled eggs.

>>5147108
>i dont liek creamy egg

uh, maybe you just dont like eggs

>>5147112
Uh, maybe I don't like liquid eggs.

>>5147114
but the best part of eggs is the creamy runny yolk

>>5147118
Maybe you just don't like the taste of eggs. Ever had a hard-boiled egg?

>>5147120
Yes. taste like sulfur. is sulfur the taste of eggs to you?

that being said, i fucking love deviled eggs

I usually just saute whatever vegetables I have in the fridge with a shitload of garlic and maybe a chili pepper, throw in some beaten eggs, and finish it with feta and maybe salsa.

I'm a huge faggot and don't eat eggs very often though. I mostly keep them around for fried rice and pad thai.

>tfw perfectly made pad thai with shitloads of egg and shrimp

>>5145754

Dated as fuuuuuuuuck

>>5147082
Mostly true, that's why you wash eggs before use.
There is, however, a way for the egg yolk to be infected if the hen was sick with salmonella. It is very rare though.

Spit's worth of bacon grease in a pan.
3 eggs, 1 tablespoon soy sauce, 1 tablespoon sugar.
I cook them the America's Test Kitchen way: Add to pan at high heat, stir until the eggs begin to set, then transfer to a burner on low heat until the eggs are cooked through. Gets you a big, fluffy curd without drying it out.

>>5145754
Good, but only on toast. Pepin makes them this way, too.
I try not to eat a whole lot of bread so I don't make it that way too often.

>>5147082
>eggs are sterile
Bunk, egg shells are porous. That's why new eggs sink and old eggs float.

>>5147134
hook it up with your pad thai recipie

>1/2 of a normal onion chopped as small as possible
>same for 3 tomatoes
>3-4 eggs in a bowl
>feta cheese, best is in oil
>creeme cheese (hnng philadelphia )and bread (i usually have toasted grey)
>use the oil from the feta cheese and heat it up
>add onions and put the tomatoes in once the onions start to go light brown
>let it cook till most of the water from the tomatoes is gone
>add the eggs and keep that shit moving, lower the heat
>add if you want to a tiny bit of creeme cheese so it'll prevent the eggs from overcooking
>once the eggs are done you can add some feta but don't let it melt away all the way otherise yor eggs get too creemey and grease
>season with salt, pepper (i also add herbs de provence)
>put creeme cheese on your toasted bread and put your eggs on top (sometimes I add a slice of ham)
Fucking love that shit and's so easy

>>5147355
I actually just use the recipe from the ThaiTable website with a couple of alterations depending on availability of vegetables. It's a great balance of sweet, salty, sour, spicy, and savory, and much easier to eat than recipes with the wrong ingredients in the sauce or too much oil. I make a huge batch about one a month. Fish sauce, tamarind, and palm sugar are essential.

>>5146350

you're supposed to add milk to scramble? ive just been doing it without.... :/

>>5148862
>you're supposed to add milk to scramble?
No

>>5148862
when you add a little milk to scrambled eggs they tend to come out fluffier.

>>5148869
Hmm. Never tried that. All the recipes online say to add milk....

>>5148863
why do you say no?

>>5148863
>>5148869
>>5148874
Milk, water, or club soda will all make scrambled eggs fluffier.

>>5148874
Plebs think adding milk makes eggs creamier. Want to know what makes eggs creamy? Not overcooking them.

>>5148881
Lawd, a million times this.

>>5145715
Wait, you FLIP them? Isn't the yolk supposed to be raw and runny?

>>5148881
>>5148884
whole milk adjusts the flavor and consistency
before calling someone a pleb learn something before you speak up

>>5148881
>>5148863
>>5148884

http://www.bonappetit.com/test-kitchen/common-mistakes/article/5-common-scrambled-eggs-mistakes

> “Don’t add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy.” –Mary-Frances Heck, Associate Food Editor

> “Don’t overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don’t, there will be a rotten clean-up job in your future.” –Janet McCracken, Deputy Food Editor

yeah, i think you guys are right... there's no need to add milk to eggs just like there's no need to add eggs to ground beef for burgers.

Enjoy your milky overcooked eggs, google-less pleb: >>5148937

http://www.youtube.com/watch?v=eFP6FQX6Fus

>using milk

>not heavy whipping cream

Milk is for cereal and that is it.

>>5145754
I'm a professional chef, this is the only way to make scrambled eggs, don't omit the creme fraiche.

>>5148969

can i just use sour cream instead of whatever the fuck creme fraiche is?? im not buying that shit.

Eggs Benedict. Let me show you how to do it.

1st, gather ingredients. You need eggs and green.. parsely. and misc.

>>5148979
separate out some yolks and read how to poach an egg on the internet while water boils.

>>5148951
>trusting google over your own taste buds
I don't add milk to my eggs and I still think you're a retard

>>5148986
Apparently poaching eggs is just boiling them in water. Easy dropping them in though. These were my first ever poached eggs.

>>5148991
Okay you need to toss in the yolk and a shitload of butter into a very very low heat pan. Whiskey is a poor substitute for lemon juice btw.

>>5148979
Wait a minute... I remember you, you fucked up big time!

>>5148973

n.b: that man this not a professional chef.

>>5148979
no friend, let me show you

>>5148994
Like I said, very important to keep it over LOW heat, shit use a deal like a pot in a pot of hot water or something. Theres a word for it. I don't know

>>5149017
Double boiler or bain marie

>>5148951
do those eggs look wet and overcooked?
you use a small amount of whole milk or cream or butter or cheese to adjust the fat content/acidity/flavor/texture
it doesn't take much, but, of course, adding too much, and not scrambling properly will result in a mess
I'm not going to attempt to prove to you my credentials, eventhough I have more than anyone writing for bonappetit, it's silly to go there on this board, but just scroll up a little to see a video of a Michelin 3 star chef suggesting the same
bonappetit is retarded sometimes

>>5148999
Shut up bitch. Look how smooth that shit came out!

...at least the eggs were poached well

>>5149025
It still tasted good. Don't forget the parsley.

>>5149025
Mhm...the eggs look a bit over done, actually. That pic looks like someone popped a huge boil and put it on toast.

(but hey, you tried! You'll no doubt do better next time.)

>>5149017

oh dear

>>5149032
Again, lemon juice not liquor. I figured that had similar traits but I was wrong. I apologize for there not being a firearm in these photos.

>>5148973
Creme fraiche is just cultured cream, why the fuck would you want the flavour of sour cream in eggs

>>5149036
I'm moving on from straight eggs. I know when I'm beat. I think my next thread will be crepes or something.

>>5149038

the whisky is not why you fucked up dude

>>5149046

>Creme fraiche is just cultured cream

so is sour cream

I like to make frittatas. Just made one a few minutes ago actually. Onion, mushroom, spinach, tomatoes and ham. Whites whisked, the yolks and filling gently folded in. Hot skillet for 1-2 minutes, then into a 400 degree oven for 10 minutes to finish, or until browned to your liking on top. Sorry for the bad picture.

>>5145908

I tend to do this as well, only I put a touch of milk in with the eggs while I'm mixing them before putting them in the pan. Works alright for a pleb version of a proper omelet too: put eggs in the pan, wait for the bottom to harden up a bit, dump in your fillings, then just fold that shit. Outside gets a nice brown to it while the inside is good and creamy.

>>5149063

that's a lot of work for what is essentially an omelet, no?

>>5149055
holandaise can be a bitch
watch some videos of people making it sometime
dunno if you will ever even try it again, but once you get the hang of it, it's fun to make, just takes a lot of patience, or slightly less patience and a blender

>>5149065
>nice brown

>>5149108
>liking bad brown
total pleb look at this guy

>>5149121
this is no joking matter omelettes are life or death mother fucker

death to browned eggs

>>5149087

If an extra 2 or 3 minutes to whisk whites is a lot of work, then yes. And it's not quite an omelet. It's much lighter and fluffier because of the whipped whites.

>>5149141

i dont like the whites anyway so ill continue to mix my yolks in.

>>5149148
You do mix the yolks in, after you whisk the whites. You still get the whole egg, but whisking the whites separately allows them to become light and fluffy. THEN you mix in the other shit and cook. It takes all of a few minutes of work for a much more awesome result. Don't be lazy anon.

>>5149148
RACIST!

I used to love scrambled egges, and omelettes and all that. now they would only be worth the extra ingredients they came with.

If I make eggs or have the choice...that yolk man. I just fry 'em up, over easy. the only way

sautee onions and mushrooms with butter and oil and then mix eggs until whites are out, salt pepper half and half cream pour into pan, and push stir to fluff the eggs ups.

>>5149017
>>5149025
>>5149032
Holy fucking shit. Is nobody going to get upset about this? Is nobody going to tell him how to make a real holandaise? Is this guy a troll???

>>5149245
It's very old.

>>5149175

that doesn't make any sense... i always wisk my eggs (both yolk and whites) and they get aerrated enough. I highly doubt whisking just the egg whites then mixing the yolks in would make any difference.

thats like this stupid fucking crepes recipe I always follow:

> In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

What the fuck? Why would I be mixing flour and eggs first then adding milk and water? its retarded.

Obviously I put the eggs, milk, and water first and whisk that until i add the flour.

>>5145754
It's horribly labor/time intensive. I can get almost the same results by whisking them and putting them in a cast iron pan with a lot of butter and stirring. They cook up a lot faster and are almost as creamy

damn that (op' s pic)iseggzaatlly what I am having. cuisnaart pan .two soft scrambled eggs on toast cooked in a teaspoon of butter Ilike my 8 and 12 stainless pans about 30 bucks each goes stovetop to oven(fitst time you grab that 400f handle you ownt forgheget it(not or kids).I have found them to be good as or better than cast lighterandway better than AL, 40 bucks and worth every penny like corningware or pyrex

>>5149371

Sure it does. Egg whites whipped act completely different from whole eggs. By folding in the yolks later, and not mixing much, you keep the fluffy texture of the whites. Once baked, it takes on a texture more like a fluffy cake than an egg.

>>5149371
on the crepe batter

you aren't looking to incorporate air the same way
and you should strain the mixture to ensure no clumps
it is fairly forgiving, so I can understand cutting corners, but those steps make more consistent results

>>5145754
undercooked overtly subtle vomit. This guy ruined eggs by undercooking them.

>>5145892
http://www.youtube.com/watch?v=tjULOpzlpQ8
Indian style, the best style.

>>5149371
>babby's first cooking

>>5145754
YOU DONKEY IT'S RAAAAAAAAAAAW

>>5149492
lol

>>5149480

You must be American.

Rubber eggs aren't cool

>>5149491
That's funny. As an Indian that's always how I had eggs (and similarly prepared omelettes) and I love them. However of late I'm really enjoying the French/Ramsey preparation and other European preparations. LIke I haven't had Indian style eggs for months.

Novelty is the bet spice as someone said.