/ck/ - Food & Cooking

bumpan

since im going to be away for a couple of week ill make the chicken sandwich this week as well as my egg dish which will feature eggs prepared with two different methods

watch this space kids

>>6200015
Do eggs need to be the central component of the dish or can they just be included somehow?

>>6201182
I'm not OP, but I would think central, like in a soufflé or a carbonara or something.

step 1

gather all natural ingredient organic

no fake, or process
this will make best fresh clean taste meal

>This thread

https://www.youtube.com/watch?v=PNLcwqUOXfQ

>>6200015
let me fly
FAR AWAY FROM HERE
FUN
FUN
FUN

>>6202633
Wow, I haven't seen that for years, but I still remember the tune off by heart.

I'm gonna pickle some eggs this weekend. Might post pics here...

step 2

crack egg into bowl (2 here)
beat egg with fork to scrambles
add milk for taste texture
nuke egg 45-60 second per egg

>>6202656
>>6202633

>>>/f/2678818
I knew I still had the file somewhere!

step 3

watch egg cook to perfect

step 4

make sure to cook till almost pop, this make nice and fluff
let egg defluff in bowl
chop egg into piece
put piece on flatbread

>>6202668
ayyyyyy mon

>>6202718
Just stop before the ketchup touches the eggs. No gore thread. No.

step 5

add cheeze, more is better, but less if you dont like cheeze
nuke to melt cheeze
make sure it all melt
add Trader Joe's® Organic™ Ketchup©

>>6202745

how many times can you put something in the microwave before it becomes toxic?

step 6 last

fold it up and eat!

congradulation on making traditional tex-mex Huevos Rancheroes

>>6202758
What if it unfolds while I'm swallowing it?

>>6202764
you will suffocate and the suffering will be over

>>6202764
Just re-fold

>>6202725
you didnt stop her in time

Microwaved eggs can be okay, but why would you overnuke them so much.

>>6204011
>overnuke
impossible

>>6202617
You clearly have no idea what organic even means

bumping

>>6204637
Organic foods are foods produced by organic farming. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives.[1]

>>6202758
Oh God I feel sick.

ok here is steamed eggs with cured yolk

>>6207623
2:3 ratio of egg to water/light stock

and a dash of white pepper, beaten gently until everything is mixed

pour into heatproof vessel and steam for 20 minutes, or until firmly jiggly

>>6207626
its ready when you stick a toothpick in and it comes out clean

>>6207632
here are egg yolks cured in soy sauce/mirin for 2 days

>>6207637
boop

>>6207638
the cured yolk is hard on the outside like cheese, but creamy inside

the steamed egg is very tender

i had it with soy sauce

>>6207641
is this some sort of Asian dish or your own creation?

>>6207641
Looks good. I prefer to steam it in a shallow dish so the egg cooks quickly and evenly.

>>6207712
Common chingchong food. Goes by many names.
http://en.wikipedia.org/wiki/Steamed_eggs

>>6207712
the steamed eggs are common in asia, the cured yolk i saw in some obscure japanese video

>>6207724
ha, i was gonna use my bowl but realised too late i couldn't lower it into the pot without burning my hands on the sides

>>6207641
Looks good, Borneo! Love the cured yolks.
I make a garlic custard every once in awhile, and I'm always looking for different ways to dress it up/serve it, and I think I'm going to try the cured yolks with it next time. I think they'd really compliment it.

>>6207755
a lot of white will stick to the yolk (as you can see in >>6207637) but you can dab it off with a paper towel, the white stays watery while the yolk solidifies a little so it's not too hard

i'd say cure it for one day only, it'll be more paste like that way and you can smear it over the top of your custard

>>6207733
You need a nice wok to steam stuff in then.

Possibly the easiest dish week yet...and 2 entries, one of them a very sad dish....

can /r9k/ please leave this board with their pathetic sad sack shit

>>6209076
Why don't you cry about it?
And calling someone's contribution "a sad dish" is pretty rude and arrogant. Expected maturity and less condescending. My bad. What a shame.

>>6209076
Give it the weekend.

Step 1

Hunt and gather materials...
for finest of American ingredients

Step 2

Beat eggs and season with salt...

>>6202754
Over a billion

Step 3

Toast prok bacon strips

Step 4

Put fried potatoes in bowl to shape.

Step 5

Layer prok bacon with fried potatoes.

Step 6

Make sure to leave one prok bacon strip for garnish

Step 7

Add beat eggs, prok bacon and fried potatoes together

Step 8

Nuke for 1-2 minutes, be sure to still have eggs partial runs

Step 9

Nice and runny and time for garnish with cheese.

Step 10

Make sure cheese is made with real milk!

Step 11

Sprinkle cheese...don't be stingy here

Step 11

Sprinkle cheese...don't be stingy here

Step 12

Affix prok bacon strip atop.

Step 13

Nuke until cheese melted.

Step 14

Make sure organic for best flavor

Step 15

Garnish like a superstar...your wildest dreams... ta da!

>>6210018
wa la!/10

>>6210018
why did you put plastic on your eggs

>>6210035
plastic?

Here's my dish - fried egg on avocado on toast. Nothing fancy just a nice simple breakfast.

Fried egg on avocado on toast. Nothing fancy just a nice simple breakfast.

>>6210757
Looks like a crying cyclops as animated by Disney.

>>6210796
Can't unsee.

I'm going to be posting my egg dish tomorrow, pasta with zucchine in egg sauce. I made the sauce already and took pictures of the whole process. I just need to toss it with pasta.
This is someone else's picture from the internet of the same dish.

didn't take a picture but i fried an egg and put it on an onion bagel with turkey bacon

>>6202758
Microwaved eggs and ketchup whats the point of natural ingredients?

>>6207632
>>6207641

Can one make a sweet version of this successfully?
The texture looked great

>>6210915
Look into steamed custard recipes.

>>6210915
Interesting that you should mention a sweet version. There is indeed something very similar in Cantonese cooking, it is called dun daan (燉蛋, steamed egg). It generally uses milk instead of stock. This video details how to make it.

https://www.youtube.com/watch?v=hpsg-CTNmlc

Personally the savoury version of steamed egg is tastier, if you want a soft sweet pudding then there is something called dun lai (燉奶, steamed milk). It looks like the pic. You can google it to get a recipe, it is not too hard to make and tastes heavenly.

>>6207637
Cool.

Gonna try making a quiche. This may end badly.

>>6212493
There's really no way to fuck up a quiche. You coul dburn it, I guess. But that could happen to anything you put in the oven if you're retarded.

Eggwash the rim of the crust or cover the edges with tinfoil halfway thru so it doesn't burn.

>>6212498
>>6212493
I didn't even consider quiche. I made and froze a 2-portion spinach-and-onion/Gruyère quiche on Tuesday. Would have been bigger, but I don't have a large enough tart plate and didn't want to use a pie plate because I always have difficulty removing the damned thing from a pie plate.
And >>6212493, what will you be putting into it? Quiche is my favourite picnic food.

>>6202701
>All organic fresh and clean taste
>microwaves

>rekt

>>6209138
Fuck off sjw

>>6202764

Learn to chew.

Made an omelette with broccoli and cheese.

>>6212498
Cheers for the tip, the crust came out okay. I think the hard part'll be extracting it now.

>>6212538
It's sort of Lorraine. Cheese, some bacon and ham and a bit of red onion.

>>6212695
Not bad looking, I'd eat that.

>>6212695
Turned out it wasn't quite cooked in the middle yet, so back into the oven under some foil. Damn lying skewers.

>>6212737
What a shame, yet it looked so good on top....

>>6212695
I hope this question isn't insulting to ask, but was this your first attempt at short crust? It looks better than my first attempt by leaps and bounds.

>>6212695
>tfw quiche is my favorite food
>tfw no stuff to make it

>>6212942
You can put anything you want into a quiche. All you need are the eggs. You can even make the crust out of breadcrumbs or crackers. Are you really suggesting you lack eggs and crumbs of some sort (or flour)?

Not the prettiest slice ever, but it tasted alright. Probably try a wider / shallower tin next time to see if it cooks more evenly.

>>6212901
Nah, I've done shortcrust a few times, just not done a pie base before.

>>6212956
i want good quiche, didn't realize i needed to be specific on this

>>6213034
And what do you think you need for a good quiche? I made a good quiche recently. Shortcrust (flour and butter though I cheat with a little egg white, as well). Savoury custard base (whole eggs, egg yolk and a bit of fluid dairy, such as milk or cream, though neither is strictly necessary) and fillings/toppings of choice.
Blind bake the shortcrust, let it cool, add the custard, stir in the fillings/toppings then bake until set. ezpz

>>6202758
>Huevos Rancheros
>Not drowning sunny side ups, in a roasted tomatoes and chorizo sauce with a bit of cilantro

stay pleb

>>6213204
this will mean nothing to you but i just made my first good loaf of bread. fuck i feel good that it is not shit.

>>6213307
What sort of bread?

>>6213307
im on a road to good bread whenever i want it. no more store bought for me!

>>6213311
was supposed to be a french roll but i wanted a loaf instead.

>>6213320
I'm confused by that. Post your ingredients, please, so that I might get an idea of the sort of bread it might be?

>>6213329
The recipe i followed had me use Olive oil, sugar and a 1/2 tsp of salt.
used normal all purpose flour and yeast as base... don't know if or what other types of yeasts there are.

>>6213068
>fluid dairy, such as milk or cream, though neither is strictly necessary
It's not custard without the dairy. It's just scrambled eggs.

>>6213360
Oh! Soft white bread. Looks good.

>>6213384
>scrambled eggs
Beaten eggs, maybe, but not scrambled. Scrambled eggs are stirred about vigourously in the pan, no?
Anyway, yeah, you're right: without the fluid dairy, it's not a custard. Dunno if the lack of milk/cream would mean that it's not a quiche but, rather, an egg pie, but either way, it's still good.

>>6213408
>>6213384
Oh, and if you've never, egg pie with hard-boiled eggs is delicious. Add a little bicarb to the beaten eggs and stir in sliced hard-boiled eggs, shredded, cooked ham and a sprinkling of shredded cheese and you're golden.
I do egg pie using puff pastry or phyllo dough and in a loaf pan, folding the excess dough over top of the pie filling. The bicarb makes the beaten eggs fluff up, pushing upward on the crust. Dunno if this is common elsewhere, but I do love egg pies about as much as I like quiche.

>>6213408
Sure, a frittata then. But yes, a quiche is made with custard. I'm sure it's still good, but it's not quiche.

>>6213432
Common misconception.

For one, frittate have no crust.

Secondly, the name literally means "fried." If they're baked, they're not fried. That's a Savoy-style omelette (or country omelette).
A frittata is flipped in the pan to cook its opposite side. A Savoy-style omelette is fried on one side then baked to finish. That's the only difference between the two.

In Italy, however, frittata refers to all solid, semi-homogeneous, savoury egg dishes just as 'omelette' is used similarly by the French. A frittata in France is simply called an 'omelette italienne.'

https://www.google.com/images?q=recette+omelette+savoyarde

https://www.google.com/images?q=omelette+italienne

Finally, egg pie it is, then.

>>6202718
you let the egg settle for too long

good scrambles should be like cottage cheese or similar

>>6213525
bird

>>6213529
I don't have any new so here is a babby pic

>>6213548
who is red bird?

>>6213553
a bird about his age that shared a cage with him since being hatched

>>6213556
you have two birds?

>>6213558
they shared a cage at the bird store and went their separate ways when they were old enough to take home

>>6213564
i want to stuff them each into my shirt.

Olive oil, a peeled plum tomato run through a rotary grater and two thinly sliced onions.

Salted generously then sautéed until the onions are softened.

Topped with a little vegetable stock.

Thinly sliced zucchine and more salt. Then sautéed again.

Topped with more vegetable stock then allowed to reduce just a tad.

Temper some beaten egg with the hot veg mixture.

When about half the veg mixture has been mixed into the eggs and the eggs are now quite hot but not curdled...

>>6213737
... off the heat and quickly beat the egg mixture into the pan of veg. I wasn't able to beat it quickly enough while trying to take a picture, so I yielded some curds. This should be smooth and not at all curded like in this pic, sorry.

Toss with cooked pasta and serve, possibly with grated parmigiano and fresh cracked pepper on top.

This is one of my favourite foods from childhood and I still cook and eat it today, as you can see.

I don't think it's something most people would like, to be honest, but I love it.

>>6213750
> zucchini is chopped too big
> shit presentation
you can do better man, DIOMERDA.

>>6213764
Wasn't really trusting myself to chop into fine sticks that day. Have Parkinson's, after all. Could very well take half my hand if I happen to shake that way.

Also, my family cuts it in even bigger pieces than I do! At least mine are pretty close to wafer thin. They like them cut more roughly, which is fine, I guess, but I like it more like this or finely julienned as in >>6210813
My family also cook it quite a bit longer than I do. Mine, despite how thin the zukes are sliced, is still a bit toothsome while theirs is more like a mush. Still tasty, but I've still got a full set of teeth and I'd like to use them while they're present.

>>6213574
is this you

>>6214684
that image is classic but also does no belong on /ck/

>>6213785
>Wasn't really trusting myself to chop into fine sticks that day. Have Parkinson's, after all. Could very well take half my hand if I happen to shake that way.


I always like to think of you as a really cute meek Japanese girl with the shakes who just needs a nice strong man to guide your hands and be there for you everyday.

>>6214769
are you at a stage where you can't use a knife gaurd technique or something.I'd figure if you keep your knucles out and fingers in, it'd contact the blade and prevent cutting even if you're unsteady.

>>6211249

Don't forget the even better version: shuangpinai

>>6213750
>threw up a bit in mouth

>>6213736
Is the tempering strictly necessary for this dish? When I make carbonara, I just stir the eggs straight in with the only heat coming from the pasta.

>>6205495
AYY LMAO
Keep falling for the "organic" farming ruse

>>6216238
To be fair, this isn't carbonara.
With carbonara, there's no liquid in the recipe other than the eggs themselves.
Pasta with zucchine and eggs uses vegetable stock. Without tempering the egg first, when you add them to the dish, they'd curdle. You'll wind up having made zucchine egg drop soup, I'd think.

>>6215349
Aw. I like it. It's one of my favourite childhood foods. I understand it's not very appealing, but that's okay. Many of the most delicious foods aren't.

>>6216765
>It's one of my favourite childhood foods.
What country is this in?

>>6216765
Ah, that makes sense. Didn't realise there was that much stock.

bump

>>6219534
I dislike you so much in this moment, the new thread is going live shortly and you necro'd this one from page 10

thankyou so much

>>6219558

bump

>>6219558
Mwahahaha.
How about I bump all the other threads below it above this one so that this one will fall off, then? I'll even sage this post.

I made pickled eggs on Saturday. I did a thread about it. They should be ready by this Saturday. They're supposed to turn dark red from the beet juice. I also cut slices into a jalepeno and threw it in there.

I'm going to make my egg dish tonight for the competition, Hope it's not too late for the contest.