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Let's talk about eggs

yeah not that much, just more than i am used to in a proper meal. say around a few tablespoons is enough. it's a pretty sweet dish, but the egg and tomato really balance it out quite well. try it!

speaking of sugar in chinese food. their white sliced loaf bread is like candy to me. (p.s. i don't eat white bread at all over here).
 
also, when done properly, a chinese meal consists of several dishes. so in every meal there is a mix of stuff. over there we'd do all the leftovers every night and as they finish one at a time, they are replaced with new dishes one at a times. it's like an evolution of meals.
 
I'm just about to make poached eggs for the first time in my entire life!! Eeeep I'm nervous :D
I will report back.
 
^^you can always add a little vinegar in just before swirling the water round for a better hold, I love poached eggs so easy and quick. good luck with yours I am sure you will manage just fine :)

I had for breakfast spinach, peppers, mushrooms, red onions fresh basil in an omlette it was superb, only 2 eggs but beat them with a little water for extra fluffiness sprinkled over a little grated cheese and paprika. this is on my hit list for future meals. yum :)
 
^^ That omelette sound amazing!!

I watched a few videos on youtube about how to poach eggs, before I did it. And yes they all said to put vinegar in the water! Thanks hun :)

They poached beautifully, I must say, for my first attempt ever =D
However, it was a bit too "eggy" and a bit too much for me to handle....I only ate one (with toast of course) and couldn't finish the second one...
I think I might stick to hardboiled :D
 
tiggerific said:
^^you can always add a little vinegar in just before swirling the water round for a better hold, I love poached eggs so easy and quick. good luck with yours I am sure you will manage just fine :)

I had for breakfast spinach, peppers, mushrooms, red onions fresh basil in an omlette it was superb, only 2 eggs but beat them with a little water for extra fluffiness sprinkled over a little grated cheese and paprika. this is on my hit list for future meals. yum :)
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Mixing water with egg is not good! Infact if theres one thing you dont want eggs to mix with its water, it ruins the consistency of them, making them runnier. A better way to get fluff is to seperate the yolk and white, beat the white for a little bit seperatly from the yolk, till it froths up a bit, then beat in the yolks. It makes for a very fluffy omelette or scrambled eggs :)
 
moonyham said:
Mixing water with egg is not good! Infact if theres one thing you dont want eggs to mix with its water, it ruins the consistency of them, making them runnier. A better way to get fluff is to seperate the yolk and white, beat the white for a little bit seperatly from the yolk, till it froths up a bit, then beat in the yolks. It makes for a very fluffy omelette or scrambled eggs :)
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actually it is normal to add a little water in with eggs when making an omlette over 20 years in catering and I can say everyone I know does it, and all restaurants and hotels I have worked in do it that way also (or add a little bicarb) you add about a tablespoon as the steam rises it helps make it even fluffier. As long as you beat it well, if you don't well I have no idea what you would end up with as it has never happened to me.:)
 
Yeah. Im a chef, i only really know what i have been taught and seen but everyone ive come across has been really hating on water with egg.

I mean tbh, im not a fan of egg being mixed with any liquid. I believe it should always be left pure egg for scrambled/omelets and so on.
 
n3ophy7e said:
^^ What about with a splash of milk??
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I never put anything with egg, not even milk. I think anything thats egg should be just that, egg. It all started when i worked at mcdonalds and i saw that there scrambled eggs didnt have anything but 2 eggs fried a certain way.
 
I have never heard of scrambled egg not being made without milk or cream before.
I can give quite a few recipes on it, as we have had people stay here over the years with certain allergies, and some with just taste preferences, of which happy to cater for. the only time I have ever used cream of tartar was for one family who wanted scrambled eggs and used that and and 1 tablespoon of water per egg.

Quite often these places do it on cost, McDonalds I presume would be the same, I am presuming it is the fast food place and I am pretty sure they are really cheap so would find cost effective ways to send it out and make the most amount of money per dish and for time of employees.
 
Mmmmmmm fried egg (no runny yolk) whole wheat english muffin sandwich with cheddar cheese, and "Canadian" bacon.
My version beats the snot out of Rotten Ronnie's.
Ketchup is a must for me on eggs. My husband frowns when I mess up his stellar omelets with it.
 
moonyham said:
Yeah. Im a chef, i only really know what i have been taught and seen but everyone ive come across has been really hating on water with egg.

I mean tbh, im not a fan of egg being mixed with any liquid. I believe it should always be left pure egg for scrambled/omelets and so on.
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Just out of curiousity what is it you do in a kitchen, I mean what kind of chef. I know in baking you do not normally mix liquid with eggs unless its something like custard, however in a lot of dishes such as quiche, frittats, even pancakes and yorkshire puddings so not mixing eggs with a liquid seems a strange concept to me.
Could you maybe list a few dishes I am willing to give them a try and let you know how I get on with them.
thanks :)
 
tiggerific said:
Just out of curiousity what is it you do in a kitchen, I mean what kind of chef. I know in baking you do not normally mix liquid with eggs unless its something like custard, however in a lot of dishes such as quiche, frittats, even pancakes and yorkshire puddings so not mixing eggs with a liquid seems a strange concept to me.
Could you maybe list a few dishes I am willing to give them a try and let you know how I get on with them.
thanks :)
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Im a pizza chef for the most part but have done other stuff. I have been to chef school and can cook basically anything and i love to do it.

If you are making pancakes you are going to have to mix milk with eggs etc, same for quiches, but i would never mix water in with it.

Scrambled eggs to me is whisking up some eggs, chucking them in a hot frypan with a good amount of butter and moving it rapidly around for a short amount of time.

What kind of dishes are you after?
 
I meant what is it you do with eggs without using liquid as I have never came across it before and was wondering what you do make so as I can add something new in.
However if you think of butter as churned milk I suppose works the same lol.

I only add water in with omlettes most other stuff it is milk.
what egg dishes would you make for yourself or what do you make for guests when they stay?
 
Damn- the one reason I don't have any right now is they would not fit in my back pack pack. There was no more room. What with the bread, tuna. paper towels, corn beef brisket, my basket was full (and Tamales) I'm on a bicycle can only carry 10-20 lbs at a time ! Such is life. I'm getting used to my nearly zero carbon lifestyle. Those Tamales are so good they make up for the loss of anything else!!
 
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