SWF, 37, Can't Cook Eggs, GSOH

Urbane Guerrilla · 09-03-2009, 08:31 PM

Everything I've learned about fixing eggs has been covered, SG. I never turn fried eggs over any more, I just lid the pan. Tighter is better for fit, so's to keep the steam in. A Pyrex lid is handy, as you can check on the doneness of the yolk without having to lift the lid.

Poached eggs are done (pretty hard, usually when I do them) when they float after you loosen them from the pan bottom. I usually try to get them only sort-of hard, which really does improve the flavor.

On rare occasion, I open an Elizabeth David volume for "Souffle Omelette bon Labourer." It really is something between a souffle and an omelette. You set the bottom on the stovetop, then transfer to the oven to finish. Seasoned with tarragon and shaved hard Gruyere cheese.

I hardly ever boil them. Perhaps I should.

09-03-2009, 08:31 PM	#38
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Everything I've learned about fixing eggs has been covered, SG. I never turn fried eggs over any more, I just lid the pan. Tighter is better for fit, so's to keep the steam in. A Pyrex lid is handy, as you can check on the doneness of the yolk without having to lift the lid. Poached eggs are done (pretty hard, usually when I do them) when they float after you loosen them from the pan bottom. I usually try to get them only sort-of hard, which really does improve the flavor. On rare occasion, I open an Elizabeth David volume for "Souffle Omelette bon Labourer." It really is something between a souffle and an omelette. You set the bottom on the stovetop, then transfer to the oven to finish. Seasoned with tarragon and shaved hard Gruyere cheese. I hardly ever boil them. Perhaps I should. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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