Scrambled eggs

On Mon 15 Aug 2005 01:17:08p, Joseph Littleshoes wrote in
rec.food.cooking:

Quoted message said:

Bob said:

Joseph said:

Of course a soft boiled egg served with a nice slice of hot garliic
bread....

Or what I'm just about to have: a soft-boiled egg on a honey-wheat
English
muffin with a few drops of Pickapeppa sauce...

Bob

Sometimes when i have overnight guests i take a muffin tin and push
slices of buttered bread into the tins to form a sort of bread cup and
then toast it in the oven, once the bread is lightly toasted a
scattering of cheese, diced ham, green onion, garlic, pinch of curry
powder or any other ingredients are placed in the toast cup and and egg
or 2 broken into the cup, the whole thing put back in the hot oven for 5
- 7 minutes and then served with a nice sauce, my favorite for this
being hollandaise.

I used to have some German glass, lidded containers for boiling &
serving the eggs in that i really liked, one could add any small amount
of ingredients one liked and pop it into a pan of boiling water for a
few minutes and then serve in the container. Unfortunately they
'disappeared' on a cross country move i once made.

I am considering replacing them with a French ceramic version with a
screw top metal lid. I liked the German clear glass ones as you could
actually see the eggs inside and judge the doneness visually.
---
JL

Ah, yes, egg coddlers. I used to have a set of 8 that were French clay.
The lid was also made from clay and threaded onto the cup. Alas, before
one of my moves I got talked into putting them in a garage sale. I have
them no more.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Joseph said:

Sometimes when i have overnight guests i take a muffin tin and push slices
of buttered bread into the tins to form a sort of bread cup and then toast
it in the oven, once the bread is lightly toasted a scattering of cheese,
diced ham, green onion, garlic, pinch of curry powder or any other
ingredients are placed in the toast cup and and egg or 2 broken into the
cup, the whole thing put back in the hot oven for 5 - 7 minutes and then
served with a nice sauce, my favorite for this being hollandaise.

Sounds very good, and a good template for experimentation with different
ingredients, e.g., crepes instead of bread, different stuff in the bottom,
different sauces, and so forth. I'll have to try it sometime.

Quoted message said:

I used to have some German glass, lidded containers for boiling & serving
the eggs in that i really liked, one could add any small amount of
ingredients one liked and pop it into a pan of boiling water for a few
minutes and then serve in the container. Unfortunately they 'disappeared'
on a cross country move i once made.

I am considering replacing them with a French ceramic version with a screw
top metal lid. I liked the German clear glass ones as you could actually
see the eggs inside and judge the doneness visually.

Clear-but-pricy ones at Williams-Sonoma:
http://makeashorterlink.com/?O5AE26E9B

Bob

Bob said:

Joseph said:

Sometimes when i have overnight guests i take a muffin tin and push

slices

Quoted message said:

of buttered bread into the tins to form a sort of bread cup and then

toast

Quoted message said:

it in the oven, once the bread is lightly toasted a scattering of

cheese,

Quoted message said:

diced ham, green onion, garlic, pinch of curry powder or any other
ingredients are placed in the toast cup and and egg or 2 broken into

the

Quoted message said:

cup, the whole thing put back in the hot oven for 5 - 7 minutes and

then

Quoted message said:

served with a nice sauce, my favorite for this being hollandaise.

Sounds very good, and a good template for experimentation with
different
ingredients, e.g., crepes instead of bread, different stuff in the
bottom,
different sauces, and so forth. I'll have to try it sometime.

While i will put the diced meat in the bottom i usually sprinkle any
herbs or spices over the top even small slices of green onion and cheese
but either way works.

The French make a large bread bowl and stuff it with copious amounts of
things and the whole thing is then eaten. Back in the day we used to
spend a couple of days making 'trenchers' (iirc) for a local SCA annual
revel.

Quoted message said:

Quoted message said:

I used to have some German glass, lidded containers for boiling &

serving

Quoted message said:

the eggs in that i really liked, one could add any small amount of
ingredients one liked and pop it into a pan of boiling water for a

few

Quoted message said:

minutes and then serve in the container. Unfortunately they

'disappeared'

Quoted message said:

on a cross country move i once made.

I am considering replacing them with a French ceramic version with a

screw

Quoted message said:

top metal lid. I liked the German clear glass ones as you could

actually

Quoted message said:

see the eggs inside and judge the doneness visually.

Clear-but-pricy ones at Williams-Sonoma:
http://makeashorterlink.com/?O5AE26E9B

Bob

William's Sonoma is a type of store i wont patronize on Principe. It
just too over the top for me, a local restaurant supply house has some
of the French ceramic "cocottes" (sp?) on order for me, plain without
any decoration. Commercial versions with out the faux delft decoration.

Course it took me 6 months to get the local liquor store to begin to
stock Calvados so i am not holding my breath
---
JL

On Fri, 12 Aug 2005 17:45:57 GMT, I needed a babel fish to understand
Robert Klute <[email hidden]> :

Quoted message said:

On Fri, 12 Aug 2005 15:12:05 GMT, "Peter Aitken" <[email hidden]>

Quoted message said:

That's really odd - I have never once seen a gray liquid seeping from eggs.
Perhaps you cook them differently - I am a slow and creamy person (I can't
wait to hear the responses to *that*!). Have you tried cream? That's the
best!

Isn't seepage a sign of the eggs being overcooked? The proteins have
unbonded and loosing the liquids that were bound in the structure.

that was my understanding... I believe I learned that from one of the
various Good Eats shows. Alton Brown rocks... His shows are what I
want in a cooking show.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

Wayne Boatwright said:

Joseph Littleshoes said:

I am considering replacing them with a French ceramic version with a

Quoted message said:

screw top metal lid. I liked the German clear glass ones as you

could

Quoted message said:

actually see the eggs inside and judge the doneness visually.
---
JL

Ah, yes, egg coddlers. I used to have a set of 8 that were French
clay.
The lid was also made from clay and threaded onto the cup. Alas,
before
one of my moves I got talked into putting them in a garage sale. I
have
them no more.

Ever seen the movie "its a mad, mad, mad, mad world"? The moving man in
the movie reminds me of the time i had a house full of belongings moved
across country. When i eventually got some of my belongings back after
taking the company to court i had a sum of money but not those things i
had collected over a life time. Including several hundred vinyl
records. As well as a bunch of cooking equipment.

Fortunately i took the really valuable stuff with me in a trailer.
---
JL

Quoted message said:

--
Wayne Boatwright *¿*

On Tue 16 Aug 2005 06:39:35p, Joseph Littleshoes wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Joseph Littleshoes said:

I am considering replacing them with a French ceramic version with a

Quoted message said:

screw top metal lid. I liked the German clear glass ones as you
could actually see the eggs inside and judge the doneness visually.
---
JL

Ah, yes, egg coddlers. I used to have a set of 8 that were French
clay. The lid was also made from clay and threaded onto the cup.
Alas, before one of my moves I got talked into putting them in a
garage sale. I have them no more.

Ever seen the movie "its a mad, mad, mad, mad world"? The moving man in

Yes, but I don't remember anything about it but the title.

Quoted message said:

the movie reminds me of the time i had a house full of belongings moved
across country. When i eventually got some of my belongings back after
taking the company to court i had a sum of money but not those things i
had collected over a life time. Including several hundred vinyl
records. As well as a bunch of cooking equipment.

Fortunately i took the really valuable stuff with me in a trailer.

I've been lucky with movers. Never a thing broken. The only stuff I
usually take myself is electronic equipment.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0533-1, 08/16/2005
Tested on: 8/16/2005 7:35:35 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Bob said:

Joseph said:

Sometimes when i have overnight guests i take a muffin tin and push slices
of buttered bread into the tins to form a sort of bread cup and then toast
it in the oven, once the bread is lightly toasted a scattering of cheese,
diced ham, green onion, garlic, pinch of curry powder or any other
ingredients are placed in the toast cup and and egg or 2 broken into the
cup, the whole thing put back in the hot oven for 5 - 7 minutes and then
served with a nice sauce, my favorite for this being hollandaise.

Sounds very good, and a good template for experimentation with different
ingredients, e.g., crepes instead of bread, different stuff in the bottom,
different sauces, and so forth. I'll have to try it sometime.

Quoted message said:

I used to have some German glass, lidded containers for boiling & serving
the eggs in that i really liked, one could add any small amount of
ingredients one liked and pop it into a pan of boiling water for a few
minutes and then serve in the container. Unfortunately they 'disappeared'
on a cross country move i once made.

I am considering replacing them with a French ceramic version with a screw
top metal lid. I liked the German clear glass ones as you could actually
see the eggs inside and judge the doneness visually.

Clear-but-pricy ones at Williams-Sonoma:
http://makeashorterlink.com/?O5AE26E9B

Bob

Could I improvise with a glass dish and plastic wrap, since this
link says they can be done in the micro??? Sharon