Post: #51

35-45 eggs per week for me!

Post: #52

I never scramble eggs, unless cooking for the masses. Adding a little milk will make them fluffy. Kick it by adding a good dose of fresh ground black pepper.

My preference is sunny side up. I then put them over corned beef hash, grits, or biscuits. The runny yolk mixes in and makes everything SO good.

People tend to over boil eggs. I add a bit of salt which causes the shells to crack. That means they are done. Immediately put them under cold water to stop them from cooking any longer. The cold water rinse also makes it easier to peel.

Side note- NEVER buy corned beef hash in a can. That shit is on par with canned dog food. Fuck. Here's a recipe for Filipino style hash. It is great with eggs over easy.

http://allrecipes.com/recipe/corned-beef...los-style/

Here's another variety. Also, this website has some great pinoy recipes. I've been through about 1/2 dozen of them and all were worth repeating.

http://panlasangpinoy.com/2012/09/04/cor...do-recipe/

Post: #53

This is how you cook eggs...

https://www.youtube.com/watch?v=dU_B3QNu_Ks

Post: #54

(12-12-2012 06:03 PM)kosko Wrote:  

(12-12-2012 02:31 PM)BIGINJAPAN Wrote:  I eat my eggs almost always raw. I consume 50-60 eggs a week raw and maybe another 20 slightly cooked. If you over cook your eggs which most people do you will have fried off all the nutrition. They should be soft poached if you are going to cook them.

Also you should look for the free range NOT FREE RUN. Look for the organic vegetarian fed, antibiotic free. If a farmer produces those kind of eggs it should be clearly labled on the carton as it is a major selling factor. Usually they are the most expensive, so when you see a sale grab as many as you can.

I do not suggest you buy regular super market eggs that are massed produced and eat them raw. You will end up sick for sure. I have been doing this for years but have rarely missed a day in the last 2 years consuming raw eggs. I just chuck back half of them straight down the pipe and the other half I will blend into a veggie/fruit smoothie throughout the day. Never once have I gotten sick.

Do you have ease in sourcing high quality eggs? Here in Toronto the Gov't and Egg Cabal makes it very hard for small scare natural farmers to sell their eggs. I recently have been looking around for a source for farm fresh eggs for quality and price reasons.

Digging and searching around on the net I figured out that more or less Canada wide the Egg lobby tries to squeeze small farmers out but I guess in Ontario it is much worse with a Provincial and Federal lobby doing the double squeeze.


****

For scrambled eggs the trick of taking them off the heat just prior to them being 'set' or 'done' works well for me, also butter is a must as most have noted here. I don't know what science stuff goes on but its quite obvious the sugars in both the eggs and butter marry well together on the heat and amp the flavour of the eggs to another level. Last thing is to not salt the eggs prior to cooking. The natural water content will keep the eggs cooking well and keep them moist, if you salt them prior to water just gushes out of the eggs and they will turn out dry.

Funny you mention that, I always wondered why I had such a hard time finding them when I am out east. When I am back in my home province of Alberta I can get them anywhere. I grew up in a farming community and I know the producers personally. I usually buy their brands if I find them on the shelves or when I visit my family I head right out to the ranches and stock up on a couple weeks worth. Easily saving half the price.

I spend a ton of time in BC as well and I have never had an issue finding them here. You can get everything from the mass produced ones to free run to free range withouth the antibiotics and vegetarian fed.

Post: #55

Westerncancer, do you render your own tallow? Been looking to pick some up, but rendering your own is kind of messy. But grass-fed tallow is a cheap healthy source of fat, and great for cooking with.

Also check out clarified butter or ghee - it's easier to cook with because it doesn't burn like butter does at modified temperatures, as the clarification removes the milk solids that burn.

Post: #56

(12-12-2012 10:21 PM)basilransom Wrote:  Westerncancer, do you render your own tallow? Been looking to pick some up, but rendering your own is kind of messy. But grass-fed tallow is a cheap healthy source of fat, and great for cooking with.

Also check out clarified butter or ghee - it's easier to cook with because it doesn't burn like butter does at modified temperatures, as the clarification removes the milk solids that burn.

Nope, I've only cooked in beef fat a few times, usually around holidays like christmas where there are lots of roasts being cut up. One of the grocery stores in my hometown has grassfed/antibiotic free chunks of fat wrapped up in the meat counter for free some times. I also used suet once (comes in almost a powdered form in a bag for pretty cheap) and that was good. For the chunk of beef fat I threw it in a pan at a low temp until enough fat rendered out. Then I took the remaining fat out and cooked my eggs in it.

Post: #57

I used to have 12 a day! Trust me eggs are your friends if you can afford it. However, here in London, I don't even bother buying eggs, it's like $4 a dozen.

Post: #58

I was on a sales trip in the countryside a couple of weeks ago, and saw ostrich eggs for sale. I was curious so grabbed 1, and let me tell you, they are the sheeeeit!! ~1.3kg of contents, so is about the equivalent of 1 - 2 dozen chicken eggs. Made an omelette with a single egg that easily served 6, and the taste is indistinguishable from chickens eggs.

Post: #59

(12-12-2012 10:21 PM)basilransom Wrote:  Westerncancer, do you render your own tallow? Been looking to pick some up, but rendering your own is kind of messy. But grass-fed tallow is a cheap healthy source of fat, and great for cooking with.

Also check out clarified butter or ghee - it's easier to cook with because it doesn't burn like butter does at modified temperatures, as the clarification removes the milk solids that burn.

Basil I passed by a grassfed beef vendor at the santa monica farmer's market today. You might want to stop by and see if they're selling tallow

Post: #60

What was it that made them so great then if the taste is indistinguishable from chicken eggs?

(12-12-2012 10:41 PM)LooTa Wrote:  I was on a sales trip in the countryside a couple of weeks ago, and saw ostrich eggs for sale. I was curious so grabbed 1, and let me tell you, they are the sheeeeit!! ~1.3kg of contents, so is about the equivalent of 1 - 2 dozen chicken eggs. Made an omelette with a single egg that easily served 6, and the taste is indistinguishable from chickens eggs.

Post: #61

(12-12-2012 11:35 PM)thedude3737 Wrote:  

(12-12-2012 10:21 PM)basilransom Wrote:  Westerncancer, do you render your own tallow? Been looking to pick some up, but rendering your own is kind of messy. But grass-fed tallow is a cheap healthy source of fat, and great for cooking with.

Also check out clarified butter or ghee - it's easier to cook with because it doesn't burn like butter does at modified temperatures, as the clarification removes the milk solids that burn.

Basil I passed by a grassfed beef vendor at the santa monica farmer's market today. You might want to stop by and see if they're selling tallow

Thanks. Don't think I can make it to the Farmer's Market that day though. I started dreaming about making vending machines for farmer's market vendors, for people who aren't rich housewives that spend all day going to yoga and shopping at Whole Foods.

Whole Foods sells grass fed beef as well, and I once bought grass-fed suet from them, for ~$1 or $2 a lb. I made a half-assed attempt at rendering it, but didn't follow through and ended up chucking it. Unlike clarifying butter, it's a bit more involved of a process.

Just watched that Gordon Ramsay video on cooking scrambled eggs. I have probably never had properly cooked scrambled eggs. I made some tonight after watching the video, and they came out tasting much better, though slightly undercooked. Didn't put any creme fraiche or chives in it either.

A great addition to scrambled eggs is creamed spinach. You can make a week's worth at once, refrigerate, and then add it to your eggs, hot or cold. I used this recipe. I used frozen spinach - fresh or frozen should work, though canned spinach is effing gross.





Another easy egg dish is just mixing scrambled eggs with fried rice. Make a big batch of rice, refrigerate it overnight, then fry it with coconut oil or butter. Goes great with meat, eggs, fried vegetables, etc. Play around with spicing the rice, with cardamom, turmeric, paprika, etc. For some reason, I find the combo of sriracha and soy sauce on rice to taste great. The soy in soy sauce is fermented, and is not (nearly as?) problematic as standard, non-fermented soy.

Also, salsa goes great with scrambled eggs. Get salsa that's refrigerated in the store - the ones sitting on shelves are garbage. This one is awesome:



No sugar, and it tastes like it was just made.

Post: #62

Huge fan of eggs here as well. I have many different ways I cook them, probably about 8. Here's one that I haven't seen anyone else do, but I'm sure there's some sort of recipe out there for it.

For those of us who like POTATOES/FRENCH FRIES:

olive oil in the pan, and line the bottom with thinly sliced potatoes slices, with no room in between. Let it cook for 8-10 mins on medium or medium high until brown (french fry texture), then flip all over.

At this point, put in sliced onions, mushrooms and tomatoes which must go ON TOP OF the flipped potato slices. Place cheese (american for me), ON TOP of mushroom/tomato/onion mix. PLACE LID ON TOP, bring heat down to low. Let cook for 5-6 mins

Then add in egg mixture (straight eggs with a tiny bit of milk added for fluffy texture, as someone else mentioned) last, bring heat up to medium and stir entire mixture around making sure the eggs are cooking evenly. I put a little bit of crushed black pepper in at this point. I do not put in salt because I usually cook this for a group and everyone likes to add to taste.

Usually takes only 5 mins at this point.

What comes out is a kind of omelette with browned potatoes mixed in. I then eat with a little bit of ketchup or hot sauce on the side depending on the mood.

I have no idea how healthy/unhealthy this is, but I became a huge fan after I honed this method.

Post: #63

Delete.

Post: #64

I could write about eggs all day, there are just so many fantastic variations.

Here's another of my favorite ways to make a type of omelette.

Olive oil in the pan, place chicken breast bits and sliced mushrooms, let sautee for about 5 mins on MEDIUM. Add in egg/tiny bit of milk mix and cheese (your favorite type, I usually use one of those mexican blends that comes in a bag for this type).

Let cook for about 5 mins on MEDIUM, constantly stirring and not allowing it to become entirely solid (the hallmark of overcooked scrambled eggs).

Remove from pan on to plate. THEN place tomato sauce into pan (with nothing else on the bottom). I use the same pan, no problem. Bring heat down to LOW or MEDIUM-LOW. Only takes about 2 mins to heat up, then pour tomato sauce on the eggs which are on the plate.

Might sound bizarre but try it once before you knock it.

Post: #65

(12-13-2012 01:37 AM)Technics Wrote:  What was it that made them so great then if the taste is indistinguishable from chicken eggs?

(12-12-2012 10:41 PM)LooTa Wrote:  I was on a sales trip in the countryside a couple of weeks ago, and saw ostrich eggs for sale. I was curious so grabbed 1, and let me tell you, they are the sheeeeit!! ~1.3kg of contents, so is about the equivalent of 1 - 2 dozen chicken eggs. Made an omelette with a single egg that easily served 6, and the taste is indistinguishable from chickens eggs.

Sure, it's not really any different from eating a doz and a half chicken eggs, but what can I say - size matters. Here was half a weeks worth of protein in a single, jumbo sized egg. If nothing else, it'd be convenient for all these guys here eating 30+ eggs a week.

Post: #66

A miscellaneous tip regarding using american cheese for scrambled eggs:

GENERALLY, I am a fan of using store brand items for food or shopping when I don't perceive any difference in quality.

However, i have noticed for some reason that most store brand american cheeses do not melt properly when being made with scrambled eggs or an omelette. For some reason it does not melt well, and oftentimes you end up with the outline of the slice in the omelette or with chunks dispersed throughout rather than the ideally completely mixed/integrated version in the eggs.

I have no idea why this is the case but I have discovered this after making at least hundreds of omelettes. I'm sure there is probably some chemical explanation due to a cheaper ingredient that is used in the store-brand american cheese.

For this reason, I generally only buy kraft or some other well-known brand for american cheese that I will be using with omelettes.

Post: #67

I can't stand bad cheese! I'm a cheese snob. I'm using mozzarella in my omelettes right now.

A little salt and pepper is important with eggs. I like alot of pepper.


I love potatoes with eggs. And, Bacon!!! Bacon is amazing

A little pepper does alot. Jalapeno, serrano, or thai. Be careful.

I also make a salsa that I love with eggs. Pureed tomatillos, tomato, jalapenos, serrano pepper, onion, lime, salt.

I put cactus in my omelette sometimes. Its delicious!

Heres the cactus:

Post: #68

(12-13-2012 01:53 AM)Technics Wrote:  Huge fan of eggs here as well. I have many different ways I cook them, probably about 8. Here's one that I haven't seen anyone else do, but I'm sure there's some sort of recipe out there for it.

For those of us who like POTATOES/FRENCH FRIES:

olive oil in the pan, and line the bottom with thinly sliced potatoes slices, with no room in between. Let it cook for 8-10 mins on medium or medium high until brown (french fry texture), then flip all over.

At this point, put in sliced onions, mushrooms and tomatoes which must go ON TOP OF the flipped potato slices. Place cheese (american for me), ON TOP of mushroom/tomato/onion mix. PLACE LID ON TOP, bring heat down to low. Let cook for 5-6 mins

Then add in egg mixture (straight eggs with a tiny bit of milk added for fluffy texture, as someone else mentioned) last, bring heat up to medium and stir entire mixture around making sure the eggs are cooking evenly. I put a little bit of crushed black pepper in at this point. I do not put in salt because I usually cook this for a group and everyone likes to add to taste.

Usually takes only 5 mins at this point.

What comes out is a kind of omelette with browned potatoes mixed in. I then eat with a little bit of ketchup or hot sauce on the side depending on the mood.

I have no idea how healthy/unhealthy this is, but I became a huge fan after I honed this method.

Wow!!! That's a hell of an omelette!

Post: #69

Thanks for your enthusiasm Giovanny.

I have never heard of cactus with eggs, but I'm damn well going to try it. It's going to take a while to run through all these tips in the thread.

(12-13-2012 03:20 AM)Giovonny Wrote:  

(12-13-2012 01:53 AM)Technics Wrote:  Huge fan of eggs here as well. I have many different ways I cook them, probably about 8. Here's one that I haven't seen anyone else do, but I'm sure there's some sort of recipe out there for it.

For those of us who like POTATOES/FRENCH FRIES:

olive oil in the pan, and line the bottom with thinly sliced potatoes slices, with no room in between. Let it cook for 8-10 mins on medium or medium high until brown (french fry texture), then flip all over.

At this point, put in sliced onions, mushrooms and tomatoes which must go ON TOP OF the flipped potato slices. Place cheese (american for me), ON TOP of mushroom/tomato/onion mix. PLACE LID ON TOP, bring heat down to low. Let cook for 5-6 mins

Then add in egg mixture (straight eggs with a tiny bit of milk added for fluffy texture, as someone else mentioned) last, bring heat up to medium and stir entire mixture around making sure the eggs are cooking evenly. I put a little bit of crushed black pepper in at this point. I do not put in salt because I usually cook this for a group and everyone likes to add to taste.

Usually takes only 5 mins at this point.

What comes out is a kind of omelette with browned potatoes mixed in. I then eat with a little bit of ketchup or hot sauce on the side depending on the mood.

I have no idea how healthy/unhealthy this is, but I became a huge fan after I honed this method.

Wow!!! That's a hell of an omelette!

Post: #70

(12-12-2012 07:27 PM)Fujiwara Wrote:  I started reading this thread and then got hungry for eggs. Ten minutes later, I've fried and eaten 3 eggs with runny yolk, and wiped the plate clean with a piece of bread, and done the dishes.

Washed it down with a lil' ACV cocktail. I feel great right now!

Ha - I made four boiled eggs after reading this thread too as a midnight snack.

Post: #71

Might as well keep this thread rolling with another way I prepare eggs:

Hard-boil for 10 minutes ONLY from the time the water is already at a rolling boil. Take out, de-shell, and chop up the hard-boiled eggs. Add a bit of virgin olive oil to the mix (all over the eggs), then eat with sliced raw tomatoes.

Post: #72

17g of protein in one hard boiled egg?

Post: #73

I love deviled eggs and hate cleaning scrambled egg pans, but it's always bugged me that making the deviled egg filling is just taking one thing with a lot of fat in it (the yolk), and adding more fat (mayo). Since eggs have plenty of fat on their own, I tried just squirting Dijon mustard and salt and pepper on a hardboiled egg chopped in half, and frankly it's pretty damn tasty.

Post: #74

I made minestrone soup today and stuck a load of chopped boiled eggs in, tasted good and really bulked it out.

Post: #75

(12-13-2012 01:53 AM)Technics Wrote:  For those of us who like POTATOES/FRENCH FRIES:

olive oil in the pan, and line the bottom with thinly sliced potatoes slices, with no room in between. Let it cook for 8-10 mins on medium or medium high until brown (french fry texture), then flip all over.

At this point, put in sliced onions, mushrooms and tomatoes which must go ON TOP OF the flipped potato slices. Place cheese (american for me), ON TOP of mushroom/tomato/onion mix. PLACE LID ON TOP, bring heat down to low. Let cook for 5-6 mins

Then add in egg mixture (straight eggs with a tiny bit of milk added for fluffy texture, as someone else mentioned) last, bring heat up to medium and stir entire mixture around making sure the eggs are cooking evenly. I put a little bit of crushed black pepper in at this point. I do not put in salt because I usually cook this for a group and everyone likes to add to taste.

Usually takes only 5 mins at this point.

What comes out is a kind of omelette with browned potatoes mixed in. I then eat with a little bit of ketchup or hot sauce on the side depending on the mood.

I have no idea how healthy/unhealthy this is, but I became a huge fan after I honed this method.

I made this yesterday!

In-fucking-credible!!!