Post: #51

Higher temperature, quicker cooking helps to set the whites while leaving the yolk intact. I wish I could give more specifics than that but I cook this dish and variants on the stovetop exclusively and cover the pan to cook the eggs, so I can't help with oven techniques.

Post: #52

(07-22-2015 01:34 PM)Bear Hands Wrote:  Higher temperature, quicker cooking helps to set the whites while leaving the yolk intact. I wish I could give more specifics than that but I cook this dish and variants on the stovetop exclusively and cover the pan to cook the eggs, so I can't help with oven techniques.

I'll give that a try, I cook in a pan using a gas burner.

I'll turn the flame up when everything else is ready and then drop the eggs and cover. I thought lower heat might have been better. Thanks Bear Hands.

Edit: Got the closest I have gotten to yolky eggs with your technique! Ran it hot and covered. Then before it was fully cooked, I turned off the gas to let it cook some more. But I stopped a little short, so I had to turn on the gas again for about a minute. But it worked!

I just did a simple spinach, garlic, oregano, paprika, red chili pepper mix.

BTW, so with bear hands I guess you are on the no fap bandwagon?

Post: #53

Lower heat increases the chance you cook the egg all the way through by the time the white sets. Low and slow is the idea behind a hard-boiled egg. Higher heat cooks the whites before the yolk can warm up enough to solidify. Too high a temperature will leave your whites partially uncooked or overcooked on the outside. Keep on messing around until you get the heat and timing just right for your stovetop to get your eggs just how you want them. 20 seconds can make the difference between a perfect yolk and an overcooked yolk when you need to use higher temperatures.

As for the off-topic bit, losing weight, proper nutrition, and regular exercise have put my testosterone through the roof. I need to improve my game to multiple lays a week before I take that challenge.

Post: #54

Some eye candy for your shakshouka! Sorry it's not embedded, I'm posting from my phone.

http://youtu.be/603_sI98cyI

Post: #55

just used this recipe. had no bell peppers so I used green onions instead. The feta really helped, I think, to offset all the acidity and heat from the tomatoes / cayenne pepper and cumin. Verdict: will make again

http://cooking.nytimes.com/recipes/10147...-with-feta