Gravy's Cooking Thread
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Never poached an egg, but 13 minutes at 167 deg F makes for a pretty tasty soft boiled / loose egg
Erronius
<WoW Guild Officer>
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Gravy (no homo)
I also like putting hot sauce and ketchup on hash browns.
I can deal if they're a little bit runny, but they're usually like 3 steps too raw for me.
Wonder what they'd say if I brought a propane torch and finished cooking them myself at the table.
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There are certain applications for over hard eggs. On sandwiches you eat with your hands, for example, can be a nice addition. You don't ALWAYS want a yolk to run.
And as far as poaching goes - it's really not a hard thing to do. Watch a couple videos and experiment. It's not like it's going to cost you a bunch. Easy poached eggs in just a few minutes. Figure out the timing, and get those puppies cooked to liquid gold, and smash them over an English muffin. Hot sauce, cracked pepper, large grain salt.
Eat. Experience orgasm.
And as far as poaching goes - it's really not a hard thing to do. Watch a couple videos and experiment. It's not like it's going to cost you a bunch. Easy poached eggs in just a few minutes. Figure out the timing, and get those puppies cooked to liquid gold, and smash them over an English muffin. Hot sauce, cracked pepper, large grain salt.
Eat. Experience orgasm.
Lanx
<Prior Amod>
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ramen for over hard eggs, imo the ramen starch mixes well with the egg.
Usual consensus is to just crack a raw egg into the ramen and let the yolk/white mix in w/ the soup base, i'm opposed to this, i personally do not think it adds much and even "takes away" from the soup/ramen b/c it's drawing out heat.
anyway, i like to layer my ramen bowls, i'll go cooked meat (i'll use the same pan and fry my eggs) onions. then i'll have another pot that is already boiling some vegs for 7mins chinese choi sum or bok choi(bok choi i find is kinda harsh for ramen) or broccoli, dump my ramen in for 4mins(along w/ carrots, i don't cook them as long as the green vegs, otherwise they turn to mush and mix in w/ the soup, i rather they still have form) then pour it over my bowl and drop the fried egg on top.
Usual consensus is to just crack a raw egg into the ramen and let the yolk/white mix in w/ the soup base, i'm opposed to this, i personally do not think it adds much and even "takes away" from the soup/ramen b/c it's drawing out heat.
anyway, i like to layer my ramen bowls, i'll go cooked meat (i'll use the same pan and fry my eggs) onions. then i'll have another pot that is already boiling some vegs for 7mins chinese choi sum or bok choi(bok choi i find is kinda harsh for ramen) or broccoli, dump my ramen in for 4mins(along w/ carrots, i don't cook them as long as the green vegs, otherwise they turn to mush and mix in w/ the soup, i rather they still have form) then pour it over my bowl and drop the fried egg on top.
Rezz
Mr. Poopybutthole
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Sub in some thinly sliced napa cabbage for the bok choy to get a lighter flavor. Adds a fluffy texture to the dish if you don't overcook it. I'm not even remotely asian, but I keep broccoli away from my ramen/udon/whatever and instead generally go for poached carrots/thinly sliced bell peppers. Creates a nice contrast with the general saltiness of the broth in most cases.
I've discovered I'm -really- bad at recipe creation, because I do 99.99% of all cooking by taste/smell/feel. SJW of the kitchen =| I can direct someone by saying "hey you need more x" but it is difficult to write down exact amounts when I never use exact amounts.
I've discovered I'm -really- bad at recipe creation, because I do 99.99% of all cooking by taste/smell/feel. SJW of the kitchen =| I can direct someone by saying "hey you need more x" but it is difficult to write down exact amounts when I never use exact amounts.
Adebisi
Clump of Cells
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1. Crack eggs into small bowl
2. Add three inches of water in the pan, or whatever is enough just to cover an egg.
3. 1 tbsp vinegar to the water
4. Bring to rolling boil
5. Remove pan from burner and swirl water
6. Drop eggs into swirling water
7. return to burner, reducing the heat to med. You don't want it back to a rolling boil.
8. Lightly re-swirl the water to keep egg from hitting the bottom of the pan
9. I take the egg out after about 4 minutes, but this will vary depending on what "medium heat" means for your stove. Will require experimenting
2. Add three inches of water in the pan, or whatever is enough just to cover an egg.
3. 1 tbsp vinegar to the water
4. Bring to rolling boil
5. Remove pan from burner and swirl water
6. Drop eggs into swirling water
7. return to burner, reducing the heat to med. You don't want it back to a rolling boil.
8. Lightly re-swirl the water to keep egg from hitting the bottom of the pan
9. I take the egg out after about 4 minutes, but this will vary depending on what "medium heat" means for your stove. Will require experimenting
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^
It makes no damn sense.
I love Alton, but I can never really figure him out. He's always busting kitchen gadgets but when it comes to something simple like a poaching basket that makes the job so much easier, it's "time to take your ruler out and measure out exactly 1.5 inches of water".
Rezz
Mr. Poopybutthole
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I love broccoli (not the florets though, just the stems) but I find the texture contrast a little off-putting, even after it is nice and soft, with Asian style noodle dishes. It still retains that fibrous feel and personally I dislike it. No other reasoning behind it, really.
Lanx
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Adebisi
Clump of Cells
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