On Sat, 27 Jul 2019 19:34:52 -0500, "cshenk" > wrote:

wrote:
>
>>
>> Well to be totally honest it was more of a brunch but it was so good,
>> this is what I did...
>>
>> First: Prep
>> First set a pot of water to boil
>> cracked one egg into a strainer so that the thin watery bits would
>> strain through and the thicker white and yolk will remain.
>> cracked another egg and separate the yolk
>> scooped out a couple tablespoons of margarine I did not have any real
>> butter
>> got about 1/4 tsp salt, 1/4 tsp lemon juice, and about 1 tsp of
>> sriracha and about a tbsp of water
>> about a tsp of chives
>> put a large serving of hash browns in the airfryer (if you remember I
>> make my own fries in the airfryer and hand cutting the potatoes
>> produces a bunch of scraps well I take those scraps cut them into
>> small bits and freeze them and then use them as hash browns)
>>
>> Second: Pre cook
>> I put the egg yolk in with the margarine along with the lemon juice
>> and sriracha and stirred it well
>> then put a skillet on a very low heat
>> then started my non preheated airfryer for about 9 minutes at 370 deg
>> F
>> Turned the boiling water off and allowed the boiling to stop
>> Micro waved the tbsp of water for a minute
>>
>> Third: Cook
>> The rest of this happens fast all at the same time so you have to move
>> quick
>>
>> I placed what remained of my strained egg into the hot water and will
>> leave it there for 3 minutes
>> The egg/sriracha was poured into the warm pan and was continually
>> whisked then the hot tbsp of water was poured into the pan and the
>> whisking was not stopped the heat was increased just a bit until the
>> sauce started to thicken. You must continually whisk the egg/sriracha
>> or the egg will cook solid. The sauce will eventually get thick, you
>> may have to remove it from the heat for a few seconds as you whisk.
>> When the sauce becomes thick then turn off the heat.
>> Carefully removed your poached egg from the water (do not let it stay
>> in there for more than 3-4 minutes or the yolk will get firm and you
>> want a runny yolk)
>>
>> When the hash browns have finished put them on a plate add S&P if
>> desired place your poached egg on top of your hash browns pour your
>> sauce on top of the hash and egg then sprinkle with freshly diced
>> chives.
>>
>> I would have taken a picture but I made the mistake of tasting it and
>> I ended up eating it all. It was really really good.
>>
>> Feel free to add bacon or sausage, I just did not want the added
>> cholesterol.
>
>Sort of a home made hollendaise on hash browns there? Sounds
>reasonable!

Way too fussy for two schtinkin' eggs/toddlers's portion.... ya know
they package eggs in cartons of a dozen for a reason, because you're
supposed to cook em all at once. I can't remember ever cooking less
than the entire dozen, we get two meals from a dozen egg potato
omelet... sometimes I've cooked the entire carton of eighteen eggs.
Right now I have two dozen and half cartons and a one dozen carton of
eggs in the fridge. When I make egg drop soup in a three quart pot I
use six eggs. I've always been generous.

Okay, tell me, WTF did you dirty your kitchen for just two eggs?