ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Bryan (a.k.a. Bobo Bonobo®) for this survey

Well, I like them over easy, but order them over medium
in restaurants because they tend to undercook then when
you order over easy and I can't stand any uncooked white.
I don't mind sunny-side up if you can get all the white
cooked. Or basted.

When I'm just having eggs, bacon, hashbrowns, and toast
I get them over easy/medium. That's because I like to
dunk my toast in the runny yolk.

I make scrambled if I'm making a sandwich or something.

Once in a great while I'll have an omelet. When I have
my homemade corn relish in stock I love a cheese and
potato omelet topped with corn relish. It's to die for!

Kate

--
Kate Connally
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Bryan (a.k.a. Bobo Bonobo®) for this survey

Oh, and I used to love soft-boiled eggs on toast as
a kid. I don't think I ever had a fried egg, over easy or
any other way, until I was in my late teens.

The trouble with soft-boiled eggs is that it's hard to get
them just right with the white all cooked and the yolk all
runny. Plus it's more work, or so it seems to me, than to
just fry them.

Kate

--
Kate Connally
€œIf I were as old as I feel, Id be dead already.€�
Goldfish: €œThe wholesome snack that smiles back,
Until you bite their heads off.€�
What if the hokey pokey really *is* what it's all about?

On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
wrote:

>Oh, and I used to love soft-boiled eggs on toast as
>a kid. I don't think I ever had a fried egg, over easy or
>any other way, until I was in my late teens.
>
>The trouble with soft-boiled eggs is that it's hard to get
>them just right with the white all cooked and the yolk all
>runny. Plus it's more work, or so it seems to me, than to
>just fry them.

I used to soft boil for 5 minutes, but hubby has been doing it for 6
and the yolks are still completely runny. The whites are so cooked,
you can actually remove the shell as if it's a hard boiled egg (just
be more careful while doing it).

--
I love cooking with wine.
Sometimes I even put it in the food.

Kate wrote on Tue, 23 Jun 2009 13:06:13 -0400:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Bryan (a.k.a. Bobo Bonobo®) for this survey

> Oh, and I used to love soft-boiled eggs on toast as
> a kid. I don't think I ever had a fried egg, over easy or
> any other way, until I was in my late teens.

> The trouble with soft-boiled eggs is that it's hard to get
> them just right with the white all cooked and the yolk all
> runny. Plus it's more work, or so it seems to me, than to
> just fry them.

Eggs at room temperature; boil for 5 minutes; works. You can always
adjust the time but it's best to be consistent and use room temperature
eggs.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Kate wrote on Tue, 23 Jun 2009 13:06:13 -0400:
>
> > ChattyCathy wrote:
> >> http://www.recfoodcooking.com
> >>
> >> Thanks go to Bryan (a.k.a. Bobo Bonobo®) for this survey
>
> > Oh, and I used to love soft-boiled eggs on toast as
> > a kid. I don't think I ever had a fried egg, over easy or
> > any other way, until I was in my late teens.
>
> > The trouble with soft-boiled eggs is that it's hard to get
> > them just right with the white all cooked and the yolk all
> > runny. Plus it's more work, or so it seems to me, than to
> > just fry them.
>
> Eggs at room temperature; boil for 5 minutes; works. You can always
> adjust the time but it's best to be consistent and use room temperature
> eggs.

Ah so that is the difference! I start with refrigerated eggs and once
they come to a rolling boil, time for 3 minutes, but I like the white
still soft.

IMO it's easier for me to water poach.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Kate Connally" > wrote in message
...
> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Bryan (a.k.a. Bobo Bonobo®) for this survey
>
> Oh, and I used to love soft-boiled eggs on toast as
> a kid. I don't think I ever had a fried egg, over easy or
> any other way, until I was in my late teens.
>
> The trouble with soft-boiled eggs is that it's hard to get
> them just right with the white all cooked and the yolk all
> runny. Plus it's more work, or so it seems to me, than to
> just fry them.
>
> Kate
>

My mother adored soft boiled eggs but you're right, it is hard to cook them
just so, solid whites with runny yolks.

Jill

Dave Smith wrote:
> Mr. Bill wrote:
>> On Mon, 22 Jun 2009 20:33:39 +0200, ChattyCathy
>> > wrote:
>>
>>> for this survey
>>
>> I can't believe that scrambled was not even a choice?!! Am I the
>> only one that likes scrambled eggs?
>
>
> Believe it. The question was How do you like your fried eggs?" not "How
> you like your eggs cooed?" Fried is definitely not my favourite style
> of egg.
>
That's why I didn't answer. I don't like fried eggs. I only like
omelets, scrambled and hard boiled. If you guessed, I don't like it when
there is any "liquid" in my eggs. YMMV

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf wrote:
> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
> wrote:
>
>> Oh, and I used to love soft-boiled eggs on toast as
>> a kid. I don't think I ever had a fried egg, over easy or
>> any other way, until I was in my late teens.
>>
>> The trouble with soft-boiled eggs is that it's hard to get
>> them just right with the white all cooked and the yolk all
>> runny. Plus it's more work, or so it seems to me, than to
>> just fry them.
>
> I used to soft boil for 5 minutes, but hubby has been doing it for 6
> and the yolks are still completely runny. The whites are so cooked,
> you can actually remove the shell as if it's a hard boiled egg (just
> be more careful while doing it).
>

Thanks sf for sharing... I am going to give the 6 minutes a try.

Bob

On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
wrote:

>sf wrote:
>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>> wrote:
>>
>>> Oh, and I used to love soft-boiled eggs on toast as
>>> a kid. I don't think I ever had a fried egg, over easy or
>>> any other way, until I was in my late teens.
>>>
>>> The trouble with soft-boiled eggs is that it's hard to get
>>> them just right with the white all cooked and the yolk all
>>> runny. Plus it's more work, or so it seems to me, than to
>>> just fry them.
>>
>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>> and the yolks are still completely runny. The whites are so cooked,
>> you can actually remove the shell as if it's a hard boiled egg (just
>> be more careful while doing it).
>>
>
>Thanks sf for sharing... I am going to give the 6 minutes a try.
>
Thanks, but here's a word of caution: if I were you - I'd begin with 5
min exactly. The shell should feel hot, then plunge it into very cold
water to stop the cooking action and peel. See how it goes. If the
white is too soft, then you can "up" the time. I only said it because
your "boil" may be a bit higher than his *and* please remember we just
got a new gas stove because the old electric (which made the perfect 6
minute egg) had seen better days. We haven't made soft boiled eggs on
this stove yet... so YMMV! I think soft boiled eggs will come up soon
for breakfast. I'll report back if the time changes significantly
from 6 minutes. Hmmm, thinking cap on. There's no reason why I
couldn't do both at the same time - take one out at 5 and the other at
6. LOL


feeling like a scientist in the making


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
> wrote:
>
> >sf wrote:
> >> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
> >> wrote:
> >>
> >>> Oh, and I used to love soft-boiled eggs on toast as
> >>> a kid. I don't think I ever had a fried egg, over easy or
> >>> any other way, until I was in my late teens.
> >>>
> >>> The trouble with soft-boiled eggs is that it's hard to get
> >>> them just right with the white all cooked and the yolk all
> >>> runny. Plus it's more work, or so it seems to me, than to
> >>> just fry them.
> >>
> >> I used to soft boil for 5 minutes, but hubby has been doing it for 6
> >> and the yolks are still completely runny. The whites are so cooked,
> >> you can actually remove the shell as if it's a hard boiled egg (just
> >> be more careful while doing it).
> >>
> >
> >Thanks sf for sharing... I am going to give the 6 minutes a try.
> >
> Thanks, but here's a word of caution: if I were you - I'd begin with 5
> min exactly. The shell should feel hot, then plunge it into very cold
> water to stop the cooking action and peel. See how it goes. If the
> white is too soft, then you can "up" the time. I only said it because
> your "boil" may be a bit higher than his *and* please remember we just
> got a new gas stove because the old electric (which made the perfect 6
> minute egg) had seen better days. We haven't made soft boiled eggs on
> this stove yet... so YMMV! I think soft boiled eggs will come up soon
> for breakfast. I'll report back if the time changes significantly
> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
> couldn't do both at the same time - take one out at 5 and the other at
> 6. LOL
>
>
> feeling like a scientist in the making

For my part, a large egg boiled more than 4 1/2 minutes is likely
to have an unacceptable amount of hardened yolk at the edges, even
if the white is not really fully set to my preference. At 5 minutes,
I begin to think that the final cooking of the white is no longer a
good trade-off for the now too-fully hardened yolk. Yes, there is
still _some_ runny yolk at that point. But not enough!

"jmcquown" > wrote in message
>>
>
> My mother adored soft boiled eggs but you're right, it is hard to cook
> them just so, solid whites with runny yolks.
>
> Jill

Put the eggs in the water. Bring to a boil, turn off heat. Four minutes --
perfect every time.

"Janet Wilder" > wrote in message

> That's why I didn't answer. I don't like fried eggs. I only like omelets,
> scrambled and hard boiled. If you guessed, I don't like it when there is
> any "liquid" in my eggs. YMMV
>

When I eat fried eggs, I cut away and eat the white first. Then I may dip
bread in the yolk, or, I may just take that wonderfully runny yolk in one
bite. Oh, so good.

Ed Pawlowski wrote:
> "Janet Wilder" > wrote in message
>
>> That's why I didn't answer. I don't like fried eggs. I only like omelets,
>> scrambled and hard boiled. If you guessed, I don't like it when there is
>> any "liquid" in my eggs. YMMV
>>
>
> When I eat fried eggs, I cut away and eat the white first. Then I may dip
> bread in the yolk, or, I may just take that wonderfully runny yolk in one
> bite. Oh, so good.
>
>

Ed - You are a guy like me.... I'll often fry my eggs over easy, make my
sandwich on sourdough english muffins, with a light smear of mayo and a
slice of tomato, and sometimes cheese. The fun part is taking a big bite
out of it and having the yolk go all over the place :-) If I'm feeling
civilized, I'll put the sandwich down at that point and use a fork and
knife. But it's almost as likely I'll make a big mess and have to turn
on the kitchen sink with my elbow to start the cleanup process.

Bob

sf wrote:
> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
> wrote:
>
>> sf wrote:
>>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>>> wrote:
>>>
>>>> Oh, and I used to love soft-boiled eggs on toast as
>>>> a kid. I don't think I ever had a fried egg, over easy or
>>>> any other way, until I was in my late teens.
>>>>
>>>> The trouble with soft-boiled eggs is that it's hard to get
>>>> them just right with the white all cooked and the yolk all
>>>> runny. Plus it's more work, or so it seems to me, than to
>>>> just fry them.
>>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>>> and the yolks are still completely runny. The whites are so cooked,
>>> you can actually remove the shell as if it's a hard boiled egg (just
>>> be more careful while doing it).
>>>
>> Thanks sf for sharing... I am going to give the 6 minutes a try.
>>
> Thanks, but here's a word of caution: if I were you - I'd begin with 5
> min exactly. The shell should feel hot, then plunge it into very cold
> water to stop the cooking action and peel. See how it goes. If the
> white is too soft, then you can "up" the time. I only said it because
> your "boil" may be a bit higher than his *and* please remember we just
> got a new gas stove because the old electric (which made the perfect 6
> minute egg) had seen better days. We haven't made soft boiled eggs on
> this stove yet... so YMMV! I think soft boiled eggs will come up soon
> for breakfast. I'll report back if the time changes significantly
> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
> couldn't do both at the same time - take one out at 5 and the other at
> 6. LOL
>
>
> feeling like a scientist in the making
>
>

the only thing I think that wasn't mentioned, is if the egg was straigt
out of the fridge, or been out for a while. I've gotten into the habit
of having the eggs sit out for an hour or two if I know I'm going to
cook them. Just seems I get better results.

Thanks Ms. Wizard :-)

Michael Siemon wrote:
> In article >,
> sf > wrote:
>
>> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
>> wrote:
>>
>>> sf wrote:
>>>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>>>> wrote:
>>>>
>>>>> Oh, and I used to love soft-boiled eggs on toast as
>>>>> a kid. I don't think I ever had a fried egg, over easy or
>>>>> any other way, until I was in my late teens.
>>>>>
>>>>> The trouble with soft-boiled eggs is that it's hard to get
>>>>> them just right with the white all cooked and the yolk all
>>>>> runny. Plus it's more work, or so it seems to me, than to
>>>>> just fry them.
>>>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>>>> and the yolks are still completely runny. The whites are so cooked,
>>>> you can actually remove the shell as if it's a hard boiled egg (just
>>>> be more careful while doing it).
>>>>
>>> Thanks sf for sharing... I am going to give the 6 minutes a try.
>>>
>> Thanks, but here's a word of caution: if I were you - I'd begin with 5
>> min exactly. The shell should feel hot, then plunge it into very cold
>> water to stop the cooking action and peel. See how it goes. If the
>> white is too soft, then you can "up" the time. I only said it because
>> your "boil" may be a bit higher than his *and* please remember we just
>> got a new gas stove because the old electric (which made the perfect 6
>> minute egg) had seen better days. We haven't made soft boiled eggs on
>> this stove yet... so YMMV! I think soft boiled eggs will come up soon
>> for breakfast. I'll report back if the time changes significantly
>> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
>> couldn't do both at the same time - take one out at 5 and the other at
>> 6. LOL
>>
>>
>> feeling like a scientist in the making
>
> For my part, a large egg boiled more than 4 1/2 minutes is likely
> to have an unacceptable amount of hardened yolk at the edges, even
> if the white is not really fully set to my preference. At 5 minutes,
> I begin to think that the final cooking of the white is no longer a
> good trade-off for the now too-fully hardened yolk. Yes, there is
> still _some_ runny yolk at that point. But not enough!

But I think it worth the experiment to see if we can get a perfectly
solid white, but a still soft yolk. I'd probably eat them daily if I
could accomplish that.

I like hard boiled eggs for some things, I like poached eggs for
somethings. but if I could get that combo working, I could do anything
with it :-) Salad, toast, on top a steak, etc.


Bob

On Tue 23 Jun 2009 08:14:28p, Ed Pawlowski told us...

>
> "Janet Wilder" > wrote in message
>
>> That's why I didn't answer. I don't like fried eggs. I only like omelets,
>> scrambled and hard boiled. If you guessed, I don't like it when there is
>> any "liquid" in my eggs. YMMV
>>
>
> When I eat fried eggs, I cut away and eat the white first. Then I may dip
> bread in the yolk, or, I may just take that wonderfully runny yolk in one
> bite. Oh, so good.

I prefer eggs over medium, then cut up the white and mix with the thick
liquid yolk.

--
Wayne Boatwright
------------------------------------------------------------------------
An onion can make people cry, but there has never been a vegetable
invented to make them laugh. ~Will Rogers

Ed Pawlowski wrote:
> "jmcquown" > wrote in message
>> My mother adored soft boiled eggs but you're right, it is hard to cook
>> them just so, solid whites with runny yolks.
>>
>> Jill
>
> Put the eggs in the water. Bring to a boil, turn off heat. Four minutes --
> perfect every time.
>
>

So now I have a 4, 5, and 6 minute experiment to do after I buy the next
dozen eggs.

Life is good :-)

Bob

On Tue, 23 Jun 2009 19:48:56 -0700, Michael Siemon
> wrote:

>In article >,
> sf > wrote:
>
>> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
>> wrote:
>>
>> >sf wrote:
>> >>
>> >> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>> >> and the yolks are still completely runny. The whites are so cooked,
>> >> you can actually remove the shell as if it's a hard boiled egg (just
>> >> be more careful while doing it).
>> >>
>> >
>> >Thanks sf for sharing... I am going to give the 6 minutes a try.
>> >
>> Thanks, but here's a word of caution: if I were you - I'd begin with 5
>> min exactly. The shell should feel hot, then plunge it into very cold
>> water to stop the cooking action and peel. See how it goes. If the
>> white is too soft, then you can "up" the time. I only said it because
>> your "boil" may be a bit higher than his *and* please remember we just
>> got a new gas stove because the old electric (which made the perfect 6
>> minute egg) had seen better days. We haven't made soft boiled eggs on
>> this stove yet... so YMMV! I think soft boiled eggs will come up soon
>> for breakfast. I'll report back if the time changes significantly
>> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
>> couldn't do both at the same time - take one out at 5 and the other at
>> 6. LOL
>>
>>
>> feeling like a scientist in the making
>
>For my part, a large egg boiled more than 4 1/2 minutes is likely
>to have an unacceptable amount of hardened yolk at the edges, even
>if the white is not really fully set to my preference. At 5 minutes,
>I begin to think that the final cooking of the white is no longer a
>good trade-off for the now too-fully hardened yolk. Yes, there is
>still _some_ runny yolk at that point. But not enough!

I just asked hubby, he says he's made 6 minute soft boiled eggs on
the new stove and they're the same. He says the yolk is "a little
hard" (thick would be a better description) Boil doesn't mean a full
rolling boil, it's bubbles. My eggs are probably cooked a little
hotter so they cook up faster.

I've had no luck with less than 5 minutes. The shell is still cool
and the inside is disgusting. I hate "blue snot" in my egg white.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 23 Jun 2009 20:31:14 GMT, "James Silverton"
> wrote:

>Eggs at room temperature; boil for 5 minutes; works. You can always
>adjust the time but it's best to be consistent and use room temperature
>eggs.

Thanks. My eggs come directly from the refrigerator. I temper them
to prevent cracks before I put them in though. Temper means a quick
dip in the hot tub, then down it goes.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 23 Jun 2009 16:35:00 -0500, Omelet >
wrote:

>IMO it's easier for me to water poach.

I don't have my grandmother's poaching gene, so I can't make a decent
poached egg. The whites go all over the place, no matter how fresh
they are (and I mean direct from the chicken type fresh).

However, I make a *******ized basted egg that I like. I start off as
if I'm making a "fried" egg. I don't like *any* brown on my egg, so I
use a fairly low heat... a few seconds after it hits the pan, I put in
a small amount of water and cover. The resulting steam cooks the top
like basting would, so I have a hybrid of fried and poached which I
call "basted". Nobody at my house cares. They ask for basted, get
what I make and like it.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Bob Muncie > wrote:

> sf wrote:
> > On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
> > wrote:
> >
> >> sf wrote:
> >>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
> >>> wrote:
> >>>
> >>>> Oh, and I used to love soft-boiled eggs on toast as
> >>>> a kid. I don't think I ever had a fried egg, over easy or
> >>>> any other way, until I was in my late teens.
> >>>>
> >>>> The trouble with soft-boiled eggs is that it's hard to get
> >>>> them just right with the white all cooked and the yolk all
> >>>> runny. Plus it's more work, or so it seems to me, than to
> >>>> just fry them.
> >>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
> >>> and the yolks are still completely runny. The whites are so cooked,
> >>> you can actually remove the shell as if it's a hard boiled egg (just
> >>> be more careful while doing it).
> >>>
> >> Thanks sf for sharing... I am going to give the 6 minutes a try.
> >>
> > Thanks, but here's a word of caution: if I were you - I'd begin with 5
> > min exactly. The shell should feel hot, then plunge it into very cold
> > water to stop the cooking action and peel. See how it goes. If the
> > white is too soft, then you can "up" the time. I only said it because
> > your "boil" may be a bit higher than his *and* please remember we just
> > got a new gas stove because the old electric (which made the perfect 6
> > minute egg) had seen better days. We haven't made soft boiled eggs on
> > this stove yet... so YMMV! I think soft boiled eggs will come up soon
> > for breakfast. I'll report back if the time changes significantly
> > from 6 minutes. Hmmm, thinking cap on. There's no reason why I
> > couldn't do both at the same time - take one out at 5 and the other at
> > 6. LOL
> >
> >
> > feeling like a scientist in the making
> >
> >
>
> the only thing I think that wasn't mentioned, is if the egg was straigt
> out of the fridge, or been out for a while. I've gotten into the habit
> of having the eggs sit out for an hour or two if I know I'm going to
> cook them. Just seems I get better results.
>
> Thanks Ms. Wizard :-)

Setting eggs out an hour or two before breakfast does not strike me
as a realistic option... It still takes some 10 minutes total for the
water to boil and the eggs to cook, so I often do fried eggs instead
just because it's a heck of a lot quicker! Scrambled is quicker still,
but not as much to my preference as soft-boiled or sunny-side up.

Michael Siemon wrote:
> In article >,
> Bob Muncie > wrote:

>> the only thing I think that wasn't mentioned, is if the egg was straigt
>> out of the fridge, or been out for a while. I've gotten into the habit
>> of having the eggs sit out for an hour or two if I know I'm going to
>> cook them. Just seems I get better results.
>>
>> Thanks Ms. Wizard :-)
>
> Setting eggs out an hour or two before breakfast does not strike me
> as a realistic option... It still takes some 10 minutes total for the
> water to boil and the eggs to cook, so I often do fried eggs instead
> just because it's a heck of a lot quicker! Scrambled is quicker still,
> but not as much to my preference as soft-boiled or sunny-side up.

We keep our eggs in a bowl on the counter, except during the hottest
days of summer, and they've always been fine, plus we have the added
benefit of room-temperature eggs whenever we want them.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Michael Siemon wrote:
> In article >,
> Bob Muncie > wrote:
>
>> sf wrote:
>>> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
>>> wrote:
>>>
>>>> sf wrote:
>>>>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>>>>> wrote:
>>>>>
>>>>>> Oh, and I used to love soft-boiled eggs on toast as
>>>>>> a kid. I don't think I ever had a fried egg, over easy or
>>>>>> any other way, until I was in my late teens.
>>>>>>
>>>>>> The trouble with soft-boiled eggs is that it's hard to get
>>>>>> them just right with the white all cooked and the yolk all
>>>>>> runny. Plus it's more work, or so it seems to me, than to
>>>>>> just fry them.
>>>>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>>>>> and the yolks are still completely runny. The whites are so cooked,
>>>>> you can actually remove the shell as if it's a hard boiled egg (just
>>>>> be more careful while doing it).
>>>>>
>>>> Thanks sf for sharing... I am going to give the 6 minutes a try.
>>>>
>>> Thanks, but here's a word of caution: if I were you - I'd begin with 5
>>> min exactly. The shell should feel hot, then plunge it into very cold
>>> water to stop the cooking action and peel. See how it goes. If the
>>> white is too soft, then you can "up" the time. I only said it because
>>> your "boil" may be a bit higher than his *and* please remember we just
>>> got a new gas stove because the old electric (which made the perfect 6
>>> minute egg) had seen better days. We haven't made soft boiled eggs on
>>> this stove yet... so YMMV! I think soft boiled eggs will come up soon
>>> for breakfast. I'll report back if the time changes significantly
>>> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
>>> couldn't do both at the same time - take one out at 5 and the other at
>>> 6. LOL
>>>
>>>
>>> feeling like a scientist in the making
>>>
>>>
>> the only thing I think that wasn't mentioned, is if the egg was straigt
>> out of the fridge, or been out for a while. I've gotten into the habit
>> of having the eggs sit out for an hour or two if I know I'm going to
>> cook them. Just seems I get better results.
>>
>> Thanks Ms. Wizard :-)
>
> Setting eggs out an hour or two before breakfast does not strike me
> as a realistic option... It still takes some 10 minutes total for the
> water to boil and the eggs to cook, so I often do fried eggs instead
> just because it's a heck of a lot quicker! Scrambled is quicker still,
> but not as much to my preference as soft-boiled or sunny-side up.

It's realistic for me Michael.

I"m up and around by 5:45am local, but I don't normally make breakfast
until around 8:00am.

Bob

Serene Vannoy wrote:
> We keep our eggs in a bowl on the counter, except during the hottest
> days of summer, and they've always been fine, plus we have the added
> benefit of room-temperature eggs whenever we want them.
>
> Serene


My mother has never refrigerated her eggs and she is now 80 yrs old. We
go through a lot of eggs, some are refrigerated and some are not. If I
am going to boil eggs, I leave them unrefrigerated for a couple of days,
it makes them much easier to peel.


Becca

Becca said...

> Serene Vannoy wrote:
>> We keep our eggs in a bowl on the counter, except during the hottest
>> days of summer, and they've always been fine, plus we have the added
>> benefit of room-temperature eggs whenever we want them.
>>
>> Serene
>
>
> My mother has never refrigerated her eggs and she is now 80 yrs old. We
> go through a lot of eggs, some are refrigerated and some are not. If I
> am going to boil eggs, I leave them unrefrigerated for a couple of days,
> it makes them much easier to peel.
>
>
> Becca


My Sis-IL [RIP] kept trays (6x6 cartons) of eggs on the dining room TV
stand bottom shelf. I once asked her if she wasn't concerned about possible
rotten eggs or food poisoning. She replied, "what do you think you've been
eating all week?"

I never questioned her methods again. I didn't adopt them, just didn't
question them.

Andy

sf wrote:

>
> I don't have my grandmother's poaching gene, so I can't make a decent
> poached egg. The whites go all over the place, no matter how fresh
> they are (and I mean direct from the chicken type fresh).
>

Ever thought about getting one those egg poaching pans? Something like
these?

http://www.nextag.com/egg-poaching-pan/compare-html

I had one, gave it to my DS, now I could kick myself <g>
--
Cheers
Chatty Cathy

Wayne Boatwright > wrote in
5.250:

> On Tue 23 Jun 2009 08:14:28p, Ed Pawlowski told us...
>
>>
>> "Janet Wilder" > wrote in message
>>
>>> That's why I didn't answer. I don't like fried eggs. I only like
>>> omelets, scrambled and hard boiled. If you guessed, I don't like it
>>> when there is any "liquid" in my eggs. YMMV
>>>
>>
>> When I eat fried eggs, I cut away and eat the white first. Then I
>> may dip bread in the yolk, or, I may just take that wonderfully runny
>> yolk in one bite. Oh, so good.
>
> I prefer eggs over medium, then cut up the white and mix with the
> thick liquid yolk.
>

I like my fried eggs sunny side up - white just cooked, yolk runny. Put it
on a piece of toast, break the yolk and add Worcestershire sauce.

I also like poached eggs, scrambled and soft boiled. Soft boiled egg in an
egg cup, cut off the top and eat with toast soldiers - childhood revisited
:-)

Organised a day off work today to do some things, and met up with my sister
for brunch. I had scrambled eggs with feta, tomato and chives on toasted
sourdough. Very nice - going to have to try that at home one weekend.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

ChattyCathy wrote:
> sf wrote:
>
>> I don't have my grandmother's poaching gene, so I can't make a decent
>> poached egg. The whites go all over the place, no matter how fresh
>> they are (and I mean direct from the chicken type fresh).
>>
>
> Ever thought about getting one those egg poaching pans? Something like
> these?
>
> http://www.nextag.com/egg-poaching-pan/compare-html
>
> I had one, gave it to my DS, now I could kick myself <g>

Cathy - I have a friend that has a pair of these, and love them.

http://tinyurl.com/nkegzb

Bob

Mr. Bill wrote:

> On Mon, 22 Jun 2009 21:23:15 -0400, Dave Smith
> > wrote:
>
>>Believe it. The question was How do you like your fried eggs?" not
>>"How
>>you like your eggs cooed?" Fried is definitely not my favourite style
>>of egg.
>
> I am trying to imagine how to boil eggs and make them scrambled. The
> only way to make screambed eggs in put them in a fry pan and FRY
> them....they aren't boiled or baked.
>
> I like my FRIED EGGS SCRAMBLED.

<laugh>

I like soft boiled eggs i.e. the yokes still runny and scrambled eggs
occasionally... Omelettes on the odd occasion are nice too. But I still
prefer my eggs fried (without mixing them all up with a spatula/fork in
the pan). I like my fried eggs runny too - basted, i.e. put just enough
oil in the pan so that when I tilt the pan slightly I can get a
spoonful of oil to do the basting with.
--
Cheers
Chatty Cathy

Andy wrote:
> Becca said...
>> My mother has never refrigerated her eggs and she is now 80 yrs old. We
>> go through a lot of eggs, some are refrigerated and some are not. If I
>> am going to boil eggs, I leave them unrefrigerated for a couple of days,
>> it makes them much easier to peel.
>>
>>
>> Becca
>>
>
>
> My Sis-IL [RIP] kept trays (6x6 cartons) of eggs on the dining room TV
> stand bottom shelf. I once asked her if she wasn't concerned about possible
> rotten eggs or food poisoning. She replied, "what do you think you've been
> eating all week?"
>
> I never questioned her methods again. I didn't adopt them, just didn't
> question them.
>
> Andy

My mother was raised on a farm and they never refrigerated their eggs.
I am not sure if they had electricity, I will have to ask her.


Becca

Rhonda Anderson said...

> Wayne Boatwright > wrote in
> 5.250:
>
>> On Tue 23 Jun 2009 08:14:28p, Ed Pawlowski told us...
>>
>>>
>>> "Janet Wilder" > wrote in message
>>>
>>>> That's why I didn't answer. I don't like fried eggs. I only like
>>>> omelets, scrambled and hard boiled. If you guessed, I don't like it
>>>> when there is any "liquid" in my eggs. YMMV
>>>>
>>>
>>> When I eat fried eggs, I cut away and eat the white first. Then I
>>> may dip bread in the yolk, or, I may just take that wonderfully runny
>>> yolk in one bite. Oh, so good.
>>
>> I prefer eggs over medium, then cut up the white and mix with the
>> thick liquid yolk.
>>
>
> I like my fried eggs sunny side up - white just cooked, yolk runny. Put
> it on a piece of toast, break the yolk and add Worcestershire sauce.
>
> I also like poached eggs, scrambled and soft boiled. Soft boiled egg in
> an egg cup, cut off the top and eat with toast soldiers - childhood
> revisited
>:-)
>
> Organised a day off work today to do some things, and met up with my
> sister for brunch. I had scrambled eggs with feta, tomato and chives on
> toasted sourdough. Very nice - going to have to try that at home one
> weekend.


I remember one morning, my niece living with us somehow got the incentive
to make my ex and myself breakfast. She made "toad in a hole" (?) I think
it's called, with bacon. Cut a hole in the middle of a piece of buttered
toast, tossed onto a hot pan and dropped an egg into the hole to cook. It
came out really great and I said so. She walked on air the rest of the day.

I'd never seen nor heard of such a meal!

Andy

Bob Muncie wrote:

> ChattyCathy wrote:
>>
>> Ever thought about getting one those egg poaching pans? Something
>> like these?
>>
>> http://www.nextag.com/egg-poaching-pan/compare-html
>>
>> I had one, gave it to my DS, now I could kick myself <g>
>
> Cathy - I have a friend that has a pair of these, and love them.
>
> http://tinyurl.com/nkegzb

Nifty!

--
Cheers
Chatty Cathy

Andy > wrote in :


>
>
> I remember one morning, my niece living with us somehow got the
> incentive to make my ex and myself breakfast. She made "toad in a
> hole" (?) I think it's called, with bacon. Cut a hole in the middle of
> a piece of buttered toast, tossed onto a hot pan and dropped an egg
> into the hole to cook. It came out really great and I said so. She
> walked on air the rest of the day.
>

There is a dish called toad in the hole, but that's sausages in yorkshire
pudding. You cook the sausages then pour yorkshire pudding batter over them
and bake. Serve with gravy. It's very nice, though I haven't made it in
years - a once in a while treat rather than an every day dinner.

When I was little I had a children's cookbook that had a dish where you cut
a hole in a piece of bread and cooked the egg in it - I think I still have
that book. Hang on - I do. "My learn to cook book- A children's book for
the kitchen". Inscription indicates it was a birthday present from my aunt,
uncle and cousins for my 7th birthday - 1972. The book calls them "Ox-eye
Eggs". They also have Eggs in Tomatoes - cut the top off a tomato and scoop
out the middle. Crack an egg into the tomato, sprinkle with breadcrumbs and
top with a bit of butter and bake. Sounds good.

I'm going to have to look through this and see if there are any recipes I'd
like to make - I distinctly remember cooking from it as a child, but not
sure what I made. Off to take a trip down memory lane :-)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Wed, 24 Jun 2009 15:10:45 +0200, ChattyCathy
> wrote:

>sf wrote:
>
>>
>> I don't have my grandmother's poaching gene, so I can't make a decent
>> poached egg. The whites go all over the place, no matter how fresh
>> they are (and I mean direct from the chicken type fresh).
>>
>
>Ever thought about getting one those egg poaching pans? Something like
>these?
>
>http://www.nextag.com/egg-poaching-pan/compare-html

Yes and it's just another thing to store. What I do is acceptable.
>
>I had one, gave it to my DS, now I could kick myself <g>

That's usually the case! As least you know where to find it.


--
I love cooking with wine.
Sometimes I even put it in the food.

Rhonda Anderson said...

<snipped for brevity>

> Off to take a trip down memory lane :-)


Rhonda,

Great!

Thanks! ))

Best,

Andy

"Becca" > wrote in message
...
> Andy wrote:
>> Becca said...
>>> My mother has never refrigerated her eggs and she is now 80 yrs old. We
>>> go through a lot of eggs, some are refrigerated and some are not. If I
>>> am going to boil eggs, I leave them unrefrigerated for a couple of days,
>>> it makes them much easier to peel.
>>>
>>> Becca
>>>
>>
>>
>> My Sis-IL [RIP] kept trays (6x6 cartons) of eggs on the dining room TV
>> stand bottom shelf. I once asked her if she wasn't concerned about
>> possible rotten eggs or food poisoning. She replied, "what do you think
>> you've been eating all week?"
>>
>> I never questioned her methods again. I didn't adopt them, just didn't
>> question them.
>>
>> Andy
>
> My mother was raised on a farm and they never refrigerated their eggs. I
> am not sure if they had electricity, I will have to ask her.
>
>
> Becca

Even if she had electricity very few farm people had refrigerators back
then, they used an ice-a-box. Back then farm communities had ice houses, a
double walled barn like structure insulated with sawdust in the wall spaces.
They'd cut blocks of ice from frozen lakes during winter, haul them by horse
drawn sleds, and pack them into the ice house with more sawdust. The ice
would keep all the way through summer and keep until the lakes froze again
the following winter. If you lived where it was warm all year then there
were larger more commercial ice houses, where huge ice blocks were shipped
by rail in insulated box cars. In southern climes the ice houses were built
right alongside a rail spur. Few people even in US cities had electric
refrigeration in their homes prior to the mid '40s... in farm communities
electric refrigeration didn't really appear until the mid '50s. In many
parts of the world, and even in the US, there is still no electric
refrigeration, they use kerosene and propane refrigerators. And still many
people in rural areas build a wooden box in a mountain stream bed for a
refrigerator.

On Tue, 23 Jun 2009 23:36:32 -0400, Bob Muncie wrote:

> sf wrote:
>>>
>> Thanks, but here's a word of caution: if I were you - I'd begin with 5
>> min exactly. The shell should feel hot, then plunge it into very cold
>> water to stop the cooking action and peel. See how it goes. If the
>> white is too soft, then you can "up" the time. I only said it because
>> your "boil" may be a bit higher than his *and* please remember we just
>> got a new gas stove because the old electric (which made the perfect 6
>> minute egg) had seen better days. We haven't made soft boiled eggs on
>> this stove yet... so YMMV! I think soft boiled eggs will come up soon
>> for breakfast. I'll report back if the time changes significantly
>> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
>> couldn't do both at the same time - take one out at 5 and the other at
>> 6. LOL
>>
>>
>> feeling like a scientist in the making
>>
>
> the only thing I think that wasn't mentioned, is if the egg was straigt
> out of the fridge, or been out for a while. I've gotten into the habit
> of having the eggs sit out for an hour or two if I know I'm going to
> cook them. Just seems I get better results.
>

sound practice.

your pal,
blake

On Wed, 24 Jun 2009 00:02:50 -0700, Michael Siemon wrote:

> In article >,
> Bob Muncie > wrote:
>>
>> the only thing I think that wasn't mentioned, is if the egg was straigt
>> out of the fridge, or been out for a while. I've gotten into the habit
>> of having the eggs sit out for an hour or two if I know I'm going to
>> cook them. Just seems I get better results.
>>
>> Thanks Ms. Wizard :-)
>
> Setting eggs out an hour or two before breakfast does not strike me
> as a realistic option... It still takes some 10 minutes total for the
> water to boil and the eggs to cook, so I often do fried eggs instead
> just because it's a heck of a lot quicker! Scrambled is quicker still,
> but not as much to my preference as soft-boiled or sunny-side up.

oops, i didn't altogether catch 'an hour or two.' maybe half an hour or
so.

your pal,
blake

In article >,
"Ed Pawlowski" > wrote:

> "Janet Wilder" > wrote in message
>
> > That's why I didn't answer. I don't like fried eggs. I only like omelets,
> > scrambled and hard boiled. If you guessed, I don't like it when there is
> > any "liquid" in my eggs. YMMV
> >
>
> When I eat fried eggs, I cut away and eat the white first. Then I may dip
> bread in the yolk, or, I may just take that wonderfully runny yolk in one
> bite. Oh, so good.

You eat them the same way I do. <lol>

I just love to munch an entire yolk by itself in one bite!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Bob Muncie > wrote:

> But I think it worth the experiment to see if we can get a perfectly
> solid white, but a still soft yolk. I'd probably eat them daily if I
> could accomplish that.

Pan steam.

Put a bit of oil in the bottom of a coverable skillet.

When the oil is hot, break the egg into it and put the cover in place.

Wait about 30 seconds.

Get a small amount of cold water (about 1/4 cup I'd say, but I never
actually measure it) and pour it quickly into the pan and re-cover right
away! (I generally just lift a corner of the lid).

Time for 1 minute and then check periodically until the white is set.

Works for me. :-)

http://i44.tinypic.com/11jbzuf.jpg

I'm looking forward to Asparagus season when I can afford it again!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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