What Are Eggs Blindfolded?
Indecisive eaters, this egg style is for you. Eggs blindfolded are somewhere between half-poached and half-fried. According to Robb Walsh on the Houston Press food blog Eating Our Words:
Start a fried egg on the griddle and then drop a couple of pieces of ice around it and cover it with one of those steel domes with the hole in the middle that were used to keep a plate of food warm. The result is an egg that's flat, but tastes poached.
The ice melts and steams the tops of the eggs while the bottoms fry up. Sounds like the best of both eggy worlds.
Related
Egg in Toast: What Do You Call It?
The Secret to Perfectly Poached Eggs
One Dozen Trader Joe's Eggs, Each with a Double Yolk
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21 Comments:
So neat! I love fried eggs and never liked poached eggs although they're healthier for you. This is truly the best of both worlds! If only I wasn't allergic to eggs now! SIgh!
Gummi Baby at 8:14AM on 09/02/09
What an interesting idea!
MarthaAndMe at 9:07AM on 09/02/09
does it have to be a dome with a hole in the top? I dont have one those, but I wonder if a small pot lid would do the trick? and perhaps remove the lid once teh egg is half-set and let if fry uncovered....hmmmm I guess i just have to experiment
engmcmuffin at 9:12AM on 09/02/09
This rules, a lot. I wish I had eggs for breakfast :(
egghunt at 9:13AM on 09/02/09
Is there a difference between these eggs and a basted egg?
bigredkitchen at 9:15AM on 09/02/09
Technically, a basted egg is prepared by frying the bottom, and then spooning the butter/grease over the top so that the hot oil cooks the white and seals in the yoke.
But very few diners or brunch places will actually prepare it this way as a matter of efficiency. When you order a basted egg, more than likely they will prepare them in the same manner described in this post.
2qrs at 9:26AM on 09/02/09
The name and the method came from the old Nighthawk restaurants in Austin. They had the domed lids handy, so that's what they used on the griddle. When I make these at home, I use a 9 inch frying pan with a lid.
Robb Walsh at 9:48AM on 09/02/09
I've seen Jacques Pepin do something similar to prepare what he called the perfect "mirror eggs" (oeufs miroirs).
JungMan at 9:55AM on 09/02/09
@2qrs so this is why when I order basted eggs I get the deer in headlights stare! Thanks for the explanation, I'll just make the basted ones at home and order them blindfolded when out.
bigredkitchen at 10:16AM on 09/02/09
I've done this for years, but just use a couple spoonfuls of water, not ice. And a regular see-thru glass pot lid. The dad of one of my high-school friends showed me how to make these. Works like a charm.
deetroitMI at 10:19AM on 09/02/09
I do this all the time in my tiny frying pan. I didn't know it had a name!
lalatangi at 10:59AM on 09/02/09
I too, have been doing this for year, using a few drops of water, not ice.
In a non-stick frying pan.
We like the soft yolk center, but the white cooked. This is the perfect trick for perfectly cooked eggs.
Thanks for highlighting the technique. It's definitely share-worthy! (and delicious)
CJ McD at 11:25AM on 09/02/09
Yea! I thought I was the only one that made eggs like this. (My husband thought I was nuts the first time he saw me put water in a skillet with eggs.) For me, it the only way to get the white set and the yolk runny without flipping it or using excess bacon fat/butter. Thanks Mom for the tip!
GunBarrelGirl at 11:41AM on 09/02/09
what a great idea!! must try.
phatshanghai at 12:39PM on 09/02/09
I recently discovered this method and can vouch for it, Works great. The trick at first is to put just enough water/ice around the egg so you don't end up with extra water when the egg is set properly.
Marls Barkley at 2:02PM on 09/02/09
I've been doing this since I was a kid. Don't remember where I saw it first - probably mom or dad, but maybe not. We picked up a lot of our cooking skills on the fly. I'm the oldest of nine kids, and we all learned to cook at an early age. Had to!
portail32 at 2:19PM on 09/02/09
I've also been cooking eggs like this all along, though with a stardard glass pot lid. Mostly because I can't seem to master poached eggs -- mine always end up a watery, cloudy mess.
piccola at 2:24PM on 09/02/09
This looks too good!
literatured at 6:17PM on 09/02/09
I just started doing this last month!
I decided to crack open a cookbook to read instructions on very basic things, like the fried egg - just to see where i might improve - and this one book said to add a tablespoon of water to the pan.
yayfood at 8:59PM on 09/02/09
cool
samueltobin at 11:29PM on 09/02/09
My pop used to make something conceptually the same for me for breakfast when I was a kid. However, instead of starting the egg and tossing in an ice cube, he'd add a whole tomato, sliced, to a hot, oiled frying pan. After a short bit, just after the cell walls of the tomato slices broke down to release a little juice, he'd add a couple of eggs to the pan. This would allow them to fry a decent bit before the tomato released enough liquid to create a decent steam. He would then cover the pan and allow the steam to cook the tops of the eggs. Finish this off with a bit of salt and pepper or garlic salt, and then eat it with toast. It's greatness.
mahlookma at 5:14AM on 09/03/09