Photograph from Ariel Bariel Long on Flickr The horror splashed across these eggs' faces almost makes my soul cry. If they weren't so simultaneously adorable. In a weird, twisted way. Mmm...I could go for an omelet. Previously: Photo of the Day: Mmm...Omelette!...
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Maki at Just Bento shows how you can have fun with Japanese egg molds, my favorite mold being this overly adorable bunny head. Cooking and peeling perfect hardboiled eggs takes some effort, but if you want cute, blemish-free food, you have to put in some elbow grease....
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Photographs from supercharz on Flickr I'm not a big fan of scrambled eggs (hard boiled is my favorite), but when I saw Charmain's review of Australia Dairy Company, a restaurant in Hong Kong famous for its scrambled eggs, I couldn't look away from the fluffy yellow layer sandwiched between two fat slices of crust-less white bread. Her description didn't help ease my longing: ADC’s scrambled eggs are the lightest, fluffiest eggs I’ve ever had the pleasure of eating, and they are oh-so-moist. Not too salty, perfectly seasoned and the thick, soft white bread its served in creates a match made in heaven. Charmaine points out that there's even a Facebook group dedicated to their scrambled eggs with over 5,800...
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After Hervé This explained how to "unboil" an egg (by unraveling its protein molecules from one another using sodium borohydride), blogger Michael Pusateri of Cruft tries it for himself, to less-than-stunning results. If we can get our hands on some magic chemicals, I'm thinking of trying it here at Serious Eats. [via Kottke]...
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I've heard of chicken soup to heal colds, but sake and egg? Tamagozake, or egg sake, is a traditional home remedy in Japan for the cold. Mix together 3/4th cup of sake, an egg, and a tablespoon of sugar and heat until just before boiling. Serve with chopsticks. And let the healing begin! [via Peter Payne]...
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Photograph from ognavneterjanne on Flickr To make an omelette, you first have to crack open the horrified faces of the eggshells. Can your conscience bear it? ...Yeah why not; omelettes are awesome....
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Frustrated by differing advice, Rob Manuel at b3ta tests and documents four methods for poaching eggs, with results ranging from "I wouldn't feed this to a dog," to "It's bloody perfect." So what's the secret to making perfect poached eggs? Plastic wrap, possibly. [via David Jacobs] Related: How to Poach an Egg tutorial video by cia_b. View all of cia_b's egg cooking tutorial videos....
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Leave an egg in an oven at 220°F for 300 minutes (5 hours) and voila: you get what looks like a brown, hard boiled egg.. Is it tasty? According to François-Xavier, yes—the long baking gives the egg white a nutty flavor....
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La Petite Americaine came across a shocking item at her local Parisian supermarket: pre-poached eggs. Because there just isn't enough time to leave an egg in a pot of simmering water for three minutes these days. Of course, she couldn't get away with being in the presence of poached eggs-in-a-box without actually trying them. So she did, with questionable results....
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It may not carry the same fear-inducing firepower as challenging foods like tripe, brains, or other "variety meats," but there's an ingredient in occasional use behind the bar that sometimes rattles the unsuspecting customer:
raw eggs.
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