Comments on: Perfect for that breakfast on the go, and creeping out your friends.

Perfect for that breakfast on the go, and creeping out your friends.

quin — Wed, 10 Apr 2013 05:48:11 -0800

How to Scramble Hard Boiled Eggs Inside Their Uncracked Shell. [slyt]

By: ShawnString

ShawnString — Wed, 10 Apr 2013 05:50:22 -0800

OK im going to try this and really freak out my kids when they peel them.

By: Melismata

Melismata — Wed, 10 Apr 2013 05:51:35 -0800

Oh help me, Mr Popeil!

By: DU

DU — Wed, 10 Apr 2013 05:53:11 -0800

Whoa. This might finally solve the problem of What To Do With The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg.

By: orme

orme — Wed, 10 Apr 2013 05:59:17 -0800

I wonder how many eggs I can scramble at the supermarket before I get kicked out?

By: jepler

jepler — Wed, 10 Apr 2013 06:01:10 -0800

Boy, I bet Brains feels silly after watching that video.

By: seanmpuckett

seanmpuckett — Wed, 10 Apr 2013 06:01:46 -0800

That problem has already been solved. You mix it with mayo, mustard, salt, pepper, paprika and a bit of hot sauce then spoon it back in.

By: item

item — Wed, 10 Apr 2013 06:02:03 -0800

I think the video's current top comment says it all:

babiegurll3046 47 minutes ago Pleasure me. Im bored and becoming horny.

By: Slap*Happy

Slap*Happy — Wed, 10 Apr 2013 06:02:53 -0800

These are Their Own Thing - good scrambled eggs have a creamy texture that comes from low and slow heat, some cooking fat (olive oil or butter), and water or milk to make them fluffy. These would probably make an amazing egg salad, tho.

By: Goofyy

Goofyy — Wed, 10 Apr 2013 06:06:45 -0800

I liked this comment: These instructions weren't clear enough I got my dick stuck in the ceiling fan But I'm 10. (don't tell the mods!)

By: EmpressCallipygos

EmpressCallipygos — Wed, 10 Apr 2013 06:27:46 -0800

Wait. It's talking about how to scramble hard boiled eggs? Isn't that sort of....culinarily impossible?

By: ryanrs

ryanrs — Wed, 10 Apr 2013 06:29:28 -0800

On the one hand, this is sort of clever. On the other hand, there are so many better ways to prepare eggs.

By: MysticMCJ

MysticMCJ — Wed, 10 Apr 2013 06:30:24 -0800

This is the sort of thing that I would have totally done to my parents when I was growing up, just to confuse them. I often did the pre-sliced banana trick as well (sticking a needle in the corners and wiggling it) and would also very carefully wrap apples in orange peels that I surgically cut off of oranges. All I would have needed to add to make a perfect surrealist meal would have been some sort of "bread trick"

By: DU

DU — Wed, 10 Apr 2013 06:33:31 -0800

It's talking about how to scramble hard boiled eggs? Isn't that sort of....culinarily impossible? If only there were some means of finding out what it's talking about!

By: item

item — Wed, 10 Apr 2013 06:38:23 -0800

My son Andy, Andy Kerr - by the way, my name is Graham Kerr When my son was just 10 he made his first attempt to follow in my footsteps, and I think he was jolly successful. You know what he cooked? His favorite dish, scrambled eggs. They were soft and creamy and I really couldn't have done better myself. I'd like to share our secret for perfect scrambled eggs: Just whip four eggs together without liquid and season them and then pop them into melted butter and when the butter is JUST at the point of browning and smells like hazelnuts that's the time to add the eggs. Stir them rapidly. Stir them rapidly. Stir them rapidly. And when they look just right add a quarter cup of cold milk. This little trick halts the cooking process that so often makes eggs dry. Fresh eggs are one of the world's great delicacies. They deserve to be treated with respect. Right? Right? Right. Right? Right. Right? Right.

By: The Underpants Monster

The Underpants Monster — Wed, 10 Apr 2013 06:39:07 -0800

This is the sort of thing that I would have totally done to my parents when I was growing up, just to confuse them. My uncle used to glue walnut shells back together and put them back in the bowl of mixed nuts at Christmas.

By: dirtdirt

dirtdirt — Wed, 10 Apr 2013 06:41:47 -0800

Many years ago there was a product that (hawked my Mr Popeil, or an isotope thereof) that was essentially a needle sized drill on a plastic base that would do this. Man, I wanted that thing when I was 8 and they showed the commercial during Gilligan's Island. Because, really, by the time that guy is getting out the twine I've already starved to death, or made my scrambled eggs the caveman way. Ah, here it is.

By: mareli

mareli — Wed, 10 Apr 2013 06:41:59 -0800

Someone once told me that the hard boiled egg slices used for garnishes in restaurants are sliced off of a roll- like a long ovular tube with hard boiled egg white on the outside and yolk on the inside, and the slices all look like they came from the middle of a regular hard boiled egg. Does anyone know if this is true?

By: Decani

Decani — Wed, 10 Apr 2013 06:44:50 -0800

Scrambled hard-boiled eggs... just wrong. Scrambled eggs should be soft and moist. I like my scrambled eggs like I like my.... okay, I won't.

By: fuzzypantalones

fuzzypantalones — Wed, 10 Apr 2013 06:45:07 -0800

the thing i like most about scrambled eggs for me though is the texture. in this form, when he peels off the shell, it's kind of grossing me out.

By: ColdChef

ColdChef — Wed, 10 Apr 2013 06:50:12 -0800

Mareli: Japanese Egg Roll.

By: DU

DU — Wed, 10 Apr 2013 06:51:09 -0800

Because, really, by the time that guy is getting out the twine I've already starved to death, or made my scrambled eggs the caveman way. I don't think the twine was necessary. Or even the shirt. Just a tea towel would do it, if it were somewhat stretchy.

By: unSane

unSane — Wed, 10 Apr 2013 06:58:37 -0800

Those eggs are homogenized boiled eggs, not scrambled!

By: unSane

unSane — Wed, 10 Apr 2013 06:59:13 -0800

I think if you tried this with a tea towel and no twine you would probably risk the eggs getting airborne.

By: sonascope

sonascope — Wed, 10 Apr 2013 07:09:40 -0800

The thing about these is that they don't have the texture or mouth feel of properly scrambled eggs, which is pretty much the point of scrambled eggs, unless you're in the army, in which case scrambled eggs are about shut up and just eat your fucking breakfast, grunt. Properly scrambled eggs are a lofty, spiritual thing just shy of a perfect souffle, and they are, for anyone but a savage, the easiest incredible thing anyone one person can cook. Perfect fresh brown egg from a local chicken who lives well, little butter, bit of salt and some dried tarragon ground between the fingertips, the application of a particular human touch, and a French spring steel crepe pan that's not seen soap in twenty years and all is right with world. These, on the other hand, are just jaundiced sadness in a calcium enclosure.

By: bilabial

bilabial — Wed, 10 Apr 2013 07:09:52 -0800

Just no. That is definitely not a scrambled egg. It's a hard boiled egg entirely tainted by the yolk and. Ow I can't just drop the gross chalky bit in the trash if I don't feel like making egg salad. Yuck. Now will somebody come make me an egg salad sandwich? I'm too sick (strepA- I won't breathe on you!) to make myself anything more involved than Gatorade, popsicles, crackers, or chick'n nuggets.

By: Debaser626

Debaser626 — Wed, 10 Apr 2013 07:09:54 -0800

Useful tip for practical joke: Yes. Useful tip for edible egg: NO. gross

By: seanmpuckett

seanmpuckett — Wed, 10 Apr 2013 07:14:27 -0800

We had an Inside The Eggshell Egg Scrambler; it came with our pasta extruder. In order to use it you had to get past the idea of forcefully pushing, with your bare hands, a very fragile object down onto an inch-long bent metal spike with enough force to pierce the shell but not shatter it, which would mean you had smacked your hand down on the spike which would then spin a few thousand RPM in order to "scramble" whatever soft goop it was in contact with. I tried it once; it actually worked just fine. I cracked the egg into the pan and what came out was golden goo. But the whole risk assessment part of using it creeped me out sufficiently that it lived under the counter until garage sale day, then it went bye-bye.

By: notyou

notyou — Wed, 10 Apr 2013 07:15:17 -0800

The point is not that these eggs are scrambled in a shirt sleeve to make scrambled eggs. It's that these eggs are scrambled in a shirtsleeve to make scrambled hard-boiled eggs. These would be great for the Easter Sunday egg hunt. Or on a plate of deviled eggs. Or for a quick, high protein, grab and go snack that doesn't break the bank, just the yolk.

By: kmz

kmz — Wed, 10 Apr 2013 07:23:12 -0800

This might finally solve the problem of What To Do With The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg. Soysauce. (Deviled is great too, of course, but just a dab of soysauce is super easy and super tasty.)

By: Seamus

Seamus — Wed, 10 Apr 2013 07:31:15 -0800

I know what I am going to do to some of the eggs going into the next batch of pickled eggs. I think that the tea I have been using might cover up the yellowishness of the egg. Some drunk feller is gonna wonder what the hell happened to the yolk in his egg.

By: DU

DU — Wed, 10 Apr 2013 07:33:34 -0800

A lot of people in this thread think this is a new way to make scrambled eggs. It's not. It's a new way to make hardboiled eggs.

By: Think_Long

Think_Long — Wed, 10 Apr 2013 07:35:46 -0800

Whoa. This might finally solve the problem of What To Do With The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg. Crumbly? My God man, you're overcooking them! Don't blame the innocent yolk!

By: uncleozzy

uncleozzy — Wed, 10 Apr 2013 07:36:16 -0800

Dry, Yucky, Crumbly Middle tainted by the yolk gross chalky bit Buh? You might be over-cooking your eggs. A hard-boiled yolk is a creamy and delicious reward for eating the rubbery-ass white. Also this looks awesome but probably tastes terrible.

By: enn

enn — Wed, 10 Apr 2013 07:37:06 -0800

The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg the gross chalky bit Man, what the hell are you guys talking about? The yolk is the best part and it is neither dry nor chalky if you have halfway decent eggs and don't over-boil them. I salute this man for bringing us a little bit closer to the glorious dream of an egg that is all yolk.

By: SharkParty

SharkParty — Wed, 10 Apr 2013 07:41:02 -0800

shut up and just eat your fucking breakfast, grunt.

By: Ice Cream Socialist

Ice Cream Socialist — Wed, 10 Apr 2013 07:42:14 -0800

Years ago, a housemate went to Dubai for business and came home with a king's ransom in saffron to dole out as souvenirs. For about a month I added a little of it to my scrambled eggs. They tasted so good that my mouth is watering just thinking of them. Next time you have more saffron than you deserve, try it in your scrambled eggs. It's a bit decadent, but we're all hurtling toward death, so it does us good to make room for such things. Getting saffron inside addled hard-boiled eggs like these would be a tasty trick indeed.

By: weapons-grade pandemonium

weapons-grade pandemonium — Wed, 10 Apr 2013 07:46:57 -0800

MetaFilter: It's a bit decadent, but we're all hurtling toward death.

By: iamkimiam

iamkimiam — Wed, 10 Apr 2013 07:47:00 -0800

On a related note, camping scramble bags are great too. You chop some veg or whatever scramble fixings and stir up some eggs, pour it all into a ziplock baggie and freeze. Then go camping. In the morning, drop the whole bag into a pot of boiling water and instant deliciousness with little cleanup. (hell, you don't even need plates)

By: fight or flight

fight or flight — Wed, 10 Apr 2013 07:47:57 -0800

I think a few people in this thread need to consult Delia Smith's sage advice for properly boiling eggs.

By: bilabial

bilabial — Wed, 10 Apr 2013 07:58:10 -0800

Yes fight or flight, that is exactly what I do, including adding a bit of time for extra fresh eggs. Perhaps my problem is that I can't afford farm eggs/don't have transportation to get them. The texture of egg yolks has always been wrong to me. (now that im a grown up I enjoy a well made benedict, it's like roulette when someone else is cooking!) Which makes me sad because calories. Deviled eggs makes up for some of that.

By: maudlin

maudlin — Wed, 10 Apr 2013 07:58:11 -0800

I just tried this with one of my shirts, but it didn't work. Looking back at the video, that's a pretty long sleeve on that shirt. Maybe you need that length of arm so that the egg is subjected to more force when it's swung. I'm tempted to try this again with the egg placed near the wrist end of the sleeve so I can whirl the whole thing like a lasso over my head, but I'll need a designated kitchen-cleaner-upper before I try it.

By: VTX

VTX — Wed, 10 Apr 2013 07:59:32 -0800

I saw an easier method for hard boiling eggs in some thread here a while ago. IIRC, you put the eggs in the pot with room temp water, bring the whole thing to a boil, then take it off the heat and put a lid on the pot for a few minutes and then drop them in ice water. I'd have to dig around for the comment again but I tried it, it worked perfectly and really changed my view of hard boiled eggs. I used to hate the yolk but when properly cooked, it doesn't have the grey layer around it and tastes awesome instead of chalky and gross.

By: EmpressCallipygos

EmpressCallipygos — Wed, 10 Apr 2013 08:01:20 -0800

Ooh. Bilabial has reminded me of a tip I learned - you know what's a really good variant on devilled eggs? Adding chopped cooked spinach to the yolk bit. You can tell yourself that they're healthier than usual because look, spinach! Oooh, and I've just now thought that using hollandaise instead of mayo for the binder in that instance would probably be amaaaaazing.

By: PhoBWanKenobi

PhoBWanKenobi — Wed, 10 Apr 2013 08:01:37 -0800

It seems like it would be easier to do at the end of a clean sock rather than a shirt with twine (which seems complicated, honestly).

By: lucidium

lucidium — Wed, 10 Apr 2013 08:05:09 -0800

What's needed is some sort of Dremel attachment. I'm tempted to try this for the novelty, but I basically never hard boil eggs. You can't have dippy soldiers!

By: SharkParty

SharkParty — Wed, 10 Apr 2013 08:07:06 -0800

pack all your eggs tightly into a paint can and stop off at sherwin williams for a shakeup. gotcha covered.

By: uncleozzy

uncleozzy — Wed, 10 Apr 2013 08:07:59 -0800

It seems like it would be easier to do at the end of a clean sock I think the contention is that the scrambling comes from the unwinding of the sleeve, not the swinging around, which is all you could do with a sock, and which is why you need the twine (to keep the egg from sliding around and upsetting the balance as it unwinds). You couldn't get that motion with a sock, I don't think.

By: Mitheral

Mitheral — Wed, 10 Apr 2013 08:19:57 -0800

I take hard boiled eggs in my lunch all the time and this looks like it would be a delightful change. I prepare an entire carton at a time however I don't actually boil the eggs. Instead I place one egg into each well of a muffin tin then add a table spoon of water to each well. I then bake the eggs at 325 for 30 minutes on the oven timer. when it dings take them out and dunk in cold water. Perfect eggs without any stress of over or under cooking.

By: bq

bq — Wed, 10 Apr 2013 08:21:19 -0800

What To Do With The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg You are overlooking your hard boiled eggs.

By: bq

bq — Wed, 10 Apr 2013 08:22:42 -0800

wrap apples in orange peels that I surgically cut off of oranges More

By: windykites

windykites — Wed, 10 Apr 2013 08:23:18 -0800

The delicious flavour of yolk is finally combined with the glorious texture of white! Egg perfection has been reached!!! Also, what if you just shook the egg really hard?

By: SharkParty

SharkParty — Wed, 10 Apr 2013 08:24:59 -0800

congratulations, you've ruined the thread.

By: bq

bq — Wed, 10 Apr 2013 08:26:33 -0800

Metafilter: shut up and just eat your fucking breakfast, grunt. My first time!

By: bilabial

bilabial — Wed, 10 Apr 2013 08:29:03 -0800

Oooh, and I've just now thought that using hollandaise instead of mayo for the binder in that instance would probably be amaaaaazing. Why you gotta be in New York? Whyyyyyyyyyyy?

By: bq

bq — Wed, 10 Apr 2013 08:33:44 -0800

Between this and the lighting an orange on fire video and the garlic peeling video I am thinking I need to start a testing blog because I kind of don't really believe any of these are real.

By: waving

waving — Wed, 10 Apr 2013 08:38:21 -0800

Don't hard boil eggs, steam them! Way easier to peel. I have a big steam basket but not a little one, so when I make just couple of eggs I put them in a tiny colander, which sits in the boiling water. Put the lid on. Six minutes for soft yolk, 10 minutes for hard but not dry yolk. You will never boil eggs again!

By: Flashman

Flashman — Wed, 10 Apr 2013 08:47:06 -0800

a quick, high protein, grab and go snack that doesn't break the bank, just the yolk. You ought to be in advertising (if you aren't already). This is a neat trick that I'm never going to try as it seems I'm one of those rare people who likes eggs in any form but "soft, moist" scrambled, which have seemed to me like eating something that's been regurgitated.

By: Splunge

Splunge — Wed, 10 Apr 2013 08:49:46 -0800

enn: "The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg the gross chalky bit Man, what the hell are you guys talking about? The yolk is the best part and it is neither dry nor chalky if you have halfway decent eggs and don't over-boil them. I salute this man for bringing us a little bit closer to the glorious dream of an egg that is all yolk." Indeed. The rubbery disgusting white of the egg goes in the bird cage. She loves it. The creamy yolk is true heaven.

By: Prince_of_Cups

Prince_of_Cups — Wed, 10 Apr 2013 08:51:46 -0800

I wonder what the best temperature to cook this mixed egg would be.

Egg white starts to coagulate in the range 62-65 °C. At these temperatures it is the most heat sensitive protein, the ovotransferrin, which constitutes 12% of the egg white, which coagulates. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn't coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °C and sets around 70 °C. Further heating to around 80-90 °C produces the crumbly texture typical of hard boiled eggs.

from khymos

By: sonascope

sonascope — Wed, 10 Apr 2013 08:53:30 -0800

I'm a fan of the boil-and-sit method for hard cooking eggs, which is to put them in cold water, bring the pot quickly to a boil, then remove it from the burner, cover the pot, and let it sit twenty minutes before cooling it under a cold tap. No green rings, no chalky yolk, and everything's just about right. For the peeling part, the secret is old eggs. I grew up with a flock of chickens, and the end result was tragic Easters, since we had brown eggs (the breeds of chickens that lay white eggs are ugly, dirty, mean avian assholes) and you ended up with brownish blue, brownish green, brownish yellow, or otherwise glum looking dyed eggs that you couldn't peel without shredding because fresh eggs don't peel. In the end, we'd set aside a couple dozen eggs and shove them to the back of the fridge a month or two before Easter so they'd be almost as aged and lifeless as the atrocities most Americans mistake for eggs, and that method worked out just fine, except for the earth-tones.

By: nTeleKy

nTeleKy — Wed, 10 Apr 2013 09:00:29 -0800

I was pretty disappointed when his video on how to "Turn Empty Water Bottles Into Alcohol" ended up being on how to "Turn Empty Water Bottles Into Alcohol Fueled Rockets". I was all ready to raid the recycling bin and get drunk when I got home. It was like a homeless alcoholic's wet dream.

By: Doleful Creature

Doleful Creature — Wed, 10 Apr 2013 09:15:48 -0800

Japanese Egg Roll Okay that is officially badass. If this product were available in the US I would buy it all the time for my sandwiches and salads.

By: lucidium

lucidium — Wed, 10 Apr 2013 09:48:46 -0800

By: OHenryPacey

OHenryPacey — Wed, 10 Apr 2013 10:09:29 -0800

Metafilter: introducing me to things I didn't know I hated. (already hard-boiled eggs are at the top of my 'that's not food' list)

By: Acari

Acari — Wed, 10 Apr 2013 10:39:58 -0800

I think if you tried this with a tea towel and no twine you would probably risk the eggs getting airborne. posted by unSane at 7:59 AM on April 10 yes! It did! And bounced off a window and landed in a plant pot! Have you ever washed egg off of dirt? Also, what if you just shook the egg really hard? posted by windykites at 8:23 AM on April 10 This works great! looks a little like a shakeweight so maybe do it in private. I just made the garden path menu item of 'scrambled egg salad sandwich' and it was good! My eggs weren't nearly as yellow as his, though, and a bit... foamy? Tiny air pockets like rising bread dough. Two exploded in the pot, which never happens normally [room temp water, boil, and sit for 5 minutes method]

By: cozy

cozy — Wed, 10 Apr 2013 11:09:35 -0800

This will make for awesome egg salad!

By: threeants

threeants — Wed, 10 Apr 2013 11:46:21 -0800

Gah, eggs give me the shuddery heaves and this...process doesn't really help with that.

By: Evilspork

Evilspork — Wed, 10 Apr 2013 12:19:52 -0800

Previously.

By: GuyZero

GuyZero — Wed, 10 Apr 2013 12:25:01 -0800

If I cooked my eggs this way, would it make it easier to eat 50 of them?

By: TungstenChef

TungstenChef — Wed, 10 Apr 2013 14:51:23 -0800

These are Their Own Thing - good scrambled eggs have a creamy texture that comes from low and slow heat, some cooking fat (olive oil or butter), and water or milk to make them fluffy. Au contraire! I believed the same as you do, until I watched this video by Jacques Pepin on how to make an omelette. It violated everything I believed about making perfect scrambled eggs with low heat and added dairy, but I figured the most I had to lose was a couple of eggs so I gave it a shot. Much to my surprise, it worked! I get perfectly soft, moist, fluffy scrambled eggs every time in 90 seconds or less.

By: ShawnString

ShawnString — Wed, 10 Apr 2013 15:55:01 -0800

Sad. Came home all excited showed the video to wife and kids. Dropped a egg in a long sock. Spun it. But i don't think I spun long enough. It just made the whites frothy and hard to peel. Will try again. Crosses my fingers

By: Slackermagee

Slackermagee — Wed, 10 Apr 2013 16:04:41 -0800

Done before, I'm afraid. You have to use a Do-Nah curve to port iron filings into the egg, then you place it on a combo-stirring plate/hot plate, waiting for it to cook through. Whether or not the Do-Nah curve can be used to remove the filings is still up for debate.

By: sonascope

sonascope — Wed, 10 Apr 2013 16:19:59 -0800

As an egg fan just below the threshold of spending my days in my panties and bra in a playpen in a trailer in Phoenix, Maryland, dreaming of a wheelbarrow wedding day, I will consider myself remiss if I don't counter the horror of the prescrambled hard cooked egg with something altogether more sublime. This is what I make for myself and my loved ones when I'm feeling the mojo: Daisy Eggs, courtesy of your ol' pal, sonascope.

By: ShawnString

ShawnString — Wed, 10 Apr 2013 16:25:35 -0800

Sonascope you did it again, my friend. Those look AMAZING! My 7 year old poached egg loving son wants one NOW!

By: 922257033c4a0f3cecdbd819a46d626999d1af4a

922257033c4a0f3cecdbd819a46d626999d1af4a — Wed, 10 Apr 2013 18:38:11 -0800

http://www.metafilter.com/126878/Perfect-for-that-breakfast-on-the-go-and-creeping-out-your-friends#4914907 My grandfather had one of those. It worked a treat.

By: Ice Cream Socialist

Ice Cream Socialist — Wed, 10 Apr 2013 19:10:43 -0800

spending my days in my panties and bra in a playpen in a trailer in Phoenix, Maryland, dreaming of a wheelbarrow wedding day So many little eggies, and i'm still starving. And i'm going to eat them all before I go to sleepy!

By: Slap*Happy

Slap*Happy — Wed, 10 Apr 2013 19:24:02 -0800

Au contraire! I believed the same as you do, until I watched this video by Jacques Pepin... OK, first of off, a steel fork on a non-stick surface? Really? Second off, the "country omlette" technique is close to the one I use for scrambled, only I add a splash of milk, a few grinds of pepper and a sprinkling of salt (yes, salt, it won't have time to toughen any damn thing, but it will have time to season that business). Sometimes a bit of tarragon. Agreed about the egg prep, tho... I actually use an egg whisk, as my wrist isn't as supple as a pro chef's. Once in the pan, don't stir, fold, slow and steady, and don't stop. Fold, fold, fold, fold... with a silicone spatula, not a freakin' steel fork, I paid money for this pan... and when it's still very runny, I add a handfull of pre-shredded cheddar or shred-yer-own gouda or gruyere, depending on what I had around and how lazy I felt. When it's a bit runny, I dump it onto the serving plate and let it set. Pepin's "country omlette" looks dry and pasty. I don't need to "try it", I already tried that way when I was fucking up learning how to make this stuff. Browning is =usually= good, but not on scrambled eggs unless you can match your timing with the cooktop's temp a hell of a lot better than I can. For mere mortals, browning means it's overcooked. A bit of browning atop a nice, thick frittata, laden with leftover easter ham and asparagus, is another story.

By: BlueHorse

BlueHorse — Wed, 10 Apr 2013 20:05:41 -0800

Whoa. This might finally solve the problem of What To Do With The Dry, Yucky, Crumbly Middle Of A Hardboiled Egg. All yummy yellow yolks will be cheerfully accepted by me. I will gladly exchange them for the nasty slimy (uncooked) flavorless (cooked) whites. Even salt and pepper can hardly bring about a tasty resolution to the whites. I speak to my chickens daily, and admonish them frequently--their eggs are lovely, large, and brown, but to date not a single double yolker. Sonascope, daisy eggs look tasty, but sweet meringue, the word SCRAPPLE was mentioned. I do so want to eat scrapple again and hark back to my neighbors Pennsylvania Dutch roots. Oh, to find a source of the yummy goodness that deserves a tasty toast bed and an over-easy egg for decoration.

By: Slap*Happy

Slap*Happy — Wed, 10 Apr 2013 20:10:28 -0800

Word to the wise... scrapple and head cheese are not synonymous. The gelatin melts and the bits all float away from each other with head cheese on the grill.

By: unSane

unSane — Wed, 10 Apr 2013 20:13:05 -0800

Green onions, the hottest pepper you can find, a little sweet red pepper, a few sliced mushrooms, maybe a few cherry tomatoes. Fry it up until it's slightly soft, in good olive oil, then add baby spinach until it wilts. A very little salt. Then turn the heat down, crack in 3 eggs and a splash of milk, and stir continuously over a VERY low heat. Take it off the flame just before you think it's ready. Breakfast of champions. (You can also fry up the veggies, then put them on a plate, and use the pan to fry three eggs and deposit them on top. ALSO breakfast of champions).

By: unliteral

unliteral — Wed, 10 Apr 2013 20:41:11 -0800

I prefer my eggs in Virgin Schoolboy Urine - tong zi dan.

By: InsertNiftyNameHere

InsertNiftyNameHere — Wed, 10 Apr 2013 23:20:41 -0800

EmpressCallipygos: "Wait. It's talking about how to scramble hard boiled eggs? Isn't that sort of....culinarily impossible?" I felt cheated as well. I wanted to know how you scramble eggs within the shell AFTER they've been hard boiled.

By: BrotherCaine

BrotherCaine — Thu, 11 Apr 2013 00:27:41 -0800

I'm pretty sure the hard snap in the middle of the spinning is the part that breaks the yolk. Otherwise, it won't work. No mention of espresso steamed scrambled eggs? Delightfully fluffy and not much work (as long as you clean the steamer nozzle right away before it hardens on there like it's trying to teach cement a thing or two).

By: BrotherCaine

BrotherCaine — Thu, 11 Apr 2013 00:30:49 -0800

That egg roll just reminded me of a recipe for a "Big Egg" in one of our old cookbooks. It specifies some shocking number of eggs and tells you to separate the yolks, then cook them all in a pig's bladder, followed by cooking that in a larger bladder surrounded by the whites. I bet that would be a tough one to cook properly. Tell me about it. It took all day to get the yolk in there, and then the pig wouldn't hold still over the heat. I finally gave up and made some meringue cookies.

By: Mitheral

Mitheral — Thu, 18 Apr 2013 20:21:40 -0800

So I gave this techique a try on a dozen eggs I was boiling for lunch anyways and not a single one had more than an offset intact yolk. Anyone get this to work?