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Old 04-16-2014, 02:26 PM
3,201 posts, read 3,382,499 times
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i like everything cooked hard and fried hard

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Old 04-16-2014, 03:07 PM
642 posts, read 908,484 times
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Originally Posted by mjd07 View Post
How is a farm fresh egg different than one from the store? I know it's fresher, but nothing is done to eggs after it leaves the farm except to put them in containers by size, right? It's different for milk or meats, but eggs aren't usually "processed" are they?
When farm chickens, not industrial "farm" chickens, eat green grass and insects, their eggs contain good amounts of omega-3 and other nutrients.... plus, if the chickens don't eat corn (not natural at all) and especially don't each GMO corn, you've got a much healthier and much tastier chicken egg!
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Old 04-16-2014, 05:19 PM
534 posts, read 413,359 times
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I gag and get dry heaves from runny eggs or soupy (cool/warm) not HOT ones.
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Old 04-16-2014, 05:29 PM
Location: Denver area
21,134 posts, read 22,102,729 times
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Originally Posted by MisfitBanana View Post
Has this been posted yet? Jamie Oliver's version of English, French, and American scrambled eggs:


I make mine just like he demonstrates for American-style eggs, just a touch drier, and I use pepper as well as salt. I use medium-low to low heat, and they come out tender and moist. Not wet or runny, not brown or rubbery. Yummy!

And my eggs, cooked the way I like them, are not "overcooked" any more than someone else's are "undercooked" . So please stop saying that it's perfectly fine if I like my eggs overdone (ie "wrong").

Last edited by maciesmom; 04-16-2014 at 05:55 PM..
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Old 04-16-2014, 06:42 PM
541 posts, read 691,908 times
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Originally Posted by NCN View Post
Once was enough; I like my eggs fully cooked. He now likes my fully cooked eggs too. Raw eggs are actually dangerous.
I agree and I wish more people knew that. Salmonella can be found in runny, slightly cooked eggs. I tell this to people who tell me they love runny eggs and they act like I'm crazy!

"Avoid eating high-risk foods, including raw or lightly cooked eggs..."
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Old 04-16-2014, 07:58 PM
35,121 posts, read 37,790,060 times
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Originally Posted by justanokie View Post
Again...Its not me thats wrong...I didn't decide the proper method of preparing scrambled eggs. Again, that doesn't mean you have to prepare or eat them any other way than you like. Actually if you cook scrambled eggs that long then yes, you are overcooking them and that is not the correct way to prepare anything. Yes there are many ways to prepare food to pleases many different palates...but that has nothing to do with whether or not that method is the correct way or not.

Is this a trick question? Its like steak, they should not be cooked past medium rare. But if you like it that way then by all means....its your egg.

Right...thats me to a tee. Thats actually what I do in my spare time....wait....do you know me?

AGAIN...Its not me you are disagreeing with...its accepted culinary knowledge. Thats what is making you ignorant.

If you think that culinary techniques taught to professional chefs is nonsense, then I got news for you. You can't cook.

I wouldn't say you need special training, you can teach yourself but I only know of a handful of "cookbooks" that actually teach cooking techniques instead of just regurgitating a list of recipes.

Anyone interested in learning how to actually prepare food would find the following authors of great help.

Julia Childs
Jacques Pepin
James Peterson
any books by the Culinary Institute of America

also another really decent resource is here
Index of eGCI Courses - The eGullet Culinary Institute (eGCI) - eGullet Forums
Okay, right, I believe you........hahahaha

I can guarantee you I have better references for my cooking and baking than most. I even have several women whom I have never met hate me because their husbands carry on about how wonderful my cooking is. Actually, just 2 weeks ago a very good friend who does not like macaroni and cheese ate 3 helpings in our home because he loved the macaroni and cheese I made. My own cheese sauce, fresh pasta made in my kitchen right before it was prepared. Yup, I do not know how to cook. I normally feed more people in a week than most do in a year when it comes to guests and good, healthy, full of flavor meals. So me and mine I'll stick to my own cooking and baking and if you think all of those "professionals" are so wonderful you stick with them and I'm glad you will never be invited to my home for supper but that is absolutely your loss and not mine.
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Old 04-16-2014, 08:08 PM
1,097 posts, read 1,657,871 times
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I like my scrambled eggs with different textures - so hot pan, smaller than you would think, bacon grease, dump in eggs & let bottom get brown quickly. Since the pan is small and the eggs deep, the top is still liquid - turn off heat - quickly stir them till solidified but with a sheen of liquid -- the brown bits add texture and taste to the softer eggy parts...

The world is different now - I know my grandmother always got eggs from a little lady down the street - even in NJ - it's where I got my fear of chickens & the crazy rooster - but raw eggs were never a bad thing - mayo, eggnog - good stuff. Grandma ate them soft boiled in egg cups, or barely poached or coddled. Not my taste but the cups, both kinds, are in the back of a cupboard somewhere.
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Old 04-16-2014, 08:30 PM
Location: Heart of Dixie
12,448 posts, read 10,126,539 times
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Originally Posted by Tantamount View Post
I agree and I wish more people knew that. Salmonella can be found in runny, slightly cooked eggs. I tell this to people who tell me they love runny eggs and they act like I'm crazy!

Salmonella | FoodSafety.gov
"Avoid eating high-risk foods, including raw or lightly cooked eggs..."
I've been enjoying runny, undercooked, raw eggs for years - that's the only way I like them. I wish more people knew what they were talking about and would do a little research before they start pontificating about what they need to tell "others."

If you're going to eat raw and/or undercooked eggs buy the pasteurized eggs - checkmate.
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Old 04-17-2014, 03:36 AM
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Ive never checked to see if my eggs were pasteurized or not. I mean im going to cook them as recommended by the fda cdc and all the other groups. But just in case anyone else wants the info i found this:

Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors (usually 126-140 degrees). If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.

Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). You must cook/pasteurize the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its amino acids. Cooking egg whites at high temperatures denatures some of the amino acids which makes the proteins slightly less effective (slower digesting). A soft boiled or poached egg (at 70% albumin coagulation) is digested much easier as opposed to a fried or hard boiled egg. 2 soft boiled/poached eggs spend less than 2 hours in the stomach being digested, where 2 fried/hard boiled eggs spend over 3 hours in the stomach. Although fried/hard cooked eggs are digested just as completely as soft cooked eggs, it just takes longer for them to be completely digested and assimilated.

An egg white is about 10% protein and 90% water. It’s the proteins that cause the egg white to solidify when you cook it. Egg white proteins are long chains of amino acids. In a raw egg, these proteins are curled and folded to form a compact ball. Weak bonds between amino acids hold the proteins in this shape—until you turn up the heat. When heated, the weak bonds break and the protein unfolds. Then its amino acids form weak bonds with the amino acids of other proteins, a process called coagulation. The resulting network of proteins captures water, making a soft, digestible gel.

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery and increasing their digestion time.

So, basically the most bioavailable and readily assimilated egg proteins are either pasteurized raw eggs/egg products or soft cooked/poached eggs that have not reached 160 degrees at which point the proteins become coagulated/denatured and take longer to be completely digested and assimilated. I hope this helps clear up some questions .

If you want to save some money you can do this at home. It is possible to pasteurize eggs at home - and easily, too! Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time - designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water - say, 142 degrees to be safe - for 3 1/2 minutes, the bacteria will be killed and the protein inhibitor neutralized. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temperature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be "scrambled eggs" at 180 - but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes and will provide a fully usable protein source.
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Old 04-17-2014, 08:12 AM
4,748 posts, read 6,144,281 times
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I never eat runny whites, only runny yolks. Runny whites gross me out.

I cook my "sunny side up" eggs until the white is done and there is a slight whitish sheen over the yolk, but it is still runny. Actually, I guess they would more properly be called "over easy", as I actually used to flip them and give the top of the yolk a little heat. I figure that is enough heat to kill any salmonella....but even if it's technically not (according to the food police), I've never had salmonella, and I've eaten a lot of runny yolks in my lifetime, even recently. I always "lick the bowl" of my brownie/cake/cookie dough.

America's Test Kitchen says you can just put a lid on the pan and not have to flip them to get the yolk to "white over"....I've tried it a couple of times but it seems like the yolk got a little more cooked than I wanted it. I may be using the wrong kind of heat, I don't know. But if anyone is interested in this method, you can watch the video here: https://www.americastestkitchen.com/...ect-fried-eggs

They get their edges brown and crispy, though, and I don't like that. I need to watch that video again myself to refresh my memory on the method.

When my brother and I were kids, we would mix up a boxed yellow cake mix, stick it in the fridge, and eat out of it for a few days. Yuck! I mean, I love to eat the cake batter, but we would just take out the bowl and a spoon, get a few bites, and then put the bowl back in the fridge 'til next time. It stayed in there about a week. Why did our mama let us do that? LOL
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