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Old 04-13-2014, 05:11 AM
 
Location: San Antonio/Houston
33,542 posts, read 51,750,301 times
Reputation: 82960

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Quote:
Originally Posted by Dale Cooper View Post
One of life's little mysteries is who on earth was the first person to see an egg, covered with a shell and all, coming out of the butt end of a chicken and said, "ohhhhhhhhhhhhhhh, I'll bet that would taste yummy!"

An incredibly hungry person, I'm guessing.
I think someone probably just found eggs in the nest. Then got curious and tried - first raw, then cooked.
Later on discovered how to get a steady supply of this delicacy
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Old 04-13-2014, 05:14 AM
 
Location: FL
1,137 posts, read 2,286,969 times
Reputation: 787
Like my eggs without any uncooked albumin.
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Old 04-13-2014, 06:09 AM
 
5,536 posts, read 4,378,162 times
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Quote:
Originally Posted by NCN View Post
Cooking eggs that way is the reason so many people do not think they like eggs. My husband didn't think he liked eggs when we got married. I made the mistake of saying I wanted eggs when I visited his mother once. Once was enough; I like my eggs fully cooked. He now likes my fully cooked eggs too. Raw eggs are actually dangerous.

I like the pan to be sizzling hot when I break the eggs and put them in the pan. Let them cook just a minute with only the yellow part broken then scramble all together, let fry a little more and stir again. I use medium high heat. If I like the end product, how can that be wrong? I like all my food done. I cook most foods longer than the instructions say to cook them. Most professional chefs don't get food done enough for my liking.
That is how I like mine too! Sizzling hot pan so the edges crisp up. Stir up the yellow and flip it over once. Of course all fried in bacon grease.

And I agree about undercooked food, especially chicken. I find most chicken you get at a restaurant to deli is semi raw. I roast my chicken until the skin crackles, but the inside is well cooked but melt in your mouth moist.

When I bake a cake I want the edges crisp.
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Old 04-13-2014, 06:46 AM
 
17,156 posts, read 22,161,261 times
Reputation: 31218
Quote:
Originally Posted by Dale Cooper View Post
One of life's little mysteries is who on earth was the first person to see an egg, covered with a shell and all, coming out of the butt end of a chicken and said, "ohhhhhhhhhhhhhhh, I'll bet that would taste yummy!"

An incredibly hungry person, I'm guessing.
for eons, scavengers have been going after eggs, from bird eggs to crocodile eggs
so im sure early man saw this-

its been only in the last 100 years did we begin to question.... which came first
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Old 04-13-2014, 07:42 AM
 
Location: Dallas
5,457 posts, read 4,575,985 times
Reputation: 15588
Quote:
Originally Posted by John1960 View Post
Scrambling some eggs for breakfast? Be warned: They're "one of the most overcooked dishes in America," food writer Michael Ruhlman tells NPR. "We kill our eggs with heat." What we should really be doing, he says, is cooking them "very slowly over very gentle heat." That way, "the curds form," and "the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds.

Think You Know How To Cook Eggs? Chances Are You're Doing It Wrong : The Salt : NPR
Yuck.....slimy eggs. No thanks. I'll continue to overcook them.
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Old 04-13-2014, 08:29 AM
 
Location: League City, Texas
2,812 posts, read 4,310,305 times
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Quote:
Originally Posted by MJ7 View Post
carcinogens are unhealthy.
Ya think?
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Old 04-13-2014, 09:20 AM
 
Location: In a house
13,258 posts, read 34,604,245 times
Reputation: 20198
Scrambled, well-done. If there's no brown on any of the bits, and if ANY of it is soft or slippery, then it's not cooked enough).

Or, omelette, lightly browned on BOTH sides before the cheese gets folded in. Again - if there's no browning, and if ANY of it is soft or slippery, it's not cooked enough.

No poached, sunny-side anything, boiled (hard or soft). I can't even stand egg-drop soup and when I order my Shrimp with Lobster Sauce, I tell them "no egg."

The only time I'll want raw egg is in my cookie dough and my caesar dressing.
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Old 04-13-2014, 09:34 AM
 
5,574 posts, read 5,533,769 times
Reputation: 16465
This is how I've been making scrambled eggs, and I LOVE this method. No extra bowl to clean, and they come out so creamy without needing to add any liquid.
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Old 04-13-2014, 09:40 AM
 
Location: The end of the road Alaska
860 posts, read 1,705,601 times
Reputation: 1757
If you add just a few small bits of cream cheese your scrambled eggs will stay wonderfully creamy.
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Old 04-13-2014, 09:40 AM
 
Location: Philaburbia
31,152 posts, read 57,274,608 times
Reputation: 52008
I don't like wet scrambled eggs, and I don't care if it's "wrong".
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