You put the lime in the coconut

[afuna_archive]

I meant to do scrambled eggs, as zarhooie suggested, but then I got a craving and a container of vinegar in my hands, and the next thing I knew, I was making poached eggs and toast.

(I also have orange juice, but I mooched that off someone else's labor. Mmm orange juice).


Verdict: poaching eggs is less scary than frying them*. Less hot stuff flying around. It turned out surprisingly well, too. But then I did have someone guiding me through the process. It was perhaps a bit too soft, so I shall have to leave it on longer next time (but I was impatient! And hungry! Also see: ravenous)

So today, I:

• turned on the stove (it made a whoosh sound, and then flames. I did not realize the stove makes a whoosh sound. Why did I not realize this? And it turns out that at some point since I last looked, we got a new stove, one that no longer needs the clicker to start the flame. That makes me happy because trying to coordinate the turning of the knob with the clicking of the clicker looked complicated. And this now just looks simple. Like, the difference between manual and automatic transmission. HUGE.)
  
  
• boiled water (...I'll leave it at that. Hush, don't laugh :-))
  
  
• cracked an egg over heat (I have cracked eggs before, but always over a bowl, and always to hand over to somebody else. This is different! )
  
  
• cracked an egg over something and managed not to get eggshells in it (I have maybe done this once before. or twice. Usually I have to get out the fork and dig.
  
  PS. I'm still not sure how to crack eggs properly. Hit it with a spoon, tried to break it apart. Got eggy stuff on my hands D: Tomorrow I'm trying scrambled eggs though. More eggs, more practice. Hopefully eggshell free as well?)
  
  
• oh, and popped a piece of toast into the toaster oven. It involves time, and ingredients, and heat. It totally counts.
  

* Note that I have never actually tried to fry an egg

Comments

[teshiron.livejournal.com]

The best way to crack an egg to avoid getting it on your hands is:

1. Tap the egg on the edge of a bowl (or the pot or pan you're cooking in) until it dents inward.

2. Insert both thumbs into the dent, and use them to pry the egg open.

As the insides fall out, if you pull the egg open fast enough, your thumbs will be out of the way and the egg will fall into the bowl/pot/pan.

[opal1159.livejournal.com]

I was "taught" in a foods class to crack an egg by tapping it with a spoon although I prefer tapping it (the fat middle part of the egg) on the counter. (There was some reason given on why you shouldn't do that, but I don't care. :P) I don't recommend tapping against an edge though because less surface area = more force and you'll get shell pieces more easily. It may take some practice to find the right amount of force. You want enough to get a visible crack pattern but not too much that it actually shatters. Then you can use your thumbs to poke gently at the middle and split it open like you're opening a book.

[av8rmike.livejournal.com]

I'd be interested to know what the reason given was for not cracking on the counter, since that's the Alton Brown Recommended method. The reason he says to not crack on the rim of a bowl is because it makes smaller shards of shell. It takes a little more practice to know just how much force to use when cracking on a flat surface.

[opal1159.livejournal.com]

I don't remember the reason for tapping with a spoon/other utensil because I didn't like/disagreed with it and only did it in class to satisfy the teacher :)

Cracking on a rim requires being too delicate and besides the shell pieces, you also have to deal with egg running down the side.

[afuna]

This Alton Brown sounds interesting...

[afuna]

I have tried all three, and so far, the counter one seems to work the greatest!

[miyagi-chihane.livejournal.com]

O___o you should try scrambling eggs... it's fun!!! (that doesn't sound normal, does it?) For me, I gues the easiest way to break an egg is to tap it against the bowl you're gonna beat it on, though I've wasted a lot of good eggs that way and get small pieces of shell on the bowl as well... before. *proud of her egg cracking skills* ^__^

Cook it over a low fire... it doesn't spew hot oil THAT much and makes the scrambled egg a nice even shade of light brown instead of uneven yellow to brown (even black on some areas) O_O

[afuna]

Thanks for the tip of cooking over a low fire. I think that cooking too hot also breaks things down, making the scrambled eggs watery. Ick!

[ladyvox.livejournal.com]

Owhhh, I never tried making poached eggs.. I fry or scramble them or make them into an omelet but never done them this way. Gonne have to try it out! =)

[afuna]

*tempts* tastes very gooood

[atomic-clay.livejournal.com]

LOL I remember the good ole Home Eco days in HS.