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Old 06-15-2014, 08:56 AM  
Fire Me Boy! Fire Me Boy! is offline
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The incredible edible egg.
Is there any food as versatile as the egg? How do you like 'em? Over easy? Sunny side up? Fried hard? Hard or soft boiled? On an English muffin?

If I'm having an egg just to eat, it's gotta be over hard. I can't handle the texture of gooey yolks. I know that's akin to cooking a steak well, but I can't help it. Don't care for scrambled or any other way, and my preference is as a sandwich on toast.

However, I make a damn fine browned butter fresh pasta dish with sage and an over easy egg on top. The egg yolk mixes with the browned butter for a creamy sauce...
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Old 06-16-2014, 08:28 AM   #91
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by 'Hamas' Jenkins View Post
The guy posts about nothing but food. Not about the eggs, but rather the fact he's either A) on meth or B) pushing three bills.
I have a passion for food, so I enjoy talking about it. I am overweight, but I'm trying. It's difficult for me because of some other issues, but I got jump started by losing 35 pounds at the hospital. I've not gained any of that back. No meth. Thanks for your support.

And as much as I talk about food, I actually try to eat fairly healthily, especially the last couple of months. My wife and I had a habit of eating out a lot, but since April we've eaten out one time (except for our time in Hawaii, during which we didn't really have a choice). So I'm cooking a lot more often at home.
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Old 06-16-2014, 08:31 AM   #92
Dayze Dayze is offline
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Originally Posted by Fried Meat Ball! View Post
For something a little richer, try a couple egg yolks (no white). You'll need to temper it with a ladle of starchy pasta water.

I've never used onion in mine. I don't generally use bacon because the smoke can overpower everything else. But yes, extremely fast and easy.
yep; I definitely try to go easy on the bacon; not only for the smoke, but the salt. and only a smide of onion. I LOVE garlic so mine is definitely garlic heavy.


. I need to try the yolk only route. You're definitely looks more creamy. mine sort of looks like a lighter version with bits of parm/romano stuck to the pasta, onion/garlic etc.
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Old 06-16-2014, 08:36 AM   #93
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do you temper the eggs after adding them to the pasta? or before hand, the pour/scoop into the pasta.
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Old 06-16-2014, 08:37 AM   #94
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Originally Posted by Dayze View Post
yep; I definitely try to go easy on the bacon; not only for the smoke, but the salt. and only a smide of onion. I LOVE garlic so mine is definitely garlic heavy.


. I need to try the yolk only route. You're definitely looks more creamy. mine sort of looks like a lighter version with bits of parm/romano stuck to the pasta, onion/garlic etc.
Yeah, I hardly ever have to add salt to mine once you add the prosciutto and the romano. The creaminess comes from the pasta water and the egg yolks. It's part of what I love so much about this dish.
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Old 06-16-2014, 08:39 AM   #95
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Originally Posted by Dayze View Post
do you temper the eggs after adding them to the pasta? or before hand, the pour/scoop into the pasta.
Before. Separate the egg yolks into a bowl and add a half cup to a full cup of pasta water and whisk the shit out of it. The starchier the water the better, which is why I usually use half as much water as normal for the pasta when making this.

Then once you add the egg mixture to the pasta, I stir the pasta for at least a full minute, usually a couple. If you don't, you end up with scrambled eggs.
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Old 06-16-2014, 08:50 AM   #96
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so you coat the pasta before putting into the pan?
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Old 06-16-2014, 08:54 AM   #97
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Originally Posted by Dayze View Post
so you coat the pasta before putting into the pan?
I'm not sure what you mean.

In a skillet, I fry my prosciutto for a couple minutes until it's crispy. Then I add my garlic and some crushed red pepper for a minute or so, then deglaze my pan with some white wine and let it simmer.

Meanwhile, I boil my water and get my pasta in the water. When it's just al dente, I reserve some pasta water and drain the pasta.

I temper my egg yolks.

I return the pasta to my big pot, dump the sauce on the pasta, add the cheese, fresh cracked black pepper, and parsley, then pour the tempered egg yolks on top and stir the shit out of it for 1-2 minutes.

The residual heat from the sauce and the pasta melts the cheese and sufficiently cooks the egg into a creamy carbonara.
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Old 06-16-2014, 09:01 AM   #98
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Love Carbonara. Made it once and it came out perfect.
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Old 06-16-2014, 09:03 AM   #99
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ahh. I'm with ya now. Got it.
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Old 06-16-2014, 09:06 AM   #100
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Originally Posted by DaFace View Post
For anyone who is into hard-boiled eggs - either on their own or in some other recipe - Costco sells packs of two dozen pre-peeled hard-boiled eggs for something like $4. It's glorious.
If I didn't live 45 minutes from the nearest Costco, I'd be all over that.

I bought one of these a couple of years ago. It makes 10 perfect hard boiled eggs at a time. It can also poach, scramble or make soft boiled, but I use it mainly for hard boiled.

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Old 06-16-2014, 09:08 AM   #101
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Fried egg sammy with runny yolk and a slice of cheddar
Mustard pickled eggs are delish
Bacon and cheese omelet
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Old 06-16-2014, 09:15 AM   #102
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by patteeu View Post
If I didn't live 45 minutes from the nearest Costco, I'd be all over that.

I bought one of these a couple of years ago. It makes 10 perfect hard boiled eggs at a time. It can also poach, scramble or make soft boiled, but I use it mainly for hard boiled.
Oh, I have one of those nifty things that can make perfect hard boiled eggs.

Spoiler!
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Old 06-16-2014, 09:16 AM   #103
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Carbonara:

1/4 lb of panchetta cut into small pieces
1 lb of spaghetti
2 eggs
a good amount of high quality parm (more than a cup, I would guess)
4 - 5 large cloves of garlic , chopped
2 or so T of extra virgin olive oil
Put salted past water on to boil.

Beat eggs, mix with parm

saute panchetta, beginning a minute or so after the pasta goes in

add garlic, cook for another minute

drain pasta (reserving 1/2 cup of the water) and add to the skillet where your have your panchetta. Toss.

Add parm egg mixture, toss some more. Add tons of pepper, toss some more. Add pasta water, toss some more.

Sprinkle with additional parm and serve.
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Old 06-16-2014, 09:18 AM   #104
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love me some soft boiled eggs as well. Right out of the shell. Mmmmm.
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Old 06-16-2014, 09:19 AM   #105
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Quote:
Originally Posted by cdcox View Post
Carbonara:

1/4 lb of panchetta cut into small pieces
1 lb of spaghetti
2 eggs
a good amount of high quality parm (more than a cup, I would guess)
4 - 5 large cloves of garlic , chopped
2 or so T of extra virgin olive oil
Put salted past water on to boil.

Beat eggs, mix with parm

saute panchetta, beginning a minute or so after the pasta goes in

add garlic, cook for another minute

drain pasta (reserving 1/2 cup of the water) and add to the skillet where your have your panchetta. Toss.

Add parm egg mixture, toss some more. Add tons of pepper, toss some more. Add pasta water, toss some more.

Sprinkle with additional parm and serve.
This is pretty close to mine. But I also add crushed red pepper and deglaze with some white wine.
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