Yes. Egg coddling is generally considered ancient and outdated,
which
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is also true of soft boiling eggs. Both have now been supplanted by
the
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recently discovered poaching, which is an ultra-modern cooking method using nuclear power.
Well, actually, poaching uses both nukeular and hydro power, as you swirl the poaching water with a fork to create a little whirlpool to drop the egg into.
Years ago in New England, diners served "dropped eggs," which I think were poached eggs that were dropped into deeper water than a poacher. Fished them out with a sieve-type slotted spoon and plopped them onto an English muffin.
Guilty secret: I like to tear well-buttered bread into pieces, put in a bowl and add soft-boiled eggs, then mush the whole concoction together. Never could get into that egg cup thing.
Guilty secret: I like to tear well-buttered bread into pieces, put in a bowl and add soft-boiled eggs, then mush the whole concoction together. Never could get into that egg cup thing.
Sounds good... must imitate this one of these days. Ever used (lightly) toasted bread for the concoction?
"Victor Sack" <[email hidden]> wrote in message news:[email hidden]...
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aem said:
Guilty secret: I like to tear well-buttered bread into pieces, put in a bowl and add soft-boiled eggs, then mush the whole concoction together. Never could get into that egg cup thing.
Sounds good... must imitate this one of these days. Ever used (lightly) toasted bread for the concoction?
Victor
This was/is a family comfort dish going back to my earliest memories. Toast and butter bread well, cut or tear into large pieces, and put in a large bowl.
Poach eggs in milk until done to yer liking (for me cooked whites and runny yolk). Place cooked eggs over the toast and add the hot poaching milk over the eggs and toast. You probably won't want to use all the milk. I like a lot though. Sprinkle with salt and ground black pepper. Eat it as messily as desired.
I almost always poach my eggs in milk no matter how I use them. I like the way the milk holds the eggs together without resorting to using the sour taste of vinegar.
Guilty secret: I like to tear well-buttered bread into pieces, put in a bowl and add soft-boiled eggs, then mush the whole concoction together. Never could get into that egg cup thing.
Sounds good... must imitate this one of these days. Ever used (lightly) toasted bread for the concoction?
Victor
Eeew. The mental image is disgusting. Heathen that I am, I peel the shell from the large end of the egg to about a little less than halfway down, then eat the egg from the shell. Sometimes I'll dip a corner of the toast in the runny yolk. Daintier.. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Guilty secret: I like to tear well-buttered bread into pieces, put in a bowl and add soft-boiled eggs, then mush the whole concoction together. Never could get into that egg cup thing.
Sounds good... must imitate this one of these days. Ever used (lightly) toasted bread for the concoction?
Victor
Eeew. The mental image is disgusting. Heathen that I am, I peel the shell from the large end of the egg to about a little less than halfway down, then eat the egg from the shell. Sometimes I'll dip a corner of the toast in the runny yolk. Daintier..
Barbara, Don't you put the soft boiled egg into an egg cup with the pointy side of the shell sticking out? Then, don't you lightly tap the top of it with your small spoon until the shell is cracked and you can peel off about half an inch? Then, don't you take off a small amount of the peeled egg, sprinkle a soupcon of salt on it, put a little more salt (and white or black ground pepper if wanted) on the remaining egg and enjoy it with buttered toast? I gave away all my egg cups, because I stopped eating soft boiled eggs. :o( Or, perhaps I stopped eating soft boiled eggs, because I gave away my egg cups. I do not remember.
> Guilty secret: I like to tear well-buttered bread into pieces, > put in a bowl and add soft-boiled eggs, then mush the whole > concoction together. Never could get into that egg cup thing.
Sounds good... must imitate this one of these days. Ever used (lightly) toasted bread for the concoction?
Victor
Eeew. The mental image is disgusting. Heathen that I am, I peel the shell from the large end of the egg to about a little less than halfway down, then eat the egg from the shell. Sometimes I'll dip a corner of the toast in the runny yolk. Daintier..
Barbara, Don't you put the soft boiled egg into an egg cup with the pointy side of the shell sticking out? Then, don't you lightly tap the top of it with your small spoon until the shell is cracked and you can peel off about half an inch? Then, don't you take off a small amount of the peeled egg, sprinkle a soupcon of salt on it, put a little more salt (and white or black ground pepper if wanted) on the remaining egg and enjoy it with buttered toast? I gave away all my egg cups, because I stopped eating soft boiled eggs. :o( Or, perhaps I stopped eating soft boiled eggs, because I gave away my egg cups. I do not remember.
Like I said, heathen that I am. . . . I do it like I said I do it. I use egg cups for displaying decorated eggs sometimes. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
