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How do you like your eggs?

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Replies

  • CaliFFLCaliFFL Senior Member Posts: 5,486 Senior Member
    JerryBobCo wrote: »
    You really know how to make something sound good. :yikes:

    I assumed everybody knew the ingredients. I ate chorizo for years before I read the label. I don't know why, but chorizo without glands and nodes isn't the same. There's just something missing.
    When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.

    Adam J. McCleod


  • CaliFFLCaliFFL Senior Member Posts: 5,486 Senior Member
    Fisheadgib wrote: »
    If you ever make it to a SE shoot, you'll be in heaven while eating at the restaurant at the hotel.

    Yeah, I need to get to one; one of these years. Or the few of us on this side, need to start a NW shoot. :tooth:
    When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.

    Adam J. McCleod


  • Cheetoh734Cheetoh734 Senior Member Posts: 714 Senior Member
    For me, fried in a little butter, olive oil, or bacon grease if I have some. Over medium with buttered toast or an english muffin to sop up the yolk. 1 or 2 tops for me, but I could eat them every day.

    a few things for cooking the perfect fried egg...

    1: after you crack it in the pan take a fork a pull the whites out from the yolk a bit, this makes it so the whites spread out and cook so you don't get any of the snotty whites with your perfectly runny yolk.

    2: invest in a good pan (not expensive, just the right tool for the job) and learn how to flip the eggs with it. About 6" wide, with sides rounding to vertical. Practice the wrist flip, It's worth it. I can turn out perfect fried eggs every time with a little flip of the wrist.

    3: ingredients matter. Get good eggs. From your back yard or farm, from a friend, from the store if you have to but get good ones, cage free, vegetarian fed, etc. Kosher salt and a pepper grinder. No iodized table salt or canned pepper.
  • orchidmanorchidman Senior Member Posts: 8,367 Senior Member
    Bacon and egg pie.
    Line a flat dish with puff pastry, put a layer of bacon in the bottom, break enough eggs to cover the bacon, put another layer of bacon on top, keep making alternate layers of eggs and bacon till the dish is almost full add salt and pepper to taste as you put the layers in. Cover with puff pastry, brush with beaten egg and bake in the oven till cooked.

    You can add other things like onions, potato cubes, fresh green beans etc.

    Great to cut into slices and take fishing or hunting.

    Another dish to make...........

    Hardboil a dozen eggs, cool and de-shell them and cut them into quarters. Boil a few potatoes till they are part cooked then cut them into rings. Make a white sauce.

    Put a layer of potato rings in a casserole dish, throw a layer of quartered eggs on top, pour enough white sauce to fill the gaps. Continue the layers until the dish is full. Cover the whole thing with about a 1/4 inch 0f bread crumbs and then grate a layer of your favorite cheese on top. Bake until done. You can also add fresh greens, onions, mushrooms etc to this............

    Serve steaming hot on cold nights as an accompaniment to steak and veges........it will warm your belly.

    Oh, and I fry eggs in olive oil. ( Dont have butter or dairy products in the house to keep my cholestrol down.) Enough oil in the pan to almost float the eggs and cook them on slow heat. After the whites are almost cooked I spoon hot oil over the yolk until the yolk skin is cooked but the yolk is still runny. If you have the oil too hot you will end up with crispy edges which are a no-no.

    .......Another way to pan fry eggs is to get a thick piece of bread, use a glass or a pastry cutter to cut the centre out of the bread, place bread in a hot buttered pan ( I use an olive oil based spread) and break an egg into the hole. Give it about 90 seconds then flip the bread with the egg in the centre. Cook until done. Serve with bacon slices.

    Cut the corners off the pan fried bread and use it to soak up the yolk. Its a great way to serve eggs to young kids as you can get them to cut out shapes in the bread using pastry cutters.
    Still enjoying the trip of a lifetime and making the best of what I have.....
  • shushshush Senior Member Posts: 6,259 Senior Member
    JerryBobCo wrote: »
    unfertilized.

    At your age, I am sure you are.
  • TugarTugar Senior Member Posts: 2,442 Senior Member
    Anything but poached. I can only do soft boiled if it's in ramen.

    - NEVER use pam or any cooking spray in a non-stick pan. It will clog the pores of the surface and ruin it faster. Current pan is two years old just now showing signs of losing it's touch. Use cooking spray and you'll be lucky to get 6 months out of it.

    -You have to use lots of lube and a VERY thin & wide spatula to do over-easy eggs.

    One of my favorite comfort foods is a couple or three hot hard boiled eggs in a bowl with butter, salt, and pepper with decent toast. Fried hard otherwise. Scrambled is okay. I add a splash of milk and try not to overcook. Take them off just before you think they are done. Carryover heat will do the rest.
    Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.
    Winston Churchill
  • LMLarsenLMLarsen Senior Member Posts: 8,337 Senior Member
    [video]
    “A gun is a tool, no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that.”

    NRA Endowment Member
  • orchidmanorchidman Senior Member Posts: 8,367 Senior Member
    Forgot to add French Toast to my post above.............
    Still enjoying the trip of a lifetime and making the best of what I have.....
  • jaywaptijaywapti Senior Member Posts: 5,051 Senior Member
    Anyway with any meat except raw, and i wont eat "Cajun 10 day eggs"

    JAY
    THE DEFINITION OF GUN CONTROL IS HITTING THE TARGET WITH YOUR FIRST SHOT
  • TeachTeach Senior Member Posts: 18,428 Senior Member
    Chorizo sounds a lot like Vienna sausage- - - - - -without the can!
    :vomit:
    Jerry
  • JayJay Senior Member Posts: 4,420 Senior Member
    This is one I saw the other day and might have to give it a try..

    https://m.youtube.com/watch?v=DHaMBCaSEPE
  • tennmiketennmike Senior Member Posts: 27,457 Senior Member
    I pretty much avoid eggs for breakfast. They're O.K. in corn pone and cakes, but not much else. When you've eaten powdered scrambled eggs for breakfast for the majority of 4 years aboard ship, you form a distinct dislike for hen fruit, even when its fresh.
      I refuse to answer that question on the grounds that I don't know the answer”
    ― Douglas Adams
  • FisheadgibFisheadgib Senior Member Posts: 5,797 Senior Member
    tennmike wrote: »
    I pretty much avoid eggs for breakfast. They're O.K. in corn pone and cakes, but not much else. When you've eaten powdered scrambled eggs for breakfast for the majority of 4 years aboard ship, you form a distinct dislike for hen fruit, even when its fresh.

    When I was overseas, in the chowhall if you ordered sunny up or overeasy, you got real eggs and if you got an omlet or scrambled, you got powdered. Same with milk, if you got low-fat, it was real in a little carton and if you got whole milk, it was powered from a dispenser.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • EliEli Senior Member Posts: 3,074 Senior Member
    Tonight it was fried, over medium, with a chunk of dead cow.

    Vzls9y8.jpg
  • TugarTugar Senior Member Posts: 2,442 Senior Member
    I make a pretty mean green chorizo. Awesome stuff.

    Recipe from Season 7, Mexico—One Plate at a Time
    Servings: 11/2 pound (3 generous cups)

    INGREDIENTS

    1 large fresh poblano chile
    1 or 2fresh serrano chiles, stemmed and roughly chopped
    1medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
    1 1/2pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
    3 tablespoons spinach powder (available on the internet or I use a handful of baby spinach)
    2 teaspoons salt
    INSTRUCTIONS

    Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.

    In a large bowl, combine the pork with the green seasonings, spinach powder, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.
    Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.
    Winston Churchill
  • TugarTugar Senior Member Posts: 2,442 Senior Member
    Wambli Ska wrote: »
    Interesting recipe. No smoked paprika at all?

    No. Hence the GREEN chorizo part of the recipe.
    Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.
    Winston Churchill
  • bisleybisley Senior Member Posts: 10,813 Senior Member
    CaliFFL wrote: »
    I assumed everybody knew the ingredients. I ate chorizo for years before I read the label. I don't know why, but zo without glands and nodes isn't the same. There's just something missing.

    Yeah, it's like eating tuna with all the dolphin meat and rat turds removed...bland. :tooth::tooth:
  • CaliFFLCaliFFL Senior Member Posts: 5,486 Senior Member
    bisley wrote: »
    Yeah, it's like eating tuna with all the dolphin meat and rat turds removed...bland. :tooth::tooth:


    Exactly.

    I've had "white boy" chorizo and the texture and flavor is just a bit off.

    I've made my own chorizo from various recipes and again, something is off.

    It simply cannot be replicated without the glands and nodes.

    Disgusting to some, awesome to others 😁
    When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.

    Adam J. McCleod


  • EliEli Senior Member Posts: 3,074 Senior Member
    cpj wrote: »
    Sweet Jesus what did those poor eggs do to you that you felt the need to burn them? I get cooking the yolk hard, but damn the curtsy bits!


    I am a fancy and sophisticated woman, ****...I'll curtsy if I want.

    7qc3kpy.jpg

    :tooth:

    Getting the edges a bit crusty however....just tastes better to me.
  • bisleybisley Senior Member Posts: 10,813 Senior Member
    CaliFFL wrote: »
    Exactly.

    I've had "white boy" chorizo and the texture and flavor is just a bit off.

    I've made my own chorizo from various recipes and again, something is off.

    It simply cannot be replicated without the glands and nodes.

    Disgusting to some, awesome to others 

    Yeah, kinda like those hot dog weinies from my youth that were made from lips, ears, ass holes, and udders, and dyed red. Or the 'brick' chili (mostly lard) that my mom would buy for an easy-cook meal, but my dad and I would use it up by slicing it and eating it on crackers.
  • zorbazorba Senior Member Posts: 25,092 Senior Member
    Eli wrote: »
    I am a fancy and sophisticated woman, ****...I'll curtsy if I want.

    We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!
    -Zorba, "The Veiled Male"

    "If you get it and didn't work for it, someone else worked for it and didn't get it..."
    )O(
  • EliEli Senior Member Posts: 3,074 Senior Member
    zorba wrote: »
    We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!

    Yeah...that's the worst.
  • CaliFFLCaliFFL Senior Member Posts: 5,486 Senior Member
    bisley wrote: »
    Yeah, kinda like those hot dog weinies from my youth that were made from lips, ears, ass holes, and udders, and dyed red. Or the 'brick' chili (mostly lard) that my mom would buy for an easy-cook meal, but my dad and I would use it up by slicing it and eating it on crackers.

    Speaking of lips and 'holes.

    potted_meat3.jpg
    When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.

    Adam J. McCleod


  • snake284snake284 Senior Member Posts: 22,429 Senior Member
    Jayhawker wrote: »
    I had a small flock whose sole function was to debug the garden...during hopper season, three of them would work the rows...one on either side and another up the middle...as described...little velociraptors...voracious hunters that did a great job....

    Yep, the keep it debugged and also WELL FERTILIZED! Nothing like Chicken Crap for fertilizing. I had an old supervisor who had a system for his garden. He had two garden plots. He had a portable chicken pen with a screen bottom. Well what everu you call that wire with the approximately 1/2 inch square holes. He put it over different areas of his garden and didn't plant that area. The next time he planted the garden he'd move the pen to another areal. He said he moved this pen around the garden and kept it will fertilized without burning it up. Chicken crap is some hot stuff.
    Daddy, what's an enabler?
    Son that's somebody with nothing to do with his time but keep me in trouble with mom.
  • FisheadgibFisheadgib Senior Member Posts: 5,797 Senior Member
    Teach wrote: »
    Chorizo sounds a lot like Vienna sausage- - - - - -without the can!
    Jerry

    It's way different, real chorizo is spicy and greasy and ground course like sausage. I know that you eat at the restauant by the hotel that we stay at and half of their breakfast menu has chorizo in it. Try it sometime as they use the autentic stuff so you'll get to see what real chorizo tastes like.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • TeachTeach Senior Member Posts: 18,428 Senior Member
    Just yanking Wambli's chain a little- - - - - - -I actually like the stuff!
    :jester:
    Jerry
  • zorbazorba Senior Member Posts: 25,092 Senior Member
    Eli wrote: »
    Yeah...that's the worst.

    Isn't it though? It just sucks! :tooth::roll2::jester:
    -Zorba, "The Veiled Male"

    "If you get it and didn't work for it, someone else worked for it and didn't get it..."
    )O(
  • olesniperolesniper Senior Member Posts: 3,767 Senior Member
    zorba wrote: »
    We had a curtsy in a troupe choreography I was in once. Kept screwing it up as I *always* curtsy right foot back - but my position in the choreography necessitated curtsying LEFT foot back!

    I hate when that happens.
    Yea, though I walk through the valley of the shadow of death,
    I will fear no evil: For I carry a .308 and not a .270
  • NNNN Senior Member Posts: 25,160 Senior Member
    Clean brought home a doz of eggs today.
    Brown, white, and slightly bluish shelled eggs in the same carton
    don't know what kind of chickens were involved; but, they were free eggs.
  • CaliFFLCaliFFL Senior Member Posts: 5,486 Senior Member
    NN wrote: »
    Clean brought home a doz of eggs today.
    Brown, white, and slightly bluish shelled eggs in the same carton
    don't know what kind of chickens were involved; but, they were free eggs.

    The bluish shells are araucana chickens.

    cca7b17a027d799559854fe0f90ba27e.jpg
    When our governing officials dismiss due process as mere semantics, when they exercise powers they don’t have and ignore duties they actually bear, and when we let them get away with it, we have ceased to be our own rulers.

    Adam J. McCleod


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