Main Discussion Zone > General Religious Discussion
OLD: Basic Islam : how to become a muslim
john:
--- Quote from: jetson on July 28, 2008, 05:00:26 PM ---Dude, thanks for the post on bacon! Seriously - thanks! Can you possibly do one on fried/scrambled eggs. And what about boiled eggs - It's hit or miss on the perfect timing!
You rock - seriously! :)
--- End quote ---
I will reply because fried eggs is another of my specialties, but only including an invitation to the mods to split this off into a recipe thread under local communities, or whatever they deem appropriate.
I know nothing of boiled eggs. As for scrambled eggs, Alton Brown is king - http://www.foodnetwork.com/recipes/alton-brown/scrambled-eggs-unscrambled-recipe/index.html
Fried eggs are a natural extension of the bacon recipe. They are the reason for using the iron skillet. While cooking bacon, the pan will accumulate a layer of browned meat that is stuck to the pan. This adds a delicious flavor to fried eggs. After the bacon is done, scrape the pan with a spatula to liberate the bits of bacon. You need at least 6 mm of oil (bacon grease) for fried eggs, and you'll want more heat. If you put the eggs in at the bacon's cooking temperature, they will spread out too far before they coagulate, which will cause them to be overcooked and to pick up too much of the grease. Increase heat to 6 and give the pan a minute or so to get up to temperature.
Crack the eggs one at a time into bowls. This gives you the chance to pick out any bits of shell that get into the eggs. DO NOT break eggs against the edge of the bowl. This creates excessive shell fragments, and can damage the inner membrane of the albumen. Strike the egg against a countertop or other flat surface, as lightly as possible to break it. If the egg does not come apart, rotate it and strike again until you have an equatorial crack all the way around the egg. Pour the egg from the bowl into the heated pan, trying to get the egg to stay in one spot as much as possible. Now, set the bowl aside and WASH YOUR HANDS. The surfaces of eggs can harbor salmonella, and you don't want that.
As the egg begins to cook, splash hot grease on the top of the egg with the spatula. this will cause the top to congeal, making the egg more structurally stable when the time comes to flip it. After the egg cooks for about 20-30 seconds, flip it. Make sure the yolk is centered on the spatula, and flip the egg away from you so that you won't get burned by splattering hot grease. Cook about 20 seconds on the other side for over-medium doneness. Drain the egg of as much grease as possible by holding it over the pan before plating.
Serve immediately.
spider:
::)
Operator_015:
This thread has become irrelevant to the OP and is not fulfilling the potential of this topic. It has therefore been locked.
However, we are working on having a fresh start for this topic elsewhere on the forum shortly, so that serious participants can continue discussions there.
Thank you,
Mod 15
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