Ugly finds eggs to be temperamental

[franksolich]

http://www.democraticunderground.com/115729873

Oh my.

Lucinda (17,165 posts)    Thu Aug 15, 2013, 01:47 PM

Major Nikon's egg quest got me thinking...

Are there any recipes that you are working to perfect?

I'm on V.2 of my Lemon Curd trials, which turned out even better than V.1... but i'm still not finished tweaking. I had to put the filling back in the pan again to give it more heat. It's hard for me to stand at the stove long enough for my current recipe. Both times, I didn't let it go quite long enough. Once I get the lemons sorted, I'm moving on to Indian Breads.

Warpy (70,754 posts)    Thu Aug 15, 2013, 01:56 PM

1. I've always found eggs to be temperamental suckers that can best be dealt with by lowering the hob to its lowest setting. At least it gives you an opportunity to react if they start to complain about their harsh treatment and curdle or turn rubbery.
 
My non cook mother never did quite get the hang of cooking them so I've never been able to get them past my nose by themselves. Egg foo yong is my favorite preparation, the flavor of the egg mostly disguised by vegetables and seasoning.
 
These days, my eggs are powdered since I only use them in baking and I don't bake that much since I had to forgo wheat. The powdered eggs work just fine in recipes that call for eggs.

Lucinda (17,165 posts)    Thu Aug 15, 2013, 02:02 PM

3. I still make my Asiago Dill Omelette, but otherwise I don't make eggs often

even though we love breakfast for dinner. Bill adds eggs to his skillet breakfasts, but they are in scrambled form.

Major Nikon (10,838 posts)    Thu Aug 15, 2013, 01:59 PM

2. Pretty much any recipe I make more than once I am working to perfect

I keep detailed notes in a journal so I can go back and make changes or add alternatives. I have a number of different temperature reading devices (including a temp data logger if you can believe it). I try to work on consistency and then vary from there.

Lucinda (17,165 posts)   Thu Aug 15, 2013, 02:05 PM

4. You have a much more technical approach than I do and as a result you probably have more success! I really should journal my recipe creations. It would be fun.

I wing it more these days than I used to.

Sentath (1,586 posts)    Thu Aug 15, 2013, 02:42 PM

5. Experimental Banana Bread

I've been working on this on and off for a few years. See what you think. (I think I've posted this to DU before, but not necessarily to DU3)
 
Experimental Banana Bread

1/4 Cup Butter
1/4 Cup Sugar
1/4 Cup Very well drained Apple Sauce (strainer lined with well rinsed paper towel overnight)
 2 Med Eggs
1/4 Cup lowfat Buttermilk
1 1/2 tsp Vanilla
1 1/2 Cup lightly mashed Banana (divided)
1 Cup unbleached AP Flour
1 Cup whole grain Pastry Flour (can substitute rye or spelt)
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder (scant)
3/4 tsp Sea Salt
1/2 Cup Pecans (chunks are better than chopped which are better than halves)
additional pecan halves and candied or maraschino cherries for decoration

In large bowl cream butter and sugar till light and fluffy. This will take a bit. Add liquid ingredients and blend several more seconds. Scrape beaters and switch to a spoon to stir in the first cup of banana. In smaller bowl thoroughly combine dry ingredients. Add the dry to the wet and stir until just moistened. Add the rest of the banana and the pecans, stir gently to distribute.

A HERETIC I AM (10,495 posts)    Thu Aug 15, 2013, 04:07 PM

6. I made Scotch Eggs last night

It will take a few tries to perfect those.

I took a bunch of pics and I'll put up a thread about them later.

^^^must be some sort of whiskey-and-eggs combination.

[Carl]

Good God...they can`t even figure out how to use or cook eggs.

[Chris_]

^^^must be some sort of whiskey-and-eggs combination.

A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked.

That doesn't sound too bad.  I might have to try it next time I have some eggs left over (there are always left-over eggs around here).