Cooking Club Ingredients #1: Eggs

Faith · 15-01-2016 5:25pm #1

Note: We're trying a megathread for recipes, so please post all of your recipes in this thread and we'll see how it works out.

Fry 'em, bake 'em, poach 'em, boil 'em, make an omelette... When it comes to eggs, the options are endless. What's your favourite way to cook with eggs at home? Perhaps you toast some bread, top with ham, slide a fried egg on top and drizzle with sriracha. Maybe you just can't resist making some eggs benedict at the weekend. Maybe a frittata floats your boat. Or perhaps you're not a huge egg fan, but you use them up in making French toast or making a flourless cake. Whatever you do, tell us about it!

How to join in:

Post your recipe below - in this thread - with pictures if you like. The pictures must be your own, though! Ideally, put your pictures after the complete ingredients list and method, for readability.

To maintain the spirit of the forum, please try someone else's recipe and give them feedback.

If you don't have a recipe to post, that's cool too! Feel free to try whichever recipes grab your fancy and don't forget to post with your feedback.

We will leave each "Ingredient" dish run until for a week. After the week has ended, new recipe submissions for that dish will be stopped, but you can continue to comment on previous submissions as much as you like.

In this case, un oeuf is never enough

.

gerrybbadd · 15-01-2016 6:24pm

When it comes to eggs. I like them like this:

Fried

Have to be dry fried, on a non stick pan. Lovely soft yoke, but both sides of the egg need to be cooked too.

Scrambled

Cooked over a very low heat. No milk. Small bit of salt and pepper at the very end. And they must remain silky and slightly wet.

Omelette

3 eggs and a dash of milk. Chives. Then, a nice cheddar cheese. Grated onto one half of the omelette. Then finely sliced ham (strips) onto the same side. Fold over to make a pocket. And cook both sides.

Eggs are my favourite, they're the perfect fast food

Dial Hard · 15-01-2016 6:55pm

I fcuking love eggs and can't really think of a way to serve them that I don't like. No, wait, I can. Mayonnaise. Ugh!

Anyway, I couldn't possibly choose a favourite way to cook eggs, but they are absolutely awesome with Frank's Red Hot Sauce. Whether on top of, scrambled into or beaten into an omelette, Frank's loves eggs and eggs love Franks. And I love them both.

*hearts popping out of eyes smiley*

gerrybbadd wrote: »

Scrambled

Cooked over a very low heat. No milk. Small bit of salt and pepper at the very end. And they must remain silky and slightly wet.

Absolutely agreed on no milk in scramblers. That's what gives them that awful extrusion of liquid that makes yer toast all soggy. No butter, though? I love absolutely criminal amounts of butter and black pepper and yes, silky and slightly wet, all the way. No to scramblers wot look like breadcrumbs!

(Although in almost direct contradiction of what I've just said, scrambling them with Frank's does make for a more "granular" consistency. But I'd nearly consider "normal" scrambled eggs and Franksy scrambled eggs two completely different creatures.)

Faith · 15-01-2016 7:22pm

Alright, I'll chime in on scrambled eggs.

Break eggs into a bowl. The more yolk, the better, so if you're blessed with twin-yolked eggs, you're in for a win. Yes, add a splash of milk, but ideally, cream. Plenty of salt and pepper to taste. Then a squeeze of sriracha, just enough to make everything slightly more orange. Mix together.

Meanwhile, heat a frying pan* and melt plenty of butter. When it's warm, tip in your eggs and don't touch for at least a minute. When it starts to set around the edges, that's when you start mixing. Cook until they're about 90% done, then take off the heat while you butter your toast. Give the eggs a final mix, spoon on to your toast, and drizzle more sriracha over (to taste).

Enjoy!

*Cleaning eggs off a saucepan is one of life's tortures. A frying pan is infinitely easier to clean, and the larger surface area helps with a more even cook.

Dial Hard · 15-01-2016 7:29pm

Faith wrote:

*Cleaning eggs off a saucepan is one of life's tortures.

Agreed. Cold water is the key. Heat binds certain proteins. So, cold water for eggs, milk and blood.

Pretty much the only thing I remember from the one tortuous year I was forced to do Home Ec!

Faith · 15-01-2016 7:37pm

I love Hollandaise sauce. I'd drink the stuff if I could! But ain't no one got time for messing around with making it, so I swear by this foolproof two-minute Hollandaise sauce from Serious Eats: http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html

I'm going to repost it here for convenience, and make it more metric in measurements in parts:

INGREDIENTS

1 egg yolk (about 35 grams)
~5ml water
1 teaspoon lemon juice from 1 lemon (about 5 ml)
Salt
~110 g butter
Pinch cayenne pepper or hot sauce (if desired)

You'll ideally need a hand blender with a cup, like this:

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DIRECTIONS

1.Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

2.Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.

Faith · 15-01-2016 7:42pm

Some alternative ideas for Eggs Benedict:

Go vegetarian and use sliced avocado and tomato instead of ham.

Use thinly sliced cooked beef (something like brisket is ideal), and add some dijon mustard to your Hollandaise.

Use really well crisped Serrano ham.

Use chorizo instead of bacon/ham.

Crab cakes benedict! Make small crab cakes and cook them, pop them on your English Muffins, then put your poached eggs and Hollandaise on top.

Go Greek and mix wilted spinach, feta and ham.

Smoked salmon also works nicely too!

Spanish Eyes · 15-01-2016 7:47pm

@ Faith.

Scrambled eggs yum. Similar method to yours except I use a spatula after 30 seconds or so and mix it with that. Seems to work very well for me anyway. No hot sauce though!

And yikes.... I sometimes grate a bit of cheese in there, if it's winking at me in the fridge.

Buttery, creamy, cheesy scrambled eggs. Divine.

syklops · 15-01-2016 7:52pm

I have a new favourite thread on boards. :pac:

Faith · 15-01-2016 7:59pm

Spanish Eyes wrote: »

@ Faith.

Scrambled eggs yum. Similar method to yours except I use a spatula after 30 seconds or so and mix it with that. Seems to work very well for me anyway. No hot sauce though!

And yikes.... I sometimes grate a bit of cheese in there, if it's winking at me in the fridge.

Buttery, creamy, cheesy scrambled eggs. Divine.

I use a spatula too. Helps keep it lumpy rather than grainy, I find.

Definitely try the sriracha (or Franks, but I personally find Franks too vinegary). It's a revelation! And that's from someone who's not much of a heat fan.

Dial Hard · 15-01-2016 8:05pm

Faith wrote:

Use thinly sliced cooked beef (something like brisket is ideal), and add some dijon mustard to your Hollandaise.

Sold.

I had steak eggs benedict in a B&B on Achill that looks like it's run by Siegfried & Roy and it was AWESOME.

Dotcomdolly · 15-01-2016 8:09pm

Faith wrote: »

I love Hollandaise sauce. I'd drink the stuff if I could! But ain't no one got time for messing around with making it, so I swear by this foolproof two-minute Hollandaise sauce from Serious Eats:

This is similar to how I make mayo, must try it!

I saw this on FB, haven't made this yet, but plan to!

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12553076_10153926876253117_5074898507388405389_n.jpg?oh=d96d34dea4a8b5eb5c5e3c0a70c52eb4&oe=57001C4D

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Dizzyblonde · 15-01-2016 8:13pm

I've never made Hollandaise sauce, I've found it too daunting. Yours sounds much more doable Faith, I'm going to try it at the weekend and report back

VW 1 · 15-01-2016 8:22pm

Take a tray for baking muffins, and grease with butter to stop sticking.

Line with ham of choice to form a lining. Sliced cherry tomato. Crack in an egg. Salt pepper and mixed herbs. Pinch of grated cheese. Put in the oven to bake for 10 mins, ensuring the egg is cooked but yoke still runny.

Experiment with combinations forever.

Win.

Spanish Eyes · 15-01-2016 8:25pm

Has anyone done the breakfast omellette?

Well I did one time and it lasted two minutes.

Whisk a dozen eggs, yes, depends on the numbers to be fed!

Fry off sausage, mushrooms, rashers, black and white pudding in a (big) pan.

Then tip the eggs in to the above ingredients. Cook to desired consistency of omellete. My god. Devoured or what. Kind of like a frittata, but with breakfast stuff!

Dial Hard · 15-01-2016 8:34pm

VW 1 wrote:

egg is cooked but yoke still runny.

I'm going to be controversial: an unwhisked egg should only ever be served with a runny yolk.

Or "guggy" as it has forever been known in my family.

Polka_Dot · 15-01-2016 11:15pm

A favourite comfort food of mine that my mam often makes is "egg in a cup." Not sure if it has a proper name, but this is how we do it:

Boil two eggs (I like mine soft boiled but hard boiled would work too) When the eggs are done, peel them and put them in a mug. Add butter, salt and pepper and mash up with a fork. Serve with toast. You can dump the whole thing straight on, or take bits from the mug as you go along (my preferred method).

It sounds a bit gross but I promise it's lovely!

Roesy · 15-01-2016 11:52pm

Himself went mad before Christmas and bought a sous vide machine. 75 degree eggs out of it are yum! They have an almost custardy texture. He just throws them on at 75 for 13 mins and then pops them out of their shell intact.

Other than that I love a good eggs benedict. I make my hollandaise using the food lab recipes.

Dial Hard · 15-01-2016 11:54pm

Polka_Dot wrote:

A favourite comfort food of mine that my mam often makes is "egg in a cup." Not sure if it has a proper name, but this is how we do it:

"Egg in a cup" ROCKS. And there's no need to pre-boil the egg.

Crack an egg (or two) into a mug, add a good knob of butter, loads of black pepper and a grind of salt.

Microwave for 30 seconds. Chop with a knife. Microwave for another 30 seconds. Chop with a knife. Personally I like it like that but cook to taste. Et voila!

lazeedaisy · 16-01-2016 12:02am

Favourite egg recipes

Frittata. Slice potatoes, fry in a frying pan until crispy, or a deep fat fryer,

Put potatoes in a frying pan, add 4 whisked eggs seasoned with salt and pepper, the eggs cover the Potatoes, eat hot or cold. Cook slowly, sometimes I put it under the grill to finish

Also,

Toad in the hole, mammy always made this, no way did she ever add gravy, far from that we were brought up! :D

http://farmette.ie/2011/12/30/a-toad-in-the-hole/

lazeedaisy · 16-01-2016 12:03am

Polka_Dot wrote: »

A favourite comfort food of mine that my mam often makes is "egg in a cup." Not sure if it has a proper name, but this is how we do it:

Boil two eggs (I like mine soft boiled but hard boiled would work too) When the eggs are done, peel them and put them in a mug. Add butter, salt and pepper and mash up with a fork. Serve with toast. You can dump the whole thing straight on, or take bits from the mug as you go along (my preferred method).

It sounds a bit gross but I promise it's lovely!

Soft boiled, and all as above

A guggy egg

Whispered · 16-01-2016 1:19am

French toast is a go-to lazy brekkie here.

I put a glug of vanilla extract and a sprinkle of desicated coconut into the eggs when I'm whisking. Fried over a low heat in coconut oil and served with berries and melon. It's like having cake for breakfast.

Star Lord · 16-01-2016 1:22am

Gordon Ramsey's scrambled eggs. These, my friends, are simply divine! What I like to do though, instead of the creme fraiche is to add a nice dollop of garlic and herb Philidelphia!

https://www.youtube.com/watch?v=PUP7U5vTMM0

Mellifera · 16-01-2016 11:42am

Faith wrote: »

Alright, I'll chime in on scrambled eggs.

*Cleaning eggs off a saucepan is one of life's tortures. A frying pan is infinitely easier to clean, and the larger surface area helps with a more even cook.

Faith, I always had problems Cobh scrambled eggs until I stated cooking them in butter...haven't had the problem since. The butter doesn't stick as much I think.

Dotcomdolly · 16-01-2016 12:19pm

I do them ramsay style too, but I often don't bother with added cheese, as a method it works great.

huskerdu · 16-01-2016 12:31pm

Italian Frittata is a lunch favourite in our house.

Chop up cooked left over pasta and fry gently with garlic in plenty of olive oil.

Whisk up 4-6 eggs and add grated cheese, mixed herbs ( thyme, chives or parsley are all good), the pasta and garlic mixture and season to taste.

Cook gently in a pan until almost cooked through. Either turn over and cook until done, or finish the top under the grill.

If you don't know how to turn a half cooked frittata, here is a top tip

Slip the frittata onto a plate. Turn the frying pan upside down on top of the frittata. Carefully turn the whole thing over and the frittata is back on the pan, uncooked side down.

Serve with salad and crusty bread.

pampootie · 16-01-2016 1:18pm

I adore eggs! But I can't poach them successfully, anyone have a foolproof method?

Dinkie · 16-01-2016 2:42pm

Not sure of a foolproof method - To make poached eggs I bring a pot to a simmer, add some vinegar and then crack the eggs into an espresso cup. I think stir the water to make a vortex and slide the eggs from the espresso cup into the water.

Scrambled eggs are my favourite with sumac sprinkled on top. Its yummm.

Preheat oven to about 180 C
Baked eggs are a favourite in my house:
Grease a small shallowish baking dish.
Smear in a couple table spoons creme fraiche.
Top with left over (roast) veg, ham , chorizo, spinach, whatever.
Put in oven for about 10 mins.
Crack eggs on top
Cook until eggs are cooked.
Top with Dukkah (there is a moroccan influence in our house at the moment).
The perfect weekend brunch dish.

mirrorwall14 · 16-01-2016 2:48pm

pampootie wrote: »

I adore eggs! But I can't poach them successfully, anyone have a foolproof method?

I'm afraid mine is a poaching pan ðŸ˜€ Worth every penny tho, I could not make them!

dintbo · 16-01-2016 4:49pm

Poached can be tricky. Vinegar and little whirlpool as mentioned above do work very well. The fresher the eggs the easier they are to poach. Something to do with the structure of the whites.

Léan · 16-01-2016 5:42pm

Poached eggs are my fav.

I love a poached egg on sourdough toast, butter, grated beetroot (raw!) and parmesan on top. So good!! :pac::pac::pac:

syklops · 16-01-2016 6:02pm

Polka_Dot wrote: »

A favourite comfort food of mine that my mam often makes is "egg in a cup." Not sure if it has a proper name, but this is how we do it:

Boil two eggs (I like mine soft boiled but hard boiled would work too) When the eggs are done, peel them and put them in a mug. Add butter, salt and pepper and mash up with a fork. Serve with toast. You can dump the whole thing straight on, or take bits from the mug as you go along (my preferred method).

It sounds a bit gross but I promise it's lovely!

My grandmother used to make that for me. To be honest Id forgotten all about it until your post.

syklops · 16-01-2016 6:04pm

Whispered wrote: »

French toast is a go-to lazy brekkie here.

I put a glug of vanilla extract and a sprinkle of desicated coconut into the eggs when I'm whisking. Fried over a low heat in coconut oil and served with berries and melon. It's like having cake for breakfast.

For a special slant on french toast I add a shot of Baileys. It makes it very luxurious.

View Post
I adore eggs! But I can't poach them successfully, anyone have a foolproof method?

Cling film.

Faith · 16-01-2016 6:26pm

syklops wrote: »

For a special slant on french toast I add a shot of Baileys. It makes it very luxurious.

Oh now I like this! I had French toast with bourbon cream recently and it was gorgeous, so I'd say the Bailey's is a great addition.

Does anyone do anything slightly more unusual with eggs? Soufflé, flourless cakes, Spanish omelette, gosh pretty much anything that involves eggs?

Mrs Fox · 16-01-2016 6:50pm

Faith wrote: »

Does anyone do anything slightly more unusual with eggs? Soufflé, flourless cakes, Spanish omelette, gosh pretty much anything that involves eggs?

I'm waiting for someone to post up a tried and tested Chawan-mushi - Japanese savoury egg custard. I've never had them, but would love to try it.

vicwatson · 16-01-2016 6:52pm

This is an eggcellent thread. My way? Fried in butter, over easy.

Faith · 16-01-2016 7:06pm

I think this will work even better if people make requests for things they'd like a recipe for. So Mrs Fox, for instance, you could post

Recipe request: Does anyone have a tried and tested recipe for Chawan-mushi - Japanese savoury egg custard?

Also, I think it would be great if people try to give details of how they do whatever it is they do. Rather than just posting something like "soft boiled with toast", describe how long you boil them for, what kind of a boil, is there anything special in how you do it, how your approach is different from other people's, etc.

I'd like these threads to be more detailed than the kind of threads we'd typically have in Cooking & Recipes. So if the ingredient was, say, asparagus, in C&R someone might say "wrap them in Serrano ham", but in these threads, I'd like if people could elaborate more so as to encourage people to actually follow your recipe

kimokanto · 16-01-2016 8:08pm

Eggs are a go-to staple for me. I would love to have my own hens to really get the best eggs possible.
I have a favourite given to me by a friend.
Fried egg sambo with wholegrain toast.
Use either poached/fried egg,yolk must be soft.
Add a good red pesto & generous parmesan shavings black pepper.
YUM.
Also works well with sundried toms chopped finely if no red pesto in the house. .

Feeling very nostalgic about "guggy egg/egg in a cup" I was reared on it & my daughter is also a big fan.
Great thread.

mirrorwall14 · 16-01-2016 8:13pm

Recipe: Black pudding, poached egg with apple and rocket salad

Peel and slice an apple per person
Set grill and put black pudding on grill
Set up frying pan for apple slices, sauté in butter tossing occasionally as it heats and softens. I like to use pink lady or similar for a good sweet taste
Set up poaching pan and put in eggs to cook
While both are cooking set up bowls with a bed of rocket in each.
Once softened add sliced apple on top of the rocket.
Check grill (usually done at this stage but doesn't matter if apple goes a little cold waiting)
Add black pudding and top off with a runny poached egg

Serve with crusty or brown bread if you like!

This is our go to favourite treat breakfast. We had it on Christmas Day. I got cravings for black pudding one morning at 6am while on maternity leave and heavily pregnant so found the recipe, drove to tesco and greeted the husband with this when he woke. He was well impressed ðŸ˜€

hairyprincess · 16-01-2016 8:20pm

Faith wrote: »

Alright, I'll chime in on scrambled eggs.

Break eggs into a bowl. The more yolk, the better, so if you're blessed with twin-yolked eggs, you're in for a win. Yes, add a splash of milk, but ideally, cream. Plenty of salt and pepper to taste. Then a squeeze of sriracha, just enough to make everything slightly more orange. Mix together.

Meanwhile, heat a frying pan* and melt plenty of butter. When it's warm, tip in your eggs and don't touch for at least a minute. When it starts to set around the edges, that's when you start mixing. Cook until they're about 90% done, then take off the heat while you butter your toast. Give the eggs a final mix, spoon on to your toast, and drizzle more sriracha over (to taste).

Enjoy!

*Cleaning eggs off a saucepan is one of life's tortures. A frying pan is infinitely easier to clean, and the larger surface area helps with a more even cook.

Faith, I made this this morning and it was so good! I will admit to scrambling my eggs in the microwave with a dash of milk and butter in the past, because as you said the saucepan is a pain to clean. Those days are over!!
I only got introduced to sriracha while on holidays during the summer and it took me a while to find it when I came home but I love it.
I had a job to keep the seven year old away from my bowl! She kept dipping in while eating her own boiled eggs

Faith · 16-01-2016 8:45pm

hairyprincess wrote: »

Faith, I made this this morning and it was so good! I will admit to scrambling my eggs in the microwave with a dash of milk and butter in the past, because as you said the saucepan is a pain to clean. Those days are over!!
I only got introduced to sriracha while on holidays during the summer and it took me a while to find it when I came home but I love it.
I had a job to keep the seven year old away from my bowl! She kept dipping in while eating her own boiled eggs

Yay, I'm so glad you enjoyed it!

Dial Hard · 16-01-2016 9:00pm

hairyprincess wrote:

Faith, I made this this morning and it was so good! I will admit to scrambling my eggs in the microwave with a dash of milk and butter in the past, because as you said the saucepan is a pain to clean.

I find the microwaved bowl waaaay harder to clean than a pot used to scramble on the hob, I have to say. Maybe it's cause I eat my (pot-cooked) scramblers quite "loose" but I always find the microwave bakes the edge bits into cement, no matter how often they're stirred. My sister is a microwaver and the bowl is always a nightmare to clean afterwards.

livinsane · 16-01-2016 9:16pm

Baked Eggs with Smoked Fish

Ingredients for one

1 ramekin

15g butter plus extra for greasing
Dash olive oil
One egg
Large handful spinach [it shrinks considerably when cooked]
50g smoked fish shredded
Tablespoon cream
Pinch nutmeg

Directions

Preheat the oven to Gas 4/180ºC/350ºF
Grease the ramekin with butter
Heat the butter and oil in a pan and wilt the spinach for 2-3 mins
Remove and squeeze out any liquid
Finely chop and mix with half the cream, nutmeg and salt and pepper if desired
Mix in the shredded fish
Put the fish mix into the base of the ramekin, crack the egg on top and pour over the remaining cream
Bake in oven for 20 minutes, allow to cool and turn over in the hope that it all stays together

Egg Muffins

Ingredients for four

4 bun cases (preferably silicon)

2 eggs
Dash of milk
1 spring onion chopped
Chunk of yellow pepper diced
2 cherry tomatoes chopped
Grated cheddar cheese (a sprinkle per muffin)
Black pepper

Directions

Preheat the oven to Gas 4/350°F/180°C

If you're not using silicon cases, you'll have to grease them.

Beat the eggs in a jug, add the milk, chopped veg, grated cheese and black pepper.

3/4 Fill your cases

Bake for 20 mins until no liquid is present

Allow to cool and remove from cases

Minder · 17-01-2016 12:39pm

Mrs Fox wrote: »

I'm waiting for someone to post up a tried and tested Chawan-mushi - Japanese savoury egg custard. I've never had them, but would love to try it.

Tried it but wasn't a huge fan. I found the custard to be a little sweet for a savoury dish. I used a recipe from Jill Dupleix.

Make a dashi stock by adding 30g of konbu to a litre of water. Slowly bring to boiling point then turn off the heat and leave for 10 minutes. Bring back up to boiling point and add 30g of bonito flakes and turn the heat off again. Leave for 5 minutes and strain through a fine sieve. Leave to cool.

Chawan Mushi can have a variety of fillings, this recipe uses prawns and salmon.

Use 100g of fresh salmon. Cut into four cubes and season with a little salt.
8 cooked prawns, 8 mange tout, 4 fresh shiitake mushrooms. Slice the mange tout and the shiitake in half and add the fish, prawns and veggies to four bowls or ramekins.

Beat 4 large eggs but avoid getting it frothy. Add the eggs to 600ml of the dashi stock. Add 2 tablespoons of mirin. Pour the mixture through a very fine sieve or muslin cloth and add to the bowls. Top each bowl with a foil lid and place in a steamer. Cook for 10 minutes then test the custard. It should be set but still a bit wobbly. Garnish with a coriander leaf.

Must try it again.

Jude13 · 17-01-2016 1:09pm

I have eggs each workday morning, poached, scrambled of fried and sometimes bring an omlette to work.

In relation to poaching I have done away with vinager or the whirlpool method. I just dont let the water boil.

1. Boil water in a kettle,
2. put in a pan/pot.
3. Have it at a setting where it is hot but not boiling.
4. Crack in the eggs.
5. when they have formed a little use an implement to move them gently. They will then not get stuck to the pan/pot and will float when nearly done.

Minder · 18-01-2016 12:09am

Made the Chawan Mushi again tonight following the recipe above. Except I made the dashi this morning and made the custard with the room temp stock much later. The dashi was good and the mirin didn't make it sweet. I made half the mixture and steamed two bowls with about 150ml of liquid in each. After 10 minutes, they were still very liquid. Another 7 minutes and the custards were set.

It didn't make great eating. Either the lose fitting foil lid lets in water; or more likely, the custard splits easily and becomes watery. The flavour was fine and the texture was light but it was a watery mess after a couple of spoonfuls. Lots of variables - is it made with hot stock and eggs and steamed for a short time? Or cold stock and steamed longer? Hot stock and raw eggs can result in scrambled eggs. Freshness of the eggs may be a factor. Elastic band around the foil lid to keep the water out?

Edit.
Looking at the following video, it would seem as if the custard in broth is the point of the dish. It also answers some of my questions.

http://www.japanesecooking101.com/chawanmushi/

maximo31 · 18-01-2016 10:53am

Saw a video on Facebook the other day with eggs that I tried out Friday night.
Get a baguette and cut out the insides of it leaving it looking a little like a canoe!

In a bowl mix eggs with sliced bacon and chopped scallions.
Pour this mixture into the baguette. Then grate cheese over it.
Put into a preheated oven (170 degrees I think) and cook for about 25 minutes or till the eggs have cooked.
Once cooked , remove from oven , slice and serve!
Actually very simple and very tasty…..

Mrs Fox · 18-01-2016 11:25am

Minder wrote: »

Made the Chawan Mushi again tonight following the recipe above. Except I made the dashi this morning and made the custard with the room temp stock much later. The dashi was good and the mirin didn't make it sweet. I made half the mixture and steamed two bowls with about 150ml of liquid in each. After 10 minutes, they were still very liquid. Another 7 minutes and the custards were set.

It didn't make great eating. Either the lose fitting foil lid lets in water; or more likely, the custard splits easily and becomes watery. The flavour was fine and the texture was light but it was a watery mess after a couple of spoonfuls. Lots of variables - is it made with hot stock and eggs and steamed for a short time? Or cold stock and steamed longer? Hot stock and raw eggs can result in scrambled eggs. Freshness of the eggs may be a factor. Elastic band around the foil lid to keep the water out?

Edit.
Looking at the following video, it would seem as if the custard in broth is the point of the dish. It also answers some of my questions.

http://www.japanesecooking101.com/chawanmushi/

Good man, Minder

I don't stock a lot of Japanese essentials apart from nori sheets and wasabi. So I wondered if chawanmushi was worth making if I stock up other ingredients like mirin, etc. Or can i sub them. Say, to make dashi; what can i use instead of konbu and bonito flakes. Thanks for your input.

Dizzyblonde · 18-01-2016 12:00pm

Faith I made your Hollandaise and it was a lot easier than I would ever have thought

My favourite egg recipe has to be Pavlova, and I make it à la Delia Smith:

3 large egg whites
175g caster sugar

Preheat the oven to 150C
Whisk the egg whites until they form stiff peaks
Add the sugar about a tablespoon at a time whisking after each one, until all the sugar is in.
Secure some baking parchment to a baking tin using blobs of the mixture, then put the mixture on the parchment to form a circle about 20cm in diameter. I use the back of a spoon to make the centre dish-like for filling, and rough up the raised outer part with a fork.
Place in the oven and turn the heat down to 140C. Leave for an hour, then turn the heat off and leave the pavlova in the oven until it cools. I often make it the evening before I need it and just leave it in the oven overnight.
I like to fill it with whipped cream with added vanilla extract, and whatever berries I can find in the shops.

*You can make a bigger pavlova by using an extra egg white and another 50g of sugar.

magicmushroom · 18-01-2016 12:07pm

My eggs recipe is as follows - it's YUM yet healthy!

2 large eggs beaten
Half a mashed banana (the riper the better)
Half a sliced banana
Heaped teaspoon of mixed spice
Few blueberries
Butter (the real stuff, no margarine crap)

Heat the pan, add butter and banana slices. Cook on a low heat for a couple of minutes.
Add blueberries.
Mix together the beaten eggs, mixed spice and mashed banana.
Pour over and cook like you would an omelette.

A little desiccated coconut is good in this too...yum

Dotcomdolly · 18-01-2016 1:33pm

Faith wrote: »

I love Hollandaise sauce. I'd drink the stuff if I could! But ain't no one got time for messing around with making it, so I swear by this foolproof two-minute Hollandaise sauce from Serious Eats: http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html

YUM! And I managed to poach eggs!

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Cooking Club Ingredients #1: Eggs

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