I have a question...ok...so boiled egg mean that everything cooked....even yoke, but how you make that egg where the white part looks boiled but the inside (yoke) still liquid....

The only way I know how to do that is by frying that...is there another way...or am I trippen???

 

thats poaching. you crack an egg into low heated water.

*see foodtv 'poaching'

 

OOOOOOOOOoooooooooooooo

Ok I look it up...so...if I wanted to make myself lunch for tomorrow...I shouldnt poach the egg...right???? I should always cook the egg the day Im going to make it???

 

hooray!! i've always added butter so i didn't know it was different until i told my friends.

mmm eggs benedict!

or dump an egg in your instant noodle when you add the packet of seasoning. cover lid, turn off heat, let sit for a minute. voila!

 

blah.. i just eat the egg raw with rice and soy sauce.

 

now u gotta try BALOT...

 

haha beat you by two mintues
john knows his stuff


i think with kevin john and louis we could open a resturant

steak and eggs would be the specialty

 

Balut with egg

 

gimme recipes

 

this is the most random thread evar

 

double egg?
blitz kevin or louis for them

 

Doubled eggs =

 

doubled or deviled?

 

no, you'd want to cook it the day of. If you dont and put it in the fridge, when you go to reheat the yolk wont be liquidy anymore.


I mentioned a friendly cookoff where we get to taste each others food, but the real winners are you guys who get to come out and eat! so keep an eye out for that, most likely after track day

 

should have an i-club iron chef style!