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Eggs
May 24, 2004 23:42:01 GMT -5
Post by Maximum6 on May 24, 2004 23:42:01 GMT -5
Why do that? i think i can manage cold eggs...even though it isn't pleasant to break the yolk....!!! It makes me want to get EGG BEATERS...but they don't seem natural..and it isn't REAL FOOD> grrr..... Whats the difference between teh Brown Eggs and the White ones..i have the AA white ones.
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Eggs
May 25, 2004 17:19:17 GMT -5
Post by Maximum6 on May 25, 2004 17:19:17 GMT -5
I was wondering when you make an omelet..do you cook both sides of the egg? I mean flip it before you actually fold it into omelet shape. Or do you just cook one side...and when the top side looks un liquidy anymore i fold?
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Eggs
May 25, 2004 17:43:04 GMT -5
Post by Tim Wescott on May 25, 2004 17:43:04 GMT -5
You just answered your own question Max!
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Eggs
May 25, 2004 17:45:38 GMT -5
Post by Maximum6 on May 25, 2004 17:45:38 GMT -5
?? so which is it...cook both sides then fold...or cook one side and fold.
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Eggs
May 25, 2004 18:02:48 GMT -5
Post by Jesse on May 25, 2004 18:02:48 GMT -5
cook both sides
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Eggs
May 25, 2004 18:06:28 GMT -5
Post by Maximum6 on May 25, 2004 18:06:28 GMT -5
why is that?? Do restaurants cook one side ?
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Eggs
May 25, 2004 18:27:25 GMT -5
Post by Tim Wescott on May 25, 2004 18:27:25 GMT -5
I cook one side, and when the middle is fairly firm, I fold it ,and cook both sides for a bit more time, on a low flame, until the middle is done.
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Eggs
May 25, 2004 18:29:31 GMT -5
Post by Jesse on May 25, 2004 18:29:31 GMT -5
dude trust me i cooked eggs to order in a very expensive hotel every sunday for 2 years in front of a crowded room of people. here is how you do it step by step... put a teflon coated saute pan on HIGH heat. add enough olive oil to cover the bottom of the saute pan. when the pan is hot add veggies, meat or whatever you want in there... cook for approx. 2 minutes. add your eggs to the pan which should have your spices and they should be mixed. with a rubber spatula lightly scrape the egg from the sides of the pan toward the center, continue this until there is very little liquid on the top of the eggs. this is the point where you move the pan back and forth and make sure that your eggs are not sticking to the pan (it takes a little practice). when the eggs do not stick then the omlet is ready to flip. tip the front of the pan down slightly till the omlet moves a little and toss the omlet in the air so it flips to the other side (again, takes a little practice). at this point is where you add cheese so it melts while the other side is cooking. when the omlet is done cooking it should move around in the pan if you move the pan around a little. tip the pan toward your plate and let the omlet slide of half way. use the rubber spatula to help the rest of the fold... eat and enjoy ;D
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Eggs
May 25, 2004 18:29:54 GMT -5
Post by Maximum6 on May 25, 2004 18:29:54 GMT -5
have you ever tried mixing in Black Pepper in your eggs..absolutely delicious if you like spice to your omeletes. Ground Black Pepper when they are still whites.....and mix....and you cook pepper into the white...mama mia...
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Eggs
May 29, 2004 22:23:23 GMT -5
Post by Maximum6 on May 29, 2004 22:23:23 GMT -5
does each egg white have about 25 calories in it?
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Eggs
May 29, 2004 22:28:11 GMT -5
Post by Tim Wescott on May 29, 2004 22:28:11 GMT -5
Max,17 in an egg white .
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Eggs
May 29, 2004 23:59:37 GMT -5
Post by Maximum6 on May 29, 2004 23:59:37 GMT -5
since tomorrow is my break day...i think i'm going to try my egg skills by trying to make the traditional Japanese Omelet. Except it is just eggwhites....
Japanese Omelet is a "3 fold" Square omelet that is usually eaten for breakfast or in an OBENTO box lunch by the Japanese. Very tasty...and i can eat this with chopsticks.
(trying to keep asian style food while bodybuilding Hehe) ;D
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Eggs
May 30, 2004 10:50:57 GMT -5
Post by Maximum6 on May 30, 2004 10:50:57 GMT -5
Japanese omelet is absolutely delicious...!!! Crispy on the outside...and soft egg whites on the inside!! EAT YOUR EGGS!!
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Eggs
Jun 5, 2004 19:47:09 GMT -5
Post by Maximum6 on Jun 5, 2004 19:47:09 GMT -5
ahhh...i'm getting pissed off ....my omelet disc keeps breaking when i try to turn it over to cook the other side. It looks like a messed up pizza now.
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Eggs
Jun 5, 2004 20:11:11 GMT -5
Post by Tim Wescott on Jun 5, 2004 20:11:11 GMT -5
Just eat it bro,it`s still protein.
Hell if I have to eat real bad the sqirrels in my yard better watch out! ;D
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Eggs
Jun 5, 2004 20:17:03 GMT -5
Post by Maximum6 on Jun 5, 2004 20:17:03 GMT -5
Try ostrich eggs...hehe....thats at least 25 egg whites in that 1 whole egg... ;D
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Eggs
Jun 16, 2004 18:20:12 GMT -5
Post by Maximum6 on Jun 16, 2004 18:20:12 GMT -5
Omg!!! i microwaved my eggwhites...and it actually cooked fully!!! amazing!!! Of course..i still think frying my eggs on a fry pan is better...... I guess i'll just have microwaved eggs when i'm really in a hurry...hehe.
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Eggs
Jul 27, 2004 19:34:08 GMT -5
Post by Maximum6 on Jul 27, 2004 19:34:08 GMT -5
Can someone help me out. I'm currently trying to measure how much is in 10 eggwhites. I know its going to be a little bit different for each....but so far i have 1.5 cup of eggwhites=10 eggwhites.
Can someone help me out and see if i'm right? If you can help it would save me alot of trouble during school...as i can just know how much eggwhites to break without wasting time trying to separate All of the white from the Yolk and shell.
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Eggs
Jul 27, 2004 19:48:33 GMT -5
Post by ChrisC on Jul 27, 2004 19:48:33 GMT -5
Max:
Egg contents is ~ 1.5 fluid ounces, 2/3 egwhite, 1/3 yolk
so 10 eggwhites is ~ 1.25 cups
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Eggs
Jul 27, 2004 20:18:48 GMT -5
Post by Maximum6 on Jul 27, 2004 20:18:48 GMT -5
Hmm...i'll try that...see if it is around there..thanks.
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