tweeny90 wrote:
> On Nov 2, 11:34 am, ChattyCathy > wrote:
>
> >http://www.recfoodcooking.com
> > --
> > Cheers
> > Chatty Cathy
>
> Fat end up, thin end up, I'd just like to make a decent softboiled egg
> - period.
>
> I gave up trying to order these in a restaurant - three attempts one
> morning in Boone NC years ago cured me. �I think the cook was ready to
> come out and crown me with whatever eggs he had left over. �So, I'm
> not the only one who doesn't get the technique. �: ))

Soft boiled eggs is something one doesn't order in restaurants... next
time order soft poached eggs, and even that is best made at home.
Even fried over easy and scrambled is hit and miss at many
restaurants, both are typically over cooked. Why do you think omelets
are so popular, they're the easiest to cook, don't even need to know
how to crack an egg without breaking the yolk.

Sheldon wrote:
> tweeny90 wrote:
>> On Nov 2, 11:34 am, ChattyCathy > wrote:
>>
>>> http://www.recfoodcooking.com
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Fat end up, thin end up, I'd just like to make a decent softboiled
>> egg - period.
>>
>> I gave up trying to order these in a restaurant - three attempts one
>> morning in Boone NC years ago cured me. �I think the cook was ready
>> to come out and crown me with whatever eggs he had left over. �So,
>> I'm not the only one who doesn't get the technique. �: ))
>
> Soft boiled eggs is something one doesn't order in restaurants... next
> time order soft poached eggs, and even that is best made at home.
> Even fried over easy and scrambled is hit and miss at many
> restaurants, both are typically over cooked. Why do you think omelets
> are so popular, they're the easiest to cook, don't even need to know
> how to crack an egg without breaking the yolk.


I was totally surprised to find you can order soft boiled eggs, medium
boiled eggs, any sort of eggs really, at Waffle Hut. They have a special
gadget for boiling them to order. You won't find them on the menu, though.

Jill

jmcquown wrote on Mon, 3 Nov 2008 11:08:01 -0500:

> Sheldon wrote:
>> tweeny90 wrote:
>>> On Nov 2, 11:34 am, ChattyCathy > wrote:
>>>
>>>> http://www.recfoodcooking.com
>>>> --
>>>> Cheers
>>>> Chatty Cathy
>>>
>>> Fat end up, thin end up, I'd just like to make a decent
>>> softboiled egg - period.
>>>
>>> I gave up trying to order these in a restaurant - three
>>> attempts one morning in Boone NC years ago cured me. �I
>>> think the cook was ready to come out and crown me with
>>> whatever eggs he had left over. �So, I'm not the only one
>>> who doesn't get the technique. �: ))
>>
>> Soft boiled eggs is something one doesn't order in
>> restaurants... next time order soft poached eggs, and even
>> that is best made at home. Even fried over easy and scrambled
>> is hit and miss at many restaurants, both are typically over cooked.
>> Why do you think omelets are so popular, they're the
>> easiest to cook, don't even need to know how to crack an egg without
>> breaking the yolk.

> I was totally surprised to find you can order soft boiled
> eggs, medium boiled eggs, any sort of eggs really, at Waffle
> Hut. They have a special gadget for boiling them to order. You won't
> find them on the menu, though.

I've never wanted to order a soft-boiled egg at a Waffle Hut. Indeed, I
don't recall ever patronizing them at all but have you seen the egg
shaped gadget that can be put in a pot with real eggs which changes
color when the eggs are ready? I think Williams-Sonoma had them last
time I looked.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> jmcquown wrote on Mon, 3 Nov 2008 11:08:01 -0500:
>
>> I was totally surprised to find you can order soft boiled
>> eggs, medium boiled eggs, any sort of eggs really, at Waffle
>> Hut. They have a special gadget for boiling them to order. You won't
>> find them on the menu, though.
>
> I've never wanted to order a soft-boiled egg at a Waffle Hut. Indeed,
> I don't recall ever patronizing them at all but have you seen the egg
> shaped gadget that can be put in a pot with real eggs which changes
> color when the eggs are ready? I think Williams-Sonoma had them last
> time I looked.


I misspoke, should have said 'Waffle House'. But no, I don't need a special
gadget. I'm quite adept at making them here at home Sometimes it's nice
to go out to breakfast, though. Mom and I ate at Waffle House three months
ago. Before she went downhill so fast.

Jill

In article >,
"jmcquown" > wrote:

> James Silverton wrote:
> > jmcquown wrote on Mon, 3 Nov 2008 11:08:01 -0500:
> >
> >> I was totally surprised to find you can order soft boiled
> >> eggs, medium boiled eggs, any sort of eggs really, at Waffle
> >> Hut. They have a special gadget for boiling them to order. You won't
> >> find them on the menu, though.
> >
> > I've never wanted to order a soft-boiled egg at a Waffle Hut. Indeed,
> > I don't recall ever patronizing them at all but have you seen the egg
> > shaped gadget that can be put in a pot with real eggs which changes
> > color when the eggs are ready? I think Williams-Sonoma had them last
> > time I looked.
>
>
> I misspoke, should have said 'Waffle House'. But no, I don't need a special
> gadget. I'm quite adept at making them here at home Sometimes it's nice
> to go out to breakfast, though. Mom and I ate at Waffle House three months
> ago. Before she went downhill so fast.
>
> Jill

I feel ya there. Two weeks before mom died, I had her outside in the
back yard with me with her walker, eating honeysuckle blossoms. It was
such a beautiful morning and a most precious memory...

She was on the oxygen concentrator and the line was long enough to run
out the back door.
I really do understand exactly what you are dealing with Jill. If you
need a shoulder and want to talk privately, you have my e-mail.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"jmcquown" wrote:
>> I misspoke, should have said 'Waffle House'. �But no, I don't need a special
> gadget. �I'm quite adept at making them here at home �Sometimes it's nice
> to go out to breakfast, though. �

Breakfast is too easy to cook at home, especially eggs. The only time
I eat breakfast out is when I'm traveling and haven't much choice, and
I try to steer away from those pancake/waffle chains... I don't enjoy
enduring an hour in a noisy, wailing rugrat infested atmosphere to eat
way over priced, under portioned eggs that most times won't be cooked
to my liking... I look at a plate with two measly silly eggs, two
measly silly strips of bacon, and a teensy pile of greezy fried spuds
have teh size of what I scoop from the cat pan and ask myself out loud
WTF is this, it ain't fit for a starving dog. It ain't worth the
dental floss. Before wasting my time eating that over priced crap
I'll pull into a stupidmarket and pick up some muffins, fresh fruit, a
hunk of cheeze, a loaf of decent bread, a big mug of coffee and eat in
my car out in the parking lot where it's QUIET! Heck, cold canned
chili, a bag of tortilla chips, canned peaches, and a soda is better
than any chain brecky joint.

Sheldon wrote:

> Breakfast is too easy to cook at home, especially eggs. The only time
> I eat breakfast out is when I'm traveling and haven't much choice, and
> I try to steer away from those pancake/waffle chains...


That is a good idea because, ironically, the place that specialize in
pancakes always seem to do a horrible job on them. Last winter we were
coming back from an out of town appointment and looking for a late
lunch. We made the mistake of stopping at a pancake joint. I thought
that , not being a chain, perhaps their pancakes might be good. I was
wrong. They were horrible, and made even worse with the abomination of a
syrup they served with them.

> enduring an hour in a noisy, wailing rugrat infested atmosphere to eat
> way over priced, under portioned eggs that most times won't be cooked
> to my liking... I look at a plate with two measly silly eggs, two
> measly silly strips of bacon, and a teensy pile of greezy fried spuds
> have teh size of what I scoop from the cat pan and ask myself out loud
> WTF is this, it ain't fit for a starving dog. It ain't worth the
> dental floss.


When I was working we often went to local mom and pop joints for bacon
and eggs..... not to chains. The chains always charged a lot more and
the food was nowhere near as good.

One of our usual breakfast stops was The Flying Saucer in Niagara Falls,
where they still serve a 99cent breakfast, two eggs, home fries and
toast. Bacon and coffee are extra.


Before wasting my time eating that over priced crap
> I'll pull into a stupidmarket and pick up some muffins, fresh fruit, a
> hunk of cheeze, a loaf of decent bread, a big mug of coffee and eat in
> my car out in the parking lot where it's QUIET! Heck, cold canned
> chili, a bag of tortilla chips, canned peaches, and a soda is better
> than any chain brecky joint.

I got away from the eggs and bacon breakfasts because they just don;t
sit well with my system. I prefer a bowl of oatmeal or cereal with fruit
and that is hard to find in a restaurant.

Dave Smith > wrote in news:490f0860$0$5549
:

> One of our usual breakfast stops was The Flying Saucer in Niagara Falls,
> where they still serve a 99cent breakfast, two eggs, home fries and
> toast. Bacon and coffee are extra.

Indeed, that is our club's preferred breakfast place when we are in Niagara
at the February Boardgaming Weekend.

http://cache.virtualtourist.com/2773220.jpg

Unfortunately, the rest of Niagara is a wasteland. Best to eat in chain
restaurants where at least you have a clue what you're getting. I ordered
a spaghetti carbonara in a non-chain restaurant a block from the hotel and
got something...well...it was something a dog wouldn't eat for breakfast
(and I've seen a few of those dog's breakfasts lately as my step-daughter
had been boarding her two pooches with us).

We've had equally bad luck with Chin-Am restaurants which look like Triad
fronts and the hotel restaurant itself where the nachos were inedible and
the pizza extremely limp.

--

“Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone.” - John Maynard Keynes

On Nov 3, 1:22 pm, Dave Smith > wrote:

> I got away from the eggs and bacon breakfasts because they just don;t
> sit well with my system. I prefer a bowl of oatmeal or cereal with fruit
> and that is hard to find in a restaurant.

Yeah - it's a choice between diarrhea or lumps. Used to go to a
certain indep. b'fast joint - woe unto anyone who didn't head straight
home to a bathroom. I used to feel sorry for tourists who stopped
there, then hit the highway - Next reststop was 40 miles away.

My 'safe' breakfast while traveling is heavy on the starch - I order a
toasted English, or muffin, grits, juice. I'd never order home fries
and even the sausage gravy is a real risk.

My only complaint about the fresh fruit on a breakfast menu is that is
is going to be ice cold.

LOVE to see blintzes offered - such a rare treat, but unheard of in
certain parts of the country.

Sheldon wrote:
> "jmcquown" wrote:
>>> I misspoke, should have said 'Waffle House'. �But no, I don't need
>>> a special
>> gadget. �I'm quite adept at making them here at home �Sometimes
>> it's nice to go out to breakfast, though. �
>
> Breakfast is too easy to cook at home, especially eggs. The only time
> I eat breakfast out is when I'm traveling and haven't much choice, and
> I try to steer away from those pancake/waffle chains...

Ironically, I've never ordered waffles or pancakes from a place like this

On Nov 3, 11:28 am, "jmcquown" > wrote:

> I misspoke, should have said 'Waffle House'.

I never go to a WH anymore. It's a real sideshow to see how they
sling a meal together. A half hour later, MAYbe yer eatin'/ Ya
certainly don't go for the foooood. Bob Evans is a better choice,
even a ( I hate to say it ) Shoney's.

"James Silverton" wrote:
>
> I've never wanted to order a soft-boiled egg at a Waffle Hut. Indeed, I
> don't recall ever patronizing them at all but have you seen the egg
> shaped gadget that can be put in a pot with �real eggs which changes
> color when the eggs are ready? I think Williams-Sonoma had them last
> time I looked.

They've been around for many years, I bought one, they don't work very
consistantly. The only consistant method I found that works (most of
the time) is to use a timer... I say most of the time because a lot
depends on the size of the egg, even all Large eggs from the same
carton are not the same size, eggs are sold by weight per dozen, but
individual eggs are not necessarily carefully sized... it's a good
idea to choose all the same size eggs from a carton, if you're poor at
eyeballing use a scale.

Fancy schmancy restaurants (posh hotels, cruise ships, etc.) cook in-
shell eggs in very large pots of water they keep at the simmer
(they're not boiled, they're poached in the shell). Relatively small
batches of eggs are placed in a wire basket, submerged in the hot
water, and carefully timed... they don't cook more at once than they
will serve within a short time because they will continue to cook in
the shell. Unless it's a posh eatery thazt does Five Star breakfasts
(like the Waldorf, or Beverly Hills Hotel) it's best to cook in-shell
eggs at home. I find 5 minutes in barely simmering water turns out a
perfect soft cooked egg, perfect for me, I like the yolk runny but the
white cooked tender and not runny. If you start your eggs in cold
water you are guaranteed to fail... that only works with hard cooked.
And use a lot of simmering water, like no more than 2 eggs per quart,
and have your eggs at toom temperature. Adding too many eggs to too
little water lowers the water temperature to a point where it can't
recover enough quickly enough to accurately time the cooking, then you
may as well do what the typical chains and greasy spoons do, guess.

Btw, soft-boiled eggs are not recommended for people who may be
susceptible to salmonella, such as the old, the infirm, or pregnant
women.

In article
>,
Sheldon > wrote:

> tweeny90 wrote:
> > On Nov 2, 11:34 am, ChattyCathy > wrote:
> >
> > >http://www.recfoodcooking.com
> > > --
> > > Cheers
> > > Chatty Cathy
> >
> > Fat end up, thin end up, I'd just like to make a decent softboiled egg
> > - period.
> >
> > I gave up trying to order these in a restaurant - three attempts one
> > morning in Boone NC years ago cured me. ?I think the cook was ready to
> > come out and crown me with whatever eggs he had left over. ?So, I'm
> > not the only one who doesn't get the technique. ?: ))
>
> Soft boiled eggs is something one doesn't order in restaurants... next
> time order soft poached eggs, and even that is best made at home.
> Even fried over easy and scrambled is hit and miss at many
> restaurants, both are typically over cooked. Why do you think omelets
> are so popular, they're the easiest to cook, don't even need to know
> how to crack an egg without breaking the yolk.

I order sunny side up to get runny yolks at restaurants and have had
very good luck with that, so long as you are ok with a little underdone
white just around the yolk. I am.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 3, 12:32�pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> �Sheldon > wrote:
> > tweeny90 wrote:
> > > On Nov 2, 11:34 am, ChattyCathy > wrote:
>
> > > >http://www.recfoodcooking.com
> > > > --
> > > > Cheers
> > > > Chatty Cathy
>
> > > Fat end up, thin end up, I'd just like to make a decent softboiled egg
> > > - period.
>
> > > I gave up trying to order these in a restaurant - three attempts one
> > > morning in Boone NC years ago cured me. ?I think the cook was ready to
> > > come out and crown me with whatever eggs he had left over. ?So, I'm
> > > not the only one who doesn't get the technique. ?: ))
>
> > Soft boiled eggs is something one doesn't order in restaurants... next
> > time order soft poached eggs, and even that is best made at home.
> > Even fried over easy and scrambled is hit and miss at many
> > restaurants, both are typically over cooked. �Why do you think omelets
> > are so popular, they're the easiest to cook, don't even need to know
> > how to crack an egg without breaking the yolk.
>
> I order sunny side up to get runny yolks at restaurants and have had
> very good luck with that, so long as you are ok with a little underdone
> white just around the yolk. �I am.

Over easy means they're flipped and cooked both sides... there'd be no
underdone white by the yolk... I think you're talkin' plain old fried
eggs (not flipped).

In article
>,
Sheldon > wrote:

> On Nov 3, 12:32?pm, Omelet > wrote:
> > In article
> > >,
> >
> >
> >
> >
> >
> > ?Sheldon > wrote:
> > > tweeny90 wrote:
> > > > On Nov 2, 11:34 am, ChattyCathy > wrote:
> >
> > > > >http://www.recfoodcooking.com
> > > > > --
> > > > > Cheers
> > > > > Chatty Cathy
> >
> > > > Fat end up, thin end up, I'd just like to make a decent softboiled egg
> > > > - period.
> >
> > > > I gave up trying to order these in a restaurant - three attempts one
> > > > morning in Boone NC years ago cured me. ?I think the cook was ready to
> > > > come out and crown me with whatever eggs he had left over. ?So, I'm
> > > > not the only one who doesn't get the technique. ?: ))
> >
> > > Soft boiled eggs is something one doesn't order in restaurants... next
> > > time order soft poached eggs, and even that is best made at home.
> > > Even fried over easy and scrambled is hit and miss at many
> > > restaurants, both are typically over cooked. ?Why do you think omelets
> > > are so popular, they're the easiest to cook, don't even need to know
> > > how to crack an egg without breaking the yolk.
> >
> > I order sunny side up to get runny yolks at restaurants and have had
> > very good luck with that, so long as you are ok with a little underdone
> > white just around the yolk. ?I am.
>
> Over easy means they're flipped and cooked both sides... there'd be no
> underdone white by the yolk... I think you're talkin' plain old fried
> eggs (not flipped).

I think that's what I said.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 3, 1:28�pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> �Sheldon > wrote:
> > On Nov 3, 12:32?pm, Omelet > wrote:
> > > In article
> > > >,
>
> > > ?Sheldon > wrote:
> > > > tweeny90 wrote:
> > > > > On Nov 2, 11:34 am, ChattyCathy > wrote:
>
> > > > > >http://www.recfoodcooking.com
> > > > > > --
> > > > > > Cheers
> > > > > > Chatty Cathy
>
> > > > > Fat end up, thin end up, I'd just like to make a decent softboiled egg
> > > > > - period.
>
> > > > > I gave up trying to order these in a restaurant - three attempts one
> > > > > morning in Boone NC years ago cured me. ?I think the cook was ready to
> > > > > come out and crown me with whatever eggs he had left over. ?So, I'm
> > > > > not the only one who doesn't get the technique. ?: ))
>
> > > > Soft boiled eggs is something one doesn't order in restaurants... next
> > > > time order soft poached eggs, and even that is best made at home.
> > > > Even fried over easy and scrambled is hit and miss at many
> > > > restaurants, both are typically over cooked. ?Why do you think omelets
> > > > are so popular, they're the easiest to cook, don't even need to know
> > > > how to crack an egg without breaking the yolk.
>
> > > I order sunny side up to get runny yolks at restaurants and have had
> > > very good luck with that, so long as you are ok with a little underdone
> > > white just around the yolk. ?I am.
>
> > Over easy means they're flipped and cooked both sides... there'd be no
> > underdone white by the yolk... I think you're talkin' plain old fried
> > eggs (not flipped).
>
> I think that's what I said.


Coulda sworn I read over easy... musta had sex on my mind... sorry.

In article
>,
Sheldon > wrote:

> On Nov 3, 1:28?pm, Omelet > wrote:
> > In article
> > >,
> >
> >
> >
> >
> >
> > ?Sheldon > wrote:
> > > On Nov 3, 12:32?pm, Omelet > wrote:
> > > > In article
> > > > >,
> >
> > > > ?Sheldon > wrote:
> > > > > tweeny90 wrote:
> > > > > > On Nov 2, 11:34 am, ChattyCathy > wrote:
> >
> > > > > > >http://www.recfoodcooking.com
> > > > > > > --
> > > > > > > Cheers
> > > > > > > Chatty Cathy
> >
> > > > > > Fat end up, thin end up, I'd just like to make a decent softboiled
> > > > > > egg
> > > > > > - period.
> >
> > > > > > I gave up trying to order these in a restaurant - three attempts
> > > > > > one
> > > > > > morning in Boone NC years ago cured me. ?I think the cook was ready
> > > > > > to
> > > > > > come out and crown me with whatever eggs he had left over. ?So, I'm
> > > > > > not the only one who doesn't get the technique. ?: ))
> >
> > > > > Soft boiled eggs is something one doesn't order in restaurants...
> > > > > next
> > > > > time order soft poached eggs, and even that is best made at home.
> > > > > Even fried over easy and scrambled is hit and miss at many
> > > > > restaurants, both are typically over cooked. ?Why do you think
> > > > > omelets
> > > > > are so popular, they're the easiest to cook, don't even need to know
> > > > > how to crack an egg without breaking the yolk.
> >
> > > > I order sunny side up to get runny yolks at restaurants and have had
> > > > very good luck with that, so long as you are ok with a little underdone
> > > > white just around the yolk. ?I am.
> >
> > > Over easy means they're flipped and cooked both sides... there'd be no
> > > underdone white by the yolk... I think you're talkin' plain old fried
> > > eggs (not flipped).
> >
> > I think that's what I said.
>
>
> Coulda sworn I read over easy... musta had sex on my mind... sorry.

Like that's new for you? <snicker>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama