In article
>,
John Kane > wrote:

> On Jun 8, 7:26*pm, Bobo Bonobo® > wrote:
>
> > Basted eggs. *A lost art.> --
>
> I had to google them to see what they are. I've always thought of them
> as just the correct way to cook eggs sunny-side up.
>
> I do them whenever I have enough fat in the pan. If I don't I
> usually add a bit of water and cover for a close equivalent.
>
> John Kane Kingston ON Canada

That works. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 09 Jun 2009 12:10:20 -0400, "Jean B." > wrote:

>Andy wrote:
>> I made a green death tuna salad on toast sandwich. potato chips and milk.
>> Currently nursing a diet coke.
>>
>> You?
>>
>> Best,
>>
>> Andy
>
>I had first-of-the-season native strawberries with a dab of
>splenda-sweetened mascarpone cheese. And you-know-what. I didn't
>realize you have a real problem with caffeine! :-(
>
>Lunch is going to be buffalo chicken and blue cheese dressing, a
>nectarine, and water.


Lunch (right now) California sushi, a small garden salad and
bottled water

In article
>,
Bobo Bonobo® > wrote:

> On Jun 8, 8:47*pm, Omelet > wrote:
> > In article >,
> > wrote:
> >
> > > Bobo Bonobo® > writes:
> >
> > > > Basted eggs. *A lost art.
> >
> > > Not a lost art so much as just a little known cooking method. *I only
> > > know about it cuz I saw it done as a kid chowing down at a ranch house
> > > table. *I only do it when I've just fried up a large batch of bacon
> > > and have plenty of grease in the skillet. *Not a very common set of
> > > conditions in these health conscious non-stick low-fat times. *I enjoy
> > > doing when I can. *Brings back fond memories. *
>
> When I was a kid you could order lightly basted anywhere that had
> eggs. Very likely they used Crisco back then (before they knew
> better).
> >
> > > nb
> >
> > You can also "baste" them with hot water. Does not have to be grease.
>
> That's more like poached.
> > --
> > Peace! Om
> >
>
> --Bryan

Somwhat, yes, but not the same technique.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 08 Jun 2009 13:40:26 GMT, ViLco wrote:

> wrote:
>
>> in a flatbread I put two fried eggs (yokes broken) , two slices
>> canadian bacon, lettuce, tomato, onion, two cups of columbian coffee,
>> glass of OJ
>
> Isn't the glass too crunchy for a sandwich?
> LOL

i was thinkng the two cups of coffee would make the sandwich pretty soggy.
maybe the glass would compensate for that.

your pal,
blake

Omelet > wrote in newsmpomelet-FCD202.12235709062009
@news-wc.giganews.com:


>> So where's all the breakfast pics???
>>
>>
>>
>> ;-)
>
> I have some on the hard drive. Let's see:
>
> A pic from this past April. Water basted eggs, a small grilled steak and
> some steamed Asparagus. And yes the yolks were runny!
>
> http://i44.tinypic.com/11jbzuf.jpg



Mmmmmmmmmmmmmmmmmmmmmm........ makes me want to go downstairs and cook some
eggs!!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Andy wrote:
>>> Jean B. said...
>>>
>>>> Andy wrote:
>>>>> Jean B. said...
>>>>>
>>>>>> Andy wrote:
>>>>>>> Bacon & Scrambled Eggs Breakfast
>>>>>>>
>>>>>>> On buttered toast with milk. :9
>>>>>>>
>>>>>>> You?
>>>>>>>
>>>>>>> Andy
>>>>>> Ah. You seem to be eating real food now. Of course, ideally, one
>>>>>> might lose the carbs....
>>>>> Jean B,
>>>>>
>>>>> What?
>>>>>
>>>>> Carbs?
>>>>>
>>>>> You can't take ALL the fun out of life!!!
>>>>>
>>>>> Mom!
>>>>>
>>>>> Andy
>>>> You were before. Now you seem to be eating fats. Or????
>>>
>>> Jean B,
>>>
>>> I low carb'd (Atkins) back in 2003. Dropped 70 lbs.! Didn't help my
>>> cholesterol numbers much at all.
>>>
>>> Best,
>>>
>>> Andy
>>>
>> That's surprising. LCing usually has a very good effect on that.
>> Do you have some genetic issue that leads to such numbers?
>
> He forgot to quit drinking alcohol I imagine.
> That is one item that can defeat the cholesterol lowering effects of low
> carbing.

I'd better keep that in mind.

--
Jean B.

In article >,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-FCD202.12235709062009
> @news-wc.giganews.com:
>
>
> >> So where's all the breakfast pics???
> >>
> >>
> >>
> >> ;-)
> >
> > I have some on the hard drive. Let's see:
> >
> > A pic from this past April. Water basted eggs, a small grilled steak and
> > some steamed Asparagus. And yes the yolks were runny!
> >
> > http://i44.tinypic.com/11jbzuf.jpg
>
>
>
> Mmmmmmmmmmmmmmmmmmmmmm........ makes me want to go downstairs and cook some
> eggs!!

It's always a good time of day for eggs!
The beauty of that method is that it's so fast and easy, and I get
perfect eggs every time. Solid whites with runny yoks. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Andy wrote:
> >>> Jean B. said...
> >>>
> >>>> Andy wrote:
> >>>>> Jean B. said...
> >>>>>
> >>>>>> Andy wrote:
> >>>>>>> Bacon & Scrambled Eggs Breakfast
> >>>>>>>
> >>>>>>> On buttered toast with milk. :9
> >>>>>>>
> >>>>>>> You?
> >>>>>>>
> >>>>>>> Andy
> >>>>>> Ah. You seem to be eating real food now. Of course, ideally, one
> >>>>>> might lose the carbs....
> >>>>> Jean B,
> >>>>>
> >>>>> What?
> >>>>>
> >>>>> Carbs?
> >>>>>
> >>>>> You can't take ALL the fun out of life!!!
> >>>>>
> >>>>> Mom!
> >>>>>
> >>>>> Andy
> >>>> You were before. Now you seem to be eating fats. Or????
> >>>
> >>> Jean B,
> >>>
> >>> I low carb'd (Atkins) back in 2003. Dropped 70 lbs.! Didn't help my
> >>> cholesterol numbers much at all.
> >>>
> >>> Best,
> >>>
> >>> Andy
> >>>
> >> That's surprising. LCing usually has a very good effect on that.
> >> Do you have some genetic issue that leads to such numbers?
> >
> > He forgot to quit drinking alcohol I imagine.
> > That is one item that can defeat the cholesterol lowering effects of low
> > carbing.
>
> I'd better keep that in mind.

Same here. ;-)

I worry more about tryglycerides.
For me, those do stay within normal range, most of the time below 100.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>
>> Omelet > wrote in
>> newsmpomelet-FCD202.12235709062009 @news-wc.giganews.com:
>>
>>
>> >> So where's all the breakfast pics???
>> >>
>> >>
>> >>
>> >> ;-)
>> >
>> > I have some on the hard drive. Let's see:
>> >
>> > A pic from this past April. Water basted eggs, a small grilled steak
>> > and some steamed Asparagus. And yes the yolks were runny!
>> >
>> > http://i44.tinypic.com/11jbzuf.jpg
>>
>>
>>
>> Mmmmmmmmmmmmmmmmmmmmmm........ makes me want to go downstairs and cook
>> some eggs!!
>
> It's always a good time of day for eggs!


I know. I just had some :-)


> The beauty of that method is that it's so fast and easy, and I get
> perfect eggs every time.


'Water basted' = Poaching??


> Solid whites with runny yoks. ;-d


I love runny yolks. The SO however, wants her eggs to resemble hockey
pucks.

She has said she'll be OK with Steak Tartare, but is balking a bit at the
raw yolk on top :-)



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

On Wed, 10 Jun 2009 01:58:21 +0000 (UTC), PeterL >
wrote:

>Omelet > wrote in
>news >
>> In article >,
>> PeterL > wrote:
>>
>>> Omelet > wrote in
>>> newsmpomelet-FCD202.12235709062009 @news-wc.giganews.com:
>>>
>>>
>>> >> So where's all the breakfast pics???
>>> >>
>>> >>
>>> >>
>>> >> ;-)
>>> >
>>> > I have some on the hard drive. Let's see:
>>> >
>>> > A pic from this past April. Water basted eggs, a small grilled steak
>>> > and some steamed Asparagus. And yes the yolks were runny!
>>> >
>>> > http://i44.tinypic.com/11jbzuf.jpg
>>>
>>>
>>>
>>> Mmmmmmmmmmmmmmmmmmmmmm........ makes me want to go downstairs and cook
>>> some eggs!!
>>
>> It's always a good time of day for eggs!
>
>
>I know. I just had some :-)
>
>
>> The beauty of that method is that it's so fast and easy, and I get
>> perfect eggs every time.
>
>
>'Water basted' = Poaching??
>
>
>> Solid whites with runny yoks. ;-d
>
>
>I love runny yolks. The SO however, wants her eggs to resemble hockey
>pucks.
>
>She has said she'll be OK with Steak Tartare, but is balking a bit at the
>raw yolk on top :-)

Gonna poach some for breaky, I've got some flatbreads I'm going to
substitute for toast (no butter ), got some fresh strawberry compote.
Picked up a slab of Canadian bacon and some expresso tonight, a good
time is going to be had by all in my kitchen tommorrow morning.

In article >,
PeterL > wrote:

> > The beauty of that method is that it's so fast and easy, and I get
> > perfect eggs every time.
>
>
> 'Water basted' = Poaching??

Not really.
I put a small amount of oil in the pan and let it heat, drop the eggs in
and cover them. Let them cook for a minute or so then add a little water
to the hot pan and instantly cover it again. Let them cook for a bit
then take a spatula and splash the simmering water over the top of the
eggs to finish cooking the whites. Similar to what you'd do with hot
grease.

>
>
> > Solid whites with runny yoks. ;-d
>
>
> I love runny yolks. The SO however, wants her eggs to resemble hockey
> pucks.

To each their own. <g> I even like my hard boiled eggs with slightly
creamy yolks. I'd love to know how "Egglands Best" cooked hard boiled
eggs gets them so perfect every time. I'll sometimes purchase the
packaged ones when I'm in a hurry or just being lazy. They are always
perfect! Never a green yolk one.

>
> She has said she'll be OK with Steak Tartare, but is balking a bit at the
> raw yolk on top :-)

<lol> I just serve it (the raw egg yolk) mixed with soy and/or oyster
sauce in a dipping bowl. Never on top! I don't grind my steak tartare,
I cube it in about 1/2" cubes and eat it with a fondue fork.

I've been known to go on raw egg kicks for days sometimes. I've only
ever gotten Salmonella once from doing that, and it was a suspect egg in
the first place so I was stupid for eating it...

On the upside, IV Demerol is very nice. <g>

I was pretty sick when I went to the ER finally after 3 days.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in newsmpomelet-E87590.11370910062009
@news-wc.giganews.com:

> In article >,
> PeterL > wrote:
>
>> > The beauty of that method is that it's so fast and easy, and I get
>> > perfect eggs every time.
>>
>>
>> 'Water basted' = Poaching??
>
> Not really.
> I put a small amount of oil in the pan and let it heat, drop the eggs in
> and cover them. Let them cook for a minute or so then add a little water
> to the hot pan and instantly cover it again.



Yup, I've used this method quite a lot......... it's an old Army trick to
get the yolks covered with a 'skin' so that the 'delicate' soldiers don't
think they're eating raw eggs!! ;-P

I tried it with the SO, but all she does is jiggle the plate and sends 'em
back!!

Nowadays, I don't cover for me....... I like the yellow looking at me :-)



>
> To each their own. <g> I even like my hard boiled eggs with slightly
> creamy yolks. I'd love to know how "Egglands Best" cooked hard boiled
> eggs gets them so perfect every time. I'll sometimes purchase the
> packaged ones when I'm in a hurry or just being lazy. They are always
> perfect! Never a green yolk one.


You can *buy* HB eggs???!!!


That's like buying a container of mashed potato!!

Went looking and found this .........

http://elise.com/recipes/archives/00...hard_boiled_eg
gs.php

How to Make Perfect Hard Boiled Eggs


Method

1 First make sure that you are using eggs that are several days old. If
this is Easter time, and everyone is buying their eggs at the last minute,
buy your eggs 5 days in advance of boiling. (See the reference to using
old eggs in Harold McGee's On Food and Cooking). Hard boiling farm fresh
eggs will invariably lead to eggs that are difficult to peel. If you have
boiled a batch that are difficult to peel, try putting them in the
refrigerator for a few days; they should be easier to peel then.

2 Put the eggs in a single layer in a saucepan, covered by at least an
inch or two of cold water. Starting with cold water and gently bringing
the eggs to a boil will help keep them from cracking. Adding a tablespoon
of vinegar to the water will help keep the egg whites from running out of
any eggs that happen to crack while cooking, but some people find that the
vinegar affects the taste. I don't have a problem with it and I usually
add a little vinegar. Adding a half teaspoon of salt is thought to help
both with the preventing of cracking and making the eggs easier to peel.
Put the burner on high and bring the eggs to a boil. As soon as the water
starts to boil, remove the pan from the heat for a few seconds.

3 Reduce the heat to low, return the pan to the burner. Let simmer for one
minute. (Note I usually skip this step because I don't notice the eggs
boiling until they've been boiling for at least a minute! Also, if you are
using an electric stove with a coil element, you can just turn off the
heat. There is enough residual heat in the coil to keep the eggs simmering
for a minute.)

4 After a minute, remove the pan from the heat, cover, and let sit for 12
minutes. If you are doing a large batch of eggs, after 10 minutes you can
check for doneness by sacrificing one egg, removing it with a slotted
spoon, running it under cold water, and cutting it open. If it isn't done,
cook the other eggs a minute or two longer. The eggs should be done
perfectly at 10 minutes, but sometimes, depending on the shape of the pan,
the size of the eggs, the number of eggs compared to the amount of water,
and how cooked you like them, it can take a few minutes more. When you
find the right time that works for you given your pan, the size of eggs
you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can
let the eggs sit, covered, for up to 15-20 minutes without the eggs
getting overcooked.

5 Either remove the eggs with a slotted spoon and place them into a bowl
of ice water (this is if you have a lot of eggs) OR strain out the water
from the pan, fill the pan with cold water, strain again, fill again,
until the eggs cool down a bit. Once cooled, strain the water from the
eggs. Store the eggs in a covered container (eggs can release odors) in
the refrigerator. They should be eaten within 5 days.



>
>>
>> She has said she'll be OK with Steak Tartare, but is balking a bit at
the
>> raw yolk on top :-)
>
> <lol> I just serve it (the raw egg yolk) mixed with soy and/or oyster
> sauce in a dipping bowl. Never on top!


Hmmmmmmmm, might let her give that a whirl and see how she copes.


> I don't grind my steak tartare,
> I cube it in about 1/2" cubes and eat it with a fondue fork.



I wasn't going to grind either. It'll be chopped to quite a small dice....
almost like mince.



>
> I've been known to go on raw egg kicks for days sometimes. I've only
> ever gotten Salmonella once from doing that, and it was a suspect egg in
> the first place so I was stupid for eating it...
>
> On the upside, IV Demerol is very nice. <g>
>
> I was pretty sick when I went to the ER finally after 3 days.


I'v got a mate down the road that runs chooks, so I get some *fresh* free
range eggs every week or so, and he gets a bottle of my homemade Single
Malt Scotch every couple of months :-)

They're the only eggs I'd slurp raw.

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

> wrote in message
...
> On Mon, 08 Jun 2009 07:01:48 -0400, Bob Muncie >
> wrote:
>
>>Andy wrote:
>>> Bacon & Scrambled Eggs Breakfast
>>>
>>> On buttered toast with milk. :9
>>>
>>> You?
>>>
>>> Andy
>>
>>An 8oz container of yogurt, with peaches.. Thought about toasting a
>>whole wheat muffin, but holding off to use it with some ham shank
>>"portion" I cooked day before yesterday.Why do they use names like that
>>to just short you out of a good thing? I know it just means the ham
>>"steaks" are missing. But it is one of those little things that can bug
>>you.
>
> in a flatbread I put two fried eggs (yokes broken) , two slices
> canadian bacon, lettuce, tomato, onion, two cups of columbian coffee,
> glass of OJ

That flatbread must have been pretty soggy by then. Might work better if you
just dipped it, instead.
Dave

On Wed, 10 Jun 2009 21:10:10 -0500, "Dave" >
wrote:

>
> wrote in message
.. .
>> On Mon, 08 Jun 2009 07:01:48 -0400, Bob Muncie >
>> wrote:
>>
>>>Andy wrote:
>>>> Bacon & Scrambled Eggs Breakfast
>>>>
>>>> On buttered toast with milk. :9
>>>>
>>>> You?
>>>>
>>>> Andy
>>>
>>>An 8oz container of yogurt, with peaches.. Thought about toasting a
>>>whole wheat muffin, but holding off to use it with some ham shank
>>>"portion" I cooked day before yesterday.Why do they use names like that
>>>to just short you out of a good thing? I know it just means the ham
>>>"steaks" are missing. But it is one of those little things that can bug
>>>you.
>>
>> in a flatbread I put two fried eggs (yokes broken) , two slices
>> canadian bacon, lettuce, tomato, onion, two cups of columbian coffee,
>> glass of OJ
>
>That flatbread must have been pretty soggy by then. Might work better if you
>just dipped it, instead.
> Dave

funny