Quoting Dave Drum to Jim Weller <=-

I'm not sure about the 5 minute eggs having soft yolks. Five minutes
is the boiling time I use when making devilled eggs

I guess it all depends on the size of the eggs, their temperature
(just out of the fridge or sitting at room temperature), whether the
water is truly boiling or just simmering and whether one shocks them in
cold water as soon as the five minutes are up or they are allowed to
continue sitting in very hot water for a bit.

I find a 3 minute egg where the whites aren't totally solid yet
undercooked for my tastes, a 4 minute egg very runny but OK, a 5
minute egg with a thickened but not yet hard yolk perfect and that
it takes 7 minutes to cook an extra large hard boiled egg.

From Thailand:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Masaman Oxtail Curry
Categories: Thai, Curry, Beef
Yield: 6 Servings

1 kg Oxtail, cut into even
Pieces
1 ts Salt
8 Cardamom pods
1 l Coconut milk
5 tb Masaman curry paste
12 sm New potatoes scrubbed
12 sm Pickling onions, peeled
1 1/2 tb Thai fish sauce
2 tb Tamarind water
2 tb Lime juice
3 tb Palm or brown sugar
3 tb Whole roasted peanuts
6 tb Holy basil leaves
1 1/2 tb Roasted peanuts
Steamed or boiled jasmine
Rice

Oxtail Curry: Trim the oxtail of fat and put it in a pan with
cardamom pods 500ml of coconut milk diluted with 500ml water.
Bring the coconut milk and water to the simmer and leave it on a
low simmer for 2-3 hours (until the meat is tender). Remove the
meat from the cooking liquid with a slotted spoon. Reserve the
cooking stock to make a spicy soup or noodle dish e.g. lamb laska.
Allow the meat to cool while you prepare step 2 or refrigerate it
overnight.

Heat the rest of the coconut milk over a moderate to high heat
until it becomes oily. At this stage stir in the curry paste and
cook it until it smells fragrant. Shred the meat from the bone.
Add the meat, potatoes and onions in the coconut curry mixture,
Bring it to the simmer and allow it to cook at a low simmer for
40-50 minutes until the vegetables are tender adding more coconut
milk if necessary. Stir in the palm sugar, tamarind water, fish
sauce and basil leaves.

To Serve: Place the curry in a large serving bowl and sprinkle it
with peanuts and serve it with cooked jasmine rice or distribute
the curry among 6 plates with the rice.

From: flynkat

MMMMM



Cheers

Jim


... Gastrodamus predicts: poached eggs will be big again in 2022

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JIM WELLER wrote to DAVE DRUM <=-

I'm not sure about the 5 minute eggs having soft yolks. Five minutes
is the boiling time I use when making devilled eggs

I guess it all depends on the size of the eggs, their temperature
(just out of the fridge or sitting at room temperature), whether the
water is truly boiling or just simmering and whether one shocks them in cold water as soon as the five minutes are up or they are allowed to continue sitting in very hot water for a bit.

I use room temp eggs into water at a rolling boil and turn the heat off
after 5 minutes. If I go too long on the boiling I get the green ring
that indicates eggs that have been over-cooked.

According to America's Test Kitchen (who are persnickity about all things culinary) starting with eggs straight from the ice box into salted, gently boiling (three bubble simmer) water for 5 minutes will give you "a soft-
boiled egg with a firm white and a warm, runny yolk that is just set
around the outside. A perfect soft-boiled egg for some, just a minute
shy of perfection for others."

I find a 3 minute egg where the whites aren't totally solid yet undercooked for my tastes, a 4 minute egg very runny but OK, a 5
minute egg with a thickened but not yet hard yolk perfect and that
it takes 7 minutes to cook an extra large hard boiled egg.

I learned "boiled eggs" from my Grandmother. I also learned to use eggs
nearing the end of their "shelf-life" and not eggs just gathered in the hen-house.

Another way .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How to Make Perfect Hard Boiled Eggs
Categories: Five, Appetisers, Eggs
Yield: 6 Servings

6 lg Eggs

Place eggs into a saucepan and pour in cold water to
cover; place over high heat. When the water just starts to
simmer, turn off heat, cover pan with a lid, and let stand
for 17 minutes. Don't peek.

Pour out the hot water and pour cold water over eggs.
Drain and refill with cold water; let stand until eggs are
cool, about 20 minutes. Peel eggs under running water.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Okay, I pulled the pin. Now what? Wait! Where are you going?
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Dave Drum wrote to JIM WELLER <=-

I use room temp eggs into water at a rolling boil and turn the heat off after 5 minutes. If I go too long on the boiling I get the green ring
that indicates eggs that have been over-cooked.

I often make deviled eggs for events. So far, the best method I found is:

Purchase the eggs a week before and let them sit in the fridge. It seems that shells come off easier after cooking.

I use my Instant Pot (pressure cooker). Minimum water. Put the little rack they give you with the Pot in the bottom. Add eggs. Low pressure for 8 minutes and quick release.

Cool the eggs fast. I usually do a cold water rinse then into an ice bath (I actually learned that from one of the cooks when I worked at the Big Boy restaurant) and let sit for a bit.

The shells usually almost slide off the eggs and the yolks are cooked all the way.


... I'd love to, but I'm observing National Apathy Week.
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Quoting Dave Drum to Jim Weller <=-

I learned "boiled eggs" from my Grandmother. I also learned to
use eggs nearing the end of their "shelf-life" and not eggs
just gathered in the hen-house.

Good point. They should be at least 2 weeks or more old. Since you
never know how old supermarket eggs are we always wait at least a
week.

Place eggs into a saucepan and pour in cold water to
cover; place over high heat. When the water just starts to
simmer, turn off heat, cover pan with a lid, and let stand
for 17 minutes. Don't peek.

That's Roslind's method too. The shells are less likely to crack
letting liquid egg to escape into the water.

Pour out the hot water and pour cold water over eggs.
Drain and refill with cold water; let stand until eggs are
cool, about 20 minutes. Peel eggs under running water.

That too is her favourite way to shell them.

Another trick is to add baking soda to the water rather than
vinegar, salt or nothing. The eggs done that way tend to shell
easier.



Cheers

Jim


... I ordered a chicken and an egg from Amazon. I'll let you know.

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Quoting Ron Lauzon to Dave Drum <=-

Hi Ron

Purchase the eggs a week before and let them sit in the fridge.

Cool the eggs fast. I usually do a cold water rinse then into an ice
bath / and let sit for a bit.
The shells usually almost slide off the eggs

Yep and Yep!

I don't have an Multi Cooker (yet) but I'm saving your method in
case I do get one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Devilled Eggs Many Ways
Categories: Appetizers, Eggs, info
Yield: 12 Pieces

6 Hard-cooked eggs
2 tb Light mayonnaise
1 tb Light sour cream
1 tb Finely chopped fresh chives
-or green onion
1/4 ts Salt
Pinch dry mustard
Dash hot pepper sauce

Cut eggs in half lengthwise. Scoop yolks into bowl; set whites
aside. Mash yolks with fork until smooth. Mix in mayonnaise, sour
cream, chives, salt, mustard and hot pepper sauce; spoon into egg
whites. Makes 12 pieces.

VARIATIONS:

ASPARAGUS DEVILLED EGGS: Add 1/4 tsp. finely grated lemon rind to
yolk mixture. Garnish with 4 tsp. finely diced sweet red pepper or
radish, and cooked asparagus tips.

RADISH DEVILLED EGGS: Make eggs as for Asparagus Devilled Eggs but
omit asparagus and red pepper. Garnish with sliced radishes and
parsley sprigs.

ALMOND DEVILLED EGGS: Add 1/2 tsp. smooth fruit chutney and 1/4 tsp.
curry paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or
chopped almonds over eggs.

CHILI DEVILLED EGGS: Add 1/4 tsp. chili powder and pinch each dried
oregano and cumin to yolk mixture. Top each egg with crossed thin
strips of sweet green pepper.

MEDITERRANEAN DEVILLED EGGS: Add 1 tsp. prepared pesto or olive
paste to yolk mixture. Garnish each egg with small basil leaf or
oil-cured black olive quarter.

NUTTY DEVILLED EGGS: Top eggs with 1/4 tsp. paprika, 1 tbsp. pine
nuts and 1 tbsp. chopped fresh chives.

HERBED DEVILLED EGGS: Add 1 tbsp. finely chopped fresh chervil or
parsley to yolk mixture. If using parsley, add 1/2 tsp. minced fresh
thyme. Garnish with chervil or parsley.

BLUE CHEESE DEVILLED EGGS: Mash 4 tsp. blue cheese with yolks. Top
eggs with 2 tbsp. chopped toasted walnuts or pecans.

VERY SPECIAL OCCASION SHRIMP DEVILLED EGGS: Mix 2 tsp. lemon juice
with yolks. Top each egg with small cooked shrimp, smoked curl or
mini-wedge of smoked trout or mackerel. Spoon lumpfish or whitefish
caviar over top.

Source: Canadian Living Meals in Minutes.

From: Cindy Hartlin

MMMMM

Cheers

Jim


... I'm sorry but I can't get on this whole "eating eggs almost raw" trend

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Ron Lauzon wrote to Dave Drum <=-

I use room temp eggs into water at a rolling boil and turn the heat off after 5 minutes. If I go too long on the boiling I get the green ring
that indicates eggs that have been over-cooked.

I often make deviled eggs for events. So far, the best method I found
is:

Purchase the eggs a week before and let them sit in the fridge. It
seems that shells come off easier after cooking.

That's very true. As I said in my post use eggs that have been around
for a while - not freshly gathered from under the hen. Store bought eggs
have a "packed on" date on the carton somewhere. You want to use eggs
that have been out of the chicken for at least a week. In this case,
longer is better.

I use my Instant Pot (pressure cooker). Minimum water. Put the little rack they give you with the Pot in the bottom. Add eggs. Low pressure for 8 minutes and quick release.

I had an Instant Pot - but my "Pullman" kitchen is so cramped on both
counter and cabinet space I gave it to my sister-in-law after a 6 week
trial period.

Cool the eggs fast. I usually do a cold water rinse then into an ice
bath (I actually learned that from one of the cooks when I worked at
the Big Boy restaurant) and let sit for a bit.

Absotively, Posilutely!

The shells usually almost slide off the eggs and the yolks are cooked
all the way.

Learned that from my Granny. Bv)=

I already posted my usual devilled egg recipe - so here's another I do
for "special" occasions like Annual Turkey Day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crabby Deviled Eggs
Categories: Eggs, Seafood, Appetisers
Yield: 12 Servings

12 lg Hard-cooked eggs
6 oz Can crabmeat; drained,
- flaked, cartilage removed
1/4 c Mayonnaise
2 tb Sweet pickle relish
1 tb Prepared mustard
2 ts Seafood seasoning
1/4 ts Pepper

Slice eggs in half lengthwise. Remove yolks and set the
whites aside. In a small bowl, mash yolks with a fork.
Add crab, mayonnaise, relish, mustard, seafood seasoning
and pepper; mix well. Stuff or pipe into egg whites.

Refrigerate until serving.

Submitted By: Reginald Davis

From: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... I can eat 2 fried eggs, 3 if they're scrambled, 40 if they're devilled
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JIM WELLER wrote to DAVE DRUM <=-

I learned "boiled eggs" from my Grandmother. I also learned to
use eggs nearing the end of their "shelf-life" and not eggs
just gathered in the hen-house.

Good point. They should be at least 2 weeks or more old. Since you
never know how old supermarket eggs are we always wait at least a
week.

In USA there is a 3-digit "date" on the short side of the carton. So says https://eggsafety.org

"The Julian date is the "pack date," when the eggs were washed, graded
and placed in the carton. This three-digit code represents the consecutive
day of the year, with January 1 as 001 and December 31 being 365. The
Julian date is usually found on the short side of the carton. Eggs are
safe to be consumed four to five weeks beyond that date, as long as they
are kept refrigerated.

Many egg cartons also have a sell-by date or expiration date. These dates
are not required by the federal government but may be required by state
laws where the eggs are marketed. Always purchase eggs before the sell-by
or expiration date on the carton. On cartons with the USDA grade logo,
the expiration date cannot exceed 30 days after the eggs were packed
in the carton. Eggs packed in cartons without the USDA grade logo are
governed by the laws of their states."

That beig said - I have eaten eggs that have been in the ice box for 6
or more months with no ill effects. I do, however, make a practice of
cracking each egg into a separate cup .... just in case. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Egg Cups
Categories: Latino, Pork, Eggs, Breads, Cheese
Yield: 1 Serving

1 (6") corn tortilla
1 lg Egg
2 tb Diced ham or crumbled bacon
1/2 c Half and half
1 tb Salsa
1/3 c Shredded pepper-jack cheese
Salt & pepper

Set oven to 350ºF/175ºC.

Prepare a 4" ramekin or a large muffin pan cavity by
spraying generously with cooking spray.

Form the tortilla into a cup shape in the ramekin or
muffin cup. (Microwave the tortilla for 10 seconds in
a damp paper towel if it's too firm to bend.)

Beat the egg and meat with the half and half and a
dash of salt & pepper. Pour mixture into tortilla cup.
Spoon in the salsa and sprinkle to with cheese.

Bake at 350ºF/175ºC for 30-45 minutes or until a
toothpick inserted into the center comes out clean.

Serve warm with salsa on the side.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

... Cats are the only animal to have successfully domesticated man
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