Posted on 04/03/2021 7:57:49 AM PDT by PJ-Comix
Here is the easiest way to separate out egg whites using a tool available in most homes... a simple water bottle. As I demonstrate in this video, when you separate out egg whites and then recombine them with the yolks, it results in incredibly fluffy omelets. Try preparing your omelets this way and they will taste like they were prepared by a professional chef at a fancy restaurant.
Probably the most racist thing I’ve ever seen.
and the yolk could easily break...
The best way is the old and tried way...just break the egg and work the yolk back and forth from one half of the shell to the other letting the white drop into a bowl until most of the white is out of the shells...
This goes far beyond a microaggression.
It hasn't happened to me yet via the water bottle method.
The best way is the old and tried way...just break the egg and work the yolk back and forth from one half of the shell to the other letting the white drop into a bowl until most of the white is out of the shells...
Too messy plus not as fast and efficient as the water bottle method. ONLY the yolk is sucked up into the water bottle.
I wept after reading it.
Maybe but Im not my mother...some of my yolks break...how do you get them little broken suckers out of the bottom of the bottle...
Eh ???
Water bottles are more fun and efficient plus I think kids would love doing this which is a way to get them interested in cooking.
Squeeze the bottle. Simple.
Yep, been doing that since dinosaur eggs, no muss, no fuss.
Or just use a slotted spoon.
I ran across the following one yesterday in the "Insanity Watch" column by VodkaPundit on PJ Media...
Thomas Keller's Scrambled Eggs
His key is scrambling the eggs, then putting them through a strainer, not using any milk but butter, and adding a bit of crème fraîche at the end. I haven't tried it yet.
Keller also recommends using a "saucier" to cook them in. I'd never heard of that before, but learned it is a rounded-bottom pan. See Why You Should Buy a Saucier.
Leaving their hands gooey. Nope. I go with the water bottle method.
Yep.
The saucer method is called Coddled Eggs My mother used to do that...
Break an egg onto a buttered saucer and place the saucer like a lid on the top of a pot of boiling water...
Its like poached egg only different...
The butter helps the egg slide off the saucer...
Your coddled eggs recipe sounds good. I grew up with poached eggs on toast with a dollop of butter in the egg after it was placed on the toast. I hadn't thought of that in decades until you mentioned coddled eggs!
This thread just keeps getting saucier and saucier
I’ve been using microwave to poach eggs .ately. about 45 seconds ds per egg, in a bowl covere the egg w/ water. Not too bad actually. Quick, less messy. Some sy to cover the bowl, as egg might explode, but it’s never happened to me
Does a saucier help when you want to make a sauce? I want to make bearnaise sauce for our Easter dinner tomorrow evening. I haven’t made it in a while and the last time I don’t know what I did wrong, but it was too runny. I need a foolproof recipe if anyone has one. We are intending to have Veal Oscar, and I’ve spent too much money already to mess this up. Wish me luck!
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