What did you cook or eat today (October 2023)?

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rascal said:
Not today but yesterday I made 3 scotch eggs. Daughter LOVES them. Just called in picked them up. I'll make some for our son next week.

Russ
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Can you manage to get the yolks to stay in the middle? If so, how do you do it?

I never can and sometimes there is no white between the yolk and the shell.

scotch eggs.jpg
 
detroitdad said:
A favorite of mine. Colleens homemade chicken noodle soup.

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This might seem odd. This is a top three favorite meal that Colleen makes. There is a cute story to go with it.

This was in 1992. I am still calling us newlyweds at this point. We had been married for three years. It was all in the Air Force. We were separated for just over a year do to a tour in S. Korea.

We were living in PA. I was sick. Probably from working in a Corrections facility. My lovely bride makes home made chicken noodle soup. I tell her, thanks, but I don't really drink soup. She said, whatever, I am making it. Do what you want with it.

Let me preface this with, my only experience with soups were the condensed chicken noodle soup that my mom heated up. It is horrible.

While she was making the soup, I thought to myself. This doesn't smell like any of the concoctions that my mother used to make.

I didn't think it was possible, but I loved her even more in this moment!

She prefers the more traditional noodles. The only ones that she had on hand that day were the bow tie noodles. If she makes it any other way, I am lightly disappointed lol

My stomach was bothering me yesterday. She came home from work and made this soup. I will eat it until it is gone!

Thanks for reading!

Bill
 
I really wasn't very hungry last night, so after DD went to HMart I just asked her to take me to KFC (which is a block away from there). I had half a breast, and a couple spoons of mashed, and gravy.
 
Yorky said:
Can you manage to get the yolks to stay in the middle? If so, how do you do it?

I never can and sometimes there is no white between the yolk and the shell.

Click to expand...
I think yolk-centering was one of the first discussions I saw after joining here years ago.

Anyway, in reading about that back then, and researching it (because, honestly, I’d never thought about it before), I’d found an article online from a professional food stylist, and she shared her (very simple) method for centering yolks, which she claimed yielded good results nearly every time.

She said she found that storing eggs on their sides or upside down helped a little, but not as much as others said worked them them. What worked for her was, once she got the eggs boiling, was to stand there and keep them moving, stirring them, tumbling them over and about, in the boiling water, until it was time for them to come out (well, you could stop a couple of minutes ahead of time, since the yolks would be set by then).

I tried it once and found that it did work very well, then went right back to the way I always boil eggs. :laugh:

I’ll dig around and see if I can find that. Morning Glory is also a pro at centering egg yolks, but I don’t recall her method.

ETA: here’s my post from 2019 (such a simpler time :laugh: ), and I apparently used a combination of MG’s “flick” method, and stirring the eggs back and forth.

My favourite egg dish

I couldn’t find the original article describing the stirring method, though.
 
Yorky said:
Can you manage to get the yolks to stay in the middle? If so, how do you do it?
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Ok, I made deviled eggs, and I used the flick-and-stir* method, and they’re not too bad:

IMG_6141.jpeg


The eggs, all done:
IMG_6143.jpeg










*After I fake my death and go on the run, my assumed identity will be Count Ernst Von Flickenstir, heir to a massive wurst empire.
 
Yorky said:
Can you manage to get the yolks to stay in the middle? If so, how do you do it?

I never can and sometimes there is no white between the yolk and the shell.

Click to expand...

Cant help you there. I dont even eat them. My wife and our kids love them.
I must ask her if mine are "centrist " eggs.
I put a thin layer of tomato relish between egg and sausage. I'm told it makes a difference.

Russ
 
TastyReuben said:
Ok, I made deviled eggs, and I used the flick-and-stir* method, and they’re not too bad:

View attachment 106024

The eggs, all done:
View attachment 106025









*After I fake my death and go on the run, my assumed identity will be Count Ernst Von Flickenstir, heir to a massive wurst empire.
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How do you think this would work with say, 10 minute eggs, or 8 minute?
 
Puggles said:
How do you think this would work with say, 10 minute eggs, or 8 minute?
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I don’t think 10 would be an issue at all, and I’m guessing an 8-minute egg, the yolk would already have started to set around the edges.
 
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