Re: OT: Big Tupperware Sale (Modular Mates)

You're lucky because when I put a dish in the microwave without paying attention to the fact that a rubbery cover was stuck to the bottom of the dish it was a mini disaster. No turntable in that one and the dish was resting right on the floor of the micro. It burned a hole almost all the way through.

No flames, just an awful smell that lingered in the kitchen long after the micro went to the micro cemetery and was replaced with a new one.

I called it a distraction. Doesn't that sound better then calling it moronic???

You may be cooking them too long. My 1000 watt needs less then 1 minute for

2 eggs. L

OK - I'm going to give this a try - on yours and Bruce's suggestion!

Ellice

Cuisinart - bought at BBB, with a coupon. Love it.

Ellice

As usual, great minds think alike. That's exactly what I do, except I use two whole eggs.

L

I should have added, when they are nearly set as much as you like them, keep them out and just give a few more stirs as they continue cooking and that might be where you would get them overdone to your taste.

I like the extra egg yolk, they look and taste nicer. I save egg whites in the freezer because two of the grandsons can never get enough of meringues.

Somebody is bound to be think - yes and fools seldom differ lol

Nonononono! Eggs *must* be cooked in a cast iron pan with bacon grease! That's the *only* way to make eggs!

IMNSHO! :)

Joan

Fried eggs are nice but why not have a change once in a while? Try boiled eggs, poached eggs, scrambled eggs, eggs benedict, coddled eggs, devilled eggs or even an omelette; and if you've got too many eggs you can always pickle them.

Of course I did!

Elizabeth

Nah, you only have two of them. Pieca cake.

Imagine 7 like or worse than me.

Elizabeth

LOL - as the saying goes - what can be bad with bacon? Honestly - anything cooked in fat is going to be tasty - unless you get it tooo greasy. DH is still recovering from my doing an English fry-up (or as close as I could get for that day) - including the fried bread. Yum. But, no bangers - which he then complained about.

We're supposed to be adjusting back to Weight Watchers, so I'm very conscious with what oil, fat we use - where it counts.

Ellice

At least here, fried are the least likely to be served - well, more often then coddled. But, I was just looking at my lovely egg coddler, and hoping to find its mate in some carton - thinking about it. DH won't eat eggs with yolk that is less cooked then at least a full gel set. So, when I poach them, I have to keep track of which side of the pan are his (go in before mine) - and hope they didn't swim away! This winter, we've had "brinner" a lot - omelettes, or some kind of scramble, poached eggs, etc. Kind of fun, and ocmfort food on cold evenings. One of my favorite, easy omelettes - though it will sound strange - is with cream cheese - preferably veggie or chive. You have to do the omelette like a classic French rolled omelette - not the big puffy kind - and put a big dollop of the cream cheese in the center, the egge rolled around it, the cheese melts a bit to soft/squishy. Delish - some deli in Miami near my folks condo would do this, and I got addicted.

Ellice

Agreed, if I was frying them.

IAP!!! I don't like the yolk so will only eat them if they're scrambled. Which omelets are, of course. What are coddled eggs? Brings to mind holding an egg like a baby! LOL

When I was a kid, Mom would take a "break" from cooking for her family of 8 on Sat. nights and we'd either have just fresh-baked buns or she'd cook up a bunch of hard-boiled eggs. Most people think this is weird but, since I don't like the yolks, I got very good at carefully cutting around the white, scooping the yolk out as intactly (is that a word?) as possible and give them to Dad. Then I'd put a glob of butter in the still-warm white, let it melt a bit and pop it in my mouth. YUUUUUM!!

Joan

Very true! :) Forgot to mention that having the edge of the whites all nice and brown and crunchy is a must, too! Gee, I think it will be a fried egg sandwich for supper tonight. LOL

Joan

The yolks are the best bit - but the eggs must be fresh and free-range otherwise the yolks will be peely-wally.

For some reason that brought back to mind the phrase "egg banjo" - the term used for an egg buttie in the RAF

Not far off. Basically, they are broken into a container, sometimes a bit of butter, salt, pepper put in, a lid screwed on, and then the entire container is immersed into simmering water. Kind of like soft boiled, but in a container, not the shell. Not so messy to eat. You may have even seen an egg coddler in the fine china dept somewhere. I have a pair of Royal Worcester ones, with stainless lids - and don't use them as much as I should. First link is mine, 2nd some at Sur La Table, and the 3rd -all things coddled.

When I was a kid, Mom would take a "break" from cooking for her family> of 8 on Sat. nights and we'd either have just fresh-baked buns or> she'd cook up a bunch of hard-boiled eggs. Most people think this is> weird but, since I don't like the yolks, I got very good at carefully> cutting around the white, scooping the yolk out as intactly (is that a> word?) as possible and give them to Dad. Then I'd put a glob of> butter in the still-warm white, let it melt a bit and pop it in my > mouth. YUUUUUM!!>

Not that weird. I didn't really do yolks until fairly recently. And actually, was allergic to eggs when young, and still don't eat them too often, though I like them.

Ellice