Free range garden eggs

[dtaai-maai]

Pete, please explain perfect consistency for a hard boiled egg. Once it isn't soft, it's hard - is it possible to be too hard? (Cue viagra jokes)

I'm assuming that no one in their right mind would eat a hard boiled egg straight away.

There is no perfect method for soft boiled eggs, it's purely a matter of personal preference.

[PeteC]

I'm assuming that no one in their right mind would eat a hard boiled egg straight away..

No, best to take the shell off first.......

[Takiap]

Just fry them, it's so much easier because you can see when they're ready the way you like them. Also lovely when fried in a bit of butter, served on toast and butter. No salt or pepper required, but if you want to insist, then it has to be freshly ground black pepper, and lots of. Mustard can also be applied, but please stick to English mustard and not that French rubbish. If on the other hand you enjoy your eggs with sticky rice , then fish sauce is required - it's called a Full Isaan Breakfast.

While we're on the subject of cooking eggs, has anyone seen an egg poacher in Hua-Hin. I know you can poach them in a regular pan with water and some vinegar, but the vinegar gives them a bad taste.

[PeteC]

Pete, please explain perfect consistency for a hard boiled egg. Once it isn't soft, it's hard - is it possible to be too hard? .......

I forgot this portion. Yes, yes it can be too hard. The white turns rubbery and the yolk gets way too dry and flaky. You can probably play golf with it.

Whole hard boiled eggs used to be and maybe still are a favourite for school lunchboxes, and for the working man on the job site. I know the daughter can get them daily if she wants at her IS canteen. Pickled hard boiled eggs in a jar still common in many a neighborhood bar in the USA. Pete

[Dannie Boy]

Just fry them, it's so much easier because you can see when they're ready the way you like them. Also lovely when fried in a bit of butter, served on toast and butter. No salt or pepper required, but if you want to insist, then it has to be freshly ground black pepper, and lots of. Mustard can also be applied, but please stick to English mustard and not that French rubbish. If on the other hand you enjoy your eggs with sticky rice , then fish sauce is required - it's called a Full Isaan Breakfast.

While we're on the subject of cooking eggs, has anyone seen an egg poacher in Hua-Hin. I know you can poach them in a regular pan with water and some vinegar, but the vinegar gives them a bad taste.

If you can get fresh eggs then you can poach them in a small saucepan without needing to add vinegar. This is my only double yolk egg from my hens so far, but it came out a perfect shape.

[migrant]

Takiap if you can find it this is perfect! We have one with a glass top so you can see the exact consistency you want.

Before I would poach with the vinegar and water, when done drop in a ice water bath, and eat. It took most the vinegar away, stopped the cooking process where I wanted, and if too many just store them and reheat in hot water

I like fried also, but try to stay away as much as possible from frying

[Takiap]

Migrant, that's exactly the sort of egg poacher I was referring to but I've not seen anything like it in all my time here.

DB, how do you get the eggs to maintain a decent shape without adding vinegar, or is it a result of your eggs being fresh. Like I say, I've never tried poaching any of our eggs, but if fresh eggs are easier to poach then I'll probably switch to poaching since I eat too much fried food as it is.

[migrant]

Migrant, that's exactly the sort of egg poacher I was referring to but I've not seen anything like it in all my time here.

DB, how do you get the eggs to maintain a decent shape without adding vinegar, or is it a result of your eggs being fresh. Like I say, I've never tried poaching any of our eggs, but if fresh eggs are easier to poach then I'll probably switch to poaching since I eat too much fried food as it is.

If you stir the pot of water while the eggs are in it you can create a little vortex that helps maintain their shape!

If you don't find one by my next trip, I'll bring you one Takiap

[Nereus]

Migrant, that's exactly the sort of egg poacher I was referring to but I've not seen anything like it in all my time here.

I have that exact poacher. Bought it in Bangkok after a visit to the ATM: 1,200 Baht!
Strickly speaking it is a "steamer", as the eggs do not touch the water. It is non-stick but I use some Canola spray as the eggs will stick without something additional in the cups. It does a very good job, a bit less than 4 minutes from when it starts to steam.

For boiled eggs it is better to start off with them at room temperature, but sometimes I just test them in cold water to make sure they are not off. Then put in a pot and run the warm water tap from the sink until it gets hot. If you have a Thai tap without hot water then omit this step, the idea being to slowly raise the temperature. Put the pot and eggs on a hotplate, either cold or pre heated as stated, but at the same temperature, and bring to a boil. Start a timer from when the water starts to boil, NOT from when you put the pot on the hotplate. Once the water is boiling I turn the heat down a bit. I like my eggs still a little "runny" so 3 minutes, but this is where the time will vary depending mainly on the size and freshness of the eggs, so it is a bit of a lottery that you will have to experiment with.

If you fry eggs your hair will eventualy all fall out!

[Big Boy]

If you fry eggs your hair will eventualy all fall out!

[Dannie Boy]

Migrant, that's exactly the sort of egg poacher I was referring to but I've not seen anything like it in all my time here.

DB, how do you get the eggs to maintain a decent shape without adding vinegar, or is it a result of your eggs being fresh. Like I say, I've never tried poaching any of our eggs, but if fresh eggs are easier to poach then I'll probably switch to poaching since I eat too much fried food as it is.

I can honestly say that I don't do anything special at all, simply bring a small saucepan of water to a gentle boil and then crack the two eggs into the water. I start the toast at the same time and when the toast is ready, so are the eggs based on the yolks still being soft which is how I like them. I have read before about stirring the water to create a vortex, but using my own eggs which are normally no more than a day old, it isn't necessary. This only works if you are using your own fresh laid eggs, it doesn't work for shop bought eggs!!

[Takiap]

Okay thanks DB, I'll try my hand at poaching a couple of eggs tomorrow and see how it goes.

I've also seen the "stir the water" method but that's just too much effort if you ask me. I also read something about one of the TV chefs, I think Jamie, using a bit of greased cling wrap but I don't like the idea of cooking my food in a piece of plastic.

[Terry]

Nereus

Just WHERE in Bangkok did you manage to buy the poacher?

[pharvey]

Well, not too sure about the "Ding-machine" method.......



But the clingfilm seems to be worth a try!!

[Nereus]

Nereus

Just WHERE in Bangkok did you manage to buy the poacher?

Central Dept Store, Chidlom.