YumSugar

Yummy Link: Soft-Boiled Eggs With Miso, Lemon, and Cilantro

YumSugar — Fri, 07 Dec 2007 14:13:31 -0800

As you may know, I've got a big weakness for eggs. In fact, this photo of soft-boiled eggs with miso, lemon, and cilantro is making me so weak, someone's going to have to catch me. - Cookthink

How To Boil Eggs

YumSugar — Tue, 03 Apr 2007 09:58:19 -0700

Growing up my favorite part of Easter was decorating the eggs (okay, actually, it may have been the chocolate bunnies, but eggs were right up there). Even now that we're grown up, whenever my family has the opportunity to be together for Easter, we always end up boiling up a batch and dying them. Just in case I'm not the only one who's into dying eggs, I thought I'd give you a few tips on how to boil eggs.

Place eggs in a saucepan with enough water to cover the eggs by 1 inch.
On high heat, bring to a boil.
Cover pan, remove from heat and let sit for 10 minutes (3-4 for soft-boiled and 5-6 for medium-boiled).
While eggs are sitting, fill a medium bowl with ice and water.
Use a slotted spoon to transfer eggs from pan to ice bath. Let sit for 5 minutes.
Remove from ice bath and enjoy!

These Eggs Remove the Guess Work

YumSugar — Wed, 17 Jan 2007 11:28:09 -0800

Thanks to modern science, you will no longer have to wonder exactly when your soft-boiled, medium-boiled or hard-boiled egg is ready. Why's that? Because the egg is going to tell you itself! Okay, so it's not going to shout out and say "Hey, I'm ready!" but it will have magical (aka science) invisible ink that turns black the minute it is ready. You just have to decide which sort of notification you'd like before you purchase your eggs.

Now if you're wondering why they're doing this:

A spokeswoman for Lion Quality Eggs, the [British Egg Information Service]’s quality assurance scheme, said: “We had a lot of inquiries. We said OK, this is a big issue - people can’t even boil an egg.”

So there you have it. The eggs will hit UK markets this fall. No word on whether or not they'll cost more.

Source: Times Online

Off to Market Recap: Egg Cups

partysugar — Mon, 06 Apr 2009 06:50:06 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. I asked you to help me by heading off to market in search of egg-cellent egg cups.

You bookmarked the cups in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Originally I wanted bold, colored, or printed cups, but I've decided the simple elegance of these plain white egg cups is refreshing. I prefer white servingware because it makes the dish pop and is better for food photography. Thanks to bengalspice for saving these delightful egg cups. Browse the entire collection, by clicking to the right below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Off to Market: Egg Cups

partysugar — Mon, 30 Mar 2009 06:50:51 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. Can you help me find them? Look for fun egg cups that are dishwasher safe.

Bookmark the cups you discover in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Happy hunting! Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details! Not sure where to start looking? Be inspired by some of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Make Perfect Scrambled Eggs Every Time

YumSugar — Fri, 10 Oct 2008 03:00:00 -0700

Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation - over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible - burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you read more.

Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
Allow eggs to warm up to room temperature before cooking.
Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
Once the eggs are in the skillet, cook them on low heat, stirring continuously.
If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
Remove the eggs from heat when they've solidified but still have a glossy sheen.

What are your tips to making perfectly scrambled eggs?

10 Unique Egg Cups

YumSugar — Tue, 04 Mar 2008 13:01:31 -0800

I didn't grow up eating soft-boiled eggs, so I never knew what an egg cup was. It's used to keep your egg from falling over, so you can scoop out the gooey insides. Pretty useful if you ask me. Normally they're little white cups with a small stand; however, sometimes they can get really creative. I've rounded up 10 unique egg cups, from soldiers to elves, I've found some weird things. To check them out, click the "Start Slideshow" button below!

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PartySugar Behind The Bash: Wine.Dine.Donate

partysugar — Tue, 12 Jun 2007 13:13:18 -0700

Coinciding with National Hunger Awareness day, Epicurious (the website for Bon Appetit & Gourmet magazines) hosted five charity dinners in five different cities. I was lucky enough to get an invitation to the San Francisco dinner at Farallon restaurant Friday night. All of the money raised from the event went to an amazing organization, America's Second Harvest, a food bank network that provides food to low income people in the United States. Oftentimes the fact that there are more than 9 million hungry children here in our country gets overlooked, so it was wonderful to be a part of such an important charity event. The coolest thing about wine.dine.donate is that even if you can't attend the big city event, you can hold a dinner party at your home to support the cause. I'm thinking about turning my next dinner party into a soirée that benefits the cause, but until then I'll be dreaming about the delectable dishes I ate the other night. The dinner was absolutely delicious, the deconstructed fried soft shell crab BLT, the fresh oysters, and the crispy veal breast with soft boiled egg and polenta were my favorite dishes. Just writing it makes my mouth water!

To take a look at an entire gallery of the event, including the sweet rhubarb empanada dessert created by Emily Luchetti, read more

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Happy Egg Month!

YumSugar — Tue, 01 May 2007 00:03:09 -0700

Well hello May!
In case you were wondering which month is the glorified National Egg Month, I've got the answer! Why it's May! So why is it May and not say, April (when most eggs are sold in America thanks to the Easter season)? Well apparently, after Easter the demand for eggs goes down, but the supply is still high, so beginning in May eggs are usually cheaper than they are the rest of the year.

In order to celebrate National Egg Month, I thought I'd give you a few fun egg related items to chew over...

I'll start things off with this delightful Timey Egg Timer. I mean, come on, his name is "Timey" and he's an egg, with a beak (so it's like a chicken), isn't he adorable? This three-minute (perfect for a soft-boiled egg) egg timer is available for $3.50. He also has a few friends like Whiskie Egg Whisk and Wedgey Egg Slicer.

A couple of more "egg-cellent" items after the break, so read more

These adorable Gummi Fried Eggs are fun to look at, but from what I understand they taste fantastic (I've even heard that they're creamsicle flavored) too. $20 for 2 pounds.

Did you know that you needed an egg piercer? You can use a needle and a steady hand, but many people prefer a simple egg piercer. This one is plastic and you gently press the egg down in order to release the pin. It's perfect to prevent breakage during boiling, or for emptying the eggs without breaking the shell. This one runs $2.99 and can be switched to a locked position for safety.

Source: The American Egg Board

Have You Ever Poached An Egg?

YumSugar — Fri, 06 Apr 2007 08:51:37 -0700

It's no secret, I love eggs. I've perfected my fried egg and my hard and soft boiled, but I'm still working on my poached egg. I've read all the tips (and there are a lot of them, a bunch of conflicting points of view as well) and can make a pretty decent egg, even if it does look ragged. Last night I thought I'd give poaching another try (so much healthier than fried eggs) and have a poached egg on top of cut up toast, sliced tomatoes and parmesan cheese. Here's how I went about doing it:

Fill a skillet nearly full of water (at least one inch so to cover the egg completely.
Add a pinch (approximately 1 tsp) of salt and about 1 tbsp of white vinegar (this is to help prevent the "feathered" edges).
Heat on hight until water is boiling. Meanwhile crack egg into a small cup (like a handled cup measure).
When water is boiled, lower the lip of the cup into the water and slide eggs into boiling water. Remove from heat and cover for 4 minutes. I personally like it when the yolk is super runny, so I stop when the yolk is not completely milked over (about 3 minutes).
Gently remove from pan with a slotted spoon.

This time it came out okay. I could always trim the ragged edges off (which is recommended by many cookbooks), however it was just dinner for me, so there was no need.

Have you ever made poached eggs? What are your tips? Tell us below!

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