Food

[Der Amf]

I've never tried that actually, but in a pinch it might be possible. Better than cereal I'm sure.

If you're in a hurry, make an omelette; if you want decent scrambled eggs, you need to clear your schedule

[geoffbot]

Nah - I make em great in seconds. What I meant by in a pinch is where one had a microwave and no hob, like in my office.

[Der Amf]

Nah - I make em great in seconds. What I meant by in a pinch is where one had a microwave and no hob, like in my office.

When young and experimental I once cooked them so slowly it took 20 minutes. Stupendous.

[geoffbot]

I once had an egg poached at 30 degrees for 3 hours. Tasted like a normal poached egg.

[Der Amf]

I once had an egg poached at 30 degrees for 3 hours. Tasted like a normal poached egg.

I take it, this is the point in the discussion where we're supposed to shift over to car analogies? Because I've got nothing

[MarkO]

I once had an egg poached at 30 degrees for 3 hours. Tasted like a normal poached egg.

Sounds like the intention was to make a bacterial culture not food.

[T Bone]

Scrambled eggs taking a lot of time? Takes more time to heat up the cast iron skillet (my favorite). If you can pay close attention, melt some butter and get it bubbling, then turn the heat up to a bit above medium (gas) and pour in some well scrambled eggs (whisk, a bit of milk is good too).

Should sizzle as you pour if the heat is right. Keep a close eye on it, and in about 90 seconds to 3 minutes (depends, you just have to experiment until you can see what you need to get it right), go in with a good metal spatula and sort of stir/flip them a bit- should be done on the bottom, and any thin bits hitting the sides are done and pulled away instantly- once the spatula is introduced it should take no more than about 30 seconds until the batch is nicely cooked med. well and fluffy. Add cheese immediately so it will partially melt, and you're done!

Had them from a micro wave cooker once, and they weren't entirely terrible. Nothing to write home about either....

[CanadianStraps]

I once had an egg poached at 30 degrees for 3 hours. Tasted like a normal poached egg.

Sous vide? I do eggs in mine when I have the forethought. Divine.

[T Bone]

I once had an egg poached at 30 degrees for 3 hours. Tasted like a normal poached egg.

Didn't it freeze?

[Der Amf]

Scrambled eggs taking a lot of time? Takes more time to heat up the cast iron skillet (my favorite). If you can pay close attention, melt some butter and get it bubbling, then turn the heat up to a bit above medium (gas) and pour in some well scrambled eggs (whisk, a bit of milk is good too).

Should sizzle as you pour if the heat is right. Keep a close eye on it, and in about 90 seconds to 3 minutes (depends, you just have to experiment until you can see what you need to get it right), go in with a good metal spatula and sort of stir/flip them a bit- should be done on the bottom, and any thin bits hitting the sides are done and pulled away instantly- once the spatula is introduced it should take no more than about 30 seconds until the batch is nicely cooked med. well and fluffy. Add cheese immediately so it will partially melt, and you're done!

Had them from a micro wave cooker once, and they weren't entirely terrible. Nothing to write home about either....

When mine go into the molten but definitely not boiling butter they never stop being stirred, and are still (seemingly) liquid when served