1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

Boiling eggs

Discussion in 'Social Life, Food & Drink, Travel' started by MarkI, Nov 3, 2011.

  1. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    dude ... you're in naples
    [​IMG]
    [​IMG]
    and you're eating low-carb?
    wanna swap?
     
  2. AmericanGent

    AmericanGent Senior member

    Messages:
    667
    Joined:
    Dec 30, 2012
    Location:
    Florida, unfortunately
    Ha! I'm in the military so I have to keep my weight in check, but today I had pizza for lunch and my wife is making fresh ravioli right now and it's about time to open the second bottle of red. But back to low carb and the gym next Friday!
     
  3. foodguy

    foodguy Senior member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
  4. Despos

    Despos Senior member Dubiously Honored

    Messages:
    6,102
    Joined:
    Mar 16, 2006
    

    If I'm ever in Naples, that's the pizza I want to have. Looks perfect.

    After the water comes to a boil and leaving them covered but off the heat, waiting 13 minutes works for me. Yolks aren't dry, no green ring.
     
  5. CDFS

    CDFS Senior member

    Messages:
    5,048
    Joined:
    Nov 12, 2008
    Location:
    Ljouwert
    Very close to what I (approximately) had in Naples.

    [​IMG]

    Tasted a bit like pancakes.
     
    Last edited: Jan 5, 2013
  6. AmericanGent

    AmericanGent Senior member

    Messages:
    667
    Joined:
    Dec 30, 2012
    Location:
    Florida, unfortunately
  7. CDFS

    CDFS Senior member

    Messages:
    5,048
    Joined:
    Nov 12, 2008
    Location:
    Ljouwert
    Yes, very light a bit fluffy and IIRC ever so slightly sweet. It probably only hinted pancakes, but I only ate in the restaurant I'm talking about once. A real tourist trap I was told by the owner of our hostel, but a good one, imo. With a number system to handle the line outside of what looked like just Italians besides us. Don't know about them being locals, though.
     
    Last edited: Jan 5, 2013
  8. AmericanGent

    AmericanGent Senior member

    Messages:
    667
    Joined:
    Dec 30, 2012
    Location:
    Florida, unfortunately
    As soon as you said the number thing I knew you had been to Da Michele. It's great pizza, and always full of both Neapolitans and Italians as well as tourists. You can get pizza just as good at other joints but this claims to be the first. Is there a pizza forum?!
     
  9. CDFS

    CDFS Senior member

    Messages:
    5,048
    Joined:
    Nov 12, 2008
    Location:
    Ljouwert
    Here? No. But there are several recipe and cooking threads.
     
  10. AmericanGent

    AmericanGent Senior member

    Messages:
    667
    Joined:
    Dec 30, 2012
    Location:
    Florida, unfortunately
    I was kidding- since we started talking about boiled eggs!
     
    1 person likes this.
  11. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    

    My local pizza shop that I really like turns out Neapolitan pizzas like this using tipo 00 and some aged Okinawan salt, they taste great and he's begun doing a different pizza of the month - last month was bismarck and then he did a little run of black truffle pizza around Christmas (not very generous with the truffles but it still smelled nice) so I had him put the egg on there too:

    [​IMG]

    I asked him before, 'ever been to Italy?' and he says 'nah, never been.' haha.


    I have heard of cooking eggs in a pressure cooker; from what I saw you could make those ajitsuke tamago marinated eggs for ramen very easily this way.
     
    Last edited: Jan 5, 2013
  12. AmericanGent

    AmericanGent Senior member

    Messages:
    667
    Joined:
    Dec 30, 2012
    Location:
    Florida, unfortunately
    I haven't had ajitsuke tamago in a few years now- I loved those babies in my ramen after a hard night out! Nothing cure a hangover better than ramen. We haven't experimented with making them at home yet- I'll have to ask my wife to make some. (My wife is Japanese and I met her when I lived in Yokohama for 3 years.)

    With the price of black truffles I can see why he was a little stingy- but those pies look great!
     
  13. javyn

    javyn Senior member

    Messages:
    16,747
    Joined:
    Mar 15, 2006
    My old method: put eggs in pot, put in cold tap, turn on high and as soon as the water comes to a rolling boil start timer for 10 minutes, then remove. I've found that's the perfect timing, yolk is completely cooked but not overcooked (greyish) at all.

    New method (from Lifehacker): Put eggs on muffin tray,put in 325 degree pre-heated oven for exactly 30 minutes. Seriously boiling eggs in the oven is badass. It cooks most of the sulfur smell out of them, and they have a very nice, almost smoky taste. Delicious.

    Like Matt, I dislike egg whites, but my trick is to be sure to get some yolk with every bite, although that's not really a trick, just eating.

    edit: Muffin tray isn't necessary, you can put them directly on the rack, I'm just paranoid about spills.
     
    Last edited: Jan 10, 2013
  14. chloe2013

    chloe2013 Member

    Messages:
    19
    Joined:
    Feb 24, 2013
    5 minutes is enough to boil an egg. after that put the egg in a warm water.
     

Share This Page

Styleforum is proudly sponsored by