Oogy googy eggs

[gemfyre]

Eggs pose a dilemma for me.

I LOVE the yolk, especially runny yolk on toast. OMG bliss, if only someone could invent a way to jar it and sell it as a spread, I would so be there. When frying or boiling my eggs, I like to leave the yolk runny.

But then the white gets in the way. The white is almost tasteless, and it has the texture of snot. NOT appetising at all and sometimes downright nauseating for me. I am improving in my egg white consumption abilities, but I'm not keen on boiled egg white, no matter how well it's cooked and when frying eggs, I prefer my whites to be crispy.

You see the problem? I like my yolks undercooked and my whites overcooked, it's a no-win situation. A lot of the time I'll end up forcing the white down with plenty of toast or something, or just abandoning it and consuming the yolk.

[Poll #1385992]

Comments

[rdmasters.livejournal.com]

I had to vote for the yolk, with all of its cholesterol-laden yumminess.

That said, crisp fried white has a certain quality of its own, and whites are more versatile for doing 'stuff' with.

I suppose you could always separate them before cooking, and resign yourself to a never-ending parade of valquin, pavlova, sponge, meringue, nougat ....

Oh, the pain!

[aurickandrien.livejournal.com]

I had to vote for neither because there wasn't a third option of "both".

...

I think that the easiest thing to make from the whites would be macaroons.

[rdmasters.livejournal.com]

Oh yes. The sugary coconutty goodness that is macaroons!

I suppose in a pinch, you could even clarify wine with them. Or broth.

It just really goes to prove my point - whilst egg whites are not very interesting to eat by themselves, you can do so many things with them by themselves.

I mean, yolks you can ... make custard (in a variety of styles), or into a cocktail (almond syrup or liqueur, egg yolk, cream in a sherry glass). OK, I know you can do more than that, but there is a reason that you can buy pre-separated whites!

[stawberi.livejournal.com]

I like omelettes best, but there is no third option for mixing them both together and adding mushrooms, cheese, bacon and capsicum. :-(

[stefanina.livejournal.com]

Oddly enough, I prefer the delicate flavor of the white best. Too bad we live on opposite sides of the world. I would let you have (most) of my yolks, and take the whites you don't want.

[pooxs.livejournal.com]

why don't you separate them and cook separately? alternatively, just cook the yolk and make pavlova or something from the whites?

[princessapphire.livejournal.com]

I'm almost the same way. I refuse to eat the whites unless they are soft or hard boiled. When I get fried eggs I like the yolk about half and half. Not totally runny but not hard as a rock either. Restaurants never get it right though. =( Saying over medium well gets them way too hard and saying medium gets them way too runny lol.

I still want to be able to dip my toast in the runny part, but I like to eat the slightly harder part too. I give the white part to my daughter or best friend lol

[purrdence.livejournal.com]

Neither. Eggs.. yiiiiiiich.

[wolflullaby.livejournal.com]

I have found that a good way to get that consistency of runny yolk and well cooked white is to cook eggs in the microwave... now now... before I get utterly shunned for this suggestion, I have to say they come out pretty well.

The eggs come out very similar to poaching. Normally I use a tupperware style microwavable egg poacher, but this morning I left it at home by mistake, and used a small ceramic bowl instead. It worked really well!

-pick a small bowl
-try to get the yolk sitting in the centre - usually this will happen fairly naturally if you are only doing one egg at a time
-sprinkle approx 1 teaspoon of water on top of the egg - this stops it drying out too much
-cover with a paper towel
-cook on MEDIUM heat - This is important! If you cook it on high it comes out rubbery and unpleasant
-cook for approx 2 minutes - possibly slightly less if only cooking one egg. I cooked two eggs for two minutes at power level 6 (the microwave at work doesn't have the simple 'low', 'medium' and 'high' settings) and it came out perfectly.

Voila!

You'll have to tell me if you tried this, and what you thought. ^__^

Oh, and in case you hadn't guessed I agree with you, I like runny yolks and firm (or at least mostly firm) whites. But I also like hardboiled eggs. In fact, I just like eggs in general.

[gemfyre.livejournal.com]

I have poached eggs in the microwave and the results are pretty decent. I can never get the yolk to still be runny tho if I have the whites cooked to my liking. It's a heap easier and neater than poaching eggs in a frypan though.

The other night I had crumbed fish and didn't want the rest of the egg I used to go to waste. I hemmed and hawed and eventually whacked it in the microwave for about 30 seconds. Instant scrambled egg/omlette thingy! It was good.