Peeling Soft Boiled Eggs (and sriracha)

K

Kunmui

New member
Wouldn't soft boiled eggs be pretty hard to peel? I'm thinking the
shell/membrane hasn't had time to separate from the egg itself.
And anytime I see a soft boiled egg, the top of the shell is lobbed
off rather than peeled (have only seen pictures).

I wanted to try this sriracha recipe:
http://www.bonappetit.com/recipes/2010/01/deep_fried_eggs_with_sriracha_remoulade

BTW: Huy Fong Sriracha was named "Ingredient of the Year" by Bon
Appetitt last year. So that kinda debunks a few peoples "Overrated
and Terrible Theory" we had last time this ingredient was brought up.
You are clearly in the minority.

-sw
 
On Thu, 3 Feb 2011 03:52:21 +0000 (UTC), Steve Pope wrote:


I don't understand why they called it "Ingredient of the Year 2010" in
the January 2010 issue. Aren't they a year *early*? Wouldn't "Best
of the Year" awards be announced at the END of the year in which is
prevailed?

-sw
 
On Feb 3, 12:53?pm, Omelet wrote:

Soft boiled eggs peel as well as hard boiled, even when cooked in the
traditional way. They just need to be handled a little more
delicately. The only trouble I have peeling any boiled egg is when
they are too fresh.


I have not seen one of those. It has lots of good reviews. Might have
to get one.

JB
 
On Wed, 2 Feb 2011 22:46:12 -0800, Bob Terwilliger wrote:


Terrible comparison. Bon Appetitt caters to a much more culinarily
refined audience than McDonalds.

And McDonalds is not as popular as you would think. The majority of
people don't eat there very often. It's just that of those that do,
they do it 4-6 times a week.

Of the people who use hot sauce, the majority of those people like
sriracha. You can't argue that. of course there will be a coupled
here that will want to speak up for the minority. That's a given.
Survey time?

-sw
 
Steve wrote:


But you're the one who brought popularity into it by mentioning the
minority. Culinarily UNREFINED people constitute the vast majority, which in
part explains why ketchup is so much more popular than sriracha.

Bob
 
On Feb 3, 6:17?am, "Bob Terwilliger"
wrote:

Sriracha is the Heinz Ketchup of sweet hot chile sauces. I don't
understand the fuss.
The idea that Cock Sauce is more sophisticated than ketchup, just
because it's less familiar to Western folks is laughable.

--Bryan
 
On Thu, 3 Feb 2011 04:17:39 -0800, Bob Terwilliger wrote:


When you talk about hot sauces, there are clearly two very separate
groups: One that Does, and One that Doesn't. So of course when we
talk about popularity of hot sauces, a person of sound mind and body
would assume we have limited the Masses to those that Does.

Kinda like Movie Ratings. Would you collect and analyze/opinions
votes from people who haven't even seen the movie?

Don't go Sauk on me, Bob.

-sw
 
On Wed, 02 Feb 2011 22:53:11 -0600, Omelet
wrote:


Me, Me! LOL

That thing is something worth having. Sometimes all I want are a
couple three eggs but if I need to boil a pot of water I figure I may
as well do the entire dozen. I don't mind having hard cooked eggs in
the fridge, I will eat them over a couple three days, but this looks
like an easy and fast way to make just the right amount. And
Nordicware makes good stuff. Next I order from Amazon I will include
it and get the free shipping. Thanks!

Btw, I prefer shelling to peeling. LOL
 
On Thu, 3 Feb 2011 05:09:44 -0800 (PST), Bryan wrote:


Rooster sauce has a much more sophisticated taste than tomatoes and
ketchup. But then again you are Bryan, so it doesn't really matter
what you believe.

And FYI, The specific ingredient in question is largely known ONLY to
Westerners.

-sw
 
Sqwertz wrote:


I agree. It's in a certain direction though -- it has significant
garlic in it. That makes it way convenient when you want that
particular flavor combination, but (for me) also makes it stop short
of being a universal hot sauce.

Steve
 
On Thu, 3 Feb 2011 19:02:24 +0000 (UTC), [email protected] (Steve
Pope) wrote:

Agreed. When I'm in that flavor range, I want chili paste not sauce.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Steve wrote:


Would you believe that a movie's artistic merit is directly related to its
popularity? All I'm saying is that the "Overrated and Terrible" faction
constitute the majority. The fact that Bon Appetit's assessment disagrees
with the majority opinion is not terribly surprising.



LOL


Bob
 
On Feb 3, 2:19?pm, projectile vomit chick
wrote:

That's what the folks who introduced it to me called it many years
ago. Rooster=Cock. Jerk sauce is something else.

--Bryan
 
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