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Brian's Photo Blog — Article 466
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More Eggs-perimentation Difficulties
Tuesday 15 September 2015   —   Category: Cooking & Food
I am SO behind in processing the photos I have been taking — and in writing articles about my adventures, both in and out of the kitchen — that I have fallen into the bad habit of abandoning chronological order in my attempt to catch up. I should have posted this article a month ago, and definitely before I posted my first duck egg article. Sorry about that!

On the last day of July I tried to cook a poached egg by the traditional method, as well as by a “foolproof ” method, but both attempts ended in complete failure. See Gourmet Chef Wannabe Not Ready For Prime Time for all the gruesome details! If I wanted to taste the first poached egg of my life, I was going to have to take drastic measures.

So I bought a Simply Calphalon nonstick 4-cup egg poacher pan. Armed and dangerous with this awesome new tool, I was ready to attack, subdue and conquer the poached egg!

As with my previous eggs-capade, for inspiration I turned to the Eggs on Top: Recipes Elevated by an Egg cookbook by local Portland author and instructor, Andrea Slonecker.
The first step was to put one and a half cups of water into the skillet part of the pan and bring it to a boil.

When not poaching eggs, the non-stick skillet can simply be used by itself as a regular skillet, without the other parts.
 
Once the water was boiling, I put the cup holder cover on top of the skillet. As you can see, three of the empty egg cups are in place.
 
Meanwhile, I had cracked an egg and put it into the fourth egg cup.
 
After placing the egg cup full of raw egg into its slot, it was time to put on the lid and set the timer. The instructions which came with the pan said five minutes.
 
Through the glass lid I could see that my egg was getting close to done.

If you think about it, this egg was being steamed and not poached, because the egg was never actually IN the water.
 
Meanwhile, for my second eggs-​per­i­ment of the morning, I was trying to soft-boil an egg, but un­for­tu­nate­ly it cracked, which made it unsuitable for my needs. Once it was done, I put on another egg to boil.
 
The cracked boiled egg, now being cooled in a bowl of ice water. It is interesting how the patterns in the ice look like feathers!
 
Time to eat my very first steamed egg! Served with half a strip of thick-sliced, center-cut, uncured bacon, a half-slice of Big River sourdough bread, and a couple pieces of Ore-Ida Waffle Fries.
 
After being cooked for five minutes, the steamed egg was too well-done, since I was hoping for a runny yolk. Yet, it still made for an attractive photo! Next time I will have to cook it for a shorter period.
 
The soft-boiled egg which had cracked was overdone as well. I was definitely eggs-periencing more difficulties this day! What might look like runny yolk in this photo was actually Tobasco sauce — the essential egg topping!
 
Meanwhile, back to the second, un­cracked soft-boiled egg. I put one cup of oil into a 15-ounce cast-iron melting pot, and stuck a 12-inch deep-fry turkey thermometer into the oil to monitor the temperature. Luckily the thermometer has a clip to hold it, because it was way too long. The mini silicone handle holder helped my fingers not to get fried with the egg!
 
After carefully peeling the soft-boiled egg, which was very difficult because the whites were barely solid and quite wobbly, I gently lowered it into the 400°F oil to be deep-fried for 60 seconds.
 
Time to enjoy my very first deep-fried soft-boiled egg, with another half-slice of Big River sourdough bread — my absolute-favorite sourdough!
 
As you can see, the yolk was still nice and runny — almost too runny. And the outside was not very crispy. Starting with the same very-soft-boiled egg, I think I would have left it in the oil for two minutes instead of one, so that the outside would get crispier, and the yolk somewhat thicker — what Andrea in her cookbook calls “molten.”
 
A close-up of the same egg.
 
The lighting setup I used when taking the above breakfast-plate egg photos. A Fotodiox Pro LED 209AS light was mounted on a Joby GorillaPod Original mini-tripod with ball head. This LED light supplemented the natural light coming in through the kitchen windows.
 
Well, that brings my second eggs-capade to a close. By eggs-periencing more difficulties, I have been learning what NOT to do, so that during future eggs-perimentation I can hopefully achieve more eggs-cellent results. Can the gourmet chef wannabe, not ready for prime time, make it happen? We shall see!
Brian's Photo Blog — Article 466
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Brian's Photo Blog — Article 466
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