Reply to What Foods Seem Easy to Prepare but Are In Fact Difficult?

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Reply to "What Foods Seem Easy to Prepare but Are In Fact Difficult?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]For the deviled egg/hard-boiled egg people, the hack is to steam, not boil. Twelve minutes in a steamer and they’re easy to peel, with no risk of cracking during cooking. 
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe

For the pie crust people, I make an oil-based crust when I’m pressed for time. Dump, stir, and roll. Results are flaky, not at all greasy. See the crust directions in this recipe.
https://www.saveur.com/article/Recipes/Rhubarb-Strawberry-Pie/

In exchange, can someone please give me tips for better eggs? When fried, I want them bubbly, lacey and crispy — but they are often just blobby and meh. When scrambled, I want them custardy — but they either take forever, get grainy, or separate and get watery. Is it my pan? (Seasoned cast iron — no sticking issues.) Heat levels? Mercury in retrograde?
[/quote]

The absolute best fried egg: https://smittenkitchen.com/2014/10/the-crispy-egg/[/quote]

My family makes eggs like this. If you don’t mind a strong egg smell in the kitchen, it’s fine. But if you dislike that, it won’t be fine. This is in fact the reason I don’t eat eggs.[/quote]

Swap out the oil and use bacon grease. Then you have a strong smell of bacon instead.  :mrgreen: [/quote]

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