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(The New York Times)   The super-fancy New York Times method of frying an egg: 1) Article bemoaning lack of government services for immigrant hens, 2) sidebar article on how they make eggs in the Hamptons 3) reminder that you need a $90 bottle of olive oil for this   (nytimes.com) divider line 166
    More: Spiffy, idea, french fries, eggs  
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7858 clicks; posted to Main » on 12 Sep 2012 at 1:42 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-12 09:59:17 AM
I fry farm fresh eggs with butter in the Hamptons. And I forget how much Citarella charges for a bottle of olive oil, but it sure ain't 90 dollars. Smitty, you so crazy.

/just sayin'
 
2012-09-12 10:09:11 AM

Mangoose: I fry farm fresh eggs with butter in the Hamptons. And I forget how much Citarella charges for a bottle of olive oil, but it sure ain't 90 dollars. Smitty, you so crazy.

/just sayin'


Seriously.

Also, this is very close to the method my mother taught me and it looks even better. I'm going to try it this weekend.
 
2012-09-12 10:16:37 AM
this looks good. didn't see anything about a $90 bottle of oil though.
 
2012-09-12 10:20:15 AM
Saw this yesterday morning.

Yesterday I did it with olive oil. Came out great. The eggs come out very creamy.

This morning did it with coconut oil. Eggs came out fantastic. (But coconut oil causes a little more "stick-age" of the eggs in the pan.

Tomorrow I'll try it with avocado oil.

I plan on making them this was (using one of these oils) from now on. It's fantastic.
 
2012-09-12 10:31:38 AM
Well, I think we have our food thread for the day :)

I only eat eggs harvested from virgins. Very lemony.
 
2012-09-12 10:38:33 AM
Been doing this for years with clarified butter instead of olive oil. They don't get as "toasty."
 
2012-09-12 10:47:50 AM
graphics8.nytimes.com

Aaaannnnd....I'm spent
 
2012-09-12 11:37:34 AM
Seriously? The perfect method is a runny egg? You must be insane.
 
2012-09-12 11:52:21 AM

GAT_00: Seriously? The perfect method is a runny egg? You must be insane.


... what's the point of having a fried egg if the yolk isn't runny?

That's the best part.
 
2012-09-12 12:24:54 PM
cdn2.holytaco.com

"FOOOOODDDDDIIIIEEEEESSSSSSS!"
 
2012-09-12 12:55:35 PM

kmmontandon: GAT_00: Seriously? The perfect method is a runny egg? You must be insane.

... what's the point of having a fried egg if the yolk isn't runny?

That's the best part.


It's the only part I've ever been ale to eat. I think this technique might change that.
 
2012-09-12 01:09:25 PM
This is basically the same technique I have used for years, but generally instead of oil it's the bacon grease left behind from the other part of the breakfast
 
2012-09-12 01:43:08 PM
You shouldn't cook with olive oil at high temperatures.
 
2012-09-12 01:44:40 PM

NutznGum: You shouldn't cook with olive oil at high temperatures.


That is mostly correct. It has a fairly low smoke point. That's why I tried coconut (and will try avocado).

I'm hoping the avocado oil eggs are good but not too good. Frying eggs in avocado oil every day could get expensive.
 
2012-09-12 01:47:03 PM
I only get the most fresh Rök eggs from highest mountain slopes in the Middle East, virgin olive oil from actual virgin olives, and cook it in searing fire of the First Flame brought by Prometheus himself.

The eggs still break, anyway :(
 
2012-09-12 01:47:43 PM
so i clicked on the link and all i saw was a slideshow about frying an egg, with ingredients: egg, oil, salt.

wtf are you talking about, trollmitter? why not just post, "i dont like the new york times LGTT"?
 
2012-09-12 01:47:54 PM
I use about a tablespoon of butter and can flip 6 eggs at once, without a spatula, and not break a yoke. I do put sea salt and pepper on them before I flip them. My eggs make his look burned.

WHYREGGZNTWHT?!?!
 
2012-09-12 01:48:54 PM
graphics8.nytimes.com

I'm this big!
 
2012-09-12 01:51:50 PM

FlashHarry: this looks good. didn't see anything about a $90 bottle of oil though.


It is implied.
 
2012-09-12 01:52:25 PM
Soft boiled is the only way to eat an egg.

it is likely Russian roulette, but with eggs. Sorta.
 
2012-09-12 01:52:38 PM

Rustico: NutznGum: You shouldn't cook with olive oil at high temperatures.

That is mostly correct. It has a fairly low smoke point. That's why I tried coconut (and will try avocado).

I'm hoping the avocado oil eggs are good but not too good. Frying eggs in avocado oil every day could get expensive.


You don't want to be cooking eggs anywhere near the smoke point of oil.
 
2012-09-12 01:53:07 PM
Yes but are their eggs from a free range adopted chicken who write letters every week?
Posh Nosh
 
2012-09-12 01:53:28 PM

kmmontandon: GAT_00: Seriously? The perfect method is a runny egg? You must be insane.

... what's the point of having a fried egg if the yolk isn't runny?

That's the best part.


Yeah no shiat. Who doesn't like the yolk runny?
 
2012-09-12 01:55:57 PM
SCRAMBLED EGGS ARE THE BEST, YOU UNEDUCATED PEONS
 
2012-09-12 01:56:04 PM
Pour "eggs" out of cardboard carton directly onto mid-high heat, non-stick frying pan. Chase around pan with wooden spoon until firm, adding black pepper to color. Serve with range of hot sauces.
 
2012-09-12 01:56:06 PM
It isn't mentioned, but is implied by how the egg looks...you will want to fold the part of the egg white that expands out back over the yolk to cover it, otherwise you don't get that "casing" that is shown in he picture around the yolk...
 
2012-09-12 01:58:34 PM
That looks delicious.

/I sound fat
 
2012-09-12 01:58:48 PM
I don't need no fancypants way of frying my egg. I'll just keep shoving it in the toaster like I always do.
 
2012-09-12 01:58:56 PM

ManRay: FlashHarry: this looks good. didn't see anything about a $90 bottle of oil though.

It is implied.


Not to mention ... part of the joke.

Ya know...imported Spanish chef to fry an egg in four -- not three -- tablespoons of extra virgin olive oil. But this is Manhattan, so not just any EVOO. It has to be from a select orchard of 300-year old olive trees lovingly cared for by 7 generations of the same family in Majorca, and hand-harvested by Slovenian virgins to ensure none of the olives are bruised before being crushed.

Did I leave anything out?
 
2012-09-12 01:59:35 PM
Isn't this pretty much a deep fried egg? When I make fried eggs, I don't give them near this much attention.
 
2012-09-12 01:59:43 PM
My food preferences are infinitely superior to yours.
 
2012-09-12 01:59:48 PM

ManRay: FlashHarry: this looks good. didn't see anything about a $90 bottle of oil though.

It is implied.


Unless you are Ina....Biatch says to use "good" olive oil EVERY.SINGLE.TIME!

/Haven't tried an Ina recipe I didn't like though
 
2012-09-12 02:00:01 PM
This is a farking Spanish egg. You like spanish eggs, this is great. If you're from somewhere civilized, it's oily dogshiat.
 
2012-09-12 02:00:05 PM

wmoonfox: Pour "eggs" out of cardboard carton directly onto mid-high heat, non-stick frying pan. Chase around pan with wooden spoon until firm, adding black pepper to color. Serve with range of hot sauces.


So so close. 8/10

forgot the part about smothering them in ketchup...
 
2012-09-12 02:00:34 PM
FTA: To cook an egg, Mr. Andrés uses a method that begins with a sauté pan in which four tablespoons of olive oil had been brought to medium-high heat.

While Chef Andrés is quite an accomplished chef, I have to ask... Why so much f*cking oil?
 
2012-09-12 02:01:16 PM
I usually only eat them scrambled---maybe a deviled egg now and again but to know the technique might come in handy should I ever have to cook one.
 
2012-09-12 02:01:27 PM
Ibérico ham.
 
2012-09-12 02:01:54 PM

GranoblasticMan: FTA: To cook an egg, Mr. Andrés uses a method that begins with a sauté pan in which four tablespoons of olive oil had been brought to medium-high heat.

While Chef Andrés is quite an accomplished chef, I have to ask... Why so much f*cking oil?


I think the idea is to submerge the egg, much like poaching. He wants the egg to be completely surrounded by the oil.
 
2012-09-12 02:02:53 PM

NutznGum: You shouldn't cook with olive oil at high temperatures.


Yeah, what is the medium high heat business? I run into recipes frequently that call for medium-high heat for things that I know from experience will burn at that heat. The other day, I had a recipe that said to cook my garlic at medium-high heat till browned "about five minutes". I was skeptical but followed along. The garlic was practically burning a few seconds after it went into the oil.
 
2012-09-12 02:03:20 PM
jwsokol.com

Hard boiled.
 
2012-09-12 02:03:23 PM
The pretentiousness of this thread is oozing like a runny egg yoke....
 
2012-09-12 02:04:06 PM
I would like to take this opportunity to give the Frou-frou bottle rant.

I use a lot of olive oil in cooking. It's good stuff and about as healthy as a cooking oil can be. So I go through a lot of it. Usually I get it at the Asian market by the gallon, but when I'm at the grocery I look at the unit price and buy the cheapest stuff on offer, I don't care if it's Virgin, Extra Virgin (who couldn't use one of those!) or whatnot. Gimme the slutty olive oil for all I care, I really haven't seen a difference in cooking.

Which is very different from when you ask the G/F to pick up some olive oil.

This is a girl thing... They *must* pick the spiffiest bottle, even if the oil in it costs $10 / ounce.

Don't tell me you haven't done this, ladies...

Olive oil makers know this. That is why there are 10,000 varieties of olive oil bottles on the shelf.
 
2012-09-12 02:04:46 PM
I Don't think I'm going spend 20 grand to go to culinary school. Apply heat to egg.
 
2012-09-12 02:05:04 PM

stevetherobot: NutznGum: You shouldn't cook with olive oil at high temperatures.

Yeah, what is the medium high heat business? I run into recipes frequently that call for medium-high heat for things that I know from experience will burn at that heat. The other day, I had a recipe that said to cook my garlic at medium-high heat till browned "about five minutes". I was skeptical but followed along. The garlic was practically burning a few seconds after it went into the oil.


I wonder if they are implying that you should put the garlic in the oil right away so that they can come up to temperature at the same time, rather than letting the oil get fully hot under the med-high heat first, then adding the garlic. The latter will burn that shiat quick....and nobody likes burned garlic.
 
2012-09-12 02:06:27 PM
A place in town sells Hojiblanca olive oil from Spain. Excellent for dressings, I use it for cooking too because that "DON'T USE EVOO FOR COOKING BECAUSE YOU'LL KILL PUPPIES" is a bunch of BS.
 
2012-09-12 02:07:06 PM

Cortez the Killer: GranoblasticMan: FTA: To cook an egg, Mr. Andrés uses a method that begins with a sauté pan in which four tablespoons of olive oil had been brought to medium-high heat.

While Chef Andrés is quite an accomplished chef, I have to ask... Why so much f*cking oil?

I think the idea is to submerge the egg, much like poaching. He wants the egg to be completely surrounded by the oil.


I always thought "fried egg" implied "sautéed egg," not "actually deep fried egg."

Still, it seems like a waste of olive oil unless you're batch cooking these bad boys.
 
2012-09-12 02:07:11 PM
i1151.photobucket.com
I only eat Kakapo parrot eggs lovingly shat out directly into a solid gold frying pan - heated over a fire of old-growth wood or reclaimed mansion lumber!
 
2012-09-12 02:07:24 PM
I'd consider these eggs horribly overcooked. Any brown, lacy trim is too done.

Eggs in butter over high gas heat in a small non-stick pan. Flipped once over easy, remove before they brown or the yolk hardens. Perfect.
 
2012-09-12 02:07:54 PM
How-to-cook-eggs snob thread? ffs

1/2 beaters, 1/2 eggs, splash a milk, whisk until frothy, pan of size appropriate so that eggs will fill it to about 1cm deep, pan at medium heat wiped down with a thin layer of canola, add eggs and immediately reduce heat to low, wait until eggs are starting to congeal before gently stirring a few times as they finish. Serve with buttered toast and salsa, fresh if you have time, otherwise herdez.
 
2012-09-12 02:08:15 PM

DjangoStonereaver: [cdn2.holytaco.com image 300x265]

"FOOOOODDDDDIIIIEEEEESSSSSSS!"




3.bp.blogspot.com


You know that professional atheletes are some of the pickiest people on the planet when it comes to consuming food, right? The whole "$90 bottle of olive oil" thing help keeps in motion with their help.
 
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