View allAll Photos Tagged halfboiledegg
coffee, half-boiled eggs and bread.
PappaRich
BV-GF-16, IOI Boulevard, Jalan Kenari 5, Bandar Puchong Jaya, 47100 Puchong, Selangor, Malaysia.
. . . usually eaten with a drizzle of soya sauce & a dash of pepper & accompanied by kaya toast + a cup of kopi-o, i prefer something savoury with mine :)
Boiled eggs
Food historians confirm people have been eating eggs from prehistoric times forward. Cooking methods and recipes vary according to period, place and taste. Boiling is thought to have been developed after roasting and baking, as it required both receptacles capable of holding water and a method for heating that water to 212 degrees F. (100 C). Soft boiled eggs were generally considered more digestible and refined.
Shell eggs & cooking times
"Cooking times for in-shell eggs are determined by the desired texture (they also depend on egg size, starting temperature, and cooking temperature; the times here are rough averages)...The French oeuf a la coque ('from the shell') is cooked for only two or three minutes and remains semi-liquid throughout. Coddled or 'soft boiled' eggs, cooked 3 to 5 minutes, have a barely solid outer white, a milky inner white, and a warm yolk, and are spooned from the shell. The less familiar mollet eggs (from the French molle, 'soft'), cooked for 5 to 6 minutes, have a semi-liquid yolk but a sufficiently firm outer white that they can be peeled and served whole."
---On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee, completely revised and updated [Scribner:New York] 2004 (p. 88)
"Boiled eggs (soft boiled)--Oeufs Mollets--Plunge the eggs into a pan of boiling water. Cook 3-4 minutes...Eggs a la coque...Plunge the egg into a pot of boiling water. An egg of average weight should be left for 3 minutes. A larger eggs should be left for half a minute longer in the boiling water...Poached eggs...simmer very gently for 3 minutes."
---Larousse Gastronomique [Crown Publishers:New York] 1961 (p. 374-375)
Boiled eggs through time
Ancient Egypt
"The Egyptians ate eggs of all birds...The Eighteenth Dynasty tomb of Haremhed at Thebes has an illustration of a pelican and a basket of eggs. Eggs were easily obtained and were recommended as wholesome food, being consumed hard- or soft-boiled, fried, poached, and used as a binding agent in cookery, especially in souffles and sauces...Goose eggs had to be lightly boiled; otherwise they were indigestible...Anthimus noted approvingly that a person could eat as many eggs as he or she wanted, but the correct way to prepare eggs was to place them in cold water and cook them over a low flame...Hard-boiled eggs were regarded as a more substantial food."
---Food in the Ancient World, Joan P. Alcock [Greenwood Press:Westport CT] 2006 (p. 75)
Classical Greece
"Quails, and later domestic hens, were kept partly for their eggs, oion. These, hard- or soft-boiled, were served among desserts; egg yolk and egg white were ingredients in certain dishes."
---Siren Feasts: A History of Food and Gastronomy in Greece, Andrew Dalby [Routledge::London] 1997 (p. 65)
Ancient Rome
"From Apicius' cookery book we learn that [the Romans] sometimes boiled their eggs and served them with simple sauces."
---Food & Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago:Chicago IL] 1991 (p. 138)
Medieval Europe
"No foodstuff was more commonly consumed in the Middle Ages than chicken eggs--with the single exception of bread...Eggs in particular were vitally important in the cookery of the time in part simply because they were common and relatively cheap. A second reason for the universal popularity of eggs in late-medieval cookery was probably that which accounts for their continuing popularity today...versatility...In our recipe collections plain eggs are boiled, fried, scrambled...roasted...and poached. And eggs, liquid and hard-boiled, yolks and whites together or separated, entered into mixture for a very large number of prepared dishes."
---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D. Eleanor Scully and Terence Scully [University of Michigan Press:Ann Arbor] 1995 (p. 230)
"The most usual way of dressing eggs at the end of the Middle Ages were to roast them in embers, to poach them in hot water or broth, or to fry them...By the later sixteenth century the boiling of eggs in their shells in water had become a common practice. Prepared thus they were more digestible than roasted eggs; but less so than poached eggs, which always earned the highest praise form the medical men...Hard-boiled chopped eggs were still put into pies of mixed ingredients."
---Food & Drink in Britain (p. 144, 146)
Renaissance Italy
"Italians in the sixteenth century used hard-boiled eggs to garnish salads...Aldrovandi assures us that the practice was a common one throughout Europe."
---The Chicken Book, Page Smith and Charles Daniel [University of Georgia Press:Athens GA] 2000 (p. 367)
18th Century France
"Louis XV ate boiled eggs every Sunday...Parisians some in whole families to admirer their sovereign's dexterity with an egg. In an almost religious hush, he would knock the small end off the egg with a single stroke of his fork, while an officer of the table called for attention, announcing, 'The King is about to eat his egg!'"
---History of Food, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books:New York] 1992 (p. 359)
Soft boiled eggs
Food historians confirm boiled eggs have been consumed from prehistoric times forward. Eggs timed in minutes are usually cooked in their shells. The hotter the water and longer the boil, the more solid the finished product. From ancient times forward, soft boiled eggs are generally regarded as easier to digest. They were prescribed for invalids and preferred by wealthier classes. Four minute eggs fall in the "soft-boiled" category. Poached and shirred eggs fall into the same general category, although their method is more complicated and requires special equipment.
Medieval France: "soft-boiled" eggs were recommended for digestibility:
"...The fourth difference between eggs likes in the [culinary] preparation that is given them for eating...Those that are cooked on hot coals may be hard or soft. The hard-cooked ones are gross and heavy, digest poorly in the stomach and engender crude humors...The soft cooked ones are the opposite, for they soften the belly and stay only briefly in the stomach; they relieve a dryness of the chest and lung. Those eggs that are between hard-and soft-cooked are unlike either and are better to eat than either. Poached eggs strengthen natural warmth, especially when they are cooked to neither hard nor soft, because the water eliminates their harmfulness, and they are better eaten that way than any other way. Fried eggs are the worst of all sorts of preparation because they are converted into bad humors and engender vapors and nausea, and consequently are bad to eat. Eggs that are eaten in a broth or with meat or in a similar was are to be praised or condemned depending on the substances with which they are combined: for if they are eaten with good spices, such as cinnamon, pepper and ginger, and with meat, they are digested better and nourish better..."
---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D. Eleanor Scully & Terence Scully [University of Michigan Press:Ann Arbor MI] 2005 (p. 231)
A warm and lightly poach egg, with some soy sauce and dash of white pepper, and dip the toast into the yolk.
Oh.. that’s a simple and satisfying breakfast!
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
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#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
A breakfast, then a 35mm Point & Shoot camera was in my pocket. The rest is, a picture....
Vistana Kuala Lumpur
Olympus μ[mju:]-II / Fuji Superia 200
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
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.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
.
.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
Brunch with the aunts-
Mee Hoon Kueh (hand-torn pasta), RM7 (£1.30).
Half-boiled eggs and roti bakar (kaya toast); RM2.4 (44p) and RM2.6 (48p).
Pork oil pieces (lardons) and egg on rice, RM6.5 (£1.20)
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.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
.
.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
Brunch with the aunts-
Mee Hoon Kueh (hand-torn pasta), RM7 (£1.30).
Half-boiled eggs and roti bakar (kaya toast); RM2.4 (44p) and RM2.6 (48p).
Pork oil pieces (lardons) and egg on rice, RM6.5 (£1.20)
.
.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
Dinner @ '维心日面' (Tianshan Lu [天山路] Branch) in Shanghai.
It's not easy to find good (and economical) Japanese style Ramen in Shanghai. They are almost poor imitations - Chinese style "La Mian" masquerading poorly as "Ramen". There is even a franchised chain which everyone thinks is the apex of the art of Ramen, which in honesty, is a gross misnomer! (The chain is also in Singapore and is so viled, after I had my first bowl there, I never returned)
I love the thick and rich soup base. So rich and luxurious in taste. The sign of something (usually pork bones) that had boiled for several hours to yield manna. The "Char Siew" pieces were tender and so cooked through, they melted in my mouth. Hidden pieces of fermented bamboo added crunch and flavour. I added seaweed toppings and a half-boiled egg to complete my evening of Ramen indulgence.
Burp!
Breakfast of champions for cholesterol.
Qiji breakfast set at S$3.30, coffee or tea, half boiled egg, kaya and butter toast.
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
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.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice
SG50 Singapore Special
This "kopi and toast" dessert set is made up of:
- Kopi cupcake: This cup of kopi is actually a kopi-flavoured cupcake in disguise. Super fluffy with a smooth coffee buttercream topping. I also created a cupcake liner that looks like the traditional coffee cup, which you can download from here.
- Kaya toast cookies:
- "Egg" macarons 2 macarons designed to look like eggs, with dark chocolate filling (as the colour is like soy sauce)
SG50 Singapore Special
This "kopi and toast" dessert set is made up of:
- Kopi cupcake: This cup of kopi is actually a kopi-flavoured cupcake in disguise. Super fluffy with a smooth coffee buttercream topping. I also created a cupcake liner that looks like the traditional coffee cup, which you can download from here.
- Kaya toast cookies:
- "Egg" macarons 2 macarons designed to look like eggs, with dark chocolate filling (as the colour is like soy sauce)
You can see the antique almari at the back and the grandfather clock on the left. This the old fashion style coffeeshop with marble tables.
The one word that comes to mind about this place is 家 or home. It's quite literally like dining at somebody's home and the food is thoroughly decent.
.
.
.
#malaysianfood #mrwongonholiday #Hokkienfood #Chinesefood #cheapeats #猪油渣饭 #MeeHoonKueh #麵粉粿
#板麵 #板面 #rotibakar #halfboiledeggs #porkrice #lardyrice #porklardrice