View allAll Photos Tagged softboiledegg
Boba Fett has returned to the Death Star after a successful mission, delivering yet another outlaw to Palpatine. And now the fun begins.
Fett: As you may recall I never actually said the words I promise to return your skateboard intact. I said everything else except those specific words.
STB: Do I even want to hear the next words out of your mouth?
Fett: Probably not but I'll say them anyway. See that on the floor at your feet? Well, it's your you-know-what.
STB: Um, say what?
Fett: What.
STB: Fair warning. It's been a very long week, and I'm in a really bad mood. So unless you want me to go wookiee on you, you might want to start this conversation over again.
Fett: Sorry, do overs are for rebel scum and I don't see any here. As I was saying.. . That's your you-know-what. Or what's left of it.
STB: You do realize your cache of weapons is right behind me. And I know how to use every single one of them?
Fett: True. But hear me out before you blast me to smithereens. The P was good on his word, double credits, so I'm making good on my promise of a trip back to The Moss.
STB: Perfect. I can bury your remains in the desert and no one will ever know.
Fett: Also true. But let’s not get hasty.
STB: What. Now you‘re quoting Treebeard?
Fett: If the shoe fits. But, technically since I never actually really promised anything and you STILL loaned me your board, then the only one at fault here is you.
STB: You're messing with me again. Right?
Fett: Do mynocks have lips?
STB: So I get a free trip to Mos Eisley, and then get blast you later? Sounds like a win win situation for me.
Fett: Dude, sorry to burst your bubble but no blasting allowed. If we both make it back safe and ... safe, I’ll tell you where I hid your skateboard.
STB: So you're going to leave me hanging until then? I have to wait to find out if this really is this my board or not?
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Yummy soft boiled egg!
Our Daily Challenge Topic: SOFT
67/365 365: The 2013 Edition
Thank you all so much for all of your comments, faves and views, I appreciate each and every one =)
EXPLORE FEB 11
I'm reposting this guy. He was here before and was in Explore (thank you all!) but got deleted by Yahoo! when I reported copyright abuse of this image (go figure, it was deleted from both the offender and my accounts). Now he's back for the record. : )
I came across some photos online of dishes from the Japanese restaurant chain "Bellini Pasta Pasta" (Italian food with a Japanese twist)...and suddenly became obsessed with their pasta bolognese topped with soft boiled eggs. I had to try this myself, with some leftover bolognese. It works! I don't know why, but sometimes just putting an egg on top of something makes a good thing even better. :)
Chicken Bolognese sauce from a Wolfgang Puck recipe.
Kaya toast (except that the bread here is steamed instead) and runny eggs with loadsa soy sauce and white pepper.
NB kaya is coconut jam.
. . . 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)
I couldn't resist the eggs with the egg cooker, or the soft boiled egg (it's removable!) in the chicken holder, but I'm a little confused by this set. As usual LOL. First, why is this set called Hungry Animal Village? What village? None of the animals look hungry to me. Second, what is the yellow thing with the pink bow (it says pipi on it) & the tiny little pink chick in the egg? I thought at first the yellow thing might be a pepper grinder, but there are no holes, & it's made to look like the bottom comes off, which it doesn't. The pink chick is just a pink chick, no idea what you do with it. Hopefully someone knows.
While I've been used to having soft boiled eggs and toast for breakfast, this was the first time I've been served soft boiled eggs placed on top of toast at a coffee shop. :-)
Well, it didn't really matter to me as they both ended up in my stomach anyway...lol..
Testing the Momofuku Soft Cooked Hen Egg and it worked.
Cook an egg (mine was 58 gram and already at roomtemperature) exactly 5 minutes and 10 seconds in boiling water. Then plunge in ice cold water until they're cool enough to handle.
Next time I'll try smoking water. Although I only know how to hot-smoke, not cold smoke. Oh wel, we'll see.
I love breakfast, but always eat breakfast at lunch time...
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Thank you for all your birthday greetings to my dad =)
It was very kind of you.
The birthday celebration was great, however my dad had a little too much wine and is under the weather today.....teehee...I'm glad it's not me =)
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Have a great Monday everyone!
The weekend will be here before you know it.
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Two warm soft boiled egg with a dash of pepper and soy sauce, toasts and a cup of hot Milo. It’s a traditional taste like no other, a taste that strongly impressed on my memory!
My Coffeetiam
14, Jln USJ 10/1E, Subang Jaya, Selangor, Malaysia.