That’s what I was thinking, as well…
I like this simple Egg Fried Rice Recipe (1:48 into the video)
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- The type you describe as a Wrecked Egg is called Frambled by some people.
My cousin let me know that’s what it was called maybe a decade ago. I make quite a few Frambled Eggs.
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- Grilled Eggs, using a gas or charcoal bbq https://eggs.ca/recipes/grilled-fried-eggs/
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I have also heard of people steaming an egg on a rack above boiling water as a way to get a hard cooked egg in shell with little to no risk of cracking. I have never tried it.
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Reminds me of scrambled powdered eggs on backpacking trips.
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I’ve put eggs in a steamer basket along with the other ingredients I’m using for soba soup or what have you. Works good.
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I do this all the time now. No cracks while cooking and very easy to peel.
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Spawn2 calls those “scraffled”.
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Perhaps not, but I would count is as a preparation!
Especially if you balance a quail egg on top of a piece of nigiri.
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In my itamae days, I hated having to prepare nigiri with quail eggs! Those little suckers are hard to crack cleanly without either breaking their tiny yolks or getting bits of shell in the gunkan, too.
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Thank you for your service, though.
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This reminds me of the old “Rocky” movie… (1:04 into the video)
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And speaking of raw or raw-ish eggs, how about Zabaglione? Mmmmm.
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I steam eggs in the IP along with potatoes on low with I cup cold water for four minutes.The potatoes are in a colander and the eggs sit on the potatoes. Immediate release, eggs go into cold water, gently cracked along the side of bowl and let cool enough to peel. Shell peels off very easily.
If I’m planning on egg salad, the shelled eggs go into a Pyrex container, same cook time.
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My middle-school home ec teacher insisted there are 7 ways to cook an egg, and that we learn them all.
An omelet was different than scrambled, but I honestly dont remember the list, even if Im sure Mary Jane would be satisfied with my abilities.
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And, allegedly, seven culinary uses.
Then there’s Diner lingo/Slang: “Adam & Eve on a raft, wreck 'em!” which is 2 eggs on toast, scrambled. which is just scrambled ofc.
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Takes me back to times over fifty years ago as a short order cook at Kebo’s on the northern truck route in Seattle. I learned a ton and loved that job. It was the place I developed poached egg on buttered English muffin with a squeeze of lemon, salt, and pepper. Some of my egg skills acquired there, sadly, never get used any more, like flipping four over easy with a single slide and flip of the spatula.
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A wonderful food web site is the Food Timeline. It had become less wonderful around 2015 or so when its maintainer fell by the wayside-- don’t know why–assume illness. Anyway full of dead links-- seemed like 50% of them. So my browsing there was seldom, They have new maintainers & updated it last August.
A different issue but related is Highspeed internet is more common now. Then any cookbook from Michigan State U. Cookbook collection was godawful slow to load. Not anymore
From Breakfast, Luncheon, and Tea by Marion Harland. Scribner, 1875
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