The CookingBites recipe challenge: eggs

vernplum said:
I mentioned that we were assuming same egg sizes, but you bring up an excellent point on heat sources.

Anyway these days I use one of these gizmos. You stick it in the water with the egg and it changes colour from the edge towards the middle to tell you when your doneness has been reached.

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Interesting. Sensors? Flat or 3D-ish or clips on the side?
 
ZCook said:
Interesting. Sensors? Flat or 3D-ish or clips on the side?
Click to expand...

No - it's nothing sophisticated. It's just a solid plastic sort of hemispherical (hemi-eggspheral?) object that has some kind of temperature sensitive colour-changing layer inside. So the pink bit that says 'Hard, Medium, Soft' will slowly turn white from the edge to the middle as its temperature increases and as it crosses the bands then you know when your egg has reached how you want it. It doesn't clip anywhere, you just put it in the water next to your eggs.

It costs like $2 and it has that cute little chick on it, so there's no excuse for everybody not to have one! :D

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vernplum said:
No - it's nothing sophisticated. It's just a solid plastic sort of hemispherical (hemi-eggspheral?) object that has some kind of temperature sensitive colour-changing layer inside. So the pink bit that says 'Hard, Medium, Soft' will slowly turn white from the edge to the middle as its temperature increases and as it crosses the bands then you know when your egg has reached how you want it. It doesn't clip anywhere, you just put it in the water next to your eggs.

It costs like $2 and it has that cute little chick on it, so there's no excuse for everybody not to have one! :D

View attachment 143935
Click to expand...
I think I need one!
 
Here's an easy, delicious breakfast dish from Venezuela: Períco (Venezuelan scrambled eggs)
The word "períco" means parrot, or parakeet. There are dozens of varieties in Venezuela, mostly distinguished by their bright colours - hence the name.
The sweet chile (ají dulce) is also an iconic ingredient in Venezuelan cooking. It developed from the habanero chile, but for some reason, lost all its bite in the process. It's used in all sorts of recipes here.
If you've never eaten an arepa (Venezuelan white corn bread) then this is the moment to try. Split the arepa in two and fill with the perico. Splash some hot sauce on top if you want. The perfect breakfast!


perico.jpg
 
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