‘Any style’ my ass
-
wrote on 7 Feb 2025, 15:17 last edited by
I hate when they advertise ‘two eggs any style’ and then say they don’t do hard boiled eggs.
You have eggs, water, and heat. What’s the fucking problem?
This isn’t a Waffle House either. It’s a relatively high-end Hyatt property in Ft Lauderdale.
-
I hate when they advertise ‘two eggs any style’ and then say they don’t do hard boiled eggs.
You have eggs, water, and heat. What’s the fucking problem?
This isn’t a Waffle House either. It’s a relatively high-end Hyatt property in Ft Lauderdale.
wrote on 7 Feb 2025, 15:29 last edited by@jon-nyc said in ‘Any style’ my ass:
You have eggs, water, and heat. What’s the fucking problem?
This made me LOL
-
wrote on 7 Feb 2025, 15:30 last edited by
The struggle is real.
-
I hate when they advertise ‘two eggs any style’ and then say they don’t do hard boiled eggs.
You have eggs, water, and heat. What’s the fucking problem?
This isn’t a Waffle House either. It’s a relatively high-end Hyatt property in Ft Lauderdale.
wrote on 7 Feb 2025, 16:07 last edited by@jon-nyc said in ‘Any style’ my ass:
they don’t do hard boiled eggs.
Maybe they didn't have the time. LOL
Just saw this article:
According to a team of Italian researchers, there is a good reason why boiling the perfect egg is such a challenge: albumen (the egg white) and yolk require two different temperatures for optimal cooking. That’s around 185°F for the former and approximately 149°F for the latter.
Writing in the journal Communications Engineering, researchers from the University of Naples Federico II claim to have discovered the method that best cooks both albumen and yolk and leads to eggs that are both more flavorful and nutritious than those cooked by other methods. The drawback? You’ll need two pots of water, a thermometer, and just over half an hour.
The technique involves a pot of boiling water and a pot or bowl of water that is kept at approximately 86°F. The key is to place the eggs into the boiling water for two minutes, then into the cooler water for two more minutes and back into the boiling water again, the process repeating for eight full cycles, or 32 minutes.
-
wrote on 7 Feb 2025, 16:08 last edited by
Similar to a steakhouse not doing well-done steak. Sometimes, one's culinary betters have a moral obligation to keep the customer from making a mistake.
-
@jon-nyc said in ‘Any style’ my ass:
they don’t do hard boiled eggs.
Maybe they didn't have the time. LOL
Just saw this article:
According to a team of Italian researchers, there is a good reason why boiling the perfect egg is such a challenge: albumen (the egg white) and yolk require two different temperatures for optimal cooking. That’s around 185°F for the former and approximately 149°F for the latter.
Writing in the journal Communications Engineering, researchers from the University of Naples Federico II claim to have discovered the method that best cooks both albumen and yolk and leads to eggs that are both more flavorful and nutritious than those cooked by other methods. The drawback? You’ll need two pots of water, a thermometer, and just over half an hour.
The technique involves a pot of boiling water and a pot or bowl of water that is kept at approximately 86°F. The key is to place the eggs into the boiling water for two minutes, then into the cooler water for two more minutes and back into the boiling water again, the process repeating for eight full cycles, or 32 minutes.
wrote on 7 Feb 2025, 16:17 last edited by@taiwan_girl said in ‘Any style’ my ass:
@jon-nyc said in ‘Any style’ my ass:
they don’t do hard boiled eggs.
Maybe they didn't have the time. LOL
Just saw this article:
According to a team of Italian researchers, there is a good reason why boiling the perfect egg is such a challenge: albumen (the egg white) and yolk require two different temperatures for optimal cooking. That’s around 185°F for the former and approximately 149°F for the latter.
Writing in the journal Communications Engineering, researchers from the University of Naples Federico II claim to have discovered the method that best cooks both albumen and yolk and leads to eggs that are both more flavorful and nutritious than those cooked by other methods. The drawback? You’ll need two pots of water, a thermometer, and just over half an hour.
The technique involves a pot of boiling water and a pot or bowl of water that is kept at approximately 86°F. The key is to place the eggs into the boiling water for two minutes, then into the cooler water for two more minutes and back into the boiling water again, the process repeating for eight full cycles, or 32 minutes.
When I've been lucky enough to visit Italy, a boiled egg wasn't high on my culinary priority list. Maybe next time...
-
wrote on 7 Feb 2025, 16:17 last edited by Mik 29 days from now
The only reasons to ever hard boil an eggs is to either devil them or make tuna salad. Jon, just ask them to hard poach them. Same thing.
-
wrote on 7 Feb 2025, 16:45 last edited by
2 of my 3 kids love hard boiled eggs (I do too). I actually make about a dozen at a time using the pressure cooker. Very easy... pressure cook for about 5 minutes, let it naturally de-pressurize, then place the eggs into icy water (that's the key to making them easy to peel).
-
wrote on 7 Feb 2025, 16:47 last edited by
The natural language meaning of the words ‘any style’ is a hill I will
murder fromdie on. -
The natural language meaning of the words ‘any style’ is a hill I will
murder fromdie on.wrote on 7 Feb 2025, 16:49 last edited by@jon-nyc said in ‘Any style’ my ass:
The natural language meaning of the words ‘any style’ is a hill I will
murder fromdie on.Hard boiled isn't really a style, more a British punishment regime
-
wrote on 7 Feb 2025, 16:52 last edited by
I found a video of Jon, at 0:20.
Link to videoBTW I use the line "top marks for speed, no marks for cookery!" more often than I should.
-
wrote on 7 Feb 2025, 17:05 last edited by
Jude Law's character in that movie was good and memorable. Thoughtful villains are always fun, like the Guy Pierce character in Lawless, or Anton Chigurh. But the director in that scene pushed his license to give his characters horrible aim a little too far. He couldn't hit a stationary Hanks with a rifle from 15 feet, but hit him with a pistol from 50 yards, while Hanks was in a moving car.
-
I hate when they advertise ‘two eggs any style’ and then say they don’t do hard boiled eggs.
You have eggs, water, and heat. What’s the fucking problem?
This isn’t a Waffle House either. It’s a relatively high-end Hyatt property in Ft Lauderdale.
wrote on 7 Feb 2025, 17:12 last edited by@jon-nyc said in ‘Any style’ my ass:
I hate when they advertise ‘two eggs any style’ and then say they don’t do hard boiled eggs.
You have eggs, water, and heat. What’s the fucking problem?
The fucking problem is some white boy from New York coming down here to the land of the free and the home of the brave and telling us how to cook our fucking eggs.
-
wrote on 7 Feb 2025, 17:17 last edited by jon-nyc 29 days from now
Dude I was living in Florida when DeSantis was a twinkle in his dad’s eye.
Freely and bravely, I might add.
-
wrote on 7 Feb 2025, 18:06 last edited by
Ah, but you are ruining natures perfect sauce - the runny egg yolk.
-
wrote on 7 Feb 2025, 18:27 last edited by Tom-K 29 days from now
@Mik said in ‘Any style’ my ass:
Ah, but you are ruining natures perfect sauce - the runny egg yolk.
The whites in NYC seem to be what's runny now.
-
wrote on 7 Feb 2025, 18:52 last edited by
Gee, I thought this was a sadomasochism thread.
My bad.
-
wrote on 8 Feb 2025, 00:11 last edited by
@Mik said in ‘Any style’ my ass:
Ah, but you are ruining natures perfect sauce - the runny egg yolk.
Nobody enjoys a runny yolk more than me, but having a few hard boiled eggs in the fridge ready as a snack is great.
-
wrote on 8 Feb 2025, 01:58 last edited by
Blasphemy.