Anna N

@KennethT is tipping a custom or is a service fee built into the cost of your food in restaurants?

I am sure the ruffling is a result of the high speed fan which I was afraid would fling that white snot all over the inside of the air fryer. I am glad that did not happen.

Please.

That’s the key.

What matters is that you were happy with it. But looking at it even with my challenged eyeballs it’s very strange looking. I’m inclined to call it a ruffled egg! I am prepared to try your method but it will have to wait until my egg supply is replenished tomorrow.

But that would be completely defeating the purpose of following instructions in the video!

Just give some consideration to how you will remove it without burning yourself!

So I think there’s just a little video magic going on here. First, one has to wonder why you would use such a deep pot to fry an egg. If he bought the accessory kit it came with a shallow cake pan which makes much more sense. Assuming my air fryer is identical to the one used in the video and except for the additional word “max” it conforms to his Cosori 5.8 quart. he suggests preheating the air fryer at 320°F but neglects to say for how long But now we are faced with another issue that he manages not to mention or demonstrate. It is almost impossible to insert the basket into the air fryer without tipping it. It is also necessary to use some force to push it in and engage the switch. All this to say that a raw egg obeys the laws of gravity. No matter how fresh it may be it will spread. I preheated my air fryer at 320°F for five minutes with a teaspoon of bacon fat in a shallow cake pan. Once it was preheated I broke the egg into it. Unfortunately I broke the yolk. Beyond that the egg spread thinly. I set the temperature again for 320°F and the timer for 4 minutes. even though it is little more than a thin layer of yolk and white it is decidedly undercooked. I added another two minutes and it is still undercooked. by now I was totally fed up and gave it a minute longer at 350°F and called it quits. Even with a shallow cake pan retrieving the egg was challenging so I can’t imagine how the chap in the video extracted his egg except perhaps by turning it upside down. Be interested to see if anyone else has better luck.

Thanks. It does look like it works. After I get enough coffee in me I might give it a try although it doesn’t appeal to me as an optimum way to fry an egg. To quote Samuel Johnson: “It is not done well: but you are surprised to find it done at all.”

You know what they say… Buy a lad some sushi and he eats for a meal. Teach him how to make his sushi…. Kudos to the both of you!

I’m quite sure you could cook an egg in a muffin cup but would it be a fried egg? I don’t think so. It would be a baked egg or perhaps a coddled egg but certainly not what we think of as a fried egg.

You are likely to end up with quite a mess because of the fan.

Thank you. I must admit it’s completely new to me. It sounds both tasty and useful to have in your back pocket.

Tell me more, please.

Yes you can. I have done it but you need a pan in the air fryer. Put some duck fat in a pan that will fit. Melt it for a couple of minutes at 400°F. Add the potatoes and toss them around to coat with the duck fat, season them and proceed as you would in any oven. (My notes say that for halved baby potatoes (golf ball size) 10 minutes at 350°F toss and 10 minutes more,) I suppose you could melt some duck fat separately, toss the potatoes around in it and roast directly in the air fryer basket but I have never tried that.

I was trying to find a way to say something along these lines but as I read through the posts I couldn’t determine if people were talking about alcohol or alcoholic concoctions. I decided that not being a scientist it was best if I shut up. The use of wine/beer/spirits to marinate/flambé/braise has a long history and I could not wrap my mind around the idea that it had no value whatsoever beyond theatre. Thanks.

As one does.

I thought it was a Ninja Turtle eating off its chest.

I don’t think any of us are trying to confound you. We are equally at a loss for a way to distinguish various greens, especially Asian greens. But we’re not all that much better with our “own” vegetables. Ask three people what they mean by “chicory” and you will likely get three different answers. Is it “rapini” or “broccoli rabe”. The list goes on.

Just beautiful.

Because the taste is so different from anything you are likely accustomed to I would definitely try for store-bought first. Strangely it’s available here even in most ordinary grocery stores. I would be surprised if one of your misfit type things don’t carry it.

OMG. You have to remedy that problem!

I wanted to be certain that @JoNorvelleWalkerhad a chance to answer the question that was directed at her before saying anything. But I still feel the need to chime in. (Incidentally the expression in my part of the world is, “What has that got to do with the cost of tea in China?”)*. But back to the beans. I have done them in the InstaPot (electric pressure cooker) for 30 seconds which I consider to be the time at pressure. No doubt there is additional cooking that takes place as pressure builds and as the pressure releases. In the end the beans turn out to be perfect for my taste. But I wonder if it’s any different than when directed to blanch a vegetable for let us say two minutes. I bring the water to a boil and then add the vegetable and then start timing only once the water has returned to the boil. So they are blanched for somewhat longer than the two minutes. One has to start somewhere just this side of quantum physics. *Actual British idiom.

They are indeed. A perfect appetizer for what is to come.

Looking forward to this and wishing you a wonderful time in Iceland.