Ina! C'mon - I expected more from you!

[Kim Shook]

There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food.  Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast.  Really, Ina?  

[AlaMoi]

"Bored of my usual eggs, I decided to try the dish — and loved the elevated brunch recipe."

says everything your need to know about the life experience of the author.

[MokaPot]

1 hour ago, Kim Shook said:

There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food.  Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast.  Really, Ina?  

 

It has mustard and dill!

 

OK, I can be a dumb ass, sometimes, but I don't think I would have done this:

 

 

[blue_dolphin]

1 hour ago, Kim Shook said:

There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food.  Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast.  Really, Ina?  

 

As she indicates in the intro, many of the recipes in this book are revisited childhood comfort foods.  Tomato soup, grilled cheese sandwiches, tuna melts and the like so this seems to fit with that theme.  

I thought Ina's calling card was more about reliability than innovation anyway.  Or maybe I'm wrong about that.  I've only got a couple of her books.

[Anna N]

1 hour ago, Kim Shook said:

There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food.  Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast.  Really, Ina?  

I can’t believe I just read through this recipe! I have just finished the last of the wine in my glass and replaced it with Scotch. I shall drink enough to wipe out all memory of the last 15 minutes. 

[Margaret Pilgrim]

FWIW, we usually have one batch of soft boiled eggs in any week long stay in the country.   But I bounce between large, extra large and jumbo eggs, depending on the price/quality available when last shopping.    While I think that I use a timer and account for egg size, we more often than not have overcooked, i.e. not runny, eggs.    Husband suggested I try that "way you cook them unshelled in water"...okay, poached eggs!    Perfect, and when set on cubed buttered toast as we normally serve boiled eggs, an excellent solution to a nagging problem.   

[Margaret Pilgrim]

Finally reading the Ina article, I would love to know the secret of the writer's perfect runny eggs.   Sorry she found them underdone.   They are exactly what we are looking for.   

[rotuts]

no fan of I.G. here

 

passed on reading the Rx.

 

I would like to point out , she is not a Felon.

 

as far as I can tell.

 

but she has an awful lot of " Very Dear Friends "

 

I , on the other hand , provide for a Cat.

 

he does sometimes bite.   

 

I always know where he stands .

Edited January 25, 2021 by rotuts (log)

[Maison Rustique]

2 hours ago, rotuts said:

no fan of I.G. here

 

passed on reading the Rx.

 

I would like to point out , she is not a Felon.

 

as far as I can tell.

 

but she has an awful lot of " Very Dear Friends "

 

I , on the other hand , provide for a Cat.

 

he does sometimes bite.   

 

I always know where he stands .

 

You mean I'm not the only one here who doesn't own an Ina cookbook? 😆 

[ElsieD]

27 minutes ago, Maison Rustique said:

 

You mean I'm not the only one here who doesn't own an Ina cookbook? 😆 

 

No, you're not.

[Anna N]

I am reading Jay Rayner’s My Last Supper and cannot resist quoting his take on smashed eggs being fed to him by his mother when he is a small, ill child:

 

“For now, though, I am under the blankets. I am slightly overheated and a little itchy, but it’s okay because I am being fed something from a cup that I very much like: still-warm crushed boiled eggs and torn pieces of thickly buttered toast, mashed together. Even now I can recall the light bounce of the egg white and the crumbliness of the yolk, softened to a paste by the generous amount of salty, melting butter, and then the two-sided crunch of the squares of toast buried within.”

 

One of my late husband’s favourite egg preparations although he preferred his toast separately. 

[rotuts]

eggs are a delight 

 

they are ' perfect ' in so many different ways.

 

can't say that for too many things.

[AlaMoi]

20 hours ago, Margaret Pilgrim said:

Finally reading the Ina article, I would love to know the secret of the writer's perfect runny eggs.   Sorry she found them underdone.   They are exactly what we are looking for.   

 

dead simple.

 

keep the eggs in the same spot in the fridge all the time.

bring a pot of water to the boil.

poke a hole in the big end of the egg(s)

put them into the boiling water

set a timer.

 

for me, 4 minutes 45 seconds.

DW needs 5 minutes 30 seconds - she's not fond of gooey....

 

adjust boiling time to your personal preferences.

 

there is also the "steaming method"

double boiler

put eggs in the top basket

lid on

steam for x.y minutes

steaming is 'more gentle' than boiling - but it takes longer

...10-15 minutes, adjusted to preference.

 

go 'fer it - whatever works best for you is the absolute softboiled egg BOMB!

ignore the critics.  they don't live in your kitchen.....

[liuzhou]

10 hours ago, Anna N said:

I am reading Jay Rayner’s My Last Supper and cannot resist quoting his take on smashed eggs being fed to him by his mother when he is a small, ill child:

 

“For now, though, I am under the blankets. I am slightly overheated and a little itchy, but it’s okay because I am being fed something from a cup that I very much like: still-warm crushed boiled eggs and torn pieces of thickly buttered toast, mashed together. Even now I can recall the light bounce of the egg white and the crumbliness of the yolk, softened to a paste by the generous amount of salty, melting butter, and then the two-sided crunch of the squares of toast buried within.”

 

One of my late husband’s favourite egg preparations although he preferred his toast separately. 

 

I still make these regularly. Didn't know they had a name.

 

Also, prefer toast separately.

[blue_dolphin]

11 hours ago, Anna N said:

I am reading Jay Rayner’s My Last Supper and cannot resist quoting his take on smashed eggs being fed to him by his mother when he is a small, ill child:

 

“For now, though, I am under the blankets. I am slightly overheated and a little itchy, but it’s okay because I am being fed something from a cup that I very much like: still-warm crushed boiled eggs and torn pieces of thickly buttered toast, mashed together. Even now I can recall the light bounce of the egg white and the crumbliness of the yolk, softened to a paste by the generous amount of salty, melting butter, and then the two-sided crunch of the squares of toast buried within.”

 

This is also a childhood memory for me.  In my case, the warm eggs were mashed with butter so some melted into the jammy yolks but you'd still get tiny bits of salty butter here and there.  My mother was a fiend about warm, crisp toast so the slices were lightly buttered and quartered (triangles only) but never mashed in with the eggs. Haven't made it like that since my now wisely reconsidered, "butter is bad," phase but the memory alone makes me feel loved.  Not sure I could actually do it justice!

[liuzhou]

3 hours ago, AlaMoi said:

 

keep the eggs in the same spot in the fridge all the time.

 

My eggs go nowhere near the fridge, thank you. Peculiar American habit.

[Toliver]

18 hours ago, liuzhou said:

 

My eggs go nowhere near the fridge, thank you. Peculiar American habit.

Technically, a forced habit.

Most American supermarkets sell eggs that have been washed (thanks to anti-salmonella directives by the USDA) and so they have to be refrigerated having lost their natural protective coating in the process. 

 

[liuzhou]

40 minutes ago, Toliver said:

Technically, a forced habit.

Most American supermarkets sell eggs that have been washed (thanks to anti-salmonella directives by the USDA) and so they have to be refrigerated having lost their natural protective coating in the process. 

 

 

Yes, I know.