What's killing off "gameified" communities (yes I made a post of my tweets, suck it)
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"egg block thing". You know it's just a fried egg cooked in a mold to get a consistent shape, right?
From my time at working there, this sounds more like the scrambled eggs.
Badly made (one solid lump)
How it should look (separate pieces)
I can't find an image of the utensil they had when I was there, but it was a square cast-iron frame about 9'' square split into 4 quarters (one per portion) with a round plastic handle in the top center which was gripped - each quarter had a hard plastic liner which sat on the griddle (so the egg wouldn't leak everywhere|) and half-way (horizontally) between the pairs of liners there was a metal comb that served to break up the egg to get the 'scrambled' effect when the whole utensil was firmly held against the griddle and moved backwards and forwards over the grill.
If you weren't vigorous enough, you ended up with a square lump of solid egg like the top one. If you were ok at it, the lump broke up (via the combs) while it was cooking.
Unless it's an folded into a square omelette made with one of these:
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I've never seen that before. Looking at the menu (TIL you can peruse McD's menu from Google) it must be for a Big Breakfast, which I must not have had before. I thought we were talking about this.
Also I'm not as up on McD's cooking techniques as I used to be; I would kind of expect the stores get pre-cooked egg rounds they just heat up, these days.
If I want a good breakfast I'll go to IHOP or something if I'm not going to cook it myself, but usually that takes too long.
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That's for poached eggs. And they're round, not square ;)
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If I want a good breakfast I'll go to IHOP or something if I'm not going to cook it myself, but usually that takes too long.
It's also quite a bit more expensive.
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an folded into a square omelette
No no, for a square omelette you need one of these:
Comes out in lovely rectangles:
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"poached"? Surely fried.
In any even, like I said, I thought we were talking about the round ones originally. PleegWat or whoever was griping about them was saying things that sound like someone who's never actually been in a McD's might say, so I buttumed talk of squares was just that. The sausages are round too, unless you lot make THOSE differetn, too.
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We used something like this:
Egg in each, place a lid on top - the lid had a funnel (which was filled with water) with a small hole in (that went through the lid) - the water hit the grill, turned to steam and cooked the tops of the eggs (the bottom was by the griddle, the sides by the black rings heated by the griddle.)
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Surely fried.
What with? Butter was used to lubricate the griddle top to stop the eggs sticking, but it certainly wasn't frying in either the deep or shallow sense of the word.
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talk of squares
http://img.zanda.com/item/30091210000002/1024x768/McDonalds_Bacon_Egg_and_Cheese_McGriddles.jpg
"Folded egg"
As opposed to "cracked egg":
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It's also quite a bit more expensive.
An Egg McMuffin meal will set you back around $6.50 here. Ihop's website doesn't seem to show prices, but IIRC a 2x2x2 and an OJ aren't what I would necessarily call "quite a bit" more expensive, but I haven't eaten there in a while either so my memory might be off.
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What with? Butter was used to lubricate the griddle top to stop the eggs sticking, but it certainly wasn't frying in either the deep or shallow sense of the word.
Yes, just like fried eggs you'd cook in a skillet or other pan like thing.
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Egg in each, place a lid on top [etc]
TIL. Never seen it actually made. That pic implies you can break the yolk. I never liked eating a solid yolk. These days you can ask for your McMuffin "with folded egg" and you get the scrambled one from a McGriddle.
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Damn you all, now I'm hungry!
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What with? Butter was used to lubricate the griddle top to stop the eggs sticking, but it certainly wasn't frying in either the deep or shallow sense of the word.
I dunno, I hadn't thought of it too much. I was thinking it was made like you'd fry an egg normally, where you just crack it in the fry pan and let it cook.
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As opposed to "cracked egg":
The cash register calls that a round egg. Like I said, I wonder now, if you can order it with an actual cracked/mixed yolk.
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Yes, just like fried eggs you'd cook in a skillet or other pan like thing.
Maybe it's just a terminology thing? I am not a big egg eater anyway, but I prefer them scrambled when I eat 'em. I'm not actually 100% clear on the difference between poached and fried, except that poaching involves water.
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An Egg McMuffin meal will set you back around $6.50 here. Ihop's website doesn't seem to show prices, but IIRC a 2x2x2 and an OJ aren't what I would necessarily call "quite a bit" more expensive, but I haven't eaten there in a while either so my memory might be off.
You threw me off by talking about a "good" breakfast. At IHOP, that's country fried steak and eggs. I've never been to an IHOP by myself, either. It's always with my family (4 people total). I can manage a meal at McDonald's for under $30 for all of us. I don't think I've ever made it out of IHOP for less than $50 or $60.
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Yes, just like fried eggs you'd cook in a skillet or other pan like thing.
Nope. There's the steam element (which isn't insubstantial, and may be most of it) to the ones using those rings - the round eggs don't move around on the griddle when they're being cooked like you would with eggs in a frying pan.
With the eggs you describe all of the cooking action comes directly from the surface of the frying pan.
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Maybe it's just a terminology thing? I am not a big egg eater anyway, but I prefer them scrambled when I eat 'em. I'm not actually 100% clear on the difference between poached and fried, except that poaching involves water.
I like 'em cooked all different ways. When I eat fried eggs as fried eggs, they should be over easy. Niiiice and runny. The end result of fried vs poached is somewhat similar (unless you're frying in something like bacon grease).
I'd always assumed those eggs were fried, but I suppose they could be poached. Never occurred to me that you'd do that on a grill like that.
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Nope. There's the steam element (which isn't insubstantial, and may be most of it) to the ones using those rings - the round eggs don't move around on the griddle when they're being cooked like you would with eggs in a frying pan.
With the eggs you describe all of the cooking action comes directly from the surface of the frying pan.
Right, obviously what you showed was poaching. I'd just never seen that myself and assumed they were fried.
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You threw me off by talking about a "good" breakfast. At IHOP, that's country fried steak and eggs.
What's the matter with a 2x2x2? I was trying to go for portion and component parity, (very) roughly speaking.
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I'd always assumed those eggs were fried, but I suppose they could be poached. Never occurred to me that you'd do that on a grill like that.
Same here, I guess. I'm willing to take the word of a guy who worked there, I guess. I just hadn't thought about it too closely bvefore.
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What's the matter with a 2x2x2? I was trying to go for portion and component parity, (very) roughly speaking.
Well, it's just not what I think about when I think about IHOP. Plus, I don't tip the guy at the drive through.
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These all look like English words that I recognize, but when I put them together, well...
I like mcdonalds burgers, but not their breakfasts. What I was trying to describe was the feeling of disappointment I get every time I find out that the mcdonalds I've gone to isn't selling the thing I want and is instead selling breakfast. If I wanted to eat breakfast food, I would go to a different kind of place altogether. Probably somewhere that does all-day breakfasts.
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Their breakfasts are okay, but I don't go to McDonald's for breakfasts.
If I end up getting to McDonalds at 11:25, I'll wait the 5 minutes for the dollar menu grilled onion burgers or chipotle ranch mc chickens.
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Plus, I don't tip the guy at the drive through.
I don't know if I've ever been to an IHOP with a drive-through.
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I don't know if I've ever been to an IHOP with a drive-through.
Exactly. Though you can call ahead and do take out. I've never done that.
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Exactly.
Oh. Gotcha. Well, then just don't factor in the tip if you want to make a comparison. That's not really an apples-to-apples (eggs-to-eggs?) comparison, though, because you still spent the tip money. You can also see if you can round up the resident fox for a flagging.
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@boomzilla said:
over easy. Niiiice and runny.
Eww, no. No nonono.Yes, how else do you get the yolks to mix with your hashbrowns?
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how else do you get the yolks to mix with your hashbrowns?
My stomach is a fine place for the properly cooked eggs to mix with the hashbrowns, pancakes, syrup, butter and tea, TYVM.
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How it should look (separate pieces)
Looks overcooked to me. (I've had enough so-so hotel breakfasts to know the difference.) It's fairly difficult to get scrambled eggs right unless you're cooking at home for a substantial number of people. Fried eggs are better when you're out somewhere; less likely to be wrong.
frying in something like bacon grease
Now we're talking!
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Now I'm thinking you guys have been brainwashed by dishonest documentaries.
Nope. I originally thought that documentary was BS. I still think it is 99% BS, but anecdotally the part where it made him feel like shit makes sense.
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Chimpanzees do not object to greasy meat.
They had a newsstory over a Sim getting beat up by monkeys? That hardly seems like news...
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I wonder if you could make one yourself with a greased cookie cutter inside your egg pan...
I used to make them with short tin cans sprayed with a little cooking spray. Nice and easy for breakfast sandwiches.
Edit: cut the top and bottom out of the can of course...
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How it should look (separate pieces)
Maybe that is how they wanted it to look, but those are crappy scrambled eggs. Good scrambled eggs should be creamy, like a savory custard. One of my family's favorite Sunday breakfasts.
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That's for poached eggs.
Is this a difference in terminology between countries? Here across the pond, a poached egg is cracked into strongly simmering water and lightly...boiled? We call it poaching...but that implement is used for frying eggs in a skillet or on a griddle.
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You can also see if you can round up the resident fox for a flogging.
Why are we flogging the fox? Also, that sounds like a dirty euphemism now that I think about it...
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Maybe that is how they wanted it to look, but those are crappy scrambled eggs. Good scrambled eggs should be creamy, like a savory custard. One of my family's favorite Sunday breakfasts.
Top notch scrambled eggs have a look about them that's not exactly like anything else. The closest I can find with a quick GIS is this:
That seems to be not overcooked or turned into a piece of solid rubber…
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Is this a difference in terminology between countries? Here across the pond, a poached egg is cracked into strongly simmering water and lightly...boiled? We call it poaching...but that implement is used for frying eggs in a skillet or on a griddle.
I don't know what terminology @PJH is using, but that's the terminology I recognise too. [spoiler](It helps if the water has a little vinegar in it and is swirling around in the pan; the vinegar promotes rapid coagulation, and the swirling keeps the egg together in the middle instead of sticking to the edges.)[/spoiler]
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Good scrambled eggs should be creamy, like a savory custard.
This is a contentious topic at my house. My wife and daughter like burnt (to my tastes) eggs. I cook mine after how I saw Alton Brown cooking his. Very low heat, lots of stirring until you start getting things solidifying. Then high heat to get everything to firm up, but remove from heat before fully cooked. It finishes on the plate.
My wife simply goes for high heat right away to quickly cook them and get them very dry. Takes all the flavor out. Yuck.
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My wife simply goes for high heat right away to quickly cook them and get them very dry.
Your wife is weird.
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My fiancee prefers eggs scrambled in the microwave to my slow cooked eggs of awesome. We compromise by eating French toast or poached eggs instead
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microwave
Is only good for two things:- Removing all taste from food and turning it into rubber/goo
- Making pretty arcs of electricity dance over balled-up tinfoil
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McD's has other things for breakfast, too. Thank goodness. (eggs..bleeeh).
A couple of sausage-biscuits and hash-browns is a close approximation to an actual meal.
(Closer than a handful of donuts or bagels).The pancakes are competent as well.
Re: eggs. Scoutmaster whipped up a pot of 1/3-egg, 1/3-ground-sausage, 1/3 cheese. That was pretty good - I couldn't even taste the egg.
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I used to feel that way, but there's a few niche uses:
- Take a paper towel, fold it, and saturate it with water. Squeeze until it's damp, then gently unfold and wrap around 1-5 store-bought tortillas. Microwave for about 30 seconds. Tortillas are now soft and pliable for wrapping into burritos.
- Mug cakes. One serving of chocolate cake in a few minutes flat.
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Take a paper towel, fold it, and saturate it with water. Squeeze until it's damp, then gently unfold and wrap around 1-5 store-bought tortillas. Microwave for about 30 seconds. Tortillas are now soft and pliable for wrapping into burritos.
Hmm, I will have to try this.