Comments on: The Beauty of an Egg http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html Wed, 08 Feb 2012 22:43:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Veron http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6692 Veron Mon, 29 Mar 2010 20:22:07 +0000 http://kitchenmusings.com/?p=939#comment-6692 George - if there is time, when I go back, I will make it again. :) George – if there is time, when I go back, I will make it again. :)

]]> By: George http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6691 George Mon, 29 Mar 2010 13:10:28 +0000 http://kitchenmusings.com/?p=939#comment-6691 Hello tita veron i miss ur ice cream =) yumyum! Hello tita veron i miss ur ice cream =) yumyum!

]]> By: MaryMoh http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6690 MaryMoh Mon, 29 Mar 2010 12:39:18 +0000 http://kitchenmusings.com/?p=939#comment-6690 This looks so delicious. I think I would love to make this for parties. This looks so delicious. I think I would love to make this for parties.

]]> By: Cakelaw http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6682 Cakelaw Mon, 29 Mar 2010 05:04:16 +0000 http://kitchenmusings.com/?p=939#comment-6682 I adore Chinese tea eggs. A Chinese friend of mine brought them into work once but few people were game to try, but I was all for them. They are also so pretty. I adore Chinese tea eggs. A Chinese friend of mine brought them into work once but few people were game to try, but I was all for them. They are also so pretty.

]]> By: Albino http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6672 Albino Sun, 28 Mar 2010 22:55:20 +0000 http://kitchenmusings.com/?p=939#comment-6672 ps. and, your'e blog is one of the greatest i know! :-) ps.

and, your’e blog is one of the greatest i know! :-)

]]> By: Albino http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6671 Albino Sun, 28 Mar 2010 22:53:42 +0000 http://kitchenmusings.com/?p=939#comment-6671 great, i'm very courious about this. and i'm ill in bed for the last 20 days and don't have the energy to try it my self :-) this is also one of the reason i'm hanging around so much, because i'm "weapend" with the laptop in bed ;-)) and browsing all day long. great, i’m very courious about this.

and i’m ill in bed for the last 20 days and don’t have the energy to try it my self :-)

this is also one of the reason i’m hanging around so much, because i’m “weapend” with the laptop in bed ;-) ) and browsing all day long.

]]> By: Veron http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6670 Veron Sun, 28 Mar 2010 20:16:57 +0000 http://kitchenmusings.com/?p=939#comment-6670 Albino - you are right about the sulfur coming out, I might try to soft cook it next time to see if that reduces the sulfer by product. Albino – you are right about the sulfur coming out, I might try to soft cook it next time to see if that reduces the sulfer by product.

]]> By: T.W. Barritt at Culinary Types http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6668 T.W. Barritt at Culinary Types Sat, 27 Mar 2010 19:21:34 +0000 http://kitchenmusings.com/?p=939#comment-6668 Such a beautiful photo, and the thought of the flavor makes me salivate - I'll have to give this a try. Such a beautiful photo, and the thought of the flavor makes me salivate – I’ll have to give this a try.

]]> By: Albino http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6667 Albino Sat, 27 Mar 2010 17:10:37 +0000 http://kitchenmusings.com/?p=939#comment-6667 wouldnt it make sense to softcook them after the breaking at lower themperatur. such a long cooking mostly brings out the sulfur to the yolk-skin (greenish) you mentioned the steamy kitchen (great blog!) and she has used a sousvide supreme: http://steamykitchen.com/6881-sous-vide-supreme-review.html i would just go a hint higher in temperature there are just thoughts didnt testit ! wouldnt it make sense to softcook them after the breaking at lower themperatur.

such a long cooking mostly brings out the sulfur to the yolk-skin (greenish)

you mentioned the steamy kitchen (great blog!) and she has used a sousvide supreme:
http://steamykitchen.com/6881-sous-vide-supreme-review.html

i would just go a hint higher in temperature

there are just thoughts didnt testit !

]]> By: Y http://kitchenmusings.com/2010/03/the-beauty-of-an-egg.html/comment-page-1#comment-6665 Y Sat, 27 Mar 2010 13:47:26 +0000 http://kitchenmusings.com/?p=939#comment-6665 I love eggs too, and never tire of looking at the pretty marbled effect of tea eggs. I love eggs too, and never tire of looking at the pretty marbled effect of tea eggs.

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