Posts tagged eggs

Today’s Menu? Egg Jello

Ahhhh. I’m finally back on my laptop, after three weeks of it acting like a teenager going through puberty. First, the wireless card broke after a week of intermittently kicking me off. So, I freecycled for another (if you don’t Freecycle, read my previous post) and received two. I tell you this entire story basically to show how even in difficult situations Freecycle can brighten your day and your esteem of others. Lovely. But no, that wasn’t good enough for the computer, which promptly sent a spark to the power cord and disabled that about ten seconds after I obtained the driver for the card. Another week and countless trips to the library since, I’m happy to be back at the helm.

Another reason I tell you all this is that over the three week period, I had a lot of time to think about the importance of technology in my life. If there’s an electrical equivalent to a nasty Coffee Bean habit, I have acquired it. Sure, if all the major cities were wiped out tomorrow, and there was no grid, I’d manage. And you won’t see me typing away on some gadget while on vacation either. But most of the time, I missed being on the box, enough so to use my friends’ computers at any opportunity (mostly to post on this blog!), and to actually use my little PDA to surf the web or (horrors!) as a notepad instead of as an expensive solitaire game. What can’t you live without? Do you have a backup plan? Do you really need it?

You see, I kept very busy without my computer, managing to finish several of the books that have been collecting dust lately, cook several great meals, not to mention making the new cooker (and scrounging for its materials!), and taking a little more time to smell the roses growing in my neighborhood. So sweet. Not that you’re probably too interested in what I did, but it goes to show that the greatest thing you might dislike is the IDEA of change should your own situation receive what Hank Williams Jr. so aptly called an “attitude adjustment”.

Now, I promised you egg jello, and egg jello you will get. Yesterday, being 100 degrees with not a cloud in the sky, was a beautiful day for cooking. I decided to break out the ingredient that foiled my cooking skills on the windshield shade oven… eggs. The books I’ve been reading make them sound so easy, but if you remember my post, they came came out lumpy, liquid, and VERY messy. Will it be a repeat, or a redemption?

Not wanting to spend too much time on the ingredients, in case things went wrong, I simply broke up six eggs, beat them in the round baking pan, dumped in a small can of sweet corn, added a little milk, and shook a little Chef’s Essence on the top. Out in the sun at 10:45, and I settled in to watch Babe. Midway through the film, I went out to check on things. The top and bottom lids had glued themselves together with the eggs, and when I pried them open, everything was still liquid. I’m seeing visions of last time in my head, so I doubtfully put everything back in, and went to finish the film.

At film’s end, heartily cheered by the cute story, I went out again. And… it was solid! No way! I took it inside for a taste test. It was nice and light, and had the consistency of… jello. Wierd. At least, that was my initial reaction, but after a bite or two, I got used to the texture and liked it quite a bit. I think it would be better to think of this as custard than as a breakfast food. My mistake. Next time, I’ll skip the spices and make a sweet pudding instead, which is pretty much how it came out anyway. Highly recommended, and here are the pics. I’m finally back on my feet with this cooking thing, and the future possibilities are dancing around on the old noggin. Until tomorrow~

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LESSON LEARNED: How not to Cook Eggs

Here’s the recipe:
1/4 cup milk
4 eggs
Sesame seeds
3 handfuls shredded cheddar
2 oz. sliced mushrooms
3 oz. canned sweet corn

All were mixed by hand.

Here’s what it SHOULD have looked like: Mushroom Omelet

At 1:05 the eggs went in. At 1:25, the temperature was 140° F in the bag outside the pot. I rotated the cooker at that time and went back inside, clipping back an edge that seemed to be blocking sunshine. At the 1 hour mark, temperature was 150°, but the entire rack had slipped off one end, spilling (more!) of the contents into the bag. It was kind of a steamy mess, and foggy with condensation – I’ll have to do something about the slippage problem of both the rack and pot. At 2:25, I checked again and the spilled “juice” in the bag was still quite liquid. Since I’m still not sure what the relationship is between the bag and pot (after all, the pots seemed VERY hot, even though temperature registered around 130° on the thermometer), I decided to take a peek. Not solid, but not too runny anymore either. Okay, that’s good, at least. Reading the cookbooks, egg dishes seem to range somewhere between 2-4 hours. Hoping for two!

Yuck! When I went out at 2:50, the pot had toppled again, thanks to deceptively strong wind. Clearly this is not going to work as is. I elected to dump the messy stuff out of the bag, even though it meant losing heat. There is still something solidifying in the bottom of the pan, even after all those mishaps. Without the liquid I’m not sure how that will turn out, but let’s just keep our fingers crossed for now. Thermometer was down to 110° before emptying, so I can’t have lost TOO much heat! Time to check again (3:25)….

Another total blow-over. Now there are actual scrambled eggs curds in the pot, I guess from all the action the oven is getting! This construction issue must get fixed, pronto. Rotated the cooker again, and blew some more air into the bag. It’s still pretty messy in there, but it smells good, like grilled mushrooms. Should I declare this a failure? Did I mention that I’m stubborn when it comes to success? Well, I should have. Another 20 minutes it is!

And… Well, it didn’t blow over this time. But the food and the temperature still look the same! Everything is at 110°. Not too hot, and I’m wondering if this dish will even be SAFE to eat, given the eggs. There is still runny juice in the pot, though not much. Where did my 175° go from the other day? At 4 pm, it probably won’t happen today.

Thumbs Down

I should go ahead and tell you what I’ve told every prospective boyfriend, roommate, and employer in life: I don’t do dishes. And yet here I am with my hands in a goopy pot of water, scrubbing half-cooked eggs off of every component of the oven. Guess I’ve been praying to the wrong cooking gods. No, this clean-up was not easy, breezy, or beautiful like the grilled cheese. Oh yeah, the experiment was officially declared a “learning experience” at 4:05, three hours after the start. Instead of omelet, I got… yummy smelling goop. It did at least LOOK like eggs. In the interest of you enjoying your dinner tonight I’ll spare you pictures. Surely not edible, except by my cat, who didn’t seem to mind. As romantic as getting salmonella poisoning for “the solar cause” sounds… wait, that doesn’t even SOUND romantic. Hmmm. Back to the drawing board.

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