Thread: Egg rings on sale today

On Thu, 25 Aug 2011 16:13:33 -0500, Sqwertz wrote:

> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® wrote:
>
>> I was looking for a way to MacGuyver an egg ring out of something I already
>> had when it hit me.
>> Mason jar lids!
>>
>> I'll see how it works shortly. Alton would be proud.
>
> Tuna can with both lids removed. That way you don't have the lip of
> the Mason lid to get in the way.
>
> -sw

Alas, I'll have to find a suitable can at the store. My tuna is in
aluminum,round bottomed cans. Totally unopenable on the bottom.

The mason jar lid did the trick on egg #1. I lubed it and placed it lip up
in the skillet.
Egg #2 stuck like a sumbitch and tore all to pieces when I lifted the lid.

Toasted English muffins, ham, 1 perfect egg, 1 disaster. It'll all make a
fabulous turd.
I very rarely discard my mistakes.

TFM®

On Thu, 25 Aug 2011 16:06:16 -0400, TFM® <[email protected]>
wrote:

> I was looking for a way to MacGuyver an egg ring out of something I already
> had when it hit me.
> Mason jar lids!
>
> I'll see how it works shortly. Alton would be proud.
>

I wonder how they'd work as crumpet rings? Will you please test that
idea out while you're in the kitchen? TIA

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" <[email protected]> wrote in message
news:[email protected]
> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® <[email protected]>
> wrote:
>
>> I was looking for a way to MacGuyver an egg ring out of something I
>> already had when it hit me.
>> Mason jar lids!
>>
>> I'll see how it works shortly. Alton would be proud.
>>
>
> I wonder how they'd work as crumpet rings? Will you please test
> that
> idea out while you're in the kitchen? TIA

Don't know about Mason jar lids, but tuna cans without the rounded
bottoms worked well for me until I finally broke down and bought some
real crumpet rings (King Arthur as I recall).

Felice

On Thu, 25 Aug 2011 18:37:04 -0400, "Felice" <[email protected]>
wrote:

> "sf" <[email protected]> wrote in message
> news:[email protected]
> >>
> >
> > I wonder how they'd work as crumpet rings? Will you please test
> > that idea out while you're in the kitchen? TIA
>
> Don't know about Mason jar lids, but tuna cans without the rounded
> bottoms worked well for me until I finally broke down and bought some
> real crumpet rings (King Arthur as I recall).
>
I tried it once or twice with tuna cans, but the batter ran underneath
the ring. I guess it was too thin. Do you have a favorite no fail
recipe to post that would work for people who have never seen them
made from scratch?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Aug 25, 2:13*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® wrote:
> > I was looking for a way to MacGuyver an egg ring out of something I already
> > had when it hit me.
> > Mason jar lids!
>
> > I'll see how it works shortly. *Alton would be proud.
>
> Tuna can with both lids removed. *That way you don't have the lip of
> the Mason lid to get in the way.

I have some old tuna can rings like that, but nowadays, these cans
have deep drawn bottoms, not lids on the bottom.

"sf" wrote
"Felice" wrote
"sf" wrote

>> > I wonder how they'd work as crumpet rings? Will you please test
>> > that idea out while you're in the kitchen? TIA

>> Don't know about Mason jar lids, but tuna cans without the rounded
>> bottoms worked well for me until I finally broke down and bought
>> some
>> real crumpet rings (King Arthur as I recall).

> I tried it once or twice with tuna cans, but the batter ran
> underneath
> the ring. I guess it was too thin. Do you have a favorite no fail
> recipe to post that would work for people who have never seen them
> made from scratch?

Sure do.

NO-RISE CRUMPETS
From the NYTimes or one of the NYT cookbooks

1/4 ounce dry yeast (2 3/4 teaspoons)
1 3/4 cups warm (110 degrees) water
1/2 teaspoon sugar
3/4 teaspoon salt
1 tablespoon baking powder
2 cups flour (preferably bread flour)
Crisco for greasing rings

Grease crumpet rings with Crisco (it does work best but I guess
unsalted butter would work too). Dissolve yeast in warm water; stir in
sugar. Add remaining ingredients and beat well with a whisk until
frothy. Pour 1/4 cup batter into each greased crumpet ring on
preheated (450 degrees) griddle. Cook about 5 minutes on first side or
until holes appear in batter. Remove rings. Turn crumpets and cook 2-3
miutes longer until light gold. Remove and cool if not using
immediately. If using, toast both sides in toaster oven, although this
is not really necessary if they are cooked through. They will be
rather thin, and do not need to be split. Serve with butter, clotted
cream, jam or what-have-you.

Note: This makes about 16 to 18. For the second batch, assuming you
have 8 rings, you can turn them upside down to avoid any sticky bits
from the first batch of batter, and use them again without regreasing.

Felice

On Thu, 25 Aug 2011 16:06:16 -0400, TFM® <[email protected]> wrote:

>I was looking for a way to MacGuyver an egg ring out of something I already
>had when it hit me.
>Mason jar lids!
>
>I'll see how it works shortly. Alton would be proud.
>
>TFM®

Try them in panko and deep fried with a small tasting of caviar on top after
plating.

On Thu, 25 Aug 2011 20:04:58 -0500, Sqwertz wrote:

> On Thu, 25 Aug 2011 16:06:11 -0700 (PDT), spamtrap1888 wrote:
>
>> On Aug 25, 2:13*pm, Sqwertz <swe...@cluemail.compost> wrote:
>>> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® wrote:
>>>> I was looking for a way to MacGuyver an egg ring out of something I already
>>>> had when it hit me.
>>>> Mason jar lids!
>>>
>>>> I'll see how it works shortly. *Alton would be proud.
>>>
>>> Tuna can with both lids removed. *That way you don't have the lip of
>>> the Mason lid to get in the way.
>>
>> I have some old tuna can rings like that, but nowadays, these cans
>> have deep drawn bottoms, not lids on the bottom.
>
> Green bean can. Just fill it with a lot of eggs.
>
> -sw

I guess I was looking for a Lazy MacGuyver way out. I have enough tools to
build a house, I just wanted some nice looking eggs to put on my english
muffins without having to do a lot of work.

To be honest, I first thought of dumping a can of soup just to use the can.
No need in filling it to the top after all...

I will search tomorrow for a can of tuna that has rims on both ends.
I do believe the imported variety from South America fits the bill.

TFM®

On Thu, 25 Aug 2011 20:28:06 -0500, Stu wrote:

> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® <[email protected]> wrote:
>
>>I was looking for a way to MacGuyver an egg ring out of something I already
>>had when it hit me.
>>Mason jar lids!
>>
>>I'll see how it works shortly. Alton would be proud.
>>
>>TFM®
>
> Try them in panko and deep fried with a small tasting of caviar on top after
> plating.

Yeah, I'll get right on that, second Tuesday of next week.

Like I can actually afford Panko...


TFM®

In news:rec.food.cooking, TFM+AK4- <[email protected]> posted on Thu,
25 Aug 2011 16:06:16 -0400 the following:

> I was looking for a way to MacGuyver an egg ring out of something I already
> had when it hit me.
> Mason jar lids!

I'm glad so many people liked that TV show, but most people misspell it.
It's MacGyver.

Damaeus

In news:rec.food.cooking, TFM+AK4- <[email protected]> posted on Thu,
25 Aug 2011 18:00:49 -0400 the following:

> Alas, I'll have to find a suitable can at the store. My tuna is in
> aluminum,round bottomed cans. Totally unopenable on the bottom.
>
> The mason jar lid did the trick on egg #1. I lubed it and placed it lip
> up in the skillet. Egg #2 stuck like a sumbitch and tore all to pieces
> when I lifted the lid.
>
> Toasted English muffins, ham, 1 perfect egg, 1 disaster. It'll all make
> a fabulous turd. I very rarely discard my mistakes.

I'm trying to remember how we did it at McDonald's back in the 80s when we
actually cracked eggs. There was a rectangular thing that sat on the
grill and we poured egg into it. That was fine, but I can't remember how
we got both sides cooked. Maybe it was just as easy as letting the egg
cook on one side long enough, then lifting the "container" away and
flipping it over. I just can't remember the whole process.

Damaeus

On Thu, 25 Aug 2011 20:16:35 -0400, "Felice" <[email protected]>
wrote:

> "sf" wrote
>
> > I tried it once or twice with tuna cans, but the batter ran
> > underneath the ring. I guess it was too thin. Do you have a favorite no fail
> > recipe to post that would work for people who have never seen them
> > made from scratch?
>
> Sure do.
>
> NO-RISE CRUMPETS
> From the NYTimes or one of the NYT cookbooks
>
> 1/4 ounce dry yeast (2 3/4 teaspoons)
> 1 3/4 cups warm (110 degrees) water
> 1/2 teaspoon sugar
> 3/4 teaspoon salt
> 1 tablespoon baking powder
> 2 cups flour (preferably bread flour)
> Crisco for greasing rings
>
> Grease crumpet rings with Crisco (it does work best but I guess
> unsalted butter would work too). Dissolve yeast in warm water; stir in
> sugar. Add remaining ingredients and beat well with a whisk until
> frothy. Pour 1/4 cup batter into each greased crumpet ring on
> preheated (450 degrees) griddle. Cook about 5 minutes on first side or
> until holes appear in batter. Remove rings. Turn crumpets and cook 2-3
> miutes longer until light gold. Remove and cool if not using
> immediately. If using, toast both sides in toaster oven, although this
> is not really necessary if they are cooked through. They will be
> rather thin, and do not need to be split. Serve with butter, clotted
> cream, jam or what-have-you.
>
> Note: This makes about 16 to 18. For the second batch, assuming you
> have 8 rings, you can turn them upside down to avoid any sticky bits
> from the first batch of batter, and use them again without regreasing.
>
Thanks, Felice - much appreciated! I will give this recipe a try
after I accumulate something to substitute for the "rings".

Have you looked at egg rings and compared them? Are egg rings smaller
or the same size?



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Aug 2011 22:07:13 -0500, Damaeus wrote:

> In news:rec.food.cooking, TFM® <[email protected]> posted on Thu,
> 25 Aug 2011 16:06:16 -0400 the following:
>
>> I was looking for a way to MacGuyver an egg ring out of something I already
>> had when it hit me.
>> Mason jar lids!
>
> I'm glad so many people liked that TV show, but most people misspell it.
> It's MacGyver.
>
> Damaeus

I've actually never seen an episode. It's just that in my line of work
(previous and current) it's mentioned a lot.
Translation: Get it done by any means necessary.

I just spelled it the way it sounded. Blame phonics.

TFM®

On Thu, 25 Aug 2011 23:19:31 -0500, Sqwertz wrote:

> On Thu, 25 Aug 2011 22:11:08 -0500, Damaeus wrote:
>
>> In news:rec.food.cooking, TFM® <[email protected]> posted on Thu,
>> 25 Aug 2011 18:00:49 -0400 the following:
>>
>>> Alas, I'll have to find a suitable can at the store. My tuna is in
>>> aluminum,round bottomed cans. Totally unopenable on the bottom.
>>>
>>> The mason jar lid did the trick on egg #1. I lubed it and placed it lip
>>> up in the skillet. Egg #2 stuck like a sumbitch and tore all to pieces
>>> when I lifted the lid.
>>>
>>> Toasted English muffins, ham, 1 perfect egg, 1 disaster. It'll all make
>>> a fabulous turd. I very rarely discard my mistakes.
>>
>> I'm trying to remember how we did it at McDonald's back in the 80s when we
>> actually cracked eggs. There was a rectangular thing that sat on the
>> grill and we poured egg into it. That was fine, but I can't remember how
>> we got both sides cooked. Maybe it was just as easy as letting the egg
>> cook on one side long enough, then lifting the "container" away and
>> flipping it over. I just can't remember the whole process.
>
> There's a hood that closes down over the cooking eggs and heats from
> the top.

A pot lid that fits inside the skillet fills the bill. Thanks.

>
> I think they still crack eggs, don't they? How are their whole eggs
> packaged?

Last time I had an Egg McMuffin, it was a real egg, so I'm guessing
someone's cracking eggs there.

If it weren't for my dietery restrictions, I'd eat McD's breakfast all the
time. Wouldn't touch their burgers with a ten foot pole.

TFM®

On Fri, 26 Aug 2011 00:48:51 -0400, TFM® <[email protected]>
wrote:

> A pot lid that fits inside the skillet fills the bill. Thanks.

Tight fitting is what you want.... you had me going for a moment. I
hoped you were talking about how to simulate a tagine for split
second.
>
> >
> > I think they still crack eggs, don't they? How are their whole eggs
> > packaged?
>
> Last time I had an Egg McMuffin, it was a real egg, so I'm guessing
> someone's cracking eggs there.
>
> If it weren't for my dietery restrictions, I'd eat McD's breakfast all the
> time. Wouldn't touch their burgers with a ten foot pole.
>
I like McDonald's burgers. I only eat them a couple times a year and
I'm behind schedule, not because I disapprove of McD - I just haven't
gotten there yet.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Professionals have processes to assist them creatively. There will be an
initial consultation during which lots of questions are asked. Most
designers use a design brief form. The questions on the form are
designed to crystallize and solidify your identity and vision, so you
and the designer are clear about it.




--
NoelNigel

On Thu, 25 Aug 2011 22:45:56 -0400, TFM® <[email protected]> wrote:

>On Thu, 25 Aug 2011 20:28:06 -0500, Stu wrote:
>
>> On Thu, 25 Aug 2011 16:06:16 -0400, TFM® <[email protected]> wrote:
>>
>>>I was looking for a way to MacGuyver an egg ring out of something I already
>>>had when it hit me.
>>>Mason jar lids!
>>>
>>>I'll see how it works shortly. Alton would be proud.
>>>
>>>TFM®
>>
>> Try them in panko and deep fried with a small tasting of caviar on top after
>> plating.
>
>Yeah, I'll get right on that, second Tuesday of next week.
>
>Like I can actually afford Panko...
>
>
>TFM®

You're kidding of course.

"Sqwertz" <[email protected]> wrote in message
news:8wgslxphhdfz$.[email protected]..
> On Thu, 25 Aug 2011 22:11:08 -0500, Damaeus wrote:
>
>> In news:rec.food.cooking, TFM® <[email protected]> posted on Thu,
>> 25 Aug 2011 18:00:49 -0400 the following:
>>
>>> Alas, I'll have to find a suitable can at the store. My tuna is in
>>> aluminum,round bottomed cans. Totally unopenable on the bottom.
>>>
>>> The mason jar lid did the trick on egg #1. I lubed it and placed it lip
>>> up in the skillet. Egg #2 stuck like a sumbitch and tore all to pieces
>>> when I lifted the lid.
>>>
>>> Toasted English muffins, ham, 1 perfect egg, 1 disaster. It'll all make
>>> a fabulous turd. I very rarely discard my mistakes.
>>
>> I'm trying to remember how we did it at McDonald's back in the 80s when
>> we
>> actually cracked eggs. There was a rectangular thing that sat on the
>> grill and we poured egg into it. That was fine, but I can't remember how
>> we got both sides cooked. Maybe it was just as easy as letting the egg
>> cook on one side long enough, then lifting the "container" away and
>> flipping it over. I just can't remember the whole process.
>
> There's a hood that closes down over the cooking eggs and heats from
> the top.
>
> I think they still crack eggs, don't they? How are their whole eggs
> packaged?

They do crack eggs. One of my teenagers works at McD's. They are cooked in
rings on the grill with a lid, greased with some margarine-y stuff.

On Aug 25, 8:37*pm, TFM® <hornd...@tampabay.rr.com> wrote:
> On Thu, 25 Aug 2011 20:04:58 -0500, Sqwertz wrote:
> > On Thu, 25 Aug 2011 16:06:11 -0700 (PDT), spamtrap1888 wrote:
>
> >> On Aug 25, 2:13 pm, Sqwertz <swe...@cluemail.compost> wrote:
> >>> On Thu, 25 Aug 2011 16:06:16 -0400, TFM wrote:
> >>>> I was looking for a way to MacGuyver an egg ring out of something I already
> >>>> had when it hit me.
> >>>> Mason jar lids!
>
> >>>> I'll see how it works shortly. Alton would be proud.
>
> >>> Tuna can with both lids removed. That way you don't have the lip of
> >>> the Mason lid to get in the way.
>
> >> I have some old tuna can rings like that, but nowadays, these cans
> >> have deep drawn bottoms, not lids on the bottom.
>
> > Green bean can. *Just fill it with a lot of eggs.
>
> > -sw
>
> I guess I was looking for a Lazy MacGuyver way out. *I have enough tools to
> build a house, I just wanted some nice looking eggs to put on my english
> muffins without having to do a lot of work.
>
> To be honest, I first thought of dumping a can of soup just to use the can.
> No need in filling it to the top after all...
>
> I will search tomorrow for a can of tuna that has rims on both ends.
> I do believe the imported variety from South America fits the bill.
>
> TFM- Hide quoted text -
>
> - Show quoted text -

Shrimp cans work - I don't think they have riounded bottoms yet - or
if they do, there are still the other kind (like's in my pantry).

N.