The Egg and Us: The Best Revenge, Episode 14

FF

By

April 3, 2018

"The Egg and Us," Chef Garret Fleming and Dr. Fleming on The Best Revenge.


Original Air Date: April 3, 2018
Show Run Time: 39 minutes
Show Guest(s): Garret Fleming
Show Host(s): Dr. Thomas Fleming

The Best Revenge is available for Gold subscribers and higher.
Click here to become a subscriber.

Podcast Player (5 Minute Free Preview)

 

The Best Revenge℗ is a Production of the Fleming Foundation. Copyright 2018. All rights are reserved and any duplication without explicit written permission is forbidden.

FF

FF

The Fleming Foundation

9 Responses

  1. Allen Wilson says:

    Out of pure laziness, I came up with a shortcut to poaching an egg. I just add enough water to a frying pan (not a cast iron pan in this case ) to float it just a little, then, essentially, just fry it in water, sunny side up, or, after the white has cooked enough, maybe slosh some of the water over the yolk to give it a little over-easyness. It’s not a perfect poached egg by any means, but it works and it is quite good.

  2. James D. says:

    Mr. Wilson, is that considered a basted egg?

  3. Thomas Fleming Thomas Fleming says:

    A basted egg is generally an egg fried in butter, constantly basted with the hot butter until the top is done. I don’t know what to call Mr. Wilson’s egg–sort of steam fried. I’ve done it or something similar, and it is fine though it lacks the delicacy of a true poached egg.

  4. Thomas Fleming Thomas Fleming says:

    Fortunately, while I do the boiled, fried, and scrambled eggs, my wife poaches them beautifully and without apparent effort.

  5. Robert Reavis says:

    Farm Fresh is also a better egg than store bought eggs. I can not tell you exactly why but anyone can tell the difference by comparison.

  6. Allen Wilson says:

    Well, I tried boiling four eggs, taking them out at 4, 6, 9, and 12 minutes. The six and nine minute eggs were easy to peel. The four and twelve minutes eggs were not. I was surprised to find that I liked the four minute egg, even though I had to peel the top and more or less suck out the yolk, eating the white as I destroyed the shell. The six and nine minute eggs were the best, though each was a little outside the optimum range for my taste. The twelve minute egg was dry, but nothing a little additive couldn’t fix. Louisiana hot sauce was surprisingly good on it!

  7. Allen Wilson says:

    Anyone else like boiled eggs with pickles?

  8. Robert Reavis says:

    Never tried pickles but love soft boiled eggs with fresh sliced tomatoes for breakfast in the summer. When there were giants who roamed the earth, I have heard that a beer went well with breakfast too. But never have really tried it myself. I think Evelyn Waugh had beer for breakfast on occassion but he was English and eccentric so who knows.

  9. Dot says:

    No matter how one likes his eggs cooked or if they are farm fresh or store bought, the nutritional quality is still the same.
    Cholesterol? Obesity is more of a problem. So enjoy 🙂