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Old 02-26-2014, 04:52 PM   #15
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Originally Posted by redbopeep View Post
Oh, the onion ones look good--looks like you have to pre-cook it (since it has a browned ring on the top...) a bit. Yumm...
Yes, a little precooking is needed, especially with some stronger varieties of onion. Eggs don't take very long to cook and without the precook, the onions would essentially be raw. Just sizzle them in the pan for a few minutes before cracking egg into the ring.
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Old 02-27-2014, 02:43 AM   #16
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I'm definitely going to try that. :-)
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Old 03-01-2014, 03:03 AM   #17
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Perhaps this one belongs under the title "There's always got to be one......".
But:
Fried chopped onion, bacon and mushroom. Stuffed half a pepper (we call them capsicums in Oz), Then fried the lot on the bottom, cracked in an egg, dusted with chilli powder, black pepper and salt, then put them under the griller. Final 30 seconds under the grill was after a quick coating of parmesan cheese and Italian herbs. Served with toast and grated parmesan and a little left over rice. Verdict: Bloody wonderful!!
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Old 03-01-2014, 02:07 PM   #18
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Ok Auzzee, if we are going down this route.. try this one, - a standard dish here in southern Spain..
Fry together some onion, garlic, ham (spanish serrano ham if possible) sliced chorizo sausage (or other spicy sausage). Then add some roughly chopped tomatoes, and some peas. Season to taste and cover and let that lot stew for about 10 min. Remove cover, and make 'wells' in the mixture, and crack an egg into each 'well'. Cover and cook until the whites are set. Serve immediately so that the 'diners' can stir the still cooking yolks into the vegetable mixture. Serve with crusty bread (or toast)
Variations around Spain contain green beans, or broad beans (habas).
Enjoy!
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Old 03-02-2014, 12:19 AM   #19
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Sounds like my type of tucker.
And I'm trying to lose weight......
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Old 03-02-2014, 06:37 PM   #20
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You guys are getting into the exotics! The perfect "egg" gets lost in all that stuff I'm athinkin'
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Old 03-03-2014, 05:37 AM   #21
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Has anyone actually tried cooking an egg in an onion ring or slice of capsicum, rather than just post magazine photos? I can't get it to work, the egg just leaks out the bottom, between the ring and the pan. I'm wondering what the secret is.
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Old 03-03-2014, 08:27 AM   #22
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Del, the pan has to be pretty hot when you start and it has to have a thin little pool of oil in the pan. The heat and the hot oil together pretty much seals up the bottom of the egg immediately. If it's not turning white really fast, it's not hot enough. You can (but don't need to) cook the pepper first which would make it softer and more likely to provide a seal but that is not needed.

Oh--of course your pepper ring (or onion ring) should be cut pretty flat. So use a big knife to get that smooth flat cut. I pour the egg into the ring slowly if I think the bottom of the pepper isn't properly touching the pan or doesn't have an oil seal to the pan. A slowly poured egg has a better chance of not seeping out if you don't have enough oil.
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Old 03-04-2014, 12:17 AM   #23
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Make sure that the vege ring has cooked a little bit first - longer for the onion. It softens conforms to the shape of the pan better. Turn up the heat and try it again...
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