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Huevos High Life by trenchmaker Huevos High Life by trenchmaker
... in a non-artery-clogging version. Seriously I'm against frying anything to death and these beauties are tasty even without dumping half a bottle oil into a pan.
ANYWAYS.... why on earth do I post a food picture? (and not even a decent one... I'm sorry...)

Because... if you are a high galore foodie and avery cooking junkie like me AND love Moleskine you might end up getting grabby hands for their food journal. Finally another Moleskine that made my heart flutter. And my hubby groan in agony.
I posted a small review on my blog:
trenchmaker.blogspot.de/2014/0…

And I might post some more pictures here when I finally write a page without using at least three languages to safe words. Arg!

Anne :sun:
Happy New Year folks! I will image and info bomb you in three days with board game stuff. Finally! :B
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:iconansheen:
Ansheen Featured By Owner Feb 16, 2014  Professional Digital Artist
Woah it looks so delicious! As funny as it may sound: how exactly did you do that? 
I tried to fry the egg like that with the bread and it ended up a total disaster... still tasty though, but it wasn't by far as good-looking :))
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:icontrenchmaker:
trenchmaker Featured By Owner Feb 16, 2014  Professional Digital Artist
Basically the recipe is easy (at least I consider it easy). You just have to have a lot of patience and a good timing.

Uh.... I made photos for my mum... let me search for these...
0. make sure to take your time. This takes up to 45 minutes. In the meantime you can prepare the side dishes (like salad or steamed vegetables). Never rush. If you have a microwave you can cheat but even that takes time and you should 100%ly should know your microwave... very well. Exploding eggs in microwave= catastrophy.

1. Okay, first of all you need good bread. Not the totally fluffy one but something in between brioche and normal bread. I usually bake my own with 50% whole wheat 50% 405er yeast-bread. Bought sour-dough bread should have the right consistence.

2.
You cut the bread into 3 cm thick slices, take a small glass (the diameter should fit intpo the middle of the slices and still leave enough "frame") and punch it very slowly in while rotating. You NEVER punch through!
1 cm bread bottom will be left. You take out the glass, take a knife and very carefully clean out the bread circle and clean up the bread bottom.
Again... this is the most important part.

3. You split eggs and carefully seperate these. See: imagizer.imageshack.us/v2/550x…
And yes, you'll need a lot of dishes for the final product ;)

4. Heat a pan to upper middle temperature. Put in some olive oil or if you want to play safe rapeseed oil. I usually measure oil in tablespoon units. 1 spoon= 10 ml oil/15 ml water. You'll need around 10 ml per bread slice. If you make 2 slices, use 1 spoon first and the other for the bottom side. The original recipe calls for a lot more (100 ml) but it works with that amount as well.
Fry the upper side (not the bottom) till it's crispy brown. Flip. Turn the heat lower (!), dunk in the egg white and carefully set the egg yolk on top of the white. Shove it veryyyy carefully with a spoon into the middle.
See: imagizer.imageshack.us/v2/550x…

5. Cover your pan with a lid (best glass) and let your eggs set. This might take ages but you won't want to burn the bottom of your bread with a too high set temperature. And don't lift the lid every 30 seconds- you want the heat to built up under the lid.
If it takes too long... like 20 minutes, nada happens...
Take out the slices, put them on a plate and shove them into the microwave (or pre-heated oven). Oven I'd say 180° degrees for some minutes, microwave... the last time I was in a rush it was 350W for 30 seconds.... several repititions and keep an eye on the yolk and egg white. These bubble up and you always have to check if you overdid it.

In the end the perfect texture is this:
imagizer.imageshack.us/v2/550x…
The egg white not runny and the yolk soft and not runny.

You can even use 2 egg whites per slice and safe the yolk for.... carbonara or cake or hair treatment... whatever you can think of.

I hope it helps. Let me know if you don't understand anything.
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:iconansheen:
Ansheen Featured By Owner Feb 17, 2014  Professional Digital Artist
Oh woah, thank you so much for taking the time to write such a detailed description! The photos are wonderful especially the last one :drool:
I will definitely try this! I also make my own bread at home so yay! Will try the recipe and come back to you :D
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:iconjulesthenorweegie:
JulesTheNorweegie Featured By Owner Jan 20, 2014
This looks divine!

Oh, and from one foodie to another, this might be the very reason I haven't been creative other way's as of late:
julesthenorweegie.blogspot.co.…

:D
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:icondesireearies15:
desireearies15 Featured By Owner Jan 10, 2014
THAT look good <3
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:icontabascofanatikerin:
Tabascofanatikerin Featured By Owner Jan 8, 2014  Hobbyist
This looks damn delicious...:drool:
I wanna eat this right now!
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:iconellycrazy:
EllyCrazy Featured By Owner Jan 7, 2014
love the colors :P yuumm
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:iconteabutton:
teabutton Featured By Owner Jan 6, 2014  Student General Artist
So beautiful and tasty-looking Llama Emoji-10 (Shy) [V1] 
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:iconsukisan:
SukiSan Featured By Owner Jan 5, 2014
Dein Notizbuch mit den kleinen Zeichnungen sind total toll aus und das Essen erst.... Vielleicht hast du ja in Zukunft irgendwann mal die Gelegenheit das mit uns allen richtig in Buchform zu teilen. Ich könnt mir durchaus vorstellen so etwas zu kaufen. Rezepte mit netten Illustrationen garniert. ^_^ Fänd ich toll. Gern mehr davon!
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:iconhelenlight:
HelenLight Featured By Owner Jan 3, 2014  Hobbyist Traditional Artist
Looks soooo good! I love toasty food. Like some ham toasted with cheese and onions and tomatoes.
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
Hm... sounds great. Except the ham (no oinks on my plate). Have you ever tried Halloumi? Best invention ever!
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:iconhelenlight:
HelenLight Featured By Owner Jan 3, 2014  Hobbyist Traditional Artist
In our family, we eat all types of cheese-related products, but I never heard of the word "halloumi," so no, I never tried halloumi. 
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
ohh... you should definitely give it a chance and try it if you ever happen to stumble over it.
en.wikipedia.org/wiki/Halloumi
Here it's sold in normal super markets and especially the arabian /turkish ones.
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:iconhelenlight:
HelenLight Featured By Owner Jan 3, 2014  Hobbyist Traditional Artist
Definitely. I would love to try it!
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:iconsikari888:
Sikari888 Featured By Owner Jan 3, 2014  Hobbyist General Artist
It looks decent to me. The plating's nice. :> You're vegetarian?
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
I'm a flexitarian as people might call it nowadays. I eat mostly vegetarian/vegan but indulge here and there because I still like the taste of some products- if the production/husbandry is for me acceptable. And that' a pretty slim line for products to walk. I'm got pretty picky.
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:iconsikari888:
Sikari888 Featured By Owner Jan 3, 2014  Hobbyist General Artist
Really? Well, I suppose we're "flexitarians" then hehe. Nice to meet a fellow who eats like me. :>
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
:highfive: good to hear. So few people who actually care and think twice before grabbing total junk.
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:iconsikari888:
Sikari888 Featured By Owner Jan 3, 2014  Hobbyist General Artist
Yeah, precisely. Since when did you become flexitarian?
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
I think... three years ago or better: It started when I realized the food I ate wasn't really good for my body. Over the last three years I learned a lot about and basically threw out a lot of junk and spend gradually more time preparing the food on my own. It costs more time but it's time I learn something that's actually usefull and fun.
My cousin has baker's asthma from the enzymes the bakery uses instead of sourdough- because it's cheaper and faster and more controllable. Up from that point I started baking bread as well. The whole food machinery simply made me angry and mad.
The other huge thing: My father had a heart attack two years ago and since it's literally in the genes in my family I *have* to eat healthy if I don't want to end up dead under the apple tree like my grandpa did.
Of course I still eat chocolate now and than. And of course cheese. But the amount is different.
Best decision ever. I spend less money on food and eat better quality.
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:iconsikari888:
Sikari888 Featured By Owner Jan 11, 2014  Hobbyist General Artist
That's good. Keep it up! Healthy living is always preferable than constantly feeding yourself with unhealthy delicacies. :> Dying is the price to be paid for not taking care of one's body they say.
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:iconengraver78:
Engraver78 Featured By Owner Jan 3, 2014  Hobbyist Digital Artist
ah, egg in basket. lovely
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
Actually no, it's not eggs in a basket. Huevos are a tad more complicated but basically the same except you don't cut the hole through the bread. Takes ages to get the egg done in that version but worth the effort.
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:iconkiriya-kirihara:
Kiriya-Kirihara Featured By Owner Jan 3, 2014   Traditional Artist
Ich beneide dich gerade für Gemüse und so leckeres Essen. :( wehe meine Karenzphase lohnt sich nicht XD und verflucht nochmal, ich suche die ganze Zeit nach einem richtig guten Self-made-Kochbuch und dann präsentierst du mir einfach eines. Wie fies ;_; ich will auch! Wobei meines wohl eher langweilig wird, wenn ich mir deines so ansehe O.o
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:icontrenchmaker:
trenchmaker Featured By Owner Jan 3, 2014  Professional Digital Artist
Also meine Liebe... das ist ganz einfach: Du meldest dich, wir machen ein Date.. und ich bekoche dich. :D
Ich habe immer noch Mohnmousse mit Kirschreduktion, die ich ausprobieren will und für 2 Personen lohnt es sich nicht.

Ansonsten: Ich denke, kein selfmade Kochbuch ist langweilig. Ich stöber gerne in dem meiner Mum und das ist hochinteressant, wenn auch nur in Stechschritt-Schrift Notizen ohne Bildchen drin sind. ;)
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:iconkiriya-kirihara:
Kiriya-Kirihara Featured By Owner Jan 3, 2014   Traditional Artist
So einfach ist das gar nicht, weil ich ja in der Karenzphase keinen Haushaltszucker und keinen Fruchtzucker, keine Zuckerersatzstoffe wie Sojalicithin oder Emulgatoren zu mir nehmen darf. 2g Fruchtzucker sind bei 50g roter Paprika schon erreicht. So leicht ist das also nicht :D das heißt, wir müssen das machen, wenn die Phase vorbei ist :) Da kann ich dann alles essen, was ich will zum Austesten. :)

ich will seit langem die Kochbücher meiner Mutter und meiner Oma abschreiben, weil die Tinte langsam verblasst. Bzw die interesstanten Rezepte rausschreiben. Sowas wie "Blutwurst mit Sauerkraut" brauch ich nicht XD Ich find mit Bildchen sieht's aber viel spannender aus!
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Submitted on
January 3, 2014
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