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Blindfolded eggs

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How do I make blindfolded eggs? I used to have them at work restaurant and loved them.

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  1. I'd never heard of them, so I did a search, and this is what I found:
    "...two very neatly cooked eggs -- they were perfectly round and delicately done, as if they had been half-poached and half-fried. I once knew a short-order cook who achieved the same delicious effect by putting eggs on the griddle, then covering them, and a couple of ice cubes, with a stainless lid. The ice melted and steamed the tops of the eggs while the bottoms cooked on the griddle -- he called them "eggs blindfolded."

    Learn something new every day!

    6 Replies
    1. re: Jeri L

      My mom learned to make them this way from her grandmother, who called them "coddled" eggs. Brings back memories!

      1. re: Cowprintrabbit

        i thought coddled eggs were in the egg cups? coddling means to cook in water just below the boiling point, according to the dictionaries.

        1. re: alkapal

          could be - I didn't get my gourmet cooking genes from my mom; but I love her anyway :-)

          1. re: Cowprintrabbit

            hey there cowprintrabbit, i know my mom and grandma had lots of different names for things. it was all good! ;-)

          2. re: alkapal

            Do you mean shirred eggs?

        2. re: Jeri L

          How about this video chow tip? - how to set a fried egg

          http://www.chow.com/stories/11197

        3. I've made blindfolded eggs by adding the eggs to a hot buttered pan, letting them fry for a few minutes, then covering the pan for another few. This will cause the top of the eggs to film over. (No ice cubes needed.)

          Of course I had no idea that's what the dish was called. My father made fried eggs this way. Saved the embarrassment of flipping a fried egg that won't flip.

          1. Tried all the advice--the one ice cube made it work great!

            1. i grew up eating 'blindfolded' eggs my whole life. That's what my parents called their cooking method, anyway. Here's the 'trick' they taught me and nothing else compares to the beauty and delicious flavor of these blindfolded eggs. Fry your egg(s) in a pan in a small amount of bacon grease. When the bottom of the egg is set and becomes white, tip the pan just a little and with a spatula very GENTLY flip the hot bacon grease over the top of the egg until the top becomes opaque or white. The resulting egg sits up like a sunny side up egg, but the white on top is cooked without having to flip the egg and risk breaking the luscious, runny yolk. My parents were from Texas and we lived in Mississippi. I don't know where they picked up this cooking method, but they called it 'blindfolding' eggs. Of course, we Southerners LOVE our bacon grease! However, my sister now uses olive oil for the same effect with a slightly healthier twist. I stick to good old bacon grease, I just let most of it drain off before plating the egg. I've never tried the ice cube method, but now I admit I'm curious. Guessing it still can't beat the bit of flavor added by the bacon grease! Good eating, all!

              3 Replies
              1. re: palkie

                My dad did exactly the same thing with butter rather than bacon grease. He grew up in Albany, New York in the 1920s. Irish father, German mother.

                1. re: palkie

                  Interesting, I've always heard this technique referred to as "basted" eggs. Now I'm hungry.

                  1. re: palkie

                    I am originally from Texas and that is EXACTLY how my Dad used to make them. After cooking bacon, he'd cook the egg in its grease and the flick/flip the hot bacon grease over it until it had a semi-opaque white covering. They WERE totally delicious! I never cook enough bacon for myself to make them this way, so I came here looking for alternatives and found some.
                    Additional side note, when I was younger, I used to ask for them this way in restaurants, but they didn't know what I meant - they would ask if I wanted them "basted" and I was like... what's that? Maybe a Southern lingo disability on my part! LOL! :)

                  2. It's even easier if you get a really small frying pan with a fitted lid. I have a 5 inch pan that can barely fit two eggs and cook them this way all the time in it. The other benefit, is the egg whites don't run all over the pan and get dried out and crusty around the edges.

                    There's another type of fried egg I had that I'm still trying to figure out how they made it. It was a fried egg still in the shape of an egg, with set egg whites, a runny yolk, and a breaded panko fried crust. I heard this is something Wolfgang Puck does, but it had me scratching my head.