| Eggs!!
Posted: 11/29/2005 9:12:33 PM | What can't you do with them? Talk about a versatile food...
I like 'em over easy--not good at it though. I break half the ones make.
When they near their expiration dates, I hard boil them and pickle them.
I just adore eggs benedict!! I once made my own hollandaise sauce with some success.
I work full time and go to school full time, and I like to keep a few hard boiled eggs in the fridge for a quick, dashing out the door breakfast. Plus or minus a slim fast.
And egg salad sandwiches are a great lunch.
So--anybody else want to talk eggs??? | |
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Dryad
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Joined: 7/19/2005
Msg: 2 | |
| Eggs!!
Posted: 11/29/2005 9:27:23 PM | for the over-easy ones just put a lid over them for 30-60secs – it cooks the top just a bit and makes flipping them easier :)
Eggs are yummy, especially the very fresh ones.
I like to add one or two into stir-fry or pad tai. | |
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| Eggs!!
Posted: 11/29/2005 9:33:12 PM | I often have eggs for dinner. I mix them with a few veggies, hash browns, and a broken egg like fried rice. I can eat that every day.
Huevos Rancheros is delightful!
Eggs, refried beans and potato are delightful as a burrito.
Quiche. Wow. I love fritatas, and spanish tortillas (the egg dish not the bread) as well.
I could venture into this all night. I have seen some yummy versions of the Benedict lately. More later! I raised chickens until this year. Love a good farm fresh egg. | |
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| Eggs!!
Posted: 11/29/2005 9:35:52 PM | I love eggs, but they don't love me.
I've even tried going to the cage free etc.
Nothing works....Ok they have beano for beans, etc.
Someone know of eggo for eggs?
or something to aid in the digestion of eggs?
(Not referring to those toaster quickie eggo things either.) | |
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| Eggs!!
Posted: 11/30/2005 5:20:06 AM | | So anybody know anything about souflettes? | |
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| Eggs!!
Posted: 11/30/2005 5:23:33 AM | | What's pad thai? | |
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| Eggs!!
Posted: 11/30/2005 5:33:13 AM | | The best known thai dish. | |
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| Eggs!!
Posted: 11/30/2005 6:37:34 AM | | small souflees? | |
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| Eggs!!
Posted: 11/30/2005 9:18:11 AM | | i like eggs over easy on bread with mayo..yummy | |
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| Eggs!!
Posted: 11/30/2005 9:51:38 AM | | Yeah, small ones. I'm a single guy ;) | |
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| Eggs!!
Posted: 11/30/2005 9:52:58 AM | Steve, you are usually much more helpful. :)
Knowing that it is a popular dish in thailand doesn't help me make it... | |
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| Eggs!!
Posted: 11/30/2005 10:03:54 AM | Been feeling ill, sory:
12 Jumbo Shrimp
3 oz. Dry Rice Noodle
2 oz. Fresh Bean Sprouts
1 oz. Chopped (1") Green Onion
3 oz. Fish Sauce
3 oz. Oyster Sauce
3 Vinegar
2 Tablespoons Sugar
2 Tablespoons Crushed Peanuts
1 Tablespoon Paprika
2 Large Eggs
1 Teaspoon Red Chili (if you like it HOT)
1/2 Lemon
Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.
Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.
Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge | |
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| Eggs!!
Posted: 11/30/2005 10:26:25 AM | A souffle is rather easy as well. I suggest you search for a recipe that looks easy for you to prepare, and has most of the ingredients you already own. This will not be difficult. A souffle takes precision care and precise timing, but otherwise, very simple. Best to have a kitchen scale for this one, too.
Here is one for a cheese souffle I have used, and it is simple. This is when you want to use the freshest of eggs you can find. I like mine straight from a hen, but do your best. This will certainly get your date in the very best of moods.
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan (Reggiano is my fav)
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces freshly grated sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes. | |
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| Eggs!!
Posted: 11/30/2005 5:19:10 PM | | My fave with eggs is quiche :) also love the over-easy, but like the OP, I have a hard time making those. | |
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| Eggs!!
Posted: 11/30/2005 7:24:05 PM | | One of my favourite quick suppers is a fried egg, a piece of ham or peameal bacon, sharp cheddar, slice of tomato on a toasted english muffin. Kind of like a home made Egg McMuffin. | |
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| Eggs!!
Posted: 11/30/2005 11:23:45 PM | | Nice quick delicious breakfast would have to be poached eggs on toast. Hungrier mornings with a little time then would have to say an omlette. Favorite filling is chili and cheese but whatever is handy. | |
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| Eggs!!
Posted: 11/30/2005 11:58:06 PM | | I think the biggest problem when cooking eggs scrambled, over easy , and otherwise is most people turn their heat up too high. Keep it low and realize there is residual cooking after you take your egg off the heat (it is still cooking even on the plate). So for over easy, low heat, some real butter, a real fresh egg where the yolk does not break when cracked and you should have an easy time of it. It all should just sliiiiide. | |
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| Eggs!!
Posted: 12/7/2005 1:46:58 AM | fishing eggs:
soft boiled coarsly chopped in a bowl.cover with fresh chopped garlic,salt & pepper.can add hot sauce balsamic reduction or fresh herbs.
eggs from hell:
place spagetti sauce in a frying pan.heat slowly.make 3 circles in the sauce.place one cracked egg in each circle.
gentley spoon sauce over top off the eggs untill set.
serve with pepper & parmesan cheese.garlic toast. | |
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| Eggs!!
Posted: 1/3/2006 10:17:24 PM | | ". . .an egg which has succeeded in being fresh has done all that can reasonably be expected of it." -- Henry James | |
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| Eggs!!
Posted: 1/3/2006 11:15:17 PM | | what about eggs as dessert....as in a custard like creme brulee....or as in a meringue like lemon meringue pie....or key lime pie(one of my persoanl favs....being a floridian for 18 yrs) or even in baked alaska.....making things such as cakes or even brownies would be impossible without eggs....whole cultural dishes would be wiped out if not for the egg.....what would italians have done without eggs......even thoug marco pole stole noodles from the chinese....both need eggs to be in existence.....eggs without doubt are a staple of any culture | |
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rhusbr
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Joined: 10/30/2005
Msg: 21 | |
| Eggs!!
Posted: 1/4/2006 5:06:02 AM | | Did you know egg whites are the only free food: No cholestoral and no fat, yet a complete protein. Secret to cooking with egg whites: Put them next to a strong flavor. You won't miss the yokes with a ranchero sause or in fried rice (ie the soy sause), for example. They are great in salads. | |
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| Eggs!!
Posted: 1/4/2006 1:48:13 PM | as a professional egg cooker...I see eggs as overrated. Because I am sick of cooking eggs..even though I love eggs. IT's a love/hate relationship we have.
Uhm..as for egg whites...we have a frittata aromatized with fried fresh basil...then of course the veggies and what not. I can't say that i like it but it's the only that doesn't really piss me off when I have to cook it. | |
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| Eggs!!
Posted: 1/5/2006 7:22:30 PM | | My favorite egg dish is poached eggs, but they have to be cooked right in the water.. mmmm | |
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| Eggs!!
Posted: 1/6/2006 2:52:54 PM | | Isn't that what poached eggs are suppose to be?? OH wait...they have those weird steaming things. Yeah..not a big fan of those...tends to over cook the yolk. | |
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| Eggs!!
Posted: 1/7/2006 8:09:35 AM | i kove eggs benedict - one of my all time favorites! that is, if they make a decent hollandaise sauce - i have had some really bland ones, which really spoils the eggs benedict!
even though eggs are great, what is killing us is the yolks and the high cholesterol. a friend of mine got me into the habit of using less yolks when cooking. if i know i am going to use quite a few eggs in the dish, then throw away at least half (or more) of the yolks. the eggs will still taste good, just not as colorful. | |
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