Marc Chevalier
Gone Home
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- Los Feliz, Los Angeles, California
Fertile?
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How do you like your eggs?
- Thread starter Jack Scorpion
- Start date
Haversack
One Too Many
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- Clipperton Island
Breakfast has long been my favourite meal and I've put a fair amount of thought and experimentation into various eggy concoctions. Generally, I prefer omelettes and scrambles. My wife likes poached eggs so I keep inventing new presentations for them. For Omelettes I've found that very often the ingredients of a good sandwich translate into a good omelette. Consider the Club Sandwich: You have smoked turkey, bacon, tomato, and swiss, (Emmenthaler), cheese. Chop them up fine and lay them into a 1, 2, or 3 egg envelope, fold or roll it up so it seals and finish cooking lightly so the cheese inside melts and binds the ingredients together.
I've come up with one scramble which by request has become standard when we have house-guests. First scramble up your eggs in a large bowl. Then add in fresh ground black pepper and 1/2 teaspoon of truffle oil for every two eggs. Beat well in. Then add in crumbled blue cheese and diced prosciutto. Quantity is "as you will". In a cast-iron skillet at medium heat, toast some pine nuts in a bit of good high-fat butter, (e.g. Plugra). As they toast, (it goes quickly), give the egg and stuff mix one last quick beating and pour into the skillet. Keep stirring so nothing sticks. Curds will form quicker than usual because of the medium heat. Continue cooking until the curds are solid and just a little moist. Then serve it forth. To accompany, sliced tomatos if in season, and a romaine lettuce leaf filled with hummus. Beverages as you will.
A classic local dish which I do not do, (so to have something to go out for), is Hangtown Fry.
Haversack.
I've come up with one scramble which by request has become standard when we have house-guests. First scramble up your eggs in a large bowl. Then add in fresh ground black pepper and 1/2 teaspoon of truffle oil for every two eggs. Beat well in. Then add in crumbled blue cheese and diced prosciutto. Quantity is "as you will". In a cast-iron skillet at medium heat, toast some pine nuts in a bit of good high-fat butter, (e.g. Plugra). As they toast, (it goes quickly), give the egg and stuff mix one last quick beating and pour into the skillet. Keep stirring so nothing sticks. Curds will form quicker than usual because of the medium heat. Continue cooking until the curds are solid and just a little moist. Then serve it forth. To accompany, sliced tomatos if in season, and a romaine lettuce leaf filled with hummus. Beverages as you will.
A classic local dish which I do not do, (so to have something to go out for), is Hangtown Fry.
Haversack.
Kimberly
Practically Family
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- 643
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Over Easy
Poached
Omelette
Tabasco is a necessity!
Poached
Omelette
Tabasco is a necessity!
Braxton36
One of the Regulars
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Still up inside the chicken would suit me best!
Kim_B
Practically Family
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Egg in a frame!
Nigel
One of the Regulars
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- East Yorkshire, England
Over easy
Soft boiled
Poached
Scrambled, just set.
and in any omlette.
Soft boiled
Poached
Scrambled, just set.
and in any omlette.
Marc Chevalier
Gone Home
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- 18,192
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- Los Feliz, Los Angeles, California
From the Easter Bunny.
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Embarassingly, I learned only recently that what I always thought of as over-easy is actually something called steam-basted. In any case, I like mine steam-basted. Crack the egg into the frying pan, get a lid of a smaller diameter so that it will cover only the cooking egg, put a little bit of water into the inverted lid, then quickly flip it over to cover the cooking egg. The steam produced will cook the top of the egg, and the bottom will be nice and fried.
mysterygal
Call Me a Cab
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The only way I'll eat eggs is either as an omelette or scrambled, and both ways I like it to be mixed with things (cheese, steak, ect.) that hide the taste and texture of it. Normally, I just find them disgusting!
pretty faythe
One Too Many
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Either as an omlette with ham and cheese, or as a breakfast sandwich from Jack in the Box (bet breakfast sandwiches imho, hate the processed eggs from mcD and the king)
Marc Chevalier
Gone Home
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- Los Feliz, Los Angeles, California
Hold the salmonella, if you please.
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mysterygal
Call Me a Cab
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- Washington
Gone are the days of eating chocolate chip cookie doughMarc Chevalier said:
That was the best part of making cookies!
dhermann1
I'll Lock Up
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What deep profound earth shaking issues are dealt with on Fedora Lounge! Amazing! Well, I've learned a lot from this thread. Funny how it went dormant in November, then suddenly sprang back to life. Anyway, when I was a kid I did that "steam basted" routine, tho I never knew that's what you called it. In the service I was so impressed by those Marine Corps mess hall cooks cracking two dozen eggs onto a huge skillet, and flipping each one in turn with military precision, that I became a devotee of over easy. My dear girlfriend tries her best to make me perfect over easy eggs, and if they come out a wee bit goodyearish, I don't mind because there's so much TLC in them.
But maybe once a year I'll try softboiled. A Large egg usually needs just about three and a half minutes. It's a very precise operation, but the result can be rewarding. Softboiled eggs always remind me of my great Aunt Rachel (1872 - 1956). She gave me my most beloved possession, my 1939 World's Fair spoon. She also gave me a neat egg cup that had a picture of a rooster on the side, and around the top it said "My love will stop when this rooster crows". I still have the spoon, but somehow the egg cup disappeared. If anyone ever sees another one like it, please let me know!
I plan on trying a number of the recipes I've seen here! Except for the haggis. I've had haggis. Feh! (Nothing personal, all you Scots!)
As for the egg in a beer, do you remember Warren Beatty doing that throughout that movie "McCabe and Mrs Miller"? One of those old fashioned things that I think maybe I won't try.
Actually, I think it was a raw egg in whisky. Whataever.
But maybe once a year I'll try softboiled. A Large egg usually needs just about three and a half minutes. It's a very precise operation, but the result can be rewarding. Softboiled eggs always remind me of my great Aunt Rachel (1872 - 1956). She gave me my most beloved possession, my 1939 World's Fair spoon. She also gave me a neat egg cup that had a picture of a rooster on the side, and around the top it said "My love will stop when this rooster crows". I still have the spoon, but somehow the egg cup disappeared. If anyone ever sees another one like it, please let me know!
I plan on trying a number of the recipes I've seen here! Except for the haggis. I've had haggis. Feh! (Nothing personal, all you Scots!)
As for the egg in a beer, do you remember Warren Beatty doing that throughout that movie "McCabe and Mrs Miller"? One of those old fashioned things that I think maybe I won't try.
Actually, I think it was a raw egg in whisky. Whataever.
mysterygal
Call Me a Cab
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- 2,667
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- Washington
hey, egg preferences are like, a big thing, haven't you ever watched 'runaway bride?' it was her indecisiveness of how she liked her eggs that kept her from any kind of real commitment...it just goes to show that the people here know what they want
MinnieRose
Familiar Face
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- Missouri
I haven't been here in quite a while and saw this thread ..... my youngest daughter now has chickens, and we're getting three eggs a day. She is seven and really enjoys the chickens and gathering the eggs. I made the best noodles ever with her eggs!
Stanley Doble
Call Me a Cab
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- Cobourg
This was William Powell's regular breakfast in Double Wedding (1937). It is a very old hangover cure.
Stanley Doble
Call Me a Cab
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- Cobourg
Diamond Jim Brady's favorite breakfast was poached eggs, on top of corned beef hash, with buckwheat pancakes and maple syrup. A big pitcher of fresh squeezed orange juice on the side. He was right.
I also like an omelete made with Cheez Whiz. A big spoonful of Cheez Whiz with some green pepper, red pepper, mushrooms, onions or some combination. There is some flavor or spice in the Cheez Whiz that seems to go with eggs.
Or, a boiled egg, oatmeal with condensed milk and brown sugar, buttered whole wheat toast with strong Scotch marmalade and a mug of tea. Nothing like it to warm you up and set you up for business on a cold day.
I also like an omelete made with Cheez Whiz. A big spoonful of Cheez Whiz with some green pepper, red pepper, mushrooms, onions or some combination. There is some flavor or spice in the Cheez Whiz that seems to go with eggs.
Or, a boiled egg, oatmeal with condensed milk and brown sugar, buttered whole wheat toast with strong Scotch marmalade and a mug of tea. Nothing like it to warm you up and set you up for business on a cold day.
When I remember to, I'll scramble them hard, then add in some salmon and scramble them hard again. Add a little salt, and it's a delicious brunch.
Or sometimes I scramble them day and then add a dollop of ketchup. I've given up trying to get them this way at breakfast food restaurants, where now I just take them "scrambled well" and throw a pinch of salt on them.
Runny eggs are not something I can eat, nor would I wish to.
Or sometimes I scramble them day and then add a dollop of ketchup. I've given up trying to get them this way at breakfast food restaurants, where now I just take them "scrambled well" and throw a pinch of salt on them.
Runny eggs are not something I can eat, nor would I wish to.
Shangas
I'll Lock Up
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- 6,116
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- Melbourne, Australia
Fried, hard-boiled, or poached/eggs Benedict.
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