| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#16
07-28-2007, 10:11 AM
| |||
| |||
 Egg curry--eggs boiled, shelled, then deep fried for a browned outside, then simmered in a curry sauce
__________________ I cook for fun      |
| Sponsored links |
 |
|
#17
07-28-2007, 10:58 AM
| ||||
| ||||
 100 year old eggs Hopple-popple (eggs scrambled with kosher salami) Egg crepes
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
|
#18
07-28-2007, 01:26 PM
| ||||
| ||||
| Pickled eggs. 
__________________ Save a Life. Sign up to be a Marrow Donor Today |
|
#19
07-28-2007, 04:02 PM
| ||||
| ||||
| Green eggs and ham? Does that count?
__________________ Save a Life. Sign up to be a Marrow Donor Today |
|
#20
07-28-2007, 06:37 PM
| ||||
| ||||
| -Quiche -Dropped (ie Egg drop soup) -Easter Bread Italian Easter bread tradition that utilizes whole eggs and Fennel baked into bread. Shame I can't remember the name and all I can remember is Easter Bread. -Sauce Hollandaise -Sauce Bernaise -Sauce Choron -As a Liason (okay... that's yolks but it is part of an egg. LOL) -Chocolate Mousse (yeah I know that using eggs in a mousse has been debated here but I always use them) Last edited by oldschool1982 : 08-02-2007 at 02:36 PM. |
|
#21
07-28-2007, 08:36 PM
| ||||
| ||||
| Hey those don't count! The egg must be the center of attraction, so to speak. Eggs Mornay oeuf a la nage I wonder if you just add the name of the garnish, like eggs "oscar" or eggs perigord.
__________________ Save a Life. Sign up to be a Marrow Donor Today |
|
#23
07-29-2007, 04:55 PM
| ||||
| ||||
| -Souffle omelet (ok someone said omelette but its a bit different) -Egg nog - Russian eggs (hard boiled with caviar on top) - Avgolemono (Greek chicken-egg-lemon soup) - Soy eggs - eggy bread - caramelised egg yolK (Ferran Adria) - pavlova (well no egg yolks but...) - egg foo yung - convent eggs (baked eggs with cream) ...the list is endless - does egg white face mask count?  DC
__________________ Don't be too hard on yourself - others will do that for you Last edited by DC Sunshine : 07-29-2007 at 05:06 PM. |
|
#24
07-29-2007, 04:59 PM
| |||
| |||
| poached eggs caramel flan Easter eggs that are still pink or purple or gray or whatever even after you shell them, with salt and pepper creme brulee--does that count?
__________________ I cook for fun |
|
#25
07-29-2007, 05:40 PM
| ||||
| ||||
| Quote:
   |
|
#26
07-29-2007, 05:50 PM
| |||
| |||
| If the eggs were green, I would notice them more than anything else
__________________ I cook for fun |
|
#28
07-30-2007, 05:11 AM
| |||
| |||
| Is it me or is it getting a bit "gassy" in here?  bwahahahaahahaha! Eggs eggs, the musical fruit the more you eat, the more you...oh wait that's not eggs that's beans! But there should be one for eggs too! |
|
#29
07-30-2007, 05:38 AM
| ||||
| ||||
| Balut! LOL! Really, are we stuck here? We haven't even gotten to 50 yet.
__________________ Save a Life. Sign up to be a Marrow Donor Today |
|
#30
07-30-2007, 06:25 AM
| |||
| |||
| creme Anglaise blancmange cheese souffle pudding souffles Bearnaise sauce Last edited by Ishbel : 07-30-2007 at 06:37 AM. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| So how does one prove they are a chef? | jclopp | Professional Chefs Forum | 6 | 04-05-2007 10:52 PM |
| Names of folds | C.Butler | Pastries and Baking General | 6 | 06-07-2005 06:31 AM |
