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07-30-2007, 08:34 AM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 685
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ile flotante (one of my favourites)
English style custard tarts
Meringues
Clafoutis
Buck rarebit (like Welsh rarebit, and served with poached eggs)
Breton crepes
creme caramel |
07-30-2007, 07:24 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Dec 2001 Location: San Francisco
Posts: 1,170
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All good stuff but I suspect many of these preparations were not on the original list created by Escoffier (it was him wasn't it?)
I often wondered if he was exagerating with his claim that he could prepare eggs100 different ways.
Jock |
07-30-2007, 07:42 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Australia
Posts: 819
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maybe it was 100 different eggs one way....
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Don't be too hard on yourself - others will do that for you |
07-30-2007, 08:22 PM
|  | Riffraff party rep Culinary Experience: Other | | Join Date: Jun 2007 Location: Central Oregon
Posts: 1,032
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100 ways hmm I could think of some really bad recipes but I'll refrain
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no chile left behind |
07-30-2007, 10:46 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007
Posts: 63
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Do the eggs have to be chicken eggs? I mean fish roe, caviar, etc. Maybe Ostrich, duck, or quail eggs? |
07-30-2007, 11:04 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 1,508
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Eggs A La Russe; plus all the other variations on stuffed eggs.
Scotch Eggs |
07-31-2007, 12:49 AM
| | Riffraff party rep Culinary Experience: Other | | Join Date: Jun 2007 Location: Central Oregon
Posts: 1,032
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100 eggs in a spoonful of caviar, eh cwshields
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no chile left behind |
07-31-2007, 08:15 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,136
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Quote:
Originally Posted by cwshields  Do the eggs have to be chicken eggs? I mean fish roe, caviar, etc. Maybe Ostrich, duck, or quail eggs? | Go ahead, be creative.  |
07-31-2007, 06:42 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2006 Location: S.E. Minnesota
Posts: 291
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Egg salad and pickled eggs. |
07-31-2007, 07:13 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Mar 2005 Location: Lake Louise, Alberta
Posts: 502
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Scotch egg (whoops, didn't see that above)
(Trying to earn my Chinese chef hat folds)
Chinese-style egg tarts
Tea leaf egg
Pig trotters and egg in black vinegar
Sweetened Steamed Egg Custard/"Dun Dan" (or egg white custard)
Custard steamed buns |
07-31-2007, 07:15 PM
| | Riffraff party rep Culinary Experience: Other | | Join Date: Jun 2007 Location: Central Oregon
Posts: 1,032
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Egg flower soup
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no chile left behind |
08-01-2007, 10:58 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 811
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mayonnaise....
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
08-03-2007, 07:24 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2006 Location: Sacramento, CA
Posts: 420
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Quote:
Originally Posted by kuan Green eggs and ham? Does that count? | Kuan- now THAT's a classic!!!! LOL
Btw- how many are we up to? do we have a count?
__________________ Bon Vive'  ! |
08-03-2007, 08:18 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007
Posts: 63
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Quote:
Originally Posted by kuan Go ahead, be creative. | I only wish I could...I'll have to defer to the more knowledgable folks here. | | |
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