[good chef's son]

i don't know all the ways to cook an egg, I'm sure this is a question that was popular be fore me but i couldn't find it can any one help me out?

[petalsandcoco]

First , how would you like to cook it ?
Baked
Hard/Soft Boiled
Coddled
Microwaved
Over Easy / Medium / Hard
Pouched
Scrabbled
Sunny Side Up

ps. search bar is a big start here.....

[boar_d_laze]

If you're serious about getting an impressive list together, you really have to hit the books or look for some internet lists by people who've done it for you.

It's a good game of "Quckly, off the top of your head...," and I want to play.

Chef Petals hit many of the generics, and a few of the specifics; I'll try not to be too duplicative.

1. Stiffening a veloute
2. Stiffening any other sauces
3. Hollandaise
4. Bernaise
5. Mayonaise
6. Egg bread (challah, yum)
7. French vanilla ice cream
8. Creme Anglaise
9. Creme Patisserie
10. Creme brulee
11. Custard pie
12. Baked custard (American style -- can't overemphasize the goodness of this)
13. Bread pudding
14. Clafouti
15. Pancakes and crepes
16. Waffles
17. Flan (Spanish style, creamy with no air)
18. Flan (Latin American style, some air and a little drier)
19. Flan (French style -- just a simple custard, really)
20. Floating Island Gisou
21. Ouefs a la Niege
22. Dessert omelette (souffle)
23. Savory omelette
24. Tortilla (Spanish style baked omelette) with whatever but when one thinks of tortillas the mind certainly drifts to potatoes for a tortilla Española
25. Fritatta
26. Shirred
27. Steamed, aka fake poached
28. En cocotte
29. Baked in the shell in the oven
30. Roaste in the shell in the ashes of an actual fire
31. Poached
32. Poached or fried with an underdone yolk, plated on top of a meat so the yolk may serve as a sauce; Kalbsfillet Oskar, Schnitzel Holstein, etc.
33. Huevos Rancheros
34. Huevos con chorizo
35. Huevos con nopales
36. Huevos con huitlacoche
37. Chilaquiles con huevo
38. Eggs Benedict, and all its progeny -- Hussarde, Florentine, etc.
39. Bibambop
40. Chawa-musha
41. Structuring a soup, ala avgolemeno
42. "Noodles" in a soup, ala stracciatelli or egg drop
43. Caesar Salad
44. Devilled
45. Hard boiled, peeled, and served with salt (try truffle salt or smoked salt)
46. Hard boiled, peeled and served as a garnish (can you say caviar?)
47. Pickled (hello beer)
48. Sunny side up
49. Over (I like them over very easy)
50. Egg sandwich (egg fried with the yolk pierced)
51. Egg salad
52. Hard boiled egg "curry"
53. Scrambled (French)
54. Hard scrambled (non-french)
55. As a "scramble," e.g., lox and eggs and onions
56. Egg foo yong
57. Marinated hard-boiled, as for ramen garnish
58. Tamago
59. Okonomayaki
60. Onomairaisu, whether oyoko or whatever
61. Saboyan

I'm sure I'm missing a bunch of my own favorites, but this is off the top of my head and comprised of things I can make without looking at a recipe.

These are a few of my favorite things tra la,
BDL

[good chef's son]

i didn't really expect 61 ways out of 100 as a reply, but since you gave me a list ill start there. Thanks alot

[good chef's son]

oh and I know I need to get alot done if i am to get any where i already have some research and know a little of the basics but still need to put it into action ill find the rest of what i need on own hopefully,i have alot ahead of me-DC

[Meffy]

61... wow... um, I can think of just one more: meringue. Great way to use the whites after making custard, especially if it's for a pie. If meringue is another name for one of the items in the big list, call me Emily Litella and "never mind." :-}

[boar_d_laze]

Meringue is a GREAT call. I had a couple of things which were heavily dependent on meringues like floating island, but should have named the three basics: French (raw), Italian (cooked), and Swiss (also cooked).

Also, I missed savory souffles of all types (and there are several -- a cheese souffle is different enough from a spinach souffle that they should be seen as different things). And missed sweet souffles of all but one type. I did get dessert omelettes -- which are really a subset of sweet souffle. There's at least one person, a pro I think, who does savory souffle type omelettes, too. That is he beats the whites to soft peaks, folds in the beaten yolks, and deflates as little as possible during the cooking process.

I have an excuse for not listing those since it's not something I do. But.. How can one miss souffles?! As was said in the mysterious orient, "Wah ta goo siam."

Any good cook with a good or a long background, and interest in more than one cuisine can match or exceed my list. It's a lot less impressive than it looks at first glance.

Nice catch,
BDL

[PeteMcCracken]

Originally Posted by boar_d_laze

...There's at least one person, a pro I think, who does savory souffle type omelettes, too. That is he beats the whites to soft peaks, folds in the beaten yolks, and deflates as little as possible during the cooking process. ...BDL

Shucks! I thought I was unique!

[Tangy]

wowww who knew there were 61 ways to cook an egg! haha

[Meffy]

"61 ways to cook an egg!"

(With apologies to Paul Simon)

o/~ Y' just tap on the shell, Mel.
Pour it in a bowl, Joel.
Whip it with a whisk, Fisk,
Just listen to me.

Bake it in a flan, Fran,
In its own little flan pan.
Or a nice souffle, Renee,
Then set yourself free. o/~

[DC Sunshine]

Awesome list BDL....shame on you for missing those souffles

Meffy - love that...made my day

[MuffinMaster]

I think pickled egg counts!