100 ways to cook an egg

How about Creme Carmel...

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Chef Robin Lane

[Katherine]

Let's wrap it in phyllo and bake it!

[shroomgirl]

Bureka....yummmmmy Fillo with filling (usually greens <spinach> and cheesey) with a raw egg in the middle covered in fillo and baked or fried (yuck)...pretty tasty.

[Greg]

Holsteiner schnitzel! A thinly pounded out and breaded veal cutlet, garnished with a sunny-side up egg and either an anchovy filet wrapped around a caper or hollandaise (I prefer hollandaise).

Has anyone ever heard of eggs a la goldenrod?
I remember having to prepare that in high school in home ec class. Had to do it and serve it to my classmates (I was so awful!). It had something to do with a white sauce and . . . It probably isn't a real thing, just some hokey school project--it was a LOOOONG time ago!

[momoreg]

How did we all forget to mention green eggs and ham?

[cape chef]

Sam I am

[Lyle]

Originally Posted by momoreg

How did we all forget to mention green eggs and ham?

We have Araucana hens that lay green eggs. Very tasty, but that's probably mostly due to how well we feed them.

Does the ham have to be green, too? (Sounds scary...)

[Lyle]

So far, I count 40 ways to cook an egg. There may be one or two that are jokes that I missed (but I picked up on the one with balut). In the order, more or less, in which I found them:

1: Eggs Benedict (English Muffin, Canadian Bacon, Poached egg, Hollandaise and truffle or olive)
2: Deviled Eggs (hard cooked eggs in the shell, stuffed with the yolk, dry mustard, mayo,)
3: Lox and Eggs (diced curred-salmon mixed with chives and scrambled eggs)
4: Oeufs en Beaujolais (eggs poached in Beaujolaise that has been simmered with onions and a bouquet garni w/garlic..poaching liquid is thickend slightly and use as a sauce)
5: Eggah (Persian) (Beatten eggs mixed fresh herbs and chopped pre-cooked vegetables baked until firm in a olive oil coated baking dish...cut into squares or wedges)
6: Boiled, soft
7: Boiled, hard
8: Poached
9: Scrambled
10: Omellette
11: Al la anglais
12: Fried, sunny side up
13: Fried, over easy
14: Fried, over medium
15: Fried, over well
16: Cold emulsion sauce, i.e. mayonnaise
17: Hot emulsions sauces, i.e hollandaise
18: Liaison sauces
19: Sabayon
20: Coddled eggs
21: Basted eggs
22: Fritata
23: Oefs a Nege
24: Tortilla
25: Souffle
26: Shirred eggs. Mmmmm...
27: Deep Fried Eggs-( Eggs deep fried in hot oil controlling the shape with a slotted spoon, folding the white to enclose the yolk)
28: Oeufs En Cocotte (Eggs cooked in a buttered ramakin w/ cream "bain marie style" in the oven with the whites set and the yolks still runny)
29: Flan or egg custard
30: Egg Foo Yung
31: Merenigue
32: Quiche
33: Royal Icing (hope this one counts)
34: Roulade...souffle in a jelly roll wiht various fillings rolled up in it.
35: Fluffy omelette
36: Marbled Tea Eggs
37: Fried Poached Eggs (Eggs that are poached, chilled, then coated with a thick Chicken Veloute and left to chill and set set, then dipped in eggwash-breadcrumbs and fried)
38: Scotch Eggs...hard boiled coated in sausage; breaded and fried...
39: Creme Carmel
40: Bureka....yummmmmy Fillo with filling (usually greens spinach and cheesey) with a raw egg in the middle covered in fillo and baked or fried
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[RouxTheDay]

41. Century egg or hundred-year egg

[HookEmAndCookEm]

42: Pickled egg