[teamfat]

Boy, I sort of vaguely remember my grandmother doing rin tin tin style eggs for us kids decades ago. I wish I had a menu from her restaurant, Lutz's Country House in Dowagiac, Michigan. It would be a nice keepsake.

Okay, it's getting late, I'm getting tired, Fizzer the cat is demanding I step away from the keyboard and devote ALL my attention to him. So I'll end up tonight with a question.

What are some cooking methods that can NOT be applied to eggs?

mjb.

[ED BUCHANAN]

Originally Posted by shroomgirl

NOPE doesn't count. I don't see omelets and scrambled as the same at all Nick. What is a liaison?

Fritata
Oefs a Nege
Tortilla
souffle

A Liaison is hardly used today. It is whipped whole eggs or yolks. or eggs with a dash of cream. It depended on the Potage" It used to be used as an enriching agent for classic cream soups after they came off the stove. It aided in thickening and giveing the finished soup a shiny appearance. Trouble with it was, if there was soup left over in most cases you had to disgard it because of probable bacteria count, and it couild not be bought to a reboil. Also because modern diets sought of frown on the eggs or yolks.

[irish foodie]

Originally Posted by Isa

I can not make scramble eggs. They never taste as good as the one my mother makes. The microwave does help but still my mom's scramble eggs are the best.

same as that with me. my mother makes the most fab scrambled eggs and she is generally a terrible cook (she believes in cremation and carrys it thourgh to her food). that said, i hate chicken but i love my mum's roast chicken (she manages to cook that without cremating it). moms eh?