100 ways to cook an egg

If my memory serves me right:
the grande toque belongs to the Chef.
Also these hats have 100 pleats which refer to the as many different ways to cook an egg. When a person has mastered all 100, they earn this hat.
What are the 100 ways to cook a egg.
Danielle
My answer scrambled

[This message has been edited by chefteldanielle (edited 12-30-2000).]

[layjo]

This is a good question to think about! I'll list 5 that I know and let someone else continue...
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)


[This message has been edited by layjo (edited 12-30-2000).]

[This message has been edited by layjo (edited 12-30-2000).]

[Nick.Shu]

i do believe the bases are:

boiled
poached
scrambled
Omellette
Al la anglais
fried
cold emulsion sauce, i.e. mayonnaise
Hot emulsions sauces, i.e hollandaise
liaison sauces
Sabayon
coddled eggs

umm, if it wasnt for the alcohol, et al,,,.

Post script, 1) i think its about 15 pleats, if not 12 and 2) scrambled and omelletes are pretty much the same. - trust me i counted the pleats out of curiousity (im probably wrong though)



[This message has been edited by Nick.Shu (edited 12-30-2000).]

[David Jones]

Basted eggs? (Heard of them, but don't know what they are.)

[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

[momoreg]

Shirred eggs. Mmmmm...

Also fried eggs can be sunny side up or over easy.

Basted eggs are fried eggs where the hot fat is spooned over the eggs as they cook, until the whites are set.

Another method is to steam-fry the eggs (or whatever it is called) - the eggs are broken into a (non-stick) pan, a couple of tablespoons of water are added, and the eggs are covered and cooked gently until the whites are set and have formed a thin film over the yolk (or mine have always done that).

I know of several different methods to soft-boil and hard-boil an eggs - would that count towards the 100?

[layjo]

well...I think a "Liaison" is a classic thickening and enrichening procedure where you add egg yolks to finish a sauce or a soup. And I also belive that an omelete and scrambled eggs are two different preperations
Let me see if I can think

-Deep Fried Eggs-( Eggs deep fried in hot oil controlling the shape with a slotted spoon, folding the white to enclose the yolk)

-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)
-Flan or egg custard
-Egg Foo Yung
-Merenigue
-Quiche
-Fondant Icing(hope this one counts)

[Nick.Shu]

quiche?, wouldnt that mixture be a savoury "creme renversee", a egg custard?

[Katherine]

When I was in school, we made a fluffy omelette. There's a dish you never see any more. At the time it was considered a standard classic presentation. You'd need quite a sauce to choke it down, dry and tasteless.

[momoreg]

Fondant icing? How is that egg?

[shroomgirl]

Sorta on the topic....Julia Child years ago said one of the most difficult things to master was scrambled eggs...size of pan, butter added at various times...etc..

Roulade...souffle in a jelly roll wiht various fillings rolled up in it....I love it for large groups.

[layjo]

Sorry about that ....I ment to say "Royal Icing" with "egg whites" and powdered sugar. (Instead of Fondant Icing!) I was half asleep when posting and plus its been a while since I've made some! Got the names mixed up. Now I'm up and drinking some coffee and ready to make few eggs! Next time I'll try to double check what I post....Victor



[This message has been edited by layjo (edited 01-01-2001).]

[Isa]

Thanks for the advice but I'm not sure I want to learn. There are things that taste so much better if your mother makes it. In my case it's scramble eggs. If I learned, she would ask me to make them when I drop by and that would deprive me of her eggs. So if you don't mind I'll continue to say I can't make scramble eggs so my mom can continue to make some for me when I drop 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.