:blush:OK people im new i checked out the forum i no u have a topic on this but, i still need help naming 100 ways 2 use eggs......this is wat i got so far......
scrambled
Eggs Benedict(English Muffin, Canadian Bacon, Poached egg, Hollandaise and truffle or olive)
Deviled Eggs (hard cooked eggs in the shell, stuffed with the yolk, dry mustard, mayo,)
Lox and Eggs (diced curred-salmon mixed with chives and scrambled eggs)
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)
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)
boiled
poached
Omellette
Al la anglais
cold emulsion sauce, i.e. mayonnaise , Hot emulsions sauces, i.e hollandaise
liaison sauces
Sabayon
coddled eggs
Basted eggs
Fritata
Oefs a Nege
Tortilla
souffle
Shirred eggs
fried eggs (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.)
steam-fry the eggs
"Liaison" is a classic thickening and enrichening procedure where you add egg yolks to finish a sauce or a soup.
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
"Royal Icing" with "egg whites" and powdered sugar
Microwave
Marbled Tea Eggs
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)
Scotch Eggs...hard boiled coated in sausage; breaded and fried
Bureka (Fillo with filling (usually greens <spinach> and cheesey) with a raw egg in the middle covered in fillo and baked or fried)
eggs a la goldenrod
green eggs and ham
Roulade...souffle in a jelly roll wiht various fillings rolled up in it.
Creme Carmel
Century egg or hundred-year egg
Pickled egg
egg salad
Chicken Liver Pate
Hindoo Eggs
Tarragon Brie Sauce
Beef and Sausage Roll
Cabbage Mushroom Pie
In Pancakes
In Waffles
To lighten Mousses
Cakes
Creme Angalaise
Ice cream
Pastry Cream
Meringue
Italian Meringue Butter cream frosting
Pâte à choux
Raft for Consume
Glaze for pâté en croûte
Mousseline-_style_ Forcemeat
mayonaise
french toast
to brush and bright pastries
Caesar Salad
Soufflés
Thickener for Soups
Duchesse Potatoes
Consommé Royale
Consommé Célestine
Puddings (all types)
Corn Bread
Potato Kugel
Potato Latkes
Tamago
souffle (all types)
Pasta
Pavlova / Meringues as cookies, pie toppings, etc.
Aspic
Egg-nog drinks
Quenelles
Shells put in Coffee when brewing
Sweet Potato Casserole
Spanish Potato Tapas:rolleyes:
scrambled
Eggs Benedict(English Muffin, Canadian Bacon, Poached egg, Hollandaise and truffle or olive)
Deviled Eggs (hard cooked eggs in the shell, stuffed with the yolk, dry mustard, mayo,)
Lox and Eggs (diced curred-salmon mixed with chives and scrambled eggs)
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)
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)
boiled
poached
Omellette
Al la anglais
cold emulsion sauce, i.e. mayonnaise , Hot emulsions sauces, i.e hollandaise
liaison sauces
Sabayon
coddled eggs
Basted eggs
Fritata
Oefs a Nege
Tortilla
souffle
Shirred eggs
fried eggs (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.)
steam-fry the eggs
"Liaison" is a classic thickening and enrichening procedure where you add egg yolks to finish a sauce or a soup.
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
"Royal Icing" with "egg whites" and powdered sugar
Microwave
Marbled Tea Eggs
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)
Scotch Eggs...hard boiled coated in sausage; breaded and fried
Bureka (Fillo with filling (usually greens <spinach> and cheesey) with a raw egg in the middle covered in fillo and baked or fried)
eggs a la goldenrod
green eggs and ham
Roulade...souffle in a jelly roll wiht various fillings rolled up in it.
Creme Carmel
Century egg or hundred-year egg
Pickled egg
egg salad
Chicken Liver Pate
Hindoo Eggs
Tarragon Brie Sauce
Beef and Sausage Roll
Cabbage Mushroom Pie
In Pancakes
In Waffles
To lighten Mousses
Cakes
Creme Angalaise
Ice cream
Pastry Cream
Meringue
Italian Meringue Butter cream frosting
Pâte à choux
Raft for Consume
Glaze for pâté en croûte
Mousseline-_style_ Forcemeat
mayonaise
french toast
to brush and bright pastries
Caesar Salad
Soufflés
Thickener for Soups
Duchesse Potatoes
Consommé Royale
Consommé Célestine
Puddings (all types)
Corn Bread
Potato Kugel
Potato Latkes
Tamago
souffle (all types)
Pasta
Pavlova / Meringues as cookies, pie toppings, etc.
Aspic
Egg-nog drinks
Quenelles
Shells put in Coffee when brewing
Sweet Potato Casserole
Spanish Potato Tapas:rolleyes:
