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i need help with my hat

post #1 of 12
10/19/09 at 8:21am
Thread Starter 
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?
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post #2 of 12
10/19/09 at 8:36am
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.....

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
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post #3 of 12
10/19/09 at 9:35am
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
What were we talking about?
 
http://www.cookfoodgood.com
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post #4 of 12
10/20/09 at 7:37am
Thread Starter 

wow thanks

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
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post #5 of 12
10/20/09 at 8:13am
Thread Starter 
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
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post #6 of 12
10/20/09 at 10:41am
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." :-}
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post #7 of 12
10/20/09 at 11:19am
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
What were we talking about?
 
http://www.cookfoodgood.com
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post #8 of 12
10/20/09 at 12:32pm
Shucks! I thought I was unique! :lol:
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 12
10/20/09 at 2:06pm
wowww who knew there were 61 ways to cook an egg! haha
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post #10 of 12
10/20/09 at 3:59pm
"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/~
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post #11 of 12
10/20/09 at 4:20pm
Awesome list BDL....shame on you for missing those souffles :D

Meffy - love that...made my day
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #12 of 12
10/27/09 at 3:25am
I think pickled egg counts!
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