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August 2014 Challenge - Eggs - Page 7

post #181 of 270
Quote:
Originally Posted by French Fries View Post

Actually you did post those already (thought I remembered that picture)!! smile.gif  http://www.cheftalk.com/t/81655/august-2014-challenge-eggs/30#post_477950

Oops. I blame it on the jet lag.

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post #182 of 270

Some old pictures (been a bit busy the last couple of days, just did a 400+ round trip through the Zambezi national park by boat. Awesome ;))

 

Some different quiches

 

 

Scrambled egg with bacon, tomato and chives (and lots of black pepper)

 

Rijsttafel on a plate.

I normally do eggs in peanut sauce, but decided to go for eggs in sour tomato sauce t

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post #183 of 270

Thanks all I have an ace in my back pocket I don't think many people know about. 

 

  • I love cooking eggs always have. Breakfast in fact is probably my favorite meal to prepare
  • When I was at culinary school (way back when the American colonies were being settled :p) I did my externship at the Four Seasons Hotel in Chicago and I worked the breakfast line for quite a long time. I remember fondly on Saturday morning myself two others cooks and the executive chef Rato Demarmels sling out omelette after omelette . 

 

 

@phatch thanks for the thumbs up. I honestly thought of you when I was making the omelette and purposely let it cook longer and was sure it was perfect for you. I did see a bit of egg run out and knew I was not quite at Phatch-egg-perfection but pretty close.

 

Thanks for all the kinds words everyone it really made my day.

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Nicko 
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Thanks,

Nicko 
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post #184 of 270

Now I am in the camp of that is way undercooked.... like my eggs set

 

Quote:

Originally Posted by Nicko View Post
 

Here is my simple omelette.

post #185 of 270

Undercooked, yes. :) That is a proper French omelette. The way it should be.

Also, omelettes always remind me of something my grandma used to say when she taught me how to make them when I was a child. She said, "The only thing more complicated than the perfect omelette is a woman." It still makes chuckle when I think about it. :)

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post #186 of 270

Just got back from seeing "100 Foot Journey" in which Helen Mirren

 

 

Warning: Spoiler! (Click to show)
 is the proprietor of a one Michelin-star restaurant in the French countryside. She feuds with an Indian family who sets up "Maison Mumbai" across the street, a clash of cultures and a love story ensue, yada yada. But in a key scene the Indian chef auditions for a spot in the French kitchen by making an omelet with Indian seasonings. I think it was overcooked (the omelet was browned on the outside) but that may be debatable.

 

 

I made my first key lime pie yesterday. I intended to use a recipe from the King Arthur Flour website but when I consulted some CT members in the general Baking and Pastry forum, I was persuaded to abandon KAF's overly-milky recipe and use @foodnfoto 's tried-and-true formula: four egg yolks, one 14 ounce can of sweetened condensed milk, 1/3 cup key lime juice. The filling was just right. The crust I made from the KAF recipe (used pretzel crumbs instead of graham crackers), and I won't use it again. Just not what your mouth expects with that pie. However, I didn't bring home any leftovers from the dinner party.

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post #187 of 270

@MaryB @helloitslucas couple things to keep in mind. I took these photos right out of the pan. There is carry over cooking so actually I did prepare it technically correct because, by the time it arrives at the guests table (or the dinner table) the eggs are fully set. 

 

@phatch I did cook a second omelette last night and let it set longer and had no browing on the exterior skin so it is possible to let it set longer and still get that beautiful yellow roll. 

 

Let us all quickly defer to the master himself the Yoda of the omlette.

 

Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #188 of 270

My latest entry is fried eggs. I have never prepared these before but have always wanted to try it. Heated my oil and the first egg came out great. The second egg the oil was too hot and blew out. The third egg I started in a metal spoon and then finished it in the oil and it came out perfect as well. This is an extremely messy way to cook eggs and probably something I would only do for a large crowd or in a professional setting. Oddly enough even the egg is surrounded by oil it sticks to everything so you have to keep it moving. That is why the third method of starting it in the spoon and slowly lowering it into the oil was the best.

 

 

 

 

 

 
 
 
 
 
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Nicko 
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Thanks,

Nicko 
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post #189 of 270
@Nicko I'm so happy to see you participating in the challenge. Are you oil poaching those eggs?

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post #190 of 270

Deep Frying

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Thanks,

Nicko 
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post #191 of 270
Breakfast today is eggs over easy, that I butchered, with some potato hash, zucchini, leeks and onion, drizzled with some home made chimichiuiri.
The potatos and zucchini were pulled from the garden. [IMG]
post #192 of 270

@KingNothing very nice 

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Thanks,

Nicko 
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post #193 of 270
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

Deep Frying

 

Looks interesting, a way to get the crispy browned bits and a runny yolk. Today, though, Karen is getting a standard cheese and mushroom omelet, nothing to fancy.

 

mjb.

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post #194 of 270

@teamfat this technique is another one I learned from Jaques Pepin. While I have seen him do this many times I had never tried it and it is one I would do again but for a larger crowd. You are right unlike poached eggs you get some nice "crispy bits" very nice.

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Nicko 
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Thanks,

Nicko 
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post #195 of 270

What's the target oil temp for this?

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post #196 of 270

Nicko my mother used to fry eggs like that when i was younger... 

The good ol´days 

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post #197 of 270

I actually prefer a little browning, matter of personal taste I guess. Texture thing too...

 

Quote:

Originally Posted by Nicko View Post
 

@MaryB @helloitslucas couple things to keep in mind. I took these photos right out of the pan. There is carry over cooking so actually I did prepare it technically correct because, by the time it arrives at the guests table (or the dinner table) the eggs are fully set. 

 

@phatch I did cook a second omelette last night and let it set longer and had no browing on the exterior skin so it is possible to let it set longer and still get that beautiful yellow roll. 

 

Let us all quickly defer to the master himself the Yoda of the omlette.

 

post #198 of 270

Cheesecake. Hey, it's a custard. Lighting is a bit odd.

 

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post #199 of 270
Omg I haven't has cheesecake since Christmas, totally needing some right now! Pass me a slice!

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post #200 of 270

I had this great idea of doing a pizza calzone, with a runny egg on the inside.

BUT I messed it up completely. The left over yeast (instant) from last week refused to do its job and I ended up with more like a huge empanada with hard boiled egg inside (as the dough took to long to set, even though the oven temperature was high enough at close to 250 oC).

It was still tasty though.

 

 

 

 

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post #201 of 270

@butzy too bad about the yeast but still a great idea. It looks tasty to me.

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Nicko 
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Thanks,

Nicko 
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post #202 of 270

Deviled egg on avocado paste

 

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post #203 of 270
Quote:
Originally Posted by Nicko View Post

@MaryB @helloitslucas couple things to keep in mind. I took these photos right out of the pan. There is carry over cooking so actually I did prepare it technically correct because, by the time it arrives at the guests table (or the dinner table) the eggs are fully set. 



 



@phatch I did cook a second omelette last night and let it set longer and had no browing on the exterior skin so it is possible to let it set longer and still get that beautiful yellow roll. 



 



Let us all quickly defer to the master himself the Yoda of the omlette.



 




 



i saw Jacques Pepin demonstrate this on Public Television about year ago, and looked and found this You Tube version. Tried it several times. Little tricky, but sure is nice.
post #204 of 270

Here is this evenings entry one of my favs eggs en cocotte.

 

 

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Nicko 
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Thanks,

Nicko 
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Bacon (I made)
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post #205 of 270

Yum, @Nicko

 

All this has me jonesing for poached eggs with hollandaise. I think that'll be my lunch with a little salad. 

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post #206 of 270

@Mezzaluna thanks! Forgot to mention the one egg has marinara at the bottom and parmesan cheese on the top which melted during the cooking. It was very tasty! 

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Nicko 
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Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
(26 photos)
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post #207 of 270
How did you remove the eggs from the ramekin? Mine sticks big time!

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post #208 of 270

@Koukouvagia generous portion of butter. 

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Nicko 
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Thanks,

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All About Braising: The Art of Uncomplicated Cooking
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Bacon (I made)
(26 photos)
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post #209 of 270

@Nicko first time I see oeufs en cocotte plated like that without the cocotte. Very elegant, and it makes them more appetizing that way!

post #210 of 270
I agree with you FF, they look so appetizing.

Nicely done Nicko, just they I like them.

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