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August 2014 Challenge - Eggs

21K views 269 replies 42 participants last post by  bluefd40 
#1 ·

We've been on a world tour. Uncharted waters for some, enticing challenges for others. I feel that maybe it is time to once again focus on a single ingredient.

Eggs.

So let's see what you got. Omelets. Scrambled. Bernaise over poached salmon. Pickled with beets and crumbled on a salad. Fresh pasta. Fried rice. Sunny side up over a pile of hash browns. Show us something with eggs in it, make my life miserable trying to pick the next host. I expect to see at least a hundred different ways to cook an egg.

 
#7 ·

Crabcake Benedicts with Bacon Hollandaise (because Hollandaise doesn't have enough saturated fat to begin with!!)

Use your favorite crabcake recipe for a base, top with poached eggs. To make the Hollandaise, dice up a couple slices of bacon and fry until crisp. Add some of the rendered fat to your clarified butter. Make your Hollandaise as you normally would, stirring in the crispy bacon just before serving. This is one to definitely clog your arteries, but what a way to go!!!!
 
#15 ·
I made this earlier this week so I suppose it doesn't technically count, but here it is anyway.

Braised Chinese Omelet


If I were making this for one or two people, I'd do it differently. Build the sauce, keep hot. Make the omelet disks, stir fry the filling, roll, sauce, serve--no braising/simmering step.

But when cooking for the whole family I make the disks, fry the filing, roll, assemble in a skillet, make the sauce and pour over, simmer until hot throughout.

Make an omelet skin in a 6" non-stick skillet. Yield about 2 omelet skins/egg and it's a good serving size as well.

 
#17 ·
Breakfast this sunday

I had to try that toast-and-egg thing. Don't know if there's even a name for it. Kinda stupid imo. Make a hole in the bread, panfry and drop an egg in the hole and continu frying the whole thing. Yep, that's it...


Pain perdu

You all know this as French toast but it's made in many regions in Europe. Nothing very French about it. Egg beaten with milk and a bit of sugar. Let the bread soak up the mixture. Panfry, drop a spoonful of dark brown soft sugar on it et voilà, pain perdu, which means "lost bread" in English; has to do with the fact that it was made with not so fresh bread.

 
#19 ·
I am so new to this I'm hesitant.

I do something with a poached egg that might make some cringe, but have nothing but compliments.

I start with Veal Osso Buco. I use a white wine and veal stock as not to be too rich. When the shanks are done I make one slit and remove the bone and put the shank back together. I then finish my sauce. I prepare a Polenta and plate with a sort of well in the middle.

I place the shank in the middle, then remove whatever marrow I can extract and top the shank with the marrow and my quazy gremolata (lemon zest,garlic,parsley,pec.Rom and a small dab of anchovy paste). I then add a poached farm egg and top with sauce.

panini
 
#24 ·
I like my yolks soft... 

Usually sunny side up, so as im cooking them ill usually put a few drops of water in the pan and put a lid for a few seconds to minutes on low heat.... 

Now if im lazy all make them scrambled.... 

I have actually begun to enjoy cooking boiled yuca and frying them in oil with eggs and seasonings. 

Eggs at home is a meal at least once a week, and i can make them about 100 different ways depending on what i have on hand and depending on my mood. 
 
#25 ·
As evidenced by the crab omelet and sunny side up eggs in my initial post, I like runny yolks, softer omelets and scrambled. My wife, however, prefers this:


She likes some brown on hers. Just made this one for her lunch, cheese and tomato,topped with some sour cream and served with some poppy seed bread, blueberries in cream.

mjb.
 
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