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Eggs - What a Beautiful Thing!

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treb Mar 31, 2014 10:55 AM

I was just browsing the frig when I saw that box of eggs and thought what an amazing product. You can practically make anything with them, from scrambled to over easy, in a cake, or a sweet bread dough to make sticky buns, in an omelet, an egg drop soup. My latest is an Italian Fritita baked in the oven with a medley of prochuitto, green veggies, fresh herbs and some fontina cheese.

So what are some of your favorite ways to use those incredible eggs.

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  1. pinehurst RE: treb Mar 31, 2014 11:07 AM

    Lots of great ideas here
    http://chowhound.chow.com/topics/6806...

    Lately, I like eggs (hard boiled or sunny side up) on a salad. I also like them baked in an avocado.

    1. iL Divo RE: treb Mar 31, 2014 11:09 AM

      I just steamed 6 over simmering water-they're in their ice bath right now so I can peel 'em. this juicing thing is making me crave proteins so nuts and a HBE may help that.

      really do enjoy:

      PD's hard boiled egg casserole as bad as it sounds

      egg salad sandwiches

      HBE's in fresh potato salad

      ham/egg/pickle wrap up appy's

      Egg Benedict (if you can find someone who can actually do the egg right) 9 times outta 10 they're not cooked enough for me

      deviled eggs made from crazy ingredients

      edit: forgot to add crepes, love those things filled with just about anything

      conversely don't care for:

      Scotch eggs
      HBE's in the middle of meatloaf
      frittatas
      or too many eggs in a pound cake (too eggy for my taste)

      10 Replies
      1. re: iL Divo
        f
        ferret RE: iL Divo Mar 31, 2014 11:12 AM

        This may be a challenge for me: find an egg preparation that I don't like.

        1. re: ferret
          mariacarmen RE: ferret Apr 4, 2014 11:19 PM

          same here.

          1. re: ferret
            t
            treb RE: ferret Apr 5, 2014 01:49 PM

            Right about now, I looking for some creamy carbonara.

          2. re: iL Divo
            m
            miss_belle RE: iL Divo Mar 31, 2014 11:54 AM

            I just checked out PD's recipe.That does sound quite tasty. Especially over toast.

            1. re: miss_belle
              iL Divo RE: miss_belle Apr 1, 2014 07:12 AM

              you know miss belle, I'm not a fan of this particular TV personality, but years ago when she made it on TV, it looked like it just might work. it did for whatever reason and I truly did like it as did the family, it disappeared.

              1. re: miss_belle
                r
                Roland Parker RE: miss_belle Apr 4, 2014 10:58 PM

                Hardboiled eggs baked in a béchamel sauce is a very old recipe. You'll find it in many 19th and early 20th century cookbooks.

                Given the surfeit of eggs at a time when so many people kept their own chickens, there are scores and scores of egg recipes in older cookbooks. It's quite fascinating reading through all the possibilities for preparing eggs.

                1. re: Roland Parker
                  s
                  Sharuf RE: Roland Parker Apr 8, 2014 10:17 AM

                  Substitute a curry version of béchamel sauce and you've got another old fashioned favorite.

                  1. re: Sharuf
                    t
                    treb RE: Sharuf Apr 8, 2014 10:32 AM

                    This sounds great. Bechamel with attitude!

              2. re: iL Divo
                t
                treb RE: iL Divo Apr 1, 2014 04:44 AM

                Ah... the good ole egg salad, really like it with celery salt.

                1. re: treb
                  iL Divo RE: treb Apr 1, 2014 07:14 AM

                  there are 5 sandwiches that since a little girl, were always my favorites. egg salad was one of them, they are just so good. my darling beautiful grandmother only used the yoke and a little mustard with her mayo. although I liked much better the way I may it, even as a little girl, I loved hers as well. ahhhh, the memories

              3. f
                ferret RE: treb Mar 31, 2014 11:10 AM

                My life would be tremendously impacted if eggs were suddenly off my menu. I can eat eggs all day every day and never get bored.

                5 Replies
                1. re: ferret
                  iL Divo RE: ferret Mar 31, 2014 11:40 AM

                  ....oh I'm with you ferret... I love 'em too, just a few ways I'd pass is all

                  1. re: ferret
                    t
                    treb RE: ferret Apr 1, 2014 04:45 AM

                    Agree, there are so many ways to use them, imagine if the layers went on strike!

                    1. re: treb
                      BeefeaterRocks RE: treb Apr 1, 2014 10:34 AM

                      Having raised chickens, I can tell you that they do indeed go on strike.

                      1. re: BeefeaterRocks
                        t
                        treb RE: BeefeaterRocks Apr 1, 2014 11:14 AM

                        Or is it really a short breather.

                        1. re: treb
                          BeefeaterRocks RE: treb Apr 1, 2014 01:27 PM

                          When you are spoiled by having fresh laid eggs it can seem like forever.

                  2. s
                    sharebear RE: treb Mar 31, 2014 11:15 AM

                    Sometimes as a snack I'll beat an egg very lightly, then spread it extra thin on a skillet, peel off and eat while still piping hot. Like a hot, thin egg crepe. A perfect little hit of protein.

                    5 Replies
                    1. re: sharebear
                      q
                      Querencia RE: sharebear Mar 31, 2014 07:14 PM

                      Sharebear, some time when you do that, sprinkle the pre-shredded sharp cheddar cheese that comes in a bag all over your egg, so that it melts as the egg cooks, then when you fold it over put it in a toasted whole wheat English muffin spread with a little mustard.

                      1. re: Querencia
                        t
                        treb RE: Querencia Apr 1, 2014 04:46 AM

                        When the cheese oozes out the sides, excellent.

                        1. re: treb
                          iL Divo RE: treb Apr 1, 2014 07:16 AM

                          treb, don't you mean "egg-cellent"?

                          1. re: iL Divo
                            t
                            treb RE: iL Divo Apr 1, 2014 07:54 AM

                            Great point, fits the topic perfectly!

                        2. re: Querencia
                          t
                          treb RE: Querencia Apr 1, 2014 04:47 AM

                          Sometimes I use a smear of jam then fold the egg over it.

                      2. LindaWhit RE: treb Mar 31, 2014 11:51 AM

                        A simple dinner for me is cream cheese scrambled eggs. Whup up several eggs with salt, pepper, and some half-and-half or heavy cream (milk if you don't have either of the former). Carefully add in cut-up bits of cream cheese, and cook in a heated pan into which you added some butter. I like them "soft-scrambled" - the cheese is just melted, and the eggs aren't browned but they're cooked. A "side dish" of a toasted and buttered English muffin, and it's dinner. Or breakfast. :-)

                        For something a bit longer in preparation, I do enjoy quiches. Chopped and cooked bacon, roasted asparagus, and grated fontina or Monterey Jack cheese.

                        Lemon-Blueberry Sour Cream Cake. Makes a very large tube or bundt pan, so when it gets made, the majority goes into work.

                        1 Reply
                        1. re: LindaWhit
                          s
                          sandylc RE: LindaWhit Mar 31, 2014 05:48 PM

                          I do the cream cheese blobs in scramble eggs, too...sometimes with sautéed mushrooms....

                        2. viperlush RE: treb Mar 31, 2014 11:52 AM

                          Anytime I make a simple scrambled egg (no milk, no bacon drippings, etc) with only a little butter, I am amazed by how good it tastes.

                          My favorite " lazy" dinners are crustless quiche and omelets. I use up what ever veggies, cheeses , etc i have on hand.

                          1. njmarshall55 RE: treb Mar 31, 2014 01:32 PM

                            Frittata (definitely!), deviled eggs, egg salad, fried, scrambled...VERY versatile. Agreed!

                            1. Will Owen RE: treb Mar 31, 2014 05:31 PM

                              Only egg things I don't like are the scorched fluffy omelets my mom made; bless her heart, that was the only kind she knew about. And until recently I couldn't stand sweet custard, but the part of my taster that hated the burnt-hair overtone has been blunted with age. I don't care for soft meringue, either, but if it's on a good lemon pie …

                              Streaky-soft scrambled eggs cooked in butter are what I wake up wanting most days, sometimes just with toast, sometimes on top of potatoes, or sausage, or even leftover Mexican stuff. This morning it was a small pasta plate of steamed shu mai that I ate through and with the egg layer. And my increased tolerance for crisp fried egg has made me a big fan of frittatas, especially with just chopped tomato, avocado and coarsely-grated cheese.

                              My favorite devilled eggs are the simplest: rub the yolks through a wire sieve to a fluffy powder, then stir in enough Trader Joe's wasabi mayonnaise to make a workable paste and a bit of salt to taste. Top with a sprinkle of Spanish smoked paprika.

                              1. lamb_da_calculus RE: treb Mar 31, 2014 05:38 PM

                                I recently made a modified version of chawanmushi in which I made a kombu stock (i.e. dashi without the bonito flakes), tempered a few lightly beaten eggs with it, and then cooked the eggs by stirring constantly over a double boiler until thickened around 165-170F. Topped with strips of green onion and the hydrated kombu. Really simple, clean, and tasted great to me.

                                I think savory custard is an underrated route for eggs. I'm looking forward to doing one this spring that uses braised morels, asparagus, and chive blossoms. I might swap out chive blossoms for ramps since the morels and asparagus are pretty strong, but I'm a sucker for how pretty the blossoms are.

                                2 Replies
                                1. re: lamb_da_calculus
                                  s
                                  sandylc RE: lamb_da_calculus Mar 31, 2014 05:51 PM

                                  I used to do an herb-leek custard that was really good. I should look that one up.

                                  1. re: lamb_da_calculus
                                    t
                                    treb RE: lamb_da_calculus Apr 1, 2014 04:50 AM

                                    Morels and asparagus what a great combo!

                                  2. ipsedixit RE: treb Mar 31, 2014 06:10 PM

                                    Have a rice cooker?

                                    Cook some rice in said rice cooker.

                                    When it's done, crack a raw egg into the rice cooker.

                                    Close lid and let it sit on the "keep warm" function for about 2 minutes.

                                    Open lid, squirt in some Sriracha, and capers. Mix and combine.

                                    Eat straight out of the rice cooker cooking "bowl".

                                    Thank me later.

                                    6 Replies
                                    1. re: ipsedixit
                                      t
                                      treb RE: ipsedixit Apr 1, 2014 04:52 AM

                                      Mmmmm... does sound delightful.

                                      1. re: ipsedixit
                                        iL Divo RE: ipsedixit Apr 1, 2014 07:20 AM

                                        hahhahahhhahahhhaahhah ipsed, you're hysterical, I'm rolling here hahhahhhahahahah

                                        1. re: ipsedixit
                                          t
                                          treb RE: ipsedixit Apr 1, 2014 11:31 AM

                                          Would this be something like a rice carbonara?

                                          1. re: treb
                                            ipsedixit RE: treb Apr 1, 2014 06:29 PM

                                            This is better than carbonara. No cheese.

                                          2. re: ipsedixit
                                            d
                                            Daisy.G RE: ipsedixit Apr 1, 2014 04:08 PM

                                            I'll thank you after dinner tonight, because I've just decided that's exactly what I'm going to have.

                                            1. re: Daisy.G
                                              t
                                              treb RE: Daisy.G Apr 2, 2014 01:40 PM

                                              Does sound good but, I'd opt for some parm mixed in.

                                          3. linguafood RE: treb Mar 31, 2014 06:59 PM

                                            In no particular order of preference:

                                            eggs benny
                                            open-faced egg sandwich with cream cheese and chives
                                            "strammer max"
                                            deviled eggs
                                            caesar dressing
                                            soft-boiled egg with fried spinach and home-fried potatoes

                                            7 Replies
                                            1. re: linguafood
                                              t
                                              treb RE: linguafood Apr 1, 2014 04:51 AM

                                              OK, what are strammer max.

                                              1. re: treb
                                                linguafood RE: treb Apr 1, 2014 08:07 AM

                                                It is this: http://en.wikipedia.org/wiki/Strammer...

                                                1. re: linguafood
                                                  Bryan Pepperseed RE: linguafood Apr 5, 2014 05:33 AM

                                                  If I ever get banned from chow that might just become my new screename when I try to sneak back on.

                                                  1. re: Bryan Pepperseed
                                                    linguafood RE: Bryan Pepperseed Apr 5, 2014 10:01 AM

                                                    I'm surprised it's not been turned into something like Steely Dan :-D

                                                    (Maybe it has and I am unaware of it. I don't keep much tab on the German sex toy industry....)

                                              2. re: linguafood
                                                linguafood RE: linguafood Apr 1, 2014 11:10 AM

                                                Forgot another fave: soft-boiled eggs with mustard sauce.

                                                1. re: linguafood
                                                  t
                                                  treb RE: linguafood Apr 1, 2014 11:22 AM

                                                  I've tried ordering soft boiled at restaurants and the wait staff gets nervous cus not many people order them. I do enjoy making them at home so creamy and unctuous. Also like asparagus with a good Hollandaise sauce, another great egg product.

                                                  1. re: treb
                                                    linguafood RE: treb Apr 1, 2014 11:23 AM

                                                    And much easier than poached. At least for me. I totally, utterly sucketh at poaching eggs.

                                              3. q
                                                Querencia RE: treb Mar 31, 2014 07:11 PM

                                                1) Birthday party food from my childhood---egg & olive sandwiches. Mash hard-boiled eggs with mayonnaise and add a lot of sliced green pimento-stuffed olives. Must be eaten on whole wheat bread with crispy lettuce.

                                                2) Put corned beef hash (canned will do if you don't have fresh) in baking dish. Heat it in oven. When it's pretty hot, make holes in it and break an egg in each hole. Return to oven until eggs are cooked.

                                                1. q
                                                  Querencia RE: treb Mar 31, 2014 07:16 PM

                                                  Not much homage to the quiche on this thread.With a pre-made pie crust and three eggs and a little milk you can make a quiche so easily it should be illegal. Try adding feta cheese to fresh asparagus tips. The feta is salty and the asparagus is sweet.

                                                  3 Replies
                                                  1. re: Querencia
                                                    t
                                                    treb RE: Querencia Apr 1, 2014 04:43 AM

                                                    I enjoy a good quiche now and then, never thought to use the remade pie shells. What's your favorite filling.

                                                    1. re: Querencia
                                                      biondanonima RE: Querencia Apr 1, 2014 09:10 PM

                                                      I adore quiche, with or without crust. One of my favorite brunch foods.

                                                      1. re: biondanonima
                                                        t
                                                        treb RE: biondanonima Apr 2, 2014 01:41 PM

                                                        I really like it sans the crust, that way I can eat more of the eggs and additives.

                                                    2. Beach Chick RE: treb Apr 1, 2014 08:23 AM

                                                      I'm weird about eggs. .
                                                      I don't like the way they smell afterwards, when the egg crusted pan is in the sink.

                                                      I make killer deviled eggs that friends rave about and I love to make poached eggs on a nest of scalloped pots.
                                                      Goat cheese, heirloom tomt's frittata with green onions is another fave.

                                                      My egg salad brings tears to those who know their egg salad, so I guess, I got that going for me..which is nice.

                                                      4 Replies
                                                      1. re: Beach Chick
                                                        linguafood RE: Beach Chick Apr 1, 2014 08:27 AM

                                                        Sure those are tears of joy? '-D

                                                        1. re: linguafood
                                                          Beach Chick RE: linguafood Apr 1, 2014 08:32 AM

                                                          Hee hee..never thought about those tears that way.

                                                        2. re: Beach Chick
                                                          t
                                                          treb RE: Beach Chick Apr 1, 2014 11:18 AM

                                                          Never thought of the after smell of fried eggs as bad. Now the after effects of a great egg salad....well that's another subject for another day.

                                                          1. re: treb
                                                            Beach Chick RE: treb Apr 1, 2014 11:42 AM

                                                            LOL. .

                                                        3. JungMann RE: treb Apr 1, 2014 11:00 AM

                                                          Avgolemeno sauce
                                                          Chinese egg flower soups
                                                          Egg and tomato stir fry
                                                          Salted duck eggs in lotus paste
                                                          Soft-boiled, sitting right-side-up in a cup next to buttered toast, hot coffee and the Sunday paper

                                                          9 Replies
                                                          1. re: JungMann
                                                            linguafood RE: JungMann Apr 1, 2014 11:09 AM

                                                            I almost put avgolemono on my list (though I haven't made the sauce, just the soup), but I don't make it often enough to call it a fave.

                                                            1. re: linguafood
                                                              Gastronomos RE: linguafood Apr 1, 2014 11:14 AM

                                                              <<"but I don't make it often enough to call it a fave.">>

                                                              it's when you make it often enough that it becomes a fave ;-)

                                                              I prefer to use it as a sauce on many things than just as a soup thickener........

                                                              1. re: Gastronomos
                                                                linguafood RE: Gastronomos Apr 1, 2014 11:15 AM

                                                                And I make sauces more often than soups. Just not a big soup person.

                                                                I wonder how avgolemono would taste on soft-boiled eggs :-D

                                                                1. re: linguafood
                                                                  Gastronomos RE: linguafood Apr 1, 2014 11:19 AM

                                                                  :-D Ready, Set, GO!

                                                                   
                                                              2. re: linguafood
                                                                JungMann RE: linguafood Apr 1, 2014 11:22 AM

                                                                If I went by how often I made something before I could call it a favorite, my list would pretty much be all cocktails and a microwave White Castle.

                                                                1. re: JungMann
                                                                  linguafood RE: JungMann Apr 1, 2014 11:22 AM

                                                                  New thread!! '-D

                                                              3. re: JungMann
                                                                mariacarmen RE: JungMann Apr 4, 2014 11:25 PM

                                                                i just made egg & tomato stir fry for the first time, this week, and it's definitely now a fave.

                                                                1. re: mariacarmen
                                                                  t
                                                                  treb RE: mariacarmen Apr 5, 2014 08:06 AM

                                                                  Like a scrambled version, were the tom's cut into cubes? I like a frittata with ripe tom's, cheese and herbs.

                                                                  1. re: treb
                                                                    JungMann RE: treb Apr 5, 2014 03:01 PM

                                                                    I prefer thick slices for egg and tomato stir fry. They keep their integrity but give off some water to make a "sauce" of sorts for the eggs.

                                                              4. Gastronomos RE: treb Apr 1, 2014 11:09 AM

                                                                scrambled eggs

                                                                 
                                                                 
                                                                 
                                                                2 Replies
                                                                1. re: Gastronomos
                                                                  t
                                                                  treb RE: Gastronomos Apr 5, 2014 08:07 AM

                                                                  Those look perfect! Making me hungry just looking at them.

                                                                  1. re: treb
                                                                    Gastronomos RE: treb Apr 5, 2014 08:11 AM

                                                                    +1

                                                                2. Paprikaboy RE: treb Apr 1, 2014 11:14 AM

                                                                  If I start I'll never stop so I'll limit myself to 10, in no particular order: (some I've had in restauarants rather than make myself)

                                                                  1. Custard
                                                                  2. Poached eggs with smoked haddock, and spinach on a
                                                                  muffin.
                                                                  3. Keralan egg curry.
                                                                  4. Double egg and chips.
                                                                  5. Sri Lankan omelette.
                                                                  6. Gooey cod cheek Spanish fritata.
                                                                  7. Marmite soldiers and soft boiled eggs.
                                                                  8. Fried haggis and duck eggs.
                                                                  9. Huevos rancheros
                                                                  10. Moroccan meatball stew with eggs.

                                                                  4 Replies
                                                                  1. re: Paprikaboy
                                                                    c
                                                                    Chatsworth RE: Paprikaboy Apr 1, 2014 08:15 PM

                                                                    #7 Thank you.

                                                                    1. re: Paprikaboy
                                                                      t
                                                                      treb RE: Paprikaboy Apr 2, 2014 01:41 PM

                                                                      Nice list, oh yes... custard, so smooth and rich tasting.

                                                                      1. re: Paprikaboy
                                                                        alkapal RE: Paprikaboy Apr 7, 2014 09:08 AM

                                                                        mr. alka is sri lankan and was happy at a local indian buffet the other day here in northern virginia to find an egg curry.

                                                                        which reminds me…one of my fave egg preps is sri lankan egg hoppers -- with pol sambol or seeni sambol.

                                                                        1. re: alkapal
                                                                          Paprikaboy RE: alkapal Apr 8, 2014 04:37 AM

                                                                          How could I forget egg hoppers. Found a great hopper shack when I was at Tangalle Beach. My favourite breakfast in Sri Lanka. A few places on London do them but they're not open for breakfast so I have them as a starter.

                                                                      2. Gastronomos RE: treb Apr 1, 2014 11:27 AM

                                                                        Kagiana / Strapatsada

                                                                         
                                                                         
                                                                         
                                                                         
                                                                         
                                                                        1. Gastronomos RE: treb Apr 1, 2014 11:32 AM

                                                                          Tomata me avga

                                                                          Eggs in tomatoes

                                                                           
                                                                           
                                                                           
                                                                           
                                                                          2 Replies
                                                                          1. re: Gastronomos
                                                                            f
                                                                            ferret RE: Gastronomos Apr 1, 2014 02:41 PM

                                                                            Also known as Shakshouka, depending on which part of the world you're from. I know what I'm having for dinner....

                                                                            1. re: Gastronomos
                                                                              t
                                                                              treb RE: Gastronomos Apr 5, 2014 08:09 AM

                                                                              Wow gastron, I've made them, totally addicting and a great combo! Bravo!

                                                                              What would the world be without eggs?

                                                                            2. fldhkybnva RE: treb Apr 1, 2014 12:57 PM

                                                                              I love eggs in nearly all forms, my favorite ways to use eggs are super simple - scrambled, frittata, omelet, boiled. I will eat fried eggs but I prefer the others.

                                                                              1. Karl S RE: treb Apr 1, 2014 03:50 PM

                                                                                Well, a technique unknown to Americans is what might properly be called the fried - as opposed to sauteed - egg, also known as deep-fried eggs: fried in enough oil to cover it and keep it from touching the pan bottom. Especially popular on the Iberian peninsula. One of the finest ways to fry an egg.

                                                                                12 Replies
                                                                                1. re: Karl S
                                                                                  Gastronomos RE: Karl S Apr 1, 2014 03:54 PM

                                                                                  A truly good way. Alas, many practitioners over cook and crust a perfectly good egg using this technique.

                                                                                  I would suggest an egg "poached" in olive oil as a worthy description of the proper technique

                                                                                  1. re: Gastronomos
                                                                                    Karl S RE: Gastronomos Apr 1, 2014 05:07 PM

                                                                                    I thought about adding the idea of oil-poached, but that can mean something else.

                                                                                    1. re: Karl S
                                                                                      Gastronomos RE: Karl S Apr 1, 2014 05:12 PM

                                                                                      It can. I often use copious amounts of olive oil and a spoon to baste the eggs. Being very careful to keep the whites tender and not scorch the eggs and make them crusty or crunchy or brown at all.

                                                                                      1. re: Gastronomos
                                                                                        Karl S RE: Gastronomos Apr 1, 2014 05:21 PM

                                                                                        Ah, so yours are poached. I prefer flash-fried (yolk is liquid, white is set, with frills), as encountered in Spain.

                                                                                        1. re: Karl S
                                                                                          Gastronomos RE: Karl S Apr 1, 2014 05:25 PM

                                                                                          Chef José Andrés uses a spoon and baste technique. But on a TV show he once fried an egg white in scorching hot oil till crusty crunchy brown and then he added the yolk over the top just prior to plating. The Spanish were also known for burnt garlic as well...
                                                                                          :-)

                                                                                          1. re: Gastronomos
                                                                                            Karl S RE: Gastronomos Apr 1, 2014 05:31 PM

                                                                                            Yeah, I saw that, too. It's not home cooking, shall we say.

                                                                                            I use a wooden spoon to keep the egg from dropping to the pan bottom and to rotate/turn the egg gently, rather than for basting, and then to remove the egg; they are less likely to stick to a wooden spoon.

                                                                                            1. re: Karl S
                                                                                              Gastronomos RE: Karl S Apr 1, 2014 05:33 PM

                                                                                              And delicious!

                                                                                          2. re: Karl S
                                                                                            alkapal RE: Karl S Apr 7, 2014 09:06 AM

                                                                                            i like the frills -- esp when i'm using the egg in a sandwich! nice extra bit of texture and savory flavor.

                                                                                    2. re: Karl S
                                                                                      ipsedixit RE: Karl S Apr 1, 2014 06:30 PM

                                                                                      A coddled egg in oil!

                                                                                      1. re: ipsedixit
                                                                                        k
                                                                                        Kalivs RE: ipsedixit Apr 1, 2014 06:48 PM

                                                                                        funny how you know how to do this, but not boil water (j/k)!

                                                                                        1. re: Kalivs
                                                                                          t
                                                                                          treb RE: Kalivs Apr 5, 2014 08:12 AM

                                                                                          I believe this method of cooking eggs is a Mediterranean style.

                                                                                      2. re: Karl S
                                                                                        mariacarmen RE: Karl S Apr 4, 2014 11:27 PM

                                                                                        oh my...i'm going to have to try this!

                                                                                      3. t
                                                                                        tastesgoodwhatisit RE: treb Apr 1, 2014 05:30 PM

                                                                                        I've recently figured out how to make onsen tamago (hotspring eggs) in the oven.

                                                                                        Whole eggs, cooked in water at 65 C for about 45 minutes. The yolk is solid but creamy, the white has the texture of a delicate custard. Cool, crack into a bowl, and add a bit of warm mentsuyu. Delicious!

                                                                                        I'm also a fan of Japanese raw egg rice. The best I've had was in a little organic food restaurant in the market in Kyoto. They beat the egg white until foamy, spooned that over the warm rice, and dropped the yolk and soy sauce in the middle.

                                                                                        Japanese savory egg custard is lovely too. Eggs, dashi/soy/sake, mushrooms, shrimp, spring onions, steamed in a cup.

                                                                                        1. j
                                                                                          Jack0557 RE: treb Apr 1, 2014 05:35 PM

                                                                                          Eggs done sunny-side up with slices of tomatoes, sweet pepper and fried bits of hot dog sausages was the once in a blue moon dish my dad would surprise me with growing up.

                                                                                          1. Teague RE: treb Apr 1, 2014 08:48 PM

                                                                                            Ooh! I love eggs, almost any way. My ex, a (mostly) lovely man, was dangerously allergic, and that was hard times really. Big fan of fried egg sandwiches - my goal is to get them just barely over medium enough that you don't immediately wear the sandwich :) - I always wear it by the time I'm done though. With mayo, lettuce and tomato. I like eggs fried the way they do in Mexico and spain, deep fried and runny yolks, crispy around the edges. Omelets all sorts of ways.

                                                                                            One thing I don't like, and can't quite figure out why (well, the flavor, but ..) is eggs poached in tomato and peppers, basquaise. Have disliked this combo since childhood, Mom made it often. I like them fine poached over/in some simmering lentils with plenty of cumin though.

                                                                                            1. v
                                                                                              v2pham RE: treb Apr 4, 2014 08:30 PM

                                                                                              It is an incredible thing. We are a household of 4 and we go through about 70 eggs per week. We have it scrambled, boiled, and poached. We use it for all of our baking projects (cupcakes, cakes, cookies, brownies, etc). We use it in soups, stir-frys, and fried rice. We make frosting, creme brûlée, custards...The possibilities are really endless. I'm also thinking of raising my own chickens to get fresh, readily available eggs from the comfort of my backyard.

                                                                                              2 Replies
                                                                                              1. re: v2pham
                                                                                                Becca Porter RE: v2pham Apr 7, 2014 05:13 AM

                                                                                                Check out Fresh Eggs Daily.

                                                                                                1. re: Becca Porter
                                                                                                  alkapal RE: Becca Porter Apr 7, 2014 09:01 AM

                                                                                                  they have the cutest stuff on chickens -- like recently, a photo of a freshly troweled concrete patio upon which a chicken is proudly making her pathway set for posterity.

                                                                                              2. mariacarmen RE: treb Apr 4, 2014 11:34 PM

                                                                                                fried straight up, crispy edges, runny yolk, with sea salt & a dash of smokey paprika or aleppo is the absolute favorite, but there's not an egg prep/dish i don't love.

                                                                                                poached, soft boiled, hard boiled, over-easy, over-medium, over-hard, soft scrambled, in duck fat, in fruity olive oil, in butter, in bacon fat, bennies, custards, quiches. eggs on rice, eggs on steak, eggs on potatoes, eggs on veggies, eggs in burgers, eggs in a soup....there's nothing that an egg doesn't make better.

                                                                                                1 Reply
                                                                                                1. re: mariacarmen
                                                                                                  LindaWhit RE: mariacarmen Apr 5, 2014 05:08 AM

                                                                                                  Which is why the American Egg Board's marketing slogan was so perfect: The Incredible Edible Egg.

                                                                                                2. Beach Chick RE: treb Apr 6, 2014 07:22 AM

                                                                                                  Breakfast today is poached eggs on English muffin with soy sausages and chicken links from
                                                                                                  TJ's and hash browns.

                                                                                                  It's key to have the whites firm and the yolk runny...I like to put a pat of butter to break the yolk with sea salt and lots of fresh ground pepper.

                                                                                                  Will be good for the hike in a little bit.

                                                                                                  1 Reply
                                                                                                  1. re: Beach Chick
                                                                                                    t
                                                                                                    treb RE: Beach Chick Apr 6, 2014 02:59 PM

                                                                                                    Runny yolks the best, have fun trekking.

                                                                                                  2. YAYME RE: treb Apr 7, 2014 05:19 AM

                                                                                                    Baked custard- just takes a few yolks some sugar and cream
                                                                                                    Quiche- Eggy and yummy, with ham, goat cheese spinach and onions.
                                                                                                    Eggs Benedict - God I love it, I keep forgetting to make it though.

                                                                                                    1 Reply
                                                                                                    1. re: YAYME
                                                                                                      j
                                                                                                      jeanmarieok RE: YAYME Apr 9, 2014 07:47 AM

                                                                                                      Baked Custard is one of my favorite things to eat. Now I have to go and make some! I like the Edna Lewis recipe.

                                                                                                    2. alkapal RE: treb Apr 7, 2014 08:31 AM

                                                                                                      i make creamy eggs with smoked salmon. whip together three or four eggs, half-n-half and a touch of water. melt butter in medium hot skillet. add eggs and after eggs begin to set, put small tsp size dollops of cream cheese along with sliced smoked salmon (bite size), and stir often to keep creamy with soft curds. can add some finely minced shallots to the stirred eggs (which shallots have been soaked to make extra mild) and then garnish with chopped chives. but it is fine without the "extras." -- serve on toast or toasted english muffin. very easy, very elegant and rich dish. would be so nice for brunch or weekend guests, as it takes just a few minutes -- maximum start to finish 7 minutes?

                                                                                                      i am a nut for eggs florentine, as well.

                                                                                                      boiled eggs on "korean" spinach salad, in egg salad proper and in tuna salad, in potato salad, with salad nicoise, or on open sandwiches, danish style.

                                                                                                      my fave "home comfort food" is fried eggs with buttery stone-ground grits, country sausage and some rye toast. i've also been known to relish with delight a fried egg sandwich with mayo on squishy white bread. (i think you gotta be a southerner for that one).

                                                                                                      i like custards of all kinds and my favorite pie of all pies is coconut custard pie.

                                                                                                      i never turned my back on eggs, even when the food police said so.

                                                                                                      i don't know of any egg preps i don't like, come to think of it. (except overcooked eggs -- like dry scrambled eggs. such a shame!).

                                                                                                      oh, how could i forget deviled eggs!

                                                                                                      and sri lankan egg hoppers! http://www.lesauce.com/2011/11/egg-ho...

                                                                                                      1. EM23 RE: treb Apr 8, 2014 12:23 PM

                                                                                                        Any which way but hard boiled. Top of the list are:
                                                                                                        fried runny yolk on a BLT
                                                                                                        thin egg crepe on a turkey & bacon sandwich
                                                                                                        Eggs Benedict

                                                                                                        1. b
                                                                                                          brilynn79 RE: treb Apr 8, 2014 10:04 PM

                                                                                                          This thread inspired me to try eggs on pizza- I had a BLT (SMOKING GOOSE JOWL BACON, CARAMELIZED LEEKS, TALEGGIO) with a trio of quail eggs...so good and I don't think I would have went down that path otherwise.

                                                                                                          We only have chance to eat one meal a week at our house...so bacon and eggs will definitely be on the menu this Sunday.

                                                                                                          Also plan on trying that easy egg salad with the scrambled eggs.

                                                                                                          Lots of excellent ideas in this thread.

                                                                                                          2 Replies
                                                                                                          1. re: brilynn79
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                                                                                                            treb RE: brilynn79 Apr 9, 2014 07:42 AM

                                                                                                            Smoked Goose Jowl Bacon, now that sounds excellent. What does it taste like. Got a pic.

                                                                                                            1. re: treb
                                                                                                              b
                                                                                                              brilynn79 RE: treb Apr 10, 2014 09:56 PM

                                                                                                              It was thick chunks of bacony goodness...since it was wood fired, it was slightly overcooked, which I enjoy. Sadly I do not have a pic.

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