On Thu 15 May 2008 11:03:06p, Bob Terwilliger told us...

sf asked and others answered:

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches
Egg Nog
Raw (power drink)
Egg Salad
Decorations (hollow out egg shell)
Mayo
cakes
coddled
Omeletized
As a binder. Meatloaf and turkey dressing comes to mind scrambled
pavlova angel food
7 minute frosting
marshmallows
tapioca
salad: both hard boiled, sliced in salad, and egg salad
in potato salad
in baked goods: cakes, cookies, etc
at this cafe near us: over-medium on top of a burger benedict
Egg foo young
baked eggs with nettles in Madrid egg drop soup

Each pleat in a chef's toque allegedly represents a different way the
chef is supposed to know how to cook eggs. To the items listed above
I'll add:

truffled
eggs Sardou
eggs Florentine
curried
baked with cream
stracciatella
in fried rice
as the sauce in spaghetti carbonara
in ice cream
brushed onto the outside of a chicken as it spins on a rotisserie
soufflés

There are two good ways to scramble eggs: One with slow heat and
constant stirring to end up with a custardy outcome, the other with high
heat and rapid stirring to end up with billowy soft curds.

There are plenty of ways to fry unbroken-yolk eggs, too: Over-easy,
over-medium, over-hard, sunny-side up, with the lid on the pan to
approximate over-medium, with the lid on the pan and some liquid added
so that the egg steams while it fries, in a ring so that you can make an
English-muffin sandwich, basted with bacon fat, or in a half-inch or so
of olive oil (with smoked paprika and garlic on top).

Did anyone say "basted"? One of my favorites.

I'll bet my Gourmet cookbook has more ways than what I've listed, but I
think that'll do for now.

Bob





--
Wayne Boatwright
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Thursday, 05(V)/15(XV)/08(MMVIII)
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