cybercat said...


"Andy" q wrote in message ...
cybercat said...


"sf" . wrote in message
...

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches

Your turn


Egg Fu Yung!

and you forgot

Egg Salad!

and

Scrambled!


And omelette with avocado and artichoke.


Hmm, that sounds interesting! Ever try one with diced fresh asparagus and
just the firm part of a tomato? Or chopped spinach and tomato? Very nice,
with cheddar on the inside and a sprinkle of parm on top. I brown my
omelets, too, no pale, slippery omelets for me. (The coolest thing about
Calphalon is that you can put the whole omelet pan in the oven under the
broiler until the omelet is lightly browned and puffy. They puff up!)


sf,

I've added pesto to the mix.

Andy

cybercat said...


"Andy" q wrote in message ...
cybercat said...


"sf" . wrote in message
...

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches

Your turn


Egg Fu Yung!

and you forgot

Egg Salad!

and

Scrambled!


And omelette with avocado and artichoke.


Hmm, that sounds interesting! Ever try one with diced fresh asparagus and
just the firm part of a tomato? Or chopped spinach and tomato? Very nice,
with cheddar on the inside and a sprinkle of parm on top. I brown my
omelets, too, no pale, slippery omelets for me. (The coolest thing about
Calphalon is that you can put the whole omelet pan in the oven under the
broiler until the omelet is lightly browned and puffy. They puff up!)


sf,

My favorite omelette is a spinach, Monterey Jack cheese, tomato topped with
Parmesan.

Or a 6 or 7-egg avocado omelette. Toss a coin.

Andy

cybercat said...


"Andy" q wrote in message ...
cybercat said...


"sf" . wrote in message
...

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches

Your turn


Egg Fu Yung!

and you forgot

Egg Salad!

and

Scrambled!


And omelette with avocado and artichoke.


Hmm, that sounds interesting! Ever try one with diced fresh asparagus and
just the firm part of a tomato? Or chopped spinach and tomato? Very nice,
with cheddar on the inside and a sprinkle of parm on top. I brown my
omelets, too, no pale, slippery omelets for me. (The coolest thing about
Calphalon is that you can put the whole omelet pan in the oven under the
broiler until the omelet is lightly browned and puffy. They puff up!)


cybercat,

Trust me, it is most excellent in bed!

Andy

"Andy" q wrote in message ...
cybercat said...


"Andy" q wrote in message ...
cybercat said...


"sf" . wrote in message
...

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches

Your turn


Egg Fu Yung!

and you forgot

Egg Salad!

and

Scrambled!


And omelette with avocado and artichoke.


Hmm, that sounds interesting! Ever try one with diced fresh asparagus and
just the firm part of a tomato? Or chopped spinach and tomato? Very nice,
with cheddar on the inside and a sprinkle of parm on top. I brown my
omelets, too, no pale, slippery omelets for me. (The coolest thing about
Calphalon is that you can put the whole omelet pan in the oven under the
broiler until the omelet is lightly browned and puffy. They puff up!)


cybercat,

Trust me, it is most excellent in bed!


A hot Calphalon omelet pan?

DK wrote:

Sqwertz wrote:
I like trying to fertilize eggs.

Your daily sperm bank donations are off-topic here.

Never been in a sperm bank. I try and hit the eggs from across the
street. It's tough work.

-sw

On Tue, 13 May 2008 23:01:06 -0700, Leonard Blaisdell
wrote:

I crave a sixties OJ burger, not that it had an egg in it.

OJ burger? Orange juice in a burger?


--
See return address to reply by email
remove the smile first

sf wrote:

wrote:

I crave a sixties OJ burger, not that it had an egg in it.

OJ burger? Orange juice in a burger?

Orange Julius burger. It was, I recall, of a paradigm
where the bun ends up entirely grease-soaked. A small,
dense burger.

Probably with grilled onions.

Steve

cybercat said...


"Andy" q wrote in message ...
cybercat said...


"Andy" q wrote in message ...
cybercat said...


"sf" . wrote in message
...

quiche
custard
meringue
sauce
fried
boiled
poached
deviled
in sandwiches

Your turn


Egg Fu Yung!

and you forgot

Egg Salad!

and

Scrambled!


And omelette with avocado and artichoke.


Hmm, that sounds interesting! Ever try one with diced fresh asparagus
and
just the firm part of a tomato? Or chopped spinach and tomato? Very
nice,
with cheddar on the inside and a sprinkle of parm on top. I brown my
omelets, too, no pale, slippery omelets for me. (The coolest thing
about
Calphalon is that you can put the whole omelet pan in the oven under
the
broiler until the omelet is lightly browned and puffy. They puff up!)


cybercat,

Trust me, it is most excellent in bed!


A hot Calphalon omelet pan?


cybercat,


Maybe chilled some, but hot is also good! And then we reheat

Best,

Andy

On Thu, 15 May 2008 06:23:14 +0000 (UTC),
(Steve Pope) wrote:

sf wrote:

wrote:

I crave a sixties OJ burger, not that it had an egg in it.

OJ burger? Orange juice in a burger?

Orange Julius burger. It was, I recall, of a paradigm
where the bun ends up entirely grease-soaked. A small,
dense burger.

Probably with grilled onions.

HUH. The only Orange Julius I recall was a juice stall only, you had
to go elsewhere if you wanted other food.


--
See return address to reply by email
remove the smile first

sf wrote:
On Thu, 15 May 2008 06:23:14 +0000 (UTC),
(Steve Pope) wrote:

sf wrote:

wrote:

I crave a sixties OJ burger, not that it had an egg in it.

OJ burger? Orange juice in a burger?

Orange Julius burger. It was, I recall, of a paradigm
where the bun ends up entirely grease-soaked. A small,
dense burger.

Probably with grilled onions.

HUH. The only Orange Julius I recall was a juice stall only, you had
to go elsewhere if you wanted other food.

Just goes to show, things are different all over. I've never seen an Orange
Julius stand

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).

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

Bob

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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