Joseph Littleshoes wrote:
>
>
> Omelet wrote:
>
>> In article >,
>> "Michael \"Dog3\"" > wrote:
>>
>>
>>> Cindy Hamilton >
>>> news:71014ebb-ace6-4c16-8f1e-
>>> : in rec.food.cooking
>>>
>>>
>>>> I've never tried curry powder, but sometimes I fry up a little onion
>>>> and jalapeno, then add a smidge of cumin before putting the
>>>> eggs in. Chopped tomato and a little finely shredded cheddar
>>>> finish it off.
>>>
>>>
>>> I've tried just about everything in scrambled eggs but never tried
>>> curry. Next time I make them I'm going to put some in.
>>> When it comes to omeletes I'll throw just about anything in them.
>>> I'm thinking I might experiment with curry and different ingredients
>>> the next time I make an omelete.
>>>
>>> Michael
>>
>>
>>
>> I have some curry, just don't use it much.
>> I do like it tho'. I mostly use it in stir fry or rice.
>
>
> I think its very nice, just a pinch in scrambled eggs, though i will use
> more in stuffed eggs.
> --
> JL
>
>
A recent spread of "barrel" eggs got some positive comments chez soi.
Cut a bit off the top and bottom of a peeled boiled egg, gently poke out
the yolk, mix up the yolk as for 'deviled' or curried eggs and refill
the 'barrel' whites. The 'cut off' portion of the white can be finely
diced and added to the yolk mix.
Once i have a platter of the barrel eggs i give them a light dust of sea
salt & freshly ground pepper, scatter a bit of finely chopped parsley
over them and serve, preferably chilled.
--
JL