How many ways can one prepare an egg, meaning "whole" eggs as the main dish.
This was the main
reason I questioned the origin of the significance of the number of pleats.

fried (sunny up and over-easy)
basted
braized (fry and then steaming the top is more braized than basted)
scrambled
omelet
fritata
poached
boiled
coddled
dropped (as in egg flower soup)
Beijing

Any others?

zuuum wrote:
> How many ways can one prepare an egg, meaning "whole" eggs as the main dish.
> This was the main
> reason I questioned the origin of the significance of the number of pleats.
>
> fried (sunny up and over-easy)
> basted
> braized (fry and then steaming the top is more braized than basted)
> scrambled
> omelet
> fritata
> poached
> boiled
> coddled
> dropped (as in egg flower soup)
> Beijing
>
> Any others?
>
>

Benedict
Florentine
McMuffin

Best regards,
Bob

>Subject: How many ways to cook an egg?

-----------------------
Baked

Nancree

On 2004-08-06, Nancree > wrote:

> Baked

you're joshing, right?

nb

notbob > wrote in news:_xEQc.95702$eM2.79431@attbi_s51:

> On 2004-08-06, Nancree > wrote:
>
>> Baked
>
> you're joshing, right?
>
> nb
>

I've had them baked in a bed of creamed spinach, I think "Eggs Florentine".

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Wayne" > wrote in message
...
> notbob > wrote in news:_xEQc.95702$eM2.79431@attbi_s51:
>
> > On 2004-08-06, Nancree > wrote:
> >
> >> Baked
> >
> > you're joshing, right?
> >
> > nb
> >
>
> I've had them baked in a bed of creamed spinach, I think "Eggs
Florentine".

Florentine is classically poached and topped with Mornay sauce, but I
allowed it as a "way to prepare whole eggs" as a main dish. I see you have
an oven-poached version with a quick sort-of cheese sauce. I believe
Frittata and Souffle are typically finished in the oven, as are shirred eggs

I am sort of blurring the line between "method" and "way" to prepare
eggs---only because I came up with so few "methods" and we are trying to hit
100. To me "methods" fall into the categories of dry heat (including oil),
moist heat and combinations, where only the egg treatment varies (fry,
scramble, poach, etc.), not the ingredients of a recipe. But, hey, I want
to hear it all now, just to see if there is any way there could have been
100 ways in Careme's day. Obviously, if I poach an egg and then come up
with 100 sauces it can be topped with.......

Is there a "raw" egg main dish anyone knows of, including acid methods of
coagulation instead of heat. Wondering what you get if you drop raw egg
into wine or lemon juice and leave it for several hours. Besides a likely
case of Salmonella. LOL

Just thought of another.... Deviled!

"Wayne" > wrote in message
...
> notbob > wrote in news:_xEQc.95702$eM2.79431@attbi_s51:
>
> > On 2004-08-06, Nancree > wrote:
> >
> >> Baked
> >
> > you're joshing, right?
> >
> > nb
> >
>
> I've had them baked in a bed of creamed spinach, I think "Eggs
Florentine".

Florentine is classically poached and topped with Mornay sauce, but I
allowed it as a "way to prepare whole eggs" as a main dish. I see you have
an oven-poached version with a quick sort-of cheese sauce. I believe
Frittata and Souffle are typically finished in the oven, as are shirred eggs

I am sort of blurring the line between "method" and "way" to prepare
eggs---only because I came up with so few "methods" and we are trying to hit
100. To me "methods" fall into the categories of dry heat (including oil),
moist heat and combinations, where only the egg treatment varies (fry,
scramble, poach, etc.), not the ingredients of a recipe. But, hey, I want
to hear it all now, just to see if there is any way there could have been
100 ways in Careme's day. Obviously, if I poach an egg and then come up
with 100 sauces it can be topped with.......

Is there a "raw" egg main dish anyone knows of, including acid methods of
coagulation instead of heat. Wondering what you get if you drop raw egg
into wine or lemon juice and leave it for several hours. Besides a likely
case of Salmonella. LOL

Just thought of another.... Deviled!

notbob > wrote in news:_xEQc.95702$eM2.79431
@attbi_s51:

> On 2004-08-06, Nancree > wrote:
>
>> Baked
>
> you're joshing, right?
>
> nb
>

Eggs Florentine

Eggs Florentine

(12 servings)


3 tablespoons butter
3 tablespoons flour
1 tablespoon salt
1/8 teaspoon pepper
1/2 cups milk
10 oz. frozen spinach -- chopped
12 eggs
1/4 cup grated parmesan cheese
Melt butter in skillet over medium heat. Add flour, salt, pepper and
oregano, mixing well with wire whisk. Let simmer until bubbling, lower
heat if necessary. Add milk and cook, stirring frequently until
thickened. Add more milk if you prefer a thinner sauce.

Spray standard 12 cup muffin pan with Pam and add 1 tablespoon water to
each cup. Break one egg in each cup, bake in preheated 350° oven for 15-
20 minutes. Steam spinach according to package directions, drain cooked
spinach well and keep warm.

Spray 9x13 baking dish with Pam. Arrange spinach evenly in bottom of pan,
top with oven poached eggs. Top eggs with white sauce and sprinkle with
parmesan cheese. Put on center rack in oven and broil until cheese is
lightly brown.

Mr. Breakfast dot com

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

notbob wrote:

> On 2004-08-06, Nancree > wrote:
>
>
>>Baked
>
>
> you're joshing, right?

Also known as shirred eggs or oeufs en cocotte.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
m...
> notbob wrote:
>
> > On 2004-08-06, Nancree > wrote:
> >
> >
> >>Baked
> >
> >
> > you're joshing, right?
>
> Also known as shirred eggs or oeufs en cocotte.
>
Yep. "Shirred". Classic French...
http://whatscookingamerica.net/Eggs/BakedEgg.htm

Really surprised I forgot shirred/baked

"Reg" > wrote in message
m...
> notbob wrote:
>
> > On 2004-08-06, Nancree > wrote:
> >
> >
> >>Baked
> >
> >
> > you're joshing, right?
>
> Also known as shirred eggs or oeufs en cocotte.
>
Yep. "Shirred". Classic French...
http://whatscookingamerica.net/Eggs/BakedEgg.htm

Really surprised I forgot shirred/baked

Baked...... as in souffle?

"notbob" > wrote in message
news:_xEQc.95702$eM2.79431@attbi_s51...
> On 2004-08-06, Nancree > wrote:
>
> > Baked
>
> you're joshing, right?
>
> nb

On 2004-08-06, zuuum > wrote:

> Baked...... as in souffle?

OK, OK, ...no mas! ...heh heh

I know of several egg dishes that are baked (frittata, quiche, etc), but
they'd already been mentioned. "Baked" just sounded weird to me cuz I kept
visualizing an egg in its shell being baked. OTOH, egg Florentine is
something I've never tried. Live n' learn.

nb

On 2004-08-06, zuuum > wrote:

> Baked...... as in souffle?

OK, OK, ...no mas! ...heh heh

I know of several egg dishes that are baked (frittata, quiche, etc), but
they'd already been mentioned. "Baked" just sounded weird to me cuz I kept
visualizing an egg in its shell being baked. OTOH, egg Florentine is
something I've never tried. Live n' learn.

nb

> wrote:
>
>> Baked
>
>you're joshing, right?
>
>nb

Baked eggs are called "shirred", Josh Bob.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

notbob > wrote in news:_xEQc.95702$eM2.79431
@attbi_s51:

> On 2004-08-06, Nancree > wrote:
>
>> Baked
>
> you're joshing, right?
>
> nb
>

Eggs Florentine

Eggs Florentine

(12 servings)


3 tablespoons butter
3 tablespoons flour
1 tablespoon salt
1/8 teaspoon pepper
1/2 cups milk
10 oz. frozen spinach -- chopped
12 eggs
1/4 cup grated parmesan cheese
Melt butter in skillet over medium heat. Add flour, salt, pepper and
oregano, mixing well with wire whisk. Let simmer until bubbling, lower
heat if necessary. Add milk and cook, stirring frequently until
thickened. Add more milk if you prefer a thinner sauce.

Spray standard 12 cup muffin pan with Pam and add 1 tablespoon water to
each cup. Break one egg in each cup, bake in preheated 350° oven for 15-
20 minutes. Steam spinach according to package directions, drain cooked
spinach well and keep warm.

Spray 9x13 baking dish with Pam. Arrange spinach evenly in bottom of pan,
top with oven poached eggs. Top eggs with white sauce and sprinkle with
parmesan cheese. Put on center rack in oven and broil until cheese is
lightly brown.

Mr. Breakfast dot com

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Baked...... as in souffle?

"notbob" > wrote in message
news:_xEQc.95702$eM2.79431@attbi_s51...
> On 2004-08-06, Nancree > wrote:
>
> > Baked
>
> you're joshing, right?
>
> nb

> wrote:
>
>> Baked
>
>you're joshing, right?
>
>nb

Baked eggs are called "shirred", Josh Bob.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

notbob > wrote in news:_xEQc.95702$eM2.79431@attbi_s51:

> On 2004-08-06, Nancree > wrote:
>
>> Baked
>
> you're joshing, right?
>
> nb
>

I've had them baked in a bed of creamed spinach, I think "Eggs Florentine".

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On 2004-08-06, Nancree > wrote:

> Baked

you're joshing, right?

nb

On 2004-08-06, Nancree > wrote:

> Baked

you're joshing, right?

nb

"zxcvbob" > wrote in message
...
> zuuum wrote:
> > How many ways can one prepare an egg, meaning "whole" eggs as the main
dish.
> > This was the main
> > reason I questioned the origin of the significance of the number of
pleats.
> >
> > fried (sunny up and over-easy)
> > basted
> > braized (fry and then steaming the top is more braized than basted)
> > scrambled
> > omelet
> > fritata
> > poached
> > boiled
> > coddled
> > dropped (as in egg flower soup)
> > Beijing
> >
> > Any others?
> >
> >
>
> Benedict
> Florentine
> McMuffin
>
> Best regards,
> Bob

Well, I guess if Beijing counts, then Benedict and Florentine are not the
same as poached. Considering that, I see there are easily 100 ways to cook
an egg. But I would still like to hear more. Thanks

"zuuum" > wrote in
news
>
> "zxcvbob" > wrote in message
> ...
>> zuuum wrote:
>> > How many ways can one prepare an egg, meaning "whole" eggs as the
>> > main
> dish.
>> > This was the main
>> > reason I questioned the origin of the significance of the number of
> pleats.
>> >
>> > fried (sunny up and over-easy)
>> > basted
>> > braized (fry and then steaming the top is more braized than basted)
>> > scrambled
>> > omelet
>> > fritata
>> > poached
>> > boiled
>> > coddled
>> > dropped (as in egg flower soup)
>> > Beijing
>> >
>> > Any others?
>> >
>> >
>>
>> Benedict
>> Florentine
>> McMuffin
>>
>> Best regards,
>> Bob
>
> Well, I guess if Beijing counts, then Benedict and Florentine are not
> the same as poached. Considering that, I see there are easily 100
> ways to cook an egg. But I would still like to hear more. Thanks
>
>
>

Egg Salad?
Pickled (not a main dish)

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Hardboiled
Softboiled

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

What is a Bejing egg?


E. P.

What is a Bejing egg?


E. P.

Hardboiled
Softboiled

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Hardboiled
Softboiled

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

zuuum wrote:

> "zxcvbob" > wrote in message
> ...
> > zuuum wrote:
> > > How many ways can one prepare an egg, meaning "whole" eggs as the main
> dish.
> > > This was the main
> > > reason I questioned the origin of the significance of the number of
> pleats.
> > >
> > > fried (sunny up and over-easy)
> > > basted
> > > braized (fry and then steaming the top is more braized than basted)
> > > scrambled
> > > omelet
> > > fritata
> > > poached
> > > boiled
> > > coddled
> > > dropped (as in egg flower soup)
> > > Beijing
> > >
> > > Any others?
> > >
> > >
> >
> > Benedict
> > Florentine
> > McMuffin
> >
> > Best regards,
> > Bob
>
> Well, I guess if Beijing counts, then Benedict and Florentine are not the
> same as poached. Considering that, I see there are easily 100 ways to cook
> an egg. But I would still like to hear more. Thanks

There are the various ways of preparing underdeveloped
yolks from fresh killed fowl.

Then we have:

raw
buried
microwave
fondue
broasted
barbecued
jellied
canned/preserved
powdered
dried
juiced
mashed
spun

On 2004-08-08, Roy Jose Lorr > wrote:


> Then we have:
>
> raw
> buried
> microwave
> fondue
> broasted
> barbecued
> jellied
> canned/preserved
> powdered
> dried
> juiced
> mashed
> spun

.....don't forget 'thrown'.


nb

> notbob writes:
>
<moosestorah wrote:
>
>> Then we have:
>>
>> raw
>> buried
>> microwave
>> fondue
>> broasted
>> barbecued
>> jellied
>> canned/preserved
>> powdered
>> dried
>> juiced
>> mashed
>> spun
>
>....don't forget 'thrown'.

Laid!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

notbob wrote:

> On 2004-08-08, Roy Jose Lorr > wrote:
>
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
>
> ....don't forget 'thrown'.

ouch
--

The last stage of
utopian sentimentalism
is homicidal mania.

notbob wrote:

> On 2004-08-08, Roy Jose Lorr > wrote:
>
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
>
> ....don't forget 'thrown'.

ouch
--

The last stage of
utopian sentimentalism
is homicidal mania.

>> > > Beijing

Please, what's a Beijing egg?


E. P.

E.P. asked:

> Please, what's a Beijing egg?

From the context, I'd guess it's the same as a thousand-year egg.

See http://en.wikipedia.org/wiki/Thousand_year_old_egg

Bob

Sort of an egg pancake (or scrambled) with ginger, sugar, sliced scallions.
Cooked with duck fat. Maybe a late invention


"Julian9EHP" > wrote in message
...
> >> > > Beijing
>
> Please, what's a Beijing egg?
>
>
> E. P.

Sort of an egg pancake (or scrambled) with ginger, sugar, sliced scallions.
Cooked with duck fat. Maybe a late invention


"Julian9EHP" > wrote in message
...
> >> > > Beijing
>
> Please, what's a Beijing egg?
>
>
> E. P.

On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> wrote:
>
> zuuum wrote:
> >
> > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > same as poached. Considering that, I see there are easily 100 ways to cook
> > an egg. But I would still like to hear more. Thanks
>
> Then we have:
>
> raw
> buried
> microwave
> fondue
> broasted
> barbecued
> jellied
> canned/preserved
> powdered
> dried
> juiced
> mashed
> spun
>
You forgot pickled... which is not imaginary.


sf
Practice safe eating - always use condiments

sf wrote:

> On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> > wrote:
> >
> > zuuum wrote:
> > >
> > > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > > same as poached. Considering that, I see there are easily 100 ways to cook
> > > an egg. But I would still like to hear more. Thanks
> >
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
> >
> You forgot pickled... which is not imaginary.

I think that was already mentioned, tho I could be wrong.
--

The last stage of
utopian sentimentalism
is homicidal mania.

sf wrote:

> On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> > wrote:
> >
> > zuuum wrote:
> > >
> > > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > > same as poached. Considering that, I see there are easily 100 ways to cook
> > > an egg. But I would still like to hear more. Thanks
> >
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
> >
> You forgot pickled... which is not imaginary.

I think that was already mentioned, tho I could be wrong.
--

The last stage of
utopian sentimentalism
is homicidal mania.