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Eggs
Apr 15, 2024 23:43:29 GMT
Post by bixaorellana on Apr 15, 2024 23:43:29 GMT
The quote below is from the British Food thread, where the subject of liking/not liking eggs came up. That's when I realized anyport has no egg thread! Well, now we do. Please share your recipes and ideas. I'm going to scavenge around the forum to see what eggish threads & post might need to migrate over here. I ate my first boiled egg as an adult...I wouldn't eat eggs as a youngster. Now I love them boiled, scrambled or fried! Not cold and not in sandwiches tho.... Cheery, no egg salad sandwiches or plain omelet sandwiches? What about deviled eggs?
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Eggs
Apr 15, 2024 23:48:33 GMT
Post by bixaorellana on Apr 15, 2024 23:48:33 GMT
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Eggs
Apr 15, 2024 23:59:58 GMT
Post by bixaorellana on Apr 15, 2024 23:59:58 GMT
This is something I invented for my dogs, but found that it's very nice for a human as well. Cut any less-than-fresh bread (or tired tortillas) into small pieces. Put them to fry in a small amount of olive oil in a wide heavy skillet, tossing the pieces around in order to coat them with the oil. Let them cook until they're getting nicely browned. Beat up some eggs with a drop or two of milk in a bowl, seasoning them to your liking, i.e., salt & pepper &/or minced herbs or seasoned salt -- whatever. Once the bread is ready, push it around so it covers the bottom of the skillet, then pour on the well-beaten eggs. Move the skillet so the egg will flow around over all the bread cubes. Tightly cover the skillet and either turn off the heat or turn it as low as it will go. Take the lid off when the eggs are completely set. With any luck, they will have fluffed up. You can then serve it up or, if you wish, cut the mixture into wedges so you can turn them over & lightly cook the other side. Either way, it will be nicely crisp on the bottom. This goes well with salad or with plain grilled zucchini.
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Eggs
Apr 16, 2024 0:14:02 GMT
Post by bixaorellana on Apr 16, 2024 0:14:02 GMT
Egg salad seems like a thing from the past to me, but it still exists in a few places. Therefore, I thought it was interesting when Canter's Deli in Los Angeles published their very simple receipe -- I'm sure there are plenty of ways to tweak it. Canter's was an institution of my university years, as we needed to be aware of every single place in the city that was open 24 hours a day. Canter's egg salad15 minutes. Makes about 1 quart salad 1/3 cup mayonnaise, or as desired 1/3 cup diced celery 1 dozen hard-boiled eggs, peeled and diced Salt and pepper In a large bowl, gently fold the mayonnaise and celery in with the eggs. Season with a generous one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Chill before serving.
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Eggs
Apr 16, 2024 16:23:36 GMT
Post by bixaorellana on Apr 16, 2024 16:23:36 GMT
This thread needs to include recipes and ideas for foods that incorporate eggs as a major part of their ingredients. As in ~ I make mini yokshire puddings in bun/muffin tins. If we have any left over then you can have them as a sweet..sprinkled with sugar or served with fresh fruit, chocolat sauce and cream. I have a light YP recipe. 60g plain flour Pinch of salt 3 medium eggs 75ml semi skimmed milk (or whatever you have) 25ml cold water Just put the ingredients in a bowl and whisk until smooth. Pour into jug, you can rest it for an hour but its not necessary and remember to mix it well before you use it. Have the oven very hot around 200°C Use a 6 hole bun/muffin tin with about 1cm lard (or teaspoonful of oil..lard is better) in each well. Put the tin in the oven until the lard melts and is very hot, the batter needs to start cooking as you pour it in. Take the tin out of the oven carefully and quickly pour the batter into the 6 holes. Use all of the mixture. Pop back into the oven on a middle shelf for 15 - 20 minutes..the puddings will rise dramatically! It's obvious when they're ready as heyre puffy and golden brown. Sometime I pop chopped cooked sausages, small chunks of cooked meat in the wells before I pour in the batter. It must be possible to chuck in anything so long as its cooked or will be within 15 minutes..but I prefer them plain as an accompaniment to roast beef with lots of gravy. If you would rather have one larger pudding, use a cake tin 6 or 7") and adjust the cooking time. Then you can serve your meal INSIDE the cooked pudding..somthing that I've tried but I prefer the little ones.
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Eggs
Apr 16, 2024 18:21:28 GMT
Post by onlyMark on Apr 16, 2024 18:21:28 GMT
I often make what i can only call a souflette. It's an egg mix you would make into an omelette - a couple of eggs, with or without a dash of milk depending on your preference, seasoned and for me with a little spring onion or chives, nothing too substantial then add a knob of butter to a pan, add the beaten egg on a medium heat until you judge the bottom is done and the rest just staring to harden. Then put it under a hot grill to finish the top whereupon it will rise quite a way rather than staying as a flat omelette. No idea if there's some official recipe for this somewhere but it was many years ago just something I started doing.
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Eggs
Apr 16, 2024 18:55:40 GMT
Post by bjd on Apr 16, 2024 18:55:40 GMT
My son-in-law adds some Dijon-style (ie French) mustard to the egg mixture when he makes an omelette. It just enlivens the taste a bit.
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