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Post by Two Tales on May 25, 2005 2:15:36 GMT 12.75
Oven Omelet:
8 eggs separated up to 1/8 cup cream (or milk) pinch of oregano and garlic powder salt and pepper to taste 1/4 cup each shredded Cheddar, Swiss and Mozzarella cheese 3 or 4 med plum tomatoes, sliced about 1/4" thick 1 large onion, sliced very thin 1/2 cup ham cut to 1/2" dice 1/2# ground and browned sausage 8 -10 slices of fried bacon ( crisp and flat) grated Parmesan Romano cheese (fresh is best) 1 teaspoon of olive oil vegetables chopped up as you like (peppers etc)
in a bowl whisk egg yokes and cream to a frothy mix make sure you beat out all thickish parts in a second bowl beat egg whites until very soft peaks
blend the eggs together (gently), pour into a good sized non stick baking dish that you have coated with the Olive oil..layer in the sausage, layer in the tomatoes, one of the cheese, onions, ham, tomatoes, cheese... building it until you have used all your ingredients with the bacon on top...place in a preheated 350 degree oven and cook until it is nearly firm in the middle and starts to brown on top add the Parmesan cook until the top becomes brown and bubbly...I never timed how long this dish took so we need to watch it
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Post by Paws on May 25, 2005 4:29:51 GMT 12.75
Yes Steve "With Ice?" was the question! TT that thing isn't even close to a boiled egg!! Looks like it might just be about enough to feed five to six people though!! Eight eggs huh, that would be chicken eggs, or about 4 duck eggs, 2 goose eggs, or 1/3 ostrich egg! See there how it works. With an omelet though you would want to remove the strings and yolk cases from any egg larger than a chicken egg; especially when whipping the yolk and white separately. Now how about my "boiled egg" recipes here boys??
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Post by Two Tales on May 25, 2005 9:57:53 GMT 12.75
Sorry Paws, Thought we had moved on to fried If I remember correctly we've covered pickled, creamed, deviled, egg salad...we added them to soup, chili...used them for garnish and snacks..in any other salad you can imagin..and if you like them, add them...they can be put in just about any dish (except desert...never heard of candied boiled eggs ;D) heck, I've even seen them baked in meatloaf...so were do we go from here with them?
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Post by Paws on May 25, 2005 13:58:05 GMT 12.75
Hey the look real cool baked in a meat loaf!! Gee whiz, I don't know what's next. Say, let's do fried eggs! By the way raw eggs that are used in frozen custards and ice creams are "blanched" to remove the raw taste so technically; boiled eggs are used in desserts!!
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Post by CHUCK1 on May 25, 2005 19:17:13 GMT 12.75
Another boiled egg recipe with bread.
EGG AND CHEESE SANDWICH
4 slices French Bread [ rubbed with Garlic ] 1 1/2 cups Milk [ seasoned with pinch of salt ] Olive oil 4 hard boiled eggs [paw's recipe ] chopped 1 cup or more grated cheese 6 or more chopped olives dots of butter
Dip the bread quickly in milk and brown in hot skillet with light coating of olive oil. Remove to a oven proof plate . Cover each slice with 1/4 each of eggs,cheese, olives and dot with butter. Place the slices under the broiler and heat until cheese is melted.
Very good served with tomato soup.
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Post by CHUCK1 on May 25, 2005 19:47:54 GMT 12.75
The way I Like my fried eggs
Heat Skillet over low heat with bacon drippings until hot. then crack eggs in a saucer one at a time and gently pour into grease coat with pepper .Cook until whites are set. Then gently turn over and cook other side until yolk is hard.
Served with pancakes and sausage [ or bacon ]& toast.
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Post by Paws on May 26, 2005 3:55:39 GMT 12.75
All right then I guess we are going to fry some eggs. Selecting the egg: For fried eggs Grade "AA" is desired Grade "A" is acceptable and as fresh as possible. Remember according to the USDA "Fresh" means ; "Out of the chicken less than 31 days." Fried eggs being a more or less stand alone cuisine are going to reflect much more of the natural flavors of the item. Important to note here that eggs are going to carry the flavors of the food the host has had available. For "free range" eggs this might include wild garlic, onion, clover, ramps, dandelion, thistle, milk weed, mint, cat nip, mustard, etc. Some of these flavors may be desirable; some may not. An egg produced free range and supplemented with corn mash, cracked corn, and calcium is probably my ideal egg. The shell should be firm, smooth, and of medium to large size for fried eggs. Grade and freshness are especially important since the end product is so highly visible to the consumer. A fresh egg of good quality will break from the shell and remain assembled with a high yolk of dark yellow or orange and a thick layer of albumin that tends to remain round encircling the yolk without running unevenly and thin. Fry The Sucker:
After the eggs are selected allow them to come to room temperature before continuing. Select a fry pan large enough to accommodate the number of eggs you wish to fry allowing sufficient room to turn them over or baste them without difficulty. A 12 inch fry pan will easily handle four eggs. A 10 inch; 3. A 9 inch; 2. And no more than one egg at a time for a smaller fry pan. Grills will be discussed separately as the technique is a little different than a frying pan. Preheat the frying pan first and then add one Tablespoon of fat per egg. (Remember Martin Yan's rule "Hot pan cold oil, food won't stick!") The choice of fat is entirely a personal and dietary decision. My preference is clarified butter augmented with a little olive or canola oil to prevent the butter from burning. To open the egg crack the long edge against a "flat" surface; never the edge of a bowl, pan, counter top, etc! This helps assure that the small pieces of shell are not driven into the egg thus potentially breaking the egg or depositing shards of shell into the food. Open the shell over a shallow bowl and examine the contents. The yolk should be bright and a nice yellow or orange in color. There should be no odor other than identifiable free range forage elements. The albumin should be thick and emulate a circle around the egg yolk. The yolk should sit high and present a mounded appearance. If the yolk is broken it may of course be used for a hard fried egg or reserved for use in scrambled eggs or other foods which require eggs. When doing large quantities I normally crack and open eggs into individual containers and consolidate them by twos isolating the broken eggs for scrambled egg preparation. I usually will break eggs in both hands, one in each hand, producing two at a time to speed production. After the egg has passed muster, slip it into the hot fry pan lifting the handle up allowing the egg to fall to the front edge of the fry pan. Allow the egg to "set" at this point creating a more compact, higher riding , thicker egg. Move the set egg toward the rear of the fry pan and repeat this process until all of the eggs to be fried are are in the fry pan. Season the eggs to taste with salt and pepper and finish cooking to order. Over Easy: The egg is turned over once when the white is partially set and firm. The finished egg has a free running yolk retained only by the thinnest of translucent albumin. Part of the albumin remains free running. Over Medium: The egg is turned over once when the albumin is well set and firm. The finished egg has well set albumin completely cooked with a free running yolk partially thickened by heating. Over Well or Hard: The egg is turned once when the albumin is fully set and the yolk has begun to set as well. The finished egg is completely set with no free running albumin or yolk. Basted: The egg is not turned over. Using a kitchen tablespoon, liberally baste the egg yolk with the hot fat from the fry pan until the albumin covering the yolk is translucent. If "all" of the eggs are desired this way the entire pan of eggs may be done at one time by adding a couple Tablespoons of hot water to the fry pan and quickly covering the pan with a lid. In just a few seconds the spattering fat will baste the eggs and the steam will quickly cook the albumin . This is a bit tricky but with practice varying degrees of "doneness" can be mastered emulating the various styles without turning the egg at all. Sunny Side Up: The egg is is not turned at all. The finished product has a fully set albumin and free running yolk with a transparent albumin covering. Use of an egg ring for sunny side up eggs is common. This is a metal ring which the egg is poured into that retains the circular shape of the egg as it is cooked. Of course these may be used for all styles of fried egg. When turning the egg be certain to use a very thin spatula that is wide enough to lift and support the entire width of the egg. Lift gently and turn and "slip" the egg from the spatula. Do not flip it or the result will be broken eggs and splashed hot grease. On a grill a metal spatula will stick to the albumin and this may be used to the cook's advantage by allowing the egg to grab the edge of the spatula and pulling the egg over itself thus turning it over. This requires some practice but is worth the effort because it saves broken eggs. And there you have it! ;D Questions, comments, discussion??
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Post by Paws on May 26, 2005 4:00:24 GMT 12.75
Chuck I'll bet you are one of those who pours hot bacon grease into the yolks of soft fried eggs! (I always do!!)
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Post by OLKoot on May 26, 2005 4:48:12 GMT 12.75
Very simply put...and what I do when the pan is sufficiently hot and your using bacon fat....once the eggs have settled in the pan and you dont get an uneven flow, I just roll the pan around the burner and let the fat baste the eggs by itself....I find this to give a more even effect....probably just a bit better then spoon basted ......
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Post by CHUCK1 on May 26, 2005 16:10:17 GMT 12.75
Paw's No I don't add extra drippings , but I don't mind the extra drippings that might find it's way to the plate . Also I've noticed the cook makes a slight difference in the taste & texture of fried eggs. Unless its my imagination but the three main women in my years . All have different techniques , taste & texture . I know mom and grandmother could us same stove & skillet same pan drippings and still end up with different end product. Call me crazy but just my opinion. ;D ;D Just wondering if anyone else agrees? ?
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Post by OLKoot on May 27, 2005 4:21:19 GMT 12.75
Chuck, I agree..there is a difference even between my cooking and that of my wifes....my wifes taste better I said that because she was looking over my shoulder as I was typing!! ;D anyway, I'll experiment more then she will, and of course there was a difference between her cooking and her mothers....
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Post by Paws on May 27, 2005 4:41:28 GMT 12.75
Now the differences are where the art comes in! ;D Took me years to figure out why my Step Mother's potato salad was better than anyone else's. Finally had to observe the preparation just like a Methods Engineering Project before I could figure it out. ;D
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Post by Mars on May 27, 2005 4:57:41 GMT 12.75
Still, ain't nothing like a woman cooked meal! I've done my own cooking since I was a kid and still do 90 percent of it now but when my wife cooks it's a whole different thing. Being handicapped she has a tendency to over or undercook and not mix properly if at all but somehow it ends up tasting better then mine.
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Post by OLKoot on May 27, 2005 8:03:07 GMT 12.75
But its funny, most of the cooks/chefs on all the cooking channels are men!!
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Post by Two Tales on May 27, 2005 8:43:14 GMT 12.75
Back on the subject at hand...I like mine over very easy with more black pepper than most folks can stand ;D ;D ;D ;D...I have two fry pans I use for eggs, one is an old 10" Erie (iron) and the other is a 12" non-stick "Coated" Wearever aluminum...the non-stick is nearly only used for cooking eggs...
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Post by Paws on May 27, 2005 8:52:17 GMT 12.75
Any more discussion regarding fried eggs before we move on to poached eggs? I'll wait a day or so. Excellent discussion gents!!
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Post by Two Tales on May 27, 2005 11:53:33 GMT 12.75
Before we move on ;D I just want to let ya'll know how I do scrambled...there are some tricks to it to make them more plate worthy...lighter and fluffier...I cook these in that 12" non-stick...in a bowl break 2-3 eggs...add a couple of tbsp of cream or half and half...add salt and pepper... with a good wire whisk beat the eggs until frothy...pre heat pan and add 1/2 tsp of olive oil (some folks like that spray stuff, it works but I don't care for it) when the oil is hot pour the eggs in...don't stir them let them start to set then tilt the pan toward you and push the eggs toward the back (high end) of the pan continue to do this until they are completely cooked to the desired doneness...you'll be amazed at the increased volume vs just the plan ol' stirred in the pan ones ;D ;D ;D
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Post by g8rhed on May 28, 2005 9:25:03 GMT 12.75
Eggs for breakfast is my favorite meal, with sausage, toast and a couple buttermilk cakes....can't eat eggs no more though.... Don't know what it is, but a couple years after I started taking Lipitor, eggs have a 'violent' adverse effect on my digestive tract...seems like about 3 or 4 hrs later I get terrible intestinal cramping and the double-time trots.... Doesn't matter how I cook 'em, scrambled, over easy, basted, you name it, ....it gets me... At first I thought maybe a bad batch or two of eggs, you know, like, salmonella or something like that, but maybe I jus' can't handle 'em no more....
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Post by OLKoot on May 29, 2005 14:57:11 GMT 12.75
g8r, I've been taking Lipitor for many years....probably since it first came out.... I had stopped eating eggs due to cholestrol problems.....but I found that to be not true, as my cholestrol has dropped from 450 to 140 with meds and diet....now I have never had that kind of a problem to which your describing....have you consulted a doctor?? are you still taking Lipitor?? could it be nothing more then an allergy???
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Post by Paws on May 30, 2005 5:16:24 GMT 12.75
Have you heard the latest? Eggs are not heavy cholesterol contributors as previously thought! G8erhed maybe you should ask doc about another med. Tons of them on the market.
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