Eggs

[majorminor]

Jul 6, 2023 8:49:02 GMT -5 Marty said:

Over easy, add some Cholula or Tapatio and smash the eggs into well done hash browns. Don't like Tabasco, too much vinegar.

Never a big old school Tobasco fan either until they came out with that Smoked Chipotle iteration. Ever tried that? Love it on eggs.

[billhammond]

Holman's Table does a brunch burger that covers all the bases -- Wagyu beef, cottage bacon, 'murrican cheese, caramelized onion, sunny egg, hot sauce aioli, brioche bun.

[Village Idiot]

I stumbled across shirred eggs a couple years ago. I rarely make them but I really do like them. Instead of using individual ramekins I'll put several eggs into a pie tin and do it that way.

Of course they are best without hot sauce, as is any other type of cooked egg.

[billhammond]

Jul 6, 2023 10:35:09 GMT -5 Village Idiot said:

I stumbled across shirred eggs a couple years ago. I rarely make them but I really do like them. Instead of using individual ramekins I'll put several eggs into a pie tin and do it that way.

I was thinking of the Vinton Family Restaurant this morning as I read through this thread, wondering how many of the variants would be available there. I'm guessing that ordering eggs basted would just get you a weird look.

[epaul]

I like eggs every which way. Unless boiled, potatoes are usually involved.

Most Saturdays I make a egg and fried potato omelet. The potatoes are boiled Friday. Come Saturday, I cube the potatoes and fry them to state of crispiness along with some onions and peppers (these added partway through the process so as to not over cook). When potatoes have reach the desired state, I dump a mess of fork-beat eggs over the top and then add some cheese. Cook the eggs to a perfect crispiness on each side (limiting the number of flips to as few as necessary to keep the concoction together). Then serve (me with some hot sauce, Charlene without).

A variation. Bake tator tots in the the oven. Transfer tots to fry pan and dump the eggs on top, garnish with cheese.

[Village Idiot]

Of course, it might also get you a weird egg.

[Hobson]

Your typical restaurant is not going to be frying eggs in a skillet. It would be difficult to make basted eggs on a grill.

I like mine over easy, but don't often have plain eggs. At home we will throw all kinds of leftovers into an omelet or scrambled eggs. The only time I have poached eggs is when Mr. H makes his perfect eggs Benedict. As a kid, we got poached eggs when we were sick, but instead of using a poacher, Mom would throw them in a pot of boiling water. I don't care for eggs cooked like that.

[billhammond]

Jul 6, 2023 11:05:38 GMT -5 Hobson said:

Your typical restaurant is not going to be frying eggs in a skillet.

Waffle House uses little aluminum fry pans for their eggs.

[david]

I am not a big egg fan. Eggs Benedict if at a restaurant. At home, it is scrambled with cayenne pepper, floated in butter until the eggs are mostly solid, then flipped to solidify the other side and serve.

[Marty]

I'll have to try that Steve. I do like their Green Chili sauce.

Jul 6, 2023 10:12:26 GMT -5 majorminor said:

Jul 6, 2023 8:49:02 GMT -5 Marty said:

Over easy, add some Cholula or Tapatio and smash the eggs into well done hash browns. Don't like Tabasco, too much vinegar.

Never a big old school Tobasco fan either until they came out with that Smoked Chipotle iteration. Ever tried that? Love it on eggs.

[Russell Letson]

I just had lunch and these pictures are still making me want to have breakfast. One of each, please.

[Dub]

First, we start with free range (pasture raised) eggs form our local food co-op. There is a big difference between caged and free range.




We use virgin coconut oil and fry eggs over medium. That and a meat choice (uncured bacon, ground sausage, sausage links) and a toasted slice of Fiddlerina’s dense homemade gluten-free bread full of chopped nuts and seeds.

Fiddlerina also makes a variety of what she calls “smished” eggs. She’ll brown a couple of strips of uncured bacon, add some chopped onions and mushrooms, and when they are ready, she just breaks eggs into the pan, waits until the whites start to cook, then carefully moves it all around with a wooden paddle. Everything gets mixed up but some of the yolks and whites remain separate as they cook.

She also makes what she calls a frittata.

When I cook eggs, I make a proper French omelette using Julia Child’s instructions from the original Mastering the Art of French Cooking.

[billhammond]

Well, lah-dee-freaking-dah, Dub!

[Shannon]

I'm a simple man.

Scramble 'em in butter or margarine, season with salt and pepper, and there you go.

[factorychef]

I've always used room temperature eggs for soft boiled.

[Village Idiot]

Free range (chickens) means they're not raised in cages, which is good, but says absolutely nothing about the rest of their living conditions, which could well include overcrowded conditions on a farm with a thousand birds.

[Dub]

Jul 6, 2023 12:44:16 GMT -5 Village Idiot said:

Free range (chickens) means they're not raised in cages, which is good, but says absolutely nothing about the rest of their living conditions, which could well include overcrowded conditions on a farm with a thousand birds.

Right. Some suppliers call their eggs “free range” if there is an opening in the building through which chickens could walk if they could fight their way through a half million other chickens.

When I say “free range” I mean pasture raised in an outdoor environment where they are able to eat bugs and grubs.

[Village Idiot]

I used to make a frittata, Kim loved eggs like that. I forgot about that until just now.

[Dub]

A few interesting chicken & egg links.

• www.theguardian.com/science/2022/apr/28/egg-factory-avian-flu-chickens-culled-workers-fired-iowa?CMP=Share_iOSApp_Other
• www.cornucopia.org/photo-gallery/industrial-scale-egg-production-masquerading-as-organic/
• sofoarchon.com/egg-industry/
• www.backyardchickens.com/articles/the-truth-behind-commercial-egg-production.64371/

[billhammond]

This Minnesota couple have quite the story to tell:

locallylaid.com/