In article >,
Chemiker > wrote:

> On Tue, 15 Jun 2010 03:11:17 -0500, Omelet >
> wrote:
>
> >We mostly consume them in omelets, scrambled eggs, poached, soft
> >boiled, hard boiled (sometimes deviled) and in fritattas. Egg drop soup
> >also works well.
> >
> >Other ideas?
>
> Egg yolks make one hell of a binder/thickener for soups. Egg whites
> make that magic-mystery we call meringue. And who has not made an egg
> wash for breading meats et al?

True!

>
> I usually eat eggs for brekkie about once a week. 3, eyes open, cooked
> in a 7" non-stick skillet with a glass lid.
>
> Oh, and don't forget (the largely unappreciated) shirred eggs.
>
> For the tipplers among us, there's always the golden fizz. Popular in
> the past was raw egg into a mug of beer. For more drinks, see:
>
> http://www.nj.com/homegarden/enterta...ptively_delici
> ous_egg_cock.html
>
> And last but not least, who doesn't like Egg Noodles? Think
> carbonara.....
>
> HTH
>
> Alex

That link was fascinating!

Thanks.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine