"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!