On Fri, 06 Aug 2004 03:04:00 GMT, "zuuum" > wrote:

>How many ways can one prepare an egg, meaning "whole" eggs as the main dish.
>This was the main
>reason I questioned the origin of the significance of the number of pleats.
>
>fried (sunny up and over-easy)
>basted
>braized (fry and then steaming the top is more braized than basted)
>scrambled
>omelet
>fritata
>poached
>boiled
>coddled
>dropped (as in egg flower soup)
>Beijing
>
>Any others?
>
Deep fried. I saw Jacques Pepin do it once.


modom

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