"Michael Odom" > wrote

> Deep fried. I saw Jacques Pepin do it once.

Argh - you've just reminded me of something I was served years ago in
Tunisia - it was a deep fried 'egg-in-a-pancake' thing, called, if memory
serves, a 'brik' (or something like that). Don't suppose anyone knows how to
make it?

Jo


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"Michael Odom" > wrote

> Deep fried. I saw Jacques Pepin do it once.

Argh - you've just reminded me of something I was served years ago in
Tunisia - it was a deep fried 'egg-in-a-pancake' thing, called, if memory
serves, a 'brik' (or something like that). Don't suppose anyone knows how to
make it?

Jo


---
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Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.733 / Virus Database: 487 - Release Date: 02/08/04

Michael Odom wrote:
> 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
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Scotch Eggs.

Jill

"zuuum" > wrote in message
...
> How many ways can one prepare an egg, meaning "whole" eggs as the main
dish.

OK, who else just flashed on Bubba telling Forrest all the
different ways to prepare shrimp? :-)

Bob M.

"zuuum" > wrote in message
...
> How many ways can one prepare an egg, meaning "whole" eggs as the main
dish.

OK, who else just flashed on Bubba telling Forrest all the
different ways to prepare shrimp? :-)

Bob M.

Bob Myers wrote:
> "zuuum" > wrote in message
> ...
>> How many ways can one prepare an egg, meaning "whole" eggs as the
>> main dish.
>
> OK, who else just flashed on Bubba telling Forrest all the
> different ways to prepare shrimp? :-)
>
> Bob M.

LOL Shrimp gumbo, shrimp kabobs, shrimp sandwich...

Jill

"jmcquown" > wrote in message
...
> Bob Myers wrote:
> > "zuuum" > wrote in message
> > ...
> >> How many ways can one prepare an egg, meaning "whole" eggs as the
> >> main dish.
> >
> > OK, who else just flashed on Bubba telling Forrest all the
> > different ways to prepare shrimp? :-)
> >
> > Bob M.
>
> LOL Shrimp gumbo, shrimp kabobs, shrimp sandwich...
>
> Jill
>
>
........ shrimp and eggs, mmmmmmm, mmmmmmm

How many ways can an egg be cooked
Before they call it a meal?


--
Dan Goodman
Journal http://dsgood.blogspot.com or
http://www.livejournal.com/users/dsgood/
Whatever you wish for me, may you have twice as much.

How many ways can an egg be cooked
Before they call it a meal?


--
Dan Goodman
Journal http://dsgood.blogspot.com or
http://www.livejournal.com/users/dsgood/
Whatever you wish for me, may you have twice as much.

Dan Goodman wrote:
>
> How many ways can an egg be cooked
> Before they call it a meal?


42



Brian Rodenborn

On Fri, 6 Aug 2004 12:30:12 -0500, "jmcquown" >
wrote:

>Michael Odom wrote:
>> 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
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
>Scotch Eggs.
>
>Jill

Nope, just fried them.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Fri, 6 Aug 2004 12:30:12 -0500, "jmcquown" >
wrote:

>Michael Odom wrote:
>> 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
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
>Scotch Eggs.
>
>Jill

Nope, just fried them.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

zuuum wrote:

> "zxcvbob" > wrote in message
> ...
> > 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?
> > >
> > >
> >
> > Benedict
> > Florentine
> > McMuffin
> >
> > Best regards,
> > Bob
>
> Well, I guess if Beijing counts, then Benedict and Florentine are not the
> same as poached. Considering that, I see there are easily 100 ways to cook
> an egg. But I would still like to hear more. Thanks

There are the various ways of preparing underdeveloped
yolks from fresh killed fowl.

Then we have:

raw
buried
microwave
fondue
broasted
barbecued
jellied
canned/preserved
powdered
dried
juiced
mashed
spun

zuuum wrote:

> "zxcvbob" > wrote in message
> ...
> > 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?
> > >
> > >
> >
> > Benedict
> > Florentine
> > McMuffin
> >
> > Best regards,
> > Bob
>
> Well, I guess if Beijing counts, then Benedict and Florentine are not the
> same as poached. Considering that, I see there are easily 100 ways to cook
> an egg. But I would still like to hear more. Thanks

There are the various ways of preparing underdeveloped
yolks from fresh killed fowl.

Then we have:

raw
buried
microwave
fondue
broasted
barbecued
jellied
canned/preserved
powdered
dried
juiced
mashed
spun

On 2004-08-08, Roy Jose Lorr > wrote:


> Then we have:
>
> raw
> buried
> microwave
> fondue
> broasted
> barbecued
> jellied
> canned/preserved
> powdered
> dried
> juiced
> mashed
> spun

.....don't forget 'thrown'.


nb

>> > > Beijing

Please, what's a Beijing egg?


E. P.

> notbob writes:
>
<moosestorah wrote:
>
>> Then we have:
>>
>> raw
>> buried
>> microwave
>> fondue
>> broasted
>> barbecued
>> jellied
>> canned/preserved
>> powdered
>> dried
>> juiced
>> mashed
>> spun
>
>....don't forget 'thrown'.

Laid!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

From Schott's Food and Drink Miscellany (which is fascinating):

Monster Egg

Break a dozen or two of eggs and separate the whites from the yolks.
Tie the yolks in a pig's bladder, boil them hard, and remove them. In
a larger pig's bladder, place the whites. Into the midst of the
whites, place the set yolks and tie the bladder tight. Boil the whole
until the whites harden and then remove from the water. Serve the
monster egg on a bed of spinach.

Tara

E.P. asked:

> Please, what's a Beijing egg?

From the context, I'd guess it's the same as a thousand-year egg.

See http://en.wikipedia.org/wiki/Thousand_year_old_egg

Bob

>From: "Bob"

>E.P. asked:
>
>> Please, what's a Beijing egg?
>
>From the context, I'd guess it's the same as a thousand-year egg.
>
>See http://en.wikipedia.org/wiki/Thousand_year_old_egg

Thanks for the info.
E. P.

>From: "Bob"

>E.P. asked:
>
>> Please, what's a Beijing egg?
>
>From the context, I'd guess it's the same as a thousand-year egg.
>
>See http://en.wikipedia.org/wiki/Thousand_year_old_egg

Thanks for the info.
E. P.

On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> wrote:
>
> zuuum wrote:
> >
> > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > same as poached. Considering that, I see there are easily 100 ways to cook
> > an egg. But I would still like to hear more. Thanks
>
> Then we have:
>
> raw
> buried
> microwave
> fondue
> broasted
> barbecued
> jellied
> canned/preserved
> powdered
> dried
> juiced
> mashed
> spun
>
You forgot pickled... which is not imaginary.


sf
Practice safe eating - always use condiments

On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> wrote:
>
> zuuum wrote:
> >
> > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > same as poached. Considering that, I see there are easily 100 ways to cook
> > an egg. But I would still like to hear more. Thanks
>
> Then we have:
>
> raw
> buried
> microwave
> fondue
> broasted
> barbecued
> jellied
> canned/preserved
> powdered
> dried
> juiced
> mashed
> spun
>
You forgot pickled... which is not imaginary.


sf
Practice safe eating - always use condiments

One.

Heat it.

--Blair
"YMMV"

One.

Heat it.

--Blair
"YMMV"

sf wrote:

> On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> > wrote:
> >
> > zuuum wrote:
> > >
> > > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > > same as poached. Considering that, I see there are easily 100 ways to cook
> > > an egg. But I would still like to hear more. Thanks
> >
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
> >
> You forgot pickled... which is not imaginary.

I think that was already mentioned, tho I could be wrong.
--

The last stage of
utopian sentimentalism
is homicidal mania.

sf wrote:

> On Sun, 08 Aug 2004 05:05:15 GMT, Roy Jose Lorr
> > wrote:
> >
> > zuuum wrote:
> > >
> > > Well, I guess if Beijing counts, then Benedict and Florentine are not the
> > > same as poached. Considering that, I see there are easily 100 ways to cook
> > > an egg. But I would still like to hear more. Thanks
> >
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
> >
> You forgot pickled... which is not imaginary.

I think that was already mentioned, tho I could be wrong.
--

The last stage of
utopian sentimentalism
is homicidal mania.

notbob wrote:

> On 2004-08-08, Roy Jose Lorr > wrote:
>
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
>
> ....don't forget 'thrown'.

ouch
--

The last stage of
utopian sentimentalism
is homicidal mania.

notbob wrote:

> On 2004-08-08, Roy Jose Lorr > wrote:
>
> > Then we have:
> >
> > raw
> > buried
> > microwave
> > fondue
> > broasted
> > barbecued
> > jellied
> > canned/preserved
> > powdered
> > dried
> > juiced
> > mashed
> > spun
>
> ....don't forget 'thrown'.

ouch
--

The last stage of
utopian sentimentalism
is homicidal mania.

PENMART01 wrote:

> > notbob writes:
> >
> <moosestorah wrote:
> >
> >> Then we have:
> >>
> >> raw
> >> buried
> >> microwave
> >> fondue
> >> broasted
> >> barbecued
> >> jellied
> >> canned/preserved
> >> powdered
> >> dried
> >> juiced
> >> mashed
> >> spun
> >
> >....don't forget 'thrown'.
>
> Laid!

ParLaid.

In article >,
"zuuum" > wrote:
>
> Well, I guess if Beijing counts, then Benedict and Florentine are not the
> same as poached. Considering that, I see there are easily 100 ways to cook
> an egg. But I would still like to hear more. Thanks

The American Egg Board web site at http://www.aeb.org/ has lots
of recipes involving eggs. From the AEB's web site, another recipe
that involves eggs as a main ingredient is custard. Another recipe
is for baked eggs. There's also the Spanish fritata

In article <m0GQc.252819$Oq2.173421@attbi_s52>,
notbob > wrote:

> On 2004-08-06, zuuum > wrote:
>
> > Baked...... as in souffle?
>
> OK, OK, ...no mas! ...heh heh
>
> I know of several egg dishes that are baked (frittata, quiche, etc), but
> they'd already been mentioned. "Baked" just sounded weird to me cuz I kept
> visualizing an egg in its shell being baked. OTOH, egg Florentine is
> something I've never tried. Live n' learn.

Check out this recipe for baked eggs:

http://www.aeb.org/recipes/basics/baked_eggs.htm

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.

lol.. of course I could try this, but I would hardly eat the thing. Is
there such a dish?

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.

lol.. of course I could try this, but I would hardly eat the thing. Is
there such a dish?

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.

lol.. of course I could try this, but I would hardly eat the thing. Is
there such a dish?

"zuuum" > wrote in message
...
> 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.

Caviar? :-)

Actually, I seem to recall that there are several uses for raw
eggs in various Asian cuisines, such as raw quail's eggs used
as a sushi topping ("tobitama," I believe), etc..

Then, of course, there's that scene from "Rocky"...

Bob M.

On Tue, 10 Aug 2004 18:32:08 GMT, "Bob Myers"
> wrote:

>
>"zuuum" > wrote in message
. ..
>> 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.
>
>Caviar? :-)
>
>Actually, I seem to recall that there are several uses for raw
>eggs in various Asian cuisines, such as raw quail's eggs used
>as a sushi topping ("tobitama," I believe), etc..
>
>Then, of course, there's that scene from "Rocky"...
>

There is also the marvelous egg scene in Tampopo, described as "food
pornography" by one reviewer (NYT< IIRC).



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Sort of an egg pancake (or scrambled) with ginger, sugar, sliced scallions.
Cooked with duck fat. Maybe a late invention


"Julian9EHP" > wrote in message
...
> >> > > Beijing
>
> Please, what's a Beijing egg?
>
>
> E. P.

Sort of an egg pancake (or scrambled) with ginger, sugar, sliced scallions.
Cooked with duck fat. Maybe a late invention


"Julian9EHP" > wrote in message
...
> >> > > Beijing
>
> Please, what's a Beijing egg?
>
>
> E. P.

>From: "zuuum"

>Sort of an egg pancake (or scrambled) with ginger, sugar, sliced scallions.
>Cooked with duck fat. Maybe a late invention
>
>
>"Julian9EHP" > wrote in message
...
>> >> > > Beijing
>>
>> Please, what's a Beijing egg?

Thanks!


E. P.