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Eggs Your Style ?

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Margi Cintrano View Drop Down
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    Posted: 13 October 2012 at 12:39
Photo Courtesy: 123Rf uncopyrighted
public domain: Eggs Benedict.
 
 
Cassata Cake.
 
 
Classic Quiche.
 
 
 
 
 
Wink  Buonasera,
 
The egg plays a quintessential role in the kitchen. It is extraordinairely versatile, adopting different forms depending on how it is employed. It can be prepared on its own or gradually added to other foods to achieve grand splendour in cake, pastry, bread and dessert making.
 
Throughout history the egg has taken on uncountable associations; as a saving grace of astainers, at Lent time, a source of strength and protein for convalescents and oddly as a symbol of Resurrection. 
 
This brings me to ask, which egg dishes are your style and which recipes do you employ eggs in ?
 
Mine are:
 
1) French style Omelette
2) Spanish Spinach, shallot, garlic Omelette
3) Italian Fritatta
4) Deviled Eggs
5) Baked Spanish Flamenco Eggs
6) Egg salad sandwich
7) Uruguayan National Chivito Sandwich
8) Eggs Benedict on English Muffin 
9) Hard boiled eggs with Ali Oli Dip
10) A sunny side up with sautéed Prosciutto or Iberian Ham or tender yet crisp Bacon with home made bread to dip the sunny side up in
11) Classic Quiche
12) On the sweet tooth side: Cassata Cake.  
13) Meatloaf
14) Fettuccini Carbonara
15) Homemade Lasagne and Ravioli
 
 
Would enjoy hearing from all of you as to which egg dishes are your style ...
 
Have lovely wkend.
Margi.      
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 13:20
    I love all eggs, except hard boiled...just not crazy about them.  Some of my eggs are shown below.



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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 13:26
Dan,
 
Photo selection, good enough to chowdown on ... Thanks for your feedback.
 
Surely Lovely dishes.
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 18:49
Steak and eggs, scrambled or over easy. Pickled eggs. Crepes. Dumplings. Almond biscotti.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 19:25
Goodness, Margi, you don't ask any simple questions do you?
 
I use eggs in practically everything; they're almost as ubiquitous in my cooking as onions. Well, maybe not that degree. But close to it.
 
For instance, I'm working on a ravioli dish right now based on things grown in my historic gardens. It'll be a squash (I'll use the sweet potato squash), mascarpone, and sage filling, with the dumplings swimming in a Sicilian style herbed tomato sauce.
 
I'll work an egg into the filling as a binder.
 
Some of the many dishes in which the eggs are the stars, rather than just one more ingredient:
 
Eggs Benedict in all its various forms.
Scotch eggs.
Poached eggs and corned beef hash.
Sunny side up, with home fries, bacon, and sliced fresh tomato (a classic Southern breakfast, btw)
Amish red beet eggs.
Omelets of all sorts.
Deviled eggs.
Flans, quiches, and similar dishes.
Spanish tortillas in all their forms.
Etc. etc. etc.
 
Can't believe nobody has mentioned Ceasar Salad. What's a Ceasar without a raw or slightly coddled egg?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 13 October 2012 at 21:08
It would be easier to list ways I don't like eggs.




there you are.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 03:47
I'm an egg lover from way back....I guess for pure comfort food eggs over easy with toast and bacon is my ultimate feel good breakfast.

I adore eggs benedict as well,eggs ala king over toast, soft boiled eggs, frittatas for supper smothered in hot sauce.
Also as a binder in meatloaf or meatballs
with ricotta in my ravioli stuffing
important in my fried rice
deviled eggs for any holiday
important for eye appeal in my antipasto platter
making my favorite pasta recipe
hard boiled just to snack on
huevos rancheros
If you want to try something really unusual...melt a Tbsp of peanut butter in some regular butter in a skillet and scramble some eggs in it. It'll make you drool just smelling it....or, it'll make you 
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 05:02
For some visual impact, next time y'all make meat loaf, divide the meat, with 2/3 on the bottom. Push some hemispheric indentations into that part, and crack an egg into each depression. Then cover with the remaining meat, and bake as usual.
 
A lovely disk of hard-cooked egg in every slice!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 06:15
Brook, Hoser, AK1 and Rod,
 
Firstly let me thank all of you for your feedback and contributions.
 
Hoser: Hope that you had a lovely birthday yesterday. Thanks for your delicious egg selections. I love Eggs Benedict ... and Deviled Eggs too ...
 
Rod: Oh yes, crepès ... Forgot about this stunner.
 
AK1: You may have a good point !  LOL
 
Brook: I am not simple thus, I rarely ask simple questions !  ha ha ha ... Thumbs Up
 
Thanks for the lovely idea on the meatloaf. In Napoli, there is a similar specialty prepared with hard boiled eggs stuffed inside the meatloaf, and it is divino ...
 
Thanks again for all the contributions, feedback and humor ...
 
All my best for a lovely Sunday.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2012 at 15:00
I love various "scrambles." My dad made a great one this morning, with onions, sweet peppers, and Monterey jack cheese.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2012 at 07:11
Buonasera Melissa,
 
Interesting, that I believe you are the only one who mentioned sensational Scrambled Eggs !  Your dad´s scrambled eggs sound delicious ... I shall have to give it a go ... I shall check with Taste of America for the Monterey Jack; however, if it is not exported to Madrid; I have a sub; red pepper rinded Ibores.
 
I had actually forgotten to mention scrambled eggs, and I truly enjoy them Greek style; cherry tomato, some orégano, feta cheese, green & red bell pepper and a touch of black olives ...
 
Thanks so much for your contribution. The next time he prepares this scrambled egg dish, do please take a quick photo ...
 
Kind regards.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2012 at 09:11
Buonasera,
 
Just wanted to mention, an interesting versatile Spanish dish of well known popularity here in Madrid is:
Broken Eggs, or Los Huevos a Estrellados ( Star Eggs ).
 
 
This dish can be prepared with sunny side up on a bed of potatoes of choice and sasage, bacon or ham varieties galor.
 
 
One shall find a photo of King Juan Carlos and Former USA President Bill Clinton at Casa Lucio,  chowing down on some Broken Eggs, often called colloquially: Huevos Rotos.  
 
See the Iberian Section.
 
Kind Regards.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 October 2012 at 11:22
i like nearly all ways to prepare eggs, including most of the ones mentioned above.
 
scotch eggs in particular are something i want to try, sooner rather than later.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2012 at 07:59
Tas, Buonasera,
 
 
 
 
Photo Courtesy: Fotosearch
Uncopyrighted Public Domain.
 
 
 
 
 
When we were in Edimburgh and Ulla Pool in the 1990s, we had Scotch Eggs, served with a variety of sausages & bacon served on side to share ... Very typical breakfast throughout Scotland ...
 
This dish dates back to the late 1730s.  
 
Sort of a cross between a croquette and a meatloaf with gravy and hard boiled egg in centre.
 
Thanks for your contribution and feedback.
 
Kind regards.
Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2012 at 08:23
Don't forget, too, that we had a whole discussion about this not too long ago: http://www.foodsoftheworld.activeboards.net/farced-eggs_topic2222.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2012 at 08:27
Hey! what about all the breadings used to coat food for frying? Almost can't be done without eggs; whether used as a batter (i.e., tempura) or as a three-dip process.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2012 at 09:31
Brook,
 
I have left a lovely post on your Farce Eggs thread ... Yum, and these are on my list.
 
The key is that I shall serve these for Tapas to be in tune, with the Mediterranean vibe ...
 
Farce eggs and Scotch eggs do seem to have similarities ... Perhaps, we can state that these recipes have travelled wide and far across the Atlantic ...
 
What are the differences per se ?
 
Of course, eggs ... flour, bread crumbs, and Oil ... How else can one dredge and fry these lovely morsels ? LOL
 
Always with Kind Regards.
Margi.
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