You must have a bit of the Quebecois in you. Along with syrup and eggs - oreilles de crisse, pets du soeurs and tarte au sucre...all part of a good logdrivers's breakfast.
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Eggs
- Thread starter Chicory Blue
- Start date
You must have a bit of the Quebecois in you. Along with syrup and eggs - oreilles de crisse, pets du soeurs and tarte au sucre...all part of a good logdrivers's breakfast.
if bacon is involved = any 'egg style' works for me. if its' just eggs then i like them 'up' (with toast), or scrambled (nice with onion, bell pepper).
but i'm not picky about it: i like some eggs!
but i'm not picky about it: i like some eggs!
My family considers me to be perverse. I like my eggs sunnyside but sealed over, and I dip toast into the yolks and leave the whites uneaten.
I have evidently corrupted my oldest daughter, as she eats them the same way. I occasionally offer apologies for this.
But my fall-back is scrambled, with ketchup. That's OK with me.
I have evidently corrupted my oldest daughter, as she eats them the same way. I occasionally offer apologies for this.
But my fall-back is scrambled, with ketchup. That's OK with me.
Must be an omelette without a trace of runnyness. Tomatoes exacerbate runnyness while onions minimize it. A light scorching is delightful. Just the smell of someone eating a hard-boiled egg will chase me out of the room.
Omelette the games begin. Egg flip was once a firm favorite — raw with milk, sugar and vanilla, shaken, stirred, whipped, whatever. But they're warning us off raw egg now — easy come easy over; Crepe is the darnset tootin' dose of delight — cooked in butter, seasoned, stuffed with anything from avocado and smoked salmon to ham and cheese — almost anything that takes your fancy — don't overdo it because you've gotta fold it and flip it 
Scrambled with whole milk, a pinch of white pepper, sea salt and nutmeg's hard to beat. But if you add tomato… Bliss! 
Chinese omelette's the same kinda wonderful. It's all good. Three of the freshest eggs every other day is a very healthy habit too.
Scrambled with whole milk, a pinch of white pepper, sea salt and nutmeg's hard to beat. But if you add tomato… Bliss! Chinese omelette's the same kinda wonderful. It's all good. Three of the freshest eggs every other day is a very healthy habit too.
I don't usually have any disagreement with Saabfender, but tortilla de patatas just has to be gooey in the middle and the restaurant just up the road from my Spanish gaff does one of the best.
Any restaurant brings me solid-right-through stuff I tell them to take it back to the supermarket they bought it from.
Any restaurant brings me solid-right-through stuff I tell them to take it back to the supermarket they bought it from.
My favorite way to cook eggs is to mix the yolk with cream and sugar, put the mixture into small cups then cook in a water bath. Then put a small amount of sugar on the cooked egg mixture and caramelize with an open flame.
I also dig poached, sunny side up, over easy, and scrambled.
I also dig poached, sunny side up, over easy, and scrambled.
Passinwind
I know nothing.
- Dec 3, 2003
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- Designer/Toaster Tech @ Passinwind Electronics
Omelets, frittatas, huevos rancheros, or breakfast burritos. Dungeness Crab Benedict is pretty swell as an infrequent treat too though.
My secret sauce for omelets is a three way cook (fry, broil, and bake) and a bit of lime basil. Not really into the classic French deal, I like a little caramelization and more like a souffle texture. We buy our eggs straight from a local farmer, only way to fly.
'Er indoors and I once had an omelet as part of a brunch menu at a restaurant in Cambria. She loved it so much that she asked me to replicate it (I'm actually pretty good at reverse engineering recipes).
Langoustine tails, red and yellow bell pepper, shallots with a souffle omelet and finished with sour cream, capers, and sliced olives. I make it as a special treat for her about three times a year.
Langoustine tails, red and yellow bell pepper, shallots with a souffle omelet and finished with sour cream, capers, and sliced olives. I make it as a special treat for her about three times a year.
slobake
resident ... something
I Sometimes attempt this, but it comes out more like the lower one 
Ideally, served with bacon and doesn't look at all like a tortured animal >
>^..^<
Ideally, served with bacon and doesn't look at all like a tortured animal >
>^..^<
i guess technically that's made with a few cracked eggs somewhere in there drool
Need a new poll option!!!
(or were you aiming for this thread? > Can we talk about pastries here? (Don't look if you are on a diet))
i guess technically that's made with a few cracked eggs somewhere in there drool
Need a new poll option!!!
(or were you aiming for this thread? > Can we talk about pastries here? (Don't look if you are on a diet))
That is the ultimate meringue cake made with lots of egg whites.
