August 2014 Challenge - Eggs

Discussion in 'Food & Cooking' started by teamfat, Aug 1, 2014.

  1. teamfat

    teamfat

    Messages:
    3,987
    Likes Received:
    389
    Exp:
    I Just Like Food

    We've been on a world tour. Uncharted waters for some, enticing challenges for others. I feel that maybe it is time to once again focus on a single ingredient.

    Eggs.

    So let's see what you got.  Omelets.  Scrambled. Bernaise over poached salmon. Pickled with beets and crumbled on a salad. Fresh pasta. Fried rice. Sunny side up over a pile of hash browns. Show us something with eggs in it, make my life miserable trying to pick the next host. I expect to see at least a hundred different ways to cook an egg.

     
    pete and nicko like this.
  2. genemachine

    genemachine

    Messages:
    1,423
    Likes Received:
    123
    Exp:
    Home Cook
    Nice one. My chicken approve!

     
  3. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    Gonna enjoy this one xD. 

    I always got eggs... 
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

    Messages:
    4,104
    Likes Received:
    186
    Exp:
    Former Chef
    @teamfat  Awesome man thank you for selecting something I feel more comfortable with. Eggs are one of my favorites. Let the games begin!!!!
     
  5. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Nice choice !

    Petals.
     
  6. teamfat

    teamfat

    Messages:
    3,987
    Likes Received:
    389
    Exp:
    I Just Like Food
    This challenge may be the incentive I need to make a souffle or two.

    mjb.
     
  7. pete

    pete Moderator Staff Member

    Messages:
    4,287
    Likes Received:
    861
    Exp:
    Professional Chef

    Crabcake Benedicts with Bacon Hollandaise (because Hollandaise doesn't have enough saturated fat to begin with!!)

    Use your favorite crabcake recipe for a base, top with poached eggs.  To make the Hollandaise, dice up a couple slices of bacon and fry until crisp.  Add some of the rendered fat to your clarified butter.  Make your Hollandaise as you normally would, stirring in the crispy bacon just before serving.  This is one to definitely clog your arteries, but what a way to go!!!!
     
  8. teamfat

    teamfat

    Messages:
    3,987
    Likes Received:
    389
    Exp:
    I Just Like Food
    Wow! Those look really good!

    Good start.

    mjb.
     
  9. nicko

    nicko Founder of Cheftalk.com Staff Member

    Messages:
    4,104
    Likes Received:
    186
    Exp:
    Former Chef
    Man Pete that looks like a winning dish. Thanks for posting that.
     
  10. butzy

    butzy

    Messages:
    1,642
    Likes Received:
    326
    Exp:
    Owner/Operator
    Asian omelette with bacon, tomato, coriander, bean sprouts and fish sauce

     
    redchef300 and nicko like this.
  11. chrisbelgium

    chrisbelgium

    Messages:
    2,271
    Likes Received:
    205
    Exp:
    Home Cook
    Great topic, mjb, and congratulations on winning last month's challenge. I so much more prefer these product topics.

    Here's a Spanish tortilla I made not so long ago. The secret is to use deepfried potatoes in it or like in this case, fries that had been pre-fried at 160°C.

     
    Last edited: Aug 2, 2014
  12. nicko

    nicko Founder of Cheftalk.com Staff Member

    Messages:
    4,104
    Likes Received:
    186
    Exp:
    Former Chef
    @butzy  that is beautiful and it looks tasty.
     
  13. dhmcardoso

    dhmcardoso

    Messages:
    87
    Likes Received:
    15
    Exp:
    Culinary Student
    Going to The market... 4 dozens in The shopping list . Lol!
    Nice option!
     
  14. saucybroad

    saucybroad

    Messages:
    8
    Likes Received:
    10
    Exp:
    Sous Chef
    Wow! All look great!
     
  15. phatch

    phatch Moderator Staff Member

    Messages:
    8,445
    Likes Received:
    447
    Exp:
    I Just Like Food
    I made this earlier this week so I suppose it doesn't technically count, but here it is anyway.

    Braised Chinese Omelet


    If I were making this for one or two people, I'd do it differently. Build the sauce, keep hot. Make the omelet disks,  stir fry the filling, roll, sauce, serve--no braising/simmering step.

    But when cooking for the whole family I make the disks, fry the filing, roll, assemble in a skillet, make the sauce and pour over, simmer until hot throughout. 

    Make an omelet skin in a 6" non-stick skillet. Yield about 2 omelet skins/egg and it's a good serving size as well. 

     
    mikeswoods likes this.
  16. niko1227

    niko1227

    Messages:
    41
    Likes Received:
    20
    Exp:
    Culinary Student

    Heres a spanish tortilla with chorizo and lots of onions
     
  17. chrisbelgium

    chrisbelgium

    Messages:
    2,271
    Likes Received:
    205
    Exp:
    Home Cook
    Breakfast this sunday

    I had to try that toast-and-egg thing. Don't know if there's even a name for it. Kinda stupid imo. Make a hole in the bread, panfry and drop an egg in the hole and continu frying the whole thing. Yep, that's it...


    Pain perdu

    You all know this as French toast but it's made in many regions in Europe. Nothing very French about it. Egg beaten with milk and a bit of sugar. Let the bread soak up the mixture. Panfry, drop a spoonful of dark brown soft sugar on it et voilà, pain perdu, which means "lost bread" in English; has to do with the fact that it was made with not so fresh bread.

     
  18. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    Eggs in a basket!
     
  19. panini

    panini

    Messages:
    5,167
    Likes Received:
    283
    Exp:
    Owner/Operator
    I am so new to this I'm hesitant.

    I do something with a poached egg that might make some cringe, but have nothing but compliments.

    I start with Veal Osso Buco. I use a white wine and veal stock as not to be too rich. When the shanks are done I make one slit and remove the bone and put the shank back together. I then finish my sauce. I prepare a Polenta and plate with a sort of well in the middle.

    I place the shank in the middle, then remove whatever marrow I can extract and top the shank with the marrow and my quazy gremolata (lemon zest,garlic,parsley,pec.Rom and a small dab of anchovy paste). I then add a poached farm egg and top with sauce.

    panini
     
    mezzaluna likes this.
  20. butzy

    butzy

    Messages:
    1,642
    Likes Received:
    326
    Exp:
    Owner/Operator
    @panini

    Sounds pretty good. Do you have some pictures?