How to prepare an egg

Eggplant parmigiana omelet.

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Rich
 
GeorgeC said:
I had to put together the ideas of @Rushie and @James_Dean this morning.
2 eggs, splash heavy cream, 1 tsp ricotta, blended in immersion mixer, pour into a buttered ramekin, into 350 toaster oven for 20 mins.
Good stuff!
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This technique scales up pretty well. I prepared a dozen eggs this way and baked them in a buttered nonstick muffin pan. Easy brunch.
 
Zeldman said:
Bleeeech....
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When I was running liquid egg plants I used to have a glass of homogenized raw liquid whole egg for breakfast on a regular basis. Right out of a 40,000 gallon tank, 34 degrees and silky smooth.
 
Liquid eggplants. Sounds like something out of a Timothy Leary dream.
 
But that is a fascinating fact, any way you break it down.
 
James_Dean said:
When I was running liquid egg plants I used to have a glass of homogenized raw liquid whole egg for breakfast on a regular basis. Right out of a 40,000 gallon tank, 34 degrees and silky smooth.
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Egg Smoothie..??

I can eat almost all styles of cooked eggs, but raw is too much for me..

And you almost owed me for a key board.....:lol::lol::lol:
 
Poached, served on toast with a slice of cheese in the middle. Two jumbos fit the bill and make for a high protein breakfast. It's one of my favorites. Thanks James for your dedication to providing us with the benefits of your labor and a safe product we all enjoy.
 
Nothing here about Scotch Eggs? Haven't had one in decades, but I sure liked them in London "back in the day".
 
So here's a question for you folks...what about cholesterol? One egg has 62% DV. So if you have two you're already over it.

I love me some eggs...but if you are trying to get that down it sounds like they are off the table no?
 
Caramon13 said:
So here's a question for you folks...what about cholesterol? One egg has 62% DV. So if you have two you're already over it.

I love me some eggs...but if you are trying to get that down it sounds like they are off the table no?
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Eat the whites, not the yolk.
 
Caramon13 said:
So here's a question for you folks...what about cholesterol? One egg has 62% DV. So if you have two you're already over it.

I love me some eggs...but if you are trying to get that down it sounds like they are off the table no?
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I'm pretty sure that the cholesterol in eggs does not end up in your arteries. It's the bad type of cholesterol that is manufactured by your body, primarily from consuming tropical oils, that is the problem.
 
sferguson524 said:
Eat the whites, not the yolk.
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Yeah the whites are just protein no cholesterol but man..that's boring.

Sac Arrow said:
I'm pretty sure that the cholesterol in eggs does not end up in your arteries. It's the bad type of cholesterol that is manufactured by your body, primarily from consuming tropical oils, that is the problem.
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That explains a lot....
 
Caramon13 said:
So here's a question for you folks...what about cholesterol? One egg has 62% DV. So if you have two you're already over it.

I love me some eggs...but if you are trying to get that down it sounds like they are off the table no?
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I don't eat them every day but I buy jumbos so I'm likely getting more than my share when I cook up two of them.

My motto is: "Damn the cholesterol. I'm dying with a full stomach". Yes, I loves my bacon too.
 
Norman said:
I don't eat them every day but I buy jumbos so I'm likely getting more than my share when I cook up two of them.

My motto is: "Damn the cholesterol. I'm dying with a full stomach". Yes, I loves my bacon too.
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I get larges, but yeah I love bacon too...my wife went vegan (she's crazy I know, more meat for me) at the top of the year so I always get a guilt trip when I cook it up.
 
Caramon13 said:
I eat a LOT of eggs in a week...too many I'm sure. But, its an easy to cook form of protein. Thinking I need to switch to just whites though.
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I will scramble three or four eggs, but only use one yolk. Egg whites are a very healthy form of protein as you well know.
 
Anthony said:
I will scramble three or four eggs, but only use one yolk. Egg whites are a very healthy form of protein as you well know.
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Hmm, yeah that's an interesting way to try it. I consume probably 14 eggs a week, sometimes more sometimes less. At one point I was at about 28-30 per week, 2 for breakfast, 2 for lunch. Now I skip breakfast and it's just the two for lunch.

Doing it your way I could do the 28 per week still, but only have about 7 yolks...far less intake cholesterol-wise..
 
Eggs Benedict is my favorite way to make eggs but it's a lot of work.
 
James_Dean said:
When I was running liquid egg plants I used to have a glass of homogenized raw liquid whole egg for breakfast on a regular basis. Right out of a 40,000 gallon tank, 34 degrees and silky smooth.
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If you believe some asshats, you should've died from salmonella years ago by doing that!
 
mtuomi said:
If you believe some asshats, you should've died from salmonella years ago by doing that!
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Remember that this is an "inline" complex where the eggs are practically gathered the day they are laid and are never temp abused. We also vaccinate our birds using an autogenous salmonella vaccine derived from strains we isolate from the housing environment. That and regular sampling make me very comfortable that anything that might be there is at levels my immune system can easily handle. Most problems from eggs come from pooled eggs that sit on a steam table at improper temperatures for hours and hours.

It's science. ;):cool::D
 
I make my own Egg McMuffins, and they are way better than McD's. One egg, fried, well done, 1 piece of ham, also fried, 1 Thomas's English Muffin, toasted, and buttered on both sides. Melt a slice of cheese on the egg as it cooks, and voila! I buy my eggs exclusively from a local farmer, and they are great.
 
MassPilot said:
English muffin topped with Canadian bacon, poached egg, and hollandaise sauce.
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The good ones are some of the best food you can have. The average or bad ones are near the bottom. I sous vide the eggs at 145 for about an hour and crack them into a bowl before assembly and discard the runny white. I think the best hollandaise is salty and acidic. mmmmm..... Also strongly prefer home cured loin over the mostly nasty store stuff.
 
James_Dean said:
The good ones are some of the best food you can have. The average or bad ones are near the bottom. I sous vide the eggs at 145 for about an hour and crack them into a bowl before assembly and discard the runny white. I think the best hollandaise is salty and acidic. mmmmm..... Also strongly prefer home cured loin over the mostly nasty store stuff.
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Ever try lobster meat instead of the Canadian bacon? Now that is good.
 
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