Dixie Chicks

[Amberjem]

I thought it odd also. I've tried it, prefer regular burger with the works.
I've also noticed cooking shows emphasis leaving scrambled eggs sloppy, Bobby Flay, many others. I think that's gross. I like a runny yolk on a fried egg but scrambled must be done, no snotty whites in my scrambled eggs.

They suggest that because the egg still continues to cook after removing from pan..the idea is by the time they are on the plate being eaten they are finished cooking without overcooking to rubberiness

 

[perchie.girl]

here is my recent fav egg recipe:




Poached egg on toast.... love the creamy yolk smashed up on the toast... not eating butter unless I want to measure it right now so Dry is good too. I prefer sourdough toast too. More flavor and it stands up to a squooshy egg...

Egg is 1 point toast slice is 2 points. For six points I can have a yummy breakfast... or lunch or dinner... or all three....

deb

 

[Beer can]

@perchie.girl Green Fire Farms has barbezieux and a good description of them. Third best tasting chicken according to French culinary mag Gault Millau. Better then the Breese which is typically poached barbezieux is roasted.
This got me thinking well what's #1? Took awhile, had to search French sites and Google translate. I figured it would be some weird unheard of breed. Nope it was Poulet Rouge, naked neck turkens! Red in particular, but I doubt color matters. S&G poultry has them in red bred for production, but you have to buy a hundred, or five dozen hatching eggs.
I would like to try them someday. Excellent layers and great meat birds. Do very good in the heat and somehow are also cold hardy.

 

[Amberjem]

I love soft poached eggs andf toast it's a big favorite of mine when motivated enough to cook breakfast


been doing poached eggs and bagel lately

 

[perchie.girl]

@perchie.girl Green Fire Farms has barbezieux and a good description of them. Third best tasting chicken according to French culinary mag Gault Millau. Better then the Breese which is typically poached barbezieux is roasted.
This got me thinking well what's #1? Took awhile, had to search French sites and Google translate. I figured it would be some weird unheard of breed. Nope it was Poulet Rouge, naked neck turkens! Red in particular, but I doubt color matters. S&G poultry has them in red bred for production, but you have to buy a hundred, or five dozen hatching eggs.
I would like to try them someday. Excellent layers and great meat birds. Do very good in the heat and somehow are also cold hardy.

I am intereste in the Barbezieux because they are supposed to be the largest European chicken... um er tallest....

And they are black.

deb

 

[Outpost JWB]

I'll have to dig out my favorite egg recipe.....but it's basically whisked eggs with a little milk, drained sliced jalapanos mixed in, poured into a pie pan and topped with cheddar cheese and baked. Oh wow! Yum! It didn't sound very good, but after I tried it, I was hooked!

No more losses today

Super happy about that!

 

[perchie.girl]

I'll have to dig out my favorite egg recipe.....but it's basically whisked eggs with a little milk, drained sliced jalapanos mixed in, poured into a pie pan and topped with cheddar cheese and baked. Oh wow! Yum! It didn't sound very good, but after I tried it, I was hooked!

No more losses today

Super happy about that!

Ooh I love Fritatas..... you can use an oven proof non stick pan too. Start it all on top of the stove get it browning on the bottom then finish it in the oven.... Some people... .Not me But some people can flip it before putting it in the oven...

You can do any omelette this way... I am not a fan of the Jalapenos. But I like Chile Rellano chilies they come diced in a can... put a layer of those on top then the cheese.




For what its worth you can also whisk the eggs with plain old room temperature water. They come out just as fluffy... I also use buttermilk.... all good.

deb

 

[ApiaryandAviary]

I love Quiche. Always use more eggs than it calls for.
Also Sunday Morning spoonbread made the night before and baked Sunday morning. Always use more Cinnamon, Nutmeg and alspice than called for.

 

[perchie.girl]

I love Quiche. Always use more eggs than it calls for.
Also Sunday Morning spoonbread made the night before and baked Sunday morning. Always use more Cinnamon, Nutmeg and alspice than called for.

only quiche I have ever made the recipe called for six eggs I used nine. Bantams... LOL. didnt have a crust but a friend said to do crescent roll dough.... Worked famously... One can of crescent dough rolls will make one crust...

I had eighteen eggs to cook up so I made two quiches... One with spinach one with ham... oh and of course cheese....

deb

 

[ApiaryandAviary]

I ue the cheater method. Croissant dough bake first, spinach, bacon(cook first), cheese and 12 eggs.
Something I learned at the AutoGrills in Italy.,.. Roll up the croissant dough slathering butter then marmalade and sprinkle with tiny slithers of chocolate, roll up and bake.
Frittatas at the autoGrills are heavenly. They use left over Spaghetti and sprinkle in Peppers, onions, tomatoes and garlic and pour in beatten eggs with cream and put it in the oven In a cast iron pan.