which means they start out like fried eggs but you wreck-em as the white part gets cooked and while the yellow part is still fluid
gives the flavor of the white and yellow parts seperately - just like in egg salad from hard boiled eggs the white and yellow tastes are distinguished
[having cooked thick bacon or heated fatty ham in the skillet just prior will create just the right "oil" to crack the eggs into]
NEVER cook bacon naked !
frankD
BTW - i see no one mentions anywhere of the type of egg prefered - IF the egg is the topic here - how come no one notices what kind of egg they use as the best for them ? [grew up summers on a farm so i can tell - can you ?]
4 Poached quail eggs, caviar crepes with dollops of creme fraiche, wild boar sausage en croute, twin demitasse espresso lungo, and a Cuban Davidoff Chateau LaFitte from 1988. I have this breakfast every morning.
Originally posted by Gregory Mottola: 4 Poached quail eggs, caviar crepes with dollops of creme fraiche, wild boar sausage en croute, twin demitasse espresso lungo, and a Cuban Davidoff Chateau LaFitte from 1988. I have this breakfast every morning.
You also have a standing order of Lipitor at your local drug store?
Posts: 388 | Location: Mexico City | Registered: March 01, 2008
Originally posted by Gregory Mottola: 4 Poached quail eggs, caviar crepes with dollops of creme fraiche, wild boar sausage en croute, twin demitasse espresso lungo, and a Cuban Davidoff Chateau LaFitte from 1988. I have this breakfast every morning.
You also have a standing order of Lipitor at your local drug store?
And next time he visits the cariologist, I'm breaking in and swiping those Cuban Davidoff's. Thanks for providiing the recon info for me Greg!
---------- BOOSA Member #41.
"Log on first" -- Hydragoat
Posts: 2247 | Location: Medford, NY | Registered: July 18, 2007
My favorite starts with a layer of crisp homefries, the shreaded kind.
Top that with 3 eggs over easy. Top with crumbled bacon and diced ham. Then cover with sausage gravy and finally some shredded pepper jack cheese. Serve with 2 hot bisquets and corned beef hash on the side.
I like my eggs right next to a medium rare steak! Some strong coffee and a Padron 1964 Torpedo after and I am good to go.Doesn't happen very often though
Originally posted by Gregory Mottola: 4 Poached quail eggs, caviar crepes with dollops of creme fraiche, wild boar sausage en croute, twin demitasse espresso lungo, and a Cuban Davidoff Chateau LaFitte from 1988. I have this breakfast every morning.
You also have a standing order of Lipitor at your local drug store?
The tobacco of a Cuban Davidoff has been clinically proven to counter the affects of high cholesterol. It's another one of those secrets the FDA doesn't want you to know about.
Originally posted by Gregory Mottola: 4 Poached quail eggs, caviar crepes with dollops of creme fraiche, wild boar sausage en croute, twin demitasse espresso lungo, and a Cuban Davidoff Chateau LaFitte from 1988. I have this breakfast every morning.
You also have a standing order of Lipitor at your local drug store?
The tobacco of a Cuban Davidoff has been clinically proven to counter the affects of high cholesterol. It's another one of those secrets the FDA doesn't want you to know about.
If the tobacco of a Bolivar & Montecristo has the same effect, well, hell bring on two of those breakfasts!
Posts: 388 | Location: Mexico City | Registered: March 01, 2008
all right here is where i get tossed out of here - since no one took the bait on "name your breakfast eggs" - ah WTF, my joke has the punch line "ovarian" - you fill in the blanks yourselves
all right here is where i get tossed out of here - since no one took the bait on "name your breakfast eggs" - ah WTF, my joke has the punch line "ovarian" - you fill in the blanks yourselves
Originally posted by hawksfan75: It's really hard to beat some quality biscuits and gravy. The secret is paprika…
Elaborate plz?
Paprika adds a great smokey depth to the gravy. Good sausage also important. My mom runs a short-order diner in the Seiad Valley in Northern CA, so I have some training
Originally posted by PaulMx: OK, guys, I´m gonna change it up a bit. All your choices are great but my favorite breakfast is an old Mexico City standby: chilaquiles; they´re fried tortilla cut in triangles, drowned in either green or red sauce, served with sliced onions, cream & either scrambled eggs or chicken; a side of refried beans & large fresh squeezed OJ & you´re set for the day!
Chilaquiles are great.
I make them often with scrambled eggs, shredded hash browns, crispy, chorizo and I prefer the green tomatillo sauce.
And of course, don't forget the OJ!
'Rivalry of scholars advances wisdom.'
Posts: 70 | Location: Witchoma, MA | Registered: June 06, 2009
Originally posted by PaulMx: OK, guys, I´m gonna change it up a bit. All your choices are great but my favorite breakfast is an old Mexico City standby: chilaquiles; they´re fried tortilla cut in triangles, drowned in either green or red sauce, served with sliced onions, cream & either scrambled eggs or chicken; a side of refried beans & large fresh squeezed OJ & you´re set for the day!
Chilaquiles are great.
I make them often with scrambled eggs, shredded hash browns, crispy, chorizo and I prefer the green tomatillo sauce.
And of course, don't forget the OJ!
A man who knows a good breakfast! Good for you! I recommend you fry the chorizo first until crispy, then fold the eggs in the same pan, cooking the eggs with the chorizo fat. Put the chorizo con huevos on the chilaquiles & enjoy. This breakfast is also a perfect cure for too many ice cubes the night before, only make sure to toss the OJ out & substitute with an ice cold Bohemia beer! Or two! You´ll be amazed how fast the headache goes away.
Posts: 388 | Location: Mexico City | Registered: March 01, 2008
