"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-16-2007, 12:38 PM   #11
Cook
 
Join Date: Mar 2007
Location: Dayton, Ohio
Posts: 57
My choice is Eggs Benedict. I very rarely fix this at home due to the effort; primarily with the Hollandaise sauce. I don’t often order this in a restaurant because they seldom seem to get it right.

I think texture is an important part of food enjoyment. Liquid yolk and Hollandaise sauce are complemented by the crisp toasted English muffin. My son used to cringe when I ordered Eggs Benedict because he knew there was a good chance I would be upset with the quality. I sent back my Benedict three times at a restaurant at Walt Disney World because the yolks were like a hard boiled egg. The chef finally came out and brought my breakfast with his apologies. It was done correctly.

A local breakfast place was able to get the egg correctly done but always neglected to toast the muffin. I would even make a special request to have the muffin well toasted. I find the “toast” thing to be an issue at a lot of restaurants. It seems that those preparing toasted items generally have a short attention span and forget the toast until the last moment. I often think that someone has just threatened applying heat to my toasted item but never followed thru with their threat.
__________________

__________________
Mirandgl is offline   Reply With Quote
Old 05-16-2007, 12:44 PM   #12
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,481
I like mine on toast with grape jelly. Yum! Now I'll have to make some for lunch!
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 05-16-2007, 05:22 PM   #13
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I have to add that I rarely poach eggs these days since I don't have chickens yet here on my VA farm (but they ARE in the "master plan" - lol!!).

There is nothing to compare with eggs fresh from the hens' - ahem - behinds. You don't need any vinegar or fancy methods since the whites are automatically perfectly rounded up around the high deep-orange yolks.

Once I poached eggs from my own hens back in NY & then had to go back to supermarket eggs, I lost interest in doing it.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-16-2007, 06:10 PM   #14
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Mirandgl
I find the “toast” thing to be an issue at a lot of restaurants. It seems that those preparing toasted items generally have a short attention span and forget the toast until the last moment. I often think that someone has just threatened applying heat to my toasted item but never followed thru with their threat.
Mirandgl, I am in your camp. Crispy toast, or in this case, Eng. muffin, is a must, or the whole idea falls apart. Warm, squishy bread does not equal toast.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-16-2007, 06:13 PM   #15
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I love hash browns. And cheese.

So my favorite would have to be a poached egg or two over cheese hash browns with plenty of grated onion in them (forgot to mention love of onions).
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-16-2007, 06:43 PM   #16
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Well hello there

I love poached eggs over polenta with sauteed greens and grated locatelli cheeese.

I do so hope you are well.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 05-16-2007, 06:53 PM   #17
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Miss VeraBlue....

Locatelli cheese...is that kinda like Rat cheese?

Where have ya been?

Polenta, wilted greens, poached eggs...sounds like something I could go for!
2:00 AM and two empty Bookers....yep would be might fine eats.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-16-2007, 08:36 PM   #18
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Quote:
Originally Posted by ChefJune
Eggs Sardou, hands down! although on Easter Sunday I had a Crabcakes Benedict that was fabulous!
Wow, ChefJune! I had to look that one up, and though I haven't had it yet, that would be MY favorite, too! Recipes : Eggs Sardou : Food Network

I will make this for dinner sometime!

Thanks for mentioning it!

Lee
__________________
QSis is offline   Reply With Quote
Old 05-16-2007, 09:15 PM   #19
Sous Chef
 
CasperImproved's Avatar
 
Join Date: Apr 2006
Location: Michigan
Posts: 681
I like to make a hash brown (mostly a diced potatoe, onion, and bell pepper kind of hash), and when 95% cooked/browned, add eggs unbroken to the top and cover for a few minutes till the eggs are set. dunking the eggs with a buttered wheat toast point, then a "little" ketchup on the side with a fork of the hash is a comfort food.

Casper
__________________
If eating tasty stuff is a sin, I am certainly going south.
CasperImproved is offline   Reply With Quote
Old 05-16-2007, 10:50 PM   #20
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I love eggs benedict or benedict with spinach(florentine) there is another one I can't remember name but it has crab (Alexander?).One we used to make at the Ski Valley in Taos,NM I also can not remember name but it had a creamy tomato sauce (Aurore?) an artichoke bottom a poached egg on top of artichoke bottom and then a nice layer of Bernaise.HEAVEN on a plate.
__________________

__________________
jpmcgrew is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.