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Old 03-24-2012, 04:09 PM   #11
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Most often it's eggs fried over easy. Sometimes an omelet with Gruyere and sautéed shallots. Occasionally a fritatta with roasted red peppers, shallots, cheese and sausage.

The color of the eggshell is not a factor in the flavor or quality of the egg. It's simply linked to the breed of chicken that lays it.
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Old 03-24-2012, 04:16 PM   #12
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Yummm, guys!

CWS may need to weigh in here. Isn't the egg color dependant on the color of the chicken's ears? I agree, no difference in taste or cooking.
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Old 03-24-2012, 04:29 PM   #13
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Quote:
Originally Posted by Dawgluver View Post
...Isn't the egg color dependant on the color of the chicken's ears?...

Yes, the earlobes. However, that's related to the breed of the chicken...
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Old 03-24-2012, 04:38 PM   #14
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Omelettes are my favorite. They're versatile and good for using up whatever leftover veggies you happen to have in the fridge. I agree that there isn't much difference between brown & white eggs, but there is a definite difference between free range and regular grocery store eggs. The yolks are more orange, the whites are meatier, and the shells are thicker. Check out the bottom photo below:



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Old 03-24-2012, 04:54 PM   #15
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Favorite is migas. A simple matter of sauteing chopped onion, red bell pepper, green bell pepper, jalapenos or seranos, and tomato. Add fried corn tortilla pieces, add lightly beaten eggs, and cook slowly so as not to brown the eggs. Top with cheese. Served with refried beans and country fries. It's difficult to make it look good in a photo, but it's one of the finest things to which an egg can aspire.



Alternately, huevos rancheros, fried eggs topped with ranchero sauce.


Some people get carried away with the "fixin's", and it ends up as fried eggs topped with all the stuff that goes into migas.
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Old 03-24-2012, 06:13 PM   #16
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Montana Cowboy Style
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Old 03-24-2012, 06:28 PM   #17
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I like eggs several ways: over easy and poached are my favorite ways. I also like omelets.

I really don't like my eggs brown. I they taste burned to me when they get brown.

Melt butter on medium heat then crack eggs into pan



I let the white start to set then I gently "pull" the membrane around the yolk to spread the whites a bit



Then I gently flip them, turn heat off and "swirl" the eggs around in the pan as I walk to the table. By the time I slide them onto the plate they are perfectly cooked to my taste. It takes about 3 minutes total to cook set whites and runny yolks.





Cheese and chive omelete



Onion, mushroom and baby spinach omelete



Onion, mushroom and cheese omelette




Eggs Benedict

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Old 03-24-2012, 06:44 PM   #18
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Quote:
Originally Posted by msmofet View Post

Eggs Benedict

Next time replace the canadian bacon with smoked sockeye... OHMIGODTHATSTHESTUFFRIGHTTHERE....

Umm... sorry about that little outburst...
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Old 03-24-2012, 06:47 PM   #19
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I love traditional eggs benedict but only make it about once a year. I like my eggs over easy or fried/steamed with a lid and a little water. I season with a little garlic powder or seasoned salt .

For omelettes I start on the stove and rotate between the broiler to get a fluffy big omelette. Cheese or spinach,mushroom and chesse are what I usually make.

I also like chorizo and eggs with some cheese and black olives mixed in. I use the mushy kind rather than a firm chorizo.
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Old 03-24-2012, 06:50 PM   #20
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Quote:
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Next time replace the canadian bacon with smoked sockeye... OHMIGODTHATSTHESTUFFRIGHTTHERE....

Umm... sorry about that little outburst...
Not a big fish person
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