Posted on 06/18/2017 4:23:45 PM PDT by SamAdams76
” eggs need a little crispy-ness around the edges.”
I thought that too and noticed the post was from you!! Who else but the FR cooking queen!!! LOL!
I make great hollandaise sauce: melt a stick of butter at low heat. Add the freshly squeezed juice of a lemon and a half, white pepper, and several good shakes of tabasco sauce.
The secret to a zingy flavor is lots of lemon juice and more than a few good shakes of the Tabasco. Don’t go cheap on the lemon, and don’t be afraid of adding the Tabasco. It won’t make it spicy hot, but adds zing to it.
Mix three egg yolks together in a bowl, increase heat a bit, and slowly pour the liquid yolks into the butter mixture, whisking all the time. When the consistency is sufficiently thick (but not TOO thick!) remove it and you are done!!!!
If it curdles up a bit, just turn on the cold water from a faucet on a very thin, weak stream, put the pan into the stream to catch some, and whisk until it turns creamy again.
I love my Hollandaise sauce...:)
You win best post of the thread!
3 eggs with jalapenos and mushrooms cooked in coconut oil; genuine pork bacon or pork sausage. Toast made from homemade bread with butter and strawberry jam.
Breakfast of champions.
Hmm...Cape Cod! Down near Chatham, if I’m not mistaken!
Used to like Silver Diner until they adopted the Moochelle Obama menu about 6-7 years ago. Haven't been there since that time.
Add a few drops of water and cover.
That is how.
LOL, I scrape it off green stuff on top when I get it.
That’s a pretty solid diet. You’re right about sugary drinks too, liquid calories are a huge problem for a lot of people.
Man, gotta love all variants of Bacon and Eggs!
I eat 4-6 a day.
It’s been a couple of years since I’ve gone, but the things we usually order hadn’t changed. Will have to check them out again.
One year I gave people coffee mugs from SD for Christmas - they’ll sell them to you if they have extras.
LOL
Eggs!
The incredible edible, from the butt of a the incredible edible bird!
God is so good!
You have The Egg & I in America? I had no idea!
My daughter and son-in-law have a farm where they grow organic produce and raise pastured sheep and chickens. They have many egg birds as well, roaming free. The yolks are practically orange (they even turn red when they eat scraps of red peppers).
She swears by duck fat. They hunt as well, so she’s regularly rendering duck fat which she uses the same as butter. It’s ok, but I like good old-fashioned butter.
Just about everything “they” tried to improve upon was disastrous. I remember when coffee was bad for us, as well as beef, butter, eggs, you name it. Best to ignore them.
I do.
LOL!! I thought about zip-locks of craisens!
I buy a candy package with a lot of Butterfingers and hold them back. Grind them up later and use them in a Butterfinger pie given to me by a Hatfield. Americana.
Your post was a hoot!
As a poor little orphan boy working in fine kitchens, I was originally taught the Escoffier method.
>Combine yolks, water and vinegar in a metal bowl. Do not use plastic or glass.
>Cook the egg, water and vinegar mixture over a double boiler until the yolks are lighter in color and a ribbon consistency has been formed. Remove from heat.
>Heat the clarified butter to 125F.
>Slowly add the butter to the yolks, whisking constantly.
>Add a few drops of lemon juice if the sauce becomes too thick.
>Season to taste with salt, cayenne and lemon juice.
Over the decades, I’ve gotten faster. I use the vinegar water that I will use to poach the eggs. I cook directly over a low fire instead of a double boiler. I cook the eggs to a mayonnaise consistency.
Breakfast is my favorite meal to eat out, especially late on a weekend day. We just don’t have many old-fashioned diners near us anymore - mostly just the chain places, like IHOP, SD.
We still have a few of the Tastee Diners in MD, in the old Comac diner-car buildings. I like the one in Laurel:
https://en.wikipedia.org/wiki/Tastee_Diner
Forget Canadian Bacon. It's a cruel hoax.
I always use American ham.
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