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File 12944436567.jpg - (214.28KB , 1600x1064 , sriracha-deviled-eggs[1].jpg )
4731 No. 4731
Let's talk about eggs baby.
Let's talk about you and me.
Expand all images
>> No. 4736
I had a frittata for breakfast this morning. Peppers and mushrooms.

It was very delicious.
>> No. 4737
File 129453894855.jpg - (99.34KB , 1024x768 , Potato_galettes_with_quail_eggs.jpg )
4737
I've never tried any eggs besides chickens'. Where should I start exploring?
>> No. 4738
>>4737
Goose and duck are both good. Of the two, goose is the stronger flavored one, so you might want to start with duck first.
>> No. 4739
File 129456305476.jpg - (240.25KB , 576x386 , bibimbap9.jpg )
4739
Nothing like a fried egg on a fresh bowl of bibimbap.

>>4737
Agreeing that duck eggs are fabulous. I used to keep a duck and had a rich, sweet egg every day.
>> No. 4740
File 129456324441.jpg - (96.18KB , 500x333 , 5321484306_28e05f9a3b.jpg )
4740
I just like it when eggs are treated like a celebrity guest star to the main show - topping a stew, or a pizza, or a good steak or fried thing or noodle dish. I love breaking open the yolk and having it drip down all gooey as this perfect sauce to the main dish.
>> No. 4741
File 129456345889.jpg - (42.25KB , 600x400 , beef-041215_6oz.jpg )
4741
And what proper stoner hasn't stumbled into a Denny's at 2 AM for a big plate of steak and eggs with Tobasco splashed around like blood in a Dexter episode?
>> No. 4742
File 12945636954.jpg - (0.97MB , 1600x2045 , Four_century_eggs.jpg )
4742
I was in Chinatown once and they brought this shit out as a companion to some other dish and everyone at the table recoiled in terror.

It was delicious.
>> No. 4743
File 129456408217.jpg - (169.84KB , 500x375 , shakshooka.jpg )
4743
droolingonmykeyboard.jpg
>> No. 4744
File 129456436499.jpg - (111.23KB , 500x391 , 84874265_756019e830.jpg )
4744
And of course, as The Big Night taught me, nothing like a simple plate of scrambled eggs can bring the family together.
>> No. 4746
>>4742
I go to Chinatown at least two or three times a year. Please tell me where you found a restaurant that sells this. Even anything you remember about the area, the stores around it, anything.

Also currently boiling eggs for sweet relish deviled eggs. I am excite.
>> No. 4747
File 129460505199.jpg - (36.45KB , 550x354 , foodgasm-new-8[1].jpg )
4747
>mash up yolks, mayo, yellow mustard, paprika
>the only sweet relish we have is sugar-free?
>taste it
>ALL THE VOMIT
>hey we have bread and butter pickles
>put pickles in food processor
>add
>huh the mixture is still kind of dry
>add honey mustard and B&B pickle juice
>dollop generously on egg white
>taste

I AM A GENIUS
>> No. 4748
>>4746
honestly I can't remember, I was wandering around town one night with my sister and a German exchange student and it was in between a fish market and an apothecary with all these herbs and whatnot and there was a big truck of dead baby pigs parked nearby, so I'm guessing it was near a butchers as well. Big yellow sign, red font, served dim sum, how generic. It was amazing and I don't know if I'll ever be able to find that place again.

Maybe ask around in town for a place that has century eggs? They can be called everything from pidan to millenium eggs to simple preserved eggs.

And if you can find tea eggs anywhere, fucking go for it.
>> No. 4749
File 129460785431.jpg - (15.80KB , 200x275 , 200px-TeaEgg.jpg )
4749
>>4746
honestly I can't remember, I was wandering around town one night with my sister and a German exchange student and it was in between a fish market and an apothecary with all these herbs and whatnot and there was a big truck of dead baby pigs parked nearby, so I'm guessing it was near a butchers as well. Big yellow sign, red font, served dim sum, how generic. It was amazing and I don't know if I'll ever be able to find that place again.

Maybe ask around in town for a place that has century eggs? They can be called everything from pidan to millenium eggs to simple preserved eggs.

And if you can find tea eggs anywhere, fucking go for it.
>> No. 4750
File 12946080305.jpg - (18.10KB , 334x337 , balut2.jpg )
4750
>>4748
>>4749
I hate it when I go 'shit, forgot image', press back in the middle of the page loading, and then it turns out the first post went through and I can't delete it.

Here is a picture of balut, something even I wouldn't want to try. Yes, that is a baby bird that was just about to hatch before someone cooked the whole egg, and apparently it's a popular street food in the Philippines.
>> No. 4751
>>4750
I am all to familiar with the Filipino duck fetus.

And I think I actually know the general area where that place is. I will eat a tea egg and an old-as-shit egg next time I'm there.
>> No. 4752
Guys, does it make me a wuss if

if I can't bring myself to eat more than a slightly runny egg?

Like, trying to eat an egg with the doneness of >>4740 will make me gag so hard.

I feel like I'm missing out but I can't help it. I eat my steak at a delightful medium rare-medium, I eat sashimi, but when it comes to eggs, I just can't.
>> No. 4753
>>4752
I can't eat runny eggs at all. When I make boiled eggs, I cook them until the yolk is green almost halfway through.
>> No. 4756
>>4752
I break the yolk on the eggs I fry as soon as they hit the oil/bacon grease. Turn the temperature super down and slooowly cook them from there. Occasionally cutting into the thickest yellow patch to see if it's still that gross orange jelly inside. Can take up to 15-20 minutes but worth it.
>> No. 4764
this thread reminded me to make deviled eggs for dinner

they were delicious

so thanks thread
>> No. 4771
>>4749

Fuck yeah tea eggs! My friend's mom makes them during holidays and they are the most delicious of eggs.
>> No. 4785
ITT: Gringos! Try this Huevos Rancheros. Like this

First, get out your pan, turn on stove and all that shit. Turn it to medium.

Now, the key ingredient is salsa. Absolutely pivotal. If you can make your own salsa, it's better. Pace or something like that will yield meh results. Basically, you want a salsa that isn't just a substance, but rather diced veggies and peppers. Jalepenos, tomatos, Anaheims, and Onions are what I usually use.

You take your salsa and use about one spoonful for every egg and drop that in the pan. Stir it up and let it simmer until a great deal of the moisture is boiled off. Then, you wanna crank that stove down to the lowest settings and add in your eggs. Scramble as you normally would, until you get the consistency you like.

And that's it.
>> No. 4914
>>4785
This was delicious, thank you!
>> No. 4933
File 129847983720.jpg - (148.31KB , 657x500 , Egg-gohan6.jpg )
4933
Tried some tamago kake gohan (raw egg over rice). Didn't much like it. It didn't taste bad, so much as it just didn't taste like much of anything. Maybe I just didn't have good eggs or rice, I dunno.
>> No. 4953
I'm semi-reliably informed that egg over rice needs furikake shaken all over it until you can't see what you're eating.
>> No. 5116
When I was on a layover in the Latte Gulf on my to the olympics in asia long ago we had puppy meat to go with our balut and vodka. When my grandad was training the locals in WW2 he had these to eat along with the chicaron whenever he got back from field recon.
>> No. 5118
Uh... I tried a boiled egg in a meatball once.
It was good.
>> No. 5137
It took me twenty years to try an egg on a cheeseburger.

I can never go back.
>> No. 5139
File 130430871336.jpg - (131.56KB , 375x500 , scotch egg.jpg )
5139
We still have some Easter eggs in the fridge, so I think I'll try making one of these lovelies.
>> No. 5140
>>5139
That looks...ridiculously good to my dieting self. Recipe please?
>> No. 5150
File 130450808480.jpg - (28.34KB , 425x336 , Lee and Scotch Egg.jpg )
5150
>>5139
Haven't made one myself yet, but here's the recipe I plan to go with.
http://allrecipes.com//Recipe/scotch-eggs/Detail.aspx
Shopping today, so I should finally have the sausage. Will have to post results.

Also, seems a chef made one of these with an ostrich egg.
I'm hungry and awestruck.
>> No. 5158
>>5139
Ah, see. There it is.
>> No. 5178
OKAY GUYS
I CLEANED OUT THE REFRIGERATORS AND MY MOM IS A COMPULSIVE SHOPPER AND WE HAVE
FOUR
DOZEN
FUCKING EGGS
don't worry they're all still fresh

i plan on making breakfast burritos and devilled eggs and egg salad but i want some new shit to try out since i have 48 eggs and a week off to experiment with
>> No. 5182
Try your hand at custard! There are a million kinds. A cheese souffle is good for impressing people, too.
>> No. 5183
peel and crush vine tomatoes, add some basil and crushed black pepper, cook for 10 minutes. Let cool.

Fry strip o bacon until crispy, fry eggs (unbroken yolks) in some of the grease.

In bowl, layer tomato-basil sauce -> egg -> bacon. Nom immediately.
>> No. 5227
Hand me my deviled eggs in the heart of Friday
tapping up right against before the clothes get sweaty
And niggaz sperm a nelly.

Hand me, women, feed me.
>> No. 5232
I have never boiled an egg because I have an irrational fear of the eggs bursting when I take them out of the pot and burning me all over when they explode.
I do love scrambled eggs with rice though.
>> No. 5292
>>5150
Shame on me for not reporting back with results sooner.

They're quite tasty. Like a fried breakfast ball. The sausage tends to slide off the hard-boiled egg, but rolling the egg in a bit of flour first helps the sausage to stick. I used Italian seasoned breadcrumbs, but I think chunkier, homemade breadcrumbs would create a better crust. Don't presently have access to a deep-fryer, so I went with the pan-fry method. I experimented with both cooking it only in the pan, as well as in the pan followed by a bake in the oven. I found that baking it in the oven after pan-frying helped keep it from being overly greasy and helped create a crispy exterior. Had I access to a proper deep-fryer, I don't think the extra baking would be necessary, but I won't know until I'm able to try it.


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