bbqboy
May 1, 2025, 1:23am
201
What are morning buns? I have a feeling this is one of those different names in different places for the same thing.
1 Like
Saregama
May 1, 2025, 2:02am
202
Croissant dough in a muffin tin
https://www.thekitchn.com/morning-buns-what-they-are-and-67007
Discover the key differences between a morning bun and a cinnamon roll, from ingredients to texture, and find your perfect treat!
Est. reading time: 11 minutes
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Sometimes Morning Buns are just sticky buns with less sticky, in my experience! Made with bread dough or enriched dough.
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The Morning Bun that stood out for me is a croissant dough version from Boston’s Tatte, which is filled with pistachios and topped with cherries. I can’t find a copycat recipe online.
The Tartine morning bun in San Francisco is also pretty famous.
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First time to make Deviled Eggs.
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I’ll have to seek out some pickled okra! I didn’t know it exists!
mts
May 1, 2025, 3:43pm
208
PBS says it is National Egg Month! They have a bunch of recipes on their website.
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They’re evidently (and rightfully so) a favorite around these parts. For starters:
I love eggs and would eat every meal in this article.
All you chawanmushi fans finally got your wish - SAVORY EGG DISHES came out on top this quarter. Interestingly enough, we did deviled eggs this quarter last year - clearly spring brings eggs to the top of everyone’s mind! Looking forward seeing your eggy creations.
So, your favourite egg-centric recipes, please.
In the meantime, here’s a bit of egg-tastic journalism
We’re ringing in Spring with one of my favorite Easter treats, DEVILED EGGS, as this season’s Dish of the Quarter. Can’t wait to see and read about your creative spins on this classic dish!
A couple of recent threads here had me re-investigating one of my fav cookbooks. It is full of delightful sauces and dressings, but almost all of them call for raw eggs. I am uncomfortable with this… and while I know you can buy pasteurized eggs, they are unavailable at my local Safeway.
What to do here? Just use them and hope they’re ok?
What do you do?
Eggs are very versatile in nature, you can bake them, fry them, cook them. what is your favorite way to have eggs?
I’m a fairly good cook, but soft-boiled eggs have recently become my new nemesis (I’ve lamented my bad poaching skillz already, no need to go there
I used to have poached egg trauma before watching a guest on Martha Stewart show his method which is essentially this, What is left out here is the simple additional gesture of immediately rolling the egg over itself in the simmering water. This forms it into a ball and the rest is just letting it cook. For immediate service, I use a slotted spoon to remove each egg and blot it on a pad of paper towel. Since learning this hassle free method, poached eggs are a regular part of dinner…
Okay, in the last 15 years I’ve rarely if ever been able to get a perfect boiled egg. I’ve used EVERY “guaranteed” method. Either the yolk has a green ring around it or the peel wants to take half the white with it. Most annoying, although the Instant Pot method has come closest, but there was a green ring, guess I’ll cook it for a coupla minutes less next time.
Anyway, I was going to have fried eggs for breakfast yesterday but didn’t, and when I remembered them the eggs were room temp so I dec…
I have been making chopped chicken salad sandwiches for my lunches . I like the ease of the spread. Chicken, mayo, green onion, pickle , celery ,egg , maybe other ingredients I like to incorporate. Any hints . Or the way you make your salads . Thanks
Inspired by the freeze fried eggs thread,
then the sous vide yolks,
and the recipe for Turkish eggs.
And finally for sous vide poached eggs
Theirs
Mine
[IMG_20200729_181014]
[IMG_20200729_181037]
Yum! Now the brown butter with chilli!
I hate to admit this, but I have the hardest time getting my egg whites to homogenize with the yolks when I make scrambled eggs. I always end up with yellow and white eggs. What is the secret?
They’re so similar but so different. I love a good Japanese chawanmushi with its delicate dashi broth, smooth, creamy textured custard and hidden treasures of shrimp or chicken, veggies, ginkgo nut, whatever. But i’m also very fond of comforting Korean Gyeranjjim, which is fluffy and heartier. I’ve made both, and while both are basically steamed savory egg custards, they’re so different i have a hard time deciding which i prefer. Chawanmushi is harder to cook (for me at least) without ruining th…
I like mine over easy , but tonight I fried them in butter sunny side up . Crispy edges with the white puffing up around the yolk . Finished with a little coarse salt and black pepper . The yolk was soft and runny . Could be a game changer for me . I do love my eggs Benedict
I always am left with egg whites . I don’t really care for meringues or angel food cake or egg white omelettes. The extra whites usually go into the freezer, where they age and then get tossed.
What are some ways to use those whites? Not only cooking but in the house, in the garden, in the beauty bag (I have tried the egg white facial mask and it is lovely but doesn’t use many whites).
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bbqboy
May 1, 2025, 4:15pm
210
I’m not a breakfast person. I’m confident whole trends have come and gone and if they involved morning I would have missed them.
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Evidence that the American Egg Board’s mid-1970s advertisement of “The Incredible, Edible Egg” holds true today! And some of us will recognize the character actors in the ads!
(James Hampton - The Longest Yard, The China Syndrome, Teen Wolf)
(Lawrence Pressman - from Doogie Houser, M.D., and 9 to Five, and many others)
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That’s why I started my brunch thread.
I gave up sweet breakfasts in Feb 2014.
I eat Bennies, Huevos Rancheros, Huevos Divorciados, Croques, dim sum, and Breakfast Sandwiches for Brunch. After 10:30 am.
Saregama
May 1, 2025, 5:39pm
213
The Savory Egg dishes thread is probably the most prolific general thread.
Though there are many other specific dish threads, like this one.
All you chawanmushi fans finally got your wish - SAVORY EGG DISHES came out on top this quarter. Interestingly enough, we did deviled eggs this quarter last year - clearly spring brings eggs to the top of everyone’s mind! Looking forward seeing your eggy creations.
1 Like
The DCs liked them!
I will try a Pickle Juice Deviled Egg next time.
Putting them on the rotation thanks to this thread.
…
The recipe for Jacques Pepin’s mother’s treatment of hardcooked eggs, Les Ouefs Jeannette, is easily googlable, and the dish is terrific.
Also, here are suggestions from the Edible Boston magazine’s website:
Mash with mayo, curry powder, chives, salt & pepper and spread on crackers topped with sliced radishes for an hors d’oeuvre.
Slice into quarters lengthwise and perch on a crostini with a dollop of aïoli and a chunk of good, oil-packed sardine.
Wrap peeled eggs in raw sausage meat, roll in…
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Saregama
May 1, 2025, 7:00pm
216
Didn’t see that, but had started this for any Easter / Passover boiled egg glut this year
A discussion of how to use leftover boiled eggs from Easter led here.
@Amandarama recommended chapli kabab with grated boiled eggs.
@Aubergine recommended Zabar’s recipe for egg salad.
I suggested assorted egg curries (some examples from Maunika Gowardhan, or a simple onion-tomato-aromatics masala base – add spices, curry powder, garam masala, coconut milk if you like, or not).
A bit more work: Nargisi kofta aka kabab-wrapped boiled eggs or spiced Scotch eggs (in a sauce, or just fried or ba…
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When the GDMF DEs don’t cooperate… you make egg salad.
I’d hoped to make up the last 6 of my buddy’s eggs to have around for random snacking, but
1 yolk looked and smelled sus,
So I thought fuckitall and made a devilishly delish and beautiful egg salad. Pretty much the usual suspects for DEs, but in chopped form. And garnished with the herb mix I had left from the fish dinner.
Should be excellent on a toasted slice of homadama for a late lunch
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mts
May 14, 2025, 5:11pm
218
Posted under Easter & Passover earlier today
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I tried store-bought for the first time. These are from Remark Market in London, ON. They are a little too sweet for my taste. Not sure if it’s the relish or if they used Miracle Whip.
I just bought one pack.
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