David Chang (is it still ok to mention that guy here?) recently made those for his dinner guests.
I can’t even poach an egg to save my life, so that would be the epitome of a savory egg dish to conquer. Looking forward to the eggy fruit of your efforts!
I don’t know why you refuse to get a poach pod.
Oh yeah! Y’know, I bought wonton wrappers for lasagna (yeah) — methinks I can use a few for this.
Highly recommend a few indian egg dishes for anyone looking for some twists on the usual
– Masala omelette / parsi omelette — these are delicious, and very easy because they’re intended to be thin. Eat as is or roll into a paratha, tortilla, or scallion pancake. Though I prefer mine with buttery toast.
– Anda bhurji / akuri — masala scrambled eggs
– Egg curry — unlimited versions. All delicious. Especially good with rice, and do yourself a solid and add potato to the curry too.
I don’t. I’ve had one and it didn’t work 
Seeing a Facebook memory from… oh, 12 years ago re: yet another poaching fail, I think I know myself and my limits well enough at this point. It’s ok. I make other egg dishes well & leave the poaching to folks more adept at it than I.
I had this at Lakruwana, and it made me want to improve upon their version.
And I’m gonna make chopped hard-boiled eggs in saltwater during Passover, how’s that for keeping it simple?
Bookmarked, thanks. I’ve also had this on my “make” list for a while:
My daughter made this, I did too but only have photo of hers:
The mushroom flan in this recipe is great, regardless of whether you bother with the truffle oil (I don’t) or the lobster part of it.
That reminds me of an asparagus flan with pecorino sauce I had as an appetizer outside of Lucca in June 2018.
Yeah, it was THAT good 
Shall I start the ball rolling? Matzoh brei with sour cream and ikura - it’s two! two! two eggs in one! Passover is a very eggy holiday, so it makes sense to get started a couple of weeks in advance.
No. Maybe it’s time!
I them all sorts of ways, usually just a simple French omelette with salt and fines herbes.
As readers of the Lunch topic might know, Sunday is omelet day, for lunch. They’re usually a little more extravagant than my usual cooking. Today, stage one was havarti and sauteed oyster mushrooms:
I am officially in awe of your mad omelet skillz!
I would probably omit the noodles, but snarf up the rest in a shot 
{blush} My secret us ultra-low heat, just 1 on my gas range. I like the omelet to be yellow, not brown. Is this the French style?
The ramen isn’t the instant variety. I get packets of fresh ramen noodles from the Japanese market. The packs seem to be individual portions, but they’re too much for me. 1/4 of a packet, maybe a third of a cup, goes into the omelet, and the rest is for lunch later in the week. I really like the mouthfeel of the buttered noodles. Give it a try sometime (maybe with vermicelli if ramen isn’t locally available). ETA: the noodles are cooked before going into the omelet.
Some deviled eggs for brunch today:
The tulip eggs were a PITA but adorable, very much worth the extra effort. Pickled in beet juice, vinegar and sugar.
Very impressive!
There’s a childhood taste memory. My mother used to make these for me sometimes when I was a youngster. A very thin (crêpe-thickness) omelet spread with jam and rolled up.
