Wednesday - January 15, 2014

try this one

Darn it all. I can’t find the pix that goes to this. It really looked good tho.

Hey Drew if you’re up and looking.

I haven’t tried this. Yet.  Don’t like chives but everything else looks okay.

When you’re feeling up to it ... try this.  Then let me know if I should bother. ha. LOL.

It came from a magazine or paper here.  Wish I could find the picture.

So anyway, just for fun .....

Ingredients
· 4 eggs
· 1/4 cup grated pecorino-romano
· 1/4 cup chopped chives
· 1/4 cup crumbled bacon
· Pepper
Directions
1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

[Drew stops by to “egg” things on a bit: ]

Eggs In Clouds, Slightly Italian Style

See the link at Rachel Ray

Or try the “more Italian” variety from Daisy’s World

I found a similar recipe where the egg white goes over a slab of bread with a hole in the middle, and when the white is set, the yolk goes in the hole. That put me in mind of what we called “gas house eggs” when I was a kid, an Americanization of “Gasthaus eggs” I would have thought. But NO! If such a thing was a staple of the simple Bed & Breakfast alpine inns, then no recipe showed itself on my search. What I came up with was real gas house eggs, apparently made popular by being featured in some movie of the 40s? All they are is a buttered slice of bread lightly pan toasted, then you use a shot glass to put a hole in the toast, then drop the egg yolk in the hole. The white sits on top of the toast while the yolk cooks, then the bread is flipped. Actually, that’s the backwards way to make them. You’ve got your bacon cooked up already and on the side, and your toast is just about to pop out of the toaster. Slap a spoon of bacon fat in the skillet, and crack on an egg. Pop the toast, maybe speed skim on some softened butter, put in the hole, drop the toast over the egg, and get ready to flip it. Because for some reason, once you put that toast over the frying egg, the whites cook up in a jiffy. Then a quick flip cooks the yolk as hard or soft as folks like, without overcooking the white. And they cook faster than eggs over easy.

But they aren’t Italian style, and they aren’t in clouds. Not fancy like Peiper’s eggs.

The UK also does this odd bit they call Scotch Eggs. They’re quite the affair. Not sure if it’s something to eat or some kind of primitive international shipping packaging and preservative. 

Posted by peiper     on 01/15/2014 at 12:02 PM   
Filed Under: • Fine-Dining • Fun-Stuff •  
• Comments (4) • Trackbacks(0)  Permalink •  

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