I'll take EB any day of the week, and there are several places here in
flyover country wherer it is available. It's always better with Bernaise
sauce rather than hollandaise, though.
Bill Pearce
-----Original Message-----
From: Ken Norton [mailto:ken@xxxxxxxxxxx]
Sent: Wednesday, October 27, 2010 12:03 PM
To: Olympus Camera Discussion
Subject: Re: [OM] IMG: Nathan's PAW 41: Moros y Cristianos and much else too
Eggs Benedict, you say?
Here in fly-over country, that dish is as rare as the teeth of the hens used
to lay the eggs. Not exactly a majorly requested dish around these parts.
I've had it a couple of times, myself... I'll take the omlet, please.
I've been making frittata dishes lately. Trying to perfect my own style of
cooking them. For one thing, I use fewer eggs and whip them up a little
taller. (a little taller? hah!) Secondly, I only lightly cook it on the
stove top, otherwise you don't get much rise, and do the bulk of the cooking
under the broiler. Four eggs (for two people) in a small pan. I do get
better results from the glass pans than the non-stick pans--it makes the
cooking more even and you don't have that 5-minute wait. When I'm feeling
healthy I'll go to five eggs, but keep only two yolks. Kinda defeets the
purpose, though, when you add all that sausage, bacon, pepperoni and
cheese... One change from the normal cooking method is I have most the the
shredded cheese throughout the eggs, instead of on top of the eggs. I
probably should try it the correct way one of these days.
Frittati and lungos go together very well. That's our Saturday Morning
breakfast at home.
One day I decided to do a vegetarian Frittati. Realized about halfway
through the process that with the milk, cheese and eggs, I was kinda
defeating the purpose.
AG
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