Subj : Re: Stuffed Eggs
To   : Shawn Highfield
From : Dave Drum
Date : Sun Nov 10 2024 05:14:30

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Oddly all four of the kids - except my baby brother who was killed by
 DD> his doctor in his 40s - are still around I'm 82, my sister is 80 and
 DD> my remaining brother is 77. He's is the best condition of our little
 DD> group.

 SH> Good genes in the Drum clan!

Nah. Just Levis and Wranglers.  Bv)=

 DD> I'm not a huge fan of pickled eggs at any time. Around here they are
 DD> mostly bar food and eaten by those on the losing end of a bet. In a
 DD> separate post I'll give you a Russian recipe that I have served at
 DD> get togethers. It's my idea of pickles and eggs.  Bv)=

 SH> I don't like the commercial ones as they don't have any flavour other
 SH> then salt and white vinegar.  I use ACV, White vinegar, water, sugar,
 SH> salt, pepper garlic, onion, bay leaf.  I think that's about it. :)

 SH> I make them and then have one for breakfast on toast most mornings.

My breakfast eggs are generally basted (steamed really if at a restaurant)
and I eat the whites separately, drain the yolks over my crispy cokked
potatoes then use the non-liquid part of the yolk and some crispy bacon
to turn the toast into a bacon & egg sandwich.

If I'm at home the basted eggs are really basted. With the grease from
frying the bacon. That's how I learned it from my father.

Here's a different take on hen fruit. I'll probably never make this but
Ihave eaten (and enjoyed) it more than once. One place uses shredded
Parm or Grana Padano (poor man's Parm) in place of the Swiss Ementhal
cheese. That's even better in my book.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Shirred Eggs
 Categories: Pork, Eggs, Cheese, Dairy, Vegetables
      Yield: 4 servings

      1 tb Unsalted butter
      4 sl (thin) Virginia ham; 1/2 oz
           - each
      8 lg Eggs
           Salt & fresh ground pepper
      8 tb Heavy cream
      8 tb Grated Ementhal (Swiss)
           - cheese
      2 ts Chopped parsley leaves
      1 ts Chopped fresh chives

  Recipe courtesy Emeril LaGasse

  Set oven @ 375ºF/190ºC.

  Butter 4 (6 oz) creme brulee ramekins with the butter
  and lay 1 slice of ham in each ramekin so that it sits
  flat on the bottom (it's ok if it comes up the sides.)

  Crack 2 eggs into 2 separate small cups and pour
  simultaneously into one of the ramekins so that the eggs
  sit side by side on top of the ham slice. Season lightly
  with salt & pepper. Repeat with remaining eggs. Place
  the 4 filled ramekins onto a baking sheet and transfer
  to the oven. Bake until eggs are just beginning to set
  up and become opaque, 9 to 10 minutes.

  Remove from the oven and drizzle each ramekin with 2
  tablespoons of the heavy cream and then sprinkle 2
  tablespoons of the cheese over the top of each. Sprinkle
  the parsley and chives over the ramekins and then return
  to the oven. Cook until eggs are just set up but yolks
  are still runny, 10 to 12 minutes, or to desired degree
  of doneness. Remove from the oven and serve immediately.

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

.... Zucchini: Dense, flavourless vegetable, useful as ballast.
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