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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