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  #21  
Old 25 December 2014, 06:03 AM
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Little Pink Pill Little Pink Pill is offline
 
Join Date: 03 September 2005
Location: California
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Chicken

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Originally Posted by Aud 1 View Post
Some of my favorite ingredient variations:

1. Sautéed tomato (or baby spinach) with garlic, mild feta, and basil
2. Steamed broccoli (or cauliflower) and cheddar with onion and paprika
3. Polska kielbasa, potatoes, and jack cheese with paprika

I also like sweet egg crepes with Greek yogurt and berries. I make mine with a touch of vanilla and a splash of cream though, rather than water. I also add sour cream to my baked frittatas, and I'm not even sorry.
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  #22  
Old 25 December 2014, 01:40 PM
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Avril Avril is offline
 
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Funny--I destroy eggs if I try to peel them hot. The membrane is too strongly adhered! But doing it while they're chilled is super simple.

To each their own, I suppose.

One thing as ubiquitous in China as mac & cheese is here is a dish called "tomatoes and eggs." I really like it. There are a gazillion variations, but here's one. If you like it spicy, you can use some jalapeno with your bell pepper. If you don't like too many flavors, you can leave out onions and peppers altogether.
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  #23  
Old 25 December 2014, 05:33 PM
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Really fresh eggs (which I gather these would be, as they're the result of chickensitting) are likely to be next to impossible to peel -- the membrane will cling determinedly to both the shell and the egg surface. Eggs that are at least a week old are much better for anything involving cooking and then peeling them.
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  #24  
Old 26 December 2014, 01:56 AM
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Dasla Dasla is offline
 
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Originally Posted by thorny locust View Post
Really fresh eggs (which I gather these would be, as they're the result of chickensitting) are likely to be next to impossible to peel -- the membrane will cling determinedly to both the shell and the egg surface. Eggs that are at least a week old are much better for anything involving cooking and then peeling them.
Which is what I found when I tried to peel them yesterday for potato salad. I usually have older eggs which is when my cracking and rolling method works so well. Alas not yesterday.
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