100 ways to cook an egg

This topic has 19 replies, 7 voices, and was last updated 5 years, 2 months ago by chocomouse.

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August 10, 2019 at 1:45 pm #17494
Mike Nolan
Keymaster
Here's a topic where we can see how many ways we can come up with to cook an egg (or cook with an egg).

Let's ignore variants, so 'sunny side up' and 'sunny side down' are both just 'fried egg'. However, 'hard boiled' and 'soft boiled' are enough different that I think they qualify as separate methods. Similarly, methods that rely on different techniques to use the egg, or rely on using only certain parts of the egg, such as a cake versus angel food cake, are enough different to be listed separately. I'm on the fence as to whether 'hard boiled egg' and 'deviled egg' are enough different to be listed separately, let's see if we need to do that to get to 100. (I suspect we won't.)

Here's my starting list:

1. Baked/Shirred
2. Fried
3. Soft-Boiled
4. Hard-Boiled
5. Scrambled
6. Omlets
7. Frittata
8. Poached

Spread the word
August 10, 2019 at 2:15 pm #17495
Italiancook
Participant
You pretty much listed the only ways I fix eggs, Mike. I'd never come up with 9, let alone 100. Maybe it's an old chef's tale that there are a hundred.
August 10, 2019 at 4:35 pm #17500
Joan Simpson
Participant
I can't add to that.
August 10, 2019 at 5:24 pm #17501
BakerAunt
Participant
Scotch eggs? (I can see the French chefs now....)

Custard?

Egg drop soup?
- This reply was modified 5 years, 3 months ago by BakerAunt.
- This reply was modified 5 years, 3 months ago by BakerAunt.
August 10, 2019 at 6:17 pm #17504
Mike Nolan
Keymaster
I'm trying to come up with dishes that aren't similar, so custard tends to rule out pudding, creme brulee and flan, but not pastry cream or creme anglaise.

Likewise egg drop soup is quite different from a cream soup. I suspect I could come with a couple dozen sauces that use egg as a liaison (thickening agent), but for now I only listed mayonnaise and hollandaise.

This takes us up to around 32 and I haven't broken out a cookbook yet, I'm just thinking of things I've actually made:

cream soups
souffle
meringue
pancakes
crepes
cakes
angel food cakes
bread dough
pie dough
pies filling
hollandaise
stuffing
meat loaf
creme anglaise
ice cream
dumplings
pastry cream
glaze for bread
mayonnaise
marshmallow
nougat
breading
egg cream
- This reply was modified 5 years, 3 months ago by Mike Nolan.
August 10, 2019 at 6:27 pm #17507
RiversideLen
Participant
I think deviled eggs belong in their own class.
August 10, 2019 at 6:32 pm #17508
RiversideLen
Participant
I think the Chinese make something called a 100 year egg. And then there is pickled egg but I think that's similar to the 100 year egg.
August 10, 2019 at 7:33 pm #17510
BakerAunt
Participant
cookies

French Toast

noodles or pasta
- This reply was modified 5 years, 3 months ago by BakerAunt.
- This reply was modified 5 years, 3 months ago by BakerAunt.
August 10, 2019 at 7:39 pm #17514
BakerAunt
Participant
Shakshuka--or is that too close to poached egg? (I really want to try making this dish sometime.)
August 10, 2019 at 7:56 pm #17515
Mike Nolan
Keymaster
Pickled eggs are very different from 100 year eggs, the former are often found in a big jar on the counter in bars. I've had pickled eggs but didn't care for them (pickled pigs feet are another bar delicacy that I'm not fond of), I've never had the courage to try a 100 year egg, something about eating a black egg just turns me off.

I think you could argue that waffles are different than pancakes, too.
August 10, 2019 at 8:34 pm #17516
S_Wirth
Participant
--Scones
--Brownies
--Muffins
--Salmon patties
--Potato cakes
--My pineapple cheese salad
--My mom's potato salad dressing
--Cornbread
- This reply was modified 5 years, 3 months ago by S_Wirth.
August 10, 2019 at 8:38 pm #17517
Mike Nolan
Keymaster
I'd call shakshuka a different dish from a poached egg, since it's poached in a tomato-based sauce. (I've seen some recipes that add feta cheese, too.)

I could argue that breading pork chops is different from breading fried chicken, too.

And a potato and egg tortilla is quite different from other egg dishes.

I like some dishes with an egg on top, like corned beef hash, but I don't know if we need to start counting those. (I don't understand putting an egg on a hamburger, though.)
August 10, 2019 at 8:49 pm #17519
S_Wirth
Participant
--Candies such as divinity
--Egg salad
--Icings like German chocolate
- This reply was modified 5 years, 3 months ago by S_Wirth.
August 10, 2019 at 9:18 pm #17520
RiversideLen
Participant
I don't do it often, but egg on a hamburger is a treat. Just the burger, the egg (scrambled but fried is good too), and a bun. Maybe a little jam on it.

I've also had egg in a breakfast burrito. There was a restaurant near work that served those, it was scrambled egg, Mexican cheese, seasoned ground beef and hash browns rolled up in a flour tortilla. They would serve it with some salsa but I knew the best way to have it, I'd open it up a little a spread some strawberry jam on it (it was breakfast, after all). Heaven.
August 10, 2019 at 9:27 pm #17524
Mike Nolan
Keymaster
I think mousse is enough different from pudding/custard that it should be listed.

7 minute icing should probably be listed, maybe royal icing as well.
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