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Frittatas can be so much simpler than omelets

Frittatas can be so much simpler than omelets Take a look at an interesting article we found.

Lacey Lett: Looking for the best brunchor-the-best-brunch-in-town

Lacey Lett: Looking for the best brunchor-the-best-brunch-in-town Take a look at an interesting article we found.

 Which eggs are safe to eat?

Which eggs are safe to eat? The New Yorker Take a look at an interesting article we found.

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Martha Pollay

I've gone to my farm in Kentucky for the weekend. It's a great place to relax, do a little hard physical labor, and forget about the rest of the world.

If you don't have such a place, I highly suggest you get one.

In the meantime, here's a little something I found for you to read that requires total immersion.

See you on Monday.

J. Peterman

From: The Manchester Guardian



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64 Members’ Opinions
September 19, 2010 12:18 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

If there is a better breakfast than poached eggs and toast.... I'guess I'd eat that too.                                                                                                                          This photo quickly transported me back to the sights, sounds and scents of my childhood kitchen were this was probably the most exotic breakfast we would have..... it must be Sunday morning for something this special.....

September 19, 2010 12:24 AM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

unless of course, you stack it up against Lox and Bagels

September 19, 2010 12:42 AM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

Damn! now I'm lusting for Mimosas and eggs Benedict....

September 19, 2010 1:59 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

poached eggs staked to a mound of rice by a significantly sized hunk of salted butter works well too....... only five or six hours to breakfast..... or less

September 19, 2010 2:56 AM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

My favourite breakfast eggs remain fried, sunny side up. A lot of that has to do with the smell, it just says the sun rose today and everything's going be alright. 
Is there any strange treatment of eggs in your culture? The Chinese have something called Century eggs which are either duck, chicken or quail eggs preserved in a mixture of clay, ash, salt, lime and rice hulls, preserved for up to months. The resultant egg is translucent black coloured  with a darkish green yolk and a slight ammonia smell. We usually eat it with congee or rice porridge (porridge to us is always rice based not oats based). Some of you who have spent some time in Asia, possibly Lynn830 and Karma SS, might even have tried it. I do love it. We also have preserved salted ducks eggs which has a bright orange yolk but the most exotic eggs I would have eaten would be turtle eggs

September 19, 2010 5:34 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

This site is wonderful - last post yesterday, a link to a turtle preservation society, post immediately above me a villager saying she's eaten turtle eggs.

September 19, 2010 5:36 AM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

I was around people eating Baluks in the Philipines, and all over Southeast Asia, during the War Games where we came in Second Place .......  I have been told by a number of people that they taste a whole lot better than they smell ... To me they smell like (as do the people that eat them) like death and every conceivable kind of Rot combined ... It is a wonder that those aficianados, unlike the Eggs themselves, EVER get laid ....... Include me out !!!
We have two shallow, Ten Inch Pans that are completely covered with Porceliane, for Scrambling and Poaching Eggs ... Got them in Poland over forty years ago, and they are still in excellent condition ... Fried Eggs and Omelettes I do on the Griddle, with Four Inch or Ten Inch Stainless Steel Egg Rings ...  We have two dozen of the smaller ones, and six of the larger ones ... But for proper Poaching, I drop three Egg Rings into the pans, filled half way with stout Chicken(a little irony) Broth and a third of a cup of an Orvieto White, bring the pans to a gentle simmer, and drop a Jumbo Egg into each Ring ... As they begin to coddle, I put one drop of Lea & Perrins on each Egg and when they are flawlessly done I retrieve each of the Hen Fruit with a flat metal spatula, place them on the stainless steel window-screen material that is the bottom of a Bamboo Steamer picked up in Hong Kong, and let them dry off ... Once dried, I place one or two Eggs atop whatever is the preferred planking of each Diner, and serve them up to be adorned by each according to his own ... Whatever Meat is being served is on a platter on a giant Lazy Susan in the center of the table ... Sometimes Susan moves up and down the table as needed ... I prefer standard cut, dark toasted and well buttered Rye Bread, myself ... An assortment of Marmalades to accompany each bite, and fabulous Mimosa to sip along .......  Eggs Benedict ... Now there is a whole nuther situation , involving all the things required to make the difference, and stacks of Pepper-Crusted, Smoked Beef (Ham for those who do) sliced so thin that one can read the Newspaper thru it, and Hollandaise so superb that people are wont to sop it all up first ... Most of the other Fixin's are pretty much a matter of personal taste ...

September 19, 2010 6:29 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Spring Fragrance~ I just looked at the pics of Century Eggs on your link. There was an experiment where they coloured foods with harmless vegetable dyes. People won't eat blue mashed potato & I'd have to be really hungry to eat black egg.
In most pubs in the UK, there is a jar of pickled eggs on the bar. Just hard-boiled chicken eggs, shelled & preserved in white vinegar (yuk) I won't eat them, either.
The old-fashioned method of preserving eggs was to keep them in a bucket of water mixed with Sodium Silicate, AKA Isinglass. They'd keep for months but were no good for frying or poaching. Scrambled or omelets, cakes, puddings. Great to have a bucket or two of eggs in the winter when the chickens don't lay.
The best egg I ever tasted, and modesty will not forbid, I made them myself, was some egg mayo & tomato sandwiches on home-baked wholemeal bread. The egg was not quite hard-boiled & I was heavy-handed with the garlic & black pepper. Those butties were eaten on top of a Welsh mountain, and the time they'd been wrapped in cling-film, bouncing around in a backpack for a few hours had a miraculous effect. They were soooooo good.

September 19, 2010 6:36 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

JALOPKIN~ Have mercy! That sounds like serious cooking. I'm coming over to your place for breafast.

September 19, 2010 7:18 AM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

I have had Century eggs. They are excellent.
I wonder if my favorite breakfast might be the Japanese way of breaking a raw egg over steaming hot rice. (One wouldn't dream of doing this with American eggs because of bacterial risk.)
Given a choice of all things for breakfast, I usually gravitate to lox and bagels, but the recession killed off the bagel shops we had here.
A critically important part of breakfast is coffee, and if I do say so myself, my coffee makes all others disappointing. I have a picky, worshipful ritual for making it, and wouldn't dream of letting a coffee-maker ruin it. It's all about frozen beans, immediate grinding, high PO2 water, and limiting the number of theoretical plates (a concept from physical chemistry) in extraction.

September 19, 2010 8:16 AM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

Hazel....they do sell turtle soup in asia; I can't quite remember the last time I had it though. It is fairly popular and it seems turtles are being farmed now for the gourmet market and for medicine. Will have to get Jane on this, it seems turtles eggs are an aprodisiac in Mexico. When I was last in Bali, someone sidled up and said psssst.....want to see a turtle farm?...I did go but I suspect it wasnt legit.
Ivan...what is baluks??? I couldnt find the word even in Tagalog? And Hazel is right...thats some mighty serious cooking. I got lost somewhere in the middle...
...same as KSS's coffee making ritual....sounds like a science lab! But I thought you might have had century eggs! Must say you were quite adventurous to have tried it. Lynn probably has too. I'm spoilt for choice for breakfast in S'pore. Nearby my office was a multistorey carpark cum 4 storey food centre...for breakfast I could have a choice of malay, indian, chinese and western breakfast.  

September 19, 2010 9:01 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Back in the 80's, Eggs Benedict at the Waldorf introduced this kid from Podunk to the elegance of Gotham. While white water rafting on the Deschutes River in a beautiful part of Oregon, we arose and two of the boys made the classic corned beef hash and eggs, sunny side up, just as the sun peeked through the evergreens. I like a little hot sauce and catsup on mine as I do on my all time favorite egg dish, Ranch Eggs, or Huevos Rancheros where the runny yolk mixes with the salsa and soaks the tortilla.  My twist on the Mimosa is a mix of orange and pineapple juice and sometimes pomegranate (which seems to be the latest rage) with the champagne. And then there is a side of banana pancakes and applewood smoked bacon and the best coffee in the world- Kona from the Big Island. Cat Head biscuits flaky and a pat of butter and topped with strawberry or blackberry preserves. And then there are crispy hash browns and grits. Cracker Barrel is mass market but they do make a good breakfast.  Did I mention French toast stuffed with cream cheese and smothered in orange marmalade? Best egg scenes in cinema- Cool Hand Luke egg eating contest and the diner scene from Five Easy Pieces. Classic Nicholson. But I am no eggs-pert.

September 19, 2010 9:04 AM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

SF: But it's totally Luddite. Why is Starbucks coffee so mediocre? Because it sits out in ground form for a long time before being brewed. The beans are all oxidized! Coffee brewing machines drive the water's PO2 to nada before any brewing happens. And the fineness of the grind is woefully low at commercial places---if you don't grind it to talcum-powder fineness, you have to over extract the beans, which draws unpleasant tastes out of them.

To be as much of a coffee lover as I am, I started rather late in life (ie, around 21). Part of the reason for this was that the coffee served at home was legendarily, superlatively, stupefyingly bad. I mean, it was nausea inducing. After realizing that coffee in the real world, even if mediocre, was never nausea-inducing, I did a forensic watching of how my mother made coffee. She would allow the tap water to get HOT, and take the HOT water and heat it further to percolate through coffee grounds. This means that there was no O2 in the water at all! (This made the coffee taste like mud, as in from the old joke "well it was ground this morning" nyuk nyuk nyuk).

Not only for breakfast can you have the poly-cuisine choices in Singapore.

"Want to to see a turtle farm?" It reminds me of the immortal David Letterman line, "Hey, want to buy a monkey?"

September 19, 2010 9:10 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

The question at the top of page was how to make a perfect poached egg.
1. Put a pan of water on the stove with a dash of vinegar & plates in the oven to warm.
2. Walk up the garden to the chicken house
3. Get eggs & return to kitchen
4. When water boils, turn down to barely a simmer, slices of bread into the toaster & very gently crack the eggs into the water.
5. When toast pops up, scoop out the eggs with a slotted spoon into a warm colander to dry off
6. Butter the toast very generously
7. Slide the eggs on top, salt & pepper
8. Eat, in bed, taking time to enjoy the sight of that golden egg yolk trickling out onto the hot buttered toast
9.A pot of coffee, made to your personal favourite recipe is an essential.
10. And the newspaper. Sunday bliss.

September 19, 2010 10:14 AM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

I have never enjoyed breakfast in bed, it seems awkward and there are
better things to do there.  Sleep, dream or as they said in Mama

But breakfast in bed, does it require special

September 19, 2010 10:32 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Paolos- You could sport some monogrammed gray silk pajamas under your flight suit like
Manfred Von Richthofen did when he was shot down on April 21, 1918. Helps when one is flying into dangerous territories doing barrel rolls while awaiting the 10 step Haze approach to the perfect poached egg.   

September 19, 2010 10:41 AM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

Cracker Barrel rolls or chicken and biscuits?  I am ready for a picnic.

September 19, 2010 11:07 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

The perfect poached egg.  Isn't this a case of a very simple thing done well because of technique and care?  A poached egg requires, besides the egg, only a pan deep enough that inserting the egg does not appreciably cool the water, water, salt and white vinegar.  I put the vinegar in the water rather than on the egg.  Its purpose is to keep the white from spreading.  The egg does not pick up a vinegar flavor.  Enough salt in the water to flavor the egg.  Bring the water to a boil, and turn the temperature down to simmer.  I just gently slide the egg into the water.  In fact, I sometimes use a non-stick skillet if I am doing several eggs at one time.
My mother used to use an egg poacher which really is a double boiler with small cups to hold eggs.  Hers did four eggs.  I am not crazy about it since you must butter the cups and that adds fat.  And the whole point of a poached egg, aside from flavor and texture, is the lack of fat.
Ah, but then what to do with the poached egg?  Sometimes a piece of toast is fine, or an English muffin.  But adding a slice of bacon and some Béarnaise Sauce leads to magnificence!  Eggs Benedict.  And to language confusion.  Winston raises his head: "We are two people divided by a common language."  The proper bacon in the US is called "Canadian bacon."  The first time going from Michigan to Ontario on vacation (mid-fifties), when my mother asked the butcher for some Canadian bacon, he rose in indignation and said, "Madam, all of our bacon is Canadian!"  It took some slight discussion to discover that she wanted back bacon.  And it is almost the same as what those in Britain and Ireland call "bacon."  As long as it is not "streaky" or what in the US is referred to as simply "bacon."  Winston was right.
And how long to cook the egg?  Because of the slight chance of salmonella, many restaurants in the US cook the egg hard and will do no other.  So I do not order a poached egg in those restaurants.  Isn't the whole point the warm, runny yolk?  Except for those who prefer the whole thing to be more like a warm hard-boiled egg.  Ah well, to each his or her own.

September 19, 2010 11:11 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

An old quilt on soft grass on a sunny day. Now that's a picnic. And a woman with a deep fryer in Daisy Duke shorts. Boy Howdy! I forgot how good chicken is on a biscuit with a dollop of honey. And since the song is about Bama gotta mention- The Tide doth roll! They call Alabama the Crimson Tide. Call me Deacon Blues. 

September 19, 2010 11:17 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Odd egg things.  I've had both the Century eggs with their sort of pickled taste and the preserved duck eggs.  Both are available in any large Chinatown or large Chinese grocery in the US.  Excellent, both.  I ate them both just plain.  The Century egg is amazing for its color.  And I have not seen quail eggs except in Asian cooking.  A can of quail eggs, all hard boiled, is useful as an addition to all sorts of things.  I've even distributed them throughout a meatloaf.  Does that make it "fusion" cooking?
Pickled eggs in the Midwest and Canada are done not just with vinegar but also with beet juice and turns them bright purplish red.  I like them, but you have to like pickles.
The Filipino word is "balut" and refers to a chicken or duck egg that contains a young fetus.  I was told that they are placed in a hot place in direct sunlight and allowed to "ferment."  The Navy guys who knew about it had all been stationed at Subic Bay.  A balut-eating contest was one by the person who could eat the most balut without being "disqualified."  Those guys said that balut tasted every bit as bad as they smell.  Rotten, simply rotten.

September 19, 2010 11:17 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Hands faster than brain.  A contest is "won" not "one."  My apologies to all.

September 19, 2010 11:26 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

An old cowboy told me once. "I don't eat anything that looks like it's already been et."
 and "Yep, it smells as bad as it looks."

September 19, 2010 11:26 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

My favorite way to eat an egg?  I have a very heavy non-stick skillet that is only 4 inches in diameter.  I also have a very heavy lid for it (cast iron - came from another pan).  Heat to medium with a dribble of butter or canola oil.  Insert egg in pan and break the yolk.  Cook until firm.  Toast an English muffin.  Broil a good American sausage and butterfly lengthwise.  Slice some extra sharp cheddar.  I put the cheese on the English muffin and microwave about 20 seconds to get the cheese melted.  Assemble as a sandwich.  Eat wherever you wish.  Beats the hell out of McDonald's.  I sometimes substitute either ham or a good sharp salami for the sausage.  And while I am at it, a comment on English/Irish sausages.  World War II and its rationing have been over for half a century.  Time to drop the bread crumbs and put some herbs and spices back in.  Those sausages are the worst, most flavorless things I have ever eaten.  On your next trip to the US, eat some real sausage, rich in sage and other herbs.  Flavor!  You can do it!  You can get used to it!  You will love it!

September 19, 2010 11:37 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Not eggsactly spot on topic, but back a day or two, to the religion and spiritual thangy I hear this morning that another cult group goes off the deep end and group think can do that to sincere folks I've observed. I mix a little Camus with my perspective and aside from the Sisyphus daily ritual of pushing that rock up the hill and watching it roll down, there is the sage advice of what is happiness except the simple harmony between a man and the life he leads.  Eggs are a part of that simplicity. Quick, tasty, universal, an image of new life. protein for the carnivore and the quasi vegetarian alike.  

September 19, 2010 11:43 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Oh Lord, Tommy, you lead me to favorite breakfasts.  Did you know that General Eisenhower, on leaving the Army, brought his cook with him?  And installed him in the White House when Ike became President?  And the reason was that the man knew how to cooked creamed hamburger and serve it on toast.  In the Army it is known as SOS (S**t on a Shingle).  And it is the best thing on the menu if done well.  The Army served a farmer's breakfast; you were welcome to take as much as you wanted from the huge variety usually available (except under battle conditions) - all that was asked was that you ate what you took.  Always hot cereal, pancakes, sausages, bacon, fruit, cold cereal, and eggs in profusion.  I've had wonderful omelets made as I stood there.  The cook had a good dozen cereal bowls heaped with different ingredients.  But the mornings when they had SOS were special.  We all got it.  It was filling and always tasty.  Never just a plain white sauce!  Herbs and spices, maybe onion or garlic.  Perky and delicious.  Hold you until lunch and delight your taste buds.
I was with XXIV Corps Headquarters in Phu Bai and was the G-2 (Intelligence) briefing officer.  My job entailed briefing the four generals and 25 colonels each morning on what had happened the day before and overnight throughout the Corps area and throughout Vietnam.  I got up at 3:30 AM, shaved and showered, headed to my office and worked on the briefing until just before 6 AM when the mess hall opened.  Officers ate the same as enlisted.  There was a kitchen and three huge rooms off of it" enlisted, NCOs and officers.  One morning, I got over there to find SOS.  I had been awake for a couple hours and was really hungry.  The SOS was heavy on garlic and very tasty.  All four of us at the table had it, and loved it.  I spotted a Major come in who was clearly sleepy-eyed and not really awake.  I nudged my companions and alerted them to the soon-to-come event.  "Watch this guy; he's in for a surprise."  And then he took his first bite.  His eyes sprang open and he was suddenly wide awake!  Once recovered from the surprise, he did what the rest of us did - dug in and devoured it.  Thank God for a wonderful mess officer (good old boy from Georgia, a Warrant Officer).  His imagination and cleverness made the year much more tolerable.  Introduced us to fried green tomatoes.  The awful canned squash became squash pies, rich in cinnamon and other spices.  Regardless of what the official menu called for, the daily ground beef was moved to lunchtime.  I once saw a meatball drop and bounce.  Terrible meat.  Anyway, there must be a special place in heaven for the likes of him.

September 19, 2010 11:49 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

And the Yorkshire Restaurant out in Yorkshire, Virginia (half way between Manassas and Centreville) which after 10 AM would let you order from the dinner menu and substitute their wonderful home fries and an egg for the usual potatoes and vegetable.  There is nothing like pork chops or a T-bone steak for breakfast.  Real blue collar Virginia restaurant.  Damned good dinners too.  Not exotic.  Plain American cooking

September 19, 2010 11:54 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Spring Fragrance - I am not aware of much special for breakfast in the Chinese cuisine.  Aside from congee which really can be eaten anytime, folks seem to eat what they eat at other meals.  I think it is more a Western thing to have a separate breakfast cuisine. Anyone know what was done in Africa before Westernization?  I've had pho (noodle soup) for breakfast in Vietnamese restaurants (and recommend it).  Then again, the right leftovers can make a great breakfast.  Pizza, anyone?

September 19, 2010 11:56 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

For those who do not know, congee is a rice gruel - rice simmered with extra water until it is the consistency of oatmeal, more or less.  Sometimes cooked plain, and sometimes with good things included.  Very good, though.

September 19, 2010 11:57 AM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Lynn- Great story!!!If only he had done eggs with Polk Salad and had a girl named Annie.

September 19, 2010 11:58 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

The perfect poached egg is the one I happen to be eating and savoring at the moment....and then some time later, that one will be replaced by another egg perfection...... right now I've got deli egg salad on white with lettuce and pickle on my my mind...... simply perfect

September 19, 2010 12:18 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

Hard boiled,a lil olive oil,salt, diced tomato,and some toast. Coffee. Water.

September 19, 2010 12:19 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

The above is eggsalad. My way. and then,sometimes I add salsa w/avocado,and eat on pita bites.

September 19, 2010 12:32 PM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

sounds good RY....

September 19, 2010 12:38 PM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

SpringFragrance.... Inever had but think I could eat a century egg as long as it was an ingrediant for a salad or I was sure I had enough salt neaby.  Thank you again for sharing so much of your part of the world.... always fascinating and often perspective nudging which is always a good thing....

September 19, 2010 12:47 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

Two more breakfast thoughts.  I found an interesting web site called ; 2,500 breakfast recipes.  Amazing. 
My son, aged 35, now lives in Albuquerque, NM.  That city has two local specialties: green chili hamburgers and carne adovada.  The latter is pork which is marinated in a red chili marinade and then simmered in it until it is very tender.  One place noted for its breakfast is Weck's.  The first time there I ordered the carne adovada breakfast - carne adovada, home fries and two fried eggs.  What I got was a huge plate with three layers: carne adovada, home fries and two eggs on top.  In most parts of the world, it would have been enough food to feed a small village.  My son got the same.  And so we tackled it, dove right in.  We both actually finished it.  And were so full that we skipped lunch entirely.  And had a very small dinner.  And never ordered the full breakfast again.  They do have some smaller choices, including a bowl of potatoes, carne adovada and one egg.  More than enough.  But the carne adovada is wonderful.

September 19, 2010 12:54 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

I will tell you all a secret: you can order one entree` and an extra plate.....leaves room for desert, don'tcha know

September 19, 2010 1:00 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

ooops, that would be dessert....although you would never starve in a just eat the sand which is there       sand which    is   there.... he he he

September 19, 2010 2:21 PM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Eggs led me to eggplant, one of the tastiest plants around, and to Michael Franks, one of the wittiest lyricist around. A little treat for a Sunday afternoon at halftime.

September 19, 2010 2:23 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

HAZEL:  Y'all Come On Down ... Besides the usual Krewe, we always have folks dropping in here and sharing a Meal with us ... One thing that can be counted on when visiting Jews,  Italians, or Greeks ... the moment one walks in the door, he is going to be presented with something to eat and drink ... We get used to it early on ... Neighbors filter in at Big Holiday Feeds when we have all the Indigents file thru ... A Good Neighbor, who is both a Highly Decorated Veteran and a serious Jokester put a Poster up by out Front Door, on Veterans' Day, when we did serve goblotz of Creamed Chipped Beef on Toast-Points (SOS), that said, "Catering by Kilroy" ....... None of the Meskins had a clue, but this is a Military Town, and a lot of the Neighbors understood, especially the Retirees ... We have gotten so far away from WWII that very few people remember much anymore, and it isn't really taught ... We have more recent engagements that the youngsters have heard about, and The Clown Prince of Pretenders running all over apologizing for our defeating Tyranny ... But, I digress .......
SPRING:  Lynn has got it right ... In my day, it is what the Local Indigenous Personnel used to call, "100 Year Old Eggs " ... And I am pretty sure that BALUK was just a typical American bastardization of, "BALUT" ... Sometimes, one's hearing is affected by all that constant Gunfire ... We were all given Ear Plugs, but when crap jumps off nobody ever even thinks about putting them in ... and after the first few rounds it doesn't matter anyway ... the only thing that one can hear is a siren in his head that is his own heartbeat
Instinct and Training take over and Thinking becomes a luxury ... and I have gone off again .......

September 19, 2010 2:46 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

I have been thinking over our trip to Beijing in late 2009.  The closest I saw to a breakfast food was the jianbing and the baosi.  I have posted some pictures to illustrate both.  The jianbing is a sort of crepe lined with egg.  The ones I saw were made on a motorized grill that rotated slowly, very heavy iron grill, and 18 inches to 2.5 feet in diameter.  The cook dumped some batter on the grill, then spread it as the grill rotated, until the jianbing was uniform in thickness and cooking nicely.  After a bit, as the jianbing hardened, he dumped some beaten egg on top and also spread that evenly.  As it finished cooking, the cook would carefully lift it up and fold it, first in half and then into quarters. They let it sit for a minute and then cut it into pieces for sale.  It was a walk-down-the-street finger food or an eat-in food.  Baosi are steamed buns.  The pastry part is thicker than a Chinese dumpling and fluffier.  They have a filling of some sort, meat or vegetable, and seemed to be very popular for breakfast.  I've had beef, lamb, chives, carrot and some unidentified vegetables.  They are all excellent.
On the other hand, dumpling restaurants are popular in the morning, as are wonton restaurants.  The latter are served in broth, and have all sorts of fillings.  One of the nice things about traveling is that you never know what good things will be on the cuisine. 
Spring Fragrance, I am jealous of your food court.  Wow!  Chinese, Indian, Malay and Western cuisines.  Wonderful!
By the way, 100 Year Old Eggs do not take salt.  Pickled sort of flavor.
And I have had Cajun turtle soup in New Orleans.  Really good!  I recommend starting every dinner when in N.O. with their turtle soup.
Cannot get decent orange marmalade in Arlington.  Harris Teeter stopped carrying Robertsons.  Everything in all the stores is sweet.  There is a belief among the purveyors of groceries that Americans will not eat anything that is not sweet.  Gad!  That's why orange marmalade has orange peel in it.  Bitter!  Yes!  Some American orange marmalade (so-called) actually has no peel in it.  Should be labeled orange jelly.  Yuck!  In two weeks, we will be in Gibraltar.  I am bringing some orange marmalade home with me - and some tea and chocolate.
Hazel, I want to come to your house for breakfast!  We can swap days.  The commute is a bit much though.

September 19, 2010 2:57 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

And one more memory, that of driving through Iowa in the summer in the mid-fifties to visit the grandparents (Des Moines and Spirit Lake) and stopping for breakfast in a small town.  The farmers would come in to do business, and end the visit with breakfast - fried eggs, a mound of toast, bacon or ham, potatoes, and lots of coffee with cream and sugar - and then top it all off with a piece of homemade peach pie.  Wonderful.

September 19, 2010 3:36 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Strange you should say that, Lynn830, here I am browsing the laptop & eating poached peaches.

September 19, 2010 4:04 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Lynn830~ Just been reading backwards. Marmalade has to have chunks of peel in it. Good question, what do Africans eat for breakfast? Iv'e seen it, some sort of gruel that cooks slowly overnight on the embers of the cooking fire, eaten it - it's maybe sago, something stick to your ribs- these days, they probably have a bowl of cornflakes.

September 19, 2010 4:30 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

paolos~ Breakfast in bed does not require special equipment. The ability to sit in a lotus or half lotus is an advantage, as is an easily in reach bedside table to accommodate the coffee pot, cream, TV remote , reading lamp, nailfile, box of toothpicks and a heap of books. Sunday mornings is one of the times I'm delighted to have a whole double bed to myself so there's somewhere to put all the sections of the newspaper.

September 19, 2010 4:49 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

A Zulu lady I knew loved something called "samp."  It is a hulled corn, but made from yellow corn (if from white corn, it is called hominy) that is dried.  I found some in the Central American section of a large grocery store here.  I think she simmered the stuff for a long time.  Maybe that is the breakfast stuff you remember, Hazel.  Everyone eats cornflakes these days.  It's the march of American mediocrity.  As is the peelless orange marmalade.  And anything called American cheese.
And peaches in any form tend to be excellent.  My mother made spiced peaches, really a pickled form of peach flavored with spices.
Back to eggs for a moment.  I must thank and bless my stepfather for teaching me how to eat a soft-boiled egg in an egg cup.  My folks divorced when I was in college, and my mother remarried when I returned from Vietnam.  Gordon had been born and raised in Toronto to a family more British than some Englishmen.  His father was an Anglican vicar, his grandfather an Anglican Bishop.  I was, as always, adventuresome.  And a quick learner.  And had lots of fun.  The Midwestern way was to scoop a soft-boiled egg into a bowl, maybe to mix with crumbled toast (also tasty).  But the egg cup was fun.  He also taught me to carve meat and poultry.  I have his ancient carbon steel knives.  My mom died in 1991 and Gordon in 1992.  He and I became good friends and had times of great conversation and great fun.

September 19, 2010 4:58 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

Just watched my home town's alleged pro football team.

Won't mention its name or the final score.

Let's just say that my home team has egg on its face.

And the egg is raw, not even poached.

September 19, 2010 5:00 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

RoadYacht, your 12:18 entry is the perfect breakfast.

Or late night meal, for that matter.

September 19, 2010 5:21 PM
10photoviewsCom-100First-comFirst-photoHr-1 House Guest said...

Two puppies that I had bought and trained for someone to give to a third party, rejected that owner because of scent she had applied to herself and her house, because she smoked and because she had freaky fingernails and was drunk.
There being no shortage of demand for trained pups, it was not a problem finding them the right home from a waiting list.
When I got back from south of Chicago, I threw the borrowed dog blankets in the washer and found Stoney asleep on the couch. The smoke alarm and phone wouldn't wake him so I left a post-it inside his jammie top and headed up north.
He called late last night.
He won't say if he was kidding but when I had brought up that spinning ballet dancer as part of a DMV type vision and cognition test, he sat staring at it and said he was just waiting for me to turn it on.
He isn't making breakfast for his wife. That's serious.
I'll only be in Upper Michigan, where it'll freeze this week, and can get back down there from time to time.
Small towns. A pretty woman showed up the other day with one of those back2life machines for him to "bower." She doesn't know him but her daughter cuts his hair.
I don't know how it worked out.

September 19, 2010 5:39 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

Vladimir Nabokov's 1972 recipe for boiled eggs, found among his papers at the Montreuz, Switzerland, hotel where he lived out his final years.

September 19, 2010 5:39 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

er, that's Montreux.

September 19, 2010 6:21 PM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Montreux where Deep Purple recorded their classic album as the Casino burned. Smoke on the Water. 1969? me thinks. 
 Deviled Eggs with Cold Beer is a classic...and the # of poolside afternoons are dwindling.  Is it true that Hawaii Five O is coming back? Jack Lord was an icon/ classic hair and he was also Felix in an earlier Bond film I believe. He knew how to wear a pair of Ray-Bans.   lotlot- I will confess my team to be the Titans and there was egg on the face here as well in these parts.  

September 19, 2010 6:33 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

Tommy: Deviled eggs and cold beer rock!!

I am pretty sure the new Hawaii Five-O starts tomorrow night on CBS. For the entire duration of the Horatio Caine character on CSI:Miami, also with a glasses fetish, all he has really done is make people subliminally miss the real sense of power wielded by Jack Lord's character.

I seem to remember him in an old Bond installment but cannot recall which one.

And of course, this being Sunday, tonight is "Rubicon" and "Man Men" night on AMC. Yea for Anne Dudek showing up on "Mad Men."

September 19, 2010 6:42 PM
Waldo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Yep. Great Season for Mad Men. I pull for Roger. We have similar hair.  Rubicon is thought provoking. For Julius Caesar twas "The Point of No Return". Makes me shiver. Got the popcorn lying in wait

September 19, 2010 6:44 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

Lynn: When I first moved to Taipei in the fall of 1991, I arrived at a poorly scheduled time of anti-Kuomintang demonstrations. Much of Taipei was under martial law, and I arrived well-after curfew. I hid under a blanket in a car that aroused no police suspicion, and got safely inside the fences of National Taiwan University, where I was to be working.

I was warned not to let myself be seen by the soldiers or the police, as I would be assumed to be fomenting trouble being a foreigner. "They will shoot you," my minder said.

For three days, I was holed up in a one-room apartment, and living on vending-machine congee. I am an apologist for nearly all Asian foods, but I would truly hurl if forced to eat congee again (especially from a vending machine).

September 19, 2010 7:37 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

Tommy----definitely my two favorite characters there are Roger Sterling and Joan Holloway. They strike me, in a pleasant way, as being the least two predictable characters, and in so being they seem very imbued with life. When they get angry and go off on someone, they usually do so for a reason I didn't see coming. If either of the actors, John Slattery or Christina Hendricks, would just get written more lines, I really think they'd be Emmy material.

I am a little neurotic about the title Rubicon because I don't think the makers are aware that it specifically refers to a river that Julius Casear crossed. They render the title something like RubiCON, as if it were a blend of Rubik (implying hopeless complicatedness) and con (as in con game, con man). My favorite character there is Tanya (Lauren Hodges) the analyst, probably again because she is not predictable. She is a closeted alcohol but positively fumes with intellectual horsepower that easily trumps the three men with which she works.

Maybe when one receives a four-leaf clover in that series it means they have functionally crossed the Rubicon and have to die.

September 19, 2010 7:42 PM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

When our children were young, they prepared and served me breakfast in bed for Mother's Day.  It was as exptected:  Burnt toast, grounds in the coffee and runny eggs --- it was the best breakfast I've ever had and am still smiling all these years later.

September 19, 2010 8:23 PM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

I've never tried doing poached eggs. I usually do 2 soft boiled eggs for breakfast. And, since I don't have egg-cups, I'll just peel the eggs, scoop the soft yolk onto the buttered sourdough bread, eat the whites, then enjoy the yolked toast with coffee and a crossword puzzle.

September 19, 2010 9:06 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

the sand       which       is  there

September 19, 2010 9:08 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

I LOVE poached eggs on toast w/lots of butter. Great food stories all!
MICHAEL.......... I think I slipped you this tip a few months ago, but it was late at night. A glass shot glass...... especially a heavier one that is wide at the top & narrows at the bottom makes a perfect egg cup. After you eat you can make a cocktail!! Life is short, try some poached eggs!
HOUSEGUEST.......... many wishes for STONEY to feel better w/ his device........

September 19, 2010 9:09 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

PARK........... Masterpiece is on! Yippee!!!! I just talked w/my mother & she is quite mad because they are having another one of their endless fundraisers.......... I adore Inspector Lewis!

September 19, 2010 9:10 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

Aren't I the perky one w/ all of my exclamation points............ a little apologies! ha...................

September 19, 2010 9:24 PM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

bebe: That makes sense, but I don't have any shot glasses like that. The only ones I have are narrow and shaped like shotgun shells.

September 19, 2010 9:34 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

MICHAEL.......... try an antique store or a good junk shop. Good luck!!!!!!!

September 20, 2010 5:59 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...

beebs ~

I loved Sgt. Hathaway's T.S.Eliot reference: "Macavity's not there!"
Glad he got his guitar back.

rings90 ~

Sorry so late.

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