percyn

Very nice Kate. You are probably aware that the "traditional" Indian Kitchree (various spellings) is a fragrant rice dish usually containing yellow pulses or dal, spices and any other ingredients you have on hand (leftovers, etc). This is usually eaten with lunch or dinner (as with most rice in Indian meals), but your version for breakfast looks great !!

Stomsf, as you may know, please all over the world keep hard boiled eggs at room temp for a day or two. Not a safety expert here, but I would think that if you make a "hot spring egg" at 146.5 (63.6C), cool them rapidly, store in fridge until ready to reheat, that they should be fine.

Nice breakfasts rarerollingobject and robirdstx Had one of my favorite breakfasts - Fried Egg w/Smoked Duck topped w/crispy duck skin

Nice eggs Kim! And I like the idea of Habanero salsa. rarerollingobject - that egg in duck fat looks great. I would never have thought of adding radish, but I bet it tasted great. andiesenji- had not heard them refered to as "gashouse eggs" but very delicious looking. Bruce - great breakfasts as usual. Today I had a Fried Egg w/Smoked Duck Breast. The egg was fried in some olive oil and duck fat. Then I wanted to try this trick I read about which said adding a touch of acid to scrambled eggs makes them fluffy. So I added a touch (maybe 1/2 tsp per egg) of fresh squeezed orange juice. Did it fluff up more than usual? Well, I think there was a slight difference, particularly in the whites, but if it were a blind tasting, I am not sure I would have noticed the difference. Next time I will try a touch more acid as it really did not change the flavor. Scrambled Egg w/Wild Boar Pate

Was eggperimenting with sous vide style scrambled eggs (cooked in a water bath at 75C). With Truffle Cheese With Salami With Smoked Duck Breast

If it was in longer, at 75C it might have firmed up a bit more. If the temp were higher, it may take on the consistency of an omelet, which is too thick for me. I also came across an article saying a small amount of acid in the eggs will yield fluffy eggs due to a reaction of the acid and the protein in the eggs.

OK, so I did some more egging around... Decided to use 4 Large Eggs, 1/8 cup Cream (half&half), a tsp Truffle butter and a few shavings of Truffle Cheese Mixed the eggs, cream and truffle butter by hand. Instead of taking out the vacuum sealing machine and bags, I put it in a ziploc type bag which you can pump the air out off. At first, I started it at 73C. After 20 minutes, it had the consistency of Crème anglaise or an ice cream base. The ingredients I used were straight from the fridge so were a bit cool. Around the same time, I came across some articles which said they had good results at 75C - http://www.fiftyfourdegrees.com/lang/en-us/archives/607 So, getting a bit impatient, I raised the temp to 75 on the immersion circulator and presto - within 7 additional minutes, I had lucious, custard like scrambled eggs. Topped with Miti Sottocenere cheese w/truffles from Italy. Topped w/Columbus Secchi Salame And couldn't resist topping it with some smoked Duck Breast from D'Artgnan. So to summarize, whip up a few eggs, cream and (tuffle) butter, place in an air tight bag and 75C water bath for 25-30 minutes (depending on how many eggs you have) and you should be able to enjoy these wonderful eats.

Haven't tried the Ideas in Food method yet. While my "eggsperiment" was not very scientific, I recall the egg mixture being in the 72C-73C range for over 20 minutes. There was a bit of trial and error as the "correct" consistency is a bit subjective. I like mine on the looser side but cooked through. They also firmed up a tad once removed from the water bath. Hope this helps - happy to do more experimentation if needed.

Some truly inspiring meals by all !! Lola, welcome to eGullet and the Dinner thread. Decided to make a retro New Year's meal - Lobster Thermidor Surf 'n Turf (sous vide Filet, broiled lobster) Lobsters about to go under the broiler

Prawn, as far as I am concerned, you can have "breakfast" anytime of the day. Case and point...my 7pm "breakfast". Lobster "Eggs Benedict". Had some leftover Lobster Thermidor stuffing from last night which I could not resist pairing with a poached egg.

Obligatory Open faced sandwich w/Turkey and trimmings Leftover Ham w/Scrambled Eggs Also not pictured are Turkey Butter Masala (like a chicken tikka), Turkey mole, collard greens with Ham and smoked turkey.

I love slow cooked eggs Borgstrom. The bacon marmalade sounds good too. Kim, nice soft scrambled eggs upstream. Here are a few make-up posts: Ham w/Scrambled Eggs Scrambled Eggs on Rosemary Roll & Smoked Sausage Smoked Sausage w/Fried Egg

Prawn, that pastrami looks better than Katz's. Next time you are in NYC, shoot me a note.

Interesting combination Bruce, never tried a Sardine and Gorgonzola omelet.

Nice Thali Jenni. Care you share your rabri recipe? That Thali makes me feel it is OK to not have meat in an occasional meal (you have no idea how big a deal that is ). As proof - dinner from a few nights ago: Korean BBQ Short Ribs (Gal Bi) w/Rice & Lettuce Wraps The leftovers were made into Loco Moco for brunch

Very nice Rico! Not a great picture, but a delicious breakfast/lunch - lets call it Brunch. My take on Loco Moco

Smoked Cheddar Sausage w/Fried Egg

Very nice dcarch. I like your plating with the Butternut Squash and Cauliflower.

If you skim through the Breakfast Thread - you will find some interesting ideas.

Do we know if there is any aged beef in the proprietary blend? If so, how long is it aged? I am in search of a burger in the Philly region that comes close to Chicago's David Burke's 40 day prime dry aged burger (http://www.davidburkesprimehouse.com/Menus.aspx).

Picked up some Beer Sausages from Trader Joe's which I cooked and poached an egg in the tremendously flavorful broth. The soft, runny yolk was a perfect match with the umami rich beer sausage broth.

Thanks. These were dry roasted walnuts which I sauteed in some butter along with some sage.

I frequent the Royersford location about once a week and am happy to say that the quality of the food is still high. Granted that banter with Han or the occasional dish he would have the chef create on the fly are added perks to the dining experience, but it should not keep you from visiting the suburb locations. Royersford is going to be holding a feast orchestrated by Han (in person) every 2nd Tues, so if you need you "Han fix", make a reservation for that dinner (approx 20 courses for $25 if I recall). BTW, they used to offer chopsticks by default and recently changed that.

In the meantime enjoy some soup and sandwiches from Zoup which is in the same shopping complex and between Wegmans and the soon to open Elevation burger.

I would add - explore a few different cuisines and when you find something you like, it is OK to eat the same dish, but as other have mentioned, increase the heat level. My wife liked the Indian "butter chicken" (sometimes called Chicken Tikka in the US or Chicken Makhani) which she started with a very mild version and is not up to a medium-hot level. Sichuan food is a good option as well, as are Mole based dishes from Mexico - they all have complexity with a underlying layer of heat.