Breakfast 2019

[Anna N]

Duck egg steamed in the CSO this time for 25 minutes on steam 210°F. Not quite as bad as yesterday but not a whole lot different. It’s quite fascinating to me. This egg weighed 101 g. It went straight from the refrigerator into the oven and when it was finished I just ran some cool water over it so I could peel it. It was dead easy to peel. 
 

Though it was less than ideal in terms of what I was hoping for, I mashed it up with some butter, seasoned it with some wasabi furikake and spooned it onto some toasted rye bread. Quite a satisfactory breakfast. 

 

 

 

 

[liuzhou]

30 minutes ago, Anna N said:

when it was finished I just ran some cool water over it so I could peel it. It was dead easy to peel. 

 

As you know, my default eggs are duckular and I've never had problems peeling them, fresh or less so. Had problems sometimes with chicken's eggs.

[heidih]

@Anna N  When I had ducks I found the shells to be harder than chicken, the whites tended to more "rubbery" than chcken. I had chickens too so they were all "pasture raised".   Mail order chicks from the Sears catalog! Have fun playing

[Ann_T]

Made Moe cream of mushroom soup for breakfast.

 

I'm working today so I'll take some for lunch.

[Margaret Pilgrim]

3 hours ago, Anna N said:

Duck egg steamed in the CSO this time for 25 minutes on steam 210°F.

 

 

Are you finding the CSO a better method than stovetop?    Ease?    Energy efficiency?    Results?

[Anna N]

20 minutes ago, Margaret Pilgrim said:

 

Are you finding the CSO a better method than stovetop?    Ease?    Energy efficiency?    Results?

Too many variables for scientific analysis. 😂

 

I am simply playing with duck eggs in my kitchen and eating the results. 

[Margaret Pilgrim]

22 minutes ago, Anna N said:

I am simply playing with duck eggs in my kitchen and eating the results. 

 

Not a bad gig...

[MetsFan5]

2 hours ago, Ann_T said:

Made Moe cream of mushroom soup for breakfast.

 

I'm working today so I'll take some for lunch.

 Ann, that looks incredible. Would you share the recipe? 

[Ann_T]

7 hours ago, MetsFan5 said:

 Ann, that looks incredible. Would you share the recipe? 

 

@MetsFan5 here is the link to the recipe.  I just use it as a guideline and adjust depending on 

how much I am making.   I used fresh thyme in today's batch but I also like it with tarragon. 

 

Cream of Mushroom Soup

[liuzhou]

Scrambled sea duck egg with "Italian" sausages and Chinese flatbread. Served on teardrop plate. It hasn't made an appearance in a while!

 

 

[Anna N]

5 hours ago, liuzhou said:

Served on teardrop plate. It hasn't made an appearance in a while!

Oh good! So glad to see it’s still around!

[liuzhou]

22 minutes ago, Anna N said:

Oh good! So glad to see it’s still around!

 

Oh yes. It's safe. I don't know why I haven't used it recently. I'm almost as fond of it as you are!

[Ann_T]

Breakfast for Moe.

Italian Chicken (breast)  with spaghetti Aglio e Olio.

 

I'm taking the same to lunch.  Will have to be careful not to breathe on anyone. 

 

[Duvel]

1 hour ago, Ann_T said:

Breakfast for Moe.

Italian Chicken (breast)  with spaghetti Aglio e Olio.

 

I'm taking the same to lunch.  Will have to be careful not to breathe on anyone. 

 

 

I am always impressed by your breakfasts - first and foremost by your cooking (of course) and getting up so early to provide them. But secondly, by Moe‘s ability to metabolize all this glorious food (yes, I know ehat he gets for dinner, too). I always imagining him happily marching off to the depths of the famous coal mines of British Colombia for a double-shift to compensate for your great meals ...

[SusieQ]

On 11/9/2019 at 5:18 AM, Anna N said:

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Though it was less than ideal in terms of what I was hoping for, I mashed it up with some butter, seasoned it with some wasabi furikake and spooned it onto some toasted rye bread. Quite a satisfactory breakfast. 

 

 

 

 

 

I like your "egg salad" combo, if I may call it that. I have never thought of putting furikake with eggs. I might try that. Minus the wasabi; I have just the plain variety of furikake. 

[SusieQ]

14 hours ago, Ann_T said:

Breakfast for Moe.

Italian Chicken (breast)  with spaghetti Aglio e Olio.

 

I'm taking the same to lunch.  Will have to be careful not to breathe on anyone. 

 

This looks SO delicious! And to have it for breakfast? Oh my. 

[SusieQ]

On 11/5/2019 at 7:19 AM, Ann_T said:

Moe's breakfast.

Chili and Toast.

 

Chile. One of my favorite breakfasts. This looks delicious. 

[SusieQ]

On 11/6/2019 at 9:16 AM, Ann_T said:

@IowaDee,  thank you.  

Decided to make a Quiche for breakfast. 

Made the all butter pastry and got it into the fridge around 4:30 AM.

The filling was sausage, mushroom and leeks. Along with four eggs, heavy cream, fresh grated Gruyere and Parmesan, salt and pepper. Cooked the filling and left it to cool.

Pie went into the oven around 6:30.

Served with a side salad.

 

 

Do you sleep? 

[Ann_T]

8 hours ago, SusieQ said:

 

Do you sleep? 

 I do,  I usually get a good five hours.   Just can't seem to sleep past 3:00.  

Baked Chocolate Cream Cheese cupcakes this morning.   

 

 

This is my idea of breakfast. 

[liamsaunt]

Akoori with some buttered scali bread

 

[Ann_T]

There was a discussion this morning on another group I enjoy, about biscuits and the right flour to use. Some seem to think that you can only make a good

biscuit if you use White Lily flour.  Or some other low protein flour. 

 

Over the years I have used a variety of different flours with different levels of protein. I've never had a problem with baking a nice flaky biscuit regardless of what flour I use.

I mentioned the biscuit discussion to Moe and it gave him a craving so I baked him bacon and cheddar biscuits for breakfast.

 

 

The biscuits were light and flaky AND I made a point of using high protein flour. The same flour I make all my breads with.

I believe the secret to making biscuits is being quick and not over handling the dough.

[blue_dolphin]

I put a Zuni Café Cookbook fried egg on top of the leftovers of the Three Sisters Bowl I made the other day for lunch. 

The crunch of the breadcrumbs and tartness of the vinegar were good additions, though I would never have turned down one of @Ann_T's magnificent biscuits!

[Ann_T]

@blue_dolphin, great photo.  I can almost taste it.   AND, the perfect plate to show off your breakfast. 

[Anna N]

1 hour ago, liamsaunt said:

Akoori with some buttered scali bread

So you sent me scurrying off to learn about these two things. I am totally familiar with the dish of scrambled eggs but not with that name for it so that something I learned and the scali bread I had never heard of. Again I learned something this morning. Thank you for sharing your fabulous meals. 

[liuzhou]

 

三鲜饺子 （sān xiān jiǎo zi） - Three  delicacy jiaozi dumplings with Srirachan Sriracha. Home made then frozen.