Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast 2019

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted

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. 4DAA9DED-0B5C-4F0A-A045-BEE810BFBADD.thumb.jpeg.bb9d58a438f9d675c6741a2f6fc9cafd.jpeg

 

082977F9-52BD-4C64-B2B3-8B2AA162F163.thumb.jpeg.5073774e229b837cc07b7370dd436c60.jpeg

 

C6BD15E2-EF55-4F3B-B93C-A0A594E05373.thumb.jpeg.c217c01a7afa09d0fa999f072b7c7959.jpeg

 

 

  • Like 9
  • Delicious 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
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.

  • Thanks 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

heidih

heidih

Posted
Posted

@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 :)

  • Like 2
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
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?

eGullet member #80.

Anna N

Anna N

Posted
Posted
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. 

  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

MetsFan5

MetsFan5

Posted
Posted
2 hours ago, Ann_T said:

Made Moe cream of mushroom soup for breakfast.

1592124617_CreamofMushroomSoupNovember9th2019.thumb.jpg.1265c4572b840208b1e2db4e80da043b.jpg

 

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

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

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

 

20191110_094449.thumb.jpg.5715e91bdc247eb018b48c4a1fbe5580.jpg

 

  • Like 8

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
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!

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
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!

  • Haha 5

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted
1 hour ago, Ann_T said:

Breakfast for Moe.

567124384_ItalianChickenwithspaghettiAglioEOlioNovember10th2019.thumb.jpg.e5b6f5a590aacef690fe93d614ea7350.jpg

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 ...

  • Like 1
  • Haha 3
SusieQ

SusieQ

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

.

.

. 
 

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. 

 

 

 

C6BD15E2-EF55-4F3B-B93C-A0A594E05373.thumb.jpeg.c217c01a7afa09d0fa999f072b7c7959.jpeg

 

 


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. 

  • Like 1
SusieQ

SusieQ

Posted
Posted
14 hours ago, Ann_T said:

Breakfast for Moe.

567124384_ItalianChickenwithspaghettiAglioEOlioNovember10th2019.thumb.jpg.e5b6f5a590aacef690fe93d614ea7350.jpg

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

SusieQ

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

Moe's breakfast.

2014580950_ChiliandToastNovember5th20191.thumb.jpg.b6a5da25e1bde1c15f3ea753aaa43c30.jpg

Chili and Toast.

 

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

  • Like 1
SusieQ

SusieQ

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

@IowaDee,  thank you.  

1069409056_SausageMushroomandLeekQuicheNovember6th2019.thumb.jpg.9648726f62b8ffa72f9714708e6cb974.jpg

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.

1778387029_SausageMushroomandLeekQuicheNovember6th20191.thumb.jpg.a9dbf91782c8af5e64b6b5f157c9a14c.jpg

Served with a side salad.

 

 

Do you sleep? :D

  • Like 1
  • Haha 2
Ann_T

Ann_T

Posted
Posted

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. 

1388640570_BaconandCheddarBiscuitsNovember12th20193.thumb.jpg.f1daf183f2da08fefa8efbd2e087ffb8.jpg

 

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.

 

83688876_BaconandCheddarBiscuitsNovember12th20194.thumb.jpg.3c8870761f9dbe3053734df489dfa643.jpg

 

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.

615234605_BaconandCheddarBiscuitsNovember12th20192.thumb.jpg.97be825bbb07512cc6d3af52b77b8bae.jpg

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

  • Like 8
  • Delicious 3

Foodblog: Vancouver Island
Thibeault's Table -  Blog

blue_dolphin

blue_dolphin

Posted
Posted

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. 

IMG_1556.thumb.jpeg.2b7915aad185945d5d85316aa576fc3f.jpeg

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!

  • Like 6
Anna N

Anna N

Posted
Posted
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. 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

247074392_20191113_0921031.thumb.jpg.e2732a63b07cd66386507e3fe982e499.jpg

 

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

  • Like 7
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...