Q: Eggs; Humour

[Jinmyo]

I'd appreciate learning what egg dishes (non-dessert) sampled at a restaurant have been particularly memorable for you.

In addition, your input on when humour can play a significant role in a dish (with any available examples) would be of considerable interest to me.

[jaybee]

[d.hawksworth]

When I worked for Blanc we did a ravioli of quails egg, spinach, mushroom duxelle, parmesan, Madeira jus and so on. I think they are still making it. That was interesting and a ****er to make some days. Ahhhhh now I remember the very first day I worked there on the gourmand menu there was a truffled egg dish. NIGHTMARE !!!! white truffle infused eggs, Madeira jus, sliced truffle, sabayon and then gratined all back in it's own shell ( which had been boiled and the membrane removed so so carefully ) then trying not to spill anything over the sides. I remember the night clearly because the poor chap on the hot starters began with 2 eggs away, then 1 minute later 4 more, then 4 more, he began to lose it and the chef started to get tense, words were exchanged. Finally there were 19 eggs away he was right in the shit !!!!!! With the help of a few others we got it out but I'll never forget him !!!

DH

[g.johnson]

When I worked for Blanc we did a ravioli of quails egg, spinach, mushroom duxelle, parmesan, Madeira jus and so on.  I think they are still making it.

They are. It was the highlight of my recent trip to Europe.