contest BEGIN! The Most Eggcellent Throwdown
- Thread starter The Hot Pepper
- Start date
Protect your eggs yall, GIP will take em and break em
Holy crap!! You really did get the tobiko!! 
This is crazy!
Tinnie said:Damn Americans.... coming over here.... stealing all our Emus!
How convenient too, that the egg TD should be thrown now while it's still the emu off-laying season down here.... hmmmm?
Our bloody birds and we can't even use their eggs for this shizz!
But 'Murica can... of course.
The Hot Pepper said:
D3monic said:
Sic 'em, Booma!
I removed the unsportsmanlike posts, if you don't want to enter fine, but do not throw shade on others due to ingredients used and your inability to compete because of that, that is not the problem of the entrant but is your own self confidence, and I won't have you drag this down.
[SIZE=22pt]Mexican Quiche and Jacked Up Eggs Benedict[/SIZE]
[SIZE=12pt]Mexican Quiche[/SIZE]
[SIZE=12pt]1 red onion[/SIZE]
[SIZE=12pt]1 bunch of cilantro[/SIZE]
[SIZE=12pt]1 lb. chorizo[/SIZE]
[SIZE=12pt]1 red chili[/SIZE]
[SIZE=12pt]1 tbl. Cumin[/SIZE]
[SIZE=12pt]5 jumbo eggs[/SIZE]
[SIZE=12pt]1 pt. heavy whipping cream[/SIZE]
[SIZE=12pt]1 tsp. salt[/SIZE]
[SIZE=12pt]2 flour pie pans[/SIZE]
[SIZE=12pt]1 lb. queso fresco[/SIZE]
[SIZE=12pt]First saute’ the diced onion in a tbl. Of bacon grease. As they become translucent add the chorizo and cook that until done. In the meantime add the eggs, cumin, cream, and salt and put through a blender. Add the chorizo mix to the pans, followed by the queso broken up. Then pour the egg mixture on top of that. Take the chili, roast it and cut it into strips and place it on top of the quiche. Cook at 475f or until golden brown on top.[/SIZE]
[SIZE=12pt]Eggs Benedict[/SIZE]
[SIZE=12pt]English Muffins[/SIZE]
[SIZE=12pt]Ingredients 1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt[/SIZE]
[SIZE=12pt]Directions [/SIZE]
[SIZE=12pt]Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.[/SIZE]
[SIZE=12pt]For the Eggs Benedict[/SIZE]
[SIZE=12pt]1 egg[/SIZE]
[SIZE=12pt]1 piece of Canadian bacon[/SIZE]
[SIZE=12pt]1 stick of butter[/SIZE]
[SIZE=12pt]1tbl. Lemon juice[/SIZE]
[SIZE=12pt]3 egg yokes[/SIZE]
[SIZE=12pt]1 fish pepper[/SIZE]
[SIZE=12pt]Take the yoke and beat them. Add the lemon juice and minced fish pepper and continue beating. Over extremely low heat add half of a stick of butter and stir until melted. When melted add the other half a stick of butter.[/SIZE]
[SIZE=12pt]Get a 2” deep pan and heat to you just have bubbles coming off the bottom. You should be able to stick your finger in the water without burning it. Put egg in a cup then stick cup in water to pour out the eggs. Cook egg for 4.5 minutes. Heat another pan and put the Canadian bacon on it to heat it up. Cut one English muffin in half and lightly toast it. Place bacon on top of that, followed by the poached egg, top with hollandaise sauce and sprinkle with your favorite spice mix.[/SIZE]
[SIZE=12pt]Mexican Quiche[/SIZE]
[SIZE=12pt]1 red onion[/SIZE]
[SIZE=12pt]1 bunch of cilantro[/SIZE]
[SIZE=12pt]1 lb. chorizo[/SIZE]
[SIZE=12pt]1 red chili[/SIZE]
[SIZE=12pt]1 tbl. Cumin[/SIZE]
[SIZE=12pt]5 jumbo eggs[/SIZE]
[SIZE=12pt]1 pt. heavy whipping cream[/SIZE]
[SIZE=12pt]1 tsp. salt[/SIZE]
[SIZE=12pt]2 flour pie pans[/SIZE]
[SIZE=12pt]1 lb. queso fresco[/SIZE]
[SIZE=12pt]First saute’ the diced onion in a tbl. Of bacon grease. As they become translucent add the chorizo and cook that until done. In the meantime add the eggs, cumin, cream, and salt and put through a blender. Add the chorizo mix to the pans, followed by the queso broken up. Then pour the egg mixture on top of that. Take the chili, roast it and cut it into strips and place it on top of the quiche. Cook at 475f or until golden brown on top.[/SIZE]
[SIZE=12pt]Eggs Benedict[/SIZE]
[SIZE=12pt]English Muffins[/SIZE]
[SIZE=12pt]Ingredients 1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt[/SIZE]
[SIZE=12pt]Directions [/SIZE]
[SIZE=12pt]Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.[/SIZE]
[SIZE=12pt]For the Eggs Benedict[/SIZE]
[SIZE=12pt]1 egg[/SIZE]
[SIZE=12pt]1 piece of Canadian bacon[/SIZE]
[SIZE=12pt]1 stick of butter[/SIZE]
[SIZE=12pt]1tbl. Lemon juice[/SIZE]
[SIZE=12pt]3 egg yokes[/SIZE]
[SIZE=12pt]1 fish pepper[/SIZE]
[SIZE=12pt]Take the yoke and beat them. Add the lemon juice and minced fish pepper and continue beating. Over extremely low heat add half of a stick of butter and stir until melted. When melted add the other half a stick of butter.[/SIZE]
[SIZE=12pt]Get a 2” deep pan and heat to you just have bubbles coming off the bottom. You should be able to stick your finger in the water without burning it. Put egg in a cup then stick cup in water to pour out the eggs. Cook egg for 4.5 minutes. Heat another pan and put the Canadian bacon on it to heat it up. Cut one English muffin in half and lightly toast it. Place bacon on top of that, followed by the poached egg, top with hollandaise sauce and sprinkle with your favorite spice mix.[/SIZE]
I'd be all over that I love both and nice job on both!
That's speaking to me ...
I'm missing that forked pic of the egg breaking on the benedict......... 
If you have it POST it.
If you have it POST it.
I don't get the meme. Right, eggshells. Do you see something else GIP?
doesn't look like a stack of eggshells from the thumbnailThe Hot Pepper said:I don't get the meme. Right, eggshells. Do you see something else GIP?
Sometimes an eggshell is just an eggshell
-Freud
-Freud