Submitted by crimfan on Sat, 03/20/2010 - 10:27am
I've made a few of them recently as eggs have a lot going for them, especially if you buy good ones like the various Omega 3 eggs, free range, etc.
I generally cook eggs in olive oil and my favorite omelette filling is a mixture of sauteed portabella mushrooms, garlic, sharp cheese of some sort, and often a chili pepper thrown in for good measure. I usually add smoked paprika or a pinch of herbes de Provence, too.
Any interesting ones you want to share?
Submitted by Stuart Broz on Tue, 02/23/2010 - 11:22pm
This past weekend, we headed out to visit
Submitted by Stuart Broz on Mon, 01/04/2010 - 1:36pm
Recently, my brother moved to a 5+ acre bit of land in North Carolina. He has, among other creatures, over two dozen chickens. He's had a few chickens for quite awhile, but a big batch of them are young and just started producing eggs. Currently, he's getting about a dozen eggs a day. When spring comes around, he'll be getting more.
Submitted by Stuart Broz on Thu, 02/05/2009 - 8:25am
When you bread things in preparation for frying, do you invariably coat your hands in a gloopy* mess of egg, flour, and bread crumbs? Here's how to avoid that: