Taken from The Straight Dope:
Speaking of pleats, the most widely circulated legend about the toque appears to be one concerning the number of pleats. From "A Pageant of Hats, Ancient and Modern," by Ruch Edwards Kilgour, copyright 1958: "It was regarded as natural that any chef, worthy of the name, could cook an egg at least one hundred ways. The most-renowned chefs often boasted that they could serve their royal masters a different egg dish every day in the year, some of
them so cleverly prepared, that aside from being highly palatable they had flavors as widely different as completely diverse kinds of foods. Today, noted chefs are seldom called upon to prove their prowess in this manner. Nevertheless, they still wear one hundred pleats on their hat, the old-time symbol of their skill in the egg department." Maybe they did back in 1958, but several internet sites advertising toques for sale, both paper and vinyl, described their hats as having 48 pleats.
Interesting! I think that knowing that I'd want the 100 pleats over the 48!
pickled
in a quiche, in a custard--do those count?
Eggs Benedict
Eggy In A Hole
Egg Drop Soup
The Italian Dish that is pasta with scrambled eggs, you cook the pasta and fry with scrambled eggs, the name is escaping me at this late hour
Egg On My Face - well it is one way of serving them
my famous egg,
BURNT.
HAHA
Gee, I thought that was an original of my hubby's!
The Italian Dish that is pasta with scrambled eggs, you cook the pasta and fry with scrambled eggs, the name is escaping me at this late hour
Don't know that one, but I love carbonara!
That is it, you can cook bacon, mushrooms, onions etc. in with it, it can be done different ways just couldn't think of the name for the life of me, thanks! It would have kept me awake trying to think of it, haha!
Hugs No Longer Sleepless Squirrel in Seattle(ok, Ottawa but it doesn't sound as good!)
That's what I thought you were talking about at first, but after I reread you post, the "fry with scrambled eggs" part threw me off. I started thinking it could be a frittata you were talking about!
Well, trying again to add a post, thanks, yes I wasn't describing it right, that is just how we do it for our youngest daughter, haha! I am so used to making it that way, I have forgotten the correct way, haha!
Hugs Squirrelly
Squirrelly-does eggs in a hole=cut out hole in toast and cook egg in the hole? I can't remember the common name. I call it a birds nest.
h'ouevos rancheros (mangling the spanish language here)
Squirrelly-does eggs in a hole=cut out hole in toast and cook egg in the hole? I can't remember the common name. I call it a birds nest.
h'ouevos rancheros (mangling the spanish language here)
Heehee, yes it does, the "Eggy in the Hole" term is John Lennon of the Beatles, I think we heard of it originally in one of those teen magazines in the 60's. Not toast though, you cut a hole in a piece of bread, put the bread in a heated skillet on medium heat, drop the egg into it, replace the bread hole when the egg is nearly done and flip over. So complex, haha!
Hugs Squirrelly
Thanks for clarifying. My dd hates eggs so I haven't had the chance to make her a birds nest.
I've seen people put chopped boiled egg on top of their greens. I just call it icky. 
Not sure of the name of this one either, I believe it is Italian, there are other cultures that also make it, it is sometimes called "Egg Bread" or "Easter Bread'. The whole egg is baked right in the bread. It is a type of a yeast bread, a bit sweet and there are also, I believe, a fair amount of eggs in the bread dough itself.
Hugs Squirrelly
Not sure of the name of this one either, I believe it is Italian, there are other cultures that also make it, it is sometimes called "Egg Bread" or "Easter Bread'. The whole egg is baked right in the bread. It is a type of a yeast bread, a bit sweet and there are also, I believe, a fair amount of eggs in the bread dough itself.
Hugs Squirrelly
Hey, SQ....re: the Easter bread....it's a Greek tradition....but it's merely decorative. The bread (of which eggs are an ingredient)...is sweet and so delicious....also called Tsoureki...
To bake the dough, we traditionally plait it, or braid it and we embed a decorated (usually red) Easter egg (shell on) in the folds of the plait.
I found a small picture of one.....
http://eric.nagel.name/gallery/albums/album16/aae.thumb.jpg
Not sure of the name of this one either, I believe it is Italian, there are other cultures that also make it, it is sometimes called "Egg Bread" or "Easter Bread'. The whole egg is baked right in the bread. It is a type of a yeast bread, a bit sweet and there are also, I believe, a fair amount of eggs in the bread dough itself.
Hugs Squirrelly
Hey, SQ....re: the Easter bread....it's a Greek tradition....but it's merely decorative. The bread (of which eggs are an ingredient)...is sweet and so delicious....also called Tsoureki...
To bake the dough, we traditionally plait it, or braid it and we embed a decorated (usually red) Easter egg (shell on) in the folds of the plait.
I found a small picture of one.....
http://eric.nagel.name/gallery/albums/album16/aae.thumb.jpg
Ooh, that is very pretty, thanks for sharing that link! The Easter Bread I had was made by an Italian lady, she didn't colour the eggs and it looked slightly different and they did eat the eggs although the younger generation didn't. I think it exists in many different cultures with slight variations, interesting how that is. Regardless, it is a lovely and tasty tradition.
Oooh, you cannot beat Greek cooking! Or Italian or....
Hugs Squirrelly
Quote by @%username% on %date%
%body%