BDII Posted January 4, 2008 Share Posted January 4, 2008 teh cheddar did it for me Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
RuskiTrombone Posted January 4, 2008 Share Posted January 4, 2008 I will add to the food forum my Ruski specialties and other delights. Link to comment Share on other sites More sharing options...
Brady Posted January 5, 2008 Share Posted January 5, 2008 For those of you also clamoring for a food forum, please make your comments heard in the thread in the Site Suggestions area: http://www.legacygt.com/forums/showthread.php?t=78235 Link to comment Share on other sites More sharing options...
BDII Posted January 5, 2008 Share Posted January 5, 2008 good luck Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
Brady Posted January 5, 2008 Share Posted January 5, 2008 Link to comment Share on other sites More sharing options...
GBY Posted January 5, 2008 Share Posted January 5, 2008 have you tried this with other meats Dan? Smoked Salmon or Turkey breast? Link to comment Share on other sites More sharing options...
mattg Posted January 5, 2008 Share Posted January 5, 2008 cajun? what's cajun about a ham and cheese omelette? it was a kind way of saying it's burned, but on second look that's the onions. carry on. Link to comment Share on other sites More sharing options...
PGT Posted January 5, 2008 Author Share Posted January 5, 2008 have you tried this with other meats Dan? Smoked Salmon or Turkey breast? bacon, leftover filet mignon or hamburger (especially when done on the grille outside), but not turkey or salmon. you can make a fritatta with anything really.....sautee some onions, peppers...any veggie really and use the egg to hold it together. What makes it healthy is not using butter or oil and limiting the number of whole eggs. I try not to go more than one whole egg per two eggwhites though....it tends to be hard to keep together with no yolks mixed in. Link to comment Share on other sites More sharing options...
c-lo Posted January 5, 2008 Share Posted January 5, 2008 I try not to go more than one whole egg per two eggwhites though....it tends to be hard to keep together with no yolks mixed in. I've gone all whites before with a couple pinches of shredded cheddar to hole them together. But mostly I do the 1 yolk per 3 eggs thing 258k miles - Stock engine/minor suspension upgrades/original shocks/rear struts replaced at 222k/4 passenger side wheel bearings/3 clutches/1 radiator/3 turbos Link to comment Share on other sites More sharing options...
PGT Posted January 5, 2008 Author Share Posted January 5, 2008 one whole to three whites or one yolk and three whites? (2/1) Link to comment Share on other sites More sharing options...
coxx Posted January 10, 2008 Share Posted January 10, 2008 Â Step 9: (for western NY'ers only....ketchup!) why only western NY'ers? Â I've heard ketchup on eggs is a northeast thing before. "Barack Obama, mothaf#%@a! Barack Obama! I'm the president...of hittin' the ass!" -this is not a political view it's merely a quote from a hilarious tv show. Link to comment Share on other sites More sharing options...
PGT Posted January 10, 2008 Author Share Posted January 10, 2008 might be but my uncle's in NYC and Albany look like we're crazy when we ask for the ketchup Link to comment Share on other sites More sharing options...
c-lo Posted January 10, 2008 Share Posted January 10, 2008 ketchup on eggs is good, but pure vermont maple syrup is better!! 258k miles - Stock engine/minor suspension upgrades/original shocks/rear struts replaced at 222k/4 passenger side wheel bearings/3 clutches/1 radiator/3 turbos Link to comment Share on other sites More sharing options...
Bbc84 Posted January 11, 2008 Share Posted January 11, 2008 I think u should try pan frying the ham with the onions, to give it a bit more texture and sear it a litle, and then pour eggs over it. Link to comment Share on other sites More sharing options...
PGT Posted January 11, 2008 Author Share Posted January 11, 2008 it's thin sliced smoked ham. I've done it that way before but it browns the bottom of the pan from the sugars caramelizing and then the pan is no longer non-stick. Link to comment Share on other sites More sharing options...
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