Text 3062, 80 rader
Skriven 2013-07-31 09:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: eggs 951
================
 ML> eat eggs in things, of course, or in Asian styles, but the run
 ML> of poached coddled shirred sunny-side over-easy soft-boiled
 ML> hard-boiled scrambled omletted, they do nothing for me.
 NB> I don't mind eggs, but I'm more likely to have them in things or as
 NB> egg salad.  I buy a dozen eggs, and then keep forgetting that they
 NB> exist... 

My fondness for them has waxed and waned over the years,
probably varying according to my sensitivity for the
sulfury note that exists in even the freshest of eggs.
Vanilla seems to counteract that well, hence my abiding
fondness for custards and such.

There was a day when I could eat anything between raw to
soft-boiled to fried hard. Now none of the above, please,
or at least give me a quarter pound of meat as an antidote.

 NB>> I forget, where did she get them...?  
 ML> It was a Wegmans box, but on the other hand she has friends and
 ML> employees who keep poultry, so who knows.
 NB> So, maybe it was from Weggies, maybe it was a re-used carton...

Out there there is a whole culture of reuse of egg cartons.
Makes sense to me.

 NB> guess I'd not be that surprised that Weggie's jumbo eggs might be less
 NB> than totally uniform...  I usually get the extra large, which have a
 NB> little variability but not all that significant...

Because all the smaller sizes have defined upper and
lower limits. Maybe jumbos have a lower but not an
upper limit.

Crab cakes with lemon-horseradish sauce
cat: airline, seafood, main, starter
servings: 4 or 8

1 lb jumbo lump crabmeat, picked
3/4 c white onion, diced small
3/4 c red bell pepper, diced small
4 Tb olive oil (separated)
5 Tb panko
1/4 c mayonnaise
2 ts seafood seasoning
1 ts granulated garlic
1 ts Dijon mustard
1 ts Worcestershire
1 ts red pepper sauce
1/4 ts celery salt
1 ts lemon juice
2 Tb chives, chopped fine
1 egg yolk, beaten
1/4 ts pepper
1/4 ts salt
h - lemon-horseradish sauce
1 c mayonnaise
1 Tb prepared white horseradish
1 Tb lemon zest
1 Tb lemon juice
2 Tb apple cider
coarse black pepper
sea salt

Wilt onion and bell pepper in 1 Tb oil. Let cool. Combine
all ingredients, gently folding in crabmeat so as not to
break apart lumps. Form into 4 or 8 cakes.

Heat remaining oil in large nonstick pan. Gently saute cakes
for 2 min per side or until lightly browned.

Transfer to 350F oven for 5 min. Serve with sauce:

For the sauce: Whisk together and season to taste.

Robin Carr, Hemispheres magazine 7/2013


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