Welcome to Thunderdome

Obviously, I am egg rich these days.

So far I've added eggs to:

- Hamburger Helper Cheesy Macaroni: tasted fine, though you could see little bits of egg white here and there.

- Hamburgers. Tasted fine. Mmmmm extra protein.

+++

I like this baked potato idea.

http://www.laraferroni.com/2013/09/26/put-an-egg-on-it/

You can make your own nog.

Fry the egg over easy and put it on your burger.

You can make your own nog.

"Egg nog was invented by someone who said, 'I want to get a little drunk, but I also want some pancakes.' You know what egg nog is? Elf cum. You might as well pour it on your back and slap yourself on the ass." - Dave Atell

Eggnog is gross. Make yourself a waffle and take a shot of whiskey. Those two things separately are way better than the abomination you get when you combine them.



Getting back to waffles. I like Eggos. Which uses all the letters in Eggs. Problem solved.

You dudes obviously aren't spiking your nog with enough grain alcohol.

I've never been much of a nog guy. Very little exposure.

You can make your sweet and sour mixer with egg whites.

New thing I did:

I made fried chicken the other night, I usually just drop the chicken pieces into a mix of flour/garlic/dried onions/cayanne pepper powder/cinnamon. The cinnamon is the secret ingredient and compliments the cayanne brilliantly.

Anyway, on a whim I beat a couple eggs and dipped the chicken pieces in that first, then the breading....

Amazingly breaded fried chicken. I bet the Colonel does it something like this because it looked similar.

So another use for eggs.

Also mixing eggs in with the burgers every time, now. Somehow it seems to enhance the flavor.

I used to work kitchen at KFC and can tell you that it's a water dip before the breading. But the breading mix includes some powdered eggs and powdered milk, so the end result is probably about the same.

GORDON wrote:New thing I did:

I made fried chicken the other night, I usually just drop the chicken pieces into a mix of flour/garlic/dried onions/cayanne pepper powder/cinnamon. The cinnamon is the secret ingredient and compliments the cayanne brilliantly.

Anyway, on a whim I beat a couple eggs and dipped the chicken pieces in that first, then the breading....

Amazingly breaded fried chicken. I bet the Colonel does it something like this because it looked similar.

Wait, isn't that how everyone breads chicken? You used to do it without eggs? I've never heard of that.

Yes, it made for very lightly breaded chicken, which was fine, but I will switch to the eggs in order to use more eggs.