I think to do a thai inspired egg, I'd use mostly chicken stock, with a little coconut milk and some lemon grass (powdered if you can find it, pounded up stalks if you can't) and some lime juice...
On Thu, Oct 1, 2009 at 10:00 AM, Erika L. Rich <[email protected]> wrote: > > With a soy base or some other liquid? > > I shall have to experiment with chicken stock too ... > > On Thu, Oct 1, 2009 at 10:47 AM, Deanna Schneider < > [email protected]> wrote: > > > > > Lemongrass? Kaffir (wild) lime? curry leaves? > > > > On Thu, Oct 1, 2009 at 9:43 AM, Erika L. Rich <[email protected]> > wrote: > > > > > > > > Yesterday I made some Soy Eggs. > > > > > > Today I ate them. They were delicious. > > > > > > For those of you not on my Facebook ... (GASP!) Here's a link to the > > pics: > > > > > > http://www.facebook.com/album.php?aid=157200&id=592155750&l=d15d4992ef > > > > > > Now the question of the day is: > > > > > > What other flavors can I put in the bag with the eggs?! > > > > > > Currently I have Soy, Ginger, Chinese 5-Spice and some Paprika soaking > > for > > > tomorrow. Shall slice it and serve it on a piece of toast with a slice > of > > > tomato. > > > > > > > > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Want to reach the ColdFusion community with something they want? Let them know on the House of Fusion mailing lists Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:304905 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
