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First, you start with a Roux...

Swampfox

Swampfox

Well-Known Member
Joined
Oct 31, 2016
Messages
749
Location
Bottom of the boot
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once back to a boil add a dozen eggs. Very important not to stir after the eggs are added! Bring to a very slow boil letting the eggs cook.


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Just ate... but somehow I am hungry again. Looks fantastic.


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i have never seen eggs added like that. But when most things are started with a a roux, its gonna be good
 
The old Cajun lady that used to live next to us would laugh at your roux. She stirred it and stirred it and cooked it until it looked like chocolate syrup.

Still looks good though. Think you could ship a thermos of it to Abalama?
 
Nutterbuster said:
The old Cajun lady that used to live next to us would laugh at your roux. She stirred it and stirred it and cooked it until it looked like chocolate syrup.

Still looks good though. Think you could ship a thermos of it to Abalama?
Click to expand...
It also depends on what dish you're cooking how dark you want your roux. Some dishes call for a blond roux, Some a light roux and some a dark. I like the eggs looking like that man that makes me hungry!

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Nutterbuster said:
The old Cajun lady that used to live next to us would laugh at your roux. She stirred it and stirred it and cooked it until it looked like chocolate syrup.

Still looks good though. Think you could ship a thermos of it to Abalama?
Click to expand...

Butter and flour roux for an étouffée,
Brown gravy’s get oil and flour....


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It was kinda funny when the paw in law came over for Father’s Day....

So I cooked the étouffée and before we could set the table I had to move the thread injector off the kitchen table. Paw in law looked at me said “damn boy , you cook and sew....why the hell you even bothered with getting married!” Lol


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Swampfox said:
Butter and flour roux for an étouffée,
Brown gravy’s get oil and flour....


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Click to expand...
Had to Google that there etouffee stuff and make sure you wasn't insultin' me.

Don't mind me, my home state's cuisine consists of pickled pigs feet and Milo's sweet tea. Peanuts in Coke if you're feeling like dessert.
 
Let’s talk more about these eggs. Did you crack them and just dump them in there raw? I always boiled on the side then peeled and let them cook down in the gravy.
 
swampsnyper said:
Let’s talk more about these eggs. Did you crack them and just dump them in there raw? I always boiled on the side then peeled and let them cook down in the gravy.
Click to expand...

Something about a boiled egg yolk makes me want to gag, but this is the first time it has looked appetizing. I was wondering about when you peel them here too.
 
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