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re: Eggs in gumbo...WTH?
Posted on 2/10/11 at 11:35 am to Dave Worth
Posted on 2/10/11 at 11:35 am to Dave Worth
quote:
Please forgive my ignorance, but how is this done?
Basically, once your gumbo is just about done, you crack an egg in a coffee cup & slowly add it to the gumbo (which shouldn't be on a hard boil, maybe medium heat). It poaches in the gumbo juice & will "surface" when done. People also just drop already boiled eggs in the gumbo but to me, to poach them in the juice makes them so much better.
G E A U X T I G E R S!!!
1
Posted on 2/10/11 at 11:36 am to Dave Worth
some people put hard-boiled eggs in, others put in a raw egg and let it cook in the gumbo.
I do it sometimes, and only with chicken gumbo. I always crack raw eggs and let them cook slowly in the gumbo before serving. I don;t see the point in putting a cooked egg in if you are looking to pick up gumbo flavor in the egg
I do it sometimes, and only with chicken gumbo. I always crack raw eggs and let them cook slowly in the gumbo before serving. I don;t see the point in putting a cooked egg in if you are looking to pick up gumbo flavor in the egg
Posted on 2/10/11 at 12:22 pm to jeepfreak
I sometimes poach eggs in my gumbo pot before I make a bowl. Crack it right into the pot and grab it with the last ladle.
Edited. what the guys above me said...
Edited. what the guys above me said...
This post was edited on 2/10/11 at 12:24 pm
Posted on 2/10/11 at 12:48 pm to aldawg2323
I always thought this was a West Louisiana thing -- people in the Laffy to Lake Charles region seem to do this. Gumbo is different in every corner of the state.
Posted on 2/10/11 at 12:50 pm to npersa1
Spot on. If you know anything about my tag then you nailed it...
I love this board. Just makes me homesick...
I love this board. Just makes me homesick...
This post was edited on 2/10/11 at 12:51 pm
Posted on 2/10/11 at 12:56 pm to aldawg2323
quote:
Spot on. If you know anything about my tag then you nailed it...
I don't,
I just have friends from the region. I grew up in BR and actually just moved to Laffy about a month ago. I was surprised the first time I saw an egg in gumbo. 
Posted on 2/10/11 at 1:54 pm to TIGERFANZZ
quote:
Basically, once your gumbo is just about done, you crack an egg in a coffee cup & slowly add it to the gumbo (which shouldn't be on a hard boil, maybe medium heat). It poaches in the gumbo juice & will "surface" when done. People also just drop already boiled eggs in the gumbo but to me, to poach them in the juice makes them so much better.
IMHO, it just doesn't sound that appetizing.
Posted on 2/10/11 at 2:02 pm to pochejp
quote:
I put whole boiled eggs in mine all the time.
Also if you catch a big Redfish ..cut it into 2"x2" squares and add it to the gumbo in the last hour..delicious
This post was edited on 2/10/11 at 2:05 pm
Posted on 2/10/11 at 2:14 pm to Cadello
I've had a boiled egg a couple times and the cooked yoke thickens the liquid base. It's rustic low country fare direct from cajun country..
And if you think THAT doesn't sound appetizing, maybe I could interest you in the remnants of a boiled pig's head that's mixed with gelatin and served on crackers, squirrels cooked in a gravy with the heads in tact,or perhaps the entrails of a bovine smothered with onions and bell peppers?
And if you think THAT doesn't sound appetizing, maybe I could interest you in the remnants of a boiled pig's head that's mixed with gelatin and served on crackers, squirrels cooked in a gravy with the heads in tact,or perhaps the entrails of a bovine smothered with onions and bell peppers?
Posted on 2/10/11 at 2:51 pm to JBeam
quote:
IMHO, it just doesn't sound that appetizing.
Try it one day, you will be suprised-that is if you like eggs to begin with. It was a way to stretch a gumbo, especially during lent when Catholics didn't/don't eat meat on Fridays.
G E A U X T I G E R S!!!
Posted on 2/10/11 at 3:03 pm to jeepfreak
I have never heard of this either but it sounds awesome and I will def try it in my next batch. 
Posted on 2/10/11 at 3:38 pm to Cadello
quote:
Also if you catch a big Redfish ..cut it into 2"x2" squares and add it to the gumbo in the last hour..delicious
Just make a Courtbouillion, cher.
Posted on 2/10/11 at 3:47 pm to JBeam
I never had it until we started having gumbo at work a couple times a year. One of the employees makes it, and he poaches the eggs. Its now one of my fav ingredients, absolutely delicious.
Posted on 2/10/11 at 4:06 pm to TIGERFANZZ
quote:
Try it one day, you will be suprised-that is if you like eggs to begin with. It was a way to stretch a gumbo, especially during lent when Catholics didn't/don't eat meat on Fridays.
Didn't knwo the history behind it. I guess i'm trying to imagine it with seafood gumbo, i'll check it out one day.
Posted on 2/10/11 at 4:31 pm to TigerSpy
quote:Made one today ...But at one time I had a bunch of redfish and just decided to try it.
Just make a Courtbouillion, cher.
Posted on 2/10/11 at 5:45 pm to jeepfreak
I use them in gumbo and spaghetti ....
Posted on 2/10/11 at 6:02 pm to Pepe Lepew
I agree with J Beam, eggs just don't appeal to me in a gumbo. I've had boiled eggs in spaghetti sauce before. They usually have boiled eggs in the spaghetti sauce if you go to a St. Joseph's altar.
Posted on 2/10/11 at 6:17 pm to tetu
Never could do the egg in a gumbo or shrimp stew. Doesn't work for me.
Posted on 2/10/11 at 6:34 pm to jeepfreak
that sounds fricking disgusting
Posted on 2/11/11 at 10:40 am to andouille
quote:
I have seen people bastardize gumbo in many way
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