Comments on: Fried Green Zebra Tomatoes with Poached Egg & Basil http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/?utm_source=rss&utm_medium=rss&utm_campaign=fried-green-zebra-tomatoes-with-poached-egg-basil 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 27 Aug 2013 05:48:54 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: green4all http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-11378 Tue, 27 Aug 2013 05:48:54 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-11378 In reply to Tom Wagner.

i realize the thread is years old but i found some info about the green zebra on another website and whom it is to thank for developing the green zebra…..and here he is Mr.Tom Wagner himself thanks Tom… i was wondering if some of the reason behind your work on the green zebra was for a better frying tomato ?

fried green tomatoes using the green zebra just makes perfect sense and i thought maybe for this reason you created the zebra? well thank you very much because its a great tomato and this is now my second year with your zebra growing in my garden…..

]]> By: cheap chanel handbags http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4765 Mon, 08 Nov 2010 18:46:56 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4765 The more you learn, the more you know, The more you know, the more you forget. The more you forget, the less you know. So why bother to learn.

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]]> By: my boyfriend cooks for me http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4762 Wed, 21 Jul 2010 12:54:24 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4762 We just got our first ever green zebra tomatoes today and are trying to decide how to use them – this looks like just what we were looking for. I especially love the layers of raw red tomato (we got a whole bunch of those too! Tomato season is THE BEST!)

]]> By: Air Jordan shoes http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4761 Mon, 05 Jul 2010 23:43:37 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4761 Warm words is I like, I really like your blog!

]]> By: Novica http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4760 Wed, 27 Jan 2010 02:07:20 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4760 P.P.S. Ms. Glaze, will you marry me?

]]> By: Novica http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4759 Wed, 27 Jan 2010 02:03:43 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4759 In step 1, it says to bring 4′”s of water to a simmer. What does that mean? Teaspoons, Tablespoons, Cups? I need to eat what is in that picture!! I’ve never poached eggs before so I’m clueless. Please help.
P.S. This site is truly amazing!

]]> By: Tom Wagner http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4758 Mon, 17 Aug 2009 00:59:45 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4758 I have been growing Green Zebra tomatoes almost every year for the last 36! You can imagine my excitement when I found the first example of the variety—it had more zing than most tomatoes and I purposely bred the traits of four heirloom tomatoes together in a variety of ways until I came up with the true breeding line I released 10 years later in my Tater Mater Seeds catalog in 1983.
I have so many new creations bred up from Green Zebra, that even I don’t know all the ones in my inventory. The newest Green Zebra line is named Gooseberry Lane. A clear epidermis green fleshed tomato about 1/2 inch in diameter and looks and almost tastes like a gooseberry.
I have recreated a possible replacement for the Green Zebra called Zebre au Bois. Everything about it like the original but it has some Ananas Noir bred in for a more complex taste sensation.
I will likely post a picture of it on my TaterMater blog someday.
Tom Wagner

]]> By: adele http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4757 Sun, 16 Aug 2009 06:16:07 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4757 Fresh tomatoes and poached eggs, and crispy batter… this recipe combines three of my favorite foods into one dish. 🙂

]]> By: Tina http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4756 Sat, 15 Aug 2009 15:13:56 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4756 Delicious recipe. Tastes just like summer. Happened to have Green Zebras from my CSA I did not know what to do with…. Thanks for the inspiration.

]]> By: john http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4755 Thu, 13 Aug 2009 23:10:43 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4755 Pps, No egg. JPS

]]> By: john http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4754 Thu, 13 Aug 2009 23:06:16 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4754 I forgot to put in that the green tomatoes must be dredged in flour before frying. JPS

]]> By: john http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4753 Thu, 13 Aug 2009 22:59:33 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4753 Well, I really must say that fried green tomatoes, are, how do you say, kinda like in my area as well as ripe green zebras. Green,unripe tomatoes, sliced, salt, pepper, fried golden, if you are rich in olive oil, texas champagne hot sauce. Simple, common, and the food that someone who is broke can cook as a summer delight. JPS

]]> By: Ms. Glaze http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4752 Thu, 13 Aug 2009 18:01:18 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4752 Jeremy – Go Panko bread crumbs all the way. I know you do a lot of cooking and if you’re never used these before I think you will be a believer afterwards. I have experimented with many different types of breading (including those from lost and forgotten experiments) and Panko are BY FAR my favorite for frying. They always have a nice crunch without getting soggy. They are bland though, so season like a madman.
I love the addition of basil cream. Or even a reduced balsamic drizzle could be nice. But I have to say that the egg yolk just really sends it all home with or without the extra fuss.
Sonia – Thank you! You just made my day. It’s been great to have some time to do my own cooking for a change 😉

]]> By: Jeremy http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4751 Thu, 13 Aug 2009 16:36:09 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4751 Question – is there a reason to use these specific Panko bread crumbs? Is there a diff if you say, convert your home-made brioche disaster into breadcrumbs? Or that puff pastry that you “forgot” about? (because there was something really interesting on the television at that moment….)
I am thinking about doing this for Sunday brunch – maybe add one more layer of tomato fried in basil cream to be sinful! And serve in a soup bowl for a diff effect.

]]> By: sonia http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4750 Thu, 13 Aug 2009 09:24:18 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4750 Dear Ms Glaze,
I have been enjoying your frequent blog entries thoroughly. I love your simple recipes that taste so remarkable. I wish you ran your own restaurant or cook show.
I wish you a speedy recovery!

]]> By: Ms. Glaze http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4749 Thu, 13 Aug 2009 09:02:42 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4749 John – Oh what I’d give to have a garden again or even direct sunlight allowing for a window box. Boo!

]]> By: John Lowe http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4748 Thu, 13 Aug 2009 08:52:34 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4748 Green Zebra tomatoes rare? I don’t think so, at least not to the home gardener. I grow them myself in an EarthBox. Both seeds and transplants are available from Seed Savers Exchange. Just had them in an omelet with peppers this morning. Very good!

]]> By: Ms. Glaze http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4747 Thu, 13 Aug 2009 08:04:22 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4747 Susan – Ristorante Ecco was the first real restaurant I cooked at in SF about 12 years ago now. And it is still one of my favorites. Too bad they closed, it was well loved by everyone and I wish I had taken better notes in the kitchen…
The sous chef of RE now has his own restaurant in SF called Luella. I will get the recipe for you.
Kalyn – I’ve been really unimpressed this year with quality of heirloom tomatoes and the prices are outrageous, but the green zebras seem to be holding up well.
Lydia – I left something out in the recipe that I do when trying to cook picture perfect poached eggs: I start a little tornado in the center of the pot with the back of a long spoon handle and slide the egg right into the eye. The white whips around the yolk. I also cook them one by one.
I think people forget that poached eggs don’t have to be served immediately and they reheat easily.To cook 4 eggs one by one only takes about 5 minutes of time and it’s worth the finished look.
Also fresh eggs, not more than a week old, will retain their shape in simmering water with or without my tornado trick and you slide several into the pot without worry.

]]> By: Lydia (The Perfect Pantry) http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4746 Thu, 13 Aug 2009 05:53:53 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4746 I love that you’ve mixed fried tomatoes with raw tomatoes. And I’m in awe of your perfect poached egg — mine never manage to be so self-contained!

]]> By: Kalyn http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4745 Thu, 13 Aug 2009 02:08:23 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4745 Great idea for using tomatoes. I’m feeling blessed because I actually have green zebras in my garden this year (although not nearly as many tomatoes on the plant as I wish I had!)

]]> By: susan worthman http://www.amyglaze.com/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4744 Wed, 12 Aug 2009 23:30:36 +0000 http://www.mrsglaze.com/2009/08/12/fried-green-zebra-tomatoes-with-poached-egg-basil/#comment-4744 just discovered you used to work at Ristorante Ecco. Thanks to your skill and that of the rest of the staff, I spent many a blissful afternoon lunching there.
A friend hankers after the tartufo you used to serve. Do you happen to have the recipe?

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