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The world's best egg dishes
Rebecca Wallwork
Published: 12/06/2020 Updated: Tuesday, 23 March 2021 2:23 PM GMT+11
This is the ULTIMATE guide to cooking eggs - covering all corners of the globe. Credit: Getty
Which came first, the chicken or the egg? If we're talking menus, you might be inclined to say "egg," if only for its ubiquity at breakfast. But the egg is the star of many other meals, too, and it is beloved for its workhorse qualities in recipes the world over.
You could say the egg is ready for anything, and for its close-up. Or, as the saying goes, when in doubt, "put an egg on it."
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To understand the power of the egg, you only need to look at the titles of two tomes devoted to the food: "Egg: A Culinary Exploration of the World's Most Versatile Ingredient" by Michael Ruhlman and "All About Eggs: Everything We Know About the World's Most Important Food," edited by Rachel Khong.
"The greatest of all our foods, the egg combines beauty, elegance, and simplicity, a miracle of natural design and, as food, bounty," writes Ruhlman.
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"For as long as eggs have popped from bird butts, they've been relished the world round," says Khong, "eaten, drunk, steamed, whisked, fried, baked, poached, cracked into dorm room bowls of Top Ramen, coddled in Michelin-starred restaurants. People eat eggs everywhere."
This unranked, purposefully meandering list takes us on a global tour of just some of those places, showcasing the myriad ways that eggs anchor dishes that are sweet, savoury and every flavour profile in between.
It starts familiar... but trust us, there are some amazing, and unfamiliar dishes the further you read.
Shakshuka, Middle East and North Africa
Paprika-Shakshuka mit Naan-Brot, Studio Credit: Westend61/Getty Images/Westend61
While most commonly referred to as an Israeli dish, shakshuka (rough translation: "all mixed up") is eaten across the Middle East and North Africa. In the West, it's often presented in iron skillets along with hunks of crusty bread, making it a brunch favourite. What makes shakshuka so irresistible, though, is the soft-cooked egg poached in a peppery tomato sauce. Whatever extra accoutrements are added, nothing beats the thrill of dragging a slice of bread into the fragrant sauce laced with runny yolk.
Omelette, France
Wild mushroom omelette in pan Credit: Martin Poole/Getty Images
As with many dishes on this list, the origins of the omelette — the word and the eggy object itself — are contested. According to the American Egg Board's Eggcyclopedia, it supposedly began with the ancient Romans, who called it ovemele (eggs and honey). But the omelette we know and love today probably came from France. Variations of the dish abound. Jacques Pépin's French omelette is made by adding fresh herbs to mixed whole eggs and cooking in a hot pan with plenty of butter. Let the mixture sizzle, shake the pan and stir the eggs for a minute, tilt and fold the now-cooked egg over onto itself. Guinness World Record holder Howard Helmer can do it in 42 seconds.
Carbonara, Italy
The perfect Carbonara - Spaghetti, bacon, egg, cheese and pepper. Credit: Getty Images
Deceptively simple recipes often spark the most debate, and so it is with the delicious, decadent carbonara. At its core: Egg, cheese, cured pork, black pepper over pasta. A dish with Roman roots, it's believed that carbonara was helped into being by adding bacon and powdered egg yolks (American-supplied rations in Rome's post-WWII days) to a basic pasta dish. There may be as many as 400 variations, but according to Italian food historian Emilio Dente Ferracci, Roman tradition calls for pancetta or guanciale instead of bacon, fresh egg yolks over powdered and Pecorino Romano for the cheese. Lucky for anyone who eats it, carbonara is both decadent and fairly easy to make.
Eggs Benedict, US
Eggs Benedict is a classic American style brunch. Credit: MOAimage/Getty Images
A brunch chart-topper, eggs Benedict can be traced to 19th-century New York. As Rachel Khong writes in "All About Eggs," the dish was named for a regular at Delmonico's restaurant, LeGrand Benedict -- or possibly for a stockbroker named Lemuel Benedict who ordered a hangover cure at the Waldorf and was served poached eggs, toast, bacon and lashings of hollandaise sauce. Author Michael Ruhlman loves that the sauce is made of yolk and butter ("Waiter, I'd like an egg, with butter and more egg on top, please."). English muffins are the modern go-to for the dish's base, but a word of warning to home cooks from the late Anthony Bourdain via his cookbook "Appetites" -- toast your muffins.
Tortilla Española, Spain
The classic Spanish Tortilla. Credit: Cris Cantón/Getty Images
The tortilla Española is also known and best described as a Spanish frittata or Spanish omelette, with the focus on the eggs and potatoes. The key to mastering the dish, says one Bon Appétit recipe, is "to leave the eggs slightly undercooked" to achieve a custardy texture. It can be enjoyed as a tapa, or as a meal any time of day; Alison Roman has a recipe in The New York Times that frames it as a breakfast casserole composed of "everything you love about a classic bacon, egg and cheese sandwich."
Scotch egg, UK
What s not to love about a perfectly cooked Scotch egg? Credit: Getty
Nigella Lawson's favourite recipe from "Fortnum & Mason: The Cook Book" is the high-end cornershop's Scotch egg with mango chutney mayo and piccalilli. Fortnum & Mason's own history of the Scotch egg, which is a boiled egg surrounded by meat, dipped in egg wash and breadcrumbs, seasoned and deep-fried, tracks the travellers' snack to 1738 and says it was likely inspired by a similar Indian dish. It was initially called a "scotched" egg because of the anchovies added to the meat to bolster the flavour. These days the meat is nearly always pork sausage meat (no anchovy), although Gordon Ramsay favours a recipe that includes crumbles of black pudding and grated green apple.
Quiche, France and Germany
Quiche Lorraine at its very, very best. Credit: Getty
The basics: eggs, milk, seasonings and fillings of your choice. A savoury open-faced custard pie, traditionally made in a pastry crust. While we tend to associate today's iteration with French cooking, the quiche is said to have originated in a medieval German kingdom before spreading across the region. Once it reached France, it was renamed Lorraine, the pie gaining bacon and onions. Much later, cheese was added to most quiche recipes, too, but the traditionalists, such as chef Alain Ducasse, leave the fromage out of a classic Quiche Lorraine.
Pickled Eggs, UK and USA
Pickled eggs were popular in the 19th century. We can see why they fell out of favour. Credit: Fox/Getty
Once upon a time, bars served much heartier snacks than a bowl of peanuts, and the pickled egg was popular in the public houses of 19th century England. The custom emigrated to the taverns of the United States, and eventually became a staple of dive bars, even making an appearance at Moe's on "The Simpsons." While the brine in a pickled egg jar can take almost any kind of addition to zhoosh up the basic vinegar water, adding turmeric, red cabbage and beet will produce bolder colours.
Menemen, Turkey
Menemen is a popular egg dish grom Turkey. Credit: Getty
Menemen takes its name from a region in Turkey, where it's a popular breakfast dish, often served with yoghurt and flatbread or crusty bread. Similar to shakshuka, menemen consists of eggs scrambled with peppers and tomatoes. This delicious base can be customized by adding things like feta, onions and sujuk (sausage flavoured with chilli, cumin and garlic), Turkish author Ozlem Warren explains in "All About Eggs." Often served in a Turkish copper skillet called a sahan, menemen is not just for the mornings, says Warren, but also makes a great light supper or substantial lunch.
Huevos Rancheros, Mexico
An upscale Huevos Rancheros - a classic breakfast egg dish in North America, originating in Mexico. Credit: Getty
Another breakfast favourite with plenty of variations, huevos rancheros ("rancher's eggs") is a hearty way to start the day, thanks to its composition of eggs, tortillas, refried beans, cheese and salsa. Other toppings like sausage, guacamole and sour cream can be added, and almost any cheese works if you don't go with the traditional cotija. Using both red and green salsa will turn huevos rancheros into huevos divorciados; Mexican chef Gabriela Cámara of Contramar and Cala has delicious recipes for salsa roja and salsa verde, both using the herb epazote, which you can see via her Masterclass.
Egg salad, France
The classic Egg Salad Sandwich is simple, yet elegant. Credit: Getty
We have the invention of mayonnaise to thank for the delightful flavours of egg salad. Mayo came, of course, from France, back in the 18th century, but it is believed a Brit eventually combined mayonnaise with eggs and threw it onto some bread. Today's egg salad sandwich, a delicatessen staple, remains relatively simple. At LA's Konbi, chef Nick Montgomery's nod to the egg salad sandwich of Japanese convenience stores is made with both a rough-chopped hard-boiled egg and a soft-boiled egg, paired with French dijon mustard and crème fraîche on soft milk bread. Voila! Instagram gold.
Egg drop soup, China
Traditional Chinese egg drop soup is a warm bowl of comfort. Credit: Getty
What many call egg drop soup in the US has, in many cases, lost some of its subtlety, with too much cornstarch. To make an authentic egg drop soup is not difficult -- it's basically chicken broth with thin ribbons of beaten eggs added at the last minute, but using fresh green onions and ginger or perhaps a drizzle of sesame oil at the end will make it sing. As New York food blogger Maggie Zhu (originally from Beijing) writes on Omnivore's Cookbook, these aromatics will "bring out the sweetness of the egg without the taste being overwhelming."
Croque madame, France
Croque Monsieur, Grilled Cheese Sandwich with Black Forest Ham, Gruyere and Bechamel Sauce - does it actually get any better?! Credit: Getty
First there was a croque monsieur -- a "gentleman's sandwich" of bread, cheese and ham -- which appeared in Paris in the early part of the 20th century. Then some wise soul put an egg on it and the decadent delight became a croque madame — the feminine name a nod to a woman's hat. What makes a good croque madame apart from the sunny side up egg are those undeniably French details -- at Bouchon Bakery & Cafe, that means clarified butter, homemade brioche, Swiss cheese and a mornay sauce with (more) grated cheese and a dash of nutmeg.
Egg curry, India
Indian egg curry, aka 'heaven on a plate'. Credit: Getty
As with all curries, each recipe you find for egg curry will have some tweak or "secret" ingredient, passed down through the generations. Almost everyone will prefer the one their mom or dad or grandmother made for them. In "All About Eggs," Padma Lakshmi recalls a recipe her mother made when there was little else on hand. Whatever egg curry it is you're cooking or savoring, it's a good bet that the hard-boiled eggs will be joined by at least some combination of the following ingredients: onions, garlic, tomato, curry leaves, ginger, cumin, cardamom, bell peppers, garam masala, black pepper and cilantro to garnish. In other words: heaven on a plate.
Loco moco, US
Loco Moco, a traditional Hawaiian dish of teriyaki flavoured ground beef patty and a fried egg on a bed of rice, smothered in gravy Credit: Getty
This one's not for the calorie-counters. The loco moco's origin story involves hungry teenagers, who were said to have ordered the appetite-crushing combo of steamed rice, a hamburger patty and a fried egg -- all of it smothered with gravy. Filling, comforting and cheap, it became a hit in Hilo on the Island of Hawaii before spreading across the state and to Japan and California. High-end takes on the loco moco have appeared, using prime rib and fried quail eggs, but traditionalists swear by the humble, gut-busting original.
Hopper, Sri Lanka
A Sri Lankan egg hopper, bittara aappa. Yes, please! Credit: Getty
Popular across Sri Lanka, the hopper is most commonly eaten at breakfast. It looks similar to a pancake or crepe, but is made from fermented rice flour and served with coconut milk, spices and—for maximum flavour—an egg. The array of hoppers includes sweet and savoury versions, and they are great accompaniments to all kinds of curry. As visitors to Sri Lanka's open-air food stalls will discover, hoppers are usually made with a custom-made pan that resembles a mini-wok.
Basque-style baked eggs, Spain
A Basque take on the classic baked eggs Credit: Cuisinedaubery.com
What is essentially an egg casserole is elevated to culinary heights in the hands of Michelin-starred chefs. Martín Berasategui likes his baked eggs as a late-night snack. Alain Ducasse has a recipe for Basque baked eggs with bell peppers, Serrano ham and piment d'Espelette (a local pepper). Whatever the bottom layer of the casserole dish contains, the trick is to cook the eggs cracked into the mixture gently, so that the white is set but the yolk runny. Don't forget the bread for dipping.
Egg tart, China
Egg tarts are a Yum Cha staple. Credit: Getty
Margaret's Cafe e Nata is famous for its sweet, delicious Macanese egg tarts. We meet up with the legendary woman behind the Macao brand, Margaret Wong.
Egg tarts were eaten in medieval England and by 13th-century monks in Portugal. But the version we know from modern-day Hong Kong is said to have originated in Guangzhou in the 1920s, when department store chefs created a new treat to lure customers. The pairing of flaky puff pastry and smooth, yellow egg custard took off in Hong Kong's "tea restaurants" in the 1940s and remains a popular dessert snack today. As writer Anna Ling Kaye recounts in "All About Eggs," there is a version from Macau that's more caramelized and smoky-sweet than the Cantonese version — an egg tart with Portuguese ancestry perfected by a British pharmacist-turned-baker and his Chinese wife.
Tamagoyaki, Japan
ki is a classic Japnese way of cooking egg. Credit: Getty
Translation: fried (or grilled) egg. But, as with so many things Japanese, there's more to it than that. Tamagoyaki is made from rolling layers of that fried or grilled egg into a kind of wedge or roll or log. (Don't worry, you can achieve this by using a special pan created just for this process, called a makiyakinabe). Like the omelette, a tamagoyaki can be customized with different ingredients to make it sweet or savoury, fishy or smoky, or whatever flavour it is you desire. The basics are basic — eggs, soy, sugar and dashi — the fish stock that's also used to make miso soup.
Oeufs en cocotte, France
The French know how to do eggs. Credit: Getty
Cocotte is the name for the small oval casserole dish the French use to make their steamed eggs. While you're getting your lips around one French phrase, here's another: Maître d'Oeufst, Master of Eggs, a title French chef Jacques Pépin lays claim to. Pépin's oeufs en cocotte entail mushrooms and shallots, cream, and of course, eggs, which are steamed with this mixture in their cocotte — or individual ramekins or little pots. Serve with brioche for maximum sopping up enjoyment.
Kwek kwek, Philippines
Photo of Filipino street food called Kwek Kwek or deep fried quail eggs Credit: Getty
This dish checks all the boxes for irresistible street food. Kwek kwek comes on a stick, is deep-fried, is a garish orange colour and lends itself to dipping in all kinds of sauces. Annatto supplies the colour, quails provide the eggs. Filipino street vendors dip them in batter (flour, water and annatto powder), fry 'em up and pop them on a stick. As for the name, it's said to be a hat tip to the chirps of a bird.
Migas, Mexico
Migas means "crumbs" and the scrambled eggs cooked with whatever you have leftover. Credit: Getty
While the migas we know best is a Tex-Mex dish, variations are also enjoyed in Spain, Portugal and, of course, Mexico. Migas means "crumbs" and the scrambled eggs cooked with corn tortilla pieces, cheese, onions, chilli peppers and tomatoes is the kind of peasant dish that was born from scraping together whatever one had leftover. In that spirit, other ingredients are sometimes invited to the party, whether refried beans, bacon and chorizo or slices of avocado. For maximum flavour, shop for ingredients like the tortillas, Mexican cheese and crema from a Mexican grocery store.
Egg foo yung, China
Egg Foo Young. Credit: GraphicHead/Getty Images/iStockphoto
Whichever way you spell it (egg foo yong, egg fo yeong, or one of many other iterations), the story of this custardy egg dish is one closely embedded in the evolution of the Chinese restaurant in America. Egg foo yung hails from Canton, but, like many Chinese-American recipes, has been tweaked over the years to suit Western palates. A kind of golden omelette, egg foo yung is filled with bean sprouts, onions or scallions, minced meat or seafood, and served with a sauceboat of brown gravy. That's probably why it's still more commonly associated with banquets and old-school Chinese restaurants versus Chinese takeout eaten in front of the TV.
Çilbir, Turkey
Cilbir - Turkish eggs with greek yogurt and aleppo pepper butter sauce. YES. Credit: Getty
This Turkish dish consists of poached eggs in (or perched upon) yogurt, topped with Aleppo butter. Çilbir is said to date back to early Ottoman times when it was eaten by sultans. What transforms a deceptively simple breakfast staple into something exceptional is the palate-pleasing contrast of the sour yogurt against creamy eggs and butter. Sopping up the runny yolks with a chunk of bread as they stream into the yogurt is naturally all part of the fun.
Chawanmushi, Japan
Chawanmushi is a Japanese steamed egg custard. Credit: Getty
A savoury custard, chawanmushi can be prepared a few different ways and with various additions, much like soup, which it sometimes takes the place of in a Japanese meal. The core ingredients are eggs, dashi and a seasoning of choice. In his book "Egg," Michael Ruhlman shares a recipe from cook Matthew Kayahara that incorporates chicken, shrimp and mushroom encased in a fragile custard, and utilizes sake and Japanese soy sauce. Napa Valley chef Hiro Stone, meanwhile, adds a garnish of uni and yuzu peel.
Egg brik, Tunisia
Ok - this just looks straight-up delicious. Credit: Getty
A Tunisian dumpling similar in construction to an empanada or samosa, brik is a triangular pastry. Egg goes into the filling inside, along with tuna fish, capers and parsley. The package is deep-fried and sometimes served with a squeeze of lemon or lime. Also known as borek in some countries, Tunisian brik is made with sheets or wrappers of paper-thin pastry called warqa or malsouka. As writer Sarah Souli recounts in a piece for Roads & Kingdoms, the best wrappers are homemade, in her case, the brik made with care -- and runny yolks -- by her grandmother.
Soft scrambled eggs
Scrambled eggs on bread with avocado and tomatoes - aka CLASSIC. Credit: Getty
While the precise progenitor of the scrambled egg may be lost to history, there is evidence to suggest the Ancient Romans were scrambling their eggs, and as this list attests, there are versions from many a country and decade. Here is an abridged definition, as outlined in the American Egg Board's Eggcyclopedia: "Beat together 2 eggs, 2 tablespoons milk or water, salt and pepper until blended. Heat butter in a nonstick skillet over medium heat, pour in egg mixture. As eggs begin to set, gently pull them across the pan to form large soft curds. Continue lifting and folding until no liquid egg remains." From there, cue the debate: is a hard or soft scramble superior, and who does them best?
Baghali ghatogh, Iran
Baghali ghatogh - Iranian dish made with bean, dill, and Eggs. Would not say no. Credit: Getty
Eggs cooked with dill-scented lima bean -- or vegetarian butter bean stew -- baghali ghatogh is a northern Iranian specialty. To get even more specifically delicious, recipes often call for the Iranain mix of herbs, spinach and scallions called sabzi. Chef and owner of NYC's Sofreh restaurant Nasim Alikhani serves her braised butter beans in citrusy dill broth stopped with poached eggs rather than whisking them into the stew.
Flip cocktails, UK and US
Yes, some egg dishes come in beverage form, and we're not just talking about eggnog. A "flip" cocktail is best described as a combination of a spirit, sugar and a whole egg, preferably shaken with ice. Back in 17-century England -- and in the early days of America -- flips were made with beer, rum, molasses and egg. They were served hot, in taverns, although the presence of the egg was used to hype the drink's medicinal benefits. Modern versions dispense with the beer and instead incorporate a range of liquors, thus giving us the sherry flip, the brandy flip, the rum flip and many interpretations of and in between.
Quindim, Brazil
Closeup on quindim, a tasty yellow Brazilian dessert made with condensed milk and eggs. Credit: Getty
Another custardy dessert with its roots in Portugal, quindim is popular in Brazil. It's made from sugar, egg yolks and ground coconut and is usually served with a shiny glaze of butter or glucose syrup, just in case the sweet ingredients weren't already tempting enough. It's thought that the coconut was added to the recipe by African slaves during the 17th century. These days, quindim is typically made using cupcake baking tins, which are flipped so that the crispy layer on top becomes a crusty base for the sweet treat above.
Khagina, Pakistan and Afghanistan
Scrambled eggs may be a common dish around the world, but each region seems to enhance the scramble in new (or old-fashioned but irresistible) ways. Consider the khagina -- a hearty, aromatic version filled with spices and best enjoyed with roti. Along with the requisite eggs, butter and salt, khagina typically calls for chopped onion, cumin seed, Thai bird chillies, chopped cilantro and tomato. As is the case with so many of the world's egg dishes, there are echoes of other regions in this recipe, namely menemen of Turkey and shakshuka of Tunisia or Yemen.
Kaiserschmarren, Austria-Hungary
Austrian or German Bavarian Kaiserschmarren. Delicious. Credit: Getty
The name of this dessert means "Emperor's pancakes" and the ruler in question was said to be Austrian Emperor Francis (or Franz) Joseph I (his reign ran from 1848 to 1916). Franz Joseph supposedly liked simple but tasty sweet treats, and who can blame him? Kaiserschmarren is a light, caramelized pancake cooked in butter. Eggs, flour, milk and sugar will get the dish started, and from there, it's dealer's choice on adding things like chopped nuts, raisins or pieces of apple, cherries or baked plums.
Scotch woodcock, England
Scotch woodcock - Jamie Oliver's hangover cure. Credit: Getty
Don't let the name fool you; there are no birds in this dish. Scotch Woodcock is an old-fashioned British dish dating back to Victorian days. The eggs are scrambled and served creamy, placed atop toast spread with anchovy butter. As Jamie Oliver notes, "after a big night, it makes complete sense." He dubbed the paste in his recipe, "Manchovy Relish," a blend of salted Spanish anchovies, cayenne pepper, white pepper, butter, panko breadcrumbs and ground mace.
Stracciatella, Italy
Overhead view of stracciatella soup. Credit: Getty
This Roman dish, traditionally eaten around Easter, echoes the Chinese egg drop soup. In this case, the name comes from the Italian word stracciare, meaning "to rip to shreds." While a simple dish — made from whisking cheese (such as Parmigiano-Reggiano) into chicken broth, and adding eggs added at the end — stracciatella has a special place in the heart of Chef Giada DeLaurentiis, who shares a recipe her mom used to make for her and her siblings when they were ill in her book "Giada's Italy: My Recipes for La Dolce Vita." Make it a meal, she says, by adding cooked veggies or chicken.
Machaca con huevos, Mexico
Machaca con huevos - scrambled eggs with shredded beef and enchiladas. Credit: Getty
Another hearty Mexican egg dish, machaca con huevos kept families satisfied all morning long by adding dried shredded beef to a mixture of eggs, onions, tomatoes and chile peppers. It was a traditional breakfast in Nuevo León and Chihuahua in northern Mexico -- cattle country -- and a way to use the beef jerky farmers made to preserve meat before the days of refrigeration. Today, machaca can be found in Mexican supermarkets or prepared in the oven. The salty, shredded protein is the perfect match for eggs, especially when served with warm tortillas.
Matzo brei, Eastern Europe and US
Matzo fried with eggs and green onions - matzah brei close-up on a plate. Credit: Getty
Traditionally eaten at Passover when Jews abstain from eating leavened baked goods, matzo brei is made from crumbled matzo (unleavened flatbread), soaked in water and then beaten with eggs. This mixture is then fried and served with a dash of something sweet or savoury, depending on the diner's preference. While it may sound like a stop-gap measure or compromise of sorts, former "Gourmet" editor Ruth Reichl describes matzo brie as a comfort food in her memoir "My Kitchen Year"f and a recipe on the Zabar's blog claims it makes an excellent midnight snack, as well as a solid brunch or breakfast.
Hangtown Fry, California
This all-American concoction originated in the heady Gold Rush days, when vast appetites collided with deep pockets, making it possible for miners to afford a decadent omelette made with breaded oysters and bacon. To order the dish signaled a windfall, a mark of status. As for the "Hangtown," that was the name for a Californian mining base now known as Placerville, the one-time home of the El Dorado Hotel, where the fry was said to have been invented. The dish exists in few places today but lives on as a tempting slice of California's culinary history.
Kai jeow moo sab, Thailand
Open for more than eight decades, old school Bangkok cafe On Lok Yun -- located at 72 Charoen Krung Road -- is a local institution. Video by Black Buddha
At its most basic, kai jeow moo sab is a Thai omelette, and while plenty of countries have their version of an omelette, what makes this one worth trying is also what makes it so decadent. It contains minced pork (or chicken), and it's deep-fried. Whether made at home or purchased from a street vendor, the oil-heavy dish looks more like a golden pancake than a light, fluffy omelette. The key is to cook the ground meat inside the whipped egg, so the fats mix with the yolk,.Use a very high heat.
Matambre, Argentina
Slices of matamber on a plate. Matambre is an Argentine dish of rolled stuffed flank steak. Credit: Getty
In a break from many of the egg dishes on this list, matambre is often served cold, and in many cases, eaten as an appetizer. There seems to be some fable embedded into the origin of the dish and the name (said to mean "hunger killer"), but its appearance alone makes it stand out in a sea of brunch staples. In short, matambre is thin flank steak rolled with vegetables and hard-boiled eggs, then grilled or braised. The final step of slicing this meat roll gives it a photogenic, cross-section appearance.
Onsen tamago, Japan
Onsen Tamago With Sea Urchin And Caviar Credit: Getty
Imagine sinking into a hot geothermal spring in Japan. Now, imagine you are an egg. Onsen tamago is just this: a bath-cooked egg. An egg slipped into warm water to create a silky, custardy egg that can be enjoyed on its own, perhaps with soy-dashi broth poured on top, or as part of another dish such as ramen. Immersion circulators or precise temperature management can be used in place of a thermal spring to provide the low-and-slow method that turns out the best onsen tamago. Somewhere between 45- to 90 minutes at a temp of 63°F will do it, depending how soft you like your whites and how runny or firm you like your yolks.
Egg caviar, France and US
Diners at Jean-Georges Vongerichten's namesake restaurant in New York City may have treasured memories of enjoying egg caviar, one of the chef's most famous dishes. It's one that was passed down to Vongerichten from his one-time mentor Louis Outhier. The story goes Outhier needed something to do with the trunks full of caviar he received from the Shah of Iran. A thing of beauty, the caviar egg is made with eggs scrambled with cream, lemon juice, vodka, salt, butter and cayenne. The results are served in the preserved egg shells and topped with whipped cream and two tablespoons of caviar.
Kuku, Iran
Persian kuku sabzi omelette of herbs, eggs and nuts closeup on the table. Credit: Getty
A type of Persian frittata, the kuku (or kookoo) is a dish made from whipped eggs combined with different, usually vegetarian, ingredients. Chef Yotam Ottolenghi shares an eggplant kuku recipe in his cookbook, "Plenty More," which uses barberries — "tiny sweet-and-sour Iranian berries" — that he says are worth hunting down at a Middle Eastern grocery store for the dramatic sharpness they bring to the other ingredients in the dish. In this case, onions, eggplant, garlic, saffron and eggs.
Avgolemono, Greece and Jewish
Avgolemono - a delicious creamy greek chicken soup with lemon, egg yolk, pasta risini and herbs. Credit: Getty
Another egg soup, this one is different from the Chinese and Italian versions on this list; it's a thicker concoction of chicken broth, rice or orzo, egg and lemon. And while it's best known today as a Greek dish, it has both Iberian and Jewish roots and may have been eaten by Sephardic Jews to break the Yom Kippur fast. Avgolemono is not only enjoyed as a soup, but as a sauce, often accompanying vegetables, fish dishes or Greek dolma. Similar egg-lemon-based sauces are used in Turkey and in Spain to thicken soups or in place of mayonnaise.
Ovos moles de papaia, Mozambique
A papaya and egg yolk pudding, ovos moles de papaia comes to us from Mozambique, where the creamy, light flavours are said to be a perfect summer dessert, best served chilled. To make the confection, chopped papaya is blended with lime or lemon juice and water into a puree and then mixed with sugar, cinnamon and cloves to make a syrup. Folding in beaten eggs helps turn the mixture into a thick pudding texture, which thickens even more as it cools.
Eggnog, UK and US
It's synonymous with the Christmas holiday in America, but eggnog is said to have originated in medieval England, when monks would drink a milky concoction featuring eggs and sherry — ingredients that signalled prosperity. The drink emigrated to the States in the 1700s, when rum became part of the recipe. It's not known if the "nog" refers to the word "noggin" (wooden cup) or was used to rhyme with "grog" (booze) but eggnog became the name of this cheerful holiday beverage enjoyed across the land, even famously by George Washington.
Deviled eggs, Spain and US
What we know as a deviled egg goes back as far as ancient Rome, when boiled eggs were seasoned with pepper and other spices. History.com then traces the dish to 13th-century Andalusia (Spain), where stuffed eggs originated and spread across the world. (In Poland, for example, they were known as Jajka faszerowane.) The term "deviling" to describe spicing up food became common in the early 19th century, and stuffed eggs made their way to America soon after. Mayonnaise, one of deviled eggs' main ingredients today, was apparently not featured in American recipes until the 1940s. The beauty of the dish remains its relatively simple preparation and the ability to dress the eggs (as we do ourselves for our cocktail parties) with whatever it is we fancy on the day.
Egg butter, Finland and Estonia
Also known as munavoi, egg butter is a spread from Finnish and Estonian cuisine, typically served on rice or potato-filled rye flour pastries or on rye bread. Some consider it a version of egg mayonnaise, but it may be best understood as a blend of crumbled hard-boiled eggs and butter. As in: take hard-boiled eggs, mash them up with a few tablespoons of butter, and salt as your taste buds dictate.
Bacon, egg and cheese, UK and US
The beloved bacon, egg and cheese came to the States, in an early form, from the UK. The breakfast sandwich gave blue-collar workers sustenance for a hard day's work. The magic combo of a fried egg, salty bacon and creamy cheese on a soft white bun can become gourmet for brunch and go mainstream as an Egg McMuffin at McDonalds. But, as most enthusiasts will agree, there's nothing quite like the classic bacon, egg and cheese from the closest source possible — the bodega across the street. A Dutch version (sans bacon) is known as uitsmijter, says "All About Eggs" author Rachel Khong. It's "pronounced outs-my-ter, which means 'out-thrower' in Dutch. Basically it means the bouncer who throws you out of the bar after you've had a few too many drinks."
Miso-cured eggs, Japan
Perhaps you saw them on Samin Nosrat's Netflix show, "Salt, Fat, Acid, Heat." For the "Salt" episode, Nosrat teamed up with cookbook author and food journalist Nancy Singleton Hachisu to make miso-cured eggs. After making a miso paste and forming a patty in their hands, the pair wrapped 8-minute hard-boiled eggs with the mixture and left them for four hours. They then gently rubbed the miso patty layer away with their thumbs. Freed from (but permeated by) the miso, the eggs were cut in two and sprinkled with Japanese shichimi togarashi. Salty, indeed.
Gyeranppang, Korea
Korean egg bread, Gyeran-ppang, being displayed on a hot steamer. Korean style egg bread in Myeongdong, South Korea. Credit: cherrydonut/Getty Images/iStockphoto
A popular snack or breakfast item, gyeranppang can best be described as a type of Korean egg bread. Small loaves, usually found at street food stalls, are made with a simple egg batter and then filled with different ingredients such as whole eggs, ham or cheese. Toppings for the mini egg breads also vary, from sauces to nuts to (what else?) more cheese.
OK. Done. Now I'm hungry.
1:03 PM Hollywood actress offers husband's sperm to best friend


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<img alt="dcsimg" id="dcsimg" width="1" height="1" src="//www.qsstats.com/dcs0hqs4610000ou3mn7tu0uc_5l6j/njs.gif?dcsuri=/apple/apple-snow-leopard-is-not-the-mac-s-ticket-to-the-enterprise&dcsipa=1&WT.js=No&WT.tv=10.4.1&dcssip=www.eweek.com&WT.qs_dlk=XS1S9grIhEIAABd6Uu8AAAGg&">
Apple Snow Leopard Is Not the Mac's Ticket to the Enterprise
By: Nicholas Kolakowski | August 28, 2009
Apple's new operating system, Snow Leopard, possesses features such as built-in support for Microsoft Exchange Server 2007 seemingly designed to give it greater appeal for enterprise and SMB (small and midsize business) users. But analysts suggest that, if Apple wants to truly gain more business market share, it will need to meet needs for service and support, among other factors.
Apple's new operating system update, Snow Leopard, possesses many features designed to streamline business use. However, analysts suggest that if Apple wants to claim a larger market share of the business community, it will likely need to take additional steps beyond even an operating system that boosts increased security and under-the-hood speed improvements.
Apple claims that Snow Leopard will perform operations such as mail-loading, initial backup of Time Machine and Web browsing on a speedier basis. It also comes integrated with an anti-malware feature and built-in support for Microsoft Exchange Server 2007. For the memory-conscious, Snow Leopard requires some 7GB less space on a device's hard drive than previous Mac OS X iterations.
In another bid to ensure rapid adoption, Apple is offering the operating system for existing Mac OS X Leopard users for $29. A Snow Leopard upgrade package will also be available for $9.95, for those who purchase a Mac between June 8 and Dec. 26. According to Piper Jaffray analyst Gene Munster, the reduced-price strategy could translate into 5 million copies of Snow Leopard shipped by the end of September.
However, analysts caution that those enterprises and SMBs (small and midsize businesses) looking to integrate Snow Leopard-powered Macs will need to be aware of several key factors.
Why Apple is Pressing Hard into Digital Services
Myriad Ways to Manage Apple Devices in Workplaces
"Snow Leopard does not make Macs viable for enterprises, but it will likely increase the number of users that try to bring Macs in," Michael Silver, an analyst with Gartner, said in an e-mail interview with eWEEK. "Supporting Exchange natively in Mac OS will offer a more enterprise-ready capability that many users will try to take advantage of, even if the enterprise is trying to keep to Windows. Most Mac users will still need some flavor of Office, which would get them an Exchange-compatible mail client anyway."
In a separate Gartner research note, Silver and a colleague, Matthew Cain, emphasized that offering support would be key if Apple wants to increase its enterprise share.
"Apple is not addressing enterprise needs for service or support, and most organizations will continue to require Windows to run a majority of their applications," the two analysts wrote in their analysis. "Native Exchange support, which does not support Outlook personal store files (PSTs) will address only part of the user need."
"Don't assume that because Apple is making Macs easier to integrate into the enterprise, the company is entering the enterprise market," the research note continues. "Also, understand that this development will not allow Macs to easily replace Windows PCs in most cases." IT administrators should be prepared to handle an influx in the number of corporate users requesting Mac integration into their daily workflow, which in turn may require further investment in Web-oriented and service-oriented architecture in order to become more OS-neutral.
In what could be considered a bid for workers utilizing Macs in a business context, Apple has also released the Snow Leopard Server, which costs $499 and features iCal Server 2 and Address Book Server.
Apple previously declined to offer any dates or timeframes for Snow Leopard's release, but the Aug. 28 rollout seems to suggest that the company may be trying to take advantage of back-to-school computer purchasing. In addition, the release date may be an attempt to pre-empt Microsoft's Windows 7, due to launch on Oct. 22.
Media reports over the past several days have attempted a head-to-head comparison of Snow Leopard and Windows 7, although the former is considered much more of an iterative OS update. Windows 7, on the other hand, is meant to represent a major step forward for Microsoft in the areas of aesthetics and performance after the debacle of Windows Vista.
If Apple wants to gain market share within the enterprise, it faces something of an uphill battle. A report by research company Forrester in early 2009 found that the Mac adoption rate for businesses in Europe and North America had declined to 3 percent from 5 percent in 2008.
Despite its traditional lock on end-user IT infrastructure, though, Microsoft is cognizant that it needs Windows 7 to be a hit in order to help reverse a trend in declining revenues thanks to a moribund economy and reduced PC sales. A study by Deutsche Bank suggested that Windows 7 would need 12 to 18 months to achieve the same penetration levels within the enterprise as Windows XP and Windows 2000 reached in two years.
Previous Snow Leopard Renews the OS War with Windows
Next Apple to Host iPod Media Event on Sept. 9
Apple Updates MacBook Air, Mac Mini and iPad Pro
DAILY VIDEO: Apple gives badly needed updates to three products, and Bleedingbit Bluetooth...
Speed, Security Improvements Make Apple iOS 12 a Must-Have...
SEPTEMBER RECAP VIDEO: Apple's iOS 12 at first look may look like a boring upgrade, but it...

redpajama_set_name: RedPajamaCommonCrawl


NUB Engineering are pleased to be able to offer maintenance services second to none as well as rebuilds and repairs to high temperature blast furnaces, torpedo ladles, bogie furnaces and electric arc furnaces in refractories, incineration plants and petrochemical works.
Originally founded in 1980 NUB Engineering was set up to meet the high demand of Ravenscraig and Clydesdale in the Motherwell area of Scotland and employed 90 men supplying materials and labour to meet the tight restraints imposed by the steelworks to minimise downtime and maximise profit.
Since this time NUB refractory section has expanded into all environments and industries where their skills can be utilised installing bricks, castables, ceramic fibre, gunning, insulation and ramable materials to furnaces burners and boilers in Scotland, England, Ireland and Wales.
The motivated NUB workforce consists of trained supervisors and skilled tradesmen as well as skilled and unskilled labourers who meet all refractory installation demands and requirements. Additionally any fabrication and welding requirements are met in-house by other sections within NUB Engineering thus offering a complete design, supply and install package tailored to the needs of our clientele.
The NUB refractory section also carries out maintenance of furnaces on a daily basis.
In what can be a hazardous industry and where safety is paramount NUB has an excellent health and safety record where employees are encouraged to work in a safe and proper manner through risk assessments and method statements. This is further supported by training programs that all staff complete, such as the Metcom Safety Passport, Manual Handling and Confined Spaces training. Additionally an Occupational Health Unit attends NUB's premises annually for health and employee welfare issue checks.
NUB may be able to offer the solutions to meet the needs of your plant so to find out more please contact us by phone, fax, e-mail or in person and we shall be pleased to discuss requirements and tailor proposals to best meet your needs.


text:
Q: $f$ is continuous if and only if $\text{osc}(f,x) = 0$ in a generic Hausdorff space Let $(X,\tau)$ be a  Hausdorff topological space and $f:X\rightarrow \mathbb{R}$ be a function.  Let $x\in X$ and  $U(x)$ being the of neighbourhood sets of $x$. Define the oscillation of $f$ at $x$ by $$\text{osc}(f,x) = \inf_{V \in U(x)}\bigg\{\sup \big\{|f(z) - f(y)| : z, y \in V\big\}\bigg\}.$$
Prove that $f$ is continuous if and only if $\text{osc}(f,x) = 0$,
the set $\{x \in X : \text{osc}(f) \geq \varepsilon\}$, where $\varepsilon \geq 0$, is closed and that the sets:
$$\{x \in X : f \text{ continuous at } \ x\} \quad \{x \in X : f \text{ not continuous at } \ x\}$$
are a $G_\delta$ and a $F_\sigma$ set respectively.
I've seen many solutions to this problem, but they all have in common that $X$ is a metric space, but I have no metric to work with, so I don't even know how to handle this problem.

A: *

*$f$ is continous at $x$ $\Leftrightarrow$ $\operatorname{osc}(f,x) = 0$:

$\Rightarrow$: Let $\epsilon > 0$. There exists $V \in U(x)$ such that $\lvert f(y) - f(x) \rvert < \epsilon/2$ for all $y \in V$ . Then for all $y,z \in V$ we have $\lvert f(y) - f(z) \rvert < \epsilon$, thus $\sup \big\{|f(z) - f(y)| : z, y \in V\big\} \le \epsilon$. Hence  $\operatorname{osc}(f,x) \le \epsilon$ for all $\epsilon > 0$. We conclude  $\operatorname{osc}(f,x) = 0$.
$\Leftarrow$: Let $\epsilon > 0$. Since $\operatorname{osc}(f,x) = 0$, there exists $V \in U(x)$ such that $\sup \big\{|f(z) - f(y)| : z, y \in V\big\} <\epsilon$. Therefore $\lvert f(y) - f(x) \rvert < \epsilon$ for all $y \in V$.

*$\{x \in X :\operatorname{osc}(f,x) \geq \varepsilon\}$ is closed:

This is same as $X_\epsilon = \{x \in X :\operatorname{osc}(f,x) < \varepsilon\}$ being open. So let $x \in X_\epsilon$. There exists $V \in U(x)$ such that $\sup \big\{|f(z) - f(y)| : z, y \in V\big\} < \epsilon$. We claim that $V \subset X_\epsilon$. If $x' \in V$, then clearly $V \in U(x')$. Since $\sup \big\{|f(z) - f(y)| : z, y \in V\big\} < \epsilon$, we see that $\operatorname{osc}(f,x') < \varepsilon$, i.e. $x' \in X_\epsilon$.

*$\{x \in X : f \text{ continuous at } \ x\}$ is a $G_\delta$ set:

We have $\operatorname{osc}(f,x) = 0$ iff $\operatorname{osc}(f,x) < 1/n$ for all $n$, i.e. $x \in  X_{1/n}$ for all $n$. Hence
$$\{x \in X : f \text{ continuous at } \ x\} =\{x \in X : \operatorname{osc}(f,x) = 0 \} = \bigcap_{n=1}^\infty X_{1/n}$$

*$\{x \in X : f \text{ not continuous at } \ x\}$ is an $F_\sigma$ set:

This set is the complement of the $G_\delta$ set $\{x \in X : f \text{ continuous at } \ x\}$, thus it is an $F_\sigma$ set.
Remark:
We did not use that $X$ is Hausdorff.

redpajama_set_name: RedPajamaStackExchange


text:
La Federación Francesa de Ciclismo, también conocida como FFC, (en francés: Fédération Française de Cyclisme) es el máximo cuerpo rector del ciclismo de competición en Francia.

La FFC es miembro de la Unión Ciclista Internacional -UCI- y de la Unión Europea de Ciclismo -UEC-. El actual presidente es Michel Callot desde el año 2017.

Historia
La Union Vélocipédique Française -UVF- fue la predecesora de la FFC. Fue fundada el 6 de febrero de 1881 en París, concretamente en el café Le Marengo, por delegados de diez clubes ciclistas. En ese mismo día, estos diez delegados habían decidido también crear un campeonato nacional que consistiese en una carrera de 10 kilómetros. El primer presidente fue el parisino Paul Devilliers. Desde su fundación, la UVF admitió a todos los ciclistas profesionales. La UVF fue reformada el 20 de diciembre de 1940, cuando pasó a conocerse como la Fédération Française de Cyclisme.

En febrero de 2009, David Lappartient resultó elegido para dirigir el organismo por un periodo de cuatro años. Asimismo, fue reelegido de nuevo en febrero de 2013. Desde el año 2017 el actual presidente es Michel Callot quien reemplazo a David Lappartient quien en la actualidad se desempeña como presidente de la Unión Ciclista Internacional.

Lista de presidentes
 Dr Louis Zwahlen (1941)
 César Banino (1942-1943)
 Roger Mequillet (1944)
 Achille Legros (1944-1945)
Achille Joinard (1945-1957)
 Louis Doreau (1957-1960)
 Louis Daugé (1960-1966)
 Fernand Clerc (1966-1968)
 Ulysee Suant (1969-1972)
 Olivier Dussaix (1973-1978)
 Germain Simon (1979-1988)
 François Alaphilippe (1989-1992)
 Daniel Baal (1993-2000)
 Jean Pitallier (2001-2008)
 David Lappartient (2009-2017)
 Michel Callot (2017 - presente)

Véase también
 Copa de Francia de Ciclismo

Referencias

Enlaces externos
Página web oficial

Ciclismo en Francia
Entes rectores del deporte en Francia
Entes rectores de ciclismo

redpajama_set_name: RedPajamaWikipedia


According to a recent FOI request, the University of Essex currently organises employability events which include companies whose main area of business is the production of weapons and military systems.
Whilst we recognise working in these sectors is a matter of personal choice, we the undersigned believe that Universities should put an emphasis on using knowledge for improving human lives everywhere, rather than to facilitate the killing of other human beings.
Please share my name and email address with Progressive Christians (SCM) University of Essex, so that I can receive updates on this campaign and others.


text:
FATAL FLAW Efforts to Overturn SSRI Black Box warning before it has even been implemented
Date: Mon, 24 Jan 2005
Even as the Black Box Suicidality Warning on SSRI antidepressant labels have not even been implemented, aggressive efforts are underway by a powerful consortium of medical-pharmaceuticaql self-interest groups – among them, the American Medical Association (AMA), the American Psychiatric Associaion (APA), American Academy of Child and Adolescent Psychiatry (AACAP)–to overturn the hard won 'Black Box' suicidality warning label on antidepressant drugs.
Based on replicated independent analyes of the the scientific evidence from controlled clinical trials, the FDA was forced to acknowledge that: "A causal role for antidepressants in inducing suicidality has been established in pediatric trials."
Disclosure to doctors and parents that antidepressants can cause an increased suicide risk for some children threatens the financial interests of the medico-psychiatric establishment which has become totally dependent upon the financial support from the drug industry. A Black Box warning at least puts doctors on alert for the protection of children's lives. Those who are working to undermine the safeguard – which has yet to be implemented – continue to make false claims.
Contrary to assetions made, there is no substantiating scientific evidence for the claim that antidepressants "have proven successful in the treatment of some children and adolescents."
Contrary to assertions that no teenager committed suicide in an antidepressant trial, Traci Johnson, a 19 year old Bible school student who was a healthy control subject in a duloxetine (Cymbalta) trial testing the antidepressant drug for use as a treatment for incontinence, committed suicide at Eli Lilly's laboratory.
A report from the Seattle News Tribune describes the human ramifications of the "Fatal Flaw" – the suicide trigger:
"Chris Reid might still be alive if the drugs' side effects were recognized for what they were, his mother, Coralie, said. The 18-year-old Seattle resident was an outgoing person – the life of the party, even – when a doctor suggested Prozac because Chris was blue over a breakup. The boy quickly grew agitated, hostile and withdrawn on the drug. He went around like he was in a different world. All are signs that something is wrong. Then, the night his sister got married and five weeks after starting Prozac, Chris took his own life by starting his car in a closed garage. His parents found him hours later. His older brother Roy, who was brain-damaged at birth, lost his best friend and helper. "
How shameful that the AMA, the APA and the AACAP would rather put children's lives at risk by eliminating a warning that alerts physicians to a fatal risk for patients rather than risk their "educational" grants from industry.
http://pn.psychiatryonline.org/cgi/content/short/40/1/1-b
AMA to Study Safety of SSRIs In Youngsters
Mark Moran
The decision is a response to the recognition that parents, physicians, and the public are confused and uncertain about the use of antidepressants in children and adolescents.
The AMA will prepare an independent and comprehensive review of the scientific data pertaining to safety and efficacy of using selective serotonin reuptake inhibitor (SSRI) antidepressants in the treatment of child and adolescent psychiatric disorders.
In response to a resolution introduced by APA and the American Academy of Child and Adolescent Psychiatry (AACAP), the AMA's Council on Scientific Affairs will be preparing a report in an attempt to mitigate some of the confusion surrounding the Food and Drug Administration's (FDA) recent "black box warning" about the risk of suicidality in children and adolescents being treated with SSRIs (Psychiatric News, November 19, 2004).
The resolution was approved by the AMA's House of Delegates at last month's interim meeting in Atlanta. Testimony in reference committee hearings preceding the vote was overwhelmingly supportive.
(Prior to any action taken by the House of Delegates, all resolutions are brought before a reference committee and debated; based on testimony provided during that hearing, the reference committee then makes a recommendation to the house to approve the resolution or not, with or without amendments.)
John McIntryre, M.D., chair of the AMA Section Council on Psychiatry and chair of the reference committee that heard testimony on the issue of children and SSRIs, told Psychiatric News that the FDA action had created much confusion around the use of medications that have proven successful in the treatment of some children and adolescents.
"It was clear to the House of Delegates that the FDA black-box warning was confusing both to the public and parents with kids on antidepressants, but also to physicians who prescribe these medications," McIntyre said. "The house approved the resolution asking for a prompt study by the AMA's Council on Scientific Affairs."
Child psychiatrist David Fassler, M.D., vice chair of the Section Council on Psychiatry, AACAP delegate, and author of the resolution, told the reference committee that the data on which the FDA based its action were far from conclusive. "Data on children and SSRI antidepressants are inconsistent and inconclusive," Fassler said. "In particular, it's important to underscore that there have been no actual suicides in any of the clinical trials, which have now included close to 5,000 subjects. Second, the public is confused by inaccurate and contradictory media reports. And finally, physicians are confused by the recent FDA decision to require black-box warnings on all antidepressants used in the treatment of children and adolescents with psychiatric disorders. We very much need an independent, authoritative scientific review of this topic."
In October the FDA ordered drug companies to label all antidepressants distributed in the United States with strongly worded warnings that the medications "increase the risk of suicidal thinking and behavior (suicidality) in children and adolescents with major depressive disorder (MDD) or other psychiatric disorders."
The FDA decision has not been without controversy. In a joint statement, APA President Michelle Riba M.D., M.S., and President-elect Steven Sharfstein M.D., said, "The American Psychiatric Association believes antidepressants save lives…. We restate our continued deep concern that a 'black-box' warning on antidepressants may have a chilling effect on appropriate prescribing for patients. This would put seriously ill patients at grave risk." Riba and Sharfstein said that APA is "working to help mitigate such an impact by collaborating with nonpsychiatric physicians – including pediatricians and general practitioners – to help them better understand their patients' needs and properly diagnose, treat, and monitor patients" (Psychiatric News, November 5, 2004).
http://www.thenewstribune.com/soundlife/v-printer/story/4480721p-4217724c.html
A fatal flaw
Sometimes the drugs designed to help people battling depression do more harm than good
M. ALEXANDER OTTO; The News Tribune
January 24th, 2005 10:25 AM (PST)
If you or someone you care about takes anti-depressants, there's something you need to know.
Although it's very rare, drugs like Prozac, Paxil, Effexor and Zoloft can cause such horrific side effects that people have taken their own lives to escape, according to experts.
That "selective serotonin reuptake inhibitor" andi-depressants and drugs like them can trigger suicide in children and adolescents is no longer controversial, and there is little doubt it can happen to adults, too. Labels were updated last year to warn of the association, and stronger warnings are coming soon.
But what has not been widely reported is how to recognize the side effects before it's too late. Recent Food and Drug Administration hearings were full of stories about how patients and their doctors did not realize an andi-depressant was making problems worse. Mistaking side effects for deteriorating mental health, doctors increased doses instead of stopping the drug. People already feeling bad were pushed right over the edge.
To prevent such tragedy, Morry Smulevitz, a spokesman for Eli Lilly, the company that makes Prozac and Cymbalta, said, "education is critically important."
Chris Reid might still be alive if the drugs' side effects were recognized for what they were, his mother, Coralie, said. The 18-year-old Seattle resident was an outgoing person – the life of the party, even – when a doctor suggested Prozac because Chris was blue over a breakup. The boy quickly grew agitated, hostile and withdrawn on the drug. He went around like he was in a different world. All are signs that something is wrong. Then, the night his sister got married and five weeks after starting Prozac, Chris took his own life by starting his car in a closed garage. His parents found him hours later. His older brother Roy, who was brain-damaged at birth, lost his best friend and helper.
The anguish is still in Coralie's voice more than a decade later: "I gave Chris money to buy the gas."
The Activation Syndrome
No one can say for sure, but her son might have suffered from what is probably the worst andi-depressant side effect, akathisia.
It's an excruciating anxiety or inner agitation sometimes accompanied by outward physical restlessness. Hot-wired insanity might be a better description; it's unlike anything most people will ever experience. The Soviets and Nazis, some say, induced it in victims as torture.
"People cannot take it and will do anything to make it stop," said Vera Sharav, a patient safety advocate who heads the Manhattan-based Alliance for Human Research Protection.
Akathisia is at the far end of a host of side effects known as the "activation syndrome." Mania is possible along with lesser problems like insomnia and irritability.
The key to recognizing when it's the pill causing the problems and not underlying psychological issues is a sudden deterioration during the time when severe side effects are likely to happen: the first few weeks of treatment, the time when the dose is either increased or decreased or when the drug is stopped, said Harvard psychiatrist Dr. Joseph Glenmullen, a nationally recognized expert on andi-depressants and the author of "The Antidepressant Solution."
The deterioration will likely show itself in restlessness or some other activation syndrome warning sign.
Jitteriness when people first start taking andi-depressants is not uncommon, but it usually passes with no problem. What Glenmullen is talking about is something more severe that doesn't pass, but gets worse.
The deterioration often comes with a new or suddenly greater preoccupation with death and suicide.
It's an overwhelming, impulsive, often-violent desire to escape intolerable side effects, though people will not recognize it as such.
Sometimes, victims lash out; murder-suicides have been reported. The drugs can do away with inhibitions, which is thought to play a role in such violence.
In contrast, depressed people are usually low-energy and seek to escape feelings of worthlessness and helplessness through quiet means like an overdose, Glenmullen and others explained.
"The activation syndrome is real. It causes people to act out violently," said Dr. Stefan Kruszewski, a psychiatrist in Harrisburg, Pa., who has advised members of Congress on andi-depressant pharmacology.
Akathisia Who?
University of Washington psychiatrist Wayne Katon cautions that only a tiny fraction of people ever run into such problems.
Katon, who's done paid work for drug companies that make andi-depressants, is worried that emphasizing side effects could turn people away from medicines that he said are – overall – so effective in adults that they have contributed to a recent drop in suicides.
Still, to be safe, he tells patients they might feel jittery, feel nauseated or get headaches. He also tells them to call him immediately if side effects become intolerable.
It's something all doctors should do, Katon said.
However, many physicians are not fully aware of andi-depressant dangers. In fact, about 70 percent of prescriptions are written by primary care providers with no particular expertise in psychiatry.
"If you said akathisia to a group of even well-trained physicians, they might look at you with a blank stare," said Dr. Michael Kelly, a family doctor in Lakewood and past president of the Pierce County Medical Society.
Anti-depressant side effects that could make people suicidal:
Akathisia (drug-induced agitation)
Psychotic reactions (inability to tell what's real and what isn't)
Disinhibition (impulsiveness, hostility, irritability)
Panic attacks and other severe anxiety reactions
M. Alexander Otto: 253-597-8616
Originally published: January 24th, 2005 12:01 AM (PST)


text:
So you want to exercise your first amendment right…
As our community navigates the election season and the on-going COVID-19 impacts, the Division of Public Safety and Security (DPSS) has provided safety tips and resources to keep our community safe.
"Ensuring that our community members not only are safe but feel safe is a top priority for the Division of Public Safety and Security," said Executive Director Eddie L. Washington, Jr. "We understand that feeling safe stems from trust and we strive to build strong and collaborative relationships with our community."
To help with understanding the university policies and state and federal statutes that govern demonstration rights and safety, we have updated our Protest and Demonstrations Safety tip page. Here, you will find links to relevant laws and policies as well as answers to frequently asked questions.
Here's what you should keep in mind if you're considering attending a protest:
Consider your risk level. People who are immunocompromised or have certain diseases, such as diabetes and obesity, have a higher risk of severe cases of COVID-19. But it's not just about individual risk, you should also consider the health of the other people in your household, especially if they are older or have weakened immune systems
Wear a mask and social distance. Political events and protests are dynamic environments with big crowds. Nevertheless, you should still try to distance from the people around you to reduce transmission.
Bring hand sanitizer and wash your hands as soon as you get home. Try not to touch things and other people.
Get tested. Consider getting a COVID-19 test after participating in a crowded event.
Familiarize yourself with de-escalation and conflict resolution techniques. When engaging with others, often the best thing we can do is to listen and to affirm what is being said.
Follow the directions of law enforcement. In general, it is likely that you will encounter law enforcement presence at an organized event. The goal of this presence is not to deter individuals from participating, but to protect the constitutional rights and ensure the safety of those present.
If you ever feel unsafe or see suspicious activity, do not hesitate to contact DPSS at (734) 763-1131 or 911 in an emergency.
Additionally, we want to remind our community that there are resources available to them to cope with the additional stressors that an election season brings. Please visit the Counseling and Psychological Services (CAPS) website to learn more about managing election-related stress.


We've been talking to a lot of people in the multifamily industry - at conferences, local meetings, new clients - and a number of people keep bringing up some SEO myths that blow our minds. It's time for our Digital MythBusters episode: Digible style. Sit down and buckle up as we explore some common SEO myths for apartment marketing.
Getting prepped for peak season is no easy task. Getting prospects in the door to sign a lease is critical, and they are looking for a good deal. Do you usually post your specials on your website? Your Facebook page? Google Posts is another great way to get in front of prospects before they even reach your site.


I'd like to begin this post with a question, (but instead I started it with a statement). Does anyone in Crescent Head work or go to school? After Point P, we headed up the coast a little further and stopped in at Crescent Head to stock up on supplies. We pulled in around midday and the place was awash with youths just hanging around. I patiently trailed Angela as she made us do the shopping before I was allowed to check out the surf. That over and done with, we headed down to the crescent shaped head to check the famous wave.
Famous it must be, because at 3ft on a weekday, there is about 50 guys out. Still watching a wave break for a couple of hundred metres down the point was too much to take and I unstrapped the board and followed a bloke who looked local to the place you jump in. This time I managed to get in the water incident free. Yay me. Not long after this however, one of my questions was answered when a bus load full of groms turned up for school sport and added another 20 or so locals to the already crowded line up. Still, a couple of waves later and one all the way into the beach, I could tick Crescent off the list.
We headed back down the coast to a campground interestingly named Delicate Nobby after the area's most notable landmark. With plans to stay there a couple of nights, we set up in the only patch of grass (we use grass as a more general than literal term) left. The site, a popular destination for retired fisho's was pretty packed out, but it was cheap, sitting between two National Parks, but not actually in one. After having a chat to one of the fisho's on the beach, it had been pretty quiet on the catch front, so most of them were just sittin' around enjoying the time in the bush.
The next day dawned sunny but cold, with the start of what was to be and still is, almost constant cold sou'westerlies. With some brekky in out tummies though, we headed down to the beach for a surf and play in the sand… only to find 50 guys out! Seriously, who expects to walk onto a beach almost no one has heard of, down a dirt road from any of the nearest towns to find a surf school hogging the best bank! I went out anyway and thanks to the fact most of them were happy to muck around in the white-wash, I may as well have had the place to myself anyway.
That arvo, I did something I have never done before – paddled out for a surf on a deserted beach by myself. I have surfed my share of empty waves, but normally I would be with someone I knew or there were other guys out. Even if it was only 2ft or so, it was a tad scary. There is a whole lot of ocean behind me and no one would ever find my body. Or so I kept telling myself. In reality, I could paddle for any wave I wanted and when I looked like the kook I really am, no one was there to see it, so it wasnt that bad. I came in after only 30 minutes though.
With our batteries going flat and not enough clear sky for the solar panels to be of much use, we headed into Crescent Head again a booked in a night at the caravan park. I had a uni-assignment due the next day, so needed the convenience of internet and phone reception, considering I hadn't even started it. I probably even dedicated a whole hour to it that arvo before I paddled out on the 7'7″ for an evening session in an reasonably uncrowded break. For those who know of my 'list of things to do' of which is included go viral on the internet and write a song that makes it into the Triple J Hottest 100, I managed to tick another thing off the list. I managed to paddle out, catch a handful of waves, (a couple all the way into the beach, one where I ended up on the rocks) and not get my hair wet. It doesn't get much better than that.
While we were there, River learnt to stand up herself and in breaking news, has taken her first (three) steps since, but more on that in our next post (and if we can managed it, a video). I even managed to finish my assignement (that's two for this trip already) and submit it hours before the deadline. Currently we are camped on Smokey Cape, planning to leave tomorrow after stopping in at the local church.
Ah Rivdogzz. 1.5 weeks too late. And hello Brendan and Angela. Miss you guys!
Love the stories so far, Brendan you're a douce keep outta the rock pool and play in the big surf hehehe.
Miss you ange. Gonna write you an email when I get back from Jussy's. Lots to tell.
Jasmine misses her friend but loves looking at her photos, keep them coming!


(Source: eMedicine) Cryotherapy, also known as cryosurgery, is a commonly used in-office procedure for the treatment of a variety of benign and malignant lesions. In a recent report, cryotherapy was the second most common in-office procedure after skin excision. The mechanism of destruction is necrosis, which results from the freezing and thawing of cells. Treated areas reepithelialize. Adverse effects are usually minor and short-lived.
Dermatologists have used cryotherapy since the turn of the century. After the development of the vacuum flask to store subzero liquid elements, such as nitrogen, oxygen, and hydrogen, the use of cryotherapy dramatically increased. By the 1940s, liquid nitrogen became more readily available, and the most common method of application was by means of a cotton applicator. In 1961, Cooper introduced a closed-system apparatus to spray liquid nitrogen. In the late 1960s, metal probes became available. By 1990, 87% of dermatologists used cryotherapy in their practice. The general advantages of cryotherapy are its ease of use, its low cost, and its good cosmetic results. Most skin cancers are treated with excision or other destructive procedures, such as electrodesiccation and curettage. Superficial basal cell skin cancers and Bowen disease can be treated with cryotherapy.
Recurrence rates for primary basal cell carcinoma vary with treatment modality. The 5-year recurrence rate for cryotherapy may be as low as 7.5% if lesions are chosen judiciously. This percentage compares favorably with published recurrence rates following other procedures. Published rates include surgical excision, 10.1%; curettage and electrodesiccation, 7.7%; radiation therapy, 8.7%; and all non-Mohs modalities, 8.7%. Because these percentages are derived from various studies, rather than one randomized controlled study comparing the different modalities, they should be viewed as rough approximations. Well-circumscribed tumors are most suitable for cryotherapy. The indolent local growth of these well-circumscribed tumors accounts for the high cure rates quoted in the literature.


text:
Love & Hip Hop Episode 5 Recap: Messy Boots Records
by Elizabeth Black 11/25/2013
When last we saw Tara, she was throwing Peter out of the house after taking a pair of scissors to all of his earthly belongings. This week, Tara's still getting some of that aggression out, thankfully at the gym. She meets up with Yandy to admit what she's done, telling her she went off after browsing through Amina's Instgram account. "Three glasses of wine later, I'm cutting up all of Peter's clothes."
"Eeeeeeeeeek," Yandy says.
"Honestly, I'm not okay," Tara says. "Peter and I will never be together again."
Tara turns the conversation to Yandy's business, partly because she wants to know if Yandy is going to sign Amina (No.) and partly just because she's a supportive friend. Yandy sighs and tells Tara "You know dealing with Rich, it's always something." But Yandy says that when it comes to the Amina decision, she's the boss and it doesn't matter what Rich wants to do, she's not signing her. Period.
Erica Jean and Saigon have committed to dating one another to see where their relationship is going, and in a truly "only on reality TV" moment, he takes her on a "painting date." It's sweet in theory but also kinda weird. (What do you do with you wet paint canvases when the date is over? Carefully carry them home on the subway trying not to bump into anything?)
"All the pieces of the puzzle are finally coming together," Erica says after she and Saigon have a heartfelt conversation about their relationship and their son. They're finally in a romantic place, after all the drama and anger. But will it last? Ehrm, no.
Peter Gunz is still sorry Tara found out he was married to Amina, and still desperately clings to the fact that he's in love with both of them. "I know eventually all of this is going to blow up in my face," he says. Eventually??
"I'm looking like the biggest creep in the world," he continues. "But I promise you, it's all for love."
Peter hits up Amina in the studio and she's all business. She isn't yet aware of the fact that Yandy doesn't want to work with her, and with no progress being made by here manager-husband, she says that she might even consider looking for new management. "I'm not gonna stay with somebody that's not gonna make s— happen for me, you know?" she tells him. Peter looks disappointed to hear this.
Peter hits up Rich to see where they stand with the business side of things and…oops, Rich and Yandy have not made things clear with one another about their feelings for Amina. While Yandy has already made up her mind not to work with Amina, Rich tells Peter "I still f— with her!" and assures Peter "We can push the button on that. I got ya."
(Quick aside — did Tara take her scissors to Rich's shirt, too? Who's responsible for this sleeve situation?)
Rich shakes hands with Peter and tells him he's going to holler at Yandy to make this a go. What was that Yandy was saying about Rich being a messy businessman?
Rich meets up with Yandy to tell her he said yes to Peter about working with Amina, and Yandy isn't happy. "Honestly, Rich, I'm not about the mess," she tells him. "I think there are people out there that are just as talented and superstars and don't have as much mess."
"We liked her," Rich tells Yandy, based on Amina's first performance. "Peter is fam."
"This is about business! I'm not signing Amina to anything!" Yandy tells him.
"Oh my God," Rich shakes his head. "This is not going to end well."
Enter Peter, who has a spring in his step because Rich has already promised him a deal with Amina.
Yandy tells hims flat out "I can't be a part of Messy Boots Records like he can."
Yandy tells Peter that Rich is free to work with them if he chooses, but since she's opting out, she leaves them. Rich isn't about to leave Peter hanging but he's still hesitant about his new job as CEO of Messy Records.
"I know everything Erica touches blows up," Nya Lee says, and this concerns her mainly because she's been friends with Cyn for a while now, and after learning that Cyn and Erica are dating, she gets together with Cyn to find out what she can about the relationship.
Nya lays out her issues with Erica and tells Cyn about their big fight in the studio. "No, no, no, we don't need all of this hostility, man!" Cyn responds. Cyn tells Nya that she has a harsh side and can e reckless with her words, and Nya agrees, so she reconsiders working with Erica and pushing past their original fight.
"Maybe y'all could feature me on a track," Cyn jokes, and she pretends to sing for Nya.
Cyn is my new favorite person, it's official.
Cyn tells Erica that she wants her to reconsider working with Nya so as not to burn any bridges in the music world just yet, and as much as Erica resists, it's the perfect opportunity for her to tell Cyn she signed a contract with Rich. Cyn's still anti-Rich for the way he did Erica so dirty last year, but they agree that Erica should keep all her options open with everyone.
Lord knows why Saigon would use Peter as his sounding board again after Peter's the one who told him he needed a paternity test, but Saigon seems to trust his friend and needs his advice. He's worried that his son, Little B, is lagging developmentally because he doesn't speak. Rather than seeing a specialist, he decides to wait and see if Erica brings it up or notices. Since she hasn't yet, he thinks she's a bad parent.
They meet for lunch so Saigon can tell Erica his concerns. It doesn't go well.
"I'm in Chuck E. Cheese almost every day," he begins (lol?). "I don't think he's getting the proper care or attention that he deserves." He telle her that she doesn't pay him enough attention, that he's not nearly as developed as his daughter who's a month apart in age, and that he throws tantrums to get what he wants which means there's something wrong with Erica's parenting. "I'm criticizing you. The mother."
"How dare he doubt my mothering?" Erica says. "I give my all to my child ad now he's making it out like I'm the problem?" Saigon even goes so far as to mimic the sounds his son makes and it makes Erica so angry she walks out. "It's not okay for him to talk about me like that and it is definitely not okay for him to talk about my son like that. This is his split personality again and I am not going to sit here and let him disrespect me."
The situation devolves to the point where they end up screaming the most hurtful things they can at each other until Saigon hurls Erica's purse across the parking lot. Class act all around.
Yandy is distressed because she's not getting any answers from Mendeecees' lawyer about his trial. She has no idea how long he might still be in prison for or when he's coming home. He's missed Omere's first birthday which kills Yandy, so she takes matters into her own hands and flies upstate to meet with their lawyer. "I'm not leaving this lawyer's office without all the details on my man's case, and that's just what it is."
The lawyer tells Yandy that there are details of the case that are confidential and which she's not privy to, so there's more to it than she's aware. He can't even tell her where they stand as far as going to trial. "What am I paying you for if I can't get answers and you are not pushing for the freedom of my man?" she wonders. After further discussions with the lawyer, Yandy says that it appears as though Mendeecees has not told her as much about his charges as she thought. "Brace yourself for a long process," the lawyer tells her.
Tara isn't returning Peter's calls so he decides the only way to get her to talk to him is to ambush her on her way to work. He jumps out from behind a bush (basically) and holds her up, telling her he wants to see his family and he wants to know what he can do to make things right. Tara wants no part of this.
"I can't tell you what to do, Peter. Do whatever you feel like you need to do," she tells him.
"At this point I have no plans on leaving Amina but I also got no plans on leaving Tara," he says. How does he still think he can have both? It's the riddle of the Sphinx.
True to her word, Erica meets with Nya to appease Cyn and give their collabo one last shot. Erica explains that she's completely over Nya but "Cyn has her way of making me do what she wants."
Things go left instantly when Nya insinuates that Erica's Birkin bag is "questionable." Things get worse as they both bring up how little credibility the other has, with Erica taunting Nya that she'll never make it out of the strip club.
"Look where you at, bitch!" Erica yells, and she takes her dollar bills out, making them rain (on everyone's parade).
Sadly, it looks like the only peace accord Cyn's able to broker is between her rice and beans at Chipotle because these two women are not having it.
Elizabeth Black
@lizburrito
Tags: Love & Hip Hop 4


In my Design and Engineering class, we had to build a water station for our first action project. The basis for this project was to build a water station and film a video that shows its functionality. We also had to make a SlideRocket that would allow the people who watch it to build their own. The SlideRocket consisted of eight slides showing our use of the steps making up the engineering process. With an extra slide, we applied the Bernoulli equation and our current ITP level. I'm really proud and thankful for how well our water station worked considering the limited materials and resources. The most that I've cherished is the experience of working with low-cost/scavenged materials to build something that is simple, yet extremely useful to an underdeveloped country or territory.


Fed up with disjointed software applications and diminishing product support on a soon-to-be-obsolete ERP system, the IT and administrative teams at Alma College in Alma, MI, started looking for a better alternative. The year was 2008, and school offices had separate databases that could not "speak" to each other, resulting in work and record duplications, paper files, and inefficiencies.
Knowing that the goal of creating a single, interdependent system would only come from a campus-wide administrative software overhaul, the small liberal arts college went in search of new solution. Ann Hall, special assistant to the president and former chair of the administrative software system implementation committee, said the rollout took place over an 18-month period, completed this last summer. Here, she discusses the school's IT challenges and the implementation of the new system that has helped to bridge the college's administrative divisions.
Bridget McCrea: What IT challenges led you to invest in a campus-wide administrative software system?
Ann Hall: Three years ago we were on an old system that we'd been using for several years, but that was becoming obsolete in the sense that most other schools had moved on to more current systems.
We basically wound up with a product where support was diminishing or becoming cost-prohibitive. We also realized that it just wasn't efficient for our student records, financial aid, alumni, and business offices to be on different systems. They were inputting their own data and information into their respective systems, but when another office needed access to those files, sharing the information required a phone call and a printed report. It was a highly inefficient system because there was no way to share information seamlessly. We knew we had to do something differently.
McCrea: What initial steps were taken to solve these problems?
Hall: We realized that, if we were going to replace our old system that we, should take a more global approach and look at improving efficiencies campus-wide. That was the catalyst for the change. Initially, the school's IT services director, director of administration, controller, and registrar got together and started talking to their colleagues at other small, private institutions about what they were using.
On their agendas was a system that would integrate admissions, student records, course registration, employee records, business operations and alumni/donor databases into a single, campus-wide database. We also needed something that could handle our security issues, and the fact that not every user needed access to every single piece of information in the system. That was a critical point.
McCrea: What else went into the selection process?
Hall: We looked at the packages that the other schools were using, and two of them made sense for us. We invited those two vendors to come to Alma and pitch their products, and to give our administrative staff the opportunity to voice concerns and have their questions answered by the providers before we made a final decision. We really wanted something to would meet everyone's needs. After months of research and interviewing, we selected Datatel's ERP solution. We bought the package and then implemented a rapid-fire, 18-month rollout across our entire campus.
McCrea: Have you run into any unexpected challenges?
Hall: The biggest unexpected problem we ran into was the transfer of our customized reports to the new system. We didn't realize just how many of these reports the departments had created on the old system, and while the new package included a number of delivered reports, we also needed our specialized versions. We're implementing this ERP quickly, but it's taking time to get to the point where we feel that the data is in the format that we'd like to see it in.
McCrea: How are you working through this issue?
Hall: Our CIO developed a form that the departments are using to submit customized form requests. Those requests are prioritized based on how critical information is, and the consequences of not having the reports readily available in their traditional format. From there, it's about plugging through and getting the reports written--a task that we're handling in-house, and with the help of a freelance programmer.
McCrea: With this implementation wrapped up, is there anything you would say to other schools looking to roll out campus-wide systems?
Hall: I don't encourage everyone to attempt it in 18 months. We had a collaborative work team that included directors from virtually every administrative office on campus. They got together every week--and continue to do so on a monthly basis--to plan collaboratively and keep the project moving forward. These meetings played a key role in the overall success of the implementation and served as an especially effective way to eradicate the "siloed" thinking, and to get everyone on the same page.
Bridget McCrea is a business and technology writer in Clearwater, FL. She can be reached at bridgetmc@earthlink.net.