Eggs Benedict Benedick" in 1894. In an interview recorded in the "Talk of the Town" column of "The New Yorker" in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the "maître d'hôtel", was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the
Chinese red eggs Chinese red eggs Chinese red eggs (红鸡蛋) are bright pink coloured cooked chicken eggs. The eggs are first hard boiled and then a wet red calligraphy paper is wiped over the eggs to create a pink colouring. In Chinese culture, it is common to hold at the baby's first-year birthday a red egg and ginger party. Usually the baby's name is announced to friends and family at this party. One might find a bowl of brightly coloured cooked chicken eggs on the guests' buffet or serving tables, or the hosts might hand out the red-dyed eggs, symbolizing joy and renewed