Serious Eats - seriouseats.com

If you watch Julia Child doing a French omlette, she adds a bit of water and uses an extremely hot pan. The omlette cooks is maybe 20-30 seconds with constant shaking. The methods that add milk or cream are low heat methods, and cook much slower. Both are good, just depends on what you like.

Generally speaking, I give everything a week in the fridge. I've never heard anything about a 4 day limit before.

I agree with therealchiffonade. I give anything a week in the fridge as long as it is fresh when it enters and I am the picture of health. No one is going to publish something that says that, though, because if anything should ever go wrong, they'd be sued for all they're worth.

check it eaters:

http://stilltasty.com/searchitems/search/chicken

Rule of thumb for me with cooked food is, correctly wrapped and sealed it's good for 7 days. Be sure to label and date leftovers. I know, easier said than done. Attach a sharpie to the fridge and you'll find it's more convenient to keep up with this very good habit.

My thoughts exactly. We had plenty of stuff in the fridge, but I hate to waste! The empanadas came out great. I chopped the chicken up and mixed it with a diced red onion, a little hot sauce and other leftover ingredients - salsa, chopped baby spinach, chopped grape tomatoes and mozzarella cheese. We had it for lunch and except for that twitch, I feel fine.... ;)

I think the main problem of the 'water for steam' argument is that by the time we've gotten the temp high enough to generate steam, the egg protein is a rubbery mess. The egg white and yolk both coagulate at different temps (Herve This explanation) but both are done at around 70 C (158 F), long before the 100 C we need to generate steam.

I had my first slice sometime during the last week of August. I've gone by every day since hoping to find the place open. One of the top 3 pies I've had outside of the city, without a doubt. So glad you're finally open.

Thanks for all your great ideas. @Foodie - I am definitely trying the sesame oil and lemon.

I steam them, then drizzle with sesame oil and lemon juice with a sprinkle of kosher salt, and eat them warm.

This is weird, but I also like them in tuna salad.

shelled edamame sauteed in a little bit of butter or duck fat.

I make a quick soup like my italian Mom would- chicken broth, left over pasta, veggies (carrots, broccoli, frozen brussel sprouts are perfect for flavor), and throw the shelled edamame in at the last minute. Great for lunch or a light dinner.