how do you eat your eggs?

Boiled, poached, scrambled, over easy, flat wrap style, omelet, frittata - what did I leave out?! My fav is just scrambled with onion, garlic, tomato, chives, peppers, sausage, cheese, etc - breakfast hash I call it.

 

Scrambled.

I grew up "over hard" with the yolk broken and cooked firm.
Eating out taught me that NOBODY who works in a kitchen understands anything other than poached, scrambled, over-easy, and sunny side up.
Therefore... no matter how I tried to explain "broken yolk", I always ended up getting an undercooked yolk.

So now it's always scrambled except when I visit mom in Texas.


Funny that kitchen workers don't understand "broken yolk" unless they're making a breakfast sandwich... THEN they get it right

 

Just about any way, favs are, over easy, with toast or biscuit to sop, (not mop) up the plate, or sausage fried and crumbled into scrambled. FMTT...

 

Like mine scrambled, no MILK and mixed well.
Also a Egg Fritata with Jalapeno's,Monterey Jack,mushrooms and green onions,and some New York Spicy Sausage cooked in a Dutch oven

 

^^^^^^^^^^^^^^^^^^^^^^
THIS

 

Daily. Can't get enough of 'em. Good thing I don't have cholesterol issues (yet)! I'll take them just about any way so long as the white's cooked. No snot for me. Unless I'm making eggnog with milk and a splash of vanilla that is. And I only buy them from the lady down the road who raises chickadees. Truly free-range or nothing.

Favorite? Sandwich. Wheat toast, miracle whip, ham, cheese with an over-easy in the middle. Yum-a-dum-dum!

 

I like all forms of egg.

One not mentioned so far is 1-2 raw eggs in a caesar's salad. As said before the danger is on the outside, so the trick is to "coddle" the eggs or simply dip them in boiling water for 15 seconds. Cleaning works too.

2 coddled eggs, 1/3 cup extra virgin, 1 can anchovies, mustard, worcestershire, mustard, juice of one lemon, salt, pepper, capers, green olives if you like.

 

For me, when scrambled I add a bit of water to the well beaten eggs, when cooking this produces steam and the steam fluffs the eggs providing you don't keep poking at them the whole time they are cooking. Before the eggs hit the pan I toss a splat of butter into the hot pan and toss in diced onion, cook it translucent then add the egg, salt, pepper. Don't touch the eggs, let the bottom begin to set then going around the edge of the pan, ease the egg into the middle letting the yet uncooked egg move into that void, keep moving around the edge of the pan. Eventually push the middle to the edges. I take the pan of the heat from time to time to insure I don't over cook the eggs. Light fluffy and not all dried out. Toast with butter and I will from time to time make an egg sandwich out of this.

When I was a kid my friends father use to make eggs in a whiskey glass. Soft boil the eggs, set it in a shot glass and with the butter knife, tap around the top edge then peal away the shell. Make toast, butter it and slice it into 1" wide strips. Eat the top piece of white and dip the toast into the yoke, eat till gone.

When I fry an egg I use a non-stick pan butter crack the eggs and let them cook, as soon as the white looks cooked, cover the pan with a lid. This allows the heat to cook the clear membrane covering the yoke. I hate the slimy uncooked membrane. Salt, pepper to taste and eat with toast.

These are just a few of the ways I like eggs.

 

Make you a couple of scotch eggs. Google the recipe yum yum yum....

 

Sunnyside up for me as well.

 

Egg-In-A-Hole, cut circle out of a piece of buttered-up bread and fry the egg sunny side up in the bread, flip and serve. Mop up the yolk with the piece you cut out when you're done. Good stuff.

 

pickled jalepeno eggs, heaven in jar!

 

Raw. With the shell.

 

It's a little bit of a drive, but worth it..........Flo's Airport Cafe at the Chino Airport........steak, eggs, hash browns, biscuits and gravy!!!!!.........bring somebody on a diet with you to drive you home!!!!!