I too, am an egg whore!
Scrambled is #1, although I have to scramble them in the blender, because I must KILL that squiggily little white thing. That thing makes me sick if I get it strung out on my fork. I only buy cage free brown eggs for "breakfast". I'll use the cheap ones for other cooking. Ketchup only if they don't turn out 100% like I like them. I also like to throw a slice of Swiss in them. The key is cooking them "slow and low". Mine always used to turn out like ****, and Mom told me it was because I was cooking them as quickly as possible(like I do everything).
Eggs Benedict are wonderful, too. I'm often just too lazy to dick with the Hollandaise sauce, though. I made EB this past Sunday.
Fried are okay. I like the yellow runny, BUT THE WHITE MUST BE HARD AS A ROCK!!! If the white is runny, well, it looks like a load of............on my plate. Runny white is complete nastiness!
Omelets are good, too, although I need a better omelet pan. Used to, I had good luck at getting them to flip, but not so the past few years.
Is there a secret to a good omelet pan?
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Christine McVie- she radiated both purity and sass in equal measure, bringing light to the music of the 70s. RIP. - John Taylor(Duran Duran)
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