How do you like your eggs?

[Red]

I love eggs in a multitude of ways, but the best has to be Eggs Benedict (yes, it deserves to be capitalized). With crispy strip bacon on an english muffin, smothered shamelessly in hollandaise sauce. Throw some hash browns and toast on the side and BOOYA, you have the perfect breakfast. Wash it down with some fresh apple juice and a vanilla milkshake and you'll totally piss yourself. Its astounding I'm not huge.

[strandinthewind]

Originally Posted by SuzeQuze

Good lord. Now that's a racket!

Egg whites (albumen) are an excellent source of protein as seen here http://www.bodybuildingforyou.com/pr...gg-protein.htm

[strandinthewind]

Originally Posted by Patti

. . . I like deviled eggs, too, but eat those only maybe once a year.

Mine are TO DIE FOR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

But, like you, I eat them maybe once a year!

[Miss Vicky]

Scrambled and sprinkled with black pepper.

Or there's a dish that I order at IHOP called Migas, which is scrambled eggs, cheese, tortilla strips, and jalapeno peppers. Serve that up with a big glass of ice cold milk and I'm in heaven.

[tuigirl]

oh thanks for the explanation JannieC..haha, seems I've been doing "over easy" eggs for ages then, I've always liked them this way

[HomerMcvie]

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?

[Red]

Originally Posted by HomerMcvie

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!

I know!!! I have yet to totally master the technique though, so I usually feel I have to compromise the yolk's runniness (to a degree) so I don't wind up with a big plate of spooge.

So have you found a way of totally getting around this?

[HomerMcvie]

Originally Posted by Red

I know!!! I have yet to totally master the technique though, so I usually feel I have to compromise the yolk's runniness (to a degree) so I don't wind up with a big plate of spooge.

So have you found a way of totally getting around this?

Not really. Like you said, you have to compromise a little of the yellow, in order to insure a spooge-free plate! That's probably the main reason I rarely do fried.........fear of the spooge!

[Red]

Originally Posted by HomerMcvie

Not really. Like you said, you have to compromise a little of the yellow, in order to insure a spooge-free plate! That's probably the main reason I rarely do fried.........fear of the spooge!

Certainly over-easy rather than sunny side up will assist in a major spooge decrease. Beyond that though, I'm at a loss.
I'll let you know if I ever find the answer.

[Richard B]

Originally Posted by Miss Vicky

Or there's a dish that I order at IHOP called Migas, which is scrambled eggs, cheese, tortilla strips, and jalapeno peppers.

Did you know that Whitney Houston loves IHOP. It's her second favorite place to be.

[ragandbone]

Ok, we are talking about eggs at 12:30 am PST!
When I worked brunches, we served something called a "basted" egg, and I think this is what some of you are looking for: a spooge free, perfect egg. Perhaps.
Read on, here is the link for supposedly "perfect eggs"
http://recipehut.homestead.com/PerfectEggs.html

p.s. anyone else think that "recipehut" is an unappetizing website name?

[elie]

I like eggs cooked in any way, but I guess I prefer scrambled, with tomato (we do that a lot in Greece).
But I can't eat more than one in one meal (I know people who eat 4 ).

However, it's been a while since I ate an egg. There's a huge talk in southern Europe about the poultry disease whatever it's called and we are advised to stay away from poultry etc. Maybe it's exaggerated a bit, though.

[skcin]

Originally Posted by Red

I know!!! I have yet to totally master the technique though, so I usually feel I have to compromise the yolk's runniness (to a degree) so I don't wind up with a big plate of spooge.

So have you found a way of totally getting around this?

You guys are so right, the white MUST be firm & completely cooked.

My husband cooks breakfast on weekends if he's not working, and he is the master of the over easy egg. I am not, I always break the yolk, therefore making a combination of lazy scrambled & over hard.

And I forgot deviled eggs until everyone mentioned them, I love them too but eat them rarely - usually at parties or holidays. I don't think I've ever made them myself.

Jannie C - when I'm doing WW (which I'm trying to follow again with moderate success) I still eat eggs, but only 1 or 2 days a week. One of my fave things is 1 fried egg with a slice of 2% cheese between 2 slices of toasted light bread. Only 4 points for a breakfast that's pretty damn filling. Throw on a piece of bacon or ham, or some fresh fruit on the side for 5 points. YUM! If I'm doing an omelet, I use 1 whole egg & 2 whites, mushrooms & some cheese.

[Ghosty]

I have been in such an egg mood latey that this topic was so funny to see. I have been having egg on toast a lot the past two weeks. You butter a piece of toast and then put a soft boiled egg on it. And a dash of sea salt. Yum!

I also love scrambled egg with crumbled feta cheese and fresh cracked pepper mixed in.

Fried eggs are good too and on my Italian side of the family we fry them with a little oil, not butter, and sprinkle red pepper flakes on it. Very tastey.

Here's another recipe I *love*. You need a good "peasant" sort of bread. Like bread from a bakery or from the bakery section of the grocery store (not white sliced bread, like Wonder bread, you know what I mean?). And it works best if it's stale, like a few days old, getting hard. You put pieces of it in a little chopper machine to turn it into bread crumbs- not too fine though. You mix in some dried thyme and a little salt and pepper into the bread crumbs. I love thyme so I add a good amount, but it's all up to you and what you prefer. If you hate thyme, you could add dried basil instead (or if you love oregano, you could use that, but I think that's a little too strong for this recipe). Thyme really makes it so tasty. Parsley is good for those who don't like much of an herb flavor at all.

Melt some butter in a fry pan (non-stick pan is best for this). Sprinkle a good layer of bread crumbs into the melted butter. Enough to form a decent, somewhat thick layer. Cook it a bit - be careful not to burn. A low to medium or medium heat is good -keep an eye on it. Then you crack a few eggs onto the top of the cooking bread crumbs. You can then cook the eggs however you like. Leave the yolks sunny side up, or if you like cooked, hard yokes, you can break them a little so they cook up hard. Then you slide it all out onto a plate, or take a spatula and carefully take out an egg at a time, with the bread crumbs underneath the egg. Then in your now empty fry pan, pour a little vinegar into it. Red wine vinegar works great for this, or balsamic if you like balsamic. Add a pinch or two of sugar to it - however much your tastebuds prefer. Cook it down to reduce it. Then you pour or sprinkle a little bit of it over the eggs and bread crumbs. You can use as much or as little as you prefer. (You could add pepper to the vinegar and sugar too if you like it spicier). It's really delicious. I made it for someone who said that hate vinegar, but they actually loved it. (Well, on theirs I only put a tiny amount of the vinegar mixture. On mine I always put a good amount of the vinegar because I love it - and it's tasty with the sugar added to it and having been cooked down for a few minutes - it sweetens up so it's like sweet and sour, or sweet and tart. You don't drench the eggs in it, you just sprinkle it around). This is so delicious, and so easy to make. Now I am definitely going to go buy some bread later today....

[skcin]

^ WOW! That sounds delish!

The bread reminded me - anyone's mom used to make them a a "bird's nest?" Scoop out a hole in the center of a slice of bread & butter one side of the bread. Start frying it in a pan & crack an egg into the center & cook to desired consistency. Ahh, the memories....