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Old 01-19-2019, 07:31 PM
Acsenray is offline
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Join Date: Apr 2002
Location: U.S.A.
Posts: 34,927

Your go-to egg recipes

I don't cook daily, but I cook more than a lot of people I know. One of my go-to items is egg. When I'm in a hurry and hungry, there's nothing better. These are my routine egg recipes:

— Soft-boiled eggs with toast — put eggs in pot, cover with water, turn on heat. When it reaches boiling, cover the pot, and turn off the heat. Let it sit for 8 minutes. Perfect. Crack eggs into a bowl — I don't do the egg cup thing except in restaurants

— Deviled eggs — boil eggs until hard (I use one of those timers you drop into the pot that changes color to tell you when it's done), slice in half, extract yolks and mix them with mayonnaise, Colman's mustard powder, salt, and a little apple cider vinegar. Spoon the yolk mixture back into the half whites. Or just mix the whites in and make it an egg salad. Or just eat it all out of the bowl.

— Soft scrambled eggs — beat eggs with salt and perhaps a few drops of hot sauce, melt a good amount of butter in the pan and turn the heat to low, pour in eggs and cook slowly, so they achieve the texture of porridge and can be spooned rather than cut. Finish with some more butter or a little raw egg. Sometimes add smoked oysters

— Over-easy fried —in olive oil

— Indian-style French toast —fry diced onions and a bit of diced green chilis with cilantro leaves in mustard seed oil, add to beaten eggs. Soak pieces of any kind of bread in the egg mixture and then fry in mustard seed oil. Serve with Maggi Hot & Sweet tomato sauce (ketchup)

— French omelettes —Very much like my scrambled egg recipe. Sometimes add some cheese, particularly Amul-brand processed cheese from India, but occasionally a bit of nice English farmhouse cheddar

— Poached eggs — just drop an egg into a pot of boiling water (no special equipment needed) and cook for exactly 4 minutes, extract egg with slotted spoon and dunk in cold water to stop any further cooking. When time to serve, extract from cold water bath and dab off excess water with clean paper towel. Serve with salt and pepper and toast or bread. (I've found I don't really need the hollandaise sauce, the egg is pretty tasty on its own).

What are your go-to egg recipes?

Last edited by Acsenray; 01-19-2019 at 07:32 PM.