Fortunately for me, really the only way I can cook them just happens to be the way I like them.
Scrambled with a harty portion of mexican cheddar cheese.
Now if someone else is doing the cooking or if I go out for breakfast, I would probably order an omelette with all sorts of items thrown in.
Similar to the “How do you like your steak” thread, the yolk has to be thoroughly cooked. I wouldn’t eat a sunny-side-up egg if I were paid to. Never could understand the folks who dip their toast or bread into the egg yolk and eat it that way.
Ugghh. I see that as being akin to holding a raw egg over your mouth and breaking the shell and then swallowing it whole.
Hard boiled. The yolk must be solid. I don’t even like it if it’s a little dark in the middle (as though the yolk wasn’t finished completely solidifying).
When I scramble eggs, I like to mix in a little chili powder. I call this southwestern-style scrambled eggs.
I miss soft-cooked eggs: both sunny-side up and soft-boiled. When I was a kid my mom would make soft-boiled eggs with strips of toast for dunking…yum! These days I make do with lightly-done hard-boiled eggs and over easy. Not that I’ll turn up my nose at scrambled or poached eggs, of course.
I have trouble remembering the terminology for cooking eggs. I want them cracked in the pan, flipped and cooked on the other side. White done, yolk runny. Can’t it it when they don’t flip them over. That’s just too raw for me.
Breakfast most days is scrambled with diced ham, chopped spinach or basil, and good chevre, or all of the above baked into a quiche with onions and garlic.
I like to make egg salad with a little mayo and curry powder.
I take my eggs scrambled with some cheese. But as the result of a thread I read here a few months ago, I’m going to try some plain scrambled with tabasco.
The old hash house term for fried eggs served on toast: “Adam and Eve on a raft.” Want broken yolks? “And poke out their eyes!”
I love Duncan eggs (soft yokes for dunkin’ toast) damn the salmonella and full speed ahead. “Over Easy” is usually neither, and your yolk breaks. Sunny side up leaves the yolk cold & the white raw (yuk) so what I do is start frying them sunny side up, then throw in a palmful of water (maybe with soy sauce or tabasco) and cover the pan to create a steam dome. This seals the yolk in.
I went six months in the Navy eating only reconstitued powdered eggs. When we got back to San Diego I went into a diner and ordered a dozen fried eggs, just like Steve McQueen in the Sand Pebbles. I’ll never forget hearing the cook all the way from the back kitchen saying “A DOZEN?!” when she got my order.
Another egg story I have is from a road trip through the Bible belt. There were billboards every few miles of an adorable (white) baby with the slogan “Kill her now it’s murder. Kill her six months ago it’s abortion!” I wondered what it would cost to post chicken pictures with “kill her now it’s fricasee. Kill her six months ago its tortilla de huevos!”
Back to the OP, now that I’m through cracking up (yolk!yolk!yolk!) over Hastur’s post…
Fergit salmonella. Overcooked eggs are a travesty and an abomination, nasty to eat and too rubbery to digest. In their simplest forms…if fried, over easy; gently, tenderly cooking the albumen, making the whites solid but delicate, the yolks warm and suave, with all traces of sliminess carefully tranformed.
Hollandaise…pure bliss. Yolks, lemon juice, butter, a titch of cayenne. “I’ve been a fool for lesser things.”
Scrambled? Never beaten, just stirred with a bit of milk or water, then cooked slowly, gently, over low heat and in real butter, until soft, fluffy curds form. When they’re still glossy and un-set a few dashes of fresh herbs can be sprinkled over, cheese folded in, tortillas heated, good bread toasted, whatever.
And let’s not ignore raw eggs in cookie dough. Rumor has it that some people bake cookie dough.
I don’t eat eggs often, but I love them scrambled with LOTS of cheese. And broccoli. And shrimp. And tabasco.
Down South, I was taught the “proper” way to eat grits: Order them with runny eggs & sausage. Add lots of pepper. Mix the whole mess up into a slimy glop, and eat with buttered toast. I used to eat them at the Waffle House that way - haven’t done that for years. yum. It’s almost 1 am & I’m getting hungry now…
I agree with Hastur, BTW. Unfertilised is best. I used to have free range chickens for meat & eggs, and one had to be vewwy careful to get recent eggs. Because there’s nothing that kills appetite more than breaking an egg & having a little embryonic chick drop into the fry pan or cookie dough. ICK.
Mmmmm, curry powder. Over-medium with a sprinkling of curry powder. Or hard-boiled, with salt and curry powder. Or poached on toast (no curry powder).
Best eggs I’ve had were the ones from the chickens used in the state encephalitis surveillance program. Huge and very tasty (these are well-fed chickens). Yum!
