I can’t stand eggs. The word itself sounds and looks weird, for starters.
It seems the majority of eggs in this country are served fried or boiled. I find the former pretty whiffy, and the latter absolutely disgusting. Boiled eggs smell awful. This is a consistent finding for me - I can be in a room and smell someone peeling a boiled egg. It smells like bad breath and farts, and I cannot fathom how anyone can ingest something that smells like that.
I learned the trick of pouring in a bit of white vinegar into a boiling pot to get rid of boiled egg funk. Works a charm on the odd occasion that the wife boils an egg.
The weird thing is, I have no problem with scrambled eggs and omelets. I actually like those egg forms. But the boiled and fried varieties are the vilest food on earth. When I heard that fried eggs are popular on hamburgers in Australia, I immediately knew I could never live there.
Anyone else have to leave the room when a boiled egg is breached?
I love eggs in almost any form, but they are one of a few foods I usually enjoy that can turn my stomach if I’m a little under the weather. They do have a very characteristic, identifiable odor, and the plain fried (not scrambled or omeletted) eggs also develop a metallic odor sometimes to go along with their usual fragrance. Since fried eggs are unpleasant to you but not scrambled eggs or omelets, maybe it’s the addition of milk or water (or cheese or broccoli) that makes them palatable. IOW, it could be that the smell of undiluted eggs is just too strong for your sniffer.
ETA: monstro’s post is forcing me to go make a fried egg sandwich now.
It’s not just you! You’ve almost entirely described my own relationship with eggs. I quite like a nice scrambled egg or a good omelet, but never never never boiled or fried. Ick.
I also can’t deal with deviled eggs, or any composed salad (like potato salad) that includes boiled eggs.
Ay, YO! When I started a working in Brooklyn, I discovered this little corner store that cooks the BEST turkey sandwich ever. They grill the turkey and the onions and they put it on a toasted roll for you, ohmygod. But the best part? THEY PUT A FRIED EGG WITH JUST THE RIGHT AMOUNT OF RUNNY YOLK on it. It is the very proof that god exists.
Eggs seem almost like different foods depending on how they’re cooked. To me, a boiled egg has a definite sulfury odor that carries over a little in the taste, a fried egg has a not unpleasant metallic tinge (maybe because I cook on cast iron), and scrambled eggs and omelets have a kind of creamy taste, even plain scrambled eggs without milk. I like all varieties of egg, aside from just raw, but I can see how someone would like one type and hate another.
I have similar tastes. I like scrambled eggs and omelets. I don’t like fried, poached, or soft boiled eggs at all. I do like deviled eggs and eat hard boiled eggs in potato salad, egg salad sandwiches, or other things, but I don’t particularly like hard boiled eggs plain. To me they tastes very different.
(As do chocolate cake, chocolate candy, chocolate ice cream and chocolate syrup. I like the former two and not the latter two at all.)
At the urging of my cardiologist I started using that egg-like product that comes in a carton. Ewwww. I have to add lots of other ingredients so I don’t taste it so much. I’d rather eat real eggs, and just cut down on the quantity.
I don’t like hard boiled, except for the yolk. I like deviled eggs but I only tolerate the egg white as the vehicle to get the yummy part into my mouth.
I don’t like fried eggs but I can eat them on a sandwich if you add enough cheese.
I can eat scrambled eggs but they are better with cheese on them.
I like omelets but the more stuff in them and on them the better. The egg is only there to hold it all together.
I can only eat the whites of hard boiled eggs, and rarely. Every other type of cooking is visually unappealing, smells terrible, and makes me want to throw up. I can’t really even cook them.
I don’t really have any other food issues, not sure why this is so. There has been many times I wish I could eat eggs, but nope.
My relationship with eggs is very similar to the OP’s. The only difference is that simply being in the presence of boiled eggs does not trouble me. I’ll let somebody else eat the things, though…
Strictly speaking, perhaps they are. But the taste and texture of a scrambled egg is so dramatically different from that of a standard fried egg (with the yolk and white not mixed together during cooking) that for me it might as well be a different food.
Boiled or fried is the only way I’ll eat them. Whites only. Usually whipped into a froth and scrambled but fried like a pancake is okay, too. If I eat a chicken tender that’s been dipped in egg (including the yolk) I can taste it and won’t eat it. But every once in a while I get a paleo urge for boiled eggs. Hard boiled, of course. And convenience-store-freezer chilled. Eaten with saltines. You could know me for thirty years and swear I’d never eat a egg yolk because of my usual preferences, but it’s the truth.
I’ve been making deviled eggs for holidays for umpteen years but have never tasted one.
Eggs are fantastic, but I’m not a huge fan of the hard-boiled kind, either, although I do like them from time to time. The problem is they’re often overcooked and become a bit mealy and stinky. Some places are very good at not overcooking their eggs, others are not so good. If you have any green/gray area around your yolk, you’ve well overcooked them.
I also don’t particularly enjoy over hard eggs or any fried egg with a cooked yolk. To me, the joy of a fried egg is that gooey yolk.
Not quite the same boat, I hate boiled, fried and scrambled eggs, but can enjoy an omelette if (and only if) it has enough strong tasting ingredients in it to drown out the egginess. Ideally cheese and ham
The right amount of runny yolk is none whatsoever. All yolks must be cooked until damn-near vulcanized before they hit my plate. Otherwise, I’ll take eggs any way. Love them scrambled, hard-boiled, fried, deviled, sliced on a salad, etc.
The only time I’ve ever enjoyed and willfully eaten a runny yolk was on a plate of Pulled Pork Benedict at Wynn Las Vegas. Mixed with the pork, the poached egg was perfect.
Ick, no, you’re not alone. My department chair ALWAYS brings deviled eggs to potlucks, and everyone else seems to enjoy them, but I can barely stand to be in the same room with them.
I don’t mind eggs if they’re part of another dish where the predominant flavor is not egg (like, say, Pad Thai), and I can live with omelets, but I really don’t understand eating them by themselves.
I much prefer a boiled egg to be overcooked than undercooked. While my goal would be for the yolk to still have a little bit of softness, that runs the risk of finding flabby unsolidified white which is instant gag time.
How do you have a hard boiled egg with unsolidified white? Even when I make soft boiled eggs (my preference), the white is set. And when I cook hardboiled eggs the way I like them, I’ve never encountered unsolidified white in them.
I’ll let somebody else eat the things, though…
