Someone doesn’t know what “denatures” means. Cooking eggs denatures the proteins at any heat. Denature doesn’t mean “breaks up” or “modifies its chemical composition”; it means “changes the 3d structure to one that’s biologically inactive”. It’s a stereochemical change, not a compositional one.
And I’ll be happy to take ivylass’s share.
When our hens are in hyperproduction, we eat as many eggs as possible. I have them for breakfast, the dogs have some with their morning feeding, and the neighbors get a dozen every so often. When blueberries are ripe I’ll toss ice, blueberries, soymilk, and a raw egg into the blender.
When the days grow short and the hens take a much needed rest, a dozen store bought eggs last a month and are only used for baking.
(Dung Beetle: the trick is to have the perfect number of hens. When one of our hens hit menopause, buying a replacement chick is a bigger decision than buying a new car)
ETA: Shaksouka with feta
I eat a boiled egg (and a yogurt) every day for lunch. Weekends, big breakfast incorporating as many eggs as possible, and I use some more in baking. We sell to the neighbors, but if they’re canny enough to wait us out, we just start giving them away for free. They make good tips for any service people that visit the house too.
The dogs do get their share as well!
Does anyone else remember the egg-loving girl from The Amanda Show?
Hard-boiled eggs reek like Satan’s flatulence, so I’ve never been brave enough to try them.
I do like eggs used in cookies and cakes, though.
I have texture issues, so the only way I can eat an egg is scrambled. If they are the least bit runny I won’t touch them. Hard boiled eggs reek. Awful smell to them…a gagging scent. Fried, over-easy, whatever you wanna call it - no way. Slimy and awful.
Sure, I like them. Especially served with ham. As long as they aren’t green.
What kind of question is this?
That’s like asking “Does anyone here like air?”
Or all the eggs consumed over the years by The Sopranos.
That reminds me of another way I like them, which I haven’t done for a while. Take a slice of white bread, tear a whole in the middle, grease a pan up good, and put the bread in the pan with the torn out part near it. Crack and egg into the while. Just as it sets flip everything over. Cook until the bread is browned and the egg is a bit runny, to taste.
I only like hamburgers.
Assuming you didn’t mean eggs should always stay liquid and at most be tepid, what are you actually recommending here?
Mmmmmm, an over-easy egg is a welcome addition to any burger.
As sure as eggs is eggs.
We got a surprise when my family moved into our new house some years back: the owner left 22 chickens: 21 hens and a rooster with a Napoleon complex. Nobody wanted them, and killing and eating them was not an option. I made a lot of frittata and cream puffs, the dogs got some in their kibble, I sneaked them into recipes, and I gave some away. I must admit it was a relief when attrition reduced their numbers, and I no longer felt like Lucy and Ethel at the chocolate factory.
Hard boiled, soft boiled or fried in butter.
I don’t eat eggs often enough, because I tend to forget I have them and they go off. Or they just stick together in the carton and break, which is really annoying.
I ought to give them another go, they’re a simple meal to put together really, and that’s one of my priorities with food.
Anyone know an eggs shelf life? We use them pretty much straight outa the bird’s arse, so never need to think about it.
For refrigerated American eggs, at least, gotta be on the order of several weeks. I know I routinely let eggs sit in the fridge for 3 weeks or so without an issue. Googling gives me a highlighted answer that says 5 weeks, which sounds about right to me. I’m fairly certain I’ve had eggs last 2 months before, when I’ve forgotten about them in the back of the fridge.
Gotta add that phrase to our advertisements. 