Chilaquiles for me, please! I prefer homemade/freshly friend tortilla chips, green enchilada sauce, jack cheese most of the time, and eggs over easy.
Other–scrambled hard. Regular scrambled just doesn’t cut it.
Isn’t there a word for that, shirred or something?
However they’re cooked I don’t think eggs should ever be brown or crispy, MY eggs anyway. I don’t mind if you want your eggs that way. I picked scrambled, that’s the way I usually do mine, but butter-basted is really good too. I have gone through different levels of runny yolk tolerance, currently zero tolerance but I used to be a toast-into-yolk dunker. They don’t have to be completely solid, but definitely not runny.
I’ve been meaning to make scotch eggs forever, haven’t yet. That is an excellent suggestion though, may motivate me to finally make some.
I checked them all, including ‘Other’. Eggs is good no matter how you cook them. Over a steak might be my favorite, in Migas a close second.
Eggs Benedict with room service I’m travelling is a treat
At home I love over easy with my special home fries or latkes.
It’s easy, and you don’t really need a deep fryer – a big skillet should suffice to cover them in grease.
The tricky part (for me) is persuading the sausage to adhere to the boiled egg, boiled eggs being . . . slippery on the surface. It usually ends up being an egg entombed in a thick clump of sausage, rather than the thinnish and uniform coating of sausage that I see in pub or convenience store versions. Wonder if there’s some trick to getting a thinner layer of sausage to uniformly cover the egg?
Over hard, preferably eaten on slightly buttered toast, with a sharp cheddar cheese. Mmm.
Otherwise hard boiled, especially if I’m in a hurry and had some made beforehand.
I don’t typically like scrambled eggs, and usually have to eat them with ketchup before they start to taste good for me.