Scrambled or Eggs Benedict work for me. Then we have an omelet shop near us that has 20 kinds of omelets. My wife has eaten all 20.,preferring strawberry or Popeye. I eat ham and jackcheese there.
Ah, I should teach that to my boyfriend.
I learned thanks to watching the Omlette Lady. I was making the mistake of not pushing the egg so that new raw egg could run down and fill up the spot (if that makes sense) so I think there was too much raw egg when I used to try to flip it. I can now flip them in the pan without the use of a spatula. Granted, I can’t do it with much height or finesse, but at least it doesn’t end up as scrambled eggs.
Eating eggs fried that way turned me off fried eggs for years. Too rubbery for me. Gack. Now I fry them very gently on low heat, turn them over for a wee bit at the end to cook the clear stuff, and then they are deeelicious.
My faves are poached, scrambled, and a sort of scramble/frittata-ish thing like Lynn Bodoni’s; I saute onions, mushrooms, and peppers (red, orange, yellow - not so fond of green) until they’re lightly caramelized and then toss in the eggs and cook it all together. Sometimes I’ll grate in some cheddar.
I also like a good Benny. My neighbourhood cafe has one called Eggs Spice with cajun spiced chicken, mushrooms, and chipotle mayo. Divine!
I like eggs pretty much any way but raw. I didn’t like yolks until I was an adult, but now I have to dip my toast in it. Most often I’ll have eggs sunny side up. My other favorite is in a toasted Western sandwich. Other people make itty bitty Western sandwiches. Mine are like a super-thick omelette with a slice of toast underneath and on top. You throw a little bit of whatever you have lying around - lunch meat, onion, tomatoes, peppers - all diced up really small. I never have to worry about the top being runny. When the bottom is cooked, I put the lid on, turn the pan upside down, slide the egg off onto the upside-down lid and slide it back into the pan. I’ve converted my wife into an egg-lover with this meal.
BTW, my mom used to make the thing referred to above as a “Toad In The Hole.” Ours was always an egg fried in a circle cut out of bread. Since there are multiple definitions for the term, maybe it depends on where you grew up, what you’d call it.
Oh boy, I just remembered two pictures that I needed to post, I can’t believe I forgot these:
My mini shrimp/pepper egg fritata thing (which I have named “Omlette of 1000 Souls”):
My spinach shrimp fritata thing (the color is due to the fact that I ground up the spinach and mixed it with the egg):
Both are good with salsa!
I like playing around and creating things, as you can see.
I like mine raw, mixed with natto, minced onions and tsuyu (soy sauce / mirin / dashi sauce), and poured over a bowl of rice.
I prefer the Tex-Mex delight that is Migas. Scrambled with onion, peppers, tomatoes, tortilla strips, and cheese. Or, for the lazy, scrambled with salsa and the stale tortilla-chip shake at the bottom of the bag.
I like them scrambled, devilled, or in omelettes, although recently I’ve been eating them over hard. I can’t stand uncooked yolk (as a vegetarian friend put it, I don’t want all that amniotic fluid all over my plate. I know the yolk is probably more comparable to the placenta[right?] but liquified placenta is equally disgusting to me), and I actually think the yolk by itself tastes kinda gross
In order of preference:
- Egg Foo Young
- Mexican omelet
- French toast
- Fried: over easy
- Scrambled
- Boiled – hard (soft-boiled would be lowest on the list)
- Egg Toast – cut a small (1-2 inch) hole in the center of a slice of bread, crack an egg into the hole, cook under the broiler until the toast is brown
- Egg shake – no longer a viable choice – milk, vanilla flavoring, raw egg, beaten
Now that it’s springtime, I’m really looking forward to chive omelets (with both the chives and the eggs purchased at the farmer’s market).
There’s a cafe in Bend, Oregon that makes their own english muffins. Their eggs benedict are amazing.
I like them any way but over easy and raw. Hardboiled isn’t my favorite but I’ll eat them with seasoning salt.
This is a great thread to ask WHY they’re termed “over hard”, “over easy”, etc. Why not just “hard eggs” or “easy eggs”? Why the over part?
P.S. Y’all need to google “I like eggs” and watch the video. I’ll try to provide a linky later.
The first option involves no turning and (around here anyway) is Sunny Side Up. Yolk has no firming and is held in place by a slightly firm white. Just above raw as these things go.
Once you turn it, it’s “over” to some degree.
I think it’s because you flip them over, instead of sunny side up.
Ah. Seeing as I never cook them sunny side up and always flip 'em, it never occured to me. Thanks!
I believe it refers to the fact that they’re flipped.
There are eggs called “Sunny Side Up” which is an easy egg that doesn’t get flipped.
You could probably fry an egg hard without flipping it too, but you’d have too cook the whites too much.
As, you probably know, there are some great Indian dishes that use hard boiled eggs. I make one from a Madhur Jaffrey book that she calls “hard boiled eggs in a spicy cream sauce”.
The sauce is made with yogurt, onion, a ginger/garlic paste, chili, some spices, and light cream. You put in halved hard boiled eggs at the end and spoon the sauce over them. Delish.
Hey, I’m pretty sure I have this cookbook! I adore her Ekoori…YUM!
I like my eggs raw and fed to the dog.
I’m not a big fan of eggs.
My favorite are huevos racheros, although not all rachero sauces are created equal and the yolk has to be runny as hell.
I love migas but can’t get them anywhere where I am at. I did once stay with a friend in Austin, TX and I went to the Tamale House for migas every day. I mean every single day I was there.
[slight hijack]
Does it concern you that we use “eggs” in the generic to mean “chicken eggs”?
There are so many alternatives available: duck, goose, guinea, and I would assume (but never saw) turkey eggs.
Same with milk. We mean “cow milk” when we say “milk” and have to specify goat or some other critter when it’s not cow.
[/slight hijack]
I like a super-fresh egg poached with a bit of ham on the side. There’s a big egg ranch near me that sells jumbos for $3.50 a flat, and I try to serve poached eggs the same day I buy them. Eggs that fresh, when poached, stay almost as plump and oval as though they were still in their shell. Poaching leaves the whites tender, too.
I also love a soft-boiled egg served in an egg cup, and I like to cut buttered white toast into slender sticks, or “soldiers”, that will fit into the egg for dipping. I wish I could get Mr. brown to do the egg cup thing, but it’s too fussy for him and he refuses to learn to slice off the top of the egg.
Next up is a French-style omelet with a little minced tarragon out of the garden in it. Think I’ll have that for brekkies tomorrow!