I like my staken, not shirred.
:ducks&runs:
I picked Sunny Side Up, however, as a kid, my Mom would make me soft boiled eggs with a hunk of buttered bread. That was a treat!
Edit:
I’ve started frying my eggs mostly. I sprinkle on kosher salt, fresh black pepper, then slap that baby into a good, toasted roll with butter. Now I’m hungry.
:throws rotten eggs at RobDog:
Multiple choices:
eggs scrambled with lots of onion and sprinkled lightly with truffled salt
deviled eggs, in many versions
baked in a muffin tin lined with prosciuto, deli turkey, or grated potatoes
veggie omelets
frittata made with any leftovers in the house
pannukakku – a breakfast custard, like a Dutch baby, with maple syrup or mixed berries
in a nest or in benedict or florentine are nice once in a while, if I feel I can splurge on the bread. But if I’m choosing between carbs, I’ll pick potato over bread every time.
Excuse the smell everyone.
That sounds yummy. I think I’d prefer some finely snipped chives though rather than onion; slightly more delicate maybe. Just looked on Amazon and truffled salt is £15 for 100g… yikes! I do have a black truffle in a jar though that my boss gave to me a while ago. I guess I could just fill the jar with salt and let it infuse. I assume the type of salt doesn’t really matter?
Speaking of salt, what’s very dreamy is hard boiled eggs dipped in celery salt. Especially quail eggs. Quite a common canape in the UK… well, at poncy parties they are.
Over hard with a slice of melty american cheese between two slices of grainy wheat toast.
I like them any which way but prefer them runny or wet. Current favorite: sunny side up on fried rice for breakfast.
Maybe I judged too harshly. I like steak 'n eggs, too.
Oh, right. And you rotten egged me.
Of all da noive… grumble grumble grumble
I like my eggs poached.
I love poached eggs, that moment when you pierce the yolk and it oozes out is sublime!! I never heard of a basted egg, in the UK we’d just call that a fried egg. A fried egg sat on a piece of black (blood) pudding is divine.
You didn’t mention raw:
When I was a kid I went in the chicken pen (a couple of times, not as a habit), took an egg, made a hole at each end and sucked the whole content.
Not anymore.
We are fond of eggs in our house (well we are fond o’ BREAKFASTS) but we usually make scrambled for convenience. However when we go out I am full on ordering my eggs “sunny and runny”. Unfortunately, in Vancouver, sunny and runny either gets a “We won’t make them that way, health department rules” or it gets me a rubbery white disk with plastic yellow orbs on top. So I order “over easy” which at least gets me nice runny yolks.
When I do get my proper sunny eggs they should go on either toast or pancake, post-haste.
[quote=“April_R, post:20, topic:643375”]
In all seriousness I like the way the eggs in egg sushi (tomago) tastes. It’s may favorite kind of egg, but I have no clue how to make it that way myself.
http://www.sushiencyclopedia.com/sushi_menu/egg_sushi.html
So yummers. It’s some kind of sweet Japanese omelet, and it is divine.
Here is a video on how to make one, but there is zero chance I could do it. Maybe I van just take the guy in the video home with me.
[/QUOTE]My favorite as well.
The style is called tamagoyaki and you need a special kind of pan to do it.
Partially cooked egg whites.
Oops wrong thread and wrong board.
That reminds me - nobody’s mentioned balut yet…
While I like eggs in almost any configuration, I’m having trouble choosing between omelet and deviled egg as my favorite. Both are occasional treats, not things I can do often.
I think I’ll give the edge to deviled eggs, since I have tasted omelets that are bad, as they have things in them I don’t like. I’ve never had a bad deviled egg, even when they had–shudder–yellow mustard in them.
Oh, and if you want a kind you left out, I nominate egg drop soup, which is amazing.
Love them all, including raw in a smoothie.
If I had to pick a favorite? Poached. Eggs Sardou, Eggs Conti, and my own signature dish of poached eggs in an okra, tomatoe, chili pepper concoction.
I am the walrus.