How do you like your eggs?

Cafe Society
101

If someone else wants to make sunnyside up/basted eggs for me I’ll take that every time but if I’m making them myself it’s over easy.

102

I should add, though I voted “sunny side up” in this poll, the eggs I make most are scrambled eggs. (Usually around five times a week). My wife eats them for breakfast, and I can make them in the time it takes my bread to toast.

103

I’m hungry!!!

104

poached

105

Oh gods yes. Fried hard, scrambled well done, or hard-boiled. As long as there isn’t any** goop.**

106

I love the runny yolks. especially when they are sitting on ham and an english muffin with hollandaise.

107

IMO Benedict, Florentine, and Quiche are not really styles of egg, IMO–they’re entirely independent dishes that feature eggs prominently. You might as well have put “pasta carbonara” as an option.

I chose over easy, since I can actually pull that one off myself. No idea how to do sunny side that isn’t still mostly undone.

108

I like eggs baked into stuff like cakes.

I can’t stand the smell of hard-boiled eggs, so I’ve never tried them.

109

Over easy or sunny side up. I want a runny yolk as that is one of the greatest foods ever.

If the yolk MUST be cooked through, give me a Scotch egg. Scrambled eggs seem like kids’ food and the waste of good yolks.

110

Oh, we’re also discussing all the types we like, and not just our favorites. I likewise do not like runny yolks, and definitely not the runny whites of sunny side up or even overeasy (while I can stand a bit of softness in the yolk). And you sure as heck better hard boil them. Heck, hard boiled, mixed with butter or mayonnaise (like deviled eggs) is another favorite of mine.

I think there’s a definite theme with me–If something becomes less runny or juicy when cooked, I don’t like the runny/juicy version. If there is juice, it has to be cooked juice, like in a well-done steak (which properly should be marinaded in its own juice).

111

I’m confused. How do you marinate something in its own juice?

112

By well-done, you mean expertly prepared, right?

Right?

113

I’m hesitant to admit that it wasn’t until a full day later that I got this.
mmm

114

I assume that the OP means by “Omelets” something like French omelettes. My preference is for Spanish omelettes, where a mixture of meat and vegetables are finely diced and sauteed together, then the beaten eggs are poured on top of the mixture and allowed to cook together. That’s why I ticked the “off-the-wall” option, even though Spanish omelettes are not “off the wall”.