I also rarely eat just eggs – maybe a hardboiled egg for a quick midafternoon snack, but not “just eggs” for breakfast. What else I eat varies, though it nearly always includes a starch and some fruit. (Occasionally it varies so much that no eggs are included; though there’ll be some other protein.) This morning the eggs were part of a potato/onion/garlic/cheese omelet, which was followed by an orange.
I also use eggs as an ingredient in other things; the amount depending on what I’m making, how much of it I’m making, and to some extent on how plentiful the egg supply is at the moment. Such uses generally come out to an egg or less per portion; sometimes considerably less. (I aim for leftovers when I cook.)
Many days my breakfast is dinner leftovers - for example, while reading this thread I’ve been eating my breakfast, which today consists of a generous helping of greens soup (not nearly as ascetic as it sounds - the ingredients are tons of sweet potato leaves, parsley, a few potatoes, a purple sweet potato [because I had one to use up], onion, and half-and-half, all whirred in the blender to a creamy consistency and seasoned well with white pepper, chives, and salt. Delicious and filling, and with all the sweet potato leaves I’m definitely getting a lot of nutrition.)
If I do eat eggs at home, which happens 2-3 times/week, it’s one, which I plop on top of a piece of plain toast. Could be either poached, scrambled, or fried, depending on my mood.
Breakfast out is usually some variation of eggs Benedict, so that’s two eggs.
1/3.
That’s right: one third of an egg. Every day. For breakfast.
It’s in my tiramisú, which I make every fifteen days with five large chicken eggs. I divide the resulting tiramisú in 15 bowls from IKEA (hej, they sell exactly the same ones in the USA! Also in packs of three!) and freeze them. It is a simple but very good recipe. My wife takes one out of the freezer and puts it into the fridge every morning before her yoga and static cycling exercises, so when I get up it is partly frozen, partly thawed.
That, a handfull of almonds and assorted nuts, and a bowl full of raspberries and blueberries, with a large pot of green tea that lasts until lunch, is what I call breakfast when I am at home.
Auto-self-nitpick: Come to think of it, it is actually not 1/3rd, but 1/15th of five eggs. Not exactly the same.
Eggs are a rare breakfast for me. I usually eat a bowl of oatmeal for breakfast.
I like eggs but I don’t generally buy them. Usually the only time I eat them is when I buy a half-dozen eggs to use one or two for some recipe and then fry up the remaining eggs for breakfasts. Or when I’m travelling and stop at a restaurant for breakfast.
When I do have eggs, it’s generally two and scrambled.
When it comes to usage, I probably buy an average of one dozen every six weeks. That includes those that go into things like pancakes and tuna or egg salad.
I might buy more around the holidays to make things like quiche, custard, or pound cake. Homemade egg nog spiked with rum or brandy is good too.
Considering we like eggs, and they’re an easy cook, and we don’t eat red meat (Mrs T thru preference, me for medical reasons) it’s surprising how few eggs we eat. Six or ten every fortnight, maybe, including baking. Never for breakfast at home. If we’re staying in a hotel, maybe one fried or poached or scrambled on toast. Not every day.
Eggs for lunch would be one each hard boiled with salad; one each soft boiled with toast/soldiers (ref just in case) or three between us on toast if scrambled.
Now, when I was at college, one night, drinking and watching TV with my housemates (yes, of course, it was Cool Hand Luke) one of them (M) announced loudly: I can eat fifty chocolate cream eggs!
Ahem; a chocolate cream egg:
They were probably more than 40g four decades ago. He got through 13, bless him. Then it got messy.
I don’t eat eggs that often. In a restaurant it seems the default number is two. At home when I eat eggs I normally only eat one per meal, especially these days when I’m aiming at portion control to avoid growing larger.
Just happen to be making a five egg vegetable and cheese omelet for my wife and I to share for dinner. Carrots, broccoli, and some leftover sautéed wild mushrooms and chopped leftover green beans with provolone.
It’s an occasional late light dinner item but not a morning food in our household. Once every few weeks.
Every few weeks we have breakfast for dinner. It’s usually to save time so simple stuff like canned corned beef hash and fried eggs. Occasionally we’ll go for fancy omelets or Scotch eggs.
If eating at home, one egg. It out at a diner, two. Unless the diner has one of those “small eater” or “senior” meals with just one egg, in which case I’ll get that.
I used to like over easy eggs, but I’ve gotten to like “jammy” eggs, which are over medium. The yolk is semi-cooked but still a bit translucent, and has the texture of soft jam. It’s hard to achieve but wonderful when you get it just right.
Usually two. One seems to little and three seems too much. Unless you are talking Deviled Eggs. Then all bets are off. It’s like I can only eat one hamburger for dinner but put me in a backyard BBQ and all of a sudden a hot dog, burger, rib and, maybe later, a steak is not out of the question.
each to their own and all that. Texture should be like a block of cheddar that’s been sitting out on the counter for a couple hours. A fork-cuttable solid.
Couple times a month I will make me 2 small egg and sausage burritos for breakfast. If I eat out for breakfast I might have a couple more. My cholesterol number tend to be high and eggs are on the list of things to eat sparingly.
Two, at most, and that’s usually only if I’m having hash brown taters. This morning we had savory oatmeal with a fried egg on top. My wife is the egg freak. She’d eat them at every meal, I think. I often make her an omelet or a scramble while I have a bagel or a sausage sandwich. I do like a fried egg sandwich: buttered English muffin, over-easy egg, topped with bacon, sriracha and mayo.
For breakfast? One over easy on toast or two scrambled with green chile (also with, but not on, toast). For lunch/brunch? Two over easy on toast or three in an omelet with whatever I’m not too lazy to put in it - often leftover vegetables and some grated cheddar (and the ever-present toast). Or one hard-boiled egg in a sandwich, sliced or diced into egg salad. Or just with salt on a plate with some cheese and crackers. When I’m lucky enough to have eggs for dinner, it’s often in a fried egg sandwich. Or a quiche, if I’m feeling fancy.
Most of my protein intake comes from eggs and cheese. Our household of three goes through about a dozen a week, and most of that’s me.
