Ketchup and eggs — blech! But wait

[Inner_Stickler]

I agree. I don’t put it on things like brats or in sauces and marinades but if you hand me a ball park frank, I want French’s.

[Common_Tater]

@pulykamell

I love the stuff. I mean, I have about six different mustards in my fridge right now, but I think yellow ballpark mustard gets a bad rap. It’s the only one that tastes right on a hot dog or hamburger to me.

Different tools depending on application! I like the German Senf that is packaged in tubes. Hot mustard. Great stuff. Yellow American has its place on dogs and burgers, the cheaper the better.

Lots of flavors or items we say we don’t like together are just a matter of location. I wouldn’t put ketchup on a fried egg or my jelly toast but a little ketchup on an omelet is OK, and will get eaten in the next bite together. I think it’s the diversity of flavors that makes breakfast taste good anytime.

[Doug_K]

@John_Mace

Ketchup is OK on a hotdog. I can’t imagine putting it on anything else. Especially that sugary crap that is what most people think of when they think of ketchup. But hey, whatever floats your boat. 'Saul Good-man.

Hear, hear!

Catsup and hot dogs are mutually inclusive. Which means that catsup is only edible when applied to a hot dog, and hot dogs are only edible with catsup applied.

[Claude_Remains]

@Acsenray

My omelettes and scrambled eggs aren’t the same. At least the omelettes I would put ketchup on. A French omelette is sort of a type of scrambled egg. No ketchup on that.

(Still there’s a big difference between a French omelette and scrambled eggs. Scrambled eggs are more like a porridge eaten with a spoon. There’s no outside or inside really. An omelette has a skin that has to be sliced through. Bottom line, scrambled eggs and omelettes are completely different foods.)

But an omelette that’s very thin, cooked well through and folded—to me is nothing like a scrambled egg. It’s crispy on the edges and firm throughout. It’s a solid thing that you could pick up and throw across the room and it would land as a single piece. Throwing scrambled eggs would make a huge mess.

As for the comments on French toast, I’ll just ignore that. Sweet French toast is so alien to me that I would rathers mother it with ketchup and try to fool myself into believing it’s the savory kind I would make.

I’m not sure if you know the difference between your asshole, a crepe and a monte cristo sandwich.

[Chronos]

[Moderating]

Claude Remains, that is way over the top. Consider this a formal Warning for personal insults. Do not do this again.

[pulykamell]

Yeah, that just suddenly and surprisingly escalated.

[Chronos]

[Moderating]
And now it’s de-escalated. Let’s not have any more talk on that point here.

[pulykamell]

@Common_Tater

Different tools depending on application! I like the German Senf that is packaged in tubes. Hot mustard. Great stuff. Yellow American has its place on dogs and burgers, the cheaper the better.

Lots of flavors or items we say we don’t like together are just a matter of location. I wouldn’t put ketchup on a fried egg or my jelly toast but a little ketchup on an omelet is OK, and will get eaten in the next bite together. I think it’s the diversity of flavors that makes breakfast taste good anytime.

The weird thing is I like it on my hashbrowns (or prefer some of the other suggestions, like HP sauce, but that’s hardly universally available here), but not on eggs. But if they all happen to be in proximity to each other, I’ll scoop them up all in one bite. I think I feel ketchup must go with something carb-y or something like that.

[Kimballkid]

My mom puts ketchup on egg and I thought it was weird but I tried it. After that, I still thought it was weird, plus I had incredible inedible eggs.

[Kimballkid]

@pulykamell

The weird thing is I like it on my hashbrowns (or prefer some of the other suggestions, like HP sauce, but that’s hardly universally available here), but not on eggs.

I like my eggs over-easy so I can soak my hash browns in the yolk.

[pulykamell]

@Kimballkid

I like my eggs over-easy so I can soak my hash browns in the yolk.

Oh, that, too! But there’s usually not quite enough yolk to go around.

[Inner_Stickler]

Clearly you’re not making enough eggs.

[Elemenopy]

Silly rabbit…mustard is for sausages!

I like about 40 kinds of mustard and about 40 kinds of sausage, and sometimes I get them to go together perfectly. But the mistakes are okay, too.

Ketchup is good for a couple things. The first is mixing it with Hellman’s mayo. Then it is fit for a fry sauce or dunking generic grilled cheese into. It’s also ok for putting a squirt on meatloaf or macaroni cheese or a corndog (with yellow mustard, natch) or this horrible but tasty concoction I make about once a year. It’s like creamed chipped beef, only I make it with minced beef, browned onions, garlic and celery in a white sauce, plus cheddar. Sometimes mushroom. Then I serve it over creamy mashed potatoes with a wee drizzle of ketchup and mustard on top. It’s like a really bad deconstructed shepherd’s pie, but we like it and call it hamburger volcano. It actually elevates both the ketchup and the slop below. We used to get a version of this as a regular school lunch, but I’ve improved upon their methods. Serve with green peas or beans on the side.

Edit: I’ve never had purely savory French toast (Monte Cristo notwithstanding) much less with ketchup, but I suppose I could be converted if it was like a croque Madame. Still, dijon/mayo sounds like a superior sauce, or maybe A-1.

[MikeF]

Eggs scrambled with hot Italian sausage, bell peppers (red & green), onions, potatoes and cheese. And ketchup. Lots.

Hot dogs, you say? Ketchup AND mustard AND relish.

Burgers - ketchup.

French toast - real maple syrup.