# So how do you like your eggs? **URL:** \ **Category:** Cafe Society\ **Created:** [October 20, 2011, 1:21pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244 "2011-10-20T13:21:56Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 20, 2011, 5:04pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/61 "2011-10-20T17:04:21Z")
> [@Terraplane](#): > > Generally I go for an omelette. Quick and easy and delicious with any number of filling variations. If I have time and feel like making an effort my favorite eggs are [slow-scrambled eggs](http://wellfed.typepad.com/well_fed/2006/04/slowcooked_scra.html). Add some cheese and chives and serve over slices of good toasted sourdough, with bacon and maybe some pan fried cherry tomatoes on the side and I’m in breakfast heaven. I always cook scrambled eggs on med-low. Anything else pretty much ruins them. High heat can cause watery eggs and browning, neither of which is a good option for scrambled, IMO. As for flipping fried eggs, I don’t use a spatula, just roll them over using the pan as the turning tool. If you do it right, the yolks won’t break. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [October 20, 2011, 5:39pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/62 "2011-10-20T17:39:44Z")
Basted: Originally as a child my Mom would baste the eggs with bacon grease. Now as a “healthy” adult I steam baste them with water and a lid until a very thin layer of white forms on the yolk but the yolk is still runny. With seasoning salt, pepper, and extra buttered light toast. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [October 20, 2011, 5:44pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/63 "2011-10-20T17:44:51Z")
If I’m ordering eggs at a restaurant, it’ll be eggs Benedict if that’s an option. At home? Usually scrambled, sometimes poached. ---
**Author:** ![Maeglin](https://avatars.discourse-cdn.com/v4/letter/m/8baadc/32.png) [@Maeglin](https://boards.straightdope.com/u/Maeglin)\ **Post date:** [October 20, 2011, 7:30pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/64 "2011-10-20T19:30:15Z")
I recently started making eggs sous vide, cooked for about 35 mins in a 162F water bath. It’s hard to eat them any other way now. ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [October 20, 2011, 8:04pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/65 "2011-10-20T20:04:47Z")
Scrambled or in an omlet. There’s something about an egg that looks like an egg with the separate white and yellow that makes me gag. ---
**Author:** ![Khadaji](https://avatars.discourse-cdn.com/v4/letter/k/9e8a1a/32.png) [@Khadaji](https://boards.straightdope.com/u/Khadaji)\ **Post date:** [October 20, 2011, 8:10pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/66 "2011-10-20T20:10:06Z")
Over easy if I have them with home fries. Scrambled or omelet otherwise. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [October 20, 2011, 8:35pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/67 "2011-10-20T20:35:11Z")
Soft poached on a buttered cumpet . ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [October 20, 2011, 9:30pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/68 "2011-10-20T21:30:00Z")
I voted ‘scrambled’. I don’t know what a lot of the other terms even mean. ---
**Author:** ![boytyperanma](https://avatars.discourse-cdn.com/v4/letter/b/4491bb/32.png) [@boytyperanma](https://boards.straightdope.com/u/boytyperanma)\ **Post date:** [October 20, 2011, 9:38pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/69 "2011-10-20T21:38:04Z")
I don’t really like eggs so rarely eat them. When I do, I order over easy. I like dipping my toast in egg yoke. If I get around to eating the egg white I prefer it a little crispy. If it wasn’t so wasteful I’d have eggs all the time just to dip my toast. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 20, 2011, 11:34pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/70 "2011-10-20T23:34:39Z")
Well, if I’m going to eat my eggs with sausage or bacon or hash, or with pancakes or Waffles, typically for breakfast I will have them in the House Custom, Over Easy. I prepare them normally in butter in a nonstick pan, I usually turn them with a spatula, but sometimes I pan flip. My trick is to then turn off the burner, and let them cook on the yolk side for maybe 20 seconds from the residual heat of the pan, which makes for pretty consistent overeasy eggs, no runny or uncooked white- it makes no sense when people tell me that over easy should have undercooked whites, that begs the purpose of turning them in the first place and it would seem to be impossible to undercook the delicate white if it is searing against the pan surface. If I am making bacon I sort of deep fry them in the inch or so of bacon grease and hot-oil baste them till they are white throughout with a runny yolk, and slightly crispy around the edges, bubbly whites. If I make them for one of my favorites, the fried egg sandwich, I puncture the yolk and fry over medium to over hard. ---
**Author:** ![moejoe](https://avatars.discourse-cdn.com/v4/letter/m/9de053/32.png) [@moejoe](https://boards.straightdope.com/u/moejoe)\ **Post date:** [October 21, 2011, 1:15am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/71 "2011-10-21T01:15:19Z")
> [@aceplace57](#): > > I’ve always wondered how breakfast buffets get such mouth watering creamy scrambled eggs. Shonney’s had the best scrambled eggs on their buffets that I’ve ever eaten. I used to love breakfast at hospitals because they had similar creamy scrambled eggs. > > Scrambled eggs at home never come out good, They are dry and don’t stick together. They fall off your fork in clumps as you try to eat them. I gave up trying to scramble eggs at home long ago. Yes! My mom makes her eggs just like that and they’re amazing. I’ve had her show me several times but I still think it’s mostly magic. She says use just almost one tsp of water for every two eggs (never milk) and a very hot buttered pan. Also don’t “manhandle” them in the pan 🙂 she uses a big spoon and a gentle hand to just sort of flip over clumps of egg. It goes quick too, less than a minute and they’re done! ---
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [October 21, 2011, 1:20am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/72 "2011-10-21T01:20:22Z")
Well, maybe it was a regional thing. I grew up in Florida. Over Medium always seemed to have the yolk cooked too much. Maybe it was just the places we frequented. ---
**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\ **Post date:** [October 21, 2011, 1:24am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/73 "2011-10-21T01:24:57Z")
I like 'em any which way. My dad used to like them shirred. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 21, 2011, 3:06am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/74 "2011-10-21T03:06:50Z")
Anybody ever have an Aborigine Emu or Pygmy Ostrich egg baked into the dirt under embers? A bit gritty, from what I understand. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 21, 2011, 3:09am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/75 "2011-10-21T03:09:01Z")
I had one fried sunny side up off a vegas sidewalk once, just to prove it could be done. ---
**Author:** ![WOOKINPANUB](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wookinpanub/32/132_2.png) [@WOOKINPANUB](https://boards.straightdope.com/u/WOOKINPANUB)\ **Post date:** [October 21, 2011, 3:37am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/76 "2011-10-21T03:37:27Z")
> [@Annie-Xmas](#): > > Scrambled or in an omlet. There’s something about an egg that looks like an egg with the separate white and yellow that makes me gag. Exactamundo. I have never nor would I ever eat them any other way. Can anyone describe what the yellow tastes like on it’s own. especially when still runny? That’s an honest question because I cannot imagine. I literally marvel that people can even get a hard boiled egg in the vicinity of their mouth \. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [October 21, 2011, 4:30am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/77 "2011-10-21T04:30:54Z")
A good, runny, deep and rich yellow yolk is heavy… the cholesterolis palpable. Yellow is my taste and association for that richness. Strangely, it is like fruit inverse. Just as the Lemon is not quite complete without the external zest or skin, the egg is incomplete, internally without its yolk. ---
**Author:** ![Wheelz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wheelz/32/5718_2.png) [@Wheelz](https://boards.straightdope.com/u/Wheelz)\ **Post date:** [October 21, 2011, 1:58pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/78 "2011-10-21T13:58:43Z")
> [@Idle\_Thoughts](#): > > My dad used to like them shirred. I’ve never seen that term before. Had to look it up. Consider a tiny bit of egg ignorance (eggnorance?) fought. ---
**Author:** ![Vita\_Beata](https://avatars.discourse-cdn.com/v4/letter/v/a9a28c/32.png) [@Vita\_Beata](https://boards.straightdope.com/u/Vita_Beata)\ **Post date:** [October 21, 2011, 2:06pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/79 "2011-10-21T14:06:23Z")
I voted scrambled, but could have voted for any and all choices. Scrambled with cheese eggs: here I come! ---
**Author:** ![WOOKINPANUB](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wookinpanub/32/132_2.png) [@WOOKINPANUB](https://boards.straightdope.com/u/WOOKINPANUB)\ **Post date:** [October 21, 2011, 2:17pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/80 "2011-10-21T14:17:24Z")
> [@devilsknew](#): > > A good, runny, deep and rich yellow yolk is heavy… the cholesterolis palpable. Yellow is my taste and association for that richness. Strangely, it is like fruit inverse. Just as the Lemon is not quite complete without the external zest or skin, the egg is incomplete, internally without its yolk. How pretty!It doesn’t make me want to egg yolks but it is a lovely turn of phrase. [Previous page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=3) [Next page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=5)