Ooh, this is a good idea. I’m making some deviled eggs right now.
Other than that, I like scrambled. Although on occasion over medium is good.
Can someone tell me how to make moist fluffy scrambled eggs? Umm… moist, fluffy and with melted cheddar… but mine always turns watery, grey and not very fluffy.
I love good omelet, soft boiled, and poached as well but over easy is the default choice.
Souffle all the way. Honestly, the active cook time is only slightly longer than scrambled eggs, and while it’s baking in the oven I have time to do other things.
I make roux with 2 T butter and 2 T of flour, stir in a cup of milk to make sauce, then melt in 2.5-3 ounces of shredded cheddar. Then I stir in 3 egg yolks, and if it doesn’t look thick enough, some more flour. Salt and pepper, of course. Fold in 3 egg whites beaten to soft-to-firm peaks (basically until you get bored) and bake at 400 or so until it’s done. This is enough for one very hungry person, or two people to split with a big vegetable side dish and a lot of bread.
And that’s my favorite eggs!
Ide have to say soft boiled or 3 minute eggs placed into a egg cup with the top sliced off. Then buttered bread cut into strips to help the yolk out.
Second would be scrambled with white american and a smidge of tabasco.
Third would be omelet that has been finished under a broiler.
Has anybody ever had a raw egg with a tiny hole poked into it’s shell? It actually tastes pretty good but haven’t had it since my mom served me this as a child in the early 80’s
I like eggs any way except raw, and there is one exception to the no-raw rule,
namely as used in the Japanese dish sukiyaki (actually pronounced “skiyaki”).
Speaking of which I am really suprised that sashimi/sushi has gone over so big
in the US, but s(u)kiyaki is unheard of.
Omelette – I like them plain or with some fresh herbs, but it’s the closest thing a chicken can offer to compete with a steak. Whole roast chicken? Maybe, but the omelette is a base for all good things and fats. Chicken flesh is another thing entirely, IMO.
ETA – three eggs, blazing-hot skillet with butter, pre-seasoned (BS about salting creates tough eggs, I say IME), cooked fast and perfectly done – not runny, but not dry by any means.
Scrambled, well done - no runnyness or shininess whatsoever. Uncooked egg is GROSS in the mouth.
ETA: Hard Boiled is good too. Very occasionally, I’ll go for a hard-fried egg - but it’s difficult to get, there’s always some part of the yolk that isn’t completely cooked.
I like sukiyaki and it is relatively easy to make. A raw egg in the bowl is a must before hot sukiyaki is pour in (essentially cooking extremely thinly sliced beef and veges in boiling broth as you eat on the center of table). The raw egg does not quite cook much but coats the veges and slices of meat in liquid form as you eat them.
You’re off your gourd!! Where can’t you go order an over-hard fried egg and have no runniness?
What is basted and poached?
Four scrambled egg whites, cooked hard. With S&P. Every once in a great I’ll have one or two cold boiled eggs. I don’t really like the yolk but now and then I just crave it, you know?
Other than sukiyaki western django, that is.
Actually, sukiyaki sounds interesting. Have you made it at home?
Scrambled with butter. I’ll usually add some hot pepper or hot sauce, too.
This, exactly, with a dash of salt. The perfect breakfast.
Sunny side up with a splash of Tabasco and a good chunk of fresh bread on the side.
Here’s a stupid but earnest question: If it’s just the whites, what difference does scrambling make?
It lightens them, makes them “fluffier”. A small difference but discernable.
I prefer scrambled, dry. Ideally with bacon or sausage mixed in.
If someone else is making them, basted. If I’m making them, over easy. I bought duck eggs at the farmers market last week and fried up two of them over easy. Duck yolks have it all over chicken yolks (and they damn well should at $8 a dozen.)
two scrambled, with just a little milk beat in, then cooked in butter. Mmmm. <drools>
Or, hard boiled. I can eat the hell out of hard boiled eggs! Plus once they’re hard boiled, then they can be deviled.
I have also been known to warm up corned beef hash in the pan, scoot it over to the side, and cook the scrambled eggs in that grease. But fried eggs have to be scrambled.