How do you like your eggs?

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Randy Bowman
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How do you like your eggs?

#1 Post by Randy Bowman »

1. Eggs Benedict
2. Bacon, cheese omelet
3. Scrambled with bacon and cheese
4. Chili and cheese omelet
5. Hard boiled, peeled and pickled for at least 2 to 4 weeks in pickled beet juice.

Anybody lose on it # 5?
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Terence T-Bone Livingston
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#2 Post by Terence T-Bone Livingston »

I said "Over and Easy."

She said "Fertilized."

Time for bacon.

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#3 Post by Todd F r e n c h »

Century eggs, anyone?

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#4 Post by benjamin laird marshall »

Never overcooked. Amazing how many very good cooks get that wrong.
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#5 Post by Greg Pierce »

As part of one of these:

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The "Don Juan" at Juan in a Million here in lovely Austin.

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#6 Post by Alex H-C »

@Todd

I live in Singapore and adore century eggs! An acquired taste for sure. Quite uremic.
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#7 Post by John O' »

To Go !
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#8 Post by Michael Bowden »

Greg Pierce wrote:As part of one of these:

Image


The "Don Juan" at Juan in a Million here in lovely Austin.
Thinking of a stop there from the airport on the way to Franklin.....thoughts?
I'm taller than Zach Lang.

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#9 Post by Joe B »

Over easy or poached
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#10 Post by Bill Tex Landreth »

Michael Bowden wrote:
Greg Pierce wrote:As part of one of these:

Image


The "Don Juan" at Juan in a Million here in lovely Austin.
Thinking of a stop there from the airport on the way to Franklin.....thoughts?
My thoughts are no freakin' way you guys will be riding with me in the car for 12 hours if you get one of those.
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#11 Post by Chris Freemott »

Poached. All others are pretenders to the throne.

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#12 Post by Jay Miller »

A very slightly undercooked hard boiled egg warm from the water
Soft boiled egg with toast
Sunny side up (preferably using the brilliant method posted here of getting crispy whites and runny yolks) with toast
Deviled eggs
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#13 Post by debbie holm »

The Rollie Eggmaster Cooking System Makes Eggs on a Stick

http://laughingsquid.com/the-rollie-egg ... on-a-stick

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#14 Post by Greg Pierce »

Michael Bowden wrote:
Greg Pierce wrote:As part of one of these:

Image


The "Don Juan" at Juan in a Million here in lovely Austin.
Thinking of a stop there from the airport on the way to Franklin.....thoughts?

Michael,

The Don Juan is HUGE. It will easily feed two hungry people. You will not be able to meet your meat quota if you eat it at any time during your BBQ marathon.

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#15 Post by RyanC »

my first inclination is poached or over easy, but really nothing beats a perfectly scrambled egg (although most screw it up)
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#16 Post by Richard Malloy »

As an omelette or custardy slow scramble with wild mushrooms and/or truffles.

As a tortilla de patata, still creamy inside, jamon on the side.

A single, beautiful raw yolk with tuna or beef tartar.

As lightly poached over asparagus with hollandaise.

As a carbonara (a totally proper one with guanciale and pecorino - and no f*cking cream!).

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#17 Post by Jason Hagen »

Poached super slow and low in EVOO.

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#18 Post by Robert.Fleming »

Alex H-C wrote:@Todd
What does "@" followed by a name mean? Well, okay, I guess I get what it means, but what kind of convention is it?

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#19 Post by zachary l a n g »

Chris Freemott wrote:Poached. All others are pretenders to the throne.

...with runny whites of course!!!!


Sorry - inside joke!

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#20 Post by alan weinberg »

whites only, burned and then burned some more.
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#21 Post by Tom Moore »

In a McMuffin what else?

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#22 Post by Kenny H »

It's weird how people like crispy whites, I cannot stand crispy whites. I will cook an egg in a pan so slow it will be completely soft.

Over easy.
Poached.
Or scrambled and slightly underdone with chives and melted cheddar.
Hollandaise always a plus.
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#23 Post by Michael Bowden »

Chris Freemott wrote:Poached. All others are pretenders to the throne.
Didn't you have a bad experience as a young child? Throwing up on scrambled eggs or something like that?
I'm taller than Zach Lang.

It's Michael.....not Mike, Mark, Mick, Mikey...get it? got it? good.

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#24 Post by Robert Pollard-Smith »

All conceivable formats, other than over easy or over hard.

Favorites are over medium, with a little crispy edge to the whites, and coarsely pan-scrambled, both with very coarse kosher salt sprinkled on top. A little side of Desert Pepper medium green salsa is an option.
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#25 Post by Michel Abood »

You're all wrong. Runny omelette is the only way to serve eggs.
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#26 Post by Mark.Ricca »

Denver Sandwich

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#27 Post by c fu »

tamago!
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#28 Post by Neil Gilmour »

They all sound so good, except the century egg!

One of my many favorites is over easy with corned beef hash or scrapple. Anyone else enjoy scrapple?

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#29 Post by M. Linzbach »

Unfertilized. [snort.gif]
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#30 Post by TimF »

Poached
Over medium
Soft boiled
Only time I make scrambled is if I'm making them for the kids. I use a double-boiler.

Speaking of fertilization, a guy from India I know swears that fertilized eggs are far superior in taste to unfertilized eggs.
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#31 Post by Dale Bowers »

Sunny side up....the runnier, the better.
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#32 Post by David K o l i n »

Agree with Michel on th omelette and perfectly cooked scrambled. I also love 1,000 yo eggs. Pretty much everything other than poached and crispy whites

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#33 Post by Jay Miller »

TimF wrote: Only time I make scrambled... I use a double-boiler.
Same here. And lots of butter.
Ripe fruit isn't necessarily a flaw.

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#34 Post by dcornutt »

Mark.Ricca wrote:Denver Sandwich

Image
This looks very good!
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#35 Post by dcornutt »

BTW, is there anything like Balut in the chicken egg genre. A 8 to 10 day old chick in the egg that is then aged?
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#36 Post by brianmcbrearty »

Arpege egg is pretty awesome. Manresa does a version that's wonderful.
There's a Gordon Ramsey vid out there, he adds chive and creme fraiche. This and plain ole over-easy are my at home standards.
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#37 Post by Alan Rath »

Eggs Benedict
Over easy
Poached
Soft cooked on Frisee salad
Fried egg sandwich
Quality omelette

As you can see, not too picky on this. Hard boiled with salt works, anything else the yolk needs to be underdone.
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#38 Post by Robert.Fleming »

Never met an egg I didn't like - but if limited to one preparation, it would be oeufs en meurette.

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#39 Post by Chris Freemott »

but if limited to one preparation, it would be oeufs en meurette.
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#40 Post by Mel Hill »

not a single SV egg in the bunch...

I'm an over easy and served on toast kind of guy.
or
Scrambled with cream cheese mixed in half way thru cooking

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#41 Post by Craig G »

Best egg dish I ever had was the truffle omelette at La Beaugraviere; second best the egg at Manresa. If I'm making it, I think my favorite would be poached almost to firmness (just a little runny yolk) on Salade Frisée aux Lardons.
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#42 Post by RS Beck »

I fry two eggs in olive oil on low heat. At the very end, I turn up the heat, pour a little water into the pan, cover, and the steam turns the film over the yolks white. Sort of a combo fry/poach. Then, I drain any remaining water and plate the eggs. Then, I pop the plump, runny yolks, pour ketchup into the yolk, cover the whole thing with Crystal hot sauce. Cholula also works fine. Liberally salt and pepper. With a fork, I mix the ketchup, yolk and hot sauce, then spread the resulting sauce evenly over the eggs and eat.
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#43 Post by RS Beck »

Craig Gleason wrote:I think my favorite would be poached almost to firmness (just a little runny yolk) on Salade Frisée aux Lardons.
I love this dish, too, but for some reason, I file this in my brain under the types of salads I enjoy.
Last edited by RS Beck on March 30th, 2013, 3:48 pm, edited 1 time in total.
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#44 Post by Roberto Rogness »

Ketchup?!?!?!? If you like the hot stuff, use Sriracha and kill two birds with one stone.
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#45 Post by RS Beck »

Sriracha is good stuff!
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#46 Post by RS Beck »

Technically, if you're eating eggs with Sriracha, you're killing more than two birds. :-)
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#47 Post by Roberto Rogness »

Yup, but to quote Linda Rhondstadt..."It hurts so gooooooood!".
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#48 Post by Rich K0rz€nk0 »

My latest guilty pleasure, poached egg sandwiches.

The eggs poached to perfection and runny as hell when they break. The key for me is the bread, brioche; which I then bird nest out a bit. Hit it with some butter and and garlic before toasting them up. Salt, Pepper, serve and try not to get too messy.

So good.
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#49 Post by Scott G r u n e r »

Sriracha on perfectly hard boiled eggs is the best!!

I like eggs so many ways.

sous vide jelly yolks under caviar
benedict
soft boiled runny yolk
over easy
spanish tortilla
tex mex scramble
green apple and white cheddar omelettes

list goes on
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#50 Post by T Klonoski »

brianmcbrearty wrote: March 29th, 2013, 12:43 pm There's a Gordon Ramsey vid out there, he adds chive and creme fraiche.
After I first tried Ramsey's slow, custardy scramble, I didn't want eggs any other way. I swap in plain yoghurt for creme fraiche and it works just fine.
T0m

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