How do you like your eggs?

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#1 Post by **Randy Bowman** » March 27th, 2013, 8:29 pm

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?

March 27th, 2013, 8:36 pm

I said "Over and Easy."

She said "Fertilized."

Time for bacon.

;-D

March 27th, 2013, 9:01 pm

Century eggs, anyone?

benjamin laird marshall · March 27th, 2013, 9:10 pm

Never overcooked. Amazing how many very good cooks get that wrong.

#5 Post by **Greg Pierce** » March 27th, 2013, 9:22 pm

As part of one of these:

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

Alex H-C · #6 Post by **Alex H-C** » March 28th, 2013, 12:36 am

@Todd

I live in Singapore and adore century eggs! An acquired taste for sure. Quite uremic.

John O' · #7 Post by **John O'** » March 28th, 2013, 3:49 am

To Go !

Michael Bowden · #8 Post by **Michael Bowden** » March 28th, 2013, 6:49 am

Greg Pierce wrote:As part of one of these:

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?

Joe B · #9 Post by **Joe B** » March 28th, 2013, 6:52 am

Over easy or poached

Bill Tex Landreth · March 28th, 2013, 7:12 am

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

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.

Chris Freemott · #11 Post by **Chris Freemott** » March 28th, 2013, 7:38 am

Poached. All others are pretenders to the throne.

#12 Post by **Jay Miller** » March 28th, 2013, 7:41 am

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

debbie holm · #13 Post by **debbie holm** » March 28th, 2013, 7:47 am

The Rollie Eggmaster Cooking System Makes Eggs on a Stick

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

#14 Post by **Greg Pierce** » March 28th, 2013, 7:57 am

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

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.

#15 Post by **RyanC** » March 28th, 2013, 7:59 am

my first inclination is poached or over easy, but really nothing beats a perfectly scrambled egg (although most screw it up)

Richard Malloy · #16 Post by **Richard Malloy** » March 28th, 2013, 8:59 am

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!).

Jason Hagen · #17 Post by **Jason Hagen** » March 28th, 2013, 9:16 am

Poached super slow and low in EVOO.

Robert.Fleming · March 28th, 2013, 10:16 am

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?

zachary l a n g · March 28th, 2013, 11:47 am

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

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

Sorry - inside joke!

#20 Post by **alan weinberg** » March 28th, 2013, 11:57 am

whites only, burned and then burned some more.
alan

Tom Moore · #21 Post by **Tom Moore** » March 28th, 2013, 12:40 pm

In a McMuffin what else?

#22 Post by **Kenny H** » March 28th, 2013, 12:42 pm

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.

Michael Bowden · #23 Post by **Michael Bowden** » March 28th, 2013, 1:46 pm

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?

March 28th, 2013, 2:00 pm

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.

Michel Abood · #25 Post by **Michel Abood** » March 28th, 2013, 2:40 pm

You're all wrong. Runny omelette is the only way to serve eggs.

Mark.Ricca · #26 Post by **Mark.Ricca** » March 28th, 2013, 3:03 pm

Denver Sandwich

#27 Post by **c fu** » March 28th, 2013, 4:29 pm

tamago!

Neil Gilmour · #28 Post by **Neil Gilmour** » March 28th, 2013, 4:37 pm

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?

M. Linzbach · #29 Post by **M. Linzbach** » March 28th, 2013, 4:44 pm

Unfertilized.

#30 Post by **TimF** » March 28th, 2013, 6:13 pm

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.

#31 Post by **Dale Bowers** » March 28th, 2013, 6:38 pm

Sunny side up....the runnier, the better.

March 28th, 2013, 6:38 pm

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

#33 Post by **Jay Miller** » March 28th, 2013, 7:05 pm

TimF wrote: Only time I make scrambled... I use a double-boiler.

Same here. And lots of butter.

#34 Post by **dcornutt** » March 29th, 2013, 10:05 am

Mark.Ricca wrote:Denver Sandwich

This looks very good!

#35 Post by **dcornutt** » March 29th, 2013, 10:09 am

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?

brianmcbrearty · March 29th, 2013, 12:43 pm

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.

#37 Post by **Alan Rath** » March 29th, 2013, 6:48 pm

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.

Robert.Fleming · March 30th, 2013, 11:48 am

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

Chris Freemott · March 30th, 2013, 12:15 pm

but if limited to one preparation, it would be oeufs en meurette.

Killer.

Mel Hill · #40 Post by **Mel Hill** » March 30th, 2013, 1:25 pm

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

#41 Post by **Craig G** » March 30th, 2013, 1:40 pm

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.

RS Beck · #42 Post by **RS Beck** » March 30th, 2013, 3:43 pm

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.

RS Beck · #43 Post by **RS Beck** » March 30th, 2013, 3:47 pm

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.

Roberto Rogness · March 30th, 2013, 3:48 pm

Ketchup?!?!?!? If you like the hot stuff, use Sriracha and kill two birds with one stone.

RS Beck · #45 Post by **RS Beck** » March 30th, 2013, 3:49 pm

Sriracha is good stuff!

RS Beck · #46 Post by **RS Beck** » March 30th, 2013, 3:52 pm

Technically, if you're eating eggs with Sriracha, you're killing more than two birds.

Roberto Rogness · March 30th, 2013, 4:02 pm

Yup, but to quote Linda Rhondstadt..."It hurts so gooooooood!".

January 19th, 2021, 8:22 pm

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.

Scott G r u n e r · January 19th, 2021, 9:03 pm

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

#50 Post by **T Klonoski** » January 20th, 2021, 11:18 am

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.