Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
My other choice would be deviled covered in paprika and cayenne pepper and placed on a bed of spinach next to a steamy slab of sweet tangy Caribbean barbeque.
Fried hard (broken yolk), scrambled, and as an omelette. Every once in awhile I'll have a salted, hard-boiled egg. If I had my druthers, I'd have fried egg whites. A little butter in the pan, egg whites, salt and pepper.
Scrambled, poached, soft boiled (7min.), hard boiled, over medium, omelet, shirred.
After 7 min they are not really soft boiled anymore
The white is fully set, and the yolk is set too, but tender.
Quote:
Originally Posted by Phillyguy19102
I love eggs any way except raw
As long I can remember, most likely since I was weened from the breast - raw egg yolk beaten with sugar until creamy foam (kogel mogel) was a staple food when I was growing up. I used to give it to my son too. I think all that is going back many generations.
My mom used to add to it different flavors like honey, lemon, vanilla, or cocoa. It was eaten chilled, or warm when sick with sore throat, or cold/flu. Absolutely delicious mixed with orange juice!
Sunny side up (I never have uncooked whites either - uncooked whites do not go hand in hand with sunny side up eggs), scrambled soft, soft boiled and poached, in that order.
Usually scrambled, with butter in the plate as well is the pan. Usually season with salt and pepper, sometimes garlic powder. Sometimes diced mozerella mixed in the eggs in the pan.
If in the mood, sunny side up with a runny yolk. Same butter, salt, pepper, and grated cheese.
Sometimes an omlet with yellow American or cheddar cheese, cooked enough to melt the cheese inside. Salt & pepper, of course.
Thick, applewood smoked bacon goes nicely with eggs, usually baked in the oven so it's cooked but chewy and not crispy.
Fairway sells smoked pork belly, which I get sliced in 1" thick slices and grille to enjoy with eggs.
I like mine scrambled. I really like to add cheese, but I don't always because of the extra fat. Sometimes, I sautee chopped onions and peppers, or I add salsa.
My very favorite eggs are poached. Plain on a buttered toasted English muffin is heaven.
The way Kaphawoman describes, is another level of heaven.
Poaching isn't that hard. I've been doing it since I was ten.
So I watched an Alton Brown poaching video, and then one by Jamie Oliver. Alton uses vinegar and simmers for 4 1/2 minutes. Jamie skips the vinegar and poaches for 3 minutes. What in your experience is the best way? Other egg poaches please chime in.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.