How do you like your eggs

Unfertilized.

As far away from me as possible.

I abhor eggs. To me they're one of the worst foods imaginable.

Eggs from pasture raised chickens (not free range, that's a scam), scrambled with onion, spinach. and dill. Hot sauce condiment.

Soft boiled or lightly scrambled with cheese.

Fried. On a buttermilk biscuit with crispy bacon or sausage patty and american cheese. salt & pepper

In a smooth scrotum, hanging below a seven-inch, uncut cock.

Poached. But always at home, because restaurants capable of serving a proper poached breakfast egg are rare, I suspect because of the time between kitchen and service.

Poached on buttered toast. After that, scrambled.

Over-medium...or omelet.

I like them fried with fried potatoes and a little Tabasco sauce. I like them scrambled with ketchup, too.

Sunny side up, cooked the proper way by spooning oil over the top, not the mangia-cake way where you pretend to steam it.

My local diner does poached eggs nicely.

My usual breakfast there: poached eggs, a side of scrapple, an English muffin toasted with butter and orange marmalade, black coffee.

egg salad (hard cooked, w/ mayo)

I love eggs. Scrambled, in an omelet, poached, soft boiled, hard boiled, over easy, sunny side up. Now I cannot stand an undercooked egg. oozy and almost raw. But I also don't want my eggs to be overcooked, especially the scrambled or omelet ones. I need the sunny side up and the over easy to have a runny yolk but not slimy. Eggs are the best!

scrambled with a fuckton of pepper.

Babs, is the egg man coming today?

I want a hundred eggs....a THOUSAND eggs....

I like them MGM style

Lord! What a bunch of fussy, prissy, nellie queens! We are talking about eggs here for breakfast Just cook them and eat them for God's sake. What kills me about these food threads is that these guys are picky and particular about a fucking egg but will go on Grindr and let some total stranger show up while they are blindfolded and dump a toxic load inside them, never to be seen again. WTF? The world is upside down.

Oh, lighten up, R19! The question is how do you like your eggs, not what is the only way you find eggs acceptable. If someone enjoys them most when they are done in a fancy way, what's the big deal? I really like poached eggs, but I'll eat them scrambled or fried, or any other way. What's wrong with having a preference? I may be an eldergay, but all my years have given me the wisdom NOT to equate food preferences with sexual activities. For all you know, it's people who like oatmeal and toast for breakfast who take raw, anonymous loads for dessert... (See how fucking stupid that sounds?)

[quote]Lord! What a bunch of fussy, prissy, nellie queens! We are talking about eggs here for breakfast Just cook them and eat them for God's sake.

Go talk to a waitress working the breakfast shift at a NJ diner. Everyone wants eggs done in a particular way.

I like soft scrambled, as well. It's kind of a safe way to order eggs at restaurants. Most cooks can do a soft scramble.

I like poached with the runny yolk on Eggs Benedict.

Over easy is okay, as well.

As long as the whites are set up, yolks runny as possible, it's good for me.

I like my eggs boiled- medium. I like the yoke to be the consistency of paste- neither hard boiled nor runny ( yuk)

Thank you for this thread. Tomorrow I might have something I have not had in ages: Egg salad. I have some wonderful whole grain bread and I can just see a big, thick egg salad sandwich. How coffee, and maybe a few strips of bacon on the side.

*

[quote]Thank you for this thread

Are you from the South?

Scrambled with butter, salt & pepper and sharp cheddar cheese.

Then some sriracha on top.

R26, wall, yeas I am....

Soft poached on steamed baby spinach, dusting of kosher salt and ground black pepper.

See's, chocolate, with Bordeaux filling.

Over easy fried in the center cutout bread.

It cooks fast and it’s terrible for me. It requires long solitary walks outdoors.

[quote]How do you like your eggs

Same way I like my men...whipped to a stiff peak

[quote]Same way I like my men...whipped to a stiff peak

Same way I like my men -- dark and cream-filled.

[quote]Then some sriracha on top.

You should try them with oyster sauce, hold the cheese.

Hard on the outside, but creamy on the inside.

Big n Brown

With salami, pancake style.

I’m very specific about my poached eggs. You peasants better make them right.

Scrambled. I shake them with a little salt and cream in an old Talenti container rather than using a whisk or a fork. I like mushrooms, spinach, and cheese, so I cook the first two ingredients before I add the eggs. Then the cheese 🧀. I roast potatoes in the oven with olive oil, salt, and rosemary.

For the harassed diner cook above, when you are serving poached eggs to a large group or have them on a menu, you poach them in advance and keep them in a bowl of water in the fridge. They will stay fresh for several days. When it's time to serve, you heat them by returning them to the simmering water for a few seconds, then remove, dry, and serve. Even Julia Child approved of this method. Serving up poached eggs is not as stressful as you think.

Hard boiled mixed with pickles, japaenos, and dijon mustard

Does it have to be a Talenti container? would something else work?

The best part of a balanced breakfast.

Scrambled eggs with sharp cheddar cheese and tomato.

Shirred and garnished with caviar. Served with toast points.

Egg whites fried crispy in olive oil.

Over easy, or scrambled. Or huevos rancheros or Mexican migas.

[quote]Does it have to be a Talenti container? would something else work?

The raspberry sorbet residue gives it that extra something.

R47, see I don't like the whole tomatoes and peppers thing with my eggs. A dish that has become popular, Shakshuka which I think is Middle Eastern, or Turkish, or Eastern European is not something I'd care to try. But I do love poached eggs on corned beef hash.It has to be really good corned beef hash.

All this thread makes me realize is that I have cooked eggs to order for numerous people over the years. I get up early, and love to provide meals for people. But nobody has ever made eggs for me. I want to be served!

“I make eggs too easily, I make eggs too fast…”

“I get along without eggs very well, of course I do…”

Raw.

R43...

Love Chet Baker.

I know how you feel R50. I'm really good at giving massages, but no one ever gives me a massage unless I pay them (i.e., a professional).

I'd make eggs for you. I'm good at making eggs.

I love eggs! Veggie omelets. Scrambled. Poached. Fried. Hard boiled. Quiche.

[quote] What a bunch of fussy, prissy, nellie queens!

Look

in

the

mirror

bitch

The first time my husband scrambled eggs I couldn’t understand why they were so different.

No milk.

We always had milk in our scrambled eggs.

I would sooner allow a homeless man to fart into my mouth than eat an omelette. Eggs are gross.

Eggs a la francaise

I always put a splash of milk in my scrambled eggs. It gives it a milder taste. I thought everyone did that until I saw Gordan Ramsay make them without.

I like them most ways depending on the situation.

Love a good poached egg on a salad. Fried egg and toast. Scrambled with pancakes, waffles, or french toast.

It just depends on my mood and what else I'm eating.

French toast with salt, pepper, butter, and a little maple syrup.

Here's Julia to give you some tips on how to jazz up your eggs.

I made scrambled eggs this morning. I’ve also adopted Gordon Ramsey‘s method of cooking them without milk or cream, in a lot of butter in a pot (not a skillet) low and slow. If I’m feeling especially decadent will make a scrambled egg sandwich on heavily buttered toast or an English muffin.

I like omelettes, light and fluffy with tomato, onion and cheddar or Swiss cheese. But not for breakfast. Brunch, lunch or dinner only. Probably because I like them accompanied by a spring greens salad with vinaigrette and a perfectly chilled glass of Chardonnay.

Scrambled with salt, pepper and cheese. My husband prefers fried over easy, so that's what I usually make -- but scrambled as a treat.

One thing I don't think we have mentioned: Souffle. Eggs are critical to a Souffle. Are they not? Am I going off the rails?

[quote] I would sooner allow a homeless man to fart into my mouth

You vile little bitch!

[quote] I like them accompanied by a spring greens salad with vinaigrette and a perfectly chilled glass of Chardonnay.

Mary.

See? I don't get this having eggs on top of a green salad.I know it's been a thing for a while and it's popular but I could never eat an egg on top of a salad. I'm old fashioned.

An omelet with diced ham and green peppers with salsa on top.

I find that adding milk to scrambled eggs when beating them makes them come out fluffier.

R73 I use milk and I agree with you.Someone once told me water was better, but I tried it and found it did not do the job.

I like fried, scrambled and boiled. No soft boiled, no over easy, no gooey scrambled. My eggs gotta be cooked till dry as a bone! or I will feel nauseous and/or gag. I don't even like looking a runny yolk eggs on cooking shows, etc... nasty.

^ I have a visceral response to underdone egg too, but I've mellowed with age to allow very slightly runny fried egg and slightly less than hard boiled egg.

I'm with you on the soufflé thing, R68. A wonderful way to use eggs! For any here who doesn't know, a soufflé is a thick white sauce folded into stiffly-beaten egg whites with some sort of flavor (cheese, spinach, mushroom, whatever). Contrary to popular myth, they are actually quite simple to make and will not fall when someone closes a cupboard door too hard or anything like that. They are perfect for a last-minute thing, as you almost always have the ingredients on hand - and guests usually make a fuss over them as though they were hard to make.

I need to take note of all these ideas! I've developed severe GI issues and eggs are one of the few things I can eat without terrible repercussions, so I need to come up with something other than bland scrambled eggs and egg salad.

Deviled eggs topped with salmon roe

A soufflé with sharp cheddar

Poached over smoked salmon and a toasted English muffin with a hollandaise, carbonara or champagne sauce

Sunny-side up with breakfast potatoes and sourdough toast

A soft velvety scramble with extra yolks added, country biscuits and sausage links

Broken atop hot angel hair pasta and stirred quickly through with butter, parsley, capers, black olives and diced smoked ham

Soft boiled on toasted brioche with a dash of cayenne and nutmeg

Raw as a Prairie Oyster with Worcester sauce, Tabasco and a splash of bourbon

As the cloud-like meringue atop a perfect lemon tart (extra yolks in the tart for color and richness)

Hard-boiled and sliced for a wedge salad along with buttermilk dressing, cherry tomatoes, sliced beets, cucumbers, red onion and bacon

Other than that, can't stand the things.

I get the discomfort with undercooked eggs, but overcooked eggs are even nastier - hard, rubbery, and flavorless. A cook who can do eggs just right is worth his weight in gold.

Over easy.

I like my eggs baked -in a cake. Chocolate for choice. But the supreme egg cake is the classic angel food cake, which uses 12 egg whites. It is so much better than any mix/boxed/store-bought version! The challenge of making one isn't in baking the cake (it's very easy), but what to do with the dozen egg yolks afterward. Aside from making Hollandaise sauce for everything, you can also make a daffodil cake, which uses all twelve yolks!

DAFFODIL CAKE (CHIFFON)

12 egg yolks (left over from angel food cake)

1 1/2 c. sugar

1/2 c. boiling water

1 1/2 c. sifted cake flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 tsp. lemon or orange flavor

Beat egg yolks until very thick and lemon colored. Add sugar in small amounts and keep beating. Add boiling water and beat 30 seconds, add sifted dry ingredients gradually, then add flavorings, beat all well (about 5 minutes). Bake in a preheated 350°F oven for 1 hour in an ungreased 10" or 12" angel food pan. Cool upside down before removing. This is a great party cake, as you can serve it plain or with whipped cream, berries, or whatever.

My mom used to add milk to scrambled eggs to stretch them.

[quote]I always put a splash of milk in my scrambled eggs.

A splash. Is that larger than a drizzle? How many drizzles in a splash?

A splash is about a tablespoon, I think.

R85, I've always thought of it as a bit more than a tablespoon.

A sloppy tablespoon.

Spinach salad with red onions and hard boiled eggs, sliced or quartered, with vinaigrette dressing, like The Magic Pan used to make.

I don't like milk, cream or water in scrambled eggs. I don't like them fluffy, they lose taste.

(flavor)

R88, if you add extra yolks, you don't lose the flavor.

For scrambled eggs, pour milk in a half shell you’ve cracked until it is half full. That is the perfect amount for two scrambled eggs.

R90 I don't like it with liquid added. I stopped doing it a long time ago. This Southern Living article sums it up and I've read many similar things elsewhere.

[quote] Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria. When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope."

Yeah, I don't think that either milk or water are required for scrambled eggs.

At the same time, I don't think all that butter is required, either. Eggs are rich enough without adding 3 Tbsp. of butter. That's ridiculous.

I have never met an egg I didn't like except for eggs Benedict. I have never eaten that because the sight of hollandaise sauce grosses me out.

I love quiche, egg sandwiches, fried eggs, scrambled eggs- love them all. I like an egg in my ramen. Just good all around. I do prefer a bit of hot sauce and/or ketchup on my scrambled or omelet.

Scrambled in fried rice

Bacon egg and cheese on a Kaiser roll. So simple, so perfect, so ubiquitous in the NYC metro area that you don’t appreciate it until you can’t find anything like it when you’re somewhere else.

Scrambled eggs with cheese, and homemade biscuits and honey.

I guess I’m weird. I don’t like pepper on my scrambled eggs, just salt, but I like both on my fried eggs.

Being vegetarian, I do eat a lot of eggs. Usually scrambled, often with a little cheese and a little Duke’s mayonnaise. Served with MorningStar veggie sausage, avocado slices, and sriracha.

I have been TRYING to perfect an over-medium egg, but so far I’m not so great at it. Neither are most restaurant cooks—I rarely get one cooked right.

I also love boiled eggs, but I hate the peeling, because I always fuck them up.

Oh shit, my signature was supposed to be NOT a great cook. I guess I suck at posting, too!

The purpose of adding a small bit of water to scrambled eggs is to make them fluffier. The water in the hot mixture converts to steam which adds some lift. For three eggs you just use a teaspoon of water and a tablespoon of butter. When the butter just begins to stop foaming in the pan, add the eggs (water already stirred in). Let it set for a few seconds, then start shaking the pan. Stir gently with a rubber spatula or fork. Take the pan off the heat before the eggs are fully cooked, as they will continue to cook in the pan due to residual heat.

I don't care if my eggs are fluffy. I just want them soft scrambled in medium-sized curds.

I had a whole bunch (like almost a dozen) leftover egg whites from making three batches of lemon bars, so I made a mostly egg-white cheese omelet (I added one yolk to about three egg whites). Plain egg-white omelets are pretty gross, but adding the yolk made it tolerable.

Scrambled to the point that you can’t even tell they’re eggs.

Eggs that look like eggs make me squeamish.

R56 hell, hunny. Let’s get married!

I posted the Chet Baker stuff. But, what I really like to listen to while making breakfast for my friends is Errol Garner!

Another good tune to prepare breakfast for someone.

Made eggs to this, too. Always making eggs.

Rockin eggs.

Daffodil sandwich:

Toasted English muffin, buttered

Ripe avocado, mashed with salt and pepper

Hard boiled egg, sliced

Top muffin with avocado; top avocado with egg

Cram into pie-hole

Over easy, poached or scrambled.

[quote]Being vegetarian, I do eat a lot of eggs.

Who wants to tell him?

R92's post once again demonstrates that Southerners don't know shit.

Tell him what, r111? Vegetarians eat eggs, dairy, and honey. Just not animals themselves. Vegans don't eat anything that comes from an animal.

Sunday morning, my omelette made with broccoli, mushrooms, onions and cheddar cheese, a fresh hot croissant with orange marmalade, the very best hot coffee, and Sarah Vaughan

What did Sarah taste like?

Fishy.

Chicken embryos are vegetables?

Fascinating.

I'm against abortion.

Then eat chicken.

R84, hard to quantify, but not much. Less than a tablespoon for one serving.

Another way I like eggs is in Spanish omelette. The diced potatoes have to be crispy and Catalan style (with onions) makes it nicer.

I just hate anything tomatoey with my eggs. I just do.

Made out of jade or rose quartz and stuffed up my mussy.

Oliver Quick likes them sunny side up ( or is it over easy?) But not runny……

The eggs are made for you . Everything ELSE is on the side . Farleigh

I suck them raw out of the shells, of course.

You do mean turtle eggs, don't you, OP?

I like raw sucking, too!

[quote] I have been TRYING to perfect an over-medium egg, but so far I’m not so great at it. Neither are most restaurant cooks—I rarely get one cooked right.

This really shouldn't be hard to do. My advice: take the eggs out of the fridge as soon as you realize that you want to eat eggs. Go take a shower, etc. I.e., get those eggs as close to room temperature as possible.

Use some oil and, if you have it, a cast iron pan. Heat somewhere between low and medium, closer to medium. Keep an eye on the yolk. When the yolk is about halfway to where you want it, flip it over.

Take it off the heat.

Eat.

I have to second R126 for his/her advice of using a cast iron pan.

They are my cuisine light saber.

I do just fine without cast iron.

I do fine with most forms of eggs. If scrambled, I don't like them too wet, more on the done side and NO CHEESE in them. I don't want chives, keep that shit away from me.

If an omelette, I need cheese / fillings on the inside, not outside or as a topper. The fillings need to be warm and blend with the folded egg.

If fried, over medium.

Hard Boiled, yes. Soft boiled, yes.

Not a big fan of poached unless in a benedict or other dish where the yolk melts into other things.

Sunny side up or basted.

Pretty much every dish benefits from starting with eggs at room temperature.

[quote]How do you like your eggs

Unfertilized.

If cheats, you should scramble his huevos.

I like cheese omelettes with salsa on the side.

Over easy, like my men.

Please 'splain basted, R130.

Not familiar. Pardon my ignorance.

There’s a dessert in Belgium that is made as a dessert, using sugar. Can’t think of the name right now…

OK. Enough with the eggs shit.

Oeufs à la neige

R138, what the fuck did you think this thread was going to be about?? If you don't like talking about eggs, go to another thread.

R140, I don't want to go to another thread. I want to stay right here and annoy you.

R141, throw a few eggs while you're at it.

Mixed with a little Ranch dressing and scrambled hard.

ALONE!

[quote]How do you like your eggs

In a hysterectomy medical waste bucket.

I don't eat nothin' comes shootin' outa a chicken's ass.

Soft scrambled eggs, per the best TV chefs: bring a small pan to very low heat with some butter. Beat eggs in a separate bowl with no other liquid. Pour eggs in, let set for 30 seconds, or less, then keep moving them slowly with a rubber spatula until just before they look done - they'll still be a bit wet. Transfer to a plate - they will still steam for another 30-60 seconds. Sprinkle on a bit of S&P to taste. Perfect.

Perfect poached eggs: Bring eggs to room temperature. Bring unsalted water just to a boil in a 2-4 qt saucepan, then turn to low, add a tablespoon of vinegar. Crack one egg into a ramekin or small bowl, Swirl the water with a fork or spoon to make a vortex, then pour an egg into the middle. Swirl the water gently again to keep it spinning slowly. This will help keep the whites into a cohesive ball, rather than a stringy mess. Poach for a total of about 4-6 minutes, then remove with a wire basket laddle and set onto paper towels on a plate to blot away the water, then roll it onto an English muffin, toast, some creamed spinach, a Yak's bladder, or whatever TF you want. The poached egg will look perfect, with cooked, non-rubbery white, no strings, and a nice, runny yolk. If feeding a large Drag Brunch crowd, you can use a much larger pot of simmering water and add multiple eggs, one at a time, each cracked into its own ramekin. But you have to work fast, and keep that water swirling! Swirl, girls, swirl!

My huzbear and I have guest Brunch down to a science. We have insulated hot pots of coffee and steamed half and half, a basket of mini-muffins, a Crockpot full of home fries O'Brien, a bowl of fruit salad, a bowl of yougurt, a plate of sliced avocadoes, and bottles of champagne and OJ on ice already on the table while our guests get stoned. A stack of warmed, ceramic plates in the oven. We have bowls of cooked spinach, chopped smoked salmon, and slices of Canadian bacon on the counter; Hollandaise sauce in a double boiler on the stove. He'll hand me a plate with the toasted English Muffins and whatever topping, then I roll over the poached eggs and top with sauce. Assembly takes under 5-7 minutes for 12 people, so we get to eat and gossip at the same time.

In my egg basket

I confess to being a food snob. You can judge a restaurant or cruise ship by how they do their eggs. You'd think you can't do much to scrambled eggs, but god help you you can.

Too many restaurants use powdered eggs. That's why when I eat at these inexpensive little breakfast paces I always get my eggs up or over easy. Even poached with hash.But never scrambled.

Cruise ships use powdered eggs in their buffet. I know that Carnival does.

Why would a little breakfast place that serves a lot of eggs in various styles then use powdered eggs for their scrambled eggs?

People really over-complicate scrambled eggs.

Gently coddled, preferably right after a blowjob.

You'll find the scrambled eggs are from powdered egg on Carnival, NCL, and Royal Caribbean. Actual whole eggs on Celebrity and Cunard (generally higher-end lines). I've not scene local diners and cafes use powdered eggs, but it's not a reach. In my area there is a chain of breakfast-only restaurants called The Broken Yolk. You would think with that name and business model they would know how to make eggs, but their omelets are truly disgusting -over-cooked to the point of being rubbery with a hard crust. My complaints about the "Hollandaise sauce" they served led to a discussion with the cook. As I suspected, their sauce was made from a powdered mix -and he was adamant that lemon had no place in a Hollandaise sauce. It was supposed to be gray...

I used to judge Vegas breakfast buffets by whether they served real bacon or (yech!) Sizzlean.

Teabagged.

My criteria for a breakfast jint is how good is their coffee and how good is their bacon. And do they get it right when I tell them I want my eggs over medium, that is cooked but the yolk still kind of runny.

Scrambled with dill and feta cheese.

[quote]My criteria for a breakfast jint is how good is their coffee and how good is their bacon. And do they get it right when I tell them I want my eggs over medium, that is cooked but the yolk still kind of runny.

I ask for sunny side up eggs and if they have done them incorrectly (on a griddle) and have uncooked white around the yolk I know their chef is a novice.

I like scrambling it with that meatless chorizo from Trader Joe’s.

Don't order an omelet at IHOP. I like savory breakfasts, not pancakes and waffles. So, I ordered an omelet at IHOP. The egg was awful. I learned later that they use a ladle-full of pancake batter in the scrambled egg (for the omelets).

Why r162? That sounds nasty af.

[quote] the Omelettes contain wheat and gluten as they are made with a splash of Buttermilk Pancake batter to create a light, fluffy Omelette. The same batter is also used in our Burritos and Bowls. The Scrambled Eggs do not contain Buttermilk Pancake batter.

Sorry op that personal.

Cadbury'd

OK. I'm going to do something I haven't done in years. I'm going to MacDonald's on Saturday morning before I start running my errands, and I'm going to order a Bacon Egg and Cheese biscuit. I have a craving. Has anyone tried one recently? Are they as good as I remember or was I too drunk.

IHOP uses the pancake batter in their omelets to save money. A scoop of batter makes it the equivalent of one egg larger. It also toughens the eggs. If you want pancakes, IHOP is fine. If you want an omelet, make it at home.

If you go to McD’s for breakfast, I would order the Egg McMuffin and 3 hash browns. I love the hash browns, more than the French fries, probably.

[quote]I'm going to do something I haven't done in years. I'm going to MacDonald's

Oh, dear.

Turned into French toast, à la Dan Souza.

R162 - IHOP?! Oh honey. Was the local Perkins closed?

Attached to dipshit astronauts.

This is slightly off-topic, but I was on vacation with a friend once who asked how he could make over-easy fried eggs at home. (Frankly, they are usually prepared horribly at restaurants anyway). It's really very simple. Get a nice non-stick frying pan. Put a generous pat of butter in it and turn up the heat. Crack your eggs into the melting butter. Take a lid (it doesn't need to fit your pan, as long as it completely covers your eggs). Pour in about one tablespoon of water (no more than that) and clap the lid over the eggs. In about 60 seconds, the eggs will start to film over. In about 120 seconds or a bit more, the egg yolks will have a firm covering. Everyone has different opinions about how runny the egg yolks should be in fried eggs over easy, but I prefer that they not be overly runny. You can start checking them after about 1 1/2 minutes. You can control the amount of runny-ness of the egg yolks from very runny to nearly cooked through - it just depends on how long you cook them under the lld. . Remove carefully with a non-scratching spatula. (You don't want to disturb the egg yolks if you have left them somewhat runny). Season lightly with fresh -cracked pepper and a small amount of salt. Perfection.

My friend was very grateful for this information and has used it to make eggs ever since.

PS. Although I discovered this method on my own, it is used by many thousands of cooks, as the following recipe link will show.

Julia shows you how.

But, but if you don't turn them over they're not "OVER easy." They're not over at all!

[quote] Put a generous pat of butter in it and turn up the heat. Crack your eggs into the melting butter.

You type fat.

Julia sounds like she needs to change her panties after eating those eggs.

r177, of course, you're correct. Over easy means eggs turned over. However, that name and method only came about because of dissatisfaction with fried eggs sunny side up, which almost always meant that when eggs were served, the whites were not finished cooking and the yolks were definitely runny to the point of often breaking before being served. Over easy is an imperfect solution to these two problems, (lots of fails on the turn over, and inability to gauge when the yolks have reached the desired runny-ness, whereas the steam fried eggs are always perfect.

I fell down last winter.

[quote] steam fried eggs

I'd serve those with my steamed ham family recipe. From Albany.

I like them over easy with bacon. Also hard boiled with salt.

Scrambled is ok too.

I used to get soft boiled made for me as a kid and loved it, but I’m too lazy to go through the process of eating them now.

My mom used to serve me a soft boiled egg in an egg cup. Those were the days. Remember the egg timer? Do people still have those.

R184, my mom also used to serve me a soft boiled egg in an egg cup which as a little kid I thought was so elegant. When I was home sick from school she would serve it to me on a bed tray. She used to let me spend the day in my parents bed so I could watch TV (I Love Lucy, Family Affair, That Girl, Bewitched, I Dream of Jeannie) and talk to my Nana on the phone in bed.

Despite fond memories of soft boiled eggs, I do not care for them now. I do have a few egg cups though.

For my vegan friends, who just don’t eat eggs, I recommend a tofu scramble. For one person, I take a 1/4 block and crumble loosely. Silken is more “eggy”. Add chopped bell pepper, onion and mushrooms. Just enough salt, some combo soy sauce and salt but small amounts so you don’t have a heart attack. Season with salt pepper and garlic. Add turmeric and a tiny bit of cumin. Drizzle oil or facilitating the cooking of it. You can make it in fry pan or premake it ahead overnight so the ingredients all meld together. Comes out good but be careful of too much cumin.

Yes, I use Julia's method at R176 and find it practically foolproof. Steaming fried eggs isn't necessary, but I imagine it helps to regulate and spread the heat evenly in the covered pan.

How do you like your pussy?

Just fine.

I don’t anymore. When I did, I had to have them scrambled dry

I fry up a couple strips of bacon, then do sunny side up cooking the eggs in the bacon grease and basting them. It is the perfect cure for a hang over. I have some good homemade whole wheat bread toasted, and a tall cold Bloody Mary and I feel great.

[quote] which almost always meant that when eggs were served, the whites were not finished cooking and the yolks

Which is why you properly make them by spooning hot oil over the eggs as you cook them. If the whites are uncooked then whoever is making it doesn’t know what they’re doing.

Has anybody mentioned a cheese omelette?