How do you like your eggs?

Jstas

Well...

mdaudioguy

Depends on my mood, but love those runny yolks! Poached on toast is nice!

bobman1235

With lots of bacon.

george daniel

over easy

Jstas

Sorry guys, was adding a poll and tagged the enter key by accident. Poll is finished. Vote away and for as many ways as you like 'em! If your favorite isn't in the list, just post it in the thread.

thsmith

I like mine new

txcoastal1

over easy--Twice a week I stop at a one of the local mexican restaurants for juevos rancheros a fav of mine

slammin86

Over easy or omelette.

gudnoyez

juveos with chorizzo rolled into a flour tortila

LessisNevermore

minus feathers

I had some of the best scrambled eggs I've ever ordered from a restaurant today. Most place over cook the hell out of them, scared of salmonella, or whatever......these were cooked perfectly, and the flavor was fantastic.

tonyb

Fried,sunny side up....how else are you suppose to dunk your toast ?

mdaudioguy

Is this because you plan on cooking us all breakfast?? Yum! :biggrin:

megasat16

Fried Sunny Side Up with Lots of Bacon and lots of pepper. :biggrin:

Systems

Runnier than hell, and still "clucking"!

indyhawg

over medium with bacon.

treitz3

...in my belly.

mantis

Scrambled with Dill , Onion salt , black pepper cooked to perfection , then salt and light ketchup

maximillian

Over hard, i.e. cooked on both sides with a broken yolk.

Fireman32

tonyb wrote: »

Fried,sunny side up....how else are you suppose to dunk your toast ?

+1 along with a side of bacon.

bobman1235

For those who like scrambled eggs, try these some time. They're amazing. (I just use sour cream in place of Cr?me fra?che)

<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/dU_B3QNu_Ks&quot; frameborder="0" allowfullscreen></iframe>

Jstas

<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/57afEWn-QDg&quot; frameborder="0" allowfullscreen></iframe>

george daniel

damn,,, that looks good

Jstas

george daniel wrote: »

damn,,, that looks good

Which one? Or both?

I like Gordon's scrambled eggs but it seems like a pretty involved process for when you have time. It's not going to be an easy deal on a weekday.

Pepin, he wrote a book on French cooking techniques. The guy is about as masterful of a chef as one can get. I've done omlettes his way and if you follow his techniques, it comes out perfect every time. I wouldn't use a metal fork on a non-stick pan though. Chews up the coating.

treitz3

I don't think I'd ever cook eggs like Ramsey did. All due respect to him, but those looked nasty. I achieve silky, great tasting scrambled eggs by just adding milk to the eggs. I keep it on constant heat, stirring occasionally to make bigger chunks and then add salt and pepper. If I want eggs that are a little bit more on the moist side? I add more milk before whisking.

bobman1235

Jstas wrote: »

I like Gordon's scrambled eggs but it seems like a pretty involved process for when you have time. It's not going to be an easy deal on a weekday.

That's a four minute video, done mostly in real-time. Aside from "stirring for two minutes" i'm not sure it's that involved. I don't bother with the mushroom, or even the chive, just the egg.

treitz3 wrote: »

I don't think I'd ever cook eggs like Ramsey did. All due respect to him, but those looked nasty. I achieve silky, great tasting scrambled eggs by just adding milk to the eggs. I keep it on constant heat, stirring occasionally to make bigger chunks and then add salt and pepper. If I want eggs that are a little bit more on the moist side? I add more milk before whisking.

Understood. It's a matter of taste; I'm sure some people would be turned off by the creamy quality. I think they're absolutely delicious, as opposed to the standard chunky yellow scrambled egg most people (myself included) usually make.

Jstas

bobman1235 wrote: »

That's a four minute video, done mostly in real-time. Aside from "stirring for two minutes" i'm not sure it's that involved. I don't bother with the mushroom, or even the chive, just the egg.

It's not the cooking process. Eggs take minutes. It's all his ingredients. That's a fairly expensive plate of eggs what with fresh sourdough bread, cherry tomatoes on the vine, those mushroom caps and creme fresh isn't exactly cheap either. It's not like I just have that stuff sitting around either. That's gotta be planned ahead of time and most of those ingredients are fairly perishable fairly quickly so you can't get that stuff more than a day or two out because by the time you use it, the quality will have degraded significantly.

I'm not saying it's bad but for a spontaneous breakfast that's fast and easy, Gordon's recipe there isn't cutting it. But, have company over or you want to give someone a special breakfast that won't destroy the kitchen, that's the way to go. Without a doubt.

bobman1235

Gocha. For "day-to-day" I've done it without all the accoutrements (sourdough, tomatoes, mushrooms), and use sour cream instead of craime freche (cheap, lasts a while in the fridge).

Course, my cholesterol ain't great so eggs and sour cream aren't really on the menu much any more

nooshinjohn

...cooked in bacon grease.

silvertuner

i prefer mine raw, over a raw steak filet

TitaniumMan

I like'em just fine, thanks. A "Yes" button would be nice.

inspiredsports

Sunny side up (or over easy) so you can salt the runny yolk and mop it up with buttered toast.

If scrambled, add both milk and water to make them fluffier. Shredded cheese (or even cottage cheese) mixed in adds some interest. Salt and pepper to taste.

Hard boiled is cool if you are on the go. We used to go skiing non-stop for 8 or 10 hours at a clip with hard-boiled eggs in our pockets for quick energy on the lift between runs.