My personal favorite are hard boiled. I learned how to make them over the summer and my life has never been the same.
[Question] Demographics: Eggs eggs eggs eggs eggs eggs.
- Thread starter Yoshimickster
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Other - I can't eat eggs. They fuck me up.
I feel ya man, I used to have a wicked mad egg allergy. Made my tongue swell up and all itchy. Its never a good day learning your allergic to something.
Wait, so. You just learned how to hard-boil an egg?
Yep! Keep in mind I learned I wasn't allergic to eggs any more until a few years ago, so I am generally new to egg making recipes. I haven't tried boiling eggs until now because my house makes eggs pretty much sunny side up, omelette or over easy.
That makes more sense. The idea that someone couldn't boil an egg was a bit baffling.
Also, I always prefer scrambled as I can mix in good stuff without the effort of omellete flipping.
Also, I always prefer scrambled as I can mix in good stuff without the effort of omellete flipping.
I think it goes with-out saying that the right ammount of paprika goes great on any egg dish. Or it could be just me, I love spicy stuff.
North_Ranger
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Over medium or scrambled, thank you very much.
Over hard, I don't like runny yolks in my tacos.
Scrambled eggs rule! But if I have the time and inclination... devilled eggs are amazing.
Century eggs are nice, though not by themselves. Diced up and mixed with congee though...
This is one of those foods where someone will probably go DEAR GOD WHY WOULD ANYONE WANT TO EAT THAT but they're actually quite nice.
This is one of those foods where someone will probably go DEAR GOD WHY WOULD ANYONE WANT TO EAT THAT but they're actually quite nice.
Both of the ways I prefer my eggs are not on the list.
Basted - Prepared sunny-side up, but the fat they are cooked in is scooped up and dashed over the surface as it cooks, leaving an egg which has cooked its entire time sunny-side up, but which has a hard yolk.
Chopped - Much like scrambled, except that the eggs are scrambled slowly in the pan as they cook (rather than being scrambled before being added to the pan). This results in a sort of yellow/white confetti mix as opposed to the solid pale yellow blob of usual scrambled eggs.
When I go out to eat, I usually order over hard so as not to confuse the nice people.
--Patrick
Basted - Prepared sunny-side up, but the fat they are cooked in is scooped up and dashed over the surface as it cooks, leaving an egg which has cooked its entire time sunny-side up, but which has a hard yolk.
Chopped - Much like scrambled, except that the eggs are scrambled slowly in the pan as they cook (rather than being scrambled before being added to the pan). This results in a sort of yellow/white confetti mix as opposed to the solid pale yellow blob of usual scrambled eggs.
When I go out to eat, I usually order over hard so as not to confuse the nice people.
--Patrick
Thiiiiiiiiiiiiiiiiiiissssss.
All of the above and nogged works nicely indeed, though if I have the time I prefer to make Philly Cheesesteak eggs for breakfast, served up on a warm roll with onions and peppers and mmmm....cholesterol torpedo! Dammit! I just made myself really hungry.
That's largely how I make mine, and people think I'm crazy!
Saute whatever I'm going to put in the eggs (which might include cooked potato pieces, sausage, ham, mushrooms, onions, etc - whatever is on hand that sounds good in an egg) and while that's going, I scramble the eggs with milk and seasonings. Then the eggs go on top of the stuff in the pan, and I stir/chop/mix it while it's cooking. Once the eggs are done (well done, no slimy bits in my eggs!) I push them all together in the middle, sprinkle cheese on top, and serve.
Depending on the pan and the mood I might use butter or olive oil before and during the process.
I think it comes from me really disliking eating raw or jelly consistency egg whites. I prefer hard egg yolks as well, but will eat them with toast.
But my kids love them, and my wife puts up with it if it means I'm making breakfast, so it's all good.
I'm in the same boat with Azurephoenix. I quite enjoy scrambled eggs, but really devilled eggs rock my socks completely off. Mmmm...I may just go home and make some.
You guys are crazy, with your "no slime in my egg".
I prefer mine sunny side up or soft boiled, and in both cases, with the yolk just barely being warm, but defintely still fluid. You need actual bread instead of the plastic stuff they sell in most of the states to properly enjoy it, of course.
Also a fan of omelette (still runny) and chopped as Patrick described it.
Also, turned into cake or cookie, or French toast.
I prefer mine sunny side up or soft boiled, and in both cases, with the yolk just barely being warm, but defintely still fluid. You need actual bread instead of the plastic stuff they sell in most of the states to properly enjoy it, of course.
Also a fan of omelette (still runny) and chopped as Patrick described it.
Also, turned into cake or cookie, or French toast.
If you'd like to give it a go again, or compare your results to those of a semi-professional cook; this is the blog of one of the only food bloggers I actually trust.
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