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How do you enjoy cooking, eating eggs?
Posted on 12/6/23 at 3:50 pm
Posted on 12/6/23 at 3:50 pm
Specifically for breakfast/brunch but open to overall opinions.
I prefer omelets of various types, but due to time and effort constraints, usually just make them scrambled, using butter, sometimes add in cheese or bacon crumbles.
Shoutout to the Seafood Louie.
I prefer omelets of various types, but due to time and effort constraints, usually just make them scrambled, using butter, sometimes add in cheese or bacon crumbles.
Shoutout to the Seafood Louie.
30
Posted on 12/6/23 at 3:57 pm to Havoc
At home, soft scrambled. I might fold a little sour cream or chives if I have them.
At brunch, poached.
But I also like sunny side up.
At brunch, poached.
But I also like sunny side up.
Posted on 12/6/23 at 3:59 pm to LouisianaLady
Posted on 12/6/23 at 4:12 pm to Havoc
Hard boiled eggs. Salt and pepper
Deviled Eggs but such a pain in the arse
Deviled Eggs but such a pain in the arse
Posted on 12/6/23 at 4:36 pm to Havoc
Every saturday morning, with grits, and if I had more time during the week I would eat them almost every day. My oldest son loves an over-easy fried egg, and running some toast through the runny yolk. I'll fry up several and we'll go to town on them.
Posted on 12/6/23 at 4:39 pm to Havoc
My 17 year old will cook himself 6-7 eggs at a time.
He would probably eat eggs at every meal if we let him.
He would probably eat eggs at every meal if we let him.
Posted on 12/6/23 at 4:42 pm to Havoc
With grits, hash browns, biscuits, or any absorbent food products, I prefer sunny side up or over easy.
On any type of breakfast sandwich I like over-medium to over-hard but I like the yolk slightly mixed into the white.
Scrambled with cheese if my wife is cooking!
We cook breakfast for a lot of clients and use the following formula for bulk scrambled eggs. For every quart of eggs, add 1 cup of milk and 1 tablespoon of seasoning (this is a 3-1/4-1/4 ratio of kosher salt-white pepper-granulated garlic).
On any type of breakfast sandwich I like over-medium to over-hard but I like the yolk slightly mixed into the white.
Scrambled with cheese if my wife is cooking!
We cook breakfast for a lot of clients and use the following formula for bulk scrambled eggs. For every quart of eggs, add 1 cup of milk and 1 tablespoon of seasoning (this is a 3-1/4-1/4 ratio of kosher salt-white pepper-granulated garlic).
Posted on 12/6/23 at 4:47 pm to Havoc
Scrambled and in one piece. Right before it’s cooked, I press it with the spatulas so it’s not all broken up eggs.
When I’m sick, a scrambled egg sammich is often all I can eat.
When I’m sick, a scrambled egg sammich is often all I can eat.
This post was edited on 12/6/23 at 4:50 pm
Posted on 12/6/23 at 4:58 pm to Havoc
Scrambled
Sunny side up
Over easy
Poached
Hard boiled
Quiche
Not necessarily in that order.
I love hard boiled eggs in salads with creamy dressings. I made shrimp Louis over the weekend including hard boiled egg quarters. So good with the dressing, shrimp, tomatoes and avocado.
I'm not a big fan of omelets for some reason. I don't make them and I don't order them.
Sunny side up
Over easy
Poached
Hard boiled
Quiche
Not necessarily in that order.
I love hard boiled eggs in salads with creamy dressings. I made shrimp Louis over the weekend including hard boiled egg quarters. So good with the dressing, shrimp, tomatoes and avocado.
I'm not a big fan of omelets for some reason. I don't make them and I don't order them.
Posted on 12/6/23 at 5:13 pm to Havoc
Slow cook scrambled with butter, fine diced smoked green chile sausage + diced green chile, extra sharp cheddar and 2 slices of multi whole grain toast:
Posted on 12/6/23 at 5:13 pm to Havoc
I make easy chilaquiles with fried eggs over easy.
Posted on 12/6/23 at 5:38 pm to Havoc
Over easy (or sunnyside up) smashed up into a bowl of grits.
Posted on 12/6/23 at 5:44 pm to LouisianaLady
quote:
At home, soft scrambled. I might fold a little sour cream or chives if I have them.
At brunch, poached.
But I also like sunny side up.
Same. I like a good omelette on occasion too.
Posted on 12/6/23 at 5:46 pm to Havoc
Posted on 12/6/23 at 5:51 pm to Havoc
Over easy, scrambled and omelets.
Posted on 12/6/23 at 5:53 pm to Havoc
Over easy followed by poached followed by scrambled.
Posted on 12/6/23 at 6:04 pm to Havoc
Our favorite is a plain omelet with a Parmigiano-Reggiano sauce. The cause is just cheese and eggs cooked slowly then a touch of cream to stop the cook. If you can't stand the monochromatic look then some chives sprinkled on works fine.
Second, is a soft scramble.
Second, is a soft scramble.
Posted on 12/6/23 at 6:25 pm to Havoc
Sunny side up. We eat eggs every day. I love eggs.
Posted on 12/6/23 at 6:26 pm to Havoc
I love omelets and quiche but don't always want the work of an omelet or the extra carbs of the crust on quiche.
So I make a lot of frittatas during the week and we eat on it multiple days. Most recent one was bacon, cheese, onion, bell pepper, and potato.
My husband normally does omelets or scrambled with cheese on the weekend.
So I make a lot of frittatas during the week and we eat on it multiple days. Most recent one was bacon, cheese, onion, bell pepper, and potato.
My husband normally does omelets or scrambled with cheese on the weekend.
Posted on 12/6/23 at 6:31 pm to Havoc
Sunny side up is my go to for breakfast eggs. Every now and then I'll make some soft boiled eggs for ramen and marinate them in soy sauce and mirin.
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