re: How do you enjoy cooking, eating eggs?

Sunny side up or an omelet

Cholula hot sauce on both. It's perfect on eggs.

Had this for dinner tonight.

Fried eggs, with butter and jelly on toast to scoop up all the yolk.

Melt butter in pan, scramble eggs in a bowl with some salt and pepper, cook them slowly.

Put beside a couple pieces of pan fried patty or link pork or deer sausage.

Squirt a little Blackburn syrup on the sausage and eggs.

Eat sausage and eggs together.

Sop up remnants with a biscuit.

Soft-boiled or over easy

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fine diced smoked green chile sausage + diced green chile

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Can you expound on that? I’m having trouble following for some reason. Tnx.

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tirebiter

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Those eggs look perfect. Nice, baw!

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will eat them cooked every possible way but my favorite was fried over medium until I bought one of those egg cookers. A girl at the office was using one daily. Now I love me some soft boiled eggs! Hadn't really ever had them until I bought this. This little egg cooker is my new favorite kitchen gadget. Egg Cooker

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Thanks will try it

Scrambled with brisket, onions, and green peppers.

I cook eggs for me and the wife n daughter every morning during the week. It will change up when requested but currently I do scrambled with Tony’s for the wife. The daughter is getting scrambled with black truffle salt and she likes it a little runny, sometimes French omelette style. For me I’ll typically do a scrambled with salt and cayenne pepper and use some sort of rendered animal fat that I have on hand. Currently it’s dry aged ribeye tallow, brisket tallow, and pork belly lard. Chicken schmaltz is awesome with eggs too. On the weekends or when requested sometimes I’ll put a fried egg sunny side up on top of grits or egg sandwiches… omelette occasionally.

I have started making egg sandwiches differently like I have seen on my YouTube cooking feeds folding it up. It comes out quite well and the bottom end is connected so none of the cheese or juices drip out.

Today I used some 60 day dry ribeye leftovers with some dry aged tallow.

I like them so many different ways but lately I've been scrambling them creamy style like I saw in a Jacques Pepin video. Serve them in a toasted piece of hollowed out French bread along with some good sausage patties.