@Ignorant@RedOak I had to take care of my mom last year for a couple of months. Every day she wanted an over easy egg with toast for breakfast. I became very proficient in frying them but Oh the smell! Dipping the raw egg in toast and feeding was even worse.
To recover from years of my mom overcooking eggs “to kill the bacteria” I always cook them very slowly over low heat. Scrambled, french omelette, sunny side up, whatever.
@curtise@PlacidPenguin duck, goose, even ostrich—all are better as meat than egg. Can’t think of other birds I would personally be able to make that comparison for, but I am willing to try some more.
As gross as I find eggs, the rest of the family like ‘em. I make them knock-off Starbucks Sous Vide Egg Bites every week and they are a big hit.
So my vote is for Sous Vide.
As long as the white isn’t runny I’m happy. Omelettes, scrambled, sunny side up, in hash, on hot buttered rice or over hash browns… but hard boiled and made into egg salad for sandwiches is a particular treat.
@simplersimon The way my mother taught me when I was five or six was to scoop some bacon fat from the can by the stove, crack the egg in it, and spoon the hot grease over the top until the whites were cooked.
Sous vide, almost like poached in the shell. Somewhere around 161°F for 15-16 minutes. I keep hunting for the sweet spot with not-too-runny whites and the perfect buttery yolk.
*This is one time where time matters with sous vide cooking, as to get firm whites and a creamy yolk you cannot heat the egg to the same temperature all the way through. It’s like a science experiment that is delicious every time.
@capguncowboy had a co-worker rave about “chick in a basket” eggs. I prefer to just put the over easy eggs on top of toast. Easier to get everything cooked to the right consistency.
@capguncowboy my friend’s mom would make us egg in a frame after a sleepover and i always thought it was the coolest thing. i still make them for myself and my partner once in a blue moon.
@capguncowboy I was going to say these. Also called ‘egg in a basket’ along with the other names below. Mom made them this way a lot and I tend to do so now too.
over medium! growing up these were just ‘fried eggs’ as my dad made them every weekend, but it took ages to learn the ‘real’ term for them so i could actually get the eggs i wanted when eating breakfast out. it’s still not foolproof but pretty close. (cooked whites, covered runny yolk. peel it open to dip toast in :))
@craigthom@jerk_nugget over easy is supposed to be cooked whites and runny yolk. Over easy at most restaurants yields runny whites. I actually had a server bring the chef to my table to berate me because I complained that the whites were running everywhere.
After that I always order over medium and hope for the best.
@craigthom@RiotDemon i tried that descriptor a few times myself and found over easy to be like sunny side up, where the yolk is exposed. (even though of course ‘over’ should imply that they actually turn the egg over but, alas. and runny whites make me want to run from the table - really even if they are cooked but still look bright white it squicks me out a bit.)
@RiotDemon i got the heebie jeebies just reading that lol! this is the reason i mostly stick to pancakes or french toast when i’m not the one cooking but sometimes you really want eggs!
Somewhere between over medium and over hard. I want the yolk to not spill everywhere, but also to still have some life to it, cooked in salted butter, salt and pepper added before flipping.
being poor in college, a Japanese friend introduced me to a raw egg and soy sauce mixed into hot rice. That was so yummy! I always forget about doing that.
No matter how hard I try, any egg I fry just ends up becoming an omelet.
(With beef soup mix mixed into the eggs, and cheese liberally sprinkled on the omelet afterwards.)
As an ingredient of cookies.
/giphy Eggs Benedict
All those sound good…
@panafonics Agreed - I was looking for an answer of simply ‘yes, I like my eggs cooked’.
Sunny side up so I can mix the yolk with grits.
@JT954 and bacon crumbles.
@JT954 with a few drops of hot sauce.
@rtjhnstn A few? I’m shakin’ that Tabasco bottle at Waffle House.
I am just easy, over.
Eggs are gross, you heard it here first.
@Ignorant now I understand your username… because you are so very wrong
@Ignorant I agree. The smell of cooking eggs makes me hurl.
@Ignorant agreed. I cook them for others but won’t eat them myself.
As stated above, eggs’ proper use is as an ingedient in a baked food.
@Ignorant @RedOak I had to take care of my mom last year for a couple of months. Every day she wanted an over easy egg with toast for breakfast. I became very proficient in frying them but Oh the smell! Dipping the raw egg in toast and feeding was even worse.
@looseneck
Over hard with a non-runny yolk. Where’s the love for over hard, non-runny yolk.
@melonscoop You monster.
@melonscoop Only if I’m making a sandwich.
Yes, with bacon.
@2many2no Exactly. I like my eggs… I just like them. Period!
To recover from years of my mom overcooking eggs “to kill the bacteria” I always cook them very slowly over low heat. Scrambled, french omelette, sunny side up, whatever.
@awk Barely set French omelet, lemon yellow, with some chives.
poached, on toast. Mmmm. Or my grandma’s creamed eggs on toast. With grated yolk on top. So good!
Any of the above, except hard-boiled. Never been able to choke them down.
@cpierce Well, there’s your problem, you need to chew them.
@cpierce my eggs-by-themselves (not as an ingredient) preference is strongly inverted vs yours.
@cpierce I love eggs and I cook them a million ways. But I hate them hard boiled. Yuck.
All the ways.
Eggs are delicious.
I prefer my eggs roasted once they are chickens.
@curtise
What if it’s not a chicken egg though?
@curtise @PlacidPenguin duck, goose, even ostrich—all are better as meat than egg. Can’t think of other birds I would personally be able to make that comparison for, but I am willing to try some more.
As gross as I find eggs, the rest of the family like ‘em. I make them knock-off Starbucks Sous Vide Egg Bites every week and they are a big hit.
So my vote is for Sous Vide.
@Ignorant Ha, I’ve been wanting to try that -it just moved to the top of my list!
@mehcuda67 I use this Anova recipe for Bacon Gruyere Egg Bites:
https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere
But I cook them at 185 degrees for 25 minutes
I prefer my eggs unfertilized
@edguyver14
Yes, absolutely. Raw eggs are nasty.
@PocketBrain beat me to it. That’s egg on my face
@PocketBrain I also prefer my eggs cooked. We should start a club, and Rocky can’t join.
My mom always said “Eggs are a cheap meal.” It’s still true. Hard-boiled rules!
As long as the white isn’t runny I’m happy. Omelettes, scrambled, sunny side up, in hash, on hot buttered rice or over hash browns… but hard boiled and made into egg salad for sandwiches is a particular treat.
cooked
Basted. Mostly because I cook my own, and poaching is too much more work for too little more pay off.
@simplersimon The way my mother taught me when I was five or six was to scoop some bacon fat from the can by the stove, crack the egg in it, and spoon the hot grease over the top until the whites were cooked.
@craigthom @simplersimon Eggs-actly!!
Sous vide, almost like poached in the shell. Somewhere around 161°F for 15-16 minutes. I keep hunting for the sweet spot with not-too-runny whites and the perfect buttery yolk.
*This is one time where time matters with sous vide cooking, as to get firm whites and a creamy yolk you cannot heat the egg to the same temperature all the way through. It’s like a science experiment that is delicious every time.
@djslack are they different from a soft boiled egg?
@jerk_nugget Yes. They are more liquid and great on toast, almost spreadable.
Plus you can set up just about any combination of white and yolk you want. https://www.chefsteps.com/activities/the-egg-calculator
yes, correct.
No basted? wtf
I think hard boiled is second though, because deviled eggs
@Dweezle Solid answer. Love Ghee basted eggs…maybe a few scallions for extra flavor!
Over heard, gotta break and cook those yolks
Adam and Eve on a raft - wreck 'em!
/youtube adam and eve on a raft
No one has mentioned eggs in a frame yet?
/image eggs in a frame
@capguncowboy had a co-worker rave about “chick in a basket” eggs. I prefer to just put the over easy eggs on top of toast. Easier to get everything cooked to the right consistency.
@capguncowboy my friend’s mom would make us egg in a frame after a sleepover and i always thought it was the coolest thing. i still make them for myself and my partner once in a blue moon.
My parents called it “toad in a hole”. My wife’s parents called it “Egyptian one eye”.
I make it for my kids a few times a month and they love it.
@capguncowboy I was going to say these. Also called ‘egg in a basket’ along with the other names below. Mom made them this way a lot and I tend to do so now too.
Scotch
over medium! growing up these were just ‘fried eggs’ as my dad made them every weekend, but it took ages to learn the ‘real’ term for them so i could actually get the eggs i wanted when eating breakfast out. it’s still not foolproof but pretty close. (cooked whites, covered runny yolk. peel it open to dip toast in :))
@jerk_nugget Those are the same as “over easy”. When I order “over easy” at Waffle House they call out “over medium”.
@jerk_nugget That’s how I like 'em. Over medium.
@craigthom @jerk_nugget over easy is supposed to be cooked whites and runny yolk. Over easy at most restaurants yields runny whites. I actually had a server bring the chef to my table to berate me because I complained that the whites were running everywhere.
After that I always order over medium and hope for the best.
@craigthom @RiotDemon i tried that descriptor a few times myself and found over easy to be like sunny side up, where the yolk is exposed. (even though of course ‘over’ should imply that they actually turn the egg over but, alas. and runny whites make me want to run from the table - really even if they are cooked but still look bright white it squicks me out a bit.)
@jerk_nugget as long as the whites are white, I’m good. If they’re clear, just wtf.
@RiotDemon i got the heebie jeebies just reading that lol! this is the reason i mostly stick to pancakes or french toast when i’m not the one cooking but sometimes you really want eggs!
Uncooked - like this: https://blog.bulletproof.com/get-some-ice-cream/ Better have 8 or 9 eggs handy!
Also sunny-side-up. Or all of the above.
Scrambled, but with a little butter and cheese so that they come out fluffy and delicious, instead of being like… eggs…
@InnocuousFarmer When doing scrambled I always add a little milk.
@cinoclav @InnocuousFarmer scrambled with some feta on top is really good
Somewhere between over medium and over hard. I want the yolk to not spill everywhere, but also to still have some life to it, cooked in salted butter, salt and pepper added before flipping.
Omelet. With any of a dozen ingredients.
BASTED! BASTED! BASTED! BASTED!
being poor in college, a Japanese friend introduced me to a raw egg and soy sauce mixed into hot rice. That was so yummy! I always forget about doing that.
Yes!
Liquid chickens.