I'm a scrambled eggs man (as I think most, cold-blooded Americans like myself). I like to crack my eggs into a bowl and mix them up with a fork before I put them into the skillet. I typically prep the skillet by adding a bit of corn oil to the pan (typically non-stick to start with). I then keep the eggs moving in the skillet, pausing for 10-20 seconds to let the eggs cook through a little bit. I then cook them until they're just a little bit runny and pull them off of the stove. Salt, pepper and doused with Frank's and you've got the best eggs in the multiverse.
How about you, sucka?
Posts: 4753 | Registered: May 2002
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Ah, eggs. I like mine scrambled. I usually crack them into a bowl and mix salt and pepper, and just a bit of milk in to make them a bit fluffier. I usually just prep the pan with a bit of butter. I then keep them moving constantly until they are completely cooked (that's always worked best for me). Put some cheese on top and you're all set! Mmmm...now I want to go and make some eggs.
Posts: 290 | Registered: Sep 2002
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Try adding a couple of tablespoons of fish sauce and a little bit of water to the eggs before you scramble them. *Man* that's tasty. I use 1 tbsp of fish sauce for every two largish eggs, but that may be a bit salty for some. A handful of chopped green onions go well with this, and if you're feeling like putting a tiny bit more effort into it you can stirfry some minced pork and garlic before adding the eggs and fish sauce.
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The problem that I've found with butter is that it tends to brown the eggs more than I like. Corn oil keeps the eggs a consistent color.
Posts: 4753 | Registered: May 2002
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ah Pixiest, a 'racker after my own heart. Combine the two breakfast cooking threads and you've got quite the treat.
fried, over easy, in bacon greese, cut up over two slices of white toast slathered in real butter, with more than the average amount of salt and pepper.
hmm, my left arm is numb and I taste copper....
Posts: 2596 | Registered: Jan 2006
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For those who don't want to visit another site for a recipe:
quote:Perfect Ham and Cheese Scrambled Eggs Recipe #84505 I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).
2 large eggs
1/2 teaspoon Worcestershire sauce (I use Lea & Perrins, of course)
2 tablespoons nonfat milk or low-fat milk
salt and pepper
1 slice cooked ham, chopped into bite-size pieces
1/4-1/3 cup shredded cheddar cheese or Mexican blend cheese
nonstick cooking spray
1-2 servings 5 minutes 2 mins prep
Spray non-stick frying pan with cooking spray.
Heat up over medium to medium-high heat. (Use medium on an electric stove, medium-high on a gas.)
While pan is heating, whisk together eggs, worchestershire sauce, milk, salt, and pepper with a fork, just until blended.
Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
Because of the milk, they will remain moist, but they should not be runny or sticky.
Turn off heat, but leave pan on burner.
Add ham and cheese.
Stir until everything is mixed, ham is heated, and cheese is melted.
Yum!
Welcome to the elitist asshole club, kq. Your current rank is "Pompous Braggart." I've bolded the parts that cinched your entrance.
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I eat boiled eggs fairly regularly because I can boil up half a dozen or so and bring one along to work to eat. I don't usually feel like eating first thing in the morning, so I like to bring something to eat at my desk around 8 or 9.
If I have the time and the inclination, I like my eggs fried, with runny yolks, but well cooked whites. My mother always called them "over medium" but I'm not sure if that's an official name or not. My family prefers scrambled eggs, so unless I want to wash two pans, I usually just eat mine scrambled too. I'll try to sneak in some green onions, mushrooms and tomatoes when I can, but my peasant children object if any get into their eggs. It's a juggling act to keep half of the eggs "pure".
Posts: 2069 | Registered: May 2001
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I like scrambled made with a little heavy cream for smoothness, but I also like to cook up some ground sausage and add eggs and smother the whole thing in finely grated cheddar. That's a rib sticking breakfast right there!
Posts: 601 | Registered: Sep 2002
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I like them scrambled. I break them into a bowl, dash with milk and season with Johnny's seasoning salt. Then I preheat my skillet and cook them nice and slow over a low flame. Sometimes I'll garnish with a bit of grated parmesan cheese. Yummy!
Posts: 5948 | Registered: Jun 2001
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This is the best thing to happen to breakfast cooking since.... well, since anything. Everyone should get one.
Posts: 2596 | Registered: Jan 2006
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You should try scrambled eggs and vinegar. It sounds really weird, I know, but when you make it properly, with continuous stirring, the scrambled eggs come out really creamy and it totally tastes like there is cheese scrambled into your egg. You don't even taste the vinegar.
Personally, I love fried eggs, easy over, with the yolk still soft, so I can dip my buttered toast in the yolk, or mix the yolk with my grits.
I also like nest eggs: You use a shotglass to cut a yolk size hole out of the middle of your slice of bread, place it in a frying pan with heated butter, and plop your egg on top so the yolk goes in the hole. You can flip it over to cook on the other side to finish it off. I loved this dish when I was a kid.
Posts: 5771 | Registered: Nov 2000
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Omelette. American cheese. Onions and green peppers, cooked in the pan before hand with pepper, salt, and on occassion when I need the spice- cayanne pepper. Some form of diced meat.
Posts: 530 | Registered: Jan 2003
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quote:Originally posted by maui babe: If I have the time and the inclination, I like my eggs fried, with runny yolks, but well cooked whites. My mother always called them "over medium" but I'm not sure if that's an official name or not.
maui babe, we had a mini-derail on "over medium" eggs here .
The way I usually cook eggs is scrambed, in an egg burrito:
Crack 2 eggs into a bowl, add a glop of salsa and/or hot pepper sauce, beat. Scramble in butter. Serve on whole wheat tortilla with grated cheese on it. Add anything else that sounds good and fits in wrap. Yummy!
Posts: 3149 | Registered: Jul 2005
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quote:Originally posted by Ela: I also like nest eggs: You use a shotglass to cut a yolk size hole out of the middle of your slice of bread, place it in a frying pan with heated butter, and plop your egg on top so the yolk goes in the hole. You can flip it over to cook on the other side to finish it off. I loved this dish when I was a kid.
Make the whole a little bigger (biscuit-cutter size) so the entire egg fits inside, and call 'em "eggs in a basket," and that's my favorite kind of eggs.
But a nice omelette, with cheese, or veggies -- or both! -- comes in a close second.
Posts: 32919 | Registered: Mar 2003
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Last weekend (or was it the one before) I went to my favorite place for breakfast and tried their asparagus, roasted garlic, and feta omlet. I was astounded at how good it was, but I shouldn't have been given the quality of everything else they serve. Amazing place.
Posts: 16059 | Registered: Aug 2000
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quote:Originally posted by Dagonee: Ela, I'm totally going to try that. I assume it's just plain (white) vinegar?
I'm pretty sure that's what we used, though I haven't made them in a long time. My mom says her dad used to make them all the time.
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Ela, I tried those eggs yesterday morning, thanks for that new (to me) idea. I loved the texture, but they did taste pretty vinegary--but that may be because I didn't have plain white vinegar, so I used cider vinegar. (I have red wine vinegar, tarragon vinegar, balsamic vinegar . . . anything but white! Guess I need to put that on my shopping list.)
Posts: 3149 | Registered: Jul 2005
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I think any flavored vinegar would flavor the eggs. I must have used white vinegar, and I don't remember the eggs tasting like vinegar. I'll have to try the recipe again and see - it's been a long time since I made that recipe.
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I think I would like them more if I was expecting the texture (pretty incredible the way they turned out!) - as it was, I was sort of expecting normal scrambled egg texture, which they certainly weren't.
But very interesting. Posts: 4393 | Registered: Aug 2003
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Soft boiled eggs (bring to boil, then remove from heat and cover for 12 or so minutes depending on how firm you like it) with a little salt are always a good option.
It's either that or an empty omelet. Pre-mix in a cup or bowl with a little salt. I usually use a bit of oil (walnut of late) and a bit of butter, and the pan should be very hot. (The butter helps coat the pan and yields a rich flavor; the oil prevents excess browning and lightens the flavor some.) Sometimes I add black or white pepper before adding the eggs. Once the eggs are in, give a good 5 second stir before letting the whole thing sit and coagulate. The upper side of the eggs should still be a little runny (to taste, of course) when the folding begins.
Posts: 1810 | Registered: Jan 1999
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I made nest eggs tonight. They were really good. It seems like a superior way of making eggs- especially if you swirl the bread around a bit in the oil just as you put it in the pan to get it good and fried.
I made a nest egg sandwich where I made two with melted cheese on top then added some slice turkey between the two, smushed together and ate. Yum!
Posts: 4753 | Registered: May 2002
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I made the vinegar eggs this morning. I used white vinegar, and I could taste it a little, but I like vinegar so that was okay. I think I will try it with white balsamic vinegar next time.
Also I used minced onion instead of garlic because all our garlic was sprouting. Posts: 9866 | Registered: Apr 2002
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I am going to have to try the Eggs in a Basket or Nest Eggs, or whatever. Is that what they kept cooking in V for Vendetta? I wonder how that would work out with french toast. ie: cut the hole in the middle of the bread. dip the bread in the whipped egg mix, put in frying pan or griddle and pour a whole nother egg in the middle. mm, sounds eggy. and smother with powdered sugar. hmm, looks like we're gonna have experimental breakfast for dinner tonight!
Posts: 2596 | Registered: Jan 2006
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ok, my family has this engineous repice called "egg-in-the-hole". ok, so it might not be that "enginous" seeing as hows its been seen before.
1.first, you get a bread slice, cut a circular hole in it(we use a cup). Make sure that the hole isn't too big.
2.Then put the cut out bread into the toaster. You then butter the slice of bread and put it into a frying pan.
3.Then you take an egg, and crack it into the center of the hole, make sure that it doesn't overflow.
4.Once the bottem of the slice is a nice and brown (and the bottem of the egg has fryed a little), flip over the slice BEING VERY CAREFUL! Try not the spill the egg, just flip it all over it one quick motion.
5. Repreat step 4 for the other side of the slice of bread. Be sure to check on the circle of bread that is in the taoster, it might be burnign by now.
6. Once it is cooked to your satisfaction, take it out of the pan and (flipping it again), put it onto a plate. If you cooked it right, the outside of the egg that is in the middle of the bread should be a little hard, like a covering. And the inside should be runny (gooey whatever)
7. Use the circular piece of bread the break open the egg covering and feast away! Note: the whole meal is entirely edible, don't leave anything on your plate!
note from the dude who posted this: the way i eat it is to mop up the gooey egg in the middle with the circular piece of bread, and i might use some of the holding bread too. Then i fold the whole thing in half and eat it like a sandwich. it took me a couple of days to master this recipe, it gets a little tricky when it comes to the flipping! if you want me to give a more detailed explination of how to cook this, just pm or e~mail me.
enjoy and tell em what you think about it!
Posts: 9 | Registered: Apr 2006
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Even better: butter the cut-out hole, and fry it alongside the egg-in-the-hole. Brilliant! Or ingenious! Or whatever.
Posts: 10397 | Registered: Jun 2005
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I like my eggs poached, runny in the middle. Though I must stress that my poached eggs must be hunted illegally and smuggled to my breakfast table otherwise they're not really "poached" are they?
Other than that, I only like scrambled eggs with other things mixed in: sausage, mushrooms, little bit of onion, cheddar cheese, and green bell peppers, an omelet without all the needless folding. Served with biscuits and gravy and a cup of Coffee, preferably from Guatemala or Indonesia...*drool*
All this talk about breakfast, I think I'll break the habit of a lifetime and actually get up tomorrow morning and make some.
Posts: 681 | Registered: Feb 2004
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otherwise they're not really "poached" are they?
