JohnnyBlaze Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
Babycat Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
Janie Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
Babycat Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
HowItIs Posted June 27, 2011 Share Posted June 27, 2011 Mmmmm I love eggs just about any way you can cook 'em. But I especially love over-medium which is really difficult to get done right. The white has to be cooked but the yolk still mostly runny -- so I can sop my toast, dontcha know. But if the white isn't done I will send those babies right back! My Hubby has got it down to a science (he can even flip them in the pan) but I find that most restaurants can't get it right. And when I find one that can, I commit it to memory. I also really love deviled eggs. We have them for every family get-together. Which reminds me of an anecdote... My Step-Uncle had recently re-married and he and his new wife were having a Christmas party at their new house. Very nice spread, decorations, drinks, etc. I grabbed a couple of deviled eggs -- Hubby and Mom did, too -- and took a bite..... HOLY CRAP! The vinegar... holy crap. So, my Mom and I cornered Mary (the new Step-Aunt) in the kitchen so as to discreetly mention this. She was shocked, "But the recipe said...." We didn't hear anything after that. Mom and I looked at each other and, if we'd had cartoon balloons over our heads, they would have read: RECIPE???!! This was when we found out that Mary, bless her heart, was not much of a cook... Link to comment Share on other sites More sharing options...
HowItIs Posted June 27, 2011 Share Posted June 27, 2011 (edited) Double post Edited June 27, 2011 by HowItIs Link to comment Share on other sites More sharing options...
J0N Posted June 27, 2011 Share Posted June 27, 2011 Eggs benedict is great - if you like eggs its well worth making. It's pretty easy, too. Link to comment Share on other sites More sharing options...
circumstantial tree Posted June 27, 2011 Author Share Posted June 27, 2011 Mara, you're prejudiced against eggs! You'll hurt their feelings! Link to comment Share on other sites More sharing options...
Digital Man Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (HowItIs @ Jun 27 2011, 04:03 AM) Mmmmm I love eggs just about any way you can cook 'em. But I especially love over-medium which is really difficult to get done right. The white has to be cooked but the yolk still mostly runny -- so I can sop my toast, dontcha know. But if the white isn't done I will send those babies right back! My Hubby has got it down to a science (he can even flip them in the pan) but I find that most restaurants can't get it right. And when I find one that can, I commit it to memory. I also really love deviled eggs. We have them for every family get-together. Which reminds me of an anecdote... My Step-Uncle had recently re-married and he and his new wife were having a Christmas party at their new house. Very nice spread, decorations, drinks, etc. I grabbed a couple of deviled eggs -- Hubby and Mom did, too -- and took a bite..... HOLY CRAP! The vinegar... holy crap. So, my Mom and I cornered Mary (the new Step-Aunt) in the kitchen so as to discreetly mention this. She was shocked, "But the recipe said...." We didn't hear anything after that. Mom and I looked at each other and, if we'd had cartoon balloons over our heads, they would have read: RECIPE???!! This was when we found out that Mary, bless her heart, was not much of a cook... I have a good trick to cooking them to over medium, that's how I like them too, without flipping them,(then you don't risk breaking the yolk). Start frying like you usually would. Salt and pepper right away if you tend to use it. When the white part starts to cook (about 1/3 is cooked) pour about an ounce of cold water in the skillet (you don't want the eggs swimming, just want steam) and cover immediatley with a lid wait about 1-2 minues or so. (play with the time a few times and you'll get it down). Whites will be cooked completely and the yolk will be nice and warm and still runny. The top of the egg is also much softer as it hasn't been fried on the pan bottom. Link to comment Share on other sites More sharing options...
tel Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
Babycat Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
Mara Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (circumstantial tree @ Jun 27 2011, 09:05 AM) Mara, you're prejudiced against eggs! You'll hurt their feelings! Good. Then they'll stay the hell away from me. Link to comment Share on other sites More sharing options...
ioc Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
ioc Posted June 27, 2011 Share Posted June 27, 2011 Link to comment Share on other sites More sharing options...
ioc Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (Mara @ Jun 27 2011, 08:55 AM)QUOTE (circumstantial tree @ Jun 27 2011, 09:05 AM) Mara, you're prejudiced against eggs! You'll hurt their feelings! Good. Then they'll stay the hell away from me. Unless, that is, they decide to fight back. Link to comment Share on other sites More sharing options...
Babycat Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (ioc @ Jun 27 2011, 03:05 PM) QUOTE (Mara @ Jun 27 2011, 08:55 AM)QUOTE (circumstantial tree @ Jun 27 2011, 09:05 AM) Mara, you're prejudiced against eggs! You'll hurt their feelings! Good. Then they'll stay the hell away from me. Unless, that is, they decide to fight back. Egg-xactly..(!) Link to comment Share on other sites More sharing options...
metaldad Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (circumstantial tree @ Jun 26 2011, 08:27 AM) Okay, I typically like either fried or scrambled. Now, the way I cook fried eggs is that I heat a good chunk of butter in the pan. Once it starts to "sizzle" I break the egg and attempt to keep the yolk intact. I then add a good helping of salt and pepper on one side. Before it's completely white, I flip the egg to cook that side...again while keeping the yolk in tact. I eat two fried eggs with hot buttered toast and sop up the yolk with it. I always add in the salt pepper while it's cooking NEVER after the fact like you would do in restaurants. With scrambled, I just mix up the eggs add salt and pepper and add to the frying pan with the melted butter. I like deviled eggs, but it must have some kick to it. I like boiled eggs but typically chopped up in a salad. When is the last time you checked your cholesterol ? I only ask because i Used to eat like that , not anymore Link to comment Share on other sites More sharing options...
Gompers Posted June 27, 2011 Share Posted June 27, 2011 http://www.mattazuma.com/images/2008/03/04/kuma_burger.jpg Link to comment Share on other sites More sharing options...
RUSHian62 Posted June 27, 2011 Share Posted June 27, 2011 I got this from Man vs Food Hawaiian Dish 1. rice 2. Hamburgs 3. fried eggs 4. beef gravy cook individually make a pile of rice on your plate put 2 hamburgers on the rice put 2 fried eggs on the burgars pour gravy over all! mmmmmmmmm awesome!!! Link to comment Share on other sites More sharing options...
ioc Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (Gompers @ Jun 27 2011, 11:18 AM)http://www.mattazuma.com/images/2008/03/04/kuma_burger.jpg YUM!!+1 Link to comment Share on other sites More sharing options...
rushlady23 Posted June 27, 2011 Share Posted June 27, 2011 Scrambled, deviled, hard boiled, fried, egg salad, quiche. As long as the yolk isn't runny, I can eat it Link to comment Share on other sites More sharing options...
pedro2112 Posted June 27, 2011 Share Posted June 27, 2011 Hard and boiled baby.. hard and boiled. Link to comment Share on other sites More sharing options...
Mara Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (rushlady23 @ Jun 27 2011, 01:11 PM) Scrambled, deviled, hard boiled, fried, egg salad, quiche. As long as the yolk isn't runny, I can eat it Oddly enough, the yolk doesn't squick me out as much as the white. I don't LIKE it, but it doesn't give me the heebie-jeebies the way the white does. It's the white that smells like 5-day-old farts. And it's the white that, when hard boiled, looks and feels eerily like sclera. Link to comment Share on other sites More sharing options...
Rushman14 Posted June 27, 2011 Share Posted June 27, 2011 Over easy, hard boiled & scrambled. I loves me some Chorizo & Eggs. Link to comment Share on other sites More sharing options...
ioc Posted June 27, 2011 Share Posted June 27, 2011 QUOTE (Mara @ Jun 27 2011, 03:15 PM)QUOTE (rushlady23 @ Jun 27 2011, 01:11 PM) Scrambled, deviled, hard boiled, fried, egg salad, quiche. As long as the yolk isn't runny, I can eat it Oddly enough, the yolk doesn't squick me out as much as the white. I don't LIKE it, but it doesn't give me the heebie-jeebies the way the white does. It's the white that smells like 5-day-old farts. And it's the white that, when hard boiled, looks and feels eerily like sclera. Man! What happens to your farts that you can smell them 5 days later? http://i34.photobucket.com/albums/d142/hoozieg/Smilies/Happy/handovermouth2.gif heeheehee! Link to comment Share on other sites More sharing options...
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