fried eggs

It really depends on the application and accompanying food.

over easy every time

gettin down on fried eggs

egg in a basket

I like over easy, but household food safety regulator requires scrambled or over hard. Feel like my kids are being deprived.

household food safety regulator

Can someone googleproof Hunt3r's wife's name?

I like a pretty hard fried egg myself, sometime over the years I changed from liking a runny one.

over easy every time

― just sayin, Wednesday, December 19, 2012 8:23 AM (37 minutes ago) Bookmark Flag Post Permalink

otmfm

whichever method leaves the yolk the runniest

What is over hard?

I hate runny yolk - it disgusts me and makes me feel sick. They need to cook the shit out of them so they're well done. Is that over hard? That's what I like.

that's over hard, enbb.

Over easy 98% of the time; occasionally sunny side up. But a fried egg with a hard yolk is a waste of perfectly good cholesterol and goes into the dog's bowl.

over easy

Why would you have them over hard when you could have them scrambled or in an omelette even?

Sunny side up is the only acceptable answer to this question.

OM

i like it to crawl, not run

Which of these would be "runny yolk for dipping chips in"?

Either of the first two.

I grew up on scrambled eggs, it took working in a kitchen and frying eggs for approx 70 people a day to realize the genius that is over medium. Over medium, all the time, every time.

Over medium, definitely. Runny yolk but no creepy bits of runny whites.

om best for a fried egg sandwich imo

over medium if I'm just eating the egg, over easy if I have toast to sop up the egg yolk

Which of these would be "runny yolk for dipping chips in"?

― nate woolls, Wednesday, December 19, 2012 9:51 AM (6 minutes ago) Bookmark Flag Post Permalink

A practice known in Maryland and Pennsylvania as dip-dip eggs or dippy eggs.

'Sunny side up'. That's what fried eggs are for - dip your buttery slither of toast right in it. If you don't want it runny, have scrambled eggs.

Mmm, I'm about due for one of my One Step Closer to Delicious Death sandwiches: bacon, fried egg, sharp cheddar and green chilies.

one of the wisest things ever said about egg yolks:

for me the thing with yolks is, like, I have nothing against male ejaculate, I just don't want to mop it up from a plate with toast

― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Monday, August 9, 2010 12:44 PM Bookmark Flag Post Permalink

om best for a fried egg sandwich imo

egg over medium, cheddar cheese, salsa, and frank's red hot on a toasted kaiser roll (or english muffin) is my go-to breakfast sandwich.

(w/ plenty of black pepper)

poll would have worked better with definitions of each term tbph but whichever one means dippy yolk

that's a quality breakfast sandwich xp

wait, male ejaculate tastes like egg yolks?

...

No.

i wish

poll would have worked better with definitions of each term tbph but whichever one means dippy yolk

I managed to work it out for myself, but I'm happy to help out here. A clue: the sun is yellow.

no wait what

according to wikipedia over easy is the "dippy egg" variety

Why would you have them over hard when you could have them scrambled or in an omelette even?

it's totally different. you still get the separation of white and yoke, and the full hit of pure yoke.

deep hit of pure yolk

both egg sandwich recipes itt sound pretty boss

my boss recipe: the fried fried egg sandwich. fried egg in fried bread. ketchup. egg style as you prefer. heart attack optional.

deep hit of pure yolk

better

over medium but i more into poached these days

i more

Why would you have them over hard when you could have them scrambled or in an omelette even?

Sunny side up is the only acceptable answer to this question.

― Matt DC, Wednesday, December 19, 2012 9:40 AM (58 minutes ago) Bookmark Flag Post Permalink

otm

if you dont like yolk you shouldnt be eating eggs

i don't eat eggs

the thing about a good sunny side up egg is you can put it on almost anything and it improves the dish exponentially. salads especially. over hard eggs dont do that

get out of this thread youre not wanted here

Sunny-side, but I baste the yolk with the fat just before removing from the pan. Cooked & runny & tasty. Uncooked white bits are gross tho.

Over easy for sure, but the challenge I have yet to solve is making them look as nice as sunny side up. On the flip, they tend to get flecked brown pan grease (whether I'm using butter or oil).

But yeah, I'll put an over-easy on top of just about anything. Probably even ice cream, though I haven't tried that. Last weekend, it was pan-fried risotto cakes layered with pepper-sauteed tomato and fresh avocado, with egg on top. It was good. (Blackened asparagus spears on the side.)

I had some issue where eating any amount of egg, on its own, would give me horrendously bad stomach cramps and indigestion for six to eight hours when I was a kid, without exception. At some point, this stopped being an issue, although I've never figured out why.

Now I am pro-egg on things.

http://www.theanswerbank.co.uk/Food-and-Drink/Question867043.html

According to this technical resource, I believe 'Sunny Side Up', though 'Over Easy' would also be acceptable.

Obviously, you also need some sort of barrier so that the runny yolk doesn't touch anything other than bread. Maybe a sausage fort or something.

Sunny side up

"sausage fort" is the best breakfast-based innovation I have heard proposed

runny yolk needs to touch everything

god what philistines are these who cannot recognized the gift to taste that is the egg yolk

ugh max gross

Noooo. I'm sure we've discussed this somewhere before, but I cannot abide yolk getting on anything other than yr plain carb type foods - egg and chips, yes, egg on toast, definitely, egg and potato waffles, okay. Egg and anything else: nonononononono.

it's totally different. you still get the separation of white and yoke, and the full hit of pure yoke.

But the hard yolk means you also get the pure egg white, and egg white on its own isn't very nice, you want the taste of the soft yolk over it, or you want the two mixed up. Scrambled eggs >>>> fried with a hard yolk.

There are fewer greater culinary pleasures than dunking a sausage in an unbroken egg yolk.

egg whites soak up the flavor of whatever you have cooked them in and are fantastic, especially around the crunchy edges

I'm also pretty pro-food segregation anyway, unless you've got a specific olio type food, like a good stew... no liquid-type foods touching solid-type foods, plz.

I'd be breaching the fort, "oh no, sir, yolk invaders on the way!" marching some potatoes through the walls, yolks running everywhere

cannot overstate the blindingly pure contempt i have for anyone who doesnt vote ssu

the slow avalanche of egg yolk breaking its levees is one of those amazing-natural-occurrences-in-food imo. like watching milk explode galactically being poured into coffee. i am real funny about eggs & am sorta tempted to not read this thread cause i just started eating them again after like ten years & wanna load up on calcium before i get squeamish again, but yeah the whole point is that they spill & colourise everywhere, not that they're a firm & rubbery skewerable meal element.

Me irl
http://youtu.be/eypZnajNdmQ?t=58s

Also if SSU eggs are cooked properly there shouldn't be any spunky egg white over the top - fry them slowly to stop the bottom burning, push the uncooked whites to the edge of the egg so they cook quickly. Job's a good'un.

overcooked rubbery whites are another criminal travesty

I think eggs are just not a very good food I'm sorry

what the actual fuck dayo

eggs I'll fuck with: medium or soft boiled egg, fried egg in a sandwich, eggs used in baking

but scrambled eggs? a fried egg by itself? hardboiled egg? (unless deviled)

nah

eggs are one of nature's greatest gifts to us

But the hard yolk means you also get the pure egg white, and egg white on its own isn't very nice, you want the taste of the soft yolk over it, or you want the two mixed up. Scrambled eggs >>>> fried with a hard yolk.

it depends how you're cooking it or what you're eating with it. i like the contrasting taste of egg white personally. with a fry-up i guess i'd like runny yolk to an extent, but i like a fairly thick or hard yolk with more brunchy dishes like huevas rancheros or a kind of patatas bravas with egg and chorizo i make occasionally.

scrambled eggs and omelettes are a waste of eggs, generally, imo. what you make when you have no ideas/money.

chori-zed-o

best egg is a soft yolk poached egg

then a tie for soft-centre fried or boiled

scrambled gooey not flaky next

after that, it doesn't matter after that you are spoiling yr fucking egg stop

what about french toast?

but scrambled eggs? a fried egg by itself? hardboiled egg? (unless deviled)

A scrambled egg, tomato and bacon sandwich is like the best thing ever.

Hardboiled pickled eggs? I will run over an infant in a stroller to get to a jar of those.

i like to cook up a big heap of hash browns and use them to soak up my egg yolks

eh no wait i can f/w omelette too but it is only just above 'wasting that egg' level

eggs are gross and weird

cannot overstate the blindingly pure contempt i have for anyone who doesnt vote ssu

― r|t|c, Wednesday, December 19, 2012 11:00 AM (14 minutes ago) Bookmark Flag Post Permalink

co-signing this post and never opening this sickening thread again

omelettes and scrambled eggs seem to diminish the power of the egg, you need like 3/4 eggs, whereas one boiled or fried is often enough.

co-signing this post and never opening this sickening thread again

are you posting in character?

Thanks to this thread, I fried an egg SSU, put it on an English muffin with a sausage patty and a slice of provolone, and added pepper and Tabasco.

scrambled eggs and omelettes are a waste of eggs, generally, imo. what you make when you have no ideas/money.

― Heterocyclic ring ring (LocalGarda), Wednesday, December 19, 2012 11:12 AM (4 minutes ago) Bookmark Flag Post Permalink

^^ gets it

I'm a guy who can handle his pig lard but something about the oiliness of scrambled eggs or omelettes combined with the egg whites just gets to me and makes it bad

sunny side up or over easy. the former if i'm making them myself, the latter if i'm eating out. hard yolx are a travesty, but so are runny whites, so some finesse is required. also butter-crispy edges. never eat fried eggs though. dunno why not.

scrambled egg hatred is nonsense. the beaten egg is a marvel of science in harmony with nature. also very good in a sandwich.

smoked salmon and scrambled eggs is an exception.

A good omelette beats most other uses for eggs but it's all dependent on what else you have with/in it. They're not really relevant to this discussion.

I generally prefer poached eggs over fried but I'm genuinely incapable of properly poaching them in the way I want them so tend to fry at home.

A good omelette beats most other uses for eggs but it's all dependent on what else you have with/in it. They're not really relevant to this discussion.

not for me, omelettes are sort of fodder to me. even a good one is still a sort of light fluffy alternative to something with flavour. and most of the things you can put in an omelette to improve it are wasted by inclusion.

crazy talk, lg, just crazy

itt morons, i'm outta here

over easy, love mixing the runny yolk with whatever potato dish is on the side or toast

http://en.wikipedia.org/wiki/Diner_lingo

i'm entitled to my opinion, eggheads.

xposts

sunny side stfu

"a man thinks by mouthing hard words, he understands hard things" - melville

how do hot natured like their eggs? benedict 'em

great we're gonna get a lot of egg jolks

A good omelette beats most other uses for eggs but it's all dependent on what else you have with/in it. They're not really relevant to this discussion.

This is false, because then you have lot of other weird things in your eggs, and thus it is entirely inedible. A well-peppered plain omelette can be quite nice, but I'd rather have scrambled eggs at that point.

Spinach and feta omelettes can be good. I also really want to like tomatoes in an omelette but they're to watery.

*too

Banning them or outright confiscating them might feel 'unjust' to an enthusiast but It would make society more safe, no?

FUCK. wrong thread

otm, ban eggs

fuck the enthusiasts

i disagree, ban r|t|c and max

You'll take my fried eggs when you scrape them out of my cold dead hands.

Best wrong thread post. I agree.

you can take my egg sandwich from my cold bread hands

Hmm Eggs Benedict should be criminalized I do think. Hollandaise sauce tastes like intestinal discharge to me (Already aware this will cause outrage momentarily)

eggs are like the thing i won't eat. they are singularly appalling to me, every element, smell, taste, texture. but i get that this is probably what makes them so appealing for so many. my parents both hate them and i never ate them growing up. i'm a vegetarian and am jealous of the protein hit but

boiled egg and anchovy sandwich is a winner.

Anchovies are amazing, fuck relegating them to the culinary bench like a utility left fielder

^^^ wrong thread, but THIS

Anchovies are amazing, fuck relegating them to the culinary bench like a utility left fielder

how is putting them in a sandwich relegating them? or do you mean people just cooking them away into oblivion?

i have to stop myself eating all the anchovies out of the tin when i'm cooking with them.

I w actually agreeing with you, because I know many people hate anchovies. Sorry if taht didn't come across!

I must admit though I haven't tried your sandwich idea, but sounds interesting.

it's really good, trust me.

scrambled eggs and omelettes are a waste of eggs, generally, imo. what you make when you have no ideas/money.

― Heterocyclic ring ring (LocalGarda), Wednesday, December 19, 2012 10:12 AM (6 hours ago) Bookmark Flag Post Permalink

string this running dog up

voted over easy, but I had one of the most disgusting mornings of my bearded life trying to eat an over easy egg sandwich for breakfast on my walk to the transit center. so it's got to be over hard on a sandwich.

nothing like a good old food thread to make me h8 every one of you cunts to a man

not sure what any of these terms mean, so i guessed Sunny Side Up is where the yolk is only cooked on one half?

Thats me

sunny side up means your white is still snotty and you get salmonella

doesn't sunny side up require a distinction of yolk hardness as well?

Automatic thread bump. This poll is closing tomorrow.

I got spoiled in Spain and now can only* eat eggs this way:

cast iron skillet on high
few tspn olive oil
high heat til oil smokes/crackles
pour egg into oil bath
turn heat down to medium
tilt skillet and spoon excess oil over egg until done (~45-60s)
remove, sprinkle with salt and pepper
serve on toast/baguette/brioche with or without jamon

*this is a lie, but seriously, this is my go-to method.

so, sunny side up then

sunny side up, i cry if the yolk breaks in the pan tbh

Not at all, compare:

http://opgirlslearntoride.com/wp-content/uploads/2011/07/sunny-side-up-eggs.jpg vs. http://theworldsbestever.s3.amazonaws.com/blog/wp-content/uploads/2012/09/the-perfect-fried-egg.jpg

over hard in a breakfast sandwich why bcz I don't want that runny shit all over me and my clothes
over medium with my toast at home in my pyjamas

sunnyside makes me a bit squeamish, overeasy too. the chance of egg snot is high. and gross.

poached, scrambled, hard boiled, softboiled, EAT ALL OF THE EGGS. Except omelettes. I don't like that browned driedy taste they get on the outside. it's gross.

im going with over medium because over hard is really only a convenience choice.

and make em cry

i really love eggs. which with my healthy lifestyle is no problem.

i kinda hate omelettes, i've realized. just give me a normal fuckin' egg.

i always order over medium. what the hell else are you supposed to do with your toast and potatoes than use them as a yolk delivery device?

weirdly, I don't like eating omelettes but I really dig making them for Mr Veg. I always feel like I won an olympic event when they turn out right

made me some shakshuka for dinner tonight fyi

https://www.youtube.com/watch?v=r702v4ZfU2c

if you eat white snot, contract salmonella, or get browned driedy taste on your omelette then don't hate an egg hate yourself for cooking like a fucking cretin

COME AT ME BRO

over easy/runny, but crisp at the corners

or edges, rather

sunny side up forever. w/ toast to dip into it.

Omelettes are fucking delicious, FPing anybody who said otherwise itt

and FAPing anybody who agreed w/ me

I had some issue where eating any amount of egg, on its own, would give me horrendously bad stomach cramps and indigestion for six to eight hours when I was a kid, without exception. At some point, this stopped being an issue, although I've never figured out why.

Whoa this happened to me, too! I don't even think I ever told my parents, just declared that I didn't like eggs anymore since it was a pretty specific and traceable reaction. Then it stopped and now I like eggs a lot (although thinking about how bad they made me feel and then thinking about eggs is making me a little ill.)

Anyway, I voted over easy but:
- over medium in a sandwich if I'm cooking
- over easy all the other times unless I'm really hankering for scrambled eggs

My favorite breakfast sandwich is hard fried egg and bacon on white bread from this hole in the wall grill situated between the train and my office. The bread soaks up the bacon grease and it's disgusting and delicious and $3.

I don't mind a little runny egg white. The important thing is that the yolk is liquid, too.

Also, mushrooms are all the reason there needs to be for omelets to be classic.

the only eggs i eat are scrambled/omelettes. or devilled (omg) if i'm fortunate

used to get an omelette with corned beef hash on top at the ihop long ago, but can't do it no more

IHop omelettes make your bowels burst like a geyser. Gimme hole-in-the-wall or homemade, or I ain't touching it. Even Waffle House I'll do if I gotta.

http://www.saltspringtuesdaymarket.com/wp-content/uploads/2012/08/Shakshuka.jpg

oh wait someone went there already, also i guess technically they're poached i suppose

The recipe I have for those calls them Eggs in Hell. I didn't know until recently they had a fancier name.

Eggs in Hell by Matt Groenegg

See You In (Eggs In) Hell

A neat trick to do SSU and still have it cooked is to fry it til its done, then dash a little hot water into the pan and put on a lid. Steam it for a bit, and voila - no runny bits.

That tip I gleaned from Cooking Mama on the DS if you can believe that.

if you fry on a low enough heat i find it's not necessary but yeah the water thing works

kinda runs the risk of clouding the yolk which is a slight shame but no biggie

The recipe I have for those calls them Eggs in Hell. I didn't know until recently they had a fancier name.

― WilliamC, Thursday, 20 December 2012 02:30 (6 hours ago) Bookmark

ya me either, fun name though. love that dish, it's p much my #1 hangover go-to these days

(xp) No, no, no - you fry it on a really high heat so you get little crispty black bits on the bottom of the white, otherwise the white is just insipid. You avoid little uncooked puddles on the top of the white by dragging them off and into the pan with a spatula.

eggs are not to be chewed all day. also gtfo with inspid you rube, it tastes of egg, plus lots of salt and pepper, plus the trace of whatever you fried it in, which should be butter or olive oil depending

Actually, to be clear, the egg then has to be placed on a slice of brown (buttered) toast and then dipped into with another slice of brown (buttered) toast (cut into three 'soldiers'*), the lower slice serving to a)catch any runny yolk which escapes the 'soldier'*, and b)to provide a more interesting flavour to accompany the white.

*not actual soldiers

eggs (2) should be draped over plate of chips tbrr, also olive oil is not in it butter or veg oil only, plus the oil should have been used for sausages at least twice

who the fuck eats chips for breakfast?

if in a greasy spoon, i would. tbh i only have a fry-up about three times a year these days.

drunk me

olive oil is more for your evening egg, which goes over something complementary

that said if i happen to end up somewhere for breakfast where people are too stupid to have butter available (quite often) i'd still take olive over veg oil. can accept that as personal preference though

(xp) No, no, no - you fry it on a really high heat so you get little crispty black bits on the bottom of the white, otherwise the white is just insipid. You avoid little uncooked puddles on the top of the white by dragging them off and into the pan with a spatula.

― all the people on the right, boogaloo (Nasty, Brutish & Short), Thursday, 20 December 2012 09:36 (18 minutes ago) Permalink

you avoid uncooked white by just having them over easy like a normal human being

what he said, fry-up needs chips and beans if it's a morning after setter righter

beans yeah chips nah hash browns mebbe

fried bread yeah sausage yeah bacon yeah mushrooms yeah kidney in my dreams

not what he said, what lg said. Had a fryup last saturday and it'll prob do me for a few months and there weren't any chips but it was grand just grand now

you avoid uncooked white by just having them over easy like a normal human being

This ruins the soldiers'* access to the runny yolk, which is the whole point of the egg.

*not real soldiers

gd i'm hungry

have never never never understood what people's ish with slightly underdone bits of white is

FARLS

FARL mebbe SODA FARL yes white pudding yes black pudding yes

I have a fry up most weekends and will probably be living off them over Xmas

yeah i had one every saturday as a kid for years, when i moved away from home i stopped. in the same spirit i literally haven't had a boiled potato since then either, except when home.

a greasy spoon is great for the egg/chips/beans festival. nico's beside bethnal green station once a year or so, it's terrifying.

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn1/p206x206/19275_504980036393_3306214_n.jpg

This ruins the soldiers'* access to the runny yolk, which is the whole point of the egg.

no?

"Over easy" fried eggs are also commonly referred to as dippy eggs or dip eggs by Marylanders, by Pennsylvania Dutch persons living in central Pennsylvania and those living around them, mainly due to the practice of dipping toast into the yolk while eating.

how can this be possible if they're upside down?

thing about chips is they always give you overly epic amounts and i have a real ingrained thing about wasting food (even when i'm aware it's 2p shite from iceland), a fry-up's a singular enough thing without the extra guilt spiral on top

Chips have no place in a fry-up, it's against the lord's wishes.

xxp they're cooked both sides, they dont have to be upside down on yr plate

Hash browns yeah, fried potatoes maybe, chips god no. Potato waffles I'll come back to you on but I don't believe anyone actually does this.

not potato waffles at breakfast surely to god. potato cakes or fried tato can be good

what kind of god allows hangovers but frowns on chips, truly a vengeful etc

i would also prefer a hash brown but when has anyone ever got a passable one in a caff

chips

a good place will do you real chips, which are not distinct enough from fried potatoes to merit outrage, in my view. skinny fries i can accept would be odd.

for my home fry-ups these days i tend to go with potatoes fried with a bit of paprika and cayenne, with a bit of chorizo through them, then two eggs fried and put on top.

Also, while we're at it, the toast needs to be buttered AS SOON AS it pops up so that the butter melts right in. People who put the toast into some kind of rack, then bring it to the table and try to put butter on the cooled slices while the butter stays in solid lumps and the toast cracks ARE MORANS.

hmm potato waffles. yeah i guess i can do waffles once in a blue moon, if there's enough beans. would feel like a 3 year old though

i do that chorizo thing too but without the patatas. pro-tip: serve with coriander, brings the whole thing to life

interesting tip, must give it a go. if you have refried beans alongside it's very good too.

Nah real chips have a certain sogginess that doesn't quite work with a fry-up. The distinction between deep fried and shallow fried is important here.

I'm aware this doesn't always make logical sense with hash browns although the local cafe on my road does fantastic shallow fried ones. Usually they're pretty woeful in yr standard greasy spoon though.

potatoes fried with a bit of paprika and cayenne, with a bit of chorizo through them, then two eggs fried and put on top

Had variations on this before, this is god's own fry-up.

ffs no no no the toast MUST BE COLD so that the butter remains a cool and textured influence against the rest of the sandwich, jesus christ it's no wonder we rebelled against ye, ye do nothing half right at all

What kind of fuckwit prefers cold toast?

matt has the chips right i love my big fat chips but in a fry they've got to be a little crunchy to work properly with the eggs n beans

Damn this thread I am out of eggs :(

Whoever said potato cakes upthread was OTM by the way, there's something about the combination of crispy on the outside and mashed and fluffy on the inside is perfect for egg yolk.

not fridge cold but it is imperative that the butter not melt into it, you then don't have toast you have soggy cooked bread congrats you have evolved over hundreds of millions of years and you can make soggy cooked bread

Sandwich? What fucking sandwich?

sandwich/open faced bread plate, whatever you fuckin do with it you animal i mean idk what you conceive toast to be for, seeing as you do it 100% wrong anyway ffs

Enjoy your frozen chip sandwich

the chips don't go into a sandwich, look this is very simple stuff

i like the butter to be there on top where i can taste it

I don't actually understand what the different categories mean - is over easy when you flip the egg over and cook it for a minute? Because AFAIC if the yolk has started to coagulate, you've failed as a fried egg artiste and should go back to burning bacon into a dried-up scab like all the other breakfast amateurs out there.

Another poll I'd like to do is - Egg and soldiers, Marmite or no Marmite? Because I always thought the former was standard issue, but when I met my g/f she looked at me like I was crazy. Seriously, if you're thinking of eating egg + toast and no Marmite, I don't wanna know.

unless you're my g/f who is crazy

I have never heard of anyone using Marmite. I like Marmite but dipping it in egg yolk is just fucking disgusting.

trust me, my local greasy spoon does really crunchy fat chips, they are perfect with a fry-up.

i'm not mad on bread being associated with my fry-ups, i prefer potatoes as the soaker. i like toast but more as an evening snack on its own. tho i try not to eat bread generally.

I have never heard of anyone using Marmite. I like Marmite but dipping it in egg yolk is just fucking disgusting.

― Matt DC, Thursday, 20 December 2012 10:49 (14 seconds ago) Bookmark Flag Post Permalink

You're wrong.

Because the Marmite + egg yolk combination is one of the best things in life. I will never understand why people don't like Marmite though.

Marmite on toast (with melted butter on first, obviously) is essential Monday - Friday. Fried egg and toast (without marmite) is a weekend treat. Marmite with egg is just wrong, it's like putting bacon in with your crunchy nut cornflakes.

Potatoes work better but they take time. If you have really good bread it can be sublime though, yr average white slices loaf is usually inadequate for a fry-up. Never been a fan of fried bread but I at least recognise its place in the canon.

Honestly thought Marmite was a requisite part of egg and soldiers for years - the idea of not having the Marmite on there, well it's like having a shepherd's pie without the mince.

i think crap white bread is ideal, i find a great loaf almost too much volume when you're eating a load of meat. the necessity of crap white bread for eg, a bacon sandwich, is why i have phased bread out in fry-ups. don't want to eat that stuff.

christ i'm hungry, i've never had marmite tho

xp yeah idk standard issue bread is good in a fryup (and not even alqays toasted)- soda bread maybe even better, but 'good' bread is best kept for use with yr omelettes, yr scrambled eggs, it'd be like wearing tails to a relatively distant relative's funeral, so couth it's not couth iykwim

h8 Marmite so can't be objective abt its merits here but there's no way it's standard issue to even have it in the same map reference as eggs

good bread best with good butter, a bit of salt, or olive oil, nothing else needed

xpost you're all wrong. so, so wrong.

plus you're all dead to me.

Google confirms that Marmite and egg soldiers are a done thing but there's no way they're an essential part of the equation.

i can kind of see it but can't imagine any way that the Marmite won't totally overpower the taste of the yolk

they work together. egg always needs a bit of salt anyway to bring out the flavour, so the Marmite does that job.

as well as salt?

i don't bother usually

omg @ Marmite w/egg idea. Just so wrong, like pineapple on a pizza.

WTF do you people eat Marmite with then? If you eat it at all??

spoon

you avoid uncooked white by just having them over easy like a normal human being

― just sayin, Thursday, 20 December 2012 10:05 (1 hour ago) Bookmark Flag Post Permalink

t-bomb

yeah if you want to risk breaking the yolk and have it run all over the place.

if you cant cook eggs thats on you

I can't keep up with this thread, moves too fast.

Similarly: EGG POLL *** EGG POLL *** EGG POLL !!!!!!!!!!!!!!!!!!!!!!!!!!

Cooking eggs is a notoriously difficult staple part of cooking IMO. So much can go wrong, so I err on the side of caution. Still trying to "crack" poached eggs after years of trying. The key is in having really fresh eggs.

my missus does the marmite egg thing. it's ok but kinda basic savagery really, too overpowering for my more refined palate

then again she also dips toast into her coffee but lets not even go into that

then again she also dips toast into her coffee but lets not even go into that

!!!!

but...CRUMBS in one's coffee ://///

(i have no preferred type of fried egg, it's not like i can make them anyway so i am just accepting of whatever) (hash browns are the best things though)

xxpost yeah, even i find that weird.

great credit rating and looks nice naked, that's all i care to know boss

My egg sandwich this morning: lengths of fried chorizo, over-medium egg fried in the chorizo grease, sourdough toast. No need for any extra sauce.

If you're getting snot-whites on SSU eggs, you're doing it wrong/need to lower the pan temperature and be patient/need to spoon hot fat on the yolk-white border and season the yolk with a pinch of salt and white pepper.

Breakfast potatoes can be chips, as long as they're last night's chips, chopped up into pieces and fried with some onions and a bit of paprika or chilli powder - you know: HOME FRIES. I like hash browns, but what passes for hash browns in London... shall not pass.

suzy knows breakfast.

white pepper on fried egg is a mannerism too far. eggs love the stronger flavour and besides the black flecks are an essential visual satisfaction

if we wanna get fancy i like cumin on my soft boiled eggs now and then

hot sauce

well yeah this is the next kettle of fish isnt it

i'll have brown sauce with my fried egg no ketchup please

sumac is good on fried eggs

fried eggs and gochujang is all-time.

A little ketchup mixed with runny yolk and then mopped up with toast is actually kind of amazing. I loathe brown sauce (proof of American citizenship IMO) and put Tracklements onion marmalade on the bottom slice instead, when I'm making a bacon sandwich.

LOL the only reason I put white pepper on my yolk this morning is that I had some mortar-and-pestled sea salt and white pepper left over from seasoning for green chicken chilli, and pinched a bit onto the yolk. My normal breakfast is a two-minute soft boiled egg on buttered sourdough toast with sea salt, black pepper and finely chopped parsley scattered on top.

Softly scrambled eggs (hint: use lots of butter) with a few shakes of truffle oil added at the last minute also makes a fine breakfast.

cosign tracklements, those dudes know what they're doing

2 minute sbe sounds damn risky to me, do you let them stand after?

Weirdly enough, reading about all these runny yolks is grossing me out a little so I'm having oatmeal for breakfast.*

*An over easy egg on top of oatmeal, topped with pepper and Parmesan or some other similar cheese is really really good. But I'm just having regular oatmeal.

nononononono

say what

^^^sounds like carl is doing 'oats as grits substitute'.

It takes more like 10 minutes to get a 'two-minute' SBE - the two minutes refers to the time the water is at a rolly boil, but you start your eggs in a pan of ice-cold salted water and bring it to the boil. After two minutes' boiling, I remove the egg from the hot water and douse it in cold - that stops it cooking and makes it easier to peel. Nothing worse than losing a lot of white in the peeling.

Sourdough toast on a particular setting takes two minutes, so when the egg pan starts making boily noises, I activate toaster, slice off some butter and chop parsley.

Marmite on toast (with melted butter on first, obviously) is essential Monday - Friday. Fried egg and toast (without marmite) is a weekend treat. Marmite with egg is just wrong, it's like putting bacon in with your crunchy nut cornflakes.

― A Yawning Chasm (Nasty, Brutish & Short), Thursday, December 20, 2012 10:52 AM (2 hours ago) Bookmark Flag Post Permalink

OTM

fried eggs and gochujang is all-time.

― c sharp major, Thursday, 20 December 2012 13:25 (35 minutes ago) Permalink

^^ also a big fan of maggi

It's a thing! Not just something weird I made up:

http://www.marthastewart.com/332301/savory-oatmeal-and-soft-cooked-egg

it's a weird thing regardless of who made it up

Had double egg on chips lunch deeeeeelicious

olive oil is more for your evening egg, which goes over something complementary

nah, butter or bacon drippings for the frying medium, always.

Too many veggie friends for that to always be the case. Besides, butter/olive oil mix seems to prevent butter burn.

over hard. Cook that shit.

you're wrong

olive oil is great for cooking an egg imo. butter doesn't actually work that well, technically. suzy otm actually, a mix, if you can be bothered, does it v well.

butter for omelette tho, always, years ago i read to get it foaming first then start and this has served me well.

over hard. Cook that shit.

― EZ Snappin, Thursday, December 20, 2012 8:53 AM (2 minutes ago)

So gross! A flat, greasy hard-boiled egg.

EZOTM

High five! ENBB & I are getting breakfast next time I'm up north.

I would never make an omelette with anything other than butter, it adds and brings out so much flavour. With a fried egg I usually go for bog-standard sunflower oil unless there's other grease lying around - as Suzy describes upthread eggs in chorizo grease are delicious.

yeah really good, nice colour effect too.

I use pan spray

oil for heat, butter for flavour.

step 1: make bacon on griddle
step 2: brush off all but a thin layer of bacon grease, make over-easy eggs

chorizo is such a great ingredient when used as a condiment.

PS ENBB and EZ are the most disgusting of savages right now.

I can feel myself turning into a breakfast version of lex. it's kind of awesome and empowering in a way.

Eggs over hard =

http://www.zymetrical.com/images/fake-fried-egg.jpg

One last statement in defense of savory oatmeal: oatmeal by itself doesn't really taste like anything. We just traditionally serve it with sweet condiments. If you cook it with a little salt and otherwise leave it alone, it's no weirder as a savory food than bulghur or grits or cous cous or any other grain.

EZ that sounds like a plan to me.

Think outside the envelope (of instant oatmeal), people!

Besides, butter/olive oil mix seems to prevent butter burn.

― rihanna, will you ever win? (suzy), Thursday, 20 December 2012 14:53 (13 minutes ago) Bookmark

yah that's a pro-tip, works with any oil

It takes more like 10 minutes to get a 'two-minute' SBE - the two minutes refers to the time the water is at a rolly boil, but you start your eggs in a pan of ice-cold salted water and bring it to the boil. After two minutes' boiling, I remove the egg from the hot water and douse it in cold - that stops it cooking and makes it easier to peel. Nothing worse than losing a lot of white in the peeling.

― rihanna, will you ever win? (suzy), Thursday, 20 December 2012 13:53 (1 hour ago) Bookmark

ok, this makes more sense. these days i tend to put the eggs (room temp, run under warm tap if from the fridge) into boiling water, leave for precisely 5 and a half minutes and then under cold in the same way. admittedly this runs the risk of cracking the shell and releasing whites but it's never affected the yolk for me. with the boil from cold method i've found the moment to begin timing from to be too inexact and producing (not disastrously but still too) variable results

EZ that sounds like a plan to me.

― go to party leather (ENBB), Thursday, December 20, 2012 10:17 AM (2 minutes ago) Bookmark Flag Post Permalink

i'm gonna go to breakfast with you guys and gratuitously sop up egg yolks with every other breakfast item i can find

oil/butter mix especially relevant for omelettes btw unless your pan is non-stick trustworthy

sunny side up forever. w/ toast to dip into it.

― Mordy


This. An aunt of mine once marveled that Americans never heard of this practice (wrong) yet thought nothing of dunking doughnuts in their coffee. (Cross-border breakfast idiosyncrasies)

r|t|c, the only egg that should go straight into boiling water is an egg that you're poaching.

Savoury oatmeal is a bit like Punjabi khichra - a kind of porridge made with rice, lentils, cracked wheat and lots of meat/spices slow-cooked for a few hours. It's eaten before sunrise on Ramadan because it sticks to the ribs like nothing else in this world.

Chorizo scrambled eggs are my go-to when lazy or hung-over because they're the other 'two minute eggs' in my life (that actually take two minutes). Cut rounds of chorizo in half so there's at least 20 small pieces of sausage, fry in a little butter in a saucepan, add two large eggs when the chorizo has sweated out/become crispy. The eggs turn the best yellow colour, too.

The image of food sticking to my ribs is disturbing.

the exactness of all these timings terrifies me

Lex, I am baking all day tomorrow if you want to swing by and say hi between shoppings.

so let me get this straight:

You put eggs in cold water, turn on the heat, wait till it's boiling and then a further two minutes?

oil/butter mix especially relevant for omelettes btw unless your pan is non-stick trustworthy

think you can get away with just butter really, my pan isn't amazing and it's not usually a prob. as i say i read a methodology for the perfect omelette before and it's really served me well. i will try and find it and post it.

xps suxy i'm not sure i can make tomorrow (but i might! i'll let you know), sat might be better for me

Huevos rancheros is the other best way to have eggs - my go-to hangover gang recipe.

You put eggs in cold water, turn on the heat, wait till it's boiling and then a further two minutes?

yeah i have no problem actually timing things but this all depends upon size of pan, amount of water, and thermal output of cooker, surely?

well tbf to suzy those things are p constant for her, surely?

I throw the egg straight into boiling water from the fridge, maybe why i don't do boiled eggs v well

http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

that stuff does not like it ought to be eaten

i'm gonna go to breakfast with you guys and gratuitously sop up egg yolks with every other breakfast item i can find

way to ruin a bellini

My favourite comfort food after night on the piss is this egg sandwich recipe, which sounds slightly elaborate but literally takes 5 mins:

Pour a little extra virgin olive oil with white truffle extract into pan.

Fry 2 eggs, & while breaking up the yoke, add:

a few drops of tabasco, a few splashes of Worcester sauce, and a healthy sprinkle of powdered sumac

plus a dollop of porcini garlic mushroom paste.

On thick toasted slice of soy & linseed bread, spread butter & mix in a smidgen of wasabi paste

then on other slice, spread thin layer of philadelphia cheese

top that with some Sainsburys chilli tomato puree

The place fried egg on top of one slice, and pour on some Hellman's caesar dressing

Grind rock or pink himalayan salt over the lot.

Press other slice down on top, then ravenously devour as the delicious juices flow.

that dish has been marked with the dreaded "W" for "WASTED THESE EGGS WITH THIS CRAP"

campari g&t going extremely hard w/that recipe

Yeah CG&T = posts by people who seem to have worked out how to live

^^^Truffle oil should be used to finish, never for an initial fry, because you wind up burning the oil and fucking up the taste. Other than that, CG&T must have been terribly stoned when inventing this sammich.

Not to go all Delia on everyone but I use a 1L Ikea 365 pan to boil one size-large egg, which I make sure to completely immerse in salted cold water and put on a highish heat setting. It's pretty easy to keep an eye on a pan while doing other things. When you peek under the lid of the pan and see air bubbles form in the heating water, you've probably got two minutes until rolling boiling happens. If you're using medium-sized eggs, shave off 20 seconds of boiling time.

Lex, I will probably also be baking on Saturday as I've got a few fig cakes and pans of brownies to make (plus stuffing - I've impressed Carmen the Westcountry Spaniard with mine, apparently). You're welcome whenever, you know that!

that recipe was less "here's a sandwich I like" and more "check out my awesome pantry"

+1^

1 slice toasted white bread + 2 over easy eggs + tapatio + avocado = california grad student breakfast

get a better bread and i'm into that

wait wait back up. what's that stuff in the tube in the photo? if you fuckers tell me it's liver or pig's eyeball i'll flag the lot of you

WHAT'S IN THE TUBE

http://laxallstars.com/wp-content/uploads/2011/10/brad-pitt-se7en-seven-end-scene1-575x316.jpg

bought some of that shit at duty free leaving sweden before. it's fish-flavoured toothpaste.

;_;

Campari G&T = Guy Fieri?

i used to intern in the ukranian national home building in the east village, i miss my egg sandwiches from veselka :(

xpost An egg for poaching should NOT go into boiling water! It should go into water on a very very gentle simmer. Into boiling water and you get an explosion of white!

I never have poaching problems, but you do have to get the water to the boil and then turn it down; I use the cyclone method to avoid mess.

poaching rules

Cyclone method is a revelation. I have the whole process down to an art now

yeah it works pretty good!

also tsp of white vinegar

Having pancakes, sausage and fried eggs for dinner tonight. Thanks, thread.

Breakfast for dinner is the best!

When I was a kid and my parents made breakfast for dinner, I always though we were being so daring and rule breaking.

I made breakfast for dinner the other night! poached eggs on spinach and mushrooms and toast

hey dear i can't stand runny yolks people, i am sorry about whatever happened to you that brought you to this

it realy is so sad

was monitoring campari G&T's prepartion with medium vibes, then "Hellman's caesar dressing" and that record-scratchy sound happened. maybe the sumac should have warned me, because i dint even know that was an edible.

runny yolks are pretty awesome

Sumac is a widely used spice in middle eastern cooking.

rather sure i like it then

sumac's an ingredient in za'atar

xp

za'atar is the bad guy in Krull right

p sure he's a klingon

One reason I like ILX is because of threads like this. 328 posts on fried eggs?

Some of them were actually about toast, to be fair

And most of them were from people who eat runny embryos.

my kind of people

another one for over easy

"was monitoring campari G&T's prepartion with medium vibes, then "Hellman's caesar dressing" and that record-scratchy sound happened. maybe the sumac should have warned me, because i dint even know that was an edible."

I agree that Hellman's dressings are on the whole dreadful (especially the blue cheese one, ugh) but their caesar one is fine in small doses, in the way that ketchup or HP is fine in the right context - and it works much better with this recipe than any of the richer-tasting more parmesan-dominated varieties. Honestly, a hundred drunken nights of trial - plus many many errors - contributed to the creation of this perfect concoction, and nothing in that list of ingredients doesn't play its rightful role - including the sumac (just make sure it's not the poisonous kind)

still, c, calling out pink salt?

Campari G&T of the Victorian sandwich arts

that pink salt is totally a particular thing

C G&T uses himalayan salt made from the glowing stones in the temple of doom

other iterations were underwhelming

i'm wondering if campari g&t can confirm that (s)he is actually a gin and tonic with campari added, not a beverage where gin is replaced by campari

Campari G&T = Guy Fieri?

― Jersey Al (Albert R. Broccoli), Thursday, December 20, 2012 9:19 AM (3 hours ago)

Donkey Sauce G&T

yes, if he is guy fieri i would also want to know that.

on the subject of ~eggs~ - anyone tried egg coffee?

http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/

it's like a power-breakfast

coffee bacon smoothie

probably already a thing

ironic break-shake

This is the pink Himalayan salt: http://tinyurl.com/boj2x47

Yes it's a Jamie Oliver product, but one that's actually good unlike his other supermarket product pestos & pasta sauces & whatnot, or the incredibly mediocre meals that are served at his shitty restaurants, at least that one time I went to the Kingston one). But this pink salt stuff sounded interesting so I gave it a go & it's surprising how noticeably tastier it is than normal salt. Lasts forever as well - been using it daily for 6 months and only halfway down, so £2.50 for the grinder, which at first seemed a bit steep now seems like bargain.

WHAT'S IN THE TUBE
― set the controls for the heart of the sun (VegemiteGrrl), Thursday, December 20, 2012 5:13 PM (3 hours ago) Bookmark Flag Post Permalink

resultant paste

"i'm wondering if campari g&t can confirm that (s)he is actually a gin and tonic with campari added, not a beverage where gin is replaced by campari"

The former of course - Nobody calls me "Campari T"

Automatic thread bump. This poll's results are now in.

yaldi

go hard or go home

18 doses of bullshit in those results.

The pancakes/eggs/sausages were great, btw. The yolks mix with the syrup then get soaked up by the pancakes. My heart thanked me then attacked me.

Kmmftmf!!!!

good results overall

no eggs in my fridge ;_;

huge fan of the fish roe tubes. you can get them at ikea.

Kmmftmf!!!!

― besides Sunny Real Estate (dog latin), Thursday, December 20, 2012 8:35 PM (1 week ago) Bookmark Flag Post Permalink

a drug against war

Campari G&T?! WTF? The Negroni was invented almost a hundred years ago, dude and you think you're going to improve it?

Does anyone else find that overcooked eggs can smell like wet dog?

― how's life, Sunday, December 30, 2012 6:47 PM (0 seconds ago) Bookmark Flag Post Permalink

Over cooked eggs smell terrible. Wet dog seems about right.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn2/1262726_208784672624313_863559220_o.jpg

haha those yolks are probably bright orange. deborah madison, the chef, wrote in one of her cookbooks that she bought eggs from a farmer in santa fe who fed his hens chili pepper scraps, and the yolks were an "alarming shade of orange"

I got spoiled in Spain and now can only* eat eggs this way:

cast iron skillet on high
few tspn olive oil
high heat til oil smokes/crackles
pour egg into oil bath
turn heat down to medium
tilt skillet and spoon excess oil over egg until done (~45-60s)
remove, sprinkle with salt and pepper
serve on toast/baguette/brioche with or without jamon

*this is a lie, but seriously, this is my go-to method.

― Jersey Al (Albert R. Broccoli), Wednesday, December 19, 2012 7:10 PM (8 months ago) Bookmark Flag Post Permalink

ha, my dad is peruvian and his father was from spain. this is how i was raised eating eggs, really delicious. we called them "eggs peruvian style"

Gah, reminds me of the way my grandmother used to cook them. I hate eggs because of it.

ha, my dad is peruvian and his father was from spain. this is how i was raised eating eggs, really delicious. we called them "eggs peruvian style"

― marcos, Monday, September 9, 2013 Bookmark Flag Post Permalink

In both Peru and Spain, that is called a "tortilla" ("Spanish omelette", in English). I grew up thinking of "tortilla" as this, so when I heard Mexicans call their thin flat-bread a tortilla, I wondered why, and promptly looked it up in a collection of Peruvian encylcopaedias my grandfather bought me when I was a kid.

Nice memories.

Oh, and as Jeff said at the start, it depends. I prefer poached eggs and usually ask for eggs Benedict. If I'm making them myself, I usually eat scrambled eggs or omelette (probably got it from gramps).

peruvian and spanish tortillas are more like omelets though, right? a fried egg is just un huevo frito. my dad made "shrimp tortillas" growing up that were essentially shrimp omelets.

Xpost to myself. Correction, I love eggs now, hustled hated them as a child.

Marcos: Oh, I see. I misread it. Ya, you're right. I don't think he ever made it like that for me, but grams was against unhealthy eating, which is kind of weird, as Peruvian food isn't exactly the healthiest, though it certainly could be.

Breakfast is my favourite meal of the day.

Jeff, would you say it's a runner's thing? I find lots of runners love breakfast, including eggs.

poached egg gods have not been showing me love of late

My method is more or less infallible at this point but I've had a bad week. Might have been the freshness of the eggs

medium amount of water, vinegar, cyclone, low simmer/residual heat, ramekin/small cup delivery... nope no dice

i deeply resent the apparent necessity of fresh-than-fresh for poaching tbh, fuck you eggs just do ur job

I used to be OK turning out poached eggs, but last time I tried was a disaster. I tried cyclone, no cyclone, wtf it was just a mess. Back to fried and scrambled. And somewhere-between-soft-and-hard boiled.

crack your egg into some saran wrap, tie it up, and boil. poached egg.

re: somewhere-between-soft-and-hard boiled, the Cook's Illustrated method for about 15-30 additional seconds is perfection. http://www.savorysimple.net/perfect-soft-boiled-eggs/

i tried that wrap thing once, it was a ballache and a failure. and yes i did grease it first

maybe i'll try it again though, the eggs won't be expecting it now

the wrap method is for dilettantes. Plus the eggs look weird

damn i ride well with an egg with my oatmeal.

http://www.savorysimple.net/v1/wp-content/uploads/2013/03/soft-boiled-egg-collage.jpg

People who eat their eggs in the shell like this are savages.

Egg in oatmeal is the BEST! Maybe my favorite breakfast.

xp savages with mouthfuls of eggshell bits, too. Those pictures actually really grossed me out, but that was the first non-subscription website with clear CI egg boiling instructions.

my go-to comfort food when I'm feeling sorry for myself is

2 poached egs

2 slices bread (pref white), torn up in a bowl, a small pat of butter on top, add poached eggs, smoosh with a fork til it looks like pukey baby food

add s+ p

eat and mourn lost childhood

Polyphonic, you just maligned every man, woman and child in Britain - that soft-boiled egg in a cup is for Egg Soldiers, where you butter a slice of toast and then cut it into toast sticks for dipping into the egg. Well-trained Britishers can lop the shell/top off the apex of the egg and then remove the white (and soggy, yolk/butter-soaked crumbs) with a teaspoon.

That's the first time I've ever heard of a Britisher doing something disgusting with food

soft boiled egg + soldiers are pretty great

best part is drawing a face on the egg and then SMASHING IT'S HEAD IN :D

I'm neutral on whose is the most excessively disgusting food when the competitors are Britain and America, but knowing a great deal about both, I'm telling you AS AN AMERICAN that egg soldiers are awesome.

America is worse

my go-to comfort food when I'm feeling sorry for myself is

2 poached egs

2 slices bread (pref white), torn up in a bowl, a small pat of butter on top, add poached eggs, smoosh with a fork til it looks like pukey baby food

add s+ p

eat and mourn lost childhood

― set the controls for the heart of the sun (VegemiteGrrl), Monday, 9 September 2013 21:11 (1 hour ago) Bookmark

wouldnt serve this to a dog let alone a child

it's not for you so that works out well

Oh snap.

hesitant to blow the magic i can demonstrate at will, here, but, facing the reality that i am no time soon going to poach an irl egg for any ilxors, can i just volunteer that the way to poach eggs successfully is to fuck vinegar & swirling & hoping & chanting & just to drop it from the shell only barely above, just millimetres above the water, diminishing the egg's opportunity to disperse, its transit more akin to undulating an yolk from palm to palm rather than milkdropping it from a height, & letting it sit in the water for a minute before getting too ambitious about shuffling it around.

i am gonna make egg fried rice tonight, i'm excited.

otm

Everything else is witchcraft. Just be good to ur egg.

Anyone else like their scrambled eggs runny btw

they should be, a lil bit

Noooooooo! No. Runny yolks are great. Runny whites are snot.

<3 eggs+soldiers

scrambled eggs are neither yolks nor whites

scrambled eggs should be moist, runny is just an outrage.

but tbh scrambled eggs are for children.

you're for children

scrambled eggs are the best

scrambled eggs are my go to for when i'm cooking eggs for more than one or two ppl. it's just easier than trying to get everyone's specific order correct. i have been told by helen that i "make the best scrambled eggs."

my 'secret' is to turn the heat off when they're still a bit 'gloopy' and scramble em around a bit more then serve.

If thou wilt please a Cuban, cook rice and put two fried eggs on top.

haha that's my 'secret' also ian!

Scrambled eggs got to go with:

low heat, throw in a little butter
beat that shit with a fork as fast as you can once it hits the pan
then stop and let it cook a little
then take it off the heat
throw in a splash of whole milk or a dollop of bottle top cream.
back on low heat, but stop scrambling so much as folding it a little

voila, just like you're in the french countryside.

A Mrs. Broccoli favorite, not so much for the kids though.

also alto-cinco to marcos y crimshex.

wow albert yr technique is interesting!

i beat my eggs first with little splash of milk
heat butter medium-low
pour in eggs, give it a little bit til the edges look like they're firming like an omlette & start pushing all that to the middle, tilt the pan to move the runny bits around, push & fold a bit more, not too much
take of heat when mostly done but slightly wet
sit for a minute
boom
done

To fry an egg I put butter in the pan at a medium to low heat, put egg in, cover and cook for 2 mins. Favourite egg dish is a benny but I've never attempted one.

In honour of this thread, my breakfast was a poached egg on buttered sourdough toast, with tons of salt and pepper, a few drops of truffle oil and a scattering of chopped flat parsley.

My breakfast was two hardboiled eggs mashed with butter, and a banana (separately)

That is my default egg, bite me

nah that's a good egg choice imo

It took me about a year to realise that Americans, who are incapable of eating "breakfast" without an egg being in there in some form, don't have dippy eggs and soldiers! You all crazy.
NB you should not have tiny splinters of eggshell around the edge like in that picture, be serious and do it properly. And man up and put Marmite on the soldiers, cmon.

we make an exception for cold cereal from a box in a bowl

and slices of melon at the continental breakfast in a hotel (but even some of those have eggs sometimes, that's pretty sweet)

I wish I could eat eggs every morning for breakfast, but most mornings I'm too sleepy to deal with the stove. So cereal it is.

http://www.bbc.co.uk/scotland/islandblogging//blogs/005630/images/go_to_work_on_an_egg.jpg

many xps but is this "eggs peruvian style" like an omelet or are you cracking the eggs into the pan? bc that is how I do my eggs. with butter tho. omelet, little runny on top, no cream or milk, high heat, 1 minute.

re: peruvian style, crack the eggs into the pan

also i love scrambled eggs if they are done right, otherwise they are terrible. very little "scrambling" should done in the pan, i.e. you should shift and turn and tilt the pan rapidly but shouldn't briskly stir with the eggs

Oh, ok. I will try that

nah beat the shit out of em but don't overcook imo

Use a lot of melted butter, stir gently but CONSTANTLY. Make sure to scrape up the quickly cooking egg on the bottom of the pan as you go. Fold in a large pinch of white pepper at the end.

There are some days when I cannot be arsed to cook. My go-to CBA refuel is chorizo scrambled eggs: fry up some roughly chopped chorizo in a smaller amount of melted butter, lob two eggs in the pan, scramble in the pan, heavy amounts of pepper at finish.

nah beat the shit out of em but don't overcook imo

― his LIPS !!! (darraghmac), Tuesday, September 10, 2013 2:37 PM (3 hours ago) Bookmark Flag Post Permalink

no way, marcos is otm

i side with dmac

egg violence is necessary

You want to scramble the eggs over heat for optimal soft-scrambled texture (as opposed to pre-whisked in a room temp bowl).

i pre-whisk in a glass, slide into hot skillet and let cook undisturbed until the edges start cooking and getting solid, than shift skillet back and forth, giving only a few pushes here and there with a wooden spoon, shift some more, turn off heat, shift some more. if you beat the shit out of them then you lose the fluffiness and they have much more of a tendency to overcook, imo.

i like them to look more like this:
http://content.artofmanliness.com/uploads//2011/10/Scrambled-Eggs-with-Whole-Wheat-Toast.jpg

but NOT like this:
http://i-cdn.apartmenttherapy.com/uimages/kitchen/2012_01_11-ScrambledEggs.jpg

beating the shit of them results in the second image, imo, gross

that aside i really accept that how you like your eggs is as subjective and personal as basically anything

I guess I must not be that picky. I've had both types of scrambled eggs. I can't say I'm partial to one.

With regard to Peruvian-style, the only 'unique' thing I can tell is that the oil is tilted to cover the egg, making it kind of a deep-fried egg. Probably eating it with a piece of bread, too? Cracking the egg into the pan alone does not make it Peruvian, does it? I admit I'm a little confused now.

Albert, also, you're the first one who has called me Crim Sex. lol

Voy a preguntarle a abuelo. :)

I whip the heck out of the eggs in a bowl and then fold them very little. If I used milk (which I never do anymore), I could fold them more but Marco's essential point is correct. I like fried eggs better, though. Eggs and tomato slices fried in olive oil, heavily peppered on toast - a good yolk is always better to me than scrambled eggs or an omelette

yea as my dad taught it to me the features of eggs peruvian-style are:

1. cooked in olive oil, fairly high heat to start and then reduce it to medium
2. crack the egg into the skillet
3. tilt the skillet and spoon the hot oil over the egg (in effect you get the top of the egg to cook with flipping the egg)

i guess it is kind of like a combination between pan-frying and deep-frying, since one side gets the hot skillet and the other side gets the hot oil.

we always ate it with a crusty bread and some peruvian olives (alfonso olives) on the side, maybe some feta cheese

xp

sorry that should read "in effect you get the top of the egg to cook with without flipping the egg"

Peruvian style eggs sound fab.

Sometimes, if the tomatoes are really lusciously in season, I skip frying them and sprinkle them with herbes de Provence and salt over a thin layer of whatever cheese I have handy on top of toast. If you eat all this with a fiork and knife, the cheese and tomato toasts become your solders for whatever yolk runs out. Since childhood, however, I have usually eaten one of the eggs by scoring around the yolk and eating the white separately and then eating the yolk whole.

http://ruhlman.com/2014/02/egg-pre-order-available-now/

dunno this dude at all but the chart for his new book is awes

http://ruhlman.com/wp-content/uploads/2014/02/egg-book-cover.jpg

oh, duh, it's the ratio dude

i poached some eggs

it was pretty ok, i can do better

I get so much joy from poaching an egg correctly. It's a little thrill when I see the white all cooked and the yolk runny. Get a similar frisson from frying a steak.

which one of these is scrambled

You do have to scramble these balls of corruption, otherwise you die!

been digging omelets recently. feel like i am perfecting my omelot making. right amount of whisking, making sure it's cooked through without losing its tenderness, learning not to overstuff it or use ingredients that are too wet

omelot omelet. i don't know what the fuck an omelot is.

otmelot

ocelot

I used to be intimidated by omelettes but definitely getting better now. Made my best-ever scrambled eggs this morning. Fried eggs are still trick for me though - can't work out how not to make the edges/bottom all plasticky.

made scrambled eggs this morning! butter in the pan, garlic in the eggs, lots of stirring, fluffy and moist, it was real nice

been making lots of fried eggs lately as i practice my biscuits and gravy (with eggs on top). kind of having an edge/bottom problem too.

i got burned out making too many failed omelets that were too wet and smelled like wet dogs. i am happy that they no longer taste that way

Fresh chili in your scrambled eggs

Eggs scrambled with dill butter: A+

Thyme butter would be even better, imo.

doglet

what is technically the difference between an omelette and a tortilla?

really want to get my bf to make this for me some time soon http://smittenkitchen.com/blog/2010/10/cauliflower-and-parmesan-cake/

(needless to say, i cannot fry, poach or omelette an egg)

for a while i was doing harissa in my scrambled eggs, was delicious

lex i don't know for sure, but seems to me that maybe a (spanish) tortilla is a bit thicker and often has more things in it? and it's not folded? maybe it's more like a fritatta?

My daughter scrambles hers with a shot of sriracha every time. xp

we call them spanish omelettes here, that's probably where my confusion arises xp

man lex i had never poached an egg before a month ago, i just did what i read on the internet, it worked out great

i know how to technically do it, i just...can't do that. too ham-fisted and crap with timing. last time i tried it just ended up a broken leaky unsalvageable mess

bf makes perfect poached eggs, which is lucky as my favourite breakfast is eggs benedict

my scrambled eggs have gotten so much better lately thanks to lots of aerating with a spring whisk, like this one:
http://ecx.images-amazon.com/images/I/31G3dXiR09L._SY300_.jpg

they're so much fluffier, good with nothing else involved, so butter/garlic/hot sauce/etc is just a bonus.

INTERESTING.

huh we had one of those in the drawer when i was growing up, never knew wtf it was.

Spanish omelette/tortilla is made with a lot of parboiled potatoes, diced and then fried off in a grillable frying pan with a fuckton of olive oil. Beat six eggs together with salt, pepper and a teaspoon of paprika (tastes smokier, also if you have some fried onions, cool them down, purée and add them to your egg mix. Pour the egg mix directly on the frying potatoes, make sure the potatoes and eggs are combined (the egg mix will displace the oil somewhat) and then turn the heat right down and let the pan simmer away for at least 10 minutes before finishing it under the grill for a few minutes. Spanish people serve this slightly warmer than room temperature, so let the pan cool down with a towel over it for at least 30 minutes before you try to get it out of the pan. Which you do by covering it with a plate, then flipping it.

Lex, I will happily teach you/let you watch for edification (if not quite instruction) how to make tortilla.

lex, every single time I make boiled eggs of any sort, I think very warmly of a post you made about trying to boil an egg and messing it up and having to throw the egg away and it being your last egg, and it always makes me smile. So if you ever get the feeling that someone far away is thinking fondly of you, it probably means I'm making eggs.

i remember that post and that egg! i have not laid hands on an egg since though this is a happy silver lining :)

I am happy to hear that! May you never have to cook an egg again.

i like plain omelets but when all the cheese and onions and peppers get introduced I have to peace out, something about the way it tastes with the egg is gross

also death to omelets that are browned in any way at all becuase it tastes YUK

wtf is a plain omelette? Wouldn't that just be a fried egg?

Denver omelette. BARF.

jeff, wouldn't it be more like an egg crepe? thin-ish folded over scrambled eggs

VG maybe you could try single-ingretient or two-ingredient omelets! just onions or cheese and onions is nice. or spinach.

a plain omelette is an omelette. a plain omelette is what an omelette is, why would it "just be a fried egg?". Idiotic disingenuous bullshit ilx post.

Is there a flavor difference between a plain omelet and scrambled eggs?

wtf @ plain omelette, is that like a great depression-era thing?

i'm mainly confused as to what the point is of cooking an omelette when you're not filling it with anything

like williamc says, just make scrambled eggs no need for structural integrity

Is there a flavor difference between a plain omelet and scrambled eggs?

about the same as frying a piece of meat or mincing it to make a hamburger shape? an omelette is not a switched fried egg. can we all stop pretending to be amazed about basic things? it's totally stupid.

...ok

I'm not here to argue about omelettes on the internet.

educate yourself!

I wish I had a big flat-top I could make omelets on. The best ones I ever had (that I didn't make myself) were done on one at the Ole Miss Student Union...they'd pour out a single ladle of eggs to an area of 6" x at least 24"... a thin skin of egg on the griddle for no more than five or ten seconds before adding cheese and ham, then rolling and rolling it up. 60 seconds from start to finish, tops.

xp I'm not the one who compared a plain omelet and fried eggs. But if there's no difference between a plain omelet and scrambled eggs, then there's no point to a plain omelet.

We always called the spring whisk a "boing-er."

a plain omelette is an omelette. a plain omelette is what an omelette is, why would it "just be a fried egg?". Idiotic disingenuous bullshit ilx post.

I don't like you.

I should clarify, a plain omelette wouldn't be the same as a fried egg, but the same as just frying an egg. Scrambled eggs was a better comparison. Thank you people of the internet for helping me out.

no it's not a better comparison.

i don't know how required it is, but i think omelets you generally beat water in first? with scrambled eggs it's milk (and more time, fluffing etc).

the steam from the water, and the fact that the egg is mixed, makes the cooking process have a distinctly different result (flavor, texture, etc).

right, they're completely different, we might as well be comparing salmon to grape nuts

plain omelette just seems sad but i take it people use pepper and hot sauce etc on them

or just order "eggs" and take pot luck as to whether they arrive boiled in their shells, fried sunny side up or as an omelette with myriad fillings.

which non-existent argument are you countering now

http://www.japanesecooking101.com/tamagoyaki-recipe/

^ also mixed, but soy sauce instead of water or milk

plain omelette just seems sad but i take it people use pepper and hot sauce etc on them

― brimstead, Thursday, July 17, 2014 8:53 PM (15 minutes ago) Bookmark Flag Post Permalink

I've been yolk-free for four years and when I had a yolk for the first time recently it was like orgasmic/ Egg white omelets plain need tons of pepper and Tabasco

Fuck egg whites. Why live an empty shell of a life you once knew?

fear of death

https://www.youtube.com/watch?v=6x-JVXkd8SQ

markers!

fear of death

― j., Thursday, July 17, 2014

zegactly

just turn up 'hey hey, my my' and eat a yolk imo

jeeeeeesus

if mr veg decides to make omelets for breakfast i will have mine sans filling. tsure i COULD have scrambled eggs in that instance but i dont

i am not habitually making sad plain omelets for myself for brekky every day you can all calm down

but even if i was gee MAYBE YOU WOULD ALL HAVE TO GET OVER IT IDK

if you do them folded moon style and you put the curve down at least you would have a smile on your plate

just seems like such a missed opportunity, omelets are perfect for throwing leftover crap in! but it's ok, i for example, like plain pasta with butter

thank u jed

an omelette with over easy eggs inside

an omelet with a filling of no you shut up

that sounds good as long as the no you shut up is high in fat and cholesterol

sorry, shut up shuttin up beaters, doctor's orders

http://thebonedistrict.files.wordpress.com/2013/10/dan-hedaya-clueless.png

http://colossus.mu.nu/hoskins.JPG

Hi. Sorry. X

VG, I feel now like that time I learned that you like clip shows.

clearly we can never be friends

how can you ppl do this in a thread abt fried eggs

i made my son a plain omelet yesterday, he's almost 2 and he loved it. it is different from scrambled eggs because you don't scramble it. it is different from a friend egg because it's a more uniform consistency. you make it the same way as a stuffed omelet, folding it, etc.

i made him a swiss chard and scallion omelet today and he did not want it.

friend fried egg

I made that hot oil bath posted up thread and they were INSANE, omg

would fried egg work on pizza? not a fiorentina-style cracked-egg-over-top-during-bake but a pre-fried egg?

http://cdn.firstwefeast.com/assets/2014/04/san3.jpg

in australia, egg on a pizza is a pretty common thing

I went to a place back in Indiana that bragged about only using 'double yolked' eggs. why?

jed_ is clearly otm and speaking up against proudly ignorant omelette novices.

*flips pinky*

but really it isn't a taco folks

http://www.grubstreet.com/2015/06/eggs-more-expensive.html

this is the worst news of my entire year, i need those fuckin eggs

Went here for breakfast and had the most perfectly prepared fried egg I've ever seen. It was sunny side up but somehow the white was completely solid while the runny yolk was the perfect consistency, and the edges that that lovely crispiness.

On my death bed I'm going to think about that fried egg and smile at a life well lived.

that's beautiful, brings a tear to my eye.

carl may heaven be a perfectly prepared fried egg

fried eggs are the perfect food, i think for the past couple years i have probably had fried eggs for breakfast 6/7 days of every week

lately it has been two fried eggs, yolks broken, w/ some cheddar on an english muffin. these are the best goddamned english muffins i have ever had and really elevate my breakfast sandwiches

http://cdn.shopify.com/s/files/1/0772/4717/products/DSC03281_copy_grande.jpg?v=1429064313

i have a dedicated cast iron skillet at home for egg frying, it is the perfect size for frying two eggs or an omelet

i've been very proud of my egg frying abilities lately

http://www.grubstreet.com/2015/06/eggs-more-expensive.html

this is the worst news of my entire year, i need those fuckin eggs

― j., Thursday, June 11, 2015 11:30 AM (1 week ago) Bookmark Flag Post Permalink

i feel like i already spend $3-$5 on a dozen eggs?

I need to marry one of you guys.

True or False...

3. I am being forced into this marriage by a parent, friend, or relative.

4. I am marrying this person only because he or she is capable of crafting a perfectly prepared fried egg. It is sunny side up but somehow the white is completely solid while the runny yolk is the perfect consistency, and the edges have that lovely crispiness.

...

$5 sounds like some uptown-ass chickens, i get the cheapo chemical kind because $$$

i live in a bird flu state so we have cool signs in our dairy case that say 'there is no scientific evidence...'

ways i'm making eggs recently:

1. over easy
2. soft-boiled in a steamer basked for 6.5 mins
3. very quick irregular griddle omelet for breakfast sandwich.

those english muffins look interesting, i think i've seen them around.

over easy is my new favorite

cad you should try them! also fyi they are really buttery and don't need any additional butter on your breakfast sandwich imo

xp yea $5/dozen is the price for some local eggs at my farmers market. $3-$4 for organic eggs at the grocery store

In the 'heaven' part of 'History of the World in 10 1/2 Chapters' Barnes suggests that a good egg will transcend even the deathbed:

Two eggs, fried, the yolk looking milky because the fat had been properly spooned over it in the cooking, and the outer edges of the white trailing off into filigree gold braid.

fried egg + fresh tortilla + sambal oelek is delicious

i've been throwing some harissa on my fried eggs lately

I used to be intimidated by omelettes but definitely getting better now. Made my best-ever scrambled eggs this morning. Fried eggs are still tricky for me though - can't work out how not to make the edges/bottom all plasticky.

― Eyeball Kicks, Thursday, July 17, 2014 3:41 PM (1 year ago) Bookmark

I continue to improve every facet of my being, egg skills included. Since last year I've learned to turn down the heat on eggs and wait that little bit longer. Works wonders.

turn down the heat on eggs

wisdom

fried egg(s) + leftovers = delicious second/third option meal. i basically have to stop myself from putting fried eggs on everything.

important example: a fried egg on a slice of garlic toast is a revelation

Oh that sounds good.

art otm

soft boiled egg on pasta is also good

every type of egg on everything imo

Xp ever poach an egg in pasta sauce? shit is dope

I want to try poaching an egg in miso soup but I never remember when I have miso paste.

i'm nearly positive that would be delightful

damn, want to try both

No joke on the low heat. I'll let an omelet slow cook in the pan for a good 20 minutes at super low heat. Turns out great.

no wonder your lunch is so old

One of those molecular gastronomy types wrote an article about cooking a "boiled" egg in a water bath for an hour

i think my method is eggs in pot from the start, bring eggs to boil, remove pot from heat, cover, and let sit for 30 mins, drain eggs and drop them in some ice water, then consume at your leisure.

hard boiled eggs (with good hot sauce, obv) are good to keep around pretty much at any time.

still haven't devised the optimal cooking method for making easy to remove shells, i seem to remember you wanted slightly older eggs to facilitate this end but could be off-base there.

I've done the 75C sous vide egg (15 minutes) before - its heaven on a piece of toast.

https://www.chefsteps.com/activities/75-c-egg

http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html
I've been converted to this method 100% for soft boiled (6 mins) and hard (12).

20 minutes! that's discipline

since the semester started and my schedule changed drastically i have fallen off eggs, my life has diminished in quality because of it : /

xp i will try this. i have been back on HB eggs pretty seriously lately

America's Test Kitchen says you don't even need a steamer insert, just set the eggs in a half inch of boiling water so that they're mostly steaming, but I have a steamer so I just do it that way.

Latest egg things:

Omelette Arnold Bennett - smoked cod or haddock poached in milk with a few peppercorns and bay leaf, make white sauce from the poaching liquid, return poached fish chunks to the sauce, add tarragon and fresh flat parsley. Three egg omelette in frying pan, on low-ish heat until base firms up, layer fish sauce over omelette surface, scatter some grated parmesan over the top, then run it under a hot grill for a minute or two until top goes a bit golden. DO NOT FOLD.

Mushroom and goat's curd omelette - sauté a bunch of mushrooms, set aside. Drizzle the mushrooms with truffle oil if you've got it, thyme if not. Two egg omelette in pan. Three/four teaspoons of fresh goat's curd on omelette surface, let it firm up a bit, return mushrooms to pan and add chopped parsley, fold over.

Chorizo home fries - if in London, buy chips on the way home. The next morning, chop up the chips into cubes. Next, fry c. 100g chorizo sliced from a ring (as opposed to salami-style chorizo slices) in some olive oil, take out sausage from pan, leaving amaaaazing frying oil sweated off the chorizo. Fry a small chopped onion and a de-seeded, finely chopped red chilli in this oil, return chorizo to pan. Add as many of the chopped chips as the pan will allow, then mix thoroughly with the chorizo/chilli/onion and season. Pour 100ml water into the pan to deglaze it and send all the flavour into the potatoes. Let the base brown, then flip over in stages and make sure you've got a lot of golden bits throughout as if these are hash browns. Crack an egg for each person (minimum 2 eggs), dust the yolk with paprika, salt and pepper, cover pan until eggs are set but yolk is still runny. If you are really hung over, this one's a winner.

I have a toaster that cooks eggs now.

Technically speaking, I'll bet any toaster can cook eggs.

and boil water

I have a toaster that cooks eggs now.

― Jeff, Friday, November 20, 2015 4:01 PM (8 minutes ago) Bookmark Flag Post Permalink

the heck is this?

buy chips on the way home. The next morning, chop up the chips into cubes.

i'm sorry, what

http://www.amazon.com/West-Bend-TEM4500W-Muffin-Toaster/dp/B008LTIYN2

It does soft and hard boiled eggs really well. Poaching less so.

pfft, haven't you even got one of these
http://www.theguardian.com/lifeandstyle/2015/jul/15/kitchen-gadgets-review-egg-master-horrifying-unholy-affair

http://nerdapproved.com/wp-content/uploads/2010/05/egg_toaster-590x388.jpg

lol the eggmaster looks like a fleshlight

It is truly a fallen world.

https://s-media-cache-ak0.pinimg.com/736x/b9/3d/80/b93d8052443a0db3f1664582cbd09f69.jpg

xxp DON'T get them confused tho feel like that would be a diminished experience for either appliance

fried eggs on short-grain rice w/ soy sauce is one of my favorite late-night snacks.

Chips = French fries! Traditionally bought by Europeans/Britishers while drunkenly making their way home at the weekend. Americans can use leftover baked potatoes, because that's the source of the potato in yr standard East Coast diner home fries.

I've pretty much turned my back on the standard three-minute soft-boiled egg in favour of poaching an egg, then having it on sourdough toast with a piece of Serrano or Parma ham, lobbing a heaping teaspoon of warm Maille Hollandaise over the egg, then scattering a bunch of chopped pea shoots over the top. Pea and ham together is a winner, always (as is pea and chorizo slices but for vegetarians, go for either spinach or asparagus with chopped parsley over the top).

wonder how many eggmaster owners have saved themselves some embarrassment by claiming "no no that is a fleshlight in my kitchen. it's just a fleshlight."

suzy I am aghast at the idea of resisting eating chips at any point in the night

Well, I wind up eating half and saving the rest for the chorizo home fries experience.

fried egg on top of a roasted sweet potato, maple syrup, salt, pepper. don't poke the skin before roasting the sweet potato.

nuevo sw0le cuisine

yes, maple syrup and egg so good

I love maple syrup on pancakes, never even thought of trying it on a fried egg before - that sounds delicious, will deffo be trying it. I only ever get standard, cheap Clarks maple syrup. I noticed some of the fancier brands are like £8 a bottle in the supermarket the other day but didn't dare push the boat out.

There is something about seeing a fried egg on top of chips that makes me drool. Probably linked to memories of occasional trips to Wimpy in the austere late 70's, when it seemed like divine cuisine.

Lately I have been having my egg fried on a drizzle of olive oil, over easy between two slices of seeded wholemeal toast with some HP sauce and the yolk nicely spread over the toast. Not very imaginative I know, but it seemed beautiful a few months ago, getting bored of it now.

I do a soft-boiled egg (firm white, runny yolk) sliced on toast with ketchup, sprinkle of salt. Can't beat it.

hello, mcgriddle xp

Nothing like a fried egg or 2 next to a stack of pancakes and dipping some bites in syrup and some bites in egg yolk, and having the whole thing be a unified egg-thickened sweet sauce by the end of the stack.

yeah and the egg needs to be sufficiently salted for best results imo

ketchup sounds good! and i never think that for anything other than fries. xp

i have been having steak for dinner lately, because i love it and because it seems like it will/should be illegal soon and maybe i get a pathetic thrill of the forbidden from eating it. anyway, i fry two at a time and have the second one the next morning, chopped and warmed, on top of an unfolded omelette ("egg disc"), prinkled with A1 sauce. that shit is way too good.

mang steak's expensive now

and apparently the ability to cook one properly is a lost art

Just fry the fucking eggs

Christ

poach them in your tears

LOOOOOL

I buy a kilo of skirt/onglet steak - which I can get for £8/kilo - parcel it off into 125g steaks after thumping it a bit with a cleaver*, and have one rare on a bed of rocket/a, with sauce Bearnaise and mustard. The steak can also be sliced into really thin pieces for a posh version of Philly cheesesteak.

*marinate in olive oil, fresh rosemary, one smushed garlic clove.

dmac <3

My fried egg makes me sick first thing in the morning

https://www.youtube.com/watch?v=YTAa4h_822Y

trying to master sunnyside this week

the right amount of oil, the right temperature, and adding a splash of water and covering briefly at the end

cracking it on a flat surface, rather than the side of pan is sound advice. It took me decades to learn that!

i saw something about cooking it in oil and then just adding a bit of butter for flavor. cause otherwise the butter burns. tried it today, seemed good

scrambled eggs in butter and nothing else other than salt & pepper is my fave. But also do over easy in olive oil.

pretty much stick to shirred eggs or French Toast when I'm in the mood

trying to master sunnyside this week

I do them Spanish style. Preheat a stainless steel pan to med to med-high heat, add lot's of olive oil, then add the egg from a small dish (not directly from the shell). After a minute or so, tilt the pan slightly and use a soup spoon to repeatedly scoop the oil on top of the yoke to just set it. It should take 2-3 minutes I think.

I’ve been making this open faced breakfast sandwich ever since covid started with a piece of toast, two fried over easy eggs, bacon and a slice of Swiss cheese melted briefly in the broiler. The best is taking a bite and the yolk dripping down my chin. No, I will not see a doctor

Ohh, I love eggs, top 5 simple culinary pleasures.

- Top favorite is scrambled, plain with (half-)cream, you cut the heat early, serve immediately when it stops being runny to become perfectly soft. Salt and coarse ground pepper.
- Second best is Shakshouka. In a pan, you cook a rich tomato sauce with olive oil, onion, garlic, peppers, paprika, cumin, salt, pepper. You poach the eggs in there. You can briefly cover to make the yolk medium.
- I like sunny side-up. Over easy is fine but seems a little pointless. We also do a barbaric thing which is to briefly toss / scramble the egg in the oil, effectively destroying its appearance, but making sure the yolk and white have the same (soft) consistency.
- I was shown how to poach an egg in water (without instrument, just turning) and never mastered it (and I don't have the instrument), but Eggs Benedict are up there if a little decadent.

And I forgot to mention the soft hard-boiled that the Japanese put in Ramen soup, that's among the best.
I'm going to try that Spanish style olive oil frying, sounds intriguing except I'm not sure I want my eggs greasy.

Love an egg cracked into congee, keep it simmering, put a lid on until the whites firm up, drizzle with your toppings of sesame oil, chili crisp, etc. I started making congee and taking it to work for breakfast this year, microwaving eggs doesn't work quite as well as stove heat so in that case maybe soft boil them instead but either way congee + eggs is a winning combo.

that over medium in the viddy is my ideal egg place

We started doing our ramen eggs in these little silicone cups, with soy sauce on the bottom, steamed in a covered pot with shallow amount of water. About 6.5 minutes.