which is better? fried or scrambled eggs?

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Which do you, the ILXer at home, prefer?

― Gear! (Gear!), Wednesday, 18 August 2004 03:25 (twenty-one years ago)

POACHED.

― hstencil (hstencil), Wednesday, 18 August 2004 03:28 (twenty-one years ago)

poached!

XPOST!!

― oops (Oops), Wednesday, 18 August 2004 03:28 (twenty-one years ago)

it's hella more fun to say.

― oops (Oops), Wednesday, 18 August 2004 03:29 (twenty-one years ago)

fried

― tokyo rosemary (rosemary), Wednesday, 18 August 2004 03:29 (twenty-one years ago)

oops, wow, we've come so far.

― hstencil (hstencil), Wednesday, 18 August 2004 03:29 (twenty-one years ago)

See I prefer scrambled, which I never actually start out trying to make. I usually start making an omelette, which subsequently gets messed up and turns into scrambled eggs or as I like to call it, "Omelette of Failure".

― Gear! (Gear!), Wednesday, 18 August 2004 03:31 (twenty-one years ago)

confession: I cannot cook eggs.

― hstencil (hstencil), Wednesday, 18 August 2004 03:32 (twenty-one years ago)

how the hell can you fuck up an omelette? just plop that bad boy in a skillet, and sit back.

― oops (Oops), Wednesday, 18 August 2004 03:33 (twenty-one years ago)

You can't dip yer bacon in scrambled eggs. Poached it is.

― Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 03:33 (twenty-one years ago)

fried fried fried. over easy (but not too easy!) of course

― purple patch (electricsound), Wednesday, 18 August 2004 03:34 (twenty-one years ago)

i'll just have a bagel, thanks.

― artdamages (artdamages), Wednesday, 18 August 2004 03:35 (twenty-one years ago)

I like eggs pretty much any ol' way, except raw.

― hstencil (hstencil), Wednesday, 18 August 2004 03:35 (twenty-one years ago)

I'm a terrible, terrible cook, that's how!

― Gear! (Gear!), Wednesday, 18 August 2004 03:36 (twenty-one years ago)

We've taken to doing frittata (or however you place the t's), because like an omelette it's a pour-and-wait kind of thing, once you have the veg in the casserole dish. I love sunny-side up eggs when I'm out for brunch, but I like scrambled at home because I always cook the yolk too hard when I make fried at home these days.

― Sean Carruthers (SeanC), Wednesday, 18 August 2004 03:36 (twenty-one years ago)

I can cook just about anything else EXCEPT EGGS, I dunno, I just have this irrational fear of cooking them (but not of eating them, yum!).

― hstencil (hstencil), Wednesday, 18 August 2004 03:37 (twenty-one years ago)

I don't cook eggs that much anymore. If "egged on" (haw haw haw) I just might, though.

― Gear! (Gear!), Wednesday, 18 August 2004 03:38 (twenty-one years ago)

Fertilized.

― Trayce (trayce), Wednesday, 18 August 2004 03:38 (twenty-one years ago)

― Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 03:39 (twenty-one years ago)

trayce likes the extra crunchiness

― purple patch (electricsound), Wednesday, 18 August 2004 03:40 (twenty-one years ago)

I giddit!

But I like mine fried: A little easy, of course so ya's can mop up the yolk with your toast as most do at the upstanding diners that we have in these parts.

― jim wentworth (wench), Wednesday, 18 August 2004 03:40 (twenty-one years ago)

I was making an old funny! Ah never mind.

Poached. Though I cheat and use those poaching cup thingies.

― Trayce (trayce), Wednesday, 18 August 2004 03:43 (twenty-one years ago)

i know, i just wanted to subvert :)

― purple patch (electricsound), Wednesday, 18 August 2004 03:45 (twenty-one years ago)

I'll never eat eggs again *cries*

― Trayce (trayce), Wednesday, 18 August 2004 03:49 (twenty-one years ago)

I wouldn't even know how to poach without using the poacher cup things.

― oops (Oops), Wednesday, 18 August 2004 04:03 (twenty-one years ago)

wtf? It's the easiest thing in the world:

1. Break egg
2. Pour egg into frypan
3. Poach it
4. Violin, poached egg

― Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 04:05 (twenty-one years ago)

Hee.

Hang on - what about the water? Wheres yr water?

Oops - you can poach in watre by adding vinegar, and swirling the water when you slide the egg in (from a cup) so it moves the white around itself, if you can picutre that. I havent tried it but it looked easy on the telly.

― Trayce (trayce), Wednesday, 18 August 2004 04:10 (twenty-one years ago)

a professionally poached egg is an impressive thing to watch

― purple patch (electricsound), Wednesday, 18 August 2004 04:11 (twenty-one years ago)

And to eat.

Man, now I want to go to Greasy Joes for breakfast dammit.

― Trayce (trayce), Wednesday, 18 August 2004 04:12 (twenty-one years ago)

Actually I did try poaching an egg like that once and it sort of.. went everywhere :/

― Trayce (trayce), Wednesday, 18 August 2004 04:13 (twenty-one years ago)

exactly! same here.

― purple patch (electricsound), Wednesday, 18 August 2004 04:14 (twenty-one years ago)

Water shouldn't be too hot for poached of course. And shallow pan is good.

― the music mole (colin s barrow), Wednesday, 18 August 2004 04:23 (twenty-one years ago)

Omelette for me. Food of the gods.

― Ned Raggett (Ned), Wednesday, 18 August 2004 04:24 (twenty-one years ago)

See? Fucking pious, omelettes are.

― Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 04:25 (twenty-one years ago)

how come my omelettes are often greasy?

― oops (Oops), Wednesday, 18 August 2004 04:27 (twenty-one years ago)

You shouldn't rub them in your hair.

― the music mole (colin s barrow), Wednesday, 18 August 2004 04:32 (twenty-one years ago)

how did you see that?

― oops (Oops), Wednesday, 18 August 2004 04:37 (twenty-one years ago)

http://www.birdsinthebelfry.com/egg%20on%20face.jpg

― Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 04:39 (twenty-one years ago)

A simple French omelette will do nicely

http://www.mbegg.mb.ca/images/FrButter.jpg

― Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:49 (twenty-one years ago)

Also huevos rancheros

http://www.globalgourmet.com/food/kgk/0699/huevos.jpg

― Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:50 (twenty-one years ago)

http://www.ribs-sa.es/imagenes/hue_rancheros.jpg

― Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:51 (twenty-one years ago)

The best huevos rancheros comes from the Rio Grande Cafe in Espanola, NM. I hope to get there again in October.

― Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:57 (twenty-one years ago)

i'll take mine over medium with rye toast.

― stockholm cindy (Jody Beth Rosen), Wednesday, 18 August 2004 04:59 (twenty-one years ago)

Fried over easy with lots of pepper & tobasco sauce, rye toast and home fries, coffee and orange juice. Side of sausage links or bacon, depending on mood.

― Ian c=====8 (orion), Wednesday, 18 August 2004 05:38 (twenty-one years ago)

However, well done scrambled eggs, perhaps with some grated cheddar & scallions mixed in, are divine.

― Ian c=====8 (orion), Wednesday, 18 August 2004 05:41 (twenty-one years ago)

ian has the right idea.

― stockholm cindy (Jody Beth Rosen), Wednesday, 18 August 2004 05:49 (twenty-one years ago)

Hardboiled eggs with chinese greens, slices of fried tofu and some satay sauce - NYOM.

― Trayce (trayce), Wednesday, 18 August 2004 05:51 (twenty-one years ago)

I was actually having this discussion with teh housemates last night. We decided that scrambled egg is better and tastier and give more scope for invention, but fried egg sandwiches are in the top ten best snacks ever.

― Johnney B (Johnney B), Wednesday, 18 August 2004 06:25 (twenty-one years ago)

over easy, or poached, so long as the yolk is runny.

or scrambled with spinach and the new garlic tabasco.

― derrick (derrick), Wednesday, 18 August 2004 06:49 (twenty-one years ago)

The fried egg needs the complementary flavour of bacon if in a sandwich. I've been off bacon for six weeks!

I cannot eat dry scrambled eggs - they have to be moist and scoopable with parsley and pepper and only a bit of salt.

Tonight I'm making a copy of the salad with poached egg that I had at St. John last week. Mmmm.

― suzy (suzy), Wednesday, 18 August 2004 06:55 (twenty-one years ago)

hahahaha

good work gear!

trackback: ILXOR in todays Guardian

― derrick (derrick), Wednesday, 18 August 2004 06:57 (twenty-one years ago)

there is a very fine line between too dry and too moist scrambled eggs.

― oops (Oops), Wednesday, 18 August 2004 07:02 (twenty-one years ago)

Hungover: Fried egg sandwich (on white, of course) with HP sauce.

Civilised: Scrambled egg with oregano and smoked salmon on brown toast.

― beanz (beanz), Wednesday, 18 August 2004 07:16 (twenty-one years ago)

good work Derrick! fuck, I was wondering how long it would take.

― Gear! (Gear!), Wednesday, 18 August 2004 07:45 (twenty-one years ago)

I want eggs benedict right now.

― marianna lcl, Wednesday, 18 August 2004 07:50 (twenty-one years ago)

I'm so hungry for scrambled eggs and hash browns and toast w/jelly followed by a slice of pie....

goddamn House of Pies closes in 12 minutes! I'll never make it. might as well sleep, then.

― Gear! (Gear!), Wednesday, 18 August 2004 07:51 (twenty-one years ago)

A bacon and fried egg sandwich on toasted white bread with a dollop of brown sauce would really hit the spot at this point.

I'm at work though. Bah.

― robster (robster), Wednesday, 18 August 2004 07:54 (twenty-one years ago)

You may not be able to dip your bacon in your scrambled egg (BTW are you mad? the yolk is for your bread you eejit!) but you can put almost ANYTHING in scrambled eggs - including bacon.

Search: Scrambled eggs beaten with sour cream, seasoned, and with chopped smoked salmon added in the final few seconds of cooking, and to finish off - finely chopped chives sprinkled on top.

Destroy: Overcooked scrambled eggs - I'd rather eat salmonella thank you.

Having said all this, there is no better foil for your bacon, sausage mushroom and baked beans than a good fried egg with a huge runny yolk.

― Chewshabadoo (Chewshabadoo), Wednesday, 18 August 2004 09:03 (twenty-one years ago)

fried eggs definitely, especially when it's fried in actual chicken fat that came from roasting a chicken - keep it in the family!! (i've actually done this, btw)

― ken c (ken c), Wednesday, 18 August 2004 09:06 (twenty-one years ago)

-'ve actually done +actually do

― ken c (ken c), Wednesday, 18 August 2004 09:06 (twenty-one years ago)

New martial arts fim director Chu-Ken Fat!

― Mooro (Mooro), Wednesday, 18 August 2004 09:25 (twenty-one years ago)

New comedy program Chuing The Fat

― ken c (ken c), Wednesday, 18 August 2004 09:31 (twenty-one years ago)

Coddled.

A simple French omelette will do nicely

Hmm - that just looks like what I can 'an omelette', implying that an American omelette is something else. Can you explain?

― Alba (Alba), Wednesday, 18 August 2004 10:01 (twenty-one years ago)

The difference between a French omelette and an American one is that the US version will be made with more eggs and possibly with fried onions in the egg mix (you fry the chopped onions then pour in the egg, allow to set and then add cheese and meat and veg and whatever, then flip in half. The French one will have two ingredients tops (one of which must be cheese) and will be made with two eggs only.

― suzy (suzy), Wednesday, 18 August 2004 10:07 (twenty-one years ago)

Ooh - I like the onion idea.

― Alba (Alba), Wednesday, 18 August 2004 10:09 (twenty-one years ago)

scrambled eggs > poached eggs > fried eggs. although possible this is because i've never been much good at frying eggs. and obviously the scrambled eggs have to be v moist, anything else is disgusting.

Tonight I'm making a copy of the salad with poached egg that I had at St. John last week. Mmmm.

details?

― toby (tsg20), Wednesday, 18 August 2004 10:12 (twenty-one years ago)

i used to eat scrambled eggs like 4 times a week. now i can't. because i started thinking like trayce upthread. ewwwwwww.

― colette (a2lette), Wednesday, 18 August 2004 10:14 (twenty-one years ago)

haha wow i thought all omlettes have onions.. there's also the chinese omlette (egg foo yung) which has no cheese in it and there's possibly things like spring onions in it.

― ken c (ken c), Wednesday, 18 August 2004 10:14 (twenty-one years ago)

eggs benedicte is the only way to have poached eggs

― ken c (ken c), Wednesday, 18 August 2004 10:16 (twenty-one years ago)

okay well not the only way, but certainly a good way.

― ken c (ken c), Wednesday, 18 August 2004 10:17 (twenty-one years ago)

for me. though others may disagree

― ken c (ken c), Wednesday, 18 August 2004 10:17 (twenty-one years ago)

I miss fried eggs. But I don't trust any of the frying pans in my house. So I've been eating nothing but boiled or soup-dropped eggs.

― Super-Masonic Black Hole (kate), Wednesday, 18 August 2004 10:19 (twenty-one years ago)

poached eggs on good tasty bread, with good butter, a little drizzle of truffle oil, and decent seasoning. perfect.

― Vicky (Vicky), Wednesday, 18 August 2004 10:20 (twenty-one years ago)

Ponce.

― Alba (Alba), Wednesday, 18 August 2004 10:24 (twenty-one years ago)

Over easy, between slices of bread, so that when you bite into it, yolk sprays all over the kitchen table.

― Vermont Girl (Vermont Girl), Wednesday, 18 August 2004 10:42 (twenty-one years ago)

poached eggs with sorrel are good, too.

― toby (tsg20), Wednesday, 18 August 2004 10:46 (twenty-one years ago)

Fried, over easy, with hash browns and toast for sopping up the beautiful runny yolks, and a shit ton of GRITS. Too much black pepper on everything. Me drool now.

― nickalicious (nickalicious), Wednesday, 18 August 2004 12:28 (twenty-one years ago)

Oh holy shit, you know what I almost forgot all about?:
http://www.kidsregen.org/recipes/0302/images/quiche.jpg

― nickalicious (nickalicious), Wednesday, 18 August 2004 12:29 (twenty-one years ago)

fried, on crunchy brown toast, with sweet chilli sauce and chopped coriander if I'm feeling poncey

Other wise Fried, runny yolked, crispy bottomed on pappy white with loads of butter and salt.

or, dream egg buttie (as I've said before) - sandwich toaster which doesn't cut the bread in half but does seal the bread, push first slice into receptacle and break in egg, put lid on and close toaster for 3 minutes and 12 seconds. Result = crispy bread surrounding a perfectly runny yolked egg - absolutely gorgeous.

Can I find such a toaster? can I hell (probably a good thing)

― Porkpie (porkpie), Wednesday, 18 August 2004 12:34 (twenty-one years ago)

It depends. Fried over easy with bacon and toast, but scrambled with biscuits and sausage. Last night was an omelette with cheddar and smoked turkey, mwah. I love 'em every way except overcooked.

xpost: Nickalicious OTM on the grits. They go great either with fried or scrambled (with cheese).

― Rock Hardy (Rock Hardy), Wednesday, 18 August 2004 12:36 (twenty-one years ago)

Scrambled or omelette is the only way for me and they have to be drier than an arabs sandal.

― Velveteen Bingo (Chris V), Wednesday, 18 August 2004 12:40 (twenty-one years ago)

My dad used to do this thing where he would cut a hole in the middle of a slice of bread and fry an egg in that whole (while also frying the bread), he called it (creatively enough) egg-in-a-hole. God them things were good.

xpost ha ha

― nickalicious (nickalicious), Wednesday, 18 August 2004 12:40 (twenty-one years ago)

Toad-in-a-Hole! They're great, and you can fry the discs of bread on the side for extra sopping power. Kids love 'em and grownups don't get over 'em. They're a bit of a mess though, because you have to butter both sides of the bread before they go in the skillet.

― Rock Hardy (Rock Hardy), Wednesday, 18 August 2004 12:48 (twenty-one years ago)

woah woah woah, don't call that Toad in the hole, it's a poor poor representation of TitH. ooh I need to sit down, I'm palpitating

― Porkpie (porkpie), Wednesday, 18 August 2004 12:53 (twenty-one years ago)

???

When you're through palpating, explain?

― Rock Hardy (Rock Hardy), Wednesday, 18 August 2004 12:55 (twenty-one years ago)

Mmm, sorrel.

The salad was baby radishes, their leaves, French beans, various dark salad leaves, tiny whole cherry tomatoes and big chunks of poached egg in a warm but unobtrusive dressing which had red wine vinegar in, I think.

We also rocked a choice of langoustines/aïoli or foie gras/sourdough toast then baked turbot/roast beef then summer pudding/extreme sneeze factor chocolate tart* with 'normal' cream or Jersey clotted cream. All served in a family-style lunch for eight in that special room up the front. Ed had a crap day at work that day and really sulked if I tried to tell him about the lunch for three days or so as he's never been there.

Ma bouche was amused to say the least.

― suzy (suzy), Wednesday, 18 August 2004 13:03 (twenty-one years ago)

Fried for a quick breakfast of just the egg(s), with pepper. It seems more filling than the same quantity of eggs scrambled for some reason.

Omelette with lots of yummy cheese and herbs if it's a weekend.

Great eggs I have known: the HUGE, thick, baked omelettes at the Original House of Pancakes here in Madison. I swear they must combine the forces of two omelettes all Transformer-stylee. Also, the frittatas at Trocadero in Milwaukee with avocado, creme fraiche and possibly little slices of bacon.

― Jordan (Jordan), Wednesday, 18 August 2004 13:20 (twenty-one years ago)

I almost got toad-in-the-hole at Enid's the other day for brunch, but changed my mind and got biscuits and veggie gravy instead (with 2 eggs, over medium).

― hstencil (hstencil), Wednesday, 18 August 2004 13:31 (twenty-one years ago)

toad in the hole is sausage in batter (yorkshire pud style batter, not fish style)

― Vicky (Vicky), Wednesday, 18 August 2004 13:33 (twenty-one years ago)

over easy or sunny side up.

― gygax! (gygax!), Wednesday, 18 August 2004 13:35 (twenty-one years ago)

over impossible

― Jordan (Jordan), Wednesday, 18 August 2004 13:36 (twenty-one years ago)

Mmmm, the Eggs Benedict at the Dipsea Cafe in Mill Valley, with their own gravlax instead of bacon. OHMYGODITSGOOD. On a later visit they added a grilled portobello mushroom in there but that ruined it -- the mushroom flavor overpowered the rest. I seem to recall they had very good home fries too.

― Rock Hardy (Rock Hardy), Wednesday, 18 August 2004 13:38 (twenty-one years ago)

I think going out to breakfast is better than sex or music.

― Jordan (Jordan), Wednesday, 18 August 2004 13:39 (twenty-one years ago)

My favorite is scrambled eggs cooked really hard, so that they start to get a little brown even. But a lot of times I'll order eggs over hard when we eat out, because of PHEER that the restaurant won't scramble my eggs hard enough.

― eat fudge banana swirl (Nick A.), Wednesday, 18 August 2004 13:40 (twenty-one years ago)

I think going out to breakfast is better than sex or music.

I'd say it's a very close second, edging out music.

― hstencil (hstencil), Wednesday, 18 August 2004 13:40 (twenty-one years ago)

going out to breakfast after sex is the most classic thing ever

― stockholm cindy (Jody Beth Rosen), Wednesday, 18 August 2004 13:41 (twenty-one years ago)

― nickalicious (nickalicious), Wednesday, 18 August 2004 13:42 (twenty-one years ago)

OMG I feel so corny in retrospect though. We used to feed each other. Not gross regurgitating-like-birds style, but, you know, off each other's plates and stuff.

― nickalicious (nickalicious), Wednesday, 18 August 2004 13:43 (twenty-one years ago)

scrambled eggs rulez - esp with some thyme and cottage cheese mixed in.

― dyson (dyson), Wednesday, 18 August 2004 13:44 (twenty-one years ago)

yes, what Vicky said, TitH is a fantastic concoction, batter (nice with some mustard in it)- crispy and browned on top, gooey and fuul of sausage goodness on the bbottom, and gorgeous fat plum sausages nestling around it. Loads of onion gravy to pour all over too.

definitely not an egg and a piece of bread.

― Porkpie (porkpie), Wednesday, 18 August 2004 13:45 (twenty-one years ago)

A poached egg on spinach may be my favorite tapas ever.

― j.lu (j.lu), Wednesday, 18 August 2004 14:09 (twenty-one years ago)

eggs are wonderful. i love them scrambled, but only if done right (ie how i do it, because i make the best scrambled eggs in the world). i usually order omelettes out because most places don't scramble properly.

― lauren (laurenp), Wednesday, 18 August 2004 14:39 (twenty-one years ago)

fried for sure, but eggs in general are ace

― Ste (Fuzzy), Wednesday, 18 August 2004 14:44 (twenty-one years ago)

How do you do it, Lauren?

― Jordan (Jordan), Wednesday, 18 August 2004 14:45 (twenty-one years ago)

No one knows.

― Alba (Alba), Wednesday, 18 August 2004 14:47 (twenty-one years ago)

Mmm, herby omelette.

― Madchen (Madchen), Wednesday, 18 August 2004 14:48 (twenty-one years ago)

my secret scrmbled egg ingrdnt: CUMIN!!

yes.

I agree w/most of the things on this thread. (altho isn't a non-French omelette a "Western" omelette, or is that something else?) (and aren't scrambled eggs still FRIED, technically i.e. whack them in a pan w/butter. that means fried to me.)

I'm interested to know if lauren's technique can be described in words.

― Tracer Hand (tracerhand), Wednesday, 18 August 2004 14:51 (twenty-one years ago)

May also register my displeasure at the buggering of 'Toad in the Hole'. Eggs indeed...

― Chewshabadoo (Chewshabadoo), Wednesday, 18 August 2004 14:54 (twenty-one years ago)

it's really simple, but you need time and patience (both usually in short supply in restaurants). beat the eggs really well with a bit of cream or whole milk and add salt & pepper to taste. melt some butter over low heat (a gas range works much better than an electric one) until it's gently sizzling, then pour in the eggs. drop some small pieces of soft cheese (brie, taleggio, farmer's, queso blanco, etc). let them set a bit, then stir well but not briskly. keep stirring slowly and frequently until the eggs are cooked but not hard - they should be soft and creamy. it usually takes me about 20 -30 minutes to make a batch for 3-4 people.

xpost - cumin is yum. a pinch of tumeric is a good addition, too, but not with this recipe.

― lauren (laurenp), Wednesday, 18 August 2004 15:00 (twenty-one years ago)

scrambled eggs should take 4 minutes and no more. 20 minutes??!?!?!?!?

― Porkpie (porkpie), Wednesday, 18 August 2004 15:07 (twenty-one years ago)

Freshly grated nutmeg in your scrambled eggs, not cumin (nor cum in.)

― Mooro (Mooro), Wednesday, 18 August 2004 15:08 (twenty-one years ago)

Ponce

― allba (Mooro), Wednesday, 18 August 2004 15:09 (twenty-one years ago)

it's worth it. trust me.

xpost

― lauren (laurenp), Wednesday, 18 August 2004 15:09 (twenty-one years ago)

nowt but maldon salt, freash black pepper and plenty of good butter for me, ta

― Porkpie (porkpie), Wednesday, 18 August 2004 15:09 (twenty-one years ago)

My method takes 20 mins also for that many eggs.

― Mooro (Mooro), Wednesday, 18 August 2004 15:10 (twenty-one years ago)

I cannot make a good C on E or C in O or C in Y joke.

― hstencil (hstencil), Wednesday, 18 August 2004 15:10 (twenty-one years ago)

absolute madness - 20 minutes for scrambled that is

― Porkpie (porkpie), Wednesday, 18 August 2004 15:11 (twenty-one years ago)

Its worth it to avoid the dreaded syneresis

― Mooro (Mooro), Wednesday, 18 August 2004 15:13 (twenty-one years ago)

Scrambled, every Sunday morning.

― adam. (nordicskilla), Wednesday, 18 August 2004 15:14 (twenty-one years ago)

TALEGGIO

suddenly my life has meaning and purpose again

― Tracer Hand (tracerhand), Wednesday, 18 August 2004 15:21 (twenty-one years ago)

i stand by my recipe (mark bittman's recipe actually). the slow-cooking method works magic on eggs.

― lauren (laurenp), Wednesday, 18 August 2004 15:33 (twenty-one years ago)

Surprise spice that works ridiculously well with scrambled eggs: cinnamon. Just a wee bit. Totally fucking awesome.

― nickalicious (nickalicious), Wednesday, 18 August 2004 15:58 (twenty-one years ago)

Also - savoury (the herb).

― Alba (Alba), Wednesday, 18 August 2004 15:59 (twenty-one years ago)

Soft-Boiled rules.

― Michael White (Hereward), Wednesday, 18 August 2004 16:03 (twenty-one years ago)

Scrambled with cheese is better than fried. I generally don't like eggs.

― jel -- (jel), Wednesday, 18 August 2004 16:38 (twenty-one years ago)

My partner spent time in Sweden, and brought back their constant breakfast dish which, when pronounced, looks like Pitté Panna. It's hashbrowns, onion, leftover meat (ideally blood sausage, but we use barbecued pork from the local chinese grocery), etc. with an egg cracked and fried in the middle. Lovely.

I've started eating steak and eggs out, after years of mocking the very idea. It's actually a very nice way to kick of a day, with a big piece of steak.

― derrick (derrick), Wednesday, 18 August 2004 17:25 (twenty-one years ago)

I am going to go buy some eggs, now, you bastards. Delectable.

― Ian c=====8 (orion), Wednesday, 18 August 2004 17:34 (twenty-one years ago)

I made some scrambled eggs this morning, mixing in spinach, cream cheese, and cajun spices. nice.

― Gear! (Gear!), Wednesday, 18 August 2004 17:35 (twenty-one years ago)

SHIRRED.

xpost: pytt i panna, yes!

― Paul Eater (eater), Wednesday, 18 August 2004 17:43 (twenty-one years ago)

My scrambled eggs take 6 or 7 minutes, and that's just for 2 eggs. I do them on the lowest heat on the smallest ring and they are sooooo creamy.

― Madchen (Madchen), Thursday, 19 August 2004 09:22 (twenty-one years ago)

Can I make scrambled eggs with soy milk? That's all we have in the house because of my silly vegetarian roomies.

― Ian c=====8 (orion), Thursday, 19 August 2004 18:39 (twenty-one years ago)

see, madchen is wise.

ian, don't try it.

― lauren (laurenp), Thursday, 19 August 2004 18:45 (twenty-one years ago)

the only time I had eggs benedict, marianna lcl was there.

― RJG (RJG), Thursday, 19 August 2004 18:46 (twenty-one years ago)

You can make scrambled eggs with soy milk, I've done it.

― eat fudge banana swirl (Nick A.), Thursday, 19 August 2004 18:47 (twenty-one years ago)

eggs florentine is great.

― cºzen (Cozen), Thursday, 19 August 2004 18:47 (twenty-one years ago)

eight years pass...

http://www.nytimes.com/2013/05/08/dining/shakshuka-a-rich-egg-dish-that-satisfies.html?_r=0

http://graphics8.nytimes.com/images/2013/05/08/dining/08APPE/08APPE-popup.jpg

oh man

― j., Saturday, 4 May 2013 02:10 (thirteen years ago)

dayumm

― rock 'em sock 'em (Treeship), Saturday, 4 May 2013 02:14 (thirteen years ago)

one month passes...

http://www.buzzfeed.com/emofly/eggs-in-exciting-holes

yep yep

― j., Friday, 14 June 2013 03:11 (twelve years ago)

that avocado egg thing looks amazing but difficult to pull off. i want to attempt it.

― Treeship, Friday, 14 June 2013 03:20 (twelve years ago)

donut egg is a dealbreaker.

― set the controls for the heart of the sun (VegemiteGrrl), Friday, 14 June 2013 03:21 (twelve years ago)

Shakshuka is really great, you guys.

― Guayaquil (eephus!), Friday, 14 June 2013 03:24 (twelve years ago)

i keep meaning to try it after Stevie giving it mad props on ILC

― set the controls for the heart of the sun (VegemiteGrrl), Friday, 14 June 2013 03:35 (twelve years ago)

eight months pass...

I just tried to poach eggs to eat on top of braised collard greens and lentils. I followed this cook book I have, added vinegar to the water, simmering but wasn't too hot, And I ended up with egg white every where, sort egg drop soup. So I tried again using a ladle to poach the egg and it worked, but when I tried to slide the egg out of the ladle it stuck and the yolk broke. I feel defeated.

― JacobSanders, Wednesday, 19 February 2014 04:14 (twelve years ago)

maybe try half fry/half poach with the "cover the egg with the lid of a pot" trick?

― Philip Nunez, Wednesday, 19 February 2014 04:17 (twelve years ago)

jacob do you do the swirly thing when you drop the egg into the water?

― call all destroyer, Wednesday, 19 February 2014 04:18 (twelve years ago)

yeah get a wide deep pan & get a whirlpool going

you'll still get stray whites but they'll hold together much better combined w the vinegar

― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 04:27 (twelve years ago)

Get a whirl/swirl going? I'd never heard of that!

― JacobSanders, Wednesday, 19 February 2014 04:35 (twelve years ago)

I do the "fry with a lid" thing all the time w/ my cast iron. perfect. soft scrambled is just as good, though.

― Simon H., Wednesday, 19 February 2014 04:37 (twelve years ago)

trick question: scrambled eggs ARE fried eggs

― dan m, Wednesday, 19 February 2014 04:41 (twelve years ago)

god old ilxors were so dumb smh

― dan m, Wednesday, 19 February 2014 04:42 (twelve years ago)

I use the lid with omelets and fried eggs, but I had never tried poached. I never guessed it was as involved as it now seems. The cook book I have only said gently slide the eggs in the water and keep a spatula in hand to push any white that stray together. But once they stray they don't just congeal back together?? A friend once cooked poached eggs for me and I didn't see his process but they were beautiful disc that sat perfectly on english muffins.

― JacobSanders, Wednesday, 19 February 2014 04:44 (twelve years ago)

whirlpool. trust.

― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 04:45 (twelve years ago)

lol greasy joes

― föllakzoidberg (electricsound), Wednesday, 19 February 2014 05:00 (twelve years ago)

Freshness of egg more of a constant factor that swirl/no swirl ime

These days i dont swirl, drop it into shallow water and pop the lid on, p foolproof

― politically autocorrect (darraghmac), Wednesday, 19 February 2014 10:37 (twelve years ago)

Have given up tryin to choose btwn good poached/fried/scrambled/boiled but im consistently better at scrambled i guess

― politically autocorrect (darraghmac), Wednesday, 19 February 2014 10:38 (twelve years ago)

Capful of vinegar and huge pinch of sea salt into water, bring to boil, swirl and then crack your freshest egg into said water. Turn the heat down a bit and leave the lid off as it poaches, so you can watch. Do not poke, prod, or otherwise attempt to shepherd the poaching egg for the two minutes it needs to finish poaching.

Butter some sourdough toast, remove egg from water with perforated spoon, place on buttered toast, cut it up in situ to ensure good yolk coverage, dust with salt, white pepper and smoked paprika, then scatter some parsley over the lot and you have what I'm having for breakfast most days.

― baked beings on toast (suzy), Wednesday, 19 February 2014 10:44 (twelve years ago)

big fan of this technique - http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html

― just sayin, Wednesday, 19 February 2014 10:51 (twelve years ago)

For poached eggs you have to make sure they're very fresh. No need for vinegar or fancy swirling techniques.

Poor boiling water from the kettle into a frying pan and heat until you start to see tiny bubbles appearing. As soon as you do, quickly, break the eggs into a cup or ladle and spoon into the water, turning the heat right down to minimum. Simmer for one minute, covered, then turn off the heat completely. Sit the eggs in the water with the lid on for 10 minutes and serve.
Works about 60% of the time for me.

― doglato dozzy (dog latin), Wednesday, 19 February 2014 10:54 (twelve years ago)

99.5 per cent success rate with my method.

― baked beings on toast (suzy), Wednesday, 19 February 2014 11:11 (twelve years ago)

poached eggs seem like too much trouble for the final product, i pretty much always prefer fried or scrambled eggs

― marcos, Wednesday, 19 February 2014 15:41 (twelve years ago)

scrambled eggs stands atop egg-mountain, and it isn't even a close call.

― Daniel, Esq 2, Wednesday, 19 February 2014 15:43 (twelve years ago)

Over easy with salt a ton of cracked pepper and liberal Tobasco

― The Commish (rip van wanko), Wednesday, 19 February 2014 15:44 (twelve years ago)

i just place uncracked eggs in my mouth whole, i swallow them very gently, ever so gently, then i let my stomach acid dissolve the shells. works 205% of the time.

― j., Wednesday, 19 February 2014 15:51 (twelve years ago)

fried over-easy > scrambled with cheddar > poached > scrambled without cheese (LOOSE goddammit!) > all others

Worst eggs I ever had were at the Colibri, the festival hotel in Victoriaville. Couldn't tell if they were scrambled completely dry or if they were a steam-table pan full of chopped up hard boiled eggs.

xp lol

― needs more garlic → (WilliamC), Wednesday, 19 February 2014 15:54 (twelve years ago)

Scrambled eggs takes half an hour with me, believe. Trick is to keep stirring and never turn the heat up. If your back hurts when you sit down to eat them, it means you've done it right. I almost always add fresh chili to them.

― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:00 (twelve years ago)

I don't often do poached eggs cos you always seem to lose a lot of white no matter what you do.

― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:01 (twelve years ago)

which form of eggs were immortalized in an iconic pop-song by the beatles? case-closed.

― Daniel, Esq 2, Wednesday, 19 February 2014 16:02 (twelve years ago)

scrambled?

― doglato dozzy (dog latin), Wednesday, 19 February 2014 16:03 (twelve years ago)

I wanna hold ur pan

― politically autocorrect (darraghmac), Wednesday, 19 February 2014 16:05 (twelve years ago)

recently tried this hybrid thing (after seeing it on that David Chang show) where you scramble the liquid eggs and then swirl them into a pot of boiling water. it didn't turn out quite right (i guess the eggs need to be more fresh and you're supposed to do some straining prior to cooking) but it was still a tasty soup-like substance.

― festival culture (Jordan), Wednesday, 19 February 2014 16:07 (twelve years ago)

I used to do soft-boiled eggs every day but poaching is much less faff, with much less waiting time.

My scrambled egg of choice is either:

Fry little pieces of chorizo in a saucepan until oil expresses, add two or three eggs, scramble on low heat, dust with sea salt and white pepper.
Let butter melt in a pan to a depth of about half a centimetre, add two or three eggs, scramble on low heat, finish with white pepper and a dash of truffle oil.

― baked beings on toast (suzy), Wednesday, 19 February 2014 16:09 (twelve years ago)

mr veg has been experimenting with sunny-side-up eggs on a pile of sauteed potatoes etc

very yum

my heart still belongs to a lovely soft scramble tho

― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 19 February 2014 18:32 (twelve years ago)

carbonara

― Eric H., Wednesday, 19 February 2014 18:37 (twelve years ago)

two years pass...

probably not the healthiest start to the day, but I'm in love with tortilla at the moment. It is that good it makes me wonder why I ever bothered cooking eggs in any other fashion.

― calzino, Friday, 23 September 2016 08:21 (nine years ago)

I'm gone nuts for huevos rancheros lately

― poor fiddy-less albion (darraghmac), Friday, 23 September 2016 08:36 (nine years ago)

I've been cooking Suzy's chorizo scrambled eggs recipe for a few years now and it rules. The eggs go an amazing colour in the chorizo grease.

― Matt DC, Friday, 23 September 2016 09:27 (nine years ago)

eating a bacon and fried egg sandwich rn v good

― Bein' Sean Bean (LocalGarda), Friday, 23 September 2016 09:49 (nine years ago)

not as good as a fried fried egg sandwich i bet (fried egg in fried bread)

― dancing jarman by derek (ledge), Friday, 23 September 2016 17:06 (nine years ago)

^ooh

― sam jax sax jam (Jordan), Friday, 23 September 2016 17:13 (nine years ago)

lol greasy joes indeed (sorry, mongs injoek I guess).
no mention of French toast!

― Stoop Crone (Trayce), Saturday, 24 September 2016 04:58 (nine years ago)

this is an egg thread not a bread thread

― j., Saturday, 24 September 2016 05:48 (nine years ago)

French toast is basically bread soaked with eggs so much its a bready omelette tho?

― Stoop Crone (Trayce), Sunday, 25 September 2016 23:39 (nine years ago)

― j., Monday, 26 September 2016 00:46 (nine years ago)

Proper escofier style scrambled eggs, buttery and silky and smooth, are amazing. Anything getting close to solid or rubbery is just gross though. The former I'd say is equal to a fried egg (as long as the yolk is soft and runny); the latter comes nowhere close.

― Hey Bob (Scik Mouthy), Monday, 26 September 2016 06:51 (nine years ago)

I'm gone nuts for huevos rancheros lately
― poor fiddy-less albion (darraghmac), Friday, September 23, 2016 9:36 AM (three days ago) Bookmark Flag Post Permalink

My staple Saturday morning breakfast. Destroys hangovers better than anything I know. Fun to make too.

― Lennon, Elvis, Hendrix etc (dog latin), Monday, 26 September 2016 09:38 (nine years ago)

with scrambled eggs, I went through a phase of trying to see just how slowly I could cook them. Managed to get it to 30 minutes with a LOT of stirring, and they do come out extremely creamy.

― Lennon, Elvis, Hendrix etc (dog latin), Monday, 26 September 2016 09:40 (nine years ago)

six months pass...

jealous

http://www.grubstreet.com/bestofnewyork/absolute-best-egg-sandwich-in-nyc.html

― j., Monday, 17 April 2017 21:57 (nine years ago)

_I'm gone nuts for huevos rancheros lately
― poor fiddy-less albion (darraghmac), Friday, September 23, 2016 9:36 AM (three days ago) Bookmark Flag Post Permalink_
My staple Saturday morning breakfast. Destroys hangovers better than anything I know. Fun to make too.

my dudes

― briscall stool chart (wins), Monday, 17 April 2017 22:16 (nine years ago)

At the moment I really love buttered toast with a layer of wholegrain mustard and two eggs scrambled with salt/pepper and cooked in butter. Description is probably quite reductive of how nice it actually is. Will try huevos rancheros at some point tho, it looks pretty fucking nice!

― calzino, Monday, 17 April 2017 22:31 (nine years ago)

mustard you say

― j., Monday, 17 April 2017 22:37 (nine years ago)

Flour cafe in Boston has my favorite egg sandwich. Here in Austin I really enjoy the fried egg sandwich at 24 diner.

Lately I've been leaning more towards scrambled because my wife makes a wonderfully creamy version fairly often.

― Moodles, Monday, 17 April 2017 23:04 (nine years ago)

What does she use? Butter?

― Sadavir Entwhistle (Leee), Tuesday, 18 April 2017 03:40 (nine years ago)

well, she don't use jelly

― Neanderthal, Tuesday, 18 April 2017 03:42 (nine years ago)

Great now that'll be stuck in my head all afternoon.

― Stoop Crone (Trayce), Tuesday, 18 April 2017 05:15 (nine years ago)

Medium/soft boiled on nduja toast still best

― Sufjan Grafton, Tuesday, 18 April 2017 05:34 (nine years ago)

"There's nothing better than a poached egg on a piece of crunchy buttered toast or English muffin. Nothing."
— Kenny Shopsin

― Jazzbo, Tuesday, 18 April 2017 13:45 (nine years ago)

I've noticed lately that poached eggs have an additional flavor that is subtle but bad. Or maybe it's just the water.

― Sufjan Grafton, Tuesday, 18 April 2017 22:24 (nine years ago)

I'm a fan of Kenny Shopsin, but I do not agree. I'd take scrambled in that scenario.

― mom tossed in kimchee (quincie), Tuesday, 18 April 2017 22:38 (nine years ago)

An egg not cooked properly is always at risk of becoming a "ball of corruption" (c) my partner's granddad - a bridge to another era!

― calzino, Tuesday, 18 April 2017 23:39 (nine years ago)

I should add, he died 30 yrs ago!

― calzino, Tuesday, 18 April 2017 23:40 (nine years ago)

the additional flavor may be the small amount of vinegar added to the poaching water...

― remy bean, Tuesday, 18 April 2017 23:46 (nine years ago)

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