which is better? fried or scrambled eggs?

^ooh

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

this is an egg thread not a bread thread

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

fp

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.

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.

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.

jealous

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

_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

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!

mustard you say

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.

What does she use? Butter?

well, she don't use jelly

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

Medium/soft boiled on nduja toast still best

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

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

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

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!

I should add, he died 30 yrs ago!

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