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 (fifteen years ago) link

POACHED.

hstencil (hstencil), Wednesday, 18 August 2004 03:28 (fifteen years ago) link

poached!

XPOST!!

oops (Oops), Wednesday, 18 August 2004 03:28 (fifteen years ago) link

it's hella more fun to say.

oops (Oops), Wednesday, 18 August 2004 03:29 (fifteen years ago) link

fried

tokyo rosemary (rosemary), Wednesday, 18 August 2004 03:29 (fifteen years ago) link

oops, wow, we've come so far.

hstencil (hstencil), Wednesday, 18 August 2004 03:29 (fifteen years ago) link

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 (fifteen years ago) link

confession: I cannot cook eggs.

hstencil (hstencil), Wednesday, 18 August 2004 03:32 (fifteen years ago) link

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 (fifteen years ago) link

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

Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 03:33 (fifteen years ago) link

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

purple patch (electricsound), Wednesday, 18 August 2004 03:34 (fifteen years ago) link

i'll just have a bagel, thanks.

artdamages (artdamages), Wednesday, 18 August 2004 03:35 (fifteen years ago) link

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

hstencil (hstencil), Wednesday, 18 August 2004 03:35 (fifteen years ago) link

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

Gear! (Gear!), Wednesday, 18 August 2004 03:36 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

Fertilized.

Trayce (trayce), Wednesday, 18 August 2004 03:38 (fifteen years ago) link

ew

Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 03:39 (fifteen years ago) link

trayce likes the extra crunchiness

purple patch (electricsound), Wednesday, 18 August 2004 03:40 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

i know, i just wanted to subvert :)

purple patch (electricsound), Wednesday, 18 August 2004 03:45 (fifteen years ago) link

I'll never eat eggs again *cries*

Trayce (trayce), Wednesday, 18 August 2004 03:49 (fifteen years ago) link

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

oops (Oops), Wednesday, 18 August 2004 04:03 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

a professionally poached egg is an impressive thing to watch

purple patch (electricsound), Wednesday, 18 August 2004 04:11 (fifteen years ago) link

And to eat.

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

Trayce (trayce), Wednesday, 18 August 2004 04:12 (fifteen years ago) link

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

Trayce (trayce), Wednesday, 18 August 2004 04:13 (fifteen years ago) link

exactly! same here.

purple patch (electricsound), Wednesday, 18 August 2004 04:14 (fifteen years ago) link

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 (fifteen years ago) link

Omelette for me. Food of the gods.

Ned Raggett (Ned), Wednesday, 18 August 2004 04:24 (fifteen years ago) link

See? Fucking pious, omelettes are.

Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 04:25 (fifteen years ago) link

how come my omelettes are often greasy?

oops (Oops), Wednesday, 18 August 2004 04:27 (fifteen years ago) link

You shouldn't rub them in your hair.

the music mole (colin s barrow), Wednesday, 18 August 2004 04:32 (fifteen years ago) link

how did you see that?

oops (Oops), Wednesday, 18 August 2004 04:37 (fifteen years ago) link

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

Dirty Muriel (Autumn Almanac), Wednesday, 18 August 2004 04:39 (fifteen years ago) link

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 (fifteen years ago) link

Also huevos rancheros

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

Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:50 (fifteen years ago) link

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

Elvis Telecom (Chris Barrus), Wednesday, 18 August 2004 04:51 (fifteen years ago) link

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 (fifteen years ago) link

i'll take mine over medium with rye toast.

stockholm cindy (Jody Beth Rosen), Wednesday, 18 August 2004 04:59 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

ian has the right idea.

stockholm cindy (Jody Beth Rosen), Wednesday, 18 August 2004 05:49 (fifteen years ago) link

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

Trayce (trayce), Wednesday, 18 August 2004 05:51 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

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 (fifteen years ago) link

whirlpool. trust.

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

lol greasy joes

föllakzoidberg (electricsound), Wednesday, 19 February 2014 05:00 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

99.5 per cent success rate with my method.

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

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 (six years ago) link

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

Daniel, Esq 2, Wednesday, 19 February 2014 15:43 (six years ago) link

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

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

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

scrambled?

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

I wanna hold ur pan

politically autocorrect (darraghmac), Wednesday, 19 February 2014 16:05 (six years ago) link

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 (six years ago) link

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 (six years ago) link

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 (six years ago) link

carbonara

Eric H., Wednesday, 19 February 2014 18:37 (six years ago) link

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 (three years ago) link

I'm gone nuts for huevos rancheros lately

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

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 (three years ago) link

eating a bacon and fried egg sandwich rn v good

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

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 (three years ago) link

^ooh

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

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

Stoop Crone (Trayce), Saturday, 24 September 2016 04:58 (three years ago) link

this is an egg thread not a bread thread

j., Saturday, 24 September 2016 05:48 (three years ago) link

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

Stoop Crone (Trayce), Sunday, 25 September 2016 23:39 (three years ago) link

fp

j., Monday, 26 September 2016 00:46 (three years ago) link

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 (three years ago) link

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 (three years ago) link

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 (three years ago) link

six months pass...

jealous

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

j., Monday, 17 April 2017 21:57 (three years ago) link

_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 (three years ago) link

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 (three years ago) link

mustard you say

j., Monday, 17 April 2017 22:37 (three years ago) link

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 (three years ago) link

What does she use? Butter?

Sadavir Entwhistle (Leee), Tuesday, 18 April 2017 03:40 (three years ago) link

well, she don't use jelly

Neanderthal, Tuesday, 18 April 2017 03:42 (three years ago) link

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

Stoop Crone (Trayce), Tuesday, 18 April 2017 05:15 (three years ago) link

Medium/soft boiled on nduja toast still best

Sufjan Grafton, Tuesday, 18 April 2017 05:34 (three years ago) link

"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 (three years ago) link

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 (three years ago) link

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 (three years ago) link

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 (three years ago) link

I should add, he died 30 yrs ago!

calzino, Tuesday, 18 April 2017 23:40 (three years ago) link

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

remy bean, Tuesday, 18 April 2017 23:46 (three years ago) link


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