which is better? fried or scrambled eggs?

suddenly my life has meaning and purpose again

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.

xpost: pytt i panna, yes!

ian, don't try it.

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

dayumm

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

yep yep

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

donut egg is a dealbreaker.

Shakshuka is really great, you guys.

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

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.

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

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

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

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

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

trick question: scrambled eggs ARE fried eggs

god old ilxors were so dumb smh

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.

whirlpool. trust.

lol greasy joes

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

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

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.

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

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.

99.5 per cent success rate with my method.

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

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

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

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.

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

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.

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

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