Just how cooked do you need your eggs?

[wdfifteen]

Originally Posted by javadog

Once you reach a certain point in egg doneness, further cooking diminishes the flavor.

At a certain temp - above 160f - the proteins tighten up and squeeze out the water in the egg. It gets tough and chewy and probably does taste different. That's the point at which I like them with lots of cheese melted in.

Originally Posted by javadog

I can eat my weight in deviled eggs.

Oh yeah!

[stevej37]

Sous Vide them...easy to get them perfect..like custard.

[cabmandone]

I like a nice side of eggs with my bacon.
Sunny side up or over easy with some toast (or as my kids call them, dippy eggs)
OH! and baked eggs are the best! The best Jerry!

[VincentVega]

Originally Posted by Zeke

Over medium. When I flip the egg I turn off the heat and let it sit in the hot pan for a minute. The bottom is lightly browned. They come out tender but not runny at all. The white is very firm.

Vash, I couldn't eat your eggs. If I scramble they are just short of rubber.

Thats funny. I used to cook scrambled eggs to death. Took some practice but worth it.

[jcommin]

Any way except soft boiled. I like eggs!

[masraum]

I used to like my eggs very thoroughly cooked. My mom could do them just right so they were still soft, tender and fluffy. I still like them like that, but...

My wife has always preferred them soft. I was never a fan. In the past if you got something like a sunny side up, the white would often be hard and the yolk still practically cold. That turned me off. My wife slowly wore me down over the years, slightly soft, scrambled eggs were the first that got the nod of approval. I don't prefer soft to hard one over another, they are both good and different. Then I learned how to do a sunny side up so the yolk is more gooey than runny and warm, and that's pretty good if you've got something for the yolk to run onto or into. I'm also game for a semi-soft boiled and a semi-soft poached.

I still prefer my omelets cooked (but not tough).

[ckelly78z]

We have an endless supply of home grown, free range eggs that are richer than store bought. The inside yokes are usually orange from the extra protein that our chickens find while scratching in the woods, and sometimes with get double yokes.

Very good to eat, and good for you to boot.

[vash]

Good responses.

We are all over the egg scale.

[MMiller]

Originally Posted by Baz

Over easy with the yolks remaining liquid........so they can flow all over my hash browns!

This!!!!
Biscuits, eggs over easy and hashbrowns...

That being said, if eggs are being served, yes I'll have some.

Also, runny yolks with red chile, hard to beat.

[masraum]

Originally Posted by drkshdw

Gotsta have the white cooked any way you cut it.

Originally Posted by Jim Richards

Over medium...no runny whites for me!

That ^^^ for sure!

[A930Rocket]

Scrambled with cheese and bacon on top
Omelettes with cheese
Sunny side up
Over easy
Deviled eggs
Boiled


I’m easy to please.

[DaveE]

Over easy so I can dip my toasted buttered Italian bread in the yokes.

[Jim Richards]

Originally Posted by MMiller

This!!!!
Biscuits, eggs over easy and hashbrowns...

That being said, if eggs are being served, yes I'll have some.

Also, runny yolks with red chile, hard to beat.

No, no, no. Chile verde!

[72doug2,2S]

Yolks gotta run

Reminded me of the ebonics lesson...

OMELETTE

Let's use it in a sentence:

'I should pop yo ass fo what you jus did, but omelette dis one slide.'

[MMiller]

Originally Posted by Jim Richards

No, no, no. Chile verde!

no no no... what you speak of is TX's , Cali mex. I'm talking about straight up NM red chile. Red chile enchilads with eggs over easy on top!

[JackDidley]

Scrambled or flipped, no runny whites. Yellow can be a bit runny but hard is good too. I have had food poisoning before and it sucks. I tend to overcook by most standards but thats what I am used to.

[Jim Richards]

NM Green Chili, Mike. Hatch. Just say no to Red!

[wdfifteen]

Originally Posted by ckelly78z

We have an endless supply of home grown, free range eggs that are richer than store bought. The inside yokes are usually orange from the extra protein that our chickens find while scratching in the woods, and sometimes with get double yokest.

Do you notice that the whites take longer to cook than with store-bought eggs? That is the case with our chickens’ eggs. I don’t know if it’s a freshness thing or something we’re feeding them.

[MMiller]

Originally Posted by Jim Richards

NM Green Chili, Mike. Hatch. Just say no to Red!

Ha Jim, we will have to agree to disagree! Here is another for you... Sopaipilla drenched in honey diped in Red chilie.... perfection!

I like green too!

Sorry for getting off topic Vash

[Jim Richards]

I’ve eaten plenty w/ honey, but haven’t had sopapillas with chili. Sounds interesting, and I’ll give that a try the next time in the Land of Enchantment.