Just how cooked do you need your eggs?

[rusnak]

I like scrambled eggs with a spoonful of mayonnaise beat into the eggs before cooking. Cook over low heat until they are not runny. Served over rice with a few wedges of soft cheese like Kerry Gold, or for a twist, with red picante sauce mixed with ketchup.

Over easy eggs usually are cooked until the yolk is like molten lava. Served over toast with sausage and crispy hash browns on the side.

[flipper35]

Originally Posted by Baz

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

Or, poking the yolk an putting the egg on toast, letting it all soak in.

[scottmandue]

Originally Posted by vash

Ahhhh. The complimentary hotel breakfast. the eggs; swimming in their own egg “juice”. I think the water is from over cooking the eggs. The proteins squeeze out the water.

I like my eggs just shy of done. Let The residual heat finish it up on the plate. I’ve even gotten okay with the occasional jiggly egg white. My own scrambled eggs are under done by most people’s standards. Soft and custard-like.

You?

Another one here for over easy, runny yolks with firm whites.

Hotel eggs are pre-whiped and come in a gallon jug they pour into a pan and stir until they coagulate. I usually head for the waffle maker at the hotel breakfast.

[pwd72s]

Originally Posted by Baz

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

Bingo!

[flipper35]

Originally Posted by scottmandue

Another one here for over easy, runny yolks with firm whites.

Hotel eggs are pre-whiped and come in a gallon jug they pour into a pan and stir until they coagulate. I usually head for the waffle maker at the hotel breakfast.

That isn't entirely true. Sometimes they come as a powder and water is added.

[herr_oberst]

[VincentVega]

Originally Posted by MMiller

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!

yes please, I'll have another. I need to up my game.

[vash]

Originally Posted by VincentVega

yes please, I'll have another. I need to up my game.

This is how they do it in El Paso tx
They call the dish something I forget. It is usually covered with (lechuga) Lettuce and tomato.

It’s how I do them at home. Stacked, not rolled.

[VincentVega]

Was that an invitation? Thanks Vash!

I love finding out about regional food, especially when it looks that good.

[javadog]

Red chili sauce every time. Can't stand a roasted green chili. Green chilis (of any kind) are great until you roast them... then you have to throw them away.

Even better though, it's hard to beat huevos rancheros made a proper way. I like that much better than a red chili sauce. I cheat and use a habanero in my ranchero sauce, as I like the flavor much better than what you get when using the traditional serrano pepper in it.

[vash]

Originally Posted by javadog

Red chili sauce every time. Can't stand a roasted green chili. Green chilis (of any kind) are great until you roast them... then you have to throw them away.

Even better though, it's hard to beat huevos rancheros made a proper way. I like that much better than a red chili sauce. I cheat and use a habanero in my ranchero sauce, as I like the flavor much better than what you get when using the traditional serrano pepper in it.

Scadush! My meal yesterday. It motivated my egg post. The eggs were verily lightly cooked.

[javadog]

Looks good. Around here it’s a breakfast food, not something you see with rice and beans. Although, I’d be happy eating rice and beans at every meal.

[ckelly78z]

Originally Posted by wdfifteen

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.

I have noticed that, and also that the eggs are too fresh to hard boil properly and remove the shells easily. We keep some older eggs for hard boiling (easier to peel).

[javadog]

You lost me at waffle house. I find it almost impossible to eat eggs at a restaurant, let alone a diner, that are properly cooked. I bet that I only get properly cooked eggs maybe once in 20 times.

[wdfifteen]

Originally Posted by ckelly78z

I have noticed that, and also that the eggs are too fresh to hard boil properly and remove the shells easily. We keep some older eggs for hard boiling (easier to peel).

Yep, we keep a carton in the frige with the date of the newest eggs on it. When it hits 10 days we steam them for 25 minutes. (works better than boiling_

[javadog]

Originally Posted by peteremsley

and then...?

Deviled eggs!

What I would do, anyway...