Just how cooked do you need your eggs?
 

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?

I like them done. No more, no less. I generally either order scrambled or over hard.

Aren’t the hotel eggs not actually eggs, made from concentrate or some such crap? Me I like my scrambled eggs cooked enough to not be mushy, but I like a good over easy as well.

Scrambled should be custardy to me. Fried I like over easy. Hard boiled I don't care for, but deviled are OK. Never had soft boiled. That said, I like omelets the best.

Done man, they gots to be done.
I have juice to drink, no need to drink eggs.

Eggs can be none or any sort of cooked. Salmonella needs to be well done.

I prefer my scrambled eggs dry. Cooked through and dry but not to the point of being rubbery. Wet scrambled eggs make me gag. It's like eating snot. Otherwise over easy or poached/boiled medium. Gotsta have the white cooked any way you cut it.

If they are in my home made ice cream, they do not get cooked at all.

Over medium...no runny whites for me!

This ^^^

Sunny side or over easy, cook until the whites are firm and the yolk is beginning to thicken up. I like scrambled eggs either alone cooked a bit creamy, or with scallions and cheese cooked hard. One of my favorites is a hard boiled egg mashed up with mayonnaise and lots of black pepper with a piece of buttery toast on the side. Add a small glass of 50% grapefruit juice/water and a cup of black coffee and I’m a happy man.

Poached or soft boiled.

Softly scrambled are great - so they still have some shine - just a minute or two longer and the taste changes dramatically. I also like fried (over medium) eggs - running yolk!

Same with us.

Back in my younger days I sometimes dropped an egg in my beer mug. It made a great breakfast. I then added some Snapy-Tom tomato juice and made it a red beer. Then a large hunk of Gouda cheese to eat.

I havn't done that in years.

Any which way, doesn't bother me a bit. Hard boiled, soft boiled, over easy under easy, makes no difference. Ask me how I like to cook my goose?

My wife makes "Gordon Ramsey" scrambled eggs that are so light, and fluffy using freschetta, they are to die for. When I fix them for myself, I generally use cracked pepper, and sea salt on 2 eggs in a small skillet, I then pour shredded cheese on top, and use mayo for seasoning inside of a flour tortilla.

I really like over easy, and eggs benedict if others are fixing it.

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.

I'm with Vash on the scrambled eggs. Almost, but not quite done when they come out of the pan. Omelettes need to be just set. If there's any browning, I don't order eggs from that restaurant again, as their cook isn't a chef. Hard boiled eggs are cooked gently for about 7 minutes; the yoke is barley set and a deep yellow. Fried eggs can be done any number of ways, depending on what else is on the plate.

Don't do soft boiled eggs or poached eggs, unless the poached egg is part of a better dish, like Eggs Benedict.

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

I can eat my weight in deviled eggs.

Off all the things I put in my mouth, eggs need to be cooked well.
I went to eat a hard boiled egg while I was driving and it squirted at me. Almost puked.

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

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.

SmileWavy Oh yeah!

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

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!

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

Any way except soft boiled. I like eggs!

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).

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.

Good responses.

We are all over the egg scale.

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.

That ^^^ for sure!

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


I’m easy to please.

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

No, no, no. Chile verde!

http://forums.pelicanparts.com/uploa...1245591849.jpg

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.'

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! ;)

http://forums.pelicanparts.com/uploa...1551149421.jpg

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.

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

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.

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

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.