how do you like your eggs cooked?
 

i like eggs. cant say i love them.
in the past months, i have really been paying attention to cooking them. sure i learned how to flip over easy eggs without a spatula.

i have chickens and i give away alot of eggs. i recently had no dinner ready..and simply made a omelet and a salad..omelet had avocado and caramelized onions inside.. my wife loved it!

i watched ATK and made their scrambled eggs. whoa!! i like scrambled eggs! not my mom's, or the watery mess at a hotel breakfast. done right, they are amazing. i guess i wont kill and eat my chickens..just yet.

eggs are like a food swiss army knife.

so me..
poached, over easy, and scrambled. maybe in that order.

Eat them every morning of my life. Scrambled with sauteed spinach and feta. Also like avacado and cheddar. And of course, two eggs over easy with wheat toast. Nothing very original here, but no day gets started without them.

sunny side up or scrambled

If you must scramble eggs, then try them with a bit of mayonaisse beat in them before cooking.

I usually make mine French style, in an omlette. From reading Julia Child's book on French cooking, I learned to shake the pan while the eggs are cooking, and you sort of make a roll, perfectly cooked.

over easy, soft boiled, scrambled, omelet, add feta, green onion,tomato, spinach, ham, cheddar.......so many choices, just adds wow factor.

And there's always egg foo yung for dinner. Yum.

I heard the pleats in a chef's hat stand for the 101 ways to cook eggs.

I used to work at a high end resort. I was the dining room brunch cook for the omelet bar.
I would prepare all of the ingredients the day before. About 20 different items.

On a typical Sunday brunch, I would cook over 100 omelets, as well as eggs to order.
Over easy, sunny side up, basted, scrambled, poached, etc.

This was over 20 years ago.


KT

hey now!! apparently the added fat and salt makes a tender fluffy pile of scrambled eggs.

thanks for the mayo tip.

Eggs are awesome.

For scrambled I start with real butter and diced ham, sauté the ham to get the sugars out and caramelized. I never whisk the eggs but rather crack them straight into the pan and let them start to set up before breaking the yolks. I don't thin my eggs with milk. Milk just ruins the texture. About half way firm I add a yellow cheese, some mozzarella and a generous amount of fresh ground pepper. Sometimes I'll dice cherry tomatoes that go in the pan after the ham but before the eggs. A nice easy way to change them up is a spoonful of pico or green chile at the end.

The trick is to keep the final product moist, never dry or wet.

Title of your post reminds me of the time that Jacque, the street sweeper from Paris who lived with us for a couple of weeks after following my mom and childhood friend Petra from Stuttgart home from a rally in DC.

We stopped at a Diner after catching Santana at Jones Beach for a late night snack. The waitress asked Jacque "how do you like it cooked?". Jacque replied, "oh yes, cooked would be nice please".

Correct, from Chef's Hat History and Facts | Reluctant Gourmet

How Many Pleats Do You Have?

Pleats, too, are steeped in a rich history. Their origin came from the idea that the more experience a chef had, the more pleats his hat had. A pleat could signify a technique or recipe he had mastered.

At one time, a chef had 100 pleats in his hat to signify the 100 ways he knew how to prepare eggs. Chef hats today don’t hold so many pleats, but they still signify a chef’s level of experience

Eggs Benedict is really good, but a proper Hollandaise from scratch can be tricky.


KT

Oh jeez, I forgot my favorite weekday breakfast:

over-easy eggs over lightly buttered wheat toast. When you cut the eggs, the yolk runs and is absorbed by the toast. Delicious!

One of the things I really miss about the North East.

2 eggs, bacon, cheese on a kaiser roll.

If you've never had and happen to be in metro NY find a Deli and order one, get the coffee as well, you'll never go near Starbucks again.

I like them scrambled with leftover fajita peppers and onions, jalapenos, green chiles, fresh spinach, tomato chunks, mushroom, or even some finely chopped broccoli, and some extra sharp cheddar, small pieces of ham or bacon if ya got 'em. It's pretty much whatever I have on hand.

I like the onions, peppers, and ham carmelized before adding the rest.

One day I chopped up a bunch of spinach into tiny pieces and added ham so for the kids we had green eggs and ham.

One of my other favorites is on top of enchiladas. I discovered this on a trip out west. I mix an egg or two like I was going to scramble it and then cook it in a small pan to make an "egg pancake" and then put it on top of a stacked and not rolled enchilada.


My cooking style is classified more as mad scientist than chef.

Nothing easier! Three egg yolks, one cube butter one tbs lemon juice a little salt. The secret is a bowl in a saucepan of water just touching the bottom of the bowl, whisk it as you add the butter in thirds. As soon as the last bit of butter dissolves, watch for the next 30 seconds or so and pull the bowl out just as you think it's starting to thicken,not later. Put cold water in the sauce pan and plunge the bowl into the cold water to stop cooking. The trick is to take it off early. Once it cooks too far it curdles.

Fried, scrambled, omelet, hard boiled. I just don't want them to be runny, yep, definitely not big on raw, juicy bits.

every morning two eggs fried in olive oil served over toast.

Soft boiled eggs.
Cut up over buttered toast.


I also LOVE deviled eggs.

You guys ever hear of that egg dish where you cut a hole in a piece of bread with a upturned glass? You put the buttered bread in a hot frying pan and crack an egg into the hole.

Fry the egg and flip the bread and egg together along with the bread 'hole' that was cut out.
The cooked bread/egg goes on the plate with the toasted bread 'hole' on top of the egg.

I seem to remember the dish being called "crow's nest" or something...


I like wheat toast.


KT

You can use milk too. Has the same effect.

Scrambled, only because they are easy to make.