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hard boiled

My bench mark test of a good place for breakfast or brunch is whether or not I have to explain what a basted egg is...that's my favorite, and if they know what it is....and do them right....everything else will be fantastic!

Oo hard boiled, or scrambled really dry. Runny yolks remind me of mucous, I can't eat them! My dad used to fry me eggs before school when I was younger; he'd fry them normally, then break the yolk and flip them over and fold them into sort of a mini-omlette. Mmm.

over very-easy on top of a large pile of bacon

I adore eggs. Deviled are my favorite, but I don't have them often. For breakfast or dinner, it's usually over medium, soft scramble, or omlet. I also love souffles, custards, sauces made with eggs, real Caesar salad dressing with egg yolk. I could go on, but I need to go make an egg salad sandwich for lunch. Yummmmmy!

Hey JEP!

My Mom used to baste eggs with bacon grease. I loved them, but can't get myself to even think about it now.

Now? Fritatta.... with lots of veggies and a bit of really good cheese.

@ Chew on That: There are a couple ways to baste an egg...but in essence it is a cross between a fried egg & a poached egg...depending upon how you baste it.

One method is to literally baste/ladle butter, bacon grease, whatever oil you are using to fry with over the top to simply cook the white....but not the yolk.

I prefer bacon grease!

The other, and more common method at diners, is to add a little bit of cold water to the pan or griddle then cover the whole thing. The steam that builds up cooks the layer of white, but leaves the yolk runny like a sunny side up.

It is really advantageous in a diner or if you have a large group when you want to fry lots of eggs quickly & efficiently. Many times method #2 will be used to finish off method #1.

poached

I love a poached egg. I used to order soft boiled eggs but the short order cook obviously thought I meant a well boiled egg smashed to smithereens in a cup with a firm yolk. I didn't.

Love Benedict in just about any form. Hollandaise in any incarnation (if made from scratch) is a great addition to an egg dish.

One favorite way to eat eggs is Eggs In Purgatory. It's a real Italian breakfast.

Poached on diced, buttered toast.

Poached eggs are definitely good...I agree.

So funny you mentioned JEP- I saw this post and was exxcited to see her back..so hello there JEP wherever you are- see? We miss you!

oh and to answer your question..eggs...deviled. mmmm. or scrambled with a little feta, and bacon. or in a sausage strata.

over hard, on a bacon, egg, and cheese sandwich on a bagel.

OR in linguine alla carbonara, not fully cooked but warmed by the hot pasta.

I'm also in the "can't just pick one way" category. But if I had to choose:

-soft boiled with buttered toast soldiers
-poached with ham and english muffins
-"in a nest". I use rosemary sourdough for my nest and fry the whole thing in olive oil. It's amazing.

I've switched to free range organic eggs.....what an improvement! Scramble a couple of 'em in some butter....very tasty!

Over easy with the yolk beginning to thicken, but still runny.
Soft poached over a big bowl of ramen or udon.
And beaten and steamed as a custard with seafood, scallions and pork a la Japanese chawan mushi.

I also like my tea eggs something fierce...

I love them anyway but over hard - poached, scrambled, boiled, over medium, deviled... I've never met an egg I didn't like. There's something about that golden runny goodness - comforting and delicious and always good.

Scrambled

chinese steamed water egg! with soy sauce and maybe a little mai fun or dried shrimp, scallions.

eggs benedict is a favorite (especially at a diner in Pittsburgh that used thick slices of fresh Italian bread in lieu of english muffins). I try to eat a lot healthier than that on a daily basis though, so I save that for eating out.

My daily breakfast lately has been egg muffins - veggies and/or sausage + cheese in muffin pans, then scrambled eggs poured in each muffin tin cup and baked. The texture isn't the greatest, but I make a batch and eat off it all week - so far this is the best way for me to eat a healthy breakfast every single day.

Aside from that, I've gotten back into my omelet kick lately. I have a signature spicy omelet that my chef friend actually had a dream about, but my Pennsylvania upbringing left me unable to eat spicy foods. I usually just do whatever veggies I have in the fridge or go classic with ham and cheese.

Pretty much the only way I don't like eggs is scrambled wet or boiled/fried with a hard cooked yolk.

I like eggs in omelets, scrambles, and souffles, and hard-boiled.

About 4 times a year I'll really want poached eggs, but the rest of the time the liquid yolk tastes too eggy (haha, no kidding!). It's just the usual sulfurous, metallic egg-taste that lets me know I'm eating something full of iron and vitamin A, but it's too strong if the yolk isn't set.

Hard boiled egg whites. Don't eat the yellows!

Eggs Benedict for bruch out and soft scrambled with hash browns for a fast dinner - green salad on the side.

First - they HAVE to be local free range organic eggs. The taste difference in amazing.

How I like them - good gosh - hmmm... How many pleats are there on a chefs tuke?

I love fried with runny yoke for a messy hashbrown and sausage breakfast.
Fried with broken and fixed yoke spread thin in a pan, then folded for a english muffin and swiss breakfast sandwich.
The perfect ricotta and spinach quiche.
Soft boiled with fresh baked and toasted sourdough bread.
Deviled with onions and celery and paprika.
Hard boiled, and chopped in a caviar pie.
Stirred gently into egg drop soup.
Chopped coarsely in egg salad or tuna salad.
Sliced and laid on top of my favorite open faced sandwich.
...

I could go on but I am now so freaking craving eggs I am going to raid the kitchen and roll around in whatever eggs I have.

Two other favorite ways is in fried rice and wonton egg drop soup.

Tonight (it's nearly morning, so last night), I made dinner for my favorite elderly gentleman - scrapple and eggs over easy. Heavenly combination!

Eggs benedict. I can actually feel my arteries clog with every bite!

over easy with hash browns, 2 pieces of wheat toast (1 with jam) salt and a little pepper. coffee with cream and sugar (the real stuff) and a small oj

http://www.dinnersforayear.blogspot.com

scrambled until just set with a drop of sesame oil and sriracha over steamed rice.

scrambled at a diner- they rarely taste the same cooked at home.

frittata with pasta, ricotta and herbs.

hard cooked, removed from shell, and marinated in leftover pepperoncini juice, pickle juice, or straight up red vinegar.

A little shy of hard cooked on a salade nicoise.

fried and served on a buttered hardroll.

joyy, a great way I've found of making eggy breakfast muffins for breakfast is to add some chunks of stale bread or muffin to them, so they're in effect bread pudding muffins (or muffin pudding muffins :-) - it's a great way to use up stale baked goods). The texture on them is quite nice, and there's a good balance of protein and carbs. They also freeze quite well, so with Free Bagel Friday I can make a dozen last for three weeks :-).

Oh, as far as my favorite way to eat eggs - I've mentioned these before on here, but I adore 1) shakshuka, and 2) a Turkish recipe in which eggs are poached in water with a teensy bit of white vinegar (I usually just fry 'em), covered with yogurt mixed bit garlic and a touch of salt, and finished with some butter melted with Turkish red pepper flakes. Heaven.

Right now, I'm really loving the runny egg that comes on top of the steamy dolsot bibimbap I get at our local Korean restaurant (i.e. Sushi Kim in the Strip District). Love to mix the yolk in to the rice and then add lots of hot chili paste. Now I'm fixated. Need to get some bibimbap this weekend . . . .