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Eggs...

How do you like your eggs?

  • Total voters
    37
The best way to cook bacon is to bake it. I put it under the broiler for a few minutes, and keep flipping it til it's perfect. It cooks it faster because you aren't cooking a few pieces at a time, and it doesn't pop you with grease. Plus it always comes out perfect, every single time.
 
Ockham said:
I do a version of paparada which came from Hungary the way of my Grandmother.

2 tbls. chopped shallots
chopped green or red pepper
1 clove garlic chopped
2-3 mushrooms (optional)
Hungarian Paprika
Salt
Pepper
2 eggs scrambled
1/2 tsp. milk
3 strips of bacon, crumbled
3-4oz shredded cheese (of your liking)
2 pieces of rye toast
Hot cup of coffee


Set the oven to broil (med-high)


In a small to medium sized cast iron skillet, put 1 tbls. bacon fat, lard or butter and melt over med to med-high heat. Add the mushrooms and stir - add pepper and shallots and salt/pepper to taste. Add chopped garlic. Scramble 2 eggs (minimum), add milk, salt, pepper, 2 pinches of Hungarian Paprika (can used smoked or hot paprika but the real Hungarian stuff is the best) and give a quick extra scramble and pour over the pepper, shallots and mushrooms. Take the pan and put it under the broiler. Once the eggs start to fluff in the pan, remove, add the crumbled bacon, 2 more pinches of paprika on the top and the shredded cheese, put back under the broiler until cheese is melted and bubbly. Serves 1 so double, triple or quadruple the recipe for additional members and cut it in pie pieces and serve it.

Serve with toast. I like adding diced tomatoes or if I have it bruchetta on the side or on the toast with a hot cup of coffee. A well seasoned pan and those eggs just slide out and it's a full meal. I sometimes have this for dinner, sans the coffee.
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The minute you included Hungarian paprika in your recipe, I knew she was one of the best cooks on this planet! I will try that recipe cause I know it's going to be good! :thumbs:

Greetings, Ockham. :2wave: How is your garden doing this year?
 
CanadaJohn said:
I'm a disaster cooking bacon - I can never get it crispy enough and I hate limp, soggy bacon - unless its Canadian bacon/peameal bacon/back bacon, then it's like frying a pork chop.
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I find that the easiest way of cooking bacon is to bake it in the oven.Many brand of bacon have this listed as a cooking method.If the package says 12 minutes I usually check on in ten and if it looks like it need to be flipped then i flip it and check on it in a few minutes.Plus you can cook your bacon all at once on a few cookie sheets.
 
jamesrage said:
Over medium if I am eating bacon or ham and hash browns.If the fried egg is in a sandwich then I want the egg over-hard. I also like omelets and scrambled eggs, eggs poaches in salsa, hard boiled eggs and eggs baked in a bacon muffin cup.


View attachment 67169999



Here is one of my favorite scrambled egg recipes.
Chicken soboro donburi
[h=3]Ingredients:[/h]
  • 1/2 lb ground chicken
  • (3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp grated ginger)
  • 4 eggs, beaten
  • (1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt)
  • 4 cups steamed Japanese rice
[h=3]Preparation:[/h]Mix soy sauce, sugar, mirin, and ginger in a medium pan. Put ground chicken in the pan and mix well. Simmer the meat on medium-low heat, stirring constantly with chopsticks until cooked through. Beat eggs in a medium pan and add sugar, mirin, and salt. Put the pan on medium-low heat and scramble eggs finely with chopsticks. Serve steamed rice into four deep bowls. Place chicken soboro and scrambled egg in two different sections on top of the rice.
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tumblr_inline_mr4ubvj2bq1qz4rgp.gif
 
Just eggs alone I like sunny side or over medium, which is what I get when we go out to breakfast.

Now when I'm at home, I rarely have them alone and will usually fry up some ham or chorizo to a nice crisp them toss in some eggs until they are all mixed together and the egg is cooked.
 
I have seen this done but never did it myself but fancy chefs cooking eggs sunny side up tilt the pan and baste the yolk with the butter the eggs are cooking in to perhaps take the runnyness away. Which brings me to say if you are not using butter shame on you. This is an old family way my dad got me hooked -eggs n' onions. Chop a half slice of onion about 3/16' thick then chops them so they are square-saute in butter over a low-medium heat-do not burn the edges cook only until they are transparent then throw in the beaten eggs and toss with a tablespoon until they are soft cooked. I have been eating there for more than 50 years.
 
rhinefire said:
I have seen this done but never did it myself but fancy chefs cooking eggs sunny side up tilt the pan and baste the yolk with the butter the eggs are cooking in to perhaps take the runnyness away. Which brings me to say if you are not using butter shame on you. This is an old family way my dad got me hooked -eggs n' onions. Chop a half slice of onion about 3/16' thick then chops them so they are square-saute in butter over a low-medium heat-do not burn the edges cook only until they are transparent then throw in the beaten eggs and toss with a tablespoon until they are soft cooked. I have been eating there for more than 50 years.
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My dad could cook perfect eggs every time. When I asked him the secret, he said it was "low heat".
 
polgara said:
The minute you included Hungarian paprika in your recipe, I knew she was one of the best cooks on this planet! I will try that recipe cause I know it's going to be good! :thumbs:

Greetings, Ockham. :2wave: How is your garden doing this year?
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Doing great! Bean beetles are bad this year but I'm going to have pumpkins coming out of my ears. I took your advice with the small sugar pumpkins for pies and I will have enough for probably a 100 pies!
 
Douglas-Crab-Eggs-Benedict_xlg.jpg


Mmmmmm this is an eggscellent thread.
 
DT_huevos-rancheros.jpg


I can do this all day...
 
CanadaJohn said:
Thanks - good suggestions and history - not sure what "shirred" means - "I baked some eggs and I shirred em with my wife"?
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How to Order Eggs
Menu Terminology for Eggs

Over Easy – A fried egg that is flipped and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through.

Poached – Eggs that have been removed from their shell and then cooked in a hot liquid. The cooking liquid can be water, broth, or any sauce. Poaching in water is often used as a way to cook eggs without having to use extra fat. Poaching in broth or sauce adds flavor to the cooked egg.

Scrambled – Raw egg whites and yolks are beaten together and then cooked in a skillet. The beaten egg mixture is gently agitated as it sets to create a curdled texture.

Shirred – Eggs that have been baked in a ramekin (sometimes with butter, cream or other sauces) until the whites have set but the yolk is still liquid.

Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked only to the point at which the whites are set but the yolk is still liquid.

Sunny Side Up – A fried egg that is never flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.

How to Order Eggs​


Superfly said:
I also voted incorrectly - I voted over easy, but I don't like over easy. I like over medium. That white has to be cooked or it makes me sick. :lol:
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Under/un cooked white doesn't necessarily have to happen.
Just depends on how you cook them.

For over-easy, I break the white and spread it around the yolk.
Cooks more evenly. When I flip it, I press down slightly around the yolk to make sure the white cooks.
This results in a fully cooked white and a runny yolk.



So to answer the question.
Fried sunny side up.
Scrambled.
Poached.
Hard boiled - mashed while hot, w/S&P and butter. (this is great.)​
 
Excon said:
For over-easy, I break the white and spread it around the yolk.
Cooks more evenly. When I flip it, I press down slightly around the yolk to make sure the white cooks.
This results in a fully cooked white and a runny yolk.
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What I like to do when I make eggs over-easy is put onion rings (or bell pepper rings) in the skillet and crack open the eggs in the middle of them. That way the eggs don't run together and they're easier to flip.

Like this...

Egg-Onion-Rings-cracking-egg-300x200.jpg
 
Over easy with cheesy grits, sausage links and toasted English muffin.
Or over easy eggs on top of biscuits and sausage gravy. And don't forget the Texas Pete's hot sauce.
 
Excon said:
For over-easy, I break the white and spread it around the yolk.
Cooks more evenly. When I flip it, I press down slightly around the yolk to make sure the white cooks.
This results in a fully cooked white and a runny yolk.
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That's how I expect eggs to be cooked when I order them over-easy. But anymore too many restaurants either don't know how to do that or don't care.
 
jamesrage said:
Over medium if I am eating bacon or ham and hash browns.If the fried egg is in a sandwich then I want the egg over-hard. I also like omelets and scrambled eggs, eggs poaches in salsa, hard boiled eggs and eggs baked in a bacon muffin cup.


View attachment 67169999



Here is one of my favorite scrambled egg recipes.
Chicken soboro donburi
[h=3]Ingredients:[/h]
  • 1/2 lb ground chicken
  • (3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp grated ginger)
  • 4 eggs, beaten
  • (1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt)
  • 4 cups steamed Japanese rice
[h=3]Preparation:[/h]Mix soy sauce, sugar, mirin, and ginger in a medium pan. Put ground chicken in the pan and mix well. Simmer the meat on medium-low heat, stirring constantly with chopsticks until cooked through. Beat eggs in a medium pan and add sugar, mirin, and salt. Put the pan on medium-low heat and scramble eggs finely with chopsticks. Serve steamed rice into four deep bowls. Place chicken soboro and scrambled egg in two different sections on top of the rice.
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Those pictured eggs look yummy. Can you please give the recipe?
 
Lachean said:
I like my eggs: Devilled

View attachment 67169984
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Devilled is why I selected other in addition to others.

A tip on peeling hard boiled eggs for devilled eggs. After boiling, while eggs are hot, pour off most of the water. Leave a little to cushion eggs. Rattle and shake pot to crack eggs. Add cold water. As the eggs cool they will draw water inside the shells through the cracks. Hold the cooled egg under a forceful water stream from a faucet.
They peel themselves and are perfect. I catch the shells in a colander in the sink.

Another easy egg dish for a crowd, is spread roast beef or corned beef hash or leftover mashed potatoes on a baking pan/cookie sheet.
Make depressions with large spoon, and fill each with a raw egg. Bake in oven. Make a holandaise sauce or other white sauce (mornay, béarnaise, ect) for topping while eggs baking. Or fry up peppers and onions.
 
yobarnacle said:
Devilled is why I selected other in addition to others.

A tip on peeling hard boiled eggs for devilled eggs. After boiling, while eggs are hot, pour off most of the water. Leave a little to cushion eggs. Rattle and shake pot to crack eggs. Add cold water. As the eggs cool they will draw water inside the shells through the cracks. Hold the cooled egg under a forceful water stream from a faucet.
They peel themselves and are perfect. I catch the shells in a colander in the sink.

Another easy egg dish for a crowd, is spread roast beef or corned beef hash or leftover mashed potatoes on a baking pan/cookie sheet.
Make depressions with large spoon, and fill each with a raw egg. Bake in oven. Make a holandaise sauce or other white sauce (mornay, béarnaise, ect) for topping while eggs baking. Or fry up peppers and onions.
Click to expand...

After I whip my yolks for deviled eggs, I add in a couple of tablespoons of pickle brine. Adds a nice vinegary zing.
 
Kobie said:
After I whip my yolks for deviled eggs, I add in a couple of tablespoons of pickle brine. Adds a nice vinegary zing.
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I like pickling hardboiled eggs in vinegar, turmeric, sugar, and cayenne pepper. takes about a week then they get better and better. Good right out of the jar, but make KILLER devilled eggs.
 
yobarnacle said:
I like pickling hardboiled eggs in vinegar, turmeric, sugar, and cayenne pepper. takes about a week then they get better and better. Good right out of the jar, but make KILLER devilled eggs.
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I've never pickled them beforehand ... had deviled eggs made that way though, and they are awesome. I'm a big fan of pickled stuff, so I ate about half the plate when I got em.
 
Jeez it'd be easier to list the ways I DON'T like eggs - pretty much none.


Favorites though are over easy, hard cooked, soft cooked and eggs benedict. Also swiped an idea from a celebrity chef - think it was Geoffrey Zakarian - and sometimes fry an egg inside the hole in a sliced avocado.

Also saw some guy poach an egg inside the shell in a low temp water bath. Going to give that a try next weekend
 
Another thing about raw eggs in their original package (shell). Don't need refrigeration. Will last unrefrigerated close to 2 months natural and 3 months if oiled or waxed or dipped in eggkeep. Eggs are cheap protein and even more cheaper yet if you buy a case. Store in a dark cool closet. Whenever you have doubts if an egg is good or not, put them in a pot or bowl full of water. If they sink to the bottom, they are good.
If they float, they have gas of putrefaction inside, that you don't want to let out. Don't break floaters. :D
 
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