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Old 04-15-2011, 10:37 AM   #11
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I also like a good runny egg sandwhich. But like a bank job, no matter how well prepared and thought out it is, things can get messy pretty fast.
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Old 04-15-2011, 10:43 AM   #12
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Is there a bad way to cook eggs? I've never had a soft boiled egg but otherwise I like them fried hard in a sandwich, sunny side up with toast, poached on toast with grape jelly, scrambled with cheese, coddled, hard boiled and made into egg salad or deviled or eaten whole with salt and pepper. Omelets with just about any kind of filling are wonderful too.
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Old 04-15-2011, 10:47 AM   #13
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Quote:
Originally Posted by Rocklobster View Post
A yolk man like myself. Sometimes I see plates come back with all of the whites meticulously cut off and two perfecty round yolks left on the plate. Seems like a lot of work to me.
I might return a plate to you with all the whites meticulously cut off and two perfectly round yolks missing on the plate.

I like eggs every which way. Even raw. (oh, oh, I probably shouldn't have admitted that)
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Old 04-15-2011, 11:04 AM   #14
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If I'm cooking just an egg then the yolk has to be runny. A over easy egg on a burger is wonderful or a poached egg(or two) in the bottom of a bowl of garlic soup which a piece of crusty toasted bread is heaven
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Old 04-15-2011, 11:04 AM   #15
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I have a set of Worcester egg coddler so my fav is a couple of coddled eggs and some wholemeal toast cut into soldiers so I can dip them into the yolk, I then like to be winded before my morning nap.
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Old 04-15-2011, 11:12 AM   #16
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Never met an egg I didn't like, cooked any which way, as long as the yolk is runny. One of my favorites is a bowl of golden well buttered toast pieces, with perfectly soft boiled eggs on top and sprinkled with Lawery's Season All, and lots of fresh ground pepper. All the toast pieces get all gooey with that luscious yolk. Yummm.
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Old 04-15-2011, 11:33 AM   #17
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Fried in butter over easy/medium with grits....
Fried/Scrambled egg sandwich.....
Soft scrambled with grits....
Poached with Corn beef hash/Red Beans and Rice
Deviled Eggs.......
Boiled in Gumbo....
Egg Salad.......
Seafood (and other) Omelets
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Old 04-15-2011, 12:05 PM   #18
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For breakfast, even if it's late at night, sunny side, sunny side with the lid on to make a bit of white "skin" on the yoke, if I'm at home. In a restaurant, always over easy. I really, really don't want to see slimy, undercooked egg white. I don't want to explain it to the server, especially since I'm explaining about the bacon having to be really crisp, like potato chips.

I love egg sandwiches. Egg salad, sliced hard boiled egg with tomato, French omelette, scrambled eggs, fried with the yoke broken as soon as the white starts to set (to cut down on the mess), scrambled and used as garnish on an open-faced sandwich - especially good with smoked salmon.

I usually just eat my eggs with a knife and fork and mop up with toast. If I'm in a restaurant and the whole wheat bread tastes like it was extruded in a factory, I'll probably dip it in the yoke.

I'll have to try soufflé again. I found it too dry. And the quiche I have tasted was awful, but that was probably the optional ingredients. Kinda put me off wanting to try it again.
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Old 04-15-2011, 12:21 PM   #19
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I have two favorite ways I like eggs. About once a week I make myself a 3-egg omelet, but am very particular about it. I don't like the eggs over-whipped and fluffy. I'll add just a little basil or herbs de provence to the eggs along with two pinches of salt. On the inside, I like sauteed mushrooms and chives, with a dollop of whipped cream cheese.

The other way is served over the top of homemade hash. When I have them this way the yolks have to be runny. Like Rocklobster, I'm a yolk man, and will mash the runny yolks and flavorless whites into the hash. Then I cover the whole thing with ketchup. My family thinks it's disgusting but they just don't know what's good.
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Old 04-15-2011, 12:30 PM   #20
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I have to amend my post. Not all eggs, everywhichway.
I do not like my eggs as balut - boiled with fully formed chick, then pickled so that it looks and tastes like it has been preserved for "1000 years."
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