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Old 04-17-2011, 05:41 PM   #71
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Quote:
Originally Posted by Katie H View Post
I like eggs just about any way they can be prepared but this is heaven on a plate for me and makes the most wonderful guest breakfast with toasted bread and fruit.
Oh my! I just joined Epicurious and printed out a PDF of that. It really looks good. I bet you could make all kinds of variations on that too.
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Old 04-17-2011, 08:10 PM   #72
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A shout-out to my mother's bulls-eyes breakfast toast.
Core a slice of bread. Butter a skillet. Brown one side and flip. Crack an egg into the core, ala McDonald's round mold. Flip for over-easy. The crustless round of bread gets cooked on the side of the pan with sugar and cinnamon. When her back was turned, I drop my fork and try to stuff the whole toasty thing into my mouth. When it comes to eggs, to this day, I have no table manners.
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Old 04-17-2011, 10:15 PM   #73
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I like my eggs best at 10:30, just after the free range hens have laid them and the grandsons brought them in. They are already about 100 degrees, so it doesn't take much to get them set to the perfect doneness desired, usually the white pretty much white, yolk as runny as possible: poached to go on hash; butter fried if hollandaise is in their future; bacon grease for biscuits.
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Old 04-17-2011, 10:21 PM   #74
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I like my eggs best at 10:30, just after the free range hens have laid them and the grandsons brought them in. They are already about 100 degrees, so it doesn't take much to get them set to the perfect doneness desired, usually the white pretty much white, yolk as runny as possible: poached to go on hash; butter fried if hollandaise is in their future; bacon grease for biscuits.
There ain't nothing like homegrown eggs.....
I like 'em with the yellow running and the white walking.
Mrs Hoot always looks at me sideways when I say that.
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Old 04-17-2011, 11:03 PM   #75
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I like my eggs decorated for Easter in pretty colours....or made out of chocolate! I will eat them as long as they are cooked completely and covered in something like hollandaise, cheese, soy sauce, whatever! Just don't make me eat a runny egg. (I don't even like those chocolate cream eggs with the runny "yolk" center!).
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Old 04-17-2011, 11:35 PM   #76
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I like mine over-medium. I eat all the white, then pop the whole runny yolk in my mouth, one egg at a time :)
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Old 04-18-2011, 12:49 AM   #77
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has anyone ever had eggs in purgatory? now, i love eggs, and i love tomato sauce, but not together.

maybe i just had it made poorly, though. the yolk hardens up too fast.

in retrospect, i have wanted to try eggs on pizza. i think it's called a st. joseph's pizza, or it's served at the feast of st. joseph, or something like that.
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Old 04-18-2011, 08:13 AM   #78
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Oh my! I just joined Epicurious and printed out a PDF of that. It really looks good. I bet you could make all kinds of variations on that too.
That does look pretty amazing. Thanks for sharing the link.

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Old 04-18-2011, 09:47 AM   #79
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Depends on what accompanies them. Along side homefries and sausage I like scrambled. On salads I like over-easy (rather than poached). I'll eat an omelet provided it doesn't contain cheese (weird I know). But I absolutely can not stand hard boiled eggs - even when done "properly". The smell almost causes me to wretch...
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Old 04-18-2011, 10:21 AM   #80
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We get free range eggs from a neighbor. I couldn't believe how much richer in color the eggs were compared to grocery store eggs. We like the soft boiled but not runny, deviled, fried, scrambled - most anyway they can be cooked. I'm not crazy about poached.
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