Show Me Your Perfect Breakfast Egg

[Kathleen]

I made my husband his first ever scrambled egg sandwich. It was 2 eggs scrambled with dashes of cream, pepper, and salt with a slice of American cheese melted in while cooking, then placed inside of 2 slices of soft pumpernickel bread slathered with mayonnaise. I put some bacon pieces inside of it. It's not quite like when I was a kid (just scrambled eggs with salt and pepper with mayonnaise inside of white bread) but he really seemed to like it. How anyone can go over 50 years and never have eaten a scrambled egg sandwich is beyond me!

This reminds me of a funny story. As a new bride, my mother was hanging out with her new SIL (also a new bride.) For lunch, their husbands wanted an egg sandwich. Momma made a scrambled egg sandwich in butter and bacon grease, and gave it to Dad who immediately asked her what it was because 'it's not like momma makes.' The SIL decided to make her husband a more proper scrambled egg sandwich. She beat the eggs frothy, added a cap of milk, seasoned them, gently cooked and folded them bread size. She took it to my uncle who looked at it and said 'that's not like mom makes!' My mother had a moment of brilliance and decided they wanted FRIED egg sandwiches. She made them both a fried egg sandwich where the yolks were thickened but still could drip. No, not like momma made either.

Both were pretty dejected - we are talking the 50s here. So they dutifully went to their MIL who listened and patted hands before taking them to the kitchen where she fired up the skillet, dumped some grease in and tossed a couple eggs in to a sizzling skillet and watched them dance in grease as the whites crisped on edges before she took a fork and pierced the yellows. Then she flipped and pressed the eggs so they oozed all the yellow into the grease. She then put the grease-drippy eggs on white bread and cut them in half. Evidently this was the equivalent of ambrosia to Dad and Uncle Ken.

 

[dragnlaw]

Jusa wrote: Nor all of the burgers and other things between bread where they top them with a fried egg. Just okay but didn't really belong there, IMO.

Ditto ditto ditto.

taxy - poached egg on toast is certainly not considered a sandwich in my books

My scrambled egg (that I sometimes call an omelet if it comes out really nice) is beaten to death with a flat whisk, an extra blob of egg white, a blob of heavy cream (even just milk if that's all that's available) then gently fried in a pan with butter.
So soft and tender. Sometimes there will be cheese or mushrooms, spinach or left over vegies.

 

[Aunt Bea]

Fried egg sandwiches on cheap supermarket white bread were standard survival food when I was starting out in my first little apartment.

It’s amazing how many different meals you can come up with using only a few inexpensive ingredients.

 

[msmofet]

I made my husband his first ever scrambled egg sandwich. It was 2 eggs scrambled with dashes of cream, pepper, and salt with a slice of American cheese melted in while cooking, then placed inside of 2 slices of soft pumpernickel bread slathered with mayonnaise. I put some bacon pieces inside of it. It's not quite like when I was a kid (just scrambled eggs with salt and pepper with mayonnaise inside of white bread) but he really seemed to like it. How anyone can go over 50 years and never have eaten a scrambled egg sandwich is beyond me!

I used to go to the diner where I would wait for the bus to work. I would order 2 eggs scrambled soft on a very lightly buttered (thin schmear) roll with sliced tomato and a large tomato juice with lemon. Eaten on bus on way to work.

 

[Jusa]

I used to go to the diner where I would wait for the bus to work. I would order 2 eggs scrambled soft on a very lightly buttered (thin schmear) roll with sliced tomato and a large tomato juice with lemon. Eaten on bus on way to work.

I'd be wearing that sandwich, LOL. Which is why I own very few items of white clothing, because it will be stained rather quickly.

 

[Texmex]

LOL - well, I'm now 79 and can honestly say I have never had a scrambled egg sandwich!
I have had a fried egg sandwich, twice, and can honestly say ... meh... just put them on a plate and toast on the side, thank you.

I do, however, love chopped egg or egg salad sandwiches.

You don't know what you're missing. I have eaten a lot of scrambled egg and American cheese sandwiches and for me the key is not to put very much cheese. Really a half of a piece and two eggs scrambled is enough for me. And then I eat that with some mayonnaise on bread that isn't toasted.

But when I make breakfast meat egg sandwiches I fry the egg over easy and toast the bread and usually use something more substantial like cheddar or monterey jack and plenty of it. I love eggs and egg sandwiches.

Just like corn, it's hard to ruin it.

And yes yard eggs are by far the best!!

 

[Jusa]

Just like corn, it's hard to ruin it.

And yes yard eggs are by far the best!!

I know people who can defy that statement.

 

[KatyCooks]

Honestly! The perfect egg for breakfast? Is obviously 2 eggs (free range), a shot of salt and a good dose of pepper, whisked to a frenzy with a balloon whisk, then dumped into a small pan with melted butter. Stir crazily til a soft, blobby consistency, and then turn out onto a Bird's Eye Potato Waffle. Utter heaven.

 

[Steve Kroll]

This is my "fancy" breakfast egg dish. The back story is that I did a USO/DOD tour with a band I played with back in 1991. One of the countries we visited was Turkey. A couple of times I had a breakfast in Istanbul that included poached eggs on a bed of garlicky yogurt. It was really delicious but for the life of me could never remember the name.

So recently I was looking at some recipes online and came across one for an egg dish called "Çilbir." Well, it turns out that was the breakfast eggs I had in Turkey. It's pronounced "CHILL-brr." The name reminds me of something cold. Living in Minnesota, that should be easy to remember.

It's very simple to make and the only oddball ingredient is aleppo pepper (also called Turkish pepper) which gives the butter or oil drizzled over the top kind of a reddish color. Penzeys sells it, or you can order it on Amazon.

Here's a link to the recipe if you are interested...
Turkish Eggs

 

[dragnlaw]

@Steve Kroll WOW, that looks positively amazing. Certainly saved that one! Thanks.

Edit:
and I've just checked out a bunch of those recipes... in the rabbit warren - again.

 

[Sir_Loin_of_Beef]

Two eggs, basted. Best when on top of loco moco.

 

[Andy M.]

This is my "fancy" breakfast egg dish. The back story is that I did a USO/DOD tour with a band I played with back in 1991. One of the countries we visited was Turkey. A couple of times I had a breakfast in Istanbul that included poached eggs on a bed of garlicky yogurt. It was really delicious but for the life of me could never remember the name.

So recently I was looking at some recipes online and came across one for an egg dish called "Çilbir." Well, it turns out that was the breakfast eggs I had in Turkey. It's pronounced "CHILL-brr." The name reminds me of something cold. Living in Minnesota, that should be easy to remember.

It's very simple to make and the only oddball ingredient is aleppo pepper (also called Turkish pepper) which gives the butter or oil drizzled over the top kind of a reddish color. Penzeys sells it, or you can order it on Amazon.

Here's a link to the recipe if you are interested...
Turkish Eggs

View attachment 71491

My dad used to love a dish similar to this for Sunday night supper. His version was simpler - fried eggs in yogurt and garlic.

 

[Steve Kroll]

My dad used to love a dish similar to this for Sunday night supper. His version was simpler - fried eggs in yogurt and garlic.

I've done the same thing Andy. I find that poached eggs are sometimes a little too fussy when you want a quick meal.

 

[Sir_Loin_of_Beef]

I've done the same thing Andy. I find that poached eggs are sometimes a little too fussy when you want a quick meal.

Fill a 1-cup bowl or cup with 1/2 cup of water. I use my 1 cup pyrex measuring cup. Crack an egg into the cup. Microwave on HIGH power for 1 minute. Adjust time up or down in 5 second intervals to get the egg exactly how you like it. If doing more than one egg, change the water each time.

 

[dragnlaw]

I might try the straining an egg before poaching. Have to agree the thin albumen is not appetizing in a poached egg. Doesn't happen when I use a ring to fry them, of course, or any other style but for poaching? hmmmm

 

[Andy M.]

I recently started straining out the runny whites before poaching and frying. That makes it easier to end up with a prettier finished product. Given that I don't particularly care for whites, that works well for me.

 

[dragnlaw]

I like both yolk and white but had never heard of straining them before. Something new always worth a try, eh?
Try anything once, twice if I like it,

 

[msmofet]

I recently started straining out the runny whites before poaching and frying. That makes it easier to end up with a prettier finished product. Given that I don't particularly care for whites, that works well for me.

I also like the yolk better than whites. When I poach eggs for some reason, the whites separate from the yolk. I end up with a yolk with just a little white coating and a cloud of fluffy whites. Which is fine with me. LOL

I like both yolk and white but had never heard of straining them before. Something new always worth a try, eh?
Try anything once, twice if I like it,

How do you strain the whites?

 

[dragnlaw]

Freshness of eggs probably pays a good part of separating eggs. Older eggs will have a softer albumen, with the thin albumen being almost like water.
I will try a small sieve I have. It's not a skimmer, that's a pretty tight weave. Next style and size up, the weave is small but not so large that, hopefully, the thicker albumen stays put.

 

[Silversage]

I also like the yolk better than whites. When I poach eggs for some reason, the whites separate from the yolk. I end up with a yolk with just a little white coating and a cloud of fluffy whites. Which is fine with me. LOL



How do you strain the whites?

Kenji has a video on this. Break the egg into a fine mesh strainer. The thin watery part of the white will drain through. The fresh, firmer white will stay behind with the yolk.

I've copied his technique to poach a dozen eggs at once. After straining, put them all in a bowl together. Since you've strained out the loose part, each egg will hold together, separate from the others, when you pour the whole bowl into a pot of simmering water. Give the pot a stir, then slip each egg out with a slotted spoon when done. Watch Kenji's video if you want to try this.