Poll: How do you like your eggs?

As per the question, do you prefer your eggs done? You can make two choices.

I've always made our eggs over easy, yolk still runny. Then Gene started cooking his breakfast now and then and he makes the most beautiful sunny side up eggs with a perfect yolk! So I like them that way too, when he does them. Now my second choice was an omelet. I love my omelet with baby spinach, sauteed onion, and jack cheese in the middle. To top it off, some really good pico de gallo, made with garden tomatoes, fresh cilantro, etc,

Fresh

Free range!

Like many delicious products, I prefer my eggs slightly undercooked to get the full succulent flavor and silky texture. (Naturally this does not work with mediocre eggs).

To mix threads, in general my wife likes them a bit firmer than I do, but now that she's pregnant she prefers them absolutely burned.

But, since you're talking about cooking preparations and not times, I'll say that we eat omelets most often (once a week minimum) but scrambled eggs are also in the routine (they just take so long) and baked/shirred as well. Occasionally fried when we're lazy.

I like my eggs done, no runny yolks please.

I voted scrambled - the lighter and fluffier the scrambled eggs the better.
Second vote is for over hard - there's something about a runny yolk that into me just does not go.

I think we're both getting good at cooking fried eggs for breakfast - one sunny side up for Neil, the other over hard for me.

Great poll topic!

And thanks for allowing us two options because I was going to be greatly torn between scrambled and omelet! Now I can get away with both!

I have a feeling I've always loved omelets and scrambled the best due to their "blank canvas" benefits. In other words, I love the side staples of breakfast such as bacon, sausage, ham, onions, mushrooms, what have you... Thus, I find omelets and scrambled to be the ideal egg formats for me because I can throw all that stuff INTO the eggs!

On the opposite hand, I've never been a big fan of fried eggs because I'm not a fan of the runny yolk.

This is making me hungry now! What do you know - it just so happens to be 12:05am as I type this. That means it's breakfast time!

Jeff

Of course we all know the less they are cooked the more nutritional they are. That aside, I like them that way - sunny side up, over easy, poached, soft boiled, cage free and organic. But, I consider them such a perfect food I'll eat them any old way.

I checked "Other" because the only answer I could come up with was "Yes!"

John

Like Chef and John before me in this poll, I enjoy my eggs done in any manner whatsoever, the choice at any given moment being only my mood. As to an out-and-out favorite, I'd have to go for eggs Florentine.

As a side note, I have always rather liked the axiom to the effect that: "An egg is nothing more than a chicken's way of making another egg"

Best
Rogov

My answer was Sunny Side Up, or Omelet. With scrambled a close third. If we go out for breakfast Eggs Benedict is high on the list.

The real answer is, I like eggs most ways. Sometimes hard boiled, sometimes soft boiled; sometimes fried; sometimes poached. But I voted for scrambled because I think I probably have them scrambled more often than any other way. I certainly ate a lot of scrambled eggs travelling through Latin America. I learned early on how to say, "Quisiero los huevos revueltos, por favor" (adding "Sin queso" for use in Bolivia) and never looked back, really.

I agree with Redwinger: fresh is good. It's good to see that firm perky texture when you crack the egg into the pan.

Deviled

When I was a little kid, I loved sunny side up eggs with runny yolks that I would dip cinnamin toast into. My favorite breakfast. When I got older though, the runny yolk started groosing me out, so now I like them over medium so that the yolk is more of a "gel" consistency. I voted for over easy (closest to my choice), and hard boiled. Just love a good hard boiled egg with Lawry's salt on it.

Poached. That is for me the ideal way to to bring out the best in fresh, free range, farm eggs. No fat to hide behind, no sauces, just a perfectly poached egg with a runny yolk, on toast with a tiny bit of sea salt.

I voted for over easy or as we used to call it, Sunny Side Down.

Absolute favourite way?

Oeufs en meurette!

Eggs Sardou ain't half bad.

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Oh, soft boiled eggs! If they only would be easier to get right.

over very easy with a grind of salt and pepper

Eggs Florentine, eggs Sardou, and oeufs en meurette are all poached eggs topped with some sauce. Seems to me like poached eggs has a lot more fans than people care to admit.

[Robin Garr]

Only two? Not enough options!

I agree with a lot that's been said here: Eggs are a nearly perfect food, and they go great with dairy - cream, butter, cheese. Fresh, organic, true free range, preferably from local farms and open-dated. Less (cooking) is more, and a sunnyside-up egg with the yolk just at a slightly gelled custard state comes close to perfection. But so does a perfectly made omelet, and I'm good with poached, soft-boiled, coddled, scrambled. In many of these cases, scrambled and omelet in particular, preparation is key. Give me steaming, fluffy, moist scrambled eggs, please, not dried, chewy curds.

[Robin Garr]

My answer was Sunny Side Up, or Omelet. With scrambled a close third. If we go out for breakfast Eggs Benedict is high on the list.

Are you my long-lost brother?