How do you like your eggs?

[Robin Garr]

How do you like your eggs? Scrambled, over easy, omelet, soft-boiled, other? For extra credit, explain your preference.

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I picked scrambled, because a plate of nice scrambled egg is a truly comforting simple meal. But to be honest, boiled or fried or poached are fine, too. But there are some caveats.

Boiled eggs need to be at that stage where the yolk is just starting to set but the centre still runny. Otherwise how can you dip your toast soldiers?

Fried eggs also need to have the yolks beginning to set but still runny in the middle, but with all the whites set. Few things disgust me more than egg white that is still clear uncooked jelly. This can be achieved by cooking them over-easy, or as I do at home, finishing the fried eggs with the lid on the pan, or as the Francophile has the patience for and I do not, spooning cooking oil over the top. (He also uses more oil than I do; I don't have any to spoon in my pan.)

I'm the Will Rodgers of eggs - never had one I didn't like, but I answered "over easy" because that's how I order them when eating out. However, at home, I cook them all ways.

I answered Yes, because they didn't include enough and wanted to limit my tastes.
I do, however, try to moderate my consumption.

Hard to choose one way!

Sunnyside up is the easiest, and with salt added at the end, such a perfect amalgam of eggs, fat and salt. But I also love scrambled for the luxuriousness, and omelettes for the creativity. Shirred is also a fun change of pace. I don't like boiled eggs, because I like the luxurious silky texture and when it gets crumbly that all falls apart!

[Robin Garr]

Hard to choose one way!

Sunnyside up is the easiest, and with salt added at the end, such a perfect amalgam of eggs, fat and salt. But I also love scrambled for the luxuriousness, and omelettes for the creativity. Shirred is also a fun change of pace. I don't like boiled eggs, because I like the luxurious silky texture and when it gets crumbly that all falls apart!

Agreed on all counts, Rahsaan, and I particularly appreciate your thoughts on boiled eggs, which are not my favorites (with the possible exception of deviled eggs), but I had never really articulated why. I love scrambled, too, but there is a vast difference between the best and the worst. I like them light and airy, with very large curds, cooked low and slow with only occasional stirring and lifting with a spatula.

Another "yes" here.

For Matilda: A friend of mine who spent some years as a short-order cook taught me to make basted eggs: just like the Francophile does it (sunnyside up) but instead of multiple bastings of hot oil, just put a teaspoon of water onto the hot pan and add the lid. The water turns to steam and finishes cooking the top side of the whites.

I picked scrambled because it's my favorite and what I order when eating out, but I like fried hard, over easy, hard-boiled and omelets. I guess I have to include sunny side up since I like various forms of eggs Benedict and that's how the eggs are delivered in that dish.

I love scrambled, too, but there is a vast difference between the best and the worst. I like them light and airy, with very large curds, cooked low and slow with only occasional stirring and lifting with a spatula.

I also go low and slow with scrambled eggs, but you must go extra low not to need any stirring. I stir frequently, essentially to slow down the cooking process and maximize that light silky feel. (Avoiding any hard firmness) I guess light and airy is a slightly different texture, I'll have to try it.

I'm the omelette vote, mostly because I can add cheese that way. Preferably two different types of cheese.

Also am a big fan of eggs benedict, particularly when a crab cake is substituted for the Canadian bacon as they do a lot here in Florida.

I will also kill for good deviled eggs. Only problem is that I'll eat a rediculous number of them. (Sorry Jenise.)

Actually, most any way works, particularly if they're fresh, surrounded by an appropriate meat and some good home fries.

[Jenise]

Scrambled. And souffled (she said, insisting that it's as valid as an omelet).

Well, you can srcamble eggs with cheese as well as omelet them. After all, what's an omelet that didn't come out so pretty?

And souffled (she said, insisting that it's as valid as an omelet).

Ooh, souffle! Yet another reason why I'm in the "Other" category because I haven't heard a bad way yet....

How about ice cream, if I use a lot of yolks?

Devilled. With caviar on top!

[Jenise]

Devilled. With caviar on top!

That's half a chicken and a school of fish that didn't get a proper chance.

Cannot make a choice. Like almost all food for me it is the moment which makes it my favourite.

A perfect 4 minute boiled egg with toast soldiers and pink salt flakes with a cup of Irish breakfast tea

A butter basted fried egg sunny side up. A la the Francophile, so there is the finest cooked film over the runny yolk,this should be a gentle process so the eggs are tender, sour dough toast, PSF, OJ

Scrambled, lots of butter, a la Robin, large, soft curds, smoked salmon, black pepper. Toasted brioche Well, doh, sparkling

Poached, (NOT in those little cups, which are ok but are not poached, I know, pedantry I) toasted English muffin, a drop or two of hot sauce. Espresso

Omelet, actually lower on my list, and yeti (have to leave that, love predictive text) make a very good omelette. However a nice herb or cheese omelette, moist in the centre, crisp greens or chips.. Riesling

Fun

[Jenise]

I basically only eat scrambled or hard-boiled eggs. Rarely do omelettes, but when I do I lightly cook them on both sides before folding because I have a severe fear of uncooked egg.

Favorite scramble? Seasoned with truffle salt and lightly dusted what grated sharp cheddar.

Devilled. With caviar on top!

That is food porn if I ever saw it.

Definitely over easy for me. I like them scrambled and in omelettes as well, but like Howie, I always order them over easy when I'm eating out. For whatever reason, I rarely cook eggs at home.

I also love poached eggs but only under very limited circumstances, such as on a Nicoise salad.

Or there's bullock-driver's toast.

[Robin Garr]

Or there's bullock-driver's toast.

Now, there you go, speaking a foreign language to us! I could google, but I'd love to hear your version of this Australian treat, Matilda!

Matilda, please explain.
This is an unknown entity for me.

[Robin Garr]

Matilda, please explain.
This is an unknown entity for me.

Even Google does not know, although bullock drivers appear to be teamsters - people who drive a yoke of oxen - Down Under, or in Tazzie at least.

http://www.abc.net.au/news/2016-03-06/y ... ng/7224388

Now we just need to know what they toast.....hopefully not prairie oysters!