How do you like your eggs?

[Jesus H Gabz]

Got to be really dark shelled eggs (Ruffords etc) for a dark yolk, whip up 3 eggs S&P dash of milk or cream, knob of butter in the pan on medium heat and cook slowly, constantly working the bottom of the pan, when they’re 80% done turn off the heat & whack a lid on top, finish off to your liking, top with chives or fresh salmon on a nice sourdough…the perfect scrambled eggs

 

[bluebaja]

There was a French chef called Jaques Pepin on TV in the 70's. I do my eggs based on a method which I think is fairly classic. Have a small frying pan with a close fitting lid (glass ideally). Put a spoonful of olive oil and a spoonful of butter in the pan. On a low to medium heat crack the eggs in and then put the lid on. cook for a couple of minutes then get some toast and use the lid to enable you to pour the oil/butter onto the toast then slide the eggs on. lovely.

 

[deano ou812]

I cannot poach an egg to save my fuckin life, which is a shame as they are my favourite

Do them in an egg poacher,I’ve one for the microwave drop of water in the poacher crack open egg stick it in microwave and whatever your fancy soft or hard adjust time to suit usually 30-40 secs for me come out fine for me ..

 

[MichaelBBack]

Blended up in smoothies so I can't taste them but still get some nutritional benefits. Or in an omelette with an awful lot of other ingredients mixed in for flavour and texture. Can't stand eggs generally. Just flavourless mush. Hate mash for the same reason. Never understood the hype. Obviously a very useful ingredient though.

 

[Saddleworth2]

Eggs are chickens gift to mankind.

scrambled with buttered toast
fried in a roll
mushroom omelette with fresh herbs
boiled with soldiers
poached
egg fried rice
egg foo yung
menemen
shakshuka
french toast

love em all.

 

[Protein Junkie]

Can’t beat an egg banjo

Is that what Idaho blue has for brekkie ?

 

[stonerblue]

Now that i'm a domestic God i can do eggs any way you like.
Last week the breadknife asked for a 'boiled egg that was cold but a bit runny,'' to go with a ham salad. Ten minutes later and, voila, a perfectly done egg.
As a young man living in France i used to work with an old guy digging holes. Every morning at 7am we'd have a brekky of espresso, half a lager and boiled eggs.

 

[its a Barm]

In the morning
With a smile
And on a barm of course

 

[bluegirl74]

I cannot poach an egg to save my fuckin life, which is a shame as they are my favourite

It's all in the quality of the eggs not in the technique.
Buy the freshest eggs you can get hold off, direct from a poultry farm / farm shop are best. The ones from supermarkets have been sitting around for weeks and the molecular structure has deteriorated to a point where poaching is difficult, if not impossible.

 

[Citizen of Legoland]

I’m not fussy except for they must be free range.

Poached is great on seeded batch bread, peppered, and with a drizzle of brown sauce.

Boiled is great with spicy salad, I have that twice a week for lunch.

Fried is my least favourite but I’ll still eat it all, best when put between two slices of Warburtons (with a few steak cut chips if it’s a fry-up for tea).

Omelettes, scrambled - yes, I’ll eat that too, but too much messing about for me.

If I’m feeling a bit lethargic, I find having eggs don’t half give me a perk up, plus my eggy farts keeps people away. Win-win.

 

[Citizen of Legoland]

It's all in the quality of the eggs not in the technique.
Buy the freshest eggs you can get hold off, direct from a poultry farm / farm shop are best. The ones from supermarkets have been sitting around for weeks and the molecular structure has deteriorated to a point where poaching is difficult, if not impossible.

Not noticed that myself. The only tricks I use are vinegar in the water and stir the water with a spoon to create a whirlpool so when the eggs are put in the white doesn’t spread out too much. Plus drain properly otherwise the toast goes soggy with water.

 

[Jesus H Gabz]

Not noticed that myself. The only tricks I use are vinegar in the water and stir the water with a spoon to create a whirlpool so when the eggs are put in the white doesn’t spread out too much. Plus drain properly otherwise the toast goes soggy with water.

Line a small cup/ramekin with clingfilm, grease with small amount of oil, crack the egg into it, lift the clingfilm in four corners & tie together, lower into the pan & cook, works every time, no mess no watery eggs

 

[Blue Llama]

In a cake or Yorkshire puds.

 

[Citizen of Legoland]

Line a small cup/ramekin with clingfilm, grease with small amount of oil, crack the egg into it, lift the clingfilm in four corners & tie together, lower into the pan & cook, works every time, no mess no watery eggs

You posh or summat?

 

[bluwes]

Is that what Idaho blue has for brekkie ?

It’s a British army thing

 

[Jesus H Gabz]

You posh or summat?

Haha….first time for everything, I think it’s my inner Delia coming out, I only have what you’d call ramekins because I went through a stage of buying those melting cheese pots that you just whack in the oven & dip crusty bread in, I’ve got about 50 (similar to tapas dishes)

 

[mexico1970]

It’s a British army thing

So called because after you had finished eating it flicking it off your uniform looked like you were playing a banjo.

Many an egg banjo on exercise if you asked the cooks nice when you were on stag.

 

[Citizen of Legoland]

Haha….first time for everything, I think it’s my inner Delia coming out, I only have what you’d call ramekins because I went through a stage of buying those melting cheese pots that you just whack in the oven & dip crusty bread in, I’ve got about 50 (similar to tapas dishes)

I had to google it and realised we had one once. We just called them little pots, never knew they had a name. Lol!

 

[BimboBob]

Does it work ? Perfect eggs I mean ?

Oh yes.

 

[pride in battle]

Oh yes.

So crack the egg, cover with beans then microwave?