POLL And how would you like your eggs?

(Jessica) #41

Fried over easy placed on top of roasted radishes and sliced feta/spinach sausage. Let the lovely yolk run over all.

Closely followed by omelettes and hard boiled for egg salad/deviled eggs.

(Bacon for the Win) #42

my frittata is really just a quiche without a crust. Using a cast iron skillet gives the bottom a nice eggy crust.

(Michelle) #43

how do you start a poll?

(Stickin' with mammoth) #44

@MKChitown Start a new topic and immediately go to the little gear icon, itā€™s in there. Then, type out each polling option as a new sentence and hit Enter after each one. You can edit any part of it at any time just like a regular post.

(migorstmarseille) #45

Scrambled with chorizo is my egg jam, unless Iā€™m eating hamburger, in which case over-easy, please.

(Carpe salata!) #46

Often 2-egg omelette with dash of milk (hhis might be a carb in that!)

But today, 1oz grass fed beef dripping (from coles) chopped avocado then 2 beaten eggs mmm it was good.

(Clare) #47

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I like my eggs from my pet hens. The are delicious whatever way you cook them. Voted scrambled, but poached is good too.

(Cathrine Helle) #48

Oh, that looked yummy, how does one make this?

#49

Hard Boiled and surrounded by guacamole :heart_eyes:

(Stickin' with mammoth) #50

Youā€™re talkinā€™ about the eggsā€¦right? (holds hands over chickenā€™s ears)

(Hagen) #51

Fried, over medium and over hard are also two good options.

(Carpe salata!) #52

Scrambled to just nearly done, not the dry powdery scrambled.

The last moment of cooking should happen on the plate. :slight_smile:

(Keto in Katy) #53

If I ever start a band Iā€™m going to call it Eggy Crust.

My second choice is Egregious Philbin.

(Stickin' with mammoth) #54

Over a hundred outside. Too hot to fry eggs. Must hard boil. Mustā€“

Say, if you chop up hard boiled eggs with sour cream, mustard, a little bacon nectar, and a pickle, it tastes a lot like deviled eggs! I may actually make it to fall.

(Stickin' with mammoth) #55

Iā€™m makinā€™ the move to scrambled so I can sneak more stuff into it, like extra yolks and sharp cheddar cheese. Iā€™ll use the leftover whites to make keto meringues.

(Stickin' with mammoth) #56

I found something new, a keto twist on a Japanese favorite: Tamagoyaki

I substitute heavy cream for Bonito stock, stevia for sugar, leave out the Mirin and sake, and add a dash of smoked sea salt and a small handful sharp cheddar cheese.

Okay, maybe itā€™s not Tamago anymore, but itā€™s freakinā€™ delicious. It cooks up fluffy and wonderful in beef tallow at the bottom of a med-low heated wok.

(Laurie) #57

Fried, hard! Yolks not broken, eggs not turned over. Hardness is accomplished by using a lid.

#58

I already forgot about tamagoyaki despite I did it a few times in my lifeā€¦ Always salty, itā€™s almost scrambled eggs for me just not scrambled at all :slight_smile: But the taste is the same, eggs and whatever flavor I use. I have a Japanese spice mix, that goes well with it. Somtimes I use nori in it as we donā€™t often eat sushi (not in every year at this point) and what else would I use it for then?

Thanks for reviving this thread, I donā€™t search for old ones but itā€™s about eggs! :smiley:
So, so many ways to eat eggs. I will make pickled ones again.
I will need even more variety regarding my egg dishes as my woe is mostly eggs and meat now.

I voted poached, itā€™s best in some flavorful soup but works as eggs in purgatory tooā€¦ But they are softer, nicer in the soup, the white takes its sweet time in the tomato sauce and the yolk ends up being firmer. I am into runny yolks. I eat them raw too, quite often though not simply alone, in dishes or in coffee. As a kid, I loved whipped yolks with sugar, Mom always gave me some when made sponge cake and I always found it too little (poor sponge cakes. some extra yolks are nice for them).

Apropos sponge cakes. Itā€™s a very frequent egg dish in my life. Itā€™s 100% eggs now though it hurts the texture a bit, only the top is great and fluffy. Still good, one of my favorite breadsā€¦ Using a loose definition :slight_smile:
Another bread is egg mixed with some ground meat, I do that with all the boring, not so tasty or too lean meat, eggs make almost everything better if you ask me. I put eggs into very nearly everything. If the recipe already has eggs, I double the amount more often than notā€¦ My liquid is eggs. My flour is often eggs. My questions involving eating very often can be answered with eggs.
My old no-dairy ice cream was at least 90% eggs too.

I am a big pancake fan as well. Itā€™s good Hungarian pancakes are thin as they are easy to make with eggs and not very much else. My Mom used lots of eggs in it but I am on a different level.

I donā€™t like to put extra fat or dairy into my egg dishes, at least not much. I canā€™t afford all that not satiating fat anyway but my eggs are just perfect as is.

I am thankful for this forum as I learned some new egg dishes here. Itā€™s quite useful with up to 10-12 eggs a day (often way less but I have and need my more than usually eggy days), I need variety.
My first 3 eggs in a meal (or day when I am not into eggs) are fine in some simple form but then things should get more interesting. I always gladly eat pancakes but they have disadvantages as well (and probably I wouldnā€™t do that if I ate pancakes every day for months. one month actually sounds lovely).

I have a thing for sunny side ups except I put holes in the yolks so it goes to places :smiley: Itā€™s the exact opposite of what my SO (and probably almost everyone) likes. But fried egg whites are boring, I want yolks in every little piece!
I never was into sunny side ups (though runny yolks are coolā€¦ btw I prefer runny but white whites over fried ones) so I didnā€™t eat them but after I ate 50+ eggs per week just for a few years, it started to seem tempting just to break some eggs right into the panā€¦

I could write about eggs for days I am quite sureā€¦ Mmmm, eggs. My Most Important Staple. I eat more meat than eggs now (unlike for decades) and I find good pork better than even a very nice egg but itā€™s still my highly versatile main item, closest to my heart that I can eat almost any time I need food.

I am not into hard-boiled eggs but they are handy, useful and the first step for great dishes like egg stew or deviled eggs or pickled eggs. 30 boiled eggs make my life easier and simpler.

(Stickin' with mammoth) #59

@Shinita, you need some chickens!

On reflection, I think what I invented is more of a quiche than a Tamago.

Tamagiche?

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#60

Sadly, I donā€™t have a place for them even if I live in a house at a nice place where there are way, way more trees than people (my kind of place). We have lots of foxes too around here so just any weak chicken coop wouldnā€™t do.
Oh well, I buy eggs from others, they are good :slight_smile: Itā€™s still not expensive.

Quiche is another thing I learned from this site (though I heard the word before). Nice, many calories with little work, even my SO eats them (itā€™s so nice not to cook different dishes for us two)ā€¦ But too much dairy for me, I donā€™t even like dishes with much dairy, usually. quiche is good but I wouldnā€™t want to eat it often. I have better egg dishes like eggs in purgatory, itā€™s hard to beat that (and we both love it), too bad itā€™s not carnivore but I can handle that much plants and still love onions and tomatoes.