How do you like your eggs?

[crawdad]

over easy, runny yoke, edges crunchy black...cut up and placed on toast with some bacon and hash brown butter and jelly, fold up and eaten eyes shut and no talking, so good.

 

[RUDE BOY]

Cooked.

 

[z9]

The "German" Pancake - one of my all time favorite way to eat eggs

 

[arf777]

If you haven't had them but love eggs, you gotta try Sri Lankan egg curry - when done right, the yolks are still a little runny, though they're served whole and peeled as if hard-boiled.

The dish that made me become a chef - oeuf a la russe. Not the weird recipes on the internet, but as served at Maxim's in Paris. Eggs boiled just barely past soft in an Escoffier or Larousse aioli.

And eggs Allemande. Sauce Allemande is made like hollandaise, but instead of lemon juice, you use either a veloute (hugely reduced chicken or white veal stock) or a fume (same thing but from fish stock). Just put it on poached eggs and French bread with spinach or cured pork. So much richer than an eggs Benedict.

And my favorite white truffle dish - fresh egg yolks in a dish between two slices of Italian bread, white truffle shaved into the yolks, baked briefly, then white truffles, butter and fresh parm put on top and browned.

Really, see the entire egg section of Larousse Gastronomique.

 

[arf777]

basically the only different cheeses I know are the different ages, and only the dutch names. I prefer 'jong-belegen' , since young cheese melts better, so even if the block of cheese is already in the fridge for a while it still melts, but the youngest variety('jong') lacks taste. jong-belegen has slightly more taste while still remaining meltable and slicable.

the only really different kinds of cheeses I know are brie and camembert, but I don't think those would do well with cooking. and monchou, wich I only use in pies.

there is also a farmer in my old hometown who sells homemade cheeses with different herbs in them, but when I used that I usually just ate it like that(or on bread, but not melted)

I've actually done a great deal of cooking with brie, camembert, and the other double- and triple-cream cheeses. Part of the core of French cuisine. Baked brie with fruit, cambozola risotto (combozola is a hybrid of camembert and gorgonzola), champignon and roquefort stuffed filet mignon.

But those cheeses aren't great for eggs. For eggs, I prefer fresh rather than aged Italian cheeses, like asiago fresco or un-aged parm (hard to get in the U.S.). French and Swiss aged cheeses are good in eggs - gruyere, raclette, or a good aged goat cheese like bucheron. Fresh Israeli cow's milk feta is also wonderful in eggs (or anything, really).

 

[Caligula]

Cooked.

Wuss.

 

[Snappo]

All depends ...I like em 'country scrambled', over easy/medium (not runny), soft boiled, omelet, and raw (fresh out the car window and onto my nasty neighbors vette). Also w/sausage, steak or bacon.

 

[SD_haze]

If you haven't had them but love eggs, you gotta try Sri Lankan egg curry - when done right, the yolks are still a little runny, though they're served whole and peeled as if hard-boiled.

The dish that made me become a chef - oeuf a la russe. Not the weird recipes on the internet, but as served at Maxim's in Paris. Eggs boiled just barely past soft in an Escoffier or Larousse aioli.

And eggs Allemande. Sauce Allemande is made like hollandaise, but instead of lemon juice, you use either a veloute (hugely reduced chicken or white veal stock) or a fume (same thing but from fish stock). Just put it on poached eggs and French bread with spinach or cured pork. So much richer than an eggs Benedict.

And my favorite white truffle dish - fresh egg yolks in a dish between two slices of Italian bread, white truffle shaved into the yolks, baked briefly, then white truffles, butter and fresh parm put on top and browned.

Really, see the entire egg section of Larousse Gastronomique.

This post was like the written erotica version of food porn
Bookmarked the egg curry recipe.. I'm overdue to cook some curry.

 

[grokit]

What is the appeal of a runny yolk?

Well for one thing it's much more nutritious. If you want to maximize the nutrients in an egg, it's runny yolks and hard whites that you want. This is straight from a doctor that used to drink them raw like rocky until he discovered that the proteins in the whites are better for humans when they are cooked solid.

I prefer my eggs over medium, poached medium, and soft-boiled, but my favorites are variations of eggs benedict (eggs florentine/hemingway), and huevos rancheros.

Oh yeah, can't forget french toast and eggs in a blanket!

One of my favorite ways to cook eggs is to re-heat some hash browns or oven-roasted potatoes in a small cast-iron fry pan, and crack a few eggs on top then sprinkle with grated cheese and finish the eggs in the oven. If you do it right, the cheese ends up toasted over runny yolks and firm whites.

Personally I like a good sharp cheddar when I have cheesy eggs.

Another thing to remember is like any animal product,
the quality of the egg really matters if you want maximum nutrition:
http://articles.mercola.com/sites/a...ctually-prevent-heart-disease-and-cancer.aspx

Also very good: http://articles.mercola.com/sites/a...ctually-prevent-heart-disease-and-cancer.aspx

I get mine from a family that raises chickens as free-range as possible,
and they dine on fresh greens and spent organic grain.

 

[SD_haze]

I also add these to my smoothies in place of protein powder.
It's very cheap, zero flavor added, and its 100% protein by weight.

Too bad all the nutrients are likely killed by pasteurization and loss of the yolk.
I pretty much eat a dozen normal eggs per week so it's a nonissue for me =P

 

[EveryDayAmnesiac]

No love for the Scotch egg?

 

[grokit]

I used to like those ^, but would have to make my own sausage to enjoy one now.

 

[SD_haze]

No love for the Scotch egg?

Fuckkk how could I forget.

This is the best scotch egg in San Diego
I don't know what they do to the dijon aioli but it's otherworldly.

(From a place called Soda & Swine)

 

[Havelock Vetenari]

Love all the ways already mentioned,but have to add the old time simple favourite of boiling an egg for 4 to 5 minutes( i prefer the method of putting it in with the cold water from the start and let the count start at the beginning of the water boiling,also i prick a hole to further prevent bursting),so the yolk is just firm enough not to run over your fingers when you are not eating them whole in 1 go.
'Fireproof' hands help in removing the shell by completely breaking it up first and then peeling it off in 1 piece,after which i sprinkle a little salt,some black pepper and a dollop of fritesaus for every bite.
De Niro came close,but just forgot the last two accompaniments in this scene,which always pops in my head whenever eggs are the subject.

Also take care of what eggs i get,here in Europe we have egg marking (http://en.wikipedia.org/wiki/Egg_marking) and i make sure mine always start with a 0.
Not only does that make me feel better,they simply taste better too!

 

[EveryDayAmnesiac]

Forgot about DeNiro's fingernails in that movie!

 

[arf777]

No love for the Scotch egg?

Can't believe i left them off. As your pic shows, it is soooo difficult to keep the yolk runny. That takes some talent.

 

[arf777]

Love all the ways already mentioned,but have to add the old time simple favourite of boiling an egg for 4 to 5 minutes( i prefer the method of putting it in with the cold water from the start and let the count start at the beginning of the water boiling,also i prick a hole to further prevent bursting),so the yolk is just firm enough not to run over your fingers when you are not eating them whole in 1 go.
'Fireproof' hands help in removing the shell by completely breaking it up first and then peeling it off in 1 piece,after which i sprinkle a little salt,some black pepper and a dollop of fritesaus for every bite.
De Niro came close,but just forgot the last two accompingments in this scene,which always pops in my head whenever eggs are the subject.

Also take care of what eggs i get,here in Europe we have egg marking (http://en.wikipedia.org/wiki/Egg_marking) and i make sure mine always start with a 0.
Not only does that make me feel better,they simply taste better too!

Fuck. First time I ever took [psychedelic deleted] was at that movie. Shudder, shudder.

 

[EveryDayAmnesiac]

Can't believe i left them off. As your pic shows, it is soooo difficult to keep the yolk runny. That takes some talent.

This pic, with the yolk just barely "formed," is probably exactly how I'd make it.

I seem to be in the minority when it comes to yolks! I just can't take that... goo.

People sure are passionate about their eggs though...

 

[arf777]

This pic, with the yolk just barely "formed," is probably exactly how I'd make it.

I seem to be in the minority when it comes to yolks! I just can't take that... goo.

People sure are passionate about their eggs though...

You sound a bit like Alfred Hitchcock, though he fell that way about all eggs in all forms, but it was the gooey that freaked him out. His main phobia (in addition to fear of cops ?).

I love my yolks runny so much, I throw them out if they're cooked solid. That's my French and Italian training - sometimes seems like half the major French sauces are built around only slightly cooked or raw egg yolks- hollandaise, béarnaise, Maltaise, Allemande, Imperiale, all the mayonnaises (aioli, rouille, remoulade, etc), half the beurre blancs I've served, maybe 1/4 of the truffle sauces. Plenty of Italian dishes too, like carbonara with the egg yolk, egg yolk ravioli, tons of white truffle dishes.

But you're right, like all other food preferences, it's deeply personal, and eggs in particular do seem to get people going. In my case it's marinara sauce that makes me insane. I hate marinara sauce with a heated passion because of a single childhood incident, involving my at the time 2 year old brother and a huge vat of it on the kitchen floor.
Well, and the fact that Americans dump what is clearly a sauce for fish (hello? marinara = marine) on everything, instead of making proper, different tomato sauces depending on what you're serving it with/on.

 

[EveryDayAmnesiac]

Americans dump what is clearly a sauce for fish (hello? marinara = marine) on everything, instead of making proper, different tomato sauces depending on what you're serving it with/on.

Hey, tomat-o, tomat-ah, right?

You sound a bit like Alfred Hitchcock, though he fell that way about all eggs in all forms, but it was the gooey that freaked him out. His main phobia (in addition to fear of cops ?).

Haven't heard that one before!

I love my yolks runny so much, I throw them out if they're cooked solid. That's my French and Italian training - sometimes seems like half the major French sauces are built around only slightly cooked or raw egg yolks- hollandaise, béarnaise, Maltaise, Allemande, Imperiale, all the mayonnaises (aioli, rouille, remoulade, etc), half the beurre blancs I've served, maybe 1/4 of the truffle sauces. Plenty of Italian dishes too, like carbonara with the egg yolk, egg yolk ravioli, tons of white truffle dishes.

Sounds like you need to start an FC recipe of the day thread... or something.

But you're right, like all other food preferences, it's deeply personal, and eggs in particular do seem to get people going.

Yeah, eggs really seem to get people going. What the heck is it about them?

 

[arf777]

Hey, tomat-o, tomat-ah, right?



Haven't heard that one before!



Sounds like you need to start an FC recipe of the day thread... or something.





Yeah, eggs really seem to get people going. What the heck is it about them?

It's the sexual bit, I think - I've heard Hitchcock go on about that in an interview. Where they come out the chicken, how spoogey raw whites are.
Chefs are obsessed with them because of their versatility, from making silky sauces, to desserts like mousses and custards, to really crazy shit you can do with them in molecular gastro (foams, gels, balloons made of egg white and filled with yolk, etc).

 

[EveryDayAmnesiac]

But yet... most of us find the idea of THIS kind of egg-eating disgusting:

Maybe because it's just not as runny?

 

[grokit]

The eggs we eat are more like chicken menstrual excretions than live embryos aren't they?

Also while he was a cinematic genius, Hitchcock was reportedly a bit of a perv

 

[Sublimation]

 

[Unconnected]

I love an egg, fried and just a bit runny, you want some yolk coagulaton but a gooey yoke center.

Bacon and egg roll with bbq sauce and cheese, cant do better, hits all the food groups, Bacon, sauce, bread, dairy, egg.


Bacon and sauce are both food groups IMO.