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Today I had my 1st egg over easy since the salmonella threat!

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So whats your favourite plain egg (by itself) dish?

  • Scrambled eggs

  • Soft-boiled eggs

  • Hard-boiled eggs

  • Easy or Soft Egg-Over/Fried/SunnySide up

  • Well or Hard Egg-Over/Fried/SunnySide up

  • Omelette Plain

  • Omelette Foldover stuffed/loaded

  • Poached or steamed

  • Others

Results are only viewable after voting.
sjwaste said:
Yeah, you won't find them in restaurants that way, because "proper" scrambled eggs are fluffy with a larger curd. You generally beat them before putting them over the heat, incorporate some air, and then cook over a lower flame while folding them. I'm not saying your style is wrong - that's entirely subjective, as food is about eating what you like. I'm just saying your technique isn't something you'll see in many kitchens. If you were to go to a diner or something, I'm willing to bet they'd cook them with your method if you asked/explained. Eggs are really a matter of taste.
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I used to think beating the shit out of eggs, getting a lot of air in them, to make them fluffy, was the way to go.

Then i watched that one cooking show (cant remember the name, the one where the guy gets way into the details) he made a very compelling case against getting air into the mixture, so I've stopped doing this.
 
omelette (loaded) > poached > over easy > soft boiled > scrambled > hard boiled > omelette (plain) > over hard
 
there always is a salmonella threat. All eggs contain it.
If they are old, there's too much bacteria or whatever it is and you get ill.
Just buy really fresh eggs from farmers or shops that get them from real farmers (no eggs coming from huge batteries full of chicken).

anyway I usually eat either fried eggs (the liquid part becomes white and solid, and the yellow part is not broken and liquid, yummi with bread) or à la coque = boiled with liquid yellow and solid white.
I don't like hard-boiled eggs that much.
 
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sjwaste said:
Yeah, you won't find them in restaurants that way, because "proper" scrambled eggs are fluffy with a larger curd. You generally beat them before putting them over the heat, incorporate some air, and then cook over a lower flame while folding them. I'm not saying your style is wrong - that's entirely subjective, as food is about eating what you like. I'm just saying your technique isn't something you'll see in many kitchens. If you were to go to a diner or something, I'm willing to bet they'd cook them with your method if you asked/explained. Eggs are really a matter of taste.
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Yeah I just never did like the taste of scrambled eggs like that because of how my dad always served them to me as a kid. Imagine my disappointment the first time I ordered scrambled eggs at a restaurant. I even remember but I took one bite and refused to eat anymore. My wife thinks it's gross and always tells me I'm gonna die from salmonella cooking my eggs that way. Personally if you like eggs it's a great way to cook them.
 
DeathBUA said:
Yeah I just never did like the taste of scrambled eggs like that because of how my dad always served them to me as a kid. Imagine my disappointment the first time I ordered scrambled eggs at a restaurant. I even remember but I took one bite and refused to eat anymore. My wife thinks it's gross and always tells me I'm gonna die from salmonella cooking my eggs that way. Personally if you like eggs it's a great way to cook them.
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I'm with you. There's usually just no substitute for how things were.

Luckily, you can just make them how you want in about 5 minutes anyway. That's the nice thing about (most) home-cooked food that we remember - it comes together quickly and rather easily.

I used to make eggs your way when I was trying for an omelet, screwed it up, and just decided to scramble the eggs instead. The texture is pretty good, I'm definitely a fan.
 
sjwaste said:
I'm with you. There's usually just no substitute for how things were.

Luckily, you can just make them how you want in about 5 minutes anyway. That's the nice thing about (most) home-cooked food that we remember - it comes together quickly and rather easily.

I used to make eggs your way when I was trying for an omelet, screwed it up, and just decided to scramble the eggs instead. The texture is pretty good, I'm definitely a fan.
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Yeah in the course of this thread I've decided I'm going to make those today...the heart attack special way...I'm gonna cook up 2 or 3 sausage patties in my 8 inch cast iron skillet then cook and scramble the eggs in the same cast iron pan with the sausage grease..yummmmm
 
weak.

cook your eggs through and don't worry about salmonella.
also, don't tell your wife that undercooked ground beef may contain live e coli
 
DesiPower said:
Its my favorite type of egg, my wife just wouldn't let me have it since the salmonella threat began, until today... yummmm!!!

So whats your favorite plain egg (by itself) dish? not talking about salad or sandwich or any of that.
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Can you not go outside because your wife is afraid you'll catch Swine Flu?
 
moshquerade said:
buy local beef from a butcher and you need not worry as much either.

my point being in the last post is, cook your food properly, it kills bacteria amazingly well.
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Depends on what you consider to be "proper" cooking. For me, that means many things aren't going to hit 160 - some aren't going to hit 140.

At least while I'm still relatively young and healthy, I'll just buy good quality ingredients and take my chances. Even if it somehow makes me sick, it probably won't kill me.
 
Favorite would have to be poached or soft boiled. There is nothing like the pure eggy goodness you get from a finely poached egg where the whites are still a little runny and the yolk is silky. Once the yolk stops being super runny you've completely ruined an egg. Same with scrambled, if they don't run a little bit on your plate, you've ruined it.
 
moshquerade said:
buy local beef from a butcher and you need not worry as much either.

my point being in the last post is, cook your food properly, it kills bacteria amazingly well.
Click to expand...

I agree that it does kill bacteria...my point was that if you buy local you don't have to worry about the illness and bacteria that results from mass produced food. :thumbsup::thumbsup:
 
spidey07 said:
Favorite would have to be poached or soft boiled. There is nothing like the pure eggy goodness you get from a finely poached egg where the whites are still a little runny and the yolk is silky. Once the yolk stops being super runny you've completely ruined an egg. Same with scrambled, if they don't run a little bit on your plate, you've ruined it.
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I like the yolks right at that point where they become a little custardy. To me, nothing beats that texture.
 
Howard said:
Salmonella threat? What threat?
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This. 😕 Did she get that information from a forwarded e-mail?


Soft scrambled eggs with real shaved truffle is easily one of the greatest and simplest egg dishes ever created; if I were to able to have whatever I wanted, that's what I would pick.

KT
 
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