Eggs

[mentalchik]

Scrambled (just barely cooked so it's all creamy)
Poached
Omelette
Fried
Soft boiled

 

[Boudicca]

I absolutely love poached eggs but I can’t make them.

I make them in the microwave. Splash of boiling water in a cappucchino cup then cook about 50 seconds, depending on your microwave and how you like your eggs. A bit of experimentation to get the right number of seconds for your microwave, then the perfect egg every time.

 

[Saffy]

I eat a lot of eggs because I find them so satisfying and keep me full up for longer.

My favourite is a 9 minute boiled egg. The yolk is just jammy enough to not give me the ick. I can't stand over boiled eggs where the yolk is chalky.

 

[Skinny Ethel]

I have never boiled an egg ever. Never felt the need to.

 

[Mr.Bishie]

PICKLED!!!

 

[Mr.Bishie]

I have never boiled an egg ever. Never felt the need to.

gtfo

 

[iona]

I love eggs in all forms but I'm increasingly wary of them these days. After the really good eggs I had an effectively almost unlimited supply of for free last year, it's about 50:50 whether I'll even find shop eggs edible or have to spit them out in disgust.

 

[felixthecat]

Poached or coddled. Nomnomnom

 

[Saunders]

Love eggs and eat at least 4 a week, not counting cakes/ pancakes
Absolutely no runny yolk for me
A delicious dish is Turkish Eggs, which is garlicky yogurt, poached or fried eggs, harissa butter, warmed and poured over, serve with flatbread, sprinkle of green herbs on top

 

[Happy Tree]

Sloppy scramble

 

[Winot]

A recent acquisition:

 

[Silas Loom]

Voting devilled, but with the proviso that the yolks are mixed only with anchovies, chopped capers, mustard, seasonings and butter or olive oil if necessary. Commercial mayonnaises and suchlike can fuck off.

 

[Skinny Ethel]

Devilled coddled wtf.

 

[Epona]

Devilled coddled wtf.

There are more eggs in heaven and earth, Horatio, than are dreamt of in your philosophy

 

[Idaho]

Made poached eggs with hollandaise sauce over Xmas. Very nice.

 

[A380]

Fried - preferably in a sandwich with Heinz tomato ketchup.

Hard boiled- as is or as egg mayonnaise.

Scrambled eggs but coming round to poached recently

 

[May Kasahara]

Love poached, boiled or fried. Really dislike scrambled and never choose this option. Also not a fan of the omelette.

 

[bellaozzydog]

Perfect poached eggs, but I have to pay a professional to cook em. I utterly fuck em up

 

[furluxor]

I have a love-hate relationship with eggs. I go through stretches of time when just the thought turns my stomach, and at other times I crave them badly. When I used to drink a lot, sometimes I'd wake up in the morning with an egg stain on my shirt because I got a craving at 3am but my motor skills were not up to the task

If fried/scrambled, it shouldn't have any snot. If you can't make it work, just use more fat and spoon it over the top of the egg towards the end, and cover the pan for a bit.

I don't like a chunky egg. If it's hard-boiled, I'll slice it (to put on buttered toast) or chop it into a salad/sandwich filling. I can't eat frittata but spanish omelette is fine because it has enough potato to avoid chunks of egg.

Duck eggs make me throw up (literally). There's very little info on this online but apparently some people can't eat them.

Tarragon changes scrambled eggs from something that I'd prefer a tofu version of to a treat that makes me cry with gratitude. Worth walking all the way to the edge of the world for tarragon.

 

[cesare]

Tip with egg snot when frying eggs. You can put a bit of water (instead of spooning extra hot oil) in the frying pan and cover with a lid for a few seconds

 

[Ax^]

I have never boiled an egg ever. Never felt the need to.

I've never had a devilled egg but that little bit more niche

 

[ska invita]

I absolutely love poached eggs but I can’t make them.

Ive learned this year - its really easy - but I find the key is the right pan. The best I've found is a big deep frying pan. The wrong pan tends to fuck it up I find.


Just boil water in a kettle, pour it in deep pan, let it bubble very lightly
Break eggs carefully into the water. Covering the saucepan helps to help heat top of eggs. Just leave it for a while, 10 minutes even, and its done - judge by eye. Needs to go a bit longer than it looks I think.

Vinegar doesnt seem to do much that I can see but you can add some if you like

 

[felixthecat]

Ive learned this year - its really easy - but I find the key is the right pan. The best I've found is a big deep frying pan. The wrong pan tends to fuck it up I find.
View attachment 458795

Just boil water in a kettle, pour it in deep pan, let it bubble very lightly
Break eggs carefully into the water. Covering the saucepan helps to help heat top of eggs. Just leave it for a while, 10 minutes even, and its done - judge by eye. Needs to go a bit longer than it looks I think.

Vinegar doesnt seem to do much that I can see but you can add some if you like

Fresh eggs. That's the biggest factor. I also cover mine, and agree that vinegar really doesn't seem to have any discernable effect

I bloody love a properly poached egg

 

[spitfire]

Poll fail.

No dirty option.

 

[Epona]

Fresh eggs. That's the biggest factor. I also cover mine, and agree that vinegar really doesn't seem to have any discernable effect

I bloody love a properly poached egg

The strength of the membrane around the egg albumen makes a massive difference in terms of best use.

For poached you need very fresh eggs, because that membrane needs to be strong AF to hold all the white together in a globe.
Similarly very fresh eggs will spread less when frying with less risk of yolk breakage when breaking them into the pan or serving them up and you'll get a well defined dome of yolk.

For hard boiled eggs, you want old eggs where the membrane is weak - this makes them easier to peel as the albumen has started to shrink slightly leaving air between the white and the membrane and the membrane itself is starting to thin, so it's very easy to get the shell off, fresher eggs often take longer to peel with bits of white sticking to the shell and difficult to separate.
Meringue needs older eggs too for better volume when whisking the whites.

The egg float test - remember that eggs have a best before, not a use by, and are often still fine to use up to a couple of weeks after that date, depending upon storage conditions*:
Submerge eggs in a pan or bowl of water (or a mug if you're only checking one egg), so there is a good bit of water covering them.

• If an egg lies on its side on the bottom of the container, it is fresh and best for poaching, frying, or using to be consumed raw or very lightly heated in eg. mayonnaise or hollandaise (yolks) or mousse (whites) or carbonara sauce etc
• If an egg stands on one end but stays on the bottom without floating to the surface, it is fine to eat but less fresh and is best used for hard boiled eggs, meringue (whites) or recipes where the egg is cooked through or set.
• If an egg floats to the surface it is off and should be discarded.

*This is for unpasteurised whole eggs as sold in the UK and most of Europe. If in the US where they are pasteurised, store according to pack instructions and use by the date shown, I gather there are differences in shelf-life due to the pasteurisation process.

 

[Kevbad the Bad]

The best fried egg has to have a crispy bottom.

 

[Septimus Rufiji]

The best fried egg has to have a crispy bottom.

 

[twistedAM]

It's been a while but I cracked one into a pint of Guinness last night.
Was great though I shouldn't have used a large egg - quite a lot to swallow in one gulp!

 

[Epona]

It's been a while but I cracked one into a pint of Guinness last night.
Was great though I shouldn't have used a large egg - quite a lot to swallow in one gulp!

 

[Skinny Ethel]

Think i would be barred out if i did that in my pub.