Poll: How do you like yor eggs?

Sunny side up for me, though I also have a soft spot for poached and sometimes hard boiled.

Sunny side up or over easy. I like hard boiled, but not as regular thing. (actually, I like any form of eggs, other than deviled, which contain mayo, which is proff of the devils infulence on those innocent eggs ;-)

But I am pretty fond of dipping toast into still runny egg.

I like my yolk to be somewhat oozy, but not too oozy that it runs all over the place.

mmmmm. . . .me too

Sunny side up with the yoke runny. yum.

"Hey baby how do you like your eggs in the morning?"
"Unfertilized"

I used to love my eggs with runny centers until one fateful breakfast at denny's... after wich I had to go to the ER for food poisoning... projectile vomitting of previously runny eggs is... *gag*

strangely, this is exactly why i weaned myself away from sunny side up / over easy. personally, i think hard boiled and deviled eggs are basically the same thing. hard boiled i usually dip in a side of mayo, deviled are pre-mixed. poached is alright those two or three times a year you *have* to eat it (i.e. christmas in my family). scrambled is alright, but why not make an omelette and be done with it?

anyways, that's one for hard boiled (...or was it deviled... ;)

I can't have eggs any other way than scrambled for some reason. And as strange as this may sound...I need to have a ketchup smiley face on the eggs as well...

I always used to eat them sunny...a nd still do if it's a place I know knows how to cook them... but if it's somewhere I don't know, or know they're clueless, I get 'em over easy.

The problem is that some places leave the white still runny.. and eating snot is not my idea of a good breakfast. ;)
But I like to have the yoke as runny as possible.
Great to dip toast in!

(I'm also a big fan of hard boiled and deviled... but... my mind always goes to "breakfast" when someone asks how I like my eggs.)

With Ham!

scrambled but just barely. must be runny. with cheese. and salsa! or potatoes. mmm.

I'm with you. Well, I don't need the ketchup, but I do like it sometimes. I don't like the texture of yolks very much, so it's always scrambled for me. And well-cooked scrambled, none of this runny stuff. And preferably with cheese.

They just taste nasty to me. I can't eat them anymore by themselves.

Ever since I learned how to make poached eggs, it's been a monthly staple when I live at home (and have an actual way to cook the damn things).

It's a simple recipe and I love making them and then putting them on some buttered bread and sprinkling seasoning salt on them. Oh, after breaking the yolks of course.

Mmmm... broken yolks. Just as fun to say as they are to eat!

The only way I ever prepare eggs is scrambled with a side of dog food (canned) and smelt. Usually with shell.

Or just raw with a hole cracked in the shell.

I work in a gourmet institution, as you can tell.

Me too - and as much cheese as possible.

I like them just this side of raw, still in the shell. mmMMMmm!

dude, awesome kitty pic.

Any way. I love eggs. I eat them hard-boiled every day just about as part of breakfast (and they have actually helped my cholesterol come down).

My favorite way used to be to have them over-easy on toast. That way the yolks would soak in to the toast. YUM.

I also loved fried egg sandwiches on soft white bread with a slice of American cheese. OMG yum.

Oh, also there's rocky mountain toast which my dad and my sister and I all learned at Jew-camp:

Take a piece of bread (jews use rye or challah ;) ) and tear a hole in the center. Place the bread in a buttered frying pand and allow to toast for about a minute. Crack an egg into a glass bowl and check for blood spots (this is a kashrut thing and may be ignored by goyim) and, assuming none are found, dump the egg into the hole in the bread, preferably without breaking the yolk. Allow the white to whiten and flip when ready. Cook until the whites are cooked through and the yolk remains runny.

i'm sure this is probably a common way of cooking/serving eggs, but my family learned it as a camp Ramah thing.

well, of course.

deviled got my vote, but i also like scrambled, poached and soft-boiled.� or hard-boiled in egg salad, with celery and onions and mayonnaise on toasted rye.�

or in omelettes.

so.� Lauren.� WHY are you arlen's mom?

I also find that runny yolks are good for dipping hashbrowns in.

they have to have no hint of runniness to them. or any taste of slimy. otherwise, glech.

�Same here. Only I prefer poached to over-easy.� I used to refuse to eat yolks that weren't cooked completely solid, but when I was pregnant I developed a fondness/longing for buttered toast dipped in mushy poached egg yolk-- unlike my other cravings (Kraft singles melted over spaghetti with marinara anyone?), this one has stuck.

I love 'em sunny side up. Though a lot of times at home I do them scrambled or poached. And hard boiled is nice in the summer with cold cuts.

Damn, now I'm hungry...

I prefer them over easy - and from time to time - sunny side up. But I *detest* hard-boiled eggs. They should be for protest rally use only .

i like over easy, but over medium is my fav, with some nice buttered toast (wheat, white, challah, rye, don't care! s'long as it's seedless rye..).

i also love them deviled, scrambled (with cheese and salsa or with just pepper and salt), or benedict. i once had eggs benedict made with slices of tender filet mignon instead of canadian bacon. and damn that was good :D

Agreed.� Teri describes it as "cook them til they stick, then stir.� cook them till you can't stand it, then cook them about a minute more."

I can't get eggs at restaurants very often... none of them can do it right.

Apparently, while at Camp Ramah we called it "Rocky Mountain Toast," there are other people who call it "Rocky Mountain Eggs."

Either way, it was one of the only yummy things about dear old Machaneh Ramah.

I am now earwormed with John Denver song as sung by EFO.
.oO Rocky Mountain High (high colorado).. Oo.

Me neither. Sometimes the smell of other people's eggs makes me sick.

When I first read the question, I said, "Ew. Eggs." But then I saw hard boiled as a choice, and said, "Yum! Hard boiled eggs! With a salty yolk!" And I was about to vote for hard-boiled, but then I saw DEVILED eggs as a choice, and said, "Holy crap!! Deviled eggs . . . mmmm . . . sooo good . . . " Then I drooled all over my keyboard. So, in closing, this poll owes me a keyboard.

I like 2 yeggs over-sneezy on toast. Really. I'm not yolking.

I think I saw the same thing in a cookbook called "toad in the hole."

Same here. When I make fried eggs (sunny side down) I always break the yolks so they get cooked. My husband likes them all runny. Yuck! But I get paranoid about undercooked food anyway. I'm having a hard time adapting to the idea that you are allowed to leave pork chops a little pink in the middle now.

Ditto.� Also heard it called "bird's nest."� Learned how to make it in home ec.

See, any egg (as long as it's fresh)... is fine to eat raw, even....

When an egg is laid, it is almost completely sterile inside (as you'd expect).... so the fresher you get 'em, the better.

I'm paranoid about food safety too... but.. that probably comes half from the food service background... and half from having a food allergy. :)

The question is . . . .why aren't YOU Arlen's mom?

All this talk of how people like their scrambled eggs is making me think of Stuart McLean's "Holland" story.

And that's gonna make me cry. ;_;

Deviled = hard boiled + mayo, vinegar, mustard, and maybe some paprtika, or a couple of other spices. (Depends on taste.)

*wheee*

I was taught that by some canadian scouts. More often than not, I've seen it called "egg-in-a-hole".

The way I've been doing them of late is first sauteeing a half a white onion, finely chopped, letting the onions caramelize. Then, add a can of diced tomatoes, a pinch of salt, some pepper, and let the mixture simmer and reduce for about 15-20 minutes. Then, increase the heat, make little holes in the mixture, and crack your eggs in. Cover and let the remaining steam cook the eggs for about 5 minutes. Server the egg over toast, then somther with the tomatoes and top with some spaghetti cheese and some basil. (Fresh is best, dried will do).

It's called Egg In Purgatory if you ever go looking for it at foodtv.com.

Down with Arlen!....*cough* I'm done with my political rant for the day.

:) thanks!

Server the egg over toast

Computer Geek Slip?

I've always known them as "Spit-in-the-eyes".

Though I've also heard them called "navy eggs".

Yep.