On Tue, 15 Jun 2010 03:11:17 -0500, Omelet >
wrote:

>We mostly consume them in omelets, scrambled eggs, poached, soft
>boiled, hard boiled (sometimes deviled) and in fritattas. Egg drop soup
>also works well.
>
>Other ideas?

Egg yolks make one hell of a binder/thickener for soups. Egg whites
make that magic-mystery we call meringue. And who has not made an egg
wash for breading meats et al?

I usually eat eggs for brekkie about once a week. 3, eyes open, cooked
in a 7" non-stick skillet with a glass lid.

Oh, and don't forget (the largely unappreciated) shirred eggs.

For the tipplers among us, there's always the golden fizz. Popular in
the past was raw egg into a mug of beer. For more drinks, see:

http://www.nj.com/homegarden/enterta..._egg_cock.html

And last but not least, who doesn't like Egg Noodles? Think
carbonara.....

HTH

Alex