On Wed, 29 Jan 2014 11:32:06 -0700, Janet Bostwick
> wrote:

> Any yolk beyond runny is oooky for me. I just can't get it down. I
> do cook them that way for my husband.

I want runny yolks, but runny whites make me gag.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 29 Jan 2014 14:10:50 -0600, George Leppla
> wrote:

> On 1/29/2014 1:56 PM, sf wrote:
> > I'm the opposite of you because I like my egg yolks really runny but
> > the white has to be cooked through. I absolutely hate any sign of
> > brown on my eggs, even if they are over easy. I am not a big egg fan,
> > so I rarely make them for myself at home but - on the road, it's
> > breakfast in a restaurant, so I order them either basted or poached
> > when I have a chance (if it's a benedict or with hash).
>
> I love eggs... always have. My favorite is two fried eggs, a piece of
> ham and a slice of American Cheese on a roll.
>
> I was in Brazil years ago and feeling homesick and I went to the local
> market and bought the eggs, rolls, etc and had an egg sandwich for
> supper that night and it really lifted my spirits.

Hubby has always been a big egg fan too. Before he finally realized
he had to learn how to cook or starve until I got home (10PM) - he's
make himself breakfast for dinner every night.
>
> Also in Brazil was the first time I ever saw an egg on a hamburger.

I thought that was an Australian thing, totally disgusting. I can't
imagine ruining a hamburger like that.

> It
> is different, not bad but not my favorite. They also make eggs on
> ....... PIZZA! Nah... I didn't try that.
>
I have tried that one and it's pretty good. It's more like a brunch
pizza to me though and I want my pizza for dinner.

> On a cruise last year, the ship had an Eggs Benedict station where they
> made different variations of the dish to order. That was a lot of fun.
>
KEWL! I would so be at the breakfast seating on a daily basis if the
ship I was on did that, I've only seen omelet stations.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 29 Jan 2014 12:28:04 -0800 (PST), A Moose in Love
> wrote:

> On Wednesday, January 29, 2014 2:56:10 PM UTC-5, sf wrote:
> > On Wed, 29 Jan 2014 04:33:08 -0800 (PST), A Moose in Love
> >
> >
> >
> > >So I ordered them over easy. Sigh...
> >
> >
> >
> > Why so passive?
> What would you have me do? Take a baseball bat to the overworked breakfast cook?

Did the server just tell you that or did s/he submit the order and
come back telling you they wouldn't do today what they managed to do
yesterday?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"A Moose in Love" > wrote in message
...
I like mine fried. At home, I put them into a buttered hot pan, then put a
lid on top. This way, the top cooks somewhat better than if I left the pan
uncovered. I don't like the yolks very runny, but I don't like them hard.
So this would make my eggs a medium. Of course scrambled, 7 minute boiled,
poached are all winners.
When I was in Vegas, I ate at the casino coffee shop. I ordered my eggs
over medium as opposed to the popular over easy. I got them, and they were
about right. The next day I went in and ordered the same, and was told that
they wouldn't do eggs over medium. So I ordered them over easy. Sigh...

---

I don't eat eggs any more and never liked them much but when I did eat them,
they were mostly hard boiled. To eat, they were chopped, mixed with salt
and pepper and sometimes a little butter. Once in a great while I would get
an omelet in a restaurant. If scrambled, they had to have lots of
vegetables mixed in so more vegetables than egg. If fried, they had to be
fried so hard you could bounce them.

On Wednesday, January 29, 2014 12:16:22 PM UTC-8, Ophelia wrote:
> "sf" > wrote in message
>
> ...
>
>
>
> > Are you aiming at "tender" scrambled eggs? Use a nonstick pan and
>
> > lowish heat for that. I use real butter, not oil, not light butter.
>
> > Put a pat in the pan, let it melt a bit and add your well beaten (70
>
> > turns of a fork, if you're counting) eggs to it. I use a silicone
>
> > spatula to move it around and add "just a little" bit more butter to
>
> > melt into the eggs as they cook.
>
> >
>
> > Dang, they're good.
>
>
>
> I do that but add some double cream! They are REALLY danged good <g>
>
>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

I put cottage cheese after smashing some of the larger curds out. I sometimes use sour cream or yogurt.

Julie P.

On Wed, 29 Jan 2014 12:21:10 -0800, Whirled Peas >
wrote:

>On 01/29/2014 07:22 AM, Janet Bostwick wrote:
>
>> Over easy on hash browns. Poached on buttered rye toast.
>> Janet US
>>
>
>+1 for poached on rye. I use peanut butter instead of cow butter. A
>liberal splash of Tabasco and I'm in heaven!

In this house, that is two different meals. Poached on rye toast or
peanut butter on rye toast. You have made a shortcut ;o)
Janet US

On Wednesday, January 29, 2014 12:55:42 PM UTC-5, Pico Rico wrote:
> "Kalmia" > wrote in message
>
> ...
>
>
>
>
>
> Scrambled and dry as the Sahara. Even a bit of brown crust is welcome.
>
>
>
> I used to like a 2-3 minute egg, but the woman who made them when I was a
>
> houseguest -- with nary a glance at a timer -- has gone to her reward. I
>
> tried them at home - never could get them right and no resto seems to know
>
> what I want either. I even bought the egg cups - which should go to a
>
> thrift store, I guess.
>
>
>
> Despise sunny side up or over easy.
>
>
>
> --------------
>
>
>
> odd, you liking dry scrambles and despise sunny side up or over easy, yet
>
> you used to like 2-3 minute eggs.

Maybe it was the fact that this woman could make them so perfectly with just her mental timer.....she had the right cups and spoons too. You should've tasted the CAWFEE she could make in a metal vacuum type pot. (They ran NY and Queens delis for years....)

"Kalmia" > wrote in message
...
On Wednesday, January 29, 2014 12:55:42 PM UTC-5, Pico Rico wrote:
> "Kalmia" > wrote in message
>
> ...
>
>
>
>
>
> Scrambled and dry as the Sahara. Even a bit of brown crust is welcome.
>
>
>
> I used to like a 2-3 minute egg, but the woman who made them when I was a
>
> houseguest -- with nary a glance at a timer -- has gone to her reward. I
>
> tried them at home - never could get them right and no resto seems to know
>
> what I want either. I even bought the egg cups - which should go to a
>
> thrift store, I guess.
>
>
>
> Despise sunny side up or over easy.
>
>
>
> --------------
>
>
>
> odd, you liking dry scrambles and despise sunny side up or over easy, yet
>
> you used to like 2-3 minute eggs.

Maybe it was the fact that this woman could make them so perfectly with just
her mental timer.....she had the right cups and spoons too. You should've
tasted the CAWFEE she could make in a metal vacuum type pot. (They ran NY
and Queens delis for years....)

-----------

maybe you just liked her cups.

a perfect 2-3 minute egg would have characteristics you seem to despise.

On Wed, 29 Jan 2014 12:14:29 -0500, jmcquown >
wrote:

>I've never had a poached egg. Sorry, but that sounds barely cooked and
>I don't want a wiggly yolk. Oooky! I need it to be a little more well
>done.

My husband and I go to my MILs house every Sunday for brunch. It's
just the three of us. (She's 84, and widowed.)

She has her particular way of poaching eggs, which is not something I
would ever do, but I'm not about to insult her by telling her my way
is better than hers. The yolks turn out a bit "undercooked" for me
when she poaches the eggs, but what I've ended up doing is to serve
the eggs for her and my husband, then make the toast for my eggs. By
then, my eggs will be pretty much done.

Doris

On Wednesday, January 29, 2014 11:11:01 AM UTC-8, Nancy Young wrote:
> On 1/29/2014 1:32 PM, Janet Bostwick wrote:
>
> > On Wed, 29 Jan 2014 12:14:29 -0500, jmcquown >
>
> > wrote:
>
>
>
> >> I've never had a poached egg. Sorry, but that sounds barely cooked and
>
> >> I don't want a wiggly yolk. Oooky! I need it to be a little more well
>
> >> done.
>
>
>
> > Any yolk beyond runny is oooky for me. I just can't get it down. I
>
> > do cook them that way for my husband.
>
>
>
> I can't handle a wet underdone (in my opinion) egg. I like
>
> eggs over medium. Cooked in bacon grease if it's available,
>
> or in butter. Served with buttered toast.
>
>
>
> I generally don't have eggs for breakfast unless I have a busy
>
> day ahead of me. Nothing holds me over like eggs.
>
>
>
> I like an omelet with vegetables and bacon. It's what I generally
>
> order out for breakfast. But don't come at me with a wet omelet.
>
> Oik.
>
>
>
> nancy

Has anybody mentioned basted eggs? They can be ordered basted easy, or medium, I'm not sure you could order basted firm. They are basted with butter and a lid is placed on the pan until it cooks to whatever was requested.

I used to order them like this all the time, but they really aren't that much different than over-easy.

Julie P.

"Doris Night" > wrote in message
...
> On Wed, 29 Jan 2014 12:14:29 -0500, jmcquown >
> wrote:
>
>>I've never had a poached egg. Sorry, but that sounds barely cooked and
>>I don't want a wiggly yolk. Oooky! I need it to be a little more well
>>done.
>
> My husband and I go to my MILs house every Sunday for brunch. It's
> just the three of us. (She's 84, and widowed.)
>
> She has her particular way of poaching eggs, which is not something I
> would ever do, but I'm not about to insult her by telling her my way
> is better than hers. The yolks turn out a bit "undercooked" for me
> when she poaches the eggs, but what I've ended up doing is to serve
> the eggs for her and my husband, then make the toast for my eggs. By
> then, my eggs will be pretty much done.

Well, come on, spill the beans <g> How does she cook them.

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 29, 2014 5:44:26 PM UTC-5, sf wrote:
> On Wed, 29 Jan 2014 12:28:04 -0800 (PST), A Moose in Love
>
> > wrote:
>
>
>
> > On Wednesday, January 29, 2014 2:56:10 PM UTC-5, sf wrote:
>
> > > On Wed, 29 Jan 2014 04:33:08 -0800 (PST), A Moose in Love
>
> > >
>
> > >
>
> > >
>
> > > >So I ordered them over easy. Sigh...
>
> > >
>
> > >
>
> > >
>
> > > Why so passive?
>
> > What would you have me do? Take a baseball bat to the overworked breakfast cook?
>
>
>
> Did the server just tell you that or did s/he submit the order and
>
> come back telling you they wouldn't do today what they managed to do
>
> yesterday?
>
she submitted order. why so fixated on this?
>
>
>
> --
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila

Sqwertz wrote:
>
> What do you call eggs cooked inside green pepper or onion rings?
>
> http://www.flickr.com/photos/sqwertz...1044/lightbox/

I have a feeling Sheldon would like those. Not for food reasons
though.

G.

>

I do over easy in a grilled cheese sandwich. Good and sloppy.

ImStillMags wrote:
>
> My favorite luxury breakfast is home fries, bacon, sausage, fried eggs and some kind of toast or biscuits (and gravy if I want to be miserable) !!

You forgot to add pancakes!

My ultimate "breakfast for dinner" is:
- 2-3 fried eggs over easy (runny yolks)
- small stack of thin pancakes with real maple syrup
(but Log Cabin will do for me....tiad ya know)
- fried potatoes (or a microwaved potato with sw-amount of butter)
- some link sausage or bacon
- 4 pieces of toast (1/2 piece with grape jam for the final
bites...dessert)

<Andy> All washed down with a tall glass of ice cold milk </Andy)

Woah. Now after listing all that, it could be my dinner for tonight.

G.

On 1/29/14, 10:39 PM, Sqwertz wrote:

> It's just when I think of a breakfast fry cook, I think of a flat top
> grill. Never individual pans.

Counterpoint: At Waffle Houses, eggs are always done in 8" non-stick pans.

And we all know it doesn't get much better than Waffle Houses! 8

-- Larry

On 1/30/14, 1:09 AM, Sqwertz wrote:

> I don't like the residual vinegar on my eggs (ugh!). That's usually
> how restaurants do them so I've learned not to order poached eggs.
>
> And no, I don't care how well you think you can rid them of vinegar -
> I will still taste it. It cooks into the egg itself.

You only need about a teaspoon in 2-3 quarts of water to help keep the
whites together.

I can't taste that, but I understand that others, like you, might.

-- Larry

On Thu, 30 Jan 2014 00:02:27 -0600, Sqwertz wrote:


> What do you call eggs cooked inside green pepper or onion rings?
>
> http://www.flickr.com/photos/sqwertz...1044/lightbox/
>

googly eyes

Tara

On Thu, 30 Jan 2014 07:46:33 -0500, Gary > wrote:

>Sqwertz wrote:
>>
>> What do you call eggs cooked inside green pepper or onion rings?
>>
>> http://www.flickr.com/photos/sqwertz...1044/lightbox/
>
>I have a feeling Sheldon would like those. Not for food reasons
>though.

If they're ostrich eggs.

In article >, gravesend10
@verizon.net says...
>
> On Thu, 30 Jan 2014 07:46:33 -0500, Gary > wrote:
>
> >Sqwertz wrote:
> >>
> >> What do you call eggs cooked inside green pepper or onion rings?
> >>
> >> http://www.flickr.com/photos/sqwertz...1044/lightbox/
> >
> >I have a feeling Sheldon would like those. Not for food reasons
> >though.
>
> If they're ostrich eggs.

Served in large cups, of course.

Janet UK

On 01/29/2014 08:19 AM, Tara wrote:
> We had hole-in-the-wall eggs this snowy morning.
>
> Tara
>

A couple times a year, when I'm feeling especially indulgent, I'll make
one of the following recipes. These are my very most favorite eggs in
the whole world.



Creamy Eggs and Smoked Salmon on Croissants



Ingredients:
2 eggs
2 Tbsp. milk
1/2" thick slice of smoked salmon, diced
2 dashes hot sauce
1 green onion, cut into 2" lengths
cooking oil
2 croissants
soft cream cheese (Neufchatel)
salt and pepper

Method:
Prepare salmon and green onion. Split both croissants the long way.
Start 2 halves toasting. Start skillet heating.

Break eggs into an 12 oz. jelly jar. Add milk, salmon and hot sauce.
Blend until salmon is in fine pieces. Add green onion pieces to the jar
and whir again to chop them up.

When skillet is very hot, pour the egg mixture in. With a spatula, move
eggs around as they cook to allow the liquid part to cook too. No need
to be fussy about this; clumps are OK. Turn eggs over once and turn off
the heat. Allow to continue cooking.

Spread each toasted croissant half with soft cream cheese and put 1/4 of
the cooked eggs onto each half. Start the second split croissant toasting.

Salt and pepper to taste. If you are with your family, eat it with your
hands.

By the time you're done with the first croissant, the other should be
about done toasting. Spread with cream cheese and eggs, just like the
first one.

Notes:
A glass of champagne would be great with this. A Riesling or a
Gewürztraminer would be a distant second.

----------------------------------------------------------------------


Italian Soft Scrambled Eggs on Croissants


Ingredients:
2 croissants
2 eggs
1 Tbsp. Italian seasoning blend (or Pizza spice blend)
1/4 cup powdered Parmesan/Romano cheese
milk
salt
pepper
1/2 clove garlic
cooking oil or butter
1/4 cup ricotta cheese

Directions:
Split each croissant the long way. Toast the first one.

While it's toasting, break the eggs into a medium bowl. Add the spice
mix, milk, Parmesan blend and a little salt and pepper to taste. Finely
dice the garlic and mash it flat with the side of the knife. Add to the
eggs. Beat the egg mixture with a fork until everything is incorporated.

Add some cooking oil to a skillet and heat until nearly smoking. Add the
egg mixture. (Or use butter, heat, then add the eggs immediately when
the foaming subsides.) Move the eggs around as they cook to allow the
runny part to cook. When it is no longer runny, turn it over and cook
the other side. When it is all cooked through, turn off the heat and
mash in the ricotta until everything is mixed together.

Put both halves of the first toasted croissant on a plate, cut side up.
Put 1/4 of the scrambled eggs on each half. Put the other croissant into
the toaster to brown while you eat the first one. When the second
croissant is toasted, fill it with the last of the scrambled eggs in the
skillet. You might have to nuke it a little to warm it back up.

Notes:
This can be picked up and eaten with your hands as a sandwich. You
really don't need a fork.

This might be good with grape jelly, for example, either on or with. The
jelly might be even better with mascarpone instead of ricotta in the eggs.

On Wed, 29 Jan 2014 04:33:08 -0800 (PST), A Moose in Love
> wrote:

>I like mine fried. At home, I put them into a buttered hot pan, then put a lid on top. This way, the top cooks somewhat better than if I left the pan uncovered. I don't like the yolks very runny, but I don't like them hard. So this would make my eggs a medium. Of course scrambled, 7 minute boiled, poached are all winners.
>When I was in Vegas, I ate at the casino coffee shop. I ordered my eggs over medium as opposed to the popular over easy. I got them, and they were about right. The next day I went in and ordered the same, and was told that they wouldn't do eggs over medium. So I ordered them over easy. Sigh...


Over medium, whites hard, yolks liquid. Any place that can't or won't,
I'd not go back.

Also scrambled with corned beef hash, Western or Farmers Omelette.

Either fried, over medium, or scrambled, fluffy. Preferably prepared by
someone else.

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Thu, 30 Jan 2014 04:16:35 -0800 (PST), A Moose in Love
> wrote:

> On Wednesday, January 29, 2014 5:44:26 PM UTC-5, sf wrote:
> > On Wed, 29 Jan 2014 12:28:04 -0800 (PST), A Moose in Love
> >
> > > wrote:
> >
> >
> >
> > > On Wednesday, January 29, 2014 2:56:10 PM UTC-5, sf wrote:
> >
> > > > On Wed, 29 Jan 2014 04:33:08 -0800 (PST), A Moose in Love
> >
> > > >
> >
> > > >
> >
> > > >
> >
> > > > >So I ordered them over easy. Sigh...
> >
> > > >
> >
> > > >
> >
> > > >
> >
> > > > Why so passive?
> >
> > > What would you have me do? Take a baseball bat to the overworked breakfast cook?
> >
> >
> >
> > Did the server just tell you that or did s/he submit the order and
> >
> > come back telling you they wouldn't do today what they managed to do
> >
> > yesterday?
> >
> she submitted order. why so fixated on this?
> >
Because that's not your usual self.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 30 Jan 2014 18:02:25 -0800, Whirled Peas >
wrote:

>A couple times a year, when I'm feeling especially indulgent, I'll make
>one of the following recipes. These are my very most favorite eggs in
>the whole world.
>
>Creamy Eggs and Smoked Salmon on Croissants

Sounds good, that cream cheese is a nice touch!

I also have one similar to yours, takes a good hour to put together,
so I only do this once or twice a year:

Potato rosti with smoked salmon, egg and hollandaise

Ingredients
3 medium potatoes (desiree or Pontiac)
2 tbs horseradish cream
1 tbs plain flour
4 very fresh eggs
50g butter
1 tbs olive oil
4 slices smoked salmon
2 tbs finely chopped chives, to garnish
Hollandaise and rocket, to serve



Method

Step 1
Place potatoes in a pan of cold, salted water and bring to the boil.
Reduce heat to low and simmer 8 minutes. Drain and cool slightly. Peel
potatoes, then coarsely grate into a bowl. Stir in horseradish and
season well.

Step 2
Form into 4 patties, ensuring they have ragged edges and squeeze out
any moisture. Dust lightly with flour, then cover.

Step 3
Break eggs into a frypan of boiling water. Reduce heat to low, cover
and simmer for 1 minute.

Step 4
Uncover, turn heat off and allow eggs to sit for 10 minutes.
Meanwhile, heat butter and oil in a non-stick frypan over medium heat.
Add rosti and cook for 2 minutes each side or until golden.

Step 5
Place each rosti on a warm serving plate, top with a folded slice of
salmon. Use a slotted spoon to remove eggs, cut off rough edges, then
place on top of salmon. Drizzle with hollandaise, garnish with chives,
season and serve with rocket.

Step 6
Hollandaise: Place 2 egg yolks in a food processor and season. Heat 1
tablespoon each of white wine vinegar, white wine and lemon juice in a
pan over medium heat. Simmer for 1 minute, then add to egg with the
processor motor running. Slowly add 110g of melted, unsalted butter,
processing until a smooth sauce. You can make this in advance and keep
it warm in a thermos.

http://www.taste.com.au/recipes/5833...+hollandais e

sf wrote:
>
> > > Did the server just tell you that or did s/he submit the order and
> > >
> > > come back telling you they wouldn't do today what they managed to do
> > >
> > > yesterday?
> > >
> > she submitted order. why so fixated on this?
> > >
>
> Because that's not your usual self.

? Had she not went back to the kitchen and submitted order, and just told me that I could not have eggs over medium, I'd assume that she was told the day before not to take over medium orders again; I don't see much difference between the two scenarios.

On Fri, 31 Jan 2014 08:19:51 -0800 (PST), A Moose in Love
> wrote:

> sf wrote:
> >
> > > > Did the server just tell you that or did s/he submit the order and
> > > >
> > > > come back telling you they wouldn't do today what they managed to do
> > > >
> > > > yesterday?
> > > >
> > > she submitted order. why so fixated on this?
> > > >
> >
> > Because that's not your usual self.
>
> ? Had she not went back to the kitchen and submitted order, and just told me that I could not have eggs over medium, I'd assume that she was told the day before not to take over medium orders again; I don't see much difference between the two scenarios.

Which is total BS.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Friday, January 31, 2014 3:18:00 PM UTC-5, sf wrote:
> On Fri, 31 Jan 2014 08:19:51 -0800 (PST), A Moose in Love
>
> > wrote:
>
>
>
> > sf wrote:
>
> > >
>
> > > > > Did the server just tell you that or did s/he submit the order and
>
> > > > >
>
> > > > > come back telling you they wouldn't do today what they managed to do
>
> > > > >
>
> > > > > yesterday?
>
> > > > >
>
> > > > she submitted order. why so fixated on this?
>
> > > > >
>
> > >
>
> > > Because that's not your usual self.
>
> >
>
> > ? Had she not went back to the kitchen and submitted order, and just told me that I could not have eggs over medium, I'd assume that she was told the day before not to take over medium orders again; I don't see much difference between the two scenarios.
>
>
>
> Which is total BS.
>

What is total BS? And do you really care that when I was told I couldn't have eggs over medium that I would go for eggs over easy?

>
>
> --
>
> I take life with a grain of salt, a slice of lemon and a shot of tequila