Poll of the Day > How do you like your eggs

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BUMPED2002
11/12/20 9:43:29 AM
#1:


How do you like your eggs prepared?





Eggs

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SpankageBros
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KJ StErOiDs
11/12/20 9:44:58 AM
#2:


Over easy, usually.

Then after eating the runny part of the yolk with toast, I like to put the egg in a sandwich made with the remaining toast and some of the accompanying meat.

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ReggieTheReckless
11/12/20 9:48:43 AM
#3:


Fertilized
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SunWuKung420
11/12/20 9:52:17 AM
#4:


Over medium.

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Aculo
11/12/20 9:53:36 AM
#5:


With heat, ok?

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YoukaiSlayer
11/12/20 9:55:06 AM
#6:


Scrambled is my favorite but I like hard boiled a lot as well. I don't really like any of the ways where the yolk is runny.

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LinkPizza
11/12/20 9:55:52 AM
#7:


Scrambled with cheese... I do eat hard boiled. When I was younger, thats what my mom would make in the morning before school...
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ParanoidObsessive
11/12/20 10:01:15 AM
#8:


I don't eat eggs.

I don't mind eggs in other things (cake mix, French Toast batter, breaded chicken, etc), but I don't really cook and eat them straight at all.
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party_animal07
11/12/20 10:25:34 AM
#9:


ReggieTheReckless posted...
Fertilized
*awkward grinding dance*

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Red_Frog
11/12/20 10:32:58 AM
#10:


Nogged.
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SunWuKung420
11/12/20 10:33:09 AM
#11:


ReggieTheReckless posted...
Fertilized
https://i.imgur.com/Z6I160s.jpg

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pedro45
11/12/20 10:35:28 AM
#12:


In mayo!
Uh, more serious though, probably scrambled. I love eggs and that form is just my most commonly ate, so it can be quite comforting.
When I go to a restaurant, scrambled is what I order the most, though I do like poached eggs and over medium quite a bit if I have toast, sausage or bacon

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eating4fun
11/12/20 10:36:20 AM
#13:


over easy

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Johnny Eagle
11/12/20 1:44:58 PM
#14:


Generally fried, no runny yolk

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captpackrat
11/12/20 2:23:47 PM
#15:


Fabergd

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Krazy_Kirby
11/12/20 2:41:42 PM
#16:


deviled
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BADoglick
11/12/20 2:53:13 PM
#17:


Dippy

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LuciferSage
11/12/20 3:17:38 PM
#18:


over hard, with salt, pepper, and green tobasco.

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Bugmeat
11/12/20 3:18:17 PM
#19:


Over medium.


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ScritchOwl
11/12/20 3:32:30 PM
#20:


Depends on the egg
Chicken-cracked over a basil and mozzarella pizza then backed
Duck-white removed and whipped with butter and a lemon cooked over low heat served over veggies to unhealthy them
Quail- pickled or cracked into a hot soup
Cavier-served with sour cream, prosciutto ontop of a stoneground style cracker
Bream (fish) take the whole ovary coat in mustard roll in cornmeal and deep fry.

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wwinterj25
11/12/20 3:34:35 PM
#21:


Fried.

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PMarth2002
11/12/20 5:31:02 PM
#22:


I like Omelettes. otherwise, I don't care for eggs.

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captpackrat
11/12/20 5:47:46 PM
#23:


Over easy, with salt and pepper, on Wonder bread with very light mayo.

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captpackrat
11/12/20 5:49:15 PM
#24:


Sunny side up Cooked on one side only until the egg white is set but the yolk remains liquid.
Over easy Cooked on both sides; the yolk is runny and the egg white is fully cooked.
Over medium Cooked on both sides; the yolk is cooked through but soft and near liquid at the center. The egg white is thoroughly cooked.
Over well Cooked on both sides with the yolk fully cooked through and hard. Similar to a hard-boiled egg.
Over hard Cooked on both sides with the yolk broken, until set or hard.
Poached Cooked without the shell in boiling water.
Coddled Cooked in the shell in boiling water, the white remains liquid.
Soft boiled Cooked in the shell in boiling water, the white is cooked but the yolk remains liquid.
Hard boiled Cooked in the shell in boiling water until the yolk is firm.
Scrambled Eggs are whisked, then stirred as they cook, producing small curds. Other ingredients may be added.
Omelette Eggs are whisked, cooked without stirring, then folded over. Other ingredients may be added before folding.
Frittata Eggs are whisked, mixed with other ingredients, cooked without stirring, then flipped instead of folded.

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JigsawTDC
11/12/20 6:27:44 PM
#25:


Raw
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EclairReturns
11/12/20 6:39:47 PM
#26:


captpackrat posted...

Hard boiled Cooked in the shell in boiling water until the yolk is firm.


Arr, this'd be the one, see.
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zebatov
11/12/20 6:47:55 PM
#27:


Over-medium.

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GGuirao13
11/20/20 12:24:42 PM
#28:


Sunny side up.

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Mead
11/20/20 12:25:20 PM
#29:


Poached

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Entity13
11/20/20 12:30:54 PM
#30:


Omelets are good, or scrambled. Either way, I like to add my seasoning before the eggs cook.

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hypnox
11/20/20 12:31:09 PM
#31:


Soft scambled with butter or sunny side up with no crispy bits.

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Clench281
11/20/20 12:49:20 PM
#32:


soft scramble

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CaptainStrong
11/20/20 2:25:39 PM
#33:


Hatched.
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SunWuKung420
11/20/20 2:57:59 PM
#34:


captpackrat posted...
Over medium Cooked on both sides; the yolk is cooked through but soft and near liquid at the center. The egg white is thoroughly cooked.
As a master egg chef, a proper over medium is whites cooked through and as much runny yolk as possible. From my conversations with other chefs, it's the hardest egg to master and many detest customers that request it. I started my over medium egg training at 8 years old and mastered it at about 24. I actually have customers that come to me for my over medium egg. If the yolk starts to hardened, you've gotten the over medium-hard stage.

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grimhilde00
11/20/20 5:15:57 PM
#35:


Over easy is how I usually make them

sometimes I'm in the mood for scrambled with chives

or I'll make an omelette if I have a bunch of veggies (bell pepper, onion, herbs) in the fridge I need to use + cheese

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grimhilde00
11/20/20 5:17:25 PM
#36:


SunWuKung420 posted...
As a master egg chef, a proper over medium is whites cooked through and as much runny yolk as possible. From my conversations with other chefs, it's the hardest egg to master and many detest customers that request it. I started my over medium egg training at 8 years old and mastered it at about 24. I actually have customers that come to me for my over medium egg. If the yolk starts to hardened, you've gotten the over medium-hard stage.

that sounds like the over easy I make? never really looked up the difference..

runny yolk, cooked through whites

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adjl
11/20/20 5:18:49 PM
#37:


Almost always scrambled. Omelettes are good, but I usually have four eggs at a time, and folding a four-egg omelette isn't something I have the skills or equipment to pull off with any sort of consistency.

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Metalsonic66
11/20/20 5:33:24 PM
#38:


adjl posted...
Almost always scrambled. Omelettes are good, but I usually have four eggs at a time, and folding a four-egg omelette isn't something I have the skills or equipment to pull off with any sort of consistency.
It's all in the wrist, bro.

At least in the South lol

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Cobalt_Wasps
11/20/20 6:24:49 PM
#39:


Scotch Eggs

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adjl
11/20/20 6:25:48 PM
#40:


It's mostly an issue with pan size, I find. If the pan's small enough for me to get the fold right, the omelette's too thick to cook properly all the way through. If it's large enough to cook properly, it's too large to use a spatula to fold it, and I don't make enough omelettes to have the knack of folding it by flipping the pan (especially where I tend to load it up with a bunch of extra toppings before folding).

Mostly, I should probably just make two 2-egg omelettes instead of going for 4-egg.

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grimhilde00
11/21/20 7:15:19 PM
#41:


adjl posted...
It's mostly an issue with pan size, I find. If the pan's small enough for me to get the fold right, the omelette's too thick to cook properly all the way through. If it's large enough to cook properly, it's too large to use a spatula to fold it, and I don't make enough omelettes to have the knack of folding it by flipping the pan (especially where I tend to load it up with a bunch of extra toppings before folding).

Mostly, I should probably just make two 2-egg omelettes instead of going for 4-egg.

I do 3 egg and split it usually. I have a huge spatula I use for omelettes.

I do diner style but I try not to brown it, like it fluffier / less brown. My bf does like it a bit more cooked though :/

egg pic time

This is the most gorgeous egg dish I've ever made (huevos rancheros)
https://i.imgur.com/8StdRpO.jpg

another fried egg dish (kimchi fried rice)
https://i.imgur.com/Y2Z7Xyt.jpg

funnily, I don't really have a great photo for what I usually make. There is this
https://i.imgur.com/CUDocEa.jpg

Then various omelettes (I make these to throw in whatever I have in the fridge)
https://i.imgur.com/TUdj4ba.jpg
https://i.imgur.com/tO49Kog.jpg
https://i.imgur.com/yu4Vsbt.jpg (a bit too brown for me but still nice)

I like soft boiled eggs a lot
https://i.imgur.com/GvGQBwY.jpg
https://i.imgur.com/HaJgIae.jpg

Medium has its place
https://i.imgur.com/cZOCNXT.jpg

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Raw_Egg
11/21/20 7:18:00 PM
#42:


I like em' Raw
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SunWuKung420
11/21/20 11:10:58 PM
#43:


grimhilde00 posted...
runny yolk, cooked through whites

Those who prefer over easy do not have an issue with runny whites.

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SunWuKung420
11/21/20 11:15:00 PM
#44:


@[email protected]

Good scrambled and omelettes are about controlling the heat in contact with the egg.

I do this for a living. Constantly moving the cooked egg and exposing the uncooked egg to the heat is key. My omelettes and scrambled are so fluffy.

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Metalsonic66
11/21/20 11:19:09 PM
#45:


I know how to cook lol

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SunWuKung420
11/21/20 11:25:48 PM
#46:


Metalsonic66 posted...
I know how to cook lol

If that was true, you wouldn't claim it's all in the wrist since it's really about heat control.

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Metalsonic66
11/21/20 11:31:12 PM
#47:


The flip is all in the wrist. Heat control is more about preventing sticking and getting a proper texture

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JigsawTDC
11/21/20 11:32:49 PM
#48:


Sunny, until you can provide us pictures of your masterly prepared eggs that surpass kriemhild's pictures, she will hold the title of PotD's Official Master Chef.
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SunWuKung420
11/21/20 11:40:43 PM
#49:


JigsawTDC posted...
Sunny, until you can provide us pictures of your masterly prepared eggs that surpass kriemhild's pictures, she will hold the title of PotD's Official Master Chef.
I don't need to provide pictures. People pay me for my cooking. I don't really care if you doubt me.

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Soup_or_Science
11/22/20 12:04:15 AM
#50:


BUMPED2002 posted...
How do you like your eggs
Right. now.

Great idea, fellow eggman

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