Alright, Serious Question of The Day: How Do You Like Your Eggs?

[carolinachurchwarden]

Alright, time to get serious this morning. I get real serious when it comes to breakfast. It's my favorite meal of the day and sometimes even have it for supper.
I love mine over easy, but scrambled with a little thyme ain't bad either. I love to make hash browns and put my over easy egg on top and break the yolk over the top.
So, the serious question of the day this time, is how do you like your eggs?

 

[Chasing Embers]

Over easy on a cheesburger.

 

[mikethompson]

filled with Christmas Cheer or Irish Flake

 

[workman]

Easy, hard boiled on pickled herring, fried with sausages and baked beans sunday mornings, scrambled on smoked salmon, they are good in all their glorious manifestations.

 

[carolinachurchwarden]

filled with Christmas Cheer or Irish Flake

Touche Mike!

Over easy on a cheesburger.

Yep, that's a favorite of mine too!

 

[Chasing Embers]

filled with Christmas Cheer

Like this? :mrgreen:

Easy, hard boiled on pickled herring

8O
That sounds amazing!

 

[carolinachurchwarden]

hard boiled on pickled herring

Can't say as I've ever had it. I believe that's a Mid-West, Scandinavian dish, right? Now I used to eat them all the time scrambled in with salmon. It was from a can, but hey, that's how my great aunt liked it.

 

[cosmicfolklore]

Growing up, my granddad would make me what he called "brains-n-eggs" which were these delicious pink scrambled eggs that had this ham-like flavor that just melted in your mouth. They were my absolute favorite. Later, I realized that they were pork brains mixed in with the eggs. But, by then I was hooked.

Not wanting to buy pork brains in a can, and no good source for brains (ha ha), they remain a fond memory. ::

 

[haparnold]

Ooh, that's a Southern staple right there. I also had a decent share of hog brains and eggs as a kid, and a few years back I saw them on the menu at a diner in Tennessee. When I tried to order them, the waitress said "um, you know that has like a month's worth of cholesterol in it, right?"
Nowadays, I like mine scrambled hard with just black pepper.

 

[carolinachurchwarden]

Michael I used to eat the same thing growing up. My great aunt made "brains and eggs" in the mornings with grits, red eye gravy, fresh garden tomatoes, percolator coffee and toast. Never figured out if they were actually brains or not, but either way, it was delicious as hell.

 

[cosmicfolklore]

When I tried to order them, the waitress said "um, you know that has like a month's worth of cholesterol in it, right?"

Interesting. I bet they had sausage gravy on the menu. I wonder if she warns people of the same thing about that.

 

[cosmicfolklore]

Darnit, now I am hungry, and all I had before heading out the door was a bowl of oatmeal, ha ha.

 

[haparnold]

I can see it now. Every diner across the US has to stamp this on their hog brains:
"Warning: this product contains cholesterol. Cholesterol is an addictive chemical"
Shortly after you get the plain packaging laws, so children don't develop brand loyalty to hog brains...

 

[Chasing Embers]

My grandmother would cook a Spring pig for Thanksgiving, and other than the brains, everything was fair game. Go after the brains and you got rapped sharply on the noggin with her cane handle. Those were hers.

 

[Chasing Embers]

Darnit, now I am hungry, and all I had before heading out the door was a bowl of oatmeal, ha ha.

Hell, I was getting ready to go to bed, now I'm getting eggs out to fry.

 

[dochudson]

Poached laid on top of a pile of corned beef hash

 

[prndl]

Daily.

 

[scloyd]

Over easy, scrambled, hard boiled and deviled. Any way as long as they're not runny (Danny Thomas style).

 

[jeff540]

Over easy cooked in the cast iron skillet with a good dab of bacon fat. Dash of cajun seasoning on top usually, then severed with toast and bacon.
If I'm feeling fancy, then scrambled with two extra yolks and heavy cream, some fresh chives and finely shredded cheese. Gently tossed in the iron skillet with butter until just barely set.

 

[techie]

I like eggs in almost any form: over easy with runny yolks for dipping my buttered toast. Scrambled with salt and pepper. Hard-boiled topped with salt. I enjoy a good omelet too, most often with ham & cheese mixed in.
As for the brains-n-eggs, of course it's high cholesterol - the brain produces its own cholesterol and, at least in the human brain, contains about 20% of the body's cholesterol. I'm of the belief that folks make too much a fuss over cholesterol.