How would you like your eggs fixed?

[ravens_cry]

Over . . .whatever, so they are golden brown and crunchy on both sides, but still gooey in the yolk.
Difficult, but delicious when done right.

[swampyankee]

Over easy.

[Gemini]

Shaken, not stirred.

[Jeff Root]

Somebody told me he made eggnog that way once.
He said it worked. I doubt that, but I haven't tested
it myself to find out.

-- Jeff, in Minneapolis

[billslugg]

When you grind dried corn in a stone mill, the output contains a coarse component that is sifted out of the corn meal. This product is comprised mainly of the germ of the seed. It is harder and does not want to turn into flour. It was considered an inferior food for poor people. By soaking and boiling it is made palatable. My state, Georgia, appointed grits as the state Prepared Food in 2002.

[mike alexander]

After further thought, I realized I like my eggs prepared by someone else.

[Trebuchet]

It's just occurred to me that if you make boiled eggs, you are fixing something that isn't broken, even though you intend to break it later!

[grapes]

You're suggesting we should make an exception to BAUT's motto? If it ain't broke, don't fix it, except boiled eggs? I'll add it to the agenda for this summer's mod meeting in São Tomé (they're thinking of re-naming Pico Cão Grande to the Great Mod Peak).

[nosbig5]

After further thought, I realized I like my eggs prepared by someone else.

Amen to that, brother!

I rarely eat eggs unless we go out for breakfast.

Over . . .whatever, so they are golden brown and crunchy on both sides, but still gooey in the yolk.
Difficult, but delicious when done right.

This is the perfect way to eat a fried egg. I like most of my hot foods to be a little "singed."


To paraphrase Dos Equis, "I don't always eat eggs, but when I do I prefer over-hard"

[weatherc]

It depends on how I want my eggs that day.

Scrambled? Low heat with a lot of stirring/agitation while cooking; best when mixed with a little milk or half-and-half before pouring into the pan. The trick with scrambled eggs is to take them off the heat before they're completely done, and allow for some carryover cooking. Done correctly, they turn out slightly fluffy.

Omelet? Medium to medium-high heat, cooked until a little brown.

Over easy? Medium to medium-high heat, a little brown on the bottom, flipped over for just a few seconds.