Dragon Forge Design
New member
useually scrambled because its hard to screw em up.
I do love a soft boiled egg on toast though..
I do love a soft boiled egg on toast though..
How do you like your eggs?
- Thread starter supervike
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mattsterbenz
New member
I love eggs! Scrambled, over-easy, hard-boiled, poached, etc. The only downside is that eggs give me horrible gas! lol
-Matt
-Matt
arogers907
New member
Oh good lord, YUCK!
Raw eggs... well, Ok. But Redbull?!? That\'s gotta have a pucker factor of what? 9.7?
Infidel Castro
New member
I concur.
freakinacage
Well-known member
poached, boiled or scrambled (if scrambled, it has to be over cooked till rubbery!)
or in a brekkie sarnie. they do them at local shop in one of the hospitals i used to work at. 1 sausage, 1 eggs and 2 bacon, warmed up in a white roll. lush. used have 2 for lunch when i was up there. i went back the other day and got 2 but didnt realise that the rolls were bigger to hold double the ingredients!! god that filled me up but felt soooo goooooooood
or in a brekkie sarnie. they do them at local shop in one of the hospitals i used to work at. 1 sausage, 1 eggs and 2 bacon, warmed up in a white roll. lush. used have 2 for lunch when i was up there. i went back the other day and got 2 but didnt realise that the rolls were bigger to hold double the ingredients!! god that filled me up but felt soooo goooooooood
alextheartist
New member
For poached i do:
side of white toast, butter this , then marmite all over thaat, then put the egg on (cooked previously), then mature cheddar over that, then a healthy dosage of pepper all over..
Now that is nice!!
Alex
side of white toast, butter this , then marmite all over thaat, then put the egg on (cooked previously), then mature cheddar over that, then a healthy dosage of pepper all over..
Now that is nice!!
Alex
Been watching \"Runaway Bride\", Jim?
For me Scrambled or as an Omlette Only.
Biology classes and disecting fertilised eggs put me right off, almost to the point for turning vegetarian.
War Griffon
New member
Boiled but runny so I can dip my soldiers in
Poached runny on toast
Fried with steak and chips
Cheesy hammy eggy Any body in the Navy or Royal Marines will understand
Bacon & egg sandwich with a runny egg and lots of tomato sauce, oh how I would love some decent bacon other than the crap American bacon they are trying to feed us out here
I can\'t go on any more its making my mouth water...
Poached runny on toast
Fried with steak and chips
Cheesy hammy eggy
Any body in the Navy or Royal Marines will understand Bacon & egg sandwich with a runny egg and lots of tomato sauce, oh how I would love some decent bacon other than the crap American bacon they are trying to feed us out here
I can\'t go on any more its making my mouth water...
Amazon warrior
New member
All this talk of eggs made me have some for breakfast this morning- yummy scrambled eggs on toast!
arogers907
New member
Me too. Me too!
Fried and on toast this morning. Yummers!
Fried and on toast this morning. Yummers!
Amazon warrior
New member
lol
Wren
Member
Cooked until solid, whether scrambled, poached, fried, omletted, boiled, however, they must be cooked until no trace of sliminess remains! I felt this way long before they started putting salmonella warnings on restaurant menus. The upside for me is now that the restaurants are paranoid about it I don\'t have to spend 5 minutes explaining how I want my eggs to the waitstaff.
Amazon warrior
New member
Before this disappears off the 1st page, I\'m going to share with you all my recipe for Anglesey* Eggs. Whether you like it or not!
First, figure out how many people you\'re feeding. Then peel enough potatoes to give everyone a decent serving of mash. Wash some leeks (~1 per person) and chop into 1\" pieces. Boil the potatoes and leeks in salted water together until both are tender and ready to be mashed. While the spuds and leeks are cooking, pre-heat the oven (~200-230 oC works for me) and hard-boil some eggs - I reckon on about 2 per person - peel them and cut them lengthwise into halves or quarters, whichever pleases you more.
When the spuds and leeks are cooked, drain and mash them together with LOTS of butter and milk until you have a nice fluffy green mash, then season with salt and pepper. Spread about half the mash in a shallow** oven-proof dish, then the hard-boiled egg pieces, then the last of the mash, roughing up the top with a fork for extra crispy goodness. Grate some cheese - very strong cheddar for preference - and sprinkle it over the top, then bung it in the oven for ~15 mins or until it\'s golden brown and sizzling. Eat and enjoy!
Note: Crispy bacon bits or ham are a really good addition - sprinkle them on top with the cheese or mix through the mash. In fact, pretty much anything you think will be a good addition probably will be. The one I\'m eating right now has blue cheese and tuna in it. The original recipe called for a white cheese sauce to be poured over the mash, but I can never be arsed to do that any more - it\'s too much washing up and if you add enough butter and milk to the mash, you don\'t need extra sauce.
* For those who\'ve never heard of it, Anglesey is a smallish island off the coast of North Wales.
**Remember kids! The shallower your dish, the better your crispy topping-to-filling ratio will be!
First, figure out how many people you\'re feeding. Then peel enough potatoes to give everyone a decent serving of mash. Wash some leeks (~1 per person) and chop into 1\" pieces. Boil the potatoes and leeks in salted water together until both are tender and ready to be mashed. While the spuds and leeks are cooking, pre-heat the oven (~200-230 oC works for me) and hard-boil some eggs - I reckon on about 2 per person - peel them and cut them lengthwise into halves or quarters, whichever pleases you more.
When the spuds and leeks are cooked, drain and mash them together with LOTS of butter and milk until you have a nice fluffy green mash, then season with salt and pepper. Spread about half the mash in a shallow** oven-proof dish, then the hard-boiled egg pieces, then the last of the mash, roughing up the top with a fork for extra crispy goodness. Grate some cheese - very strong cheddar for preference - and sprinkle it over the top, then bung it in the oven for ~15 mins or until it\'s golden brown and sizzling. Eat and enjoy!
Note: Crispy bacon bits or ham are a really good addition - sprinkle them on top with the cheese or mix through the mash. In fact, pretty much anything you think will be a good addition probably will be. The one I\'m eating right now has blue cheese and tuna in it. The original recipe called for a white cheese sauce to be poured over the mash, but I can never be arsed to do that any more - it\'s too much washing up and if you add enough butter and milk to the mash, you don\'t need extra sauce.
* For those who\'ve never heard of it, Anglesey is a smallish island off the coast of North Wales.
**Remember kids! The shallower your dish, the better your crispy topping-to-filling ratio will be!
Einion
New member
Poached eggs are experiencing a bit of a renaissance with me currently. On brown toast, sprinkling of salt and white pepper, mmmm.
I also like \'em:
boiled (v. soft and hard)
fried (sunny side up)
scrambled (slightly soft preferred, definitely not bouncy)
My vote for the best way of eating an egg would probably go to Eggs Benedict, although it\'s not something you\'d want to have too often obviously. Well, unless you want coronary heart disease.
Einion
I also like \'em:
boiled (v. soft and hard)
fried (sunny side up)
scrambled (slightly soft preferred, definitely not bouncy)
My vote for the best way of eating an egg would probably go to Eggs Benedict, although it\'s not something you\'d want to have too often obviously. Well, unless you want coronary heart disease.
Einion
Originally posted by Amazon warrior
Before this disappears off the 1st page, I\'m going to share with you all my recipe for Anglesey* Eggs. Whether you like it or not!
First, figure out how many people you\'re feeding. Then peel enough potatoes to give everyone a decent serving of mash. Wash some leeks (~1 per person) and chop into 1\" pieces. Boil the potatoes and leeks in salted water together until both are tender and ready to be mashed. While the spuds and leeks are cooking, pre-heat the oven (~200-230 oC works for me) and hard-boil some eggs - I reckon on about 2 per person - peel them and cut them lengthwise into halves or quarters, whichever pleases you more.
When the spuds and leeks are cooked, drain and mash them together with LOTS of butter and milk until you have a nice fluffy green mash, then season with salt and pepper. Spread about half the mash in a shallow** oven-proof dish, then the hard-boiled egg pieces, then the last of the mash, roughing up the top with a fork for extra crispy goodness. Grate some cheese - very strong cheddar for preference - and sprinkle it over the top, then bung it in the oven for ~15 mins or until it\'s golden brown and sizzling. Eat and enjoy!
Note: Crispy bacon bits or ham are a really good addition - sprinkle them on top with the cheese or mix through the mash. In fact, pretty much anything you think will be a good addition probably will be. The one I\'m eating right now has blue cheese and tuna in it. The original recipe called for a white cheese sauce to be poured over the mash, but I can never be arsed to do that any more - it\'s too much washing up and if you add enough butter and milk to the mash, you don\'t need extra sauce.
* For those who\'ve never heard of it, Anglesey is a smallish island off the coast of North Wales.
**Remember kids! The shallower your dish, the better your crispy topping-to-filling ratio will be!
Oh my, that does sound delicious!
