Re: How do you like your eggs?

ladyroxanne · ‎03-09-2010

my very, very favorite and i very rarely eat them is poached on top of corned beef hash. the best i ever ate them was in nyc.

i also like omlettes.

Jenni_Mommy · ‎12-30-2016

I love eggs My specialty is this egg hash mix thing. I brown up some as usual and then add eggs and breakfast sausage bits let that cook through, then add bacon bits and shredded Mexican cheese and cover for 5 minutes. It is amazing and a go to when I need something quick or don't want to cook a 'full meal.' I love eggs pretty much every way but picked and when I have them in an egg sandwich or just with toast, the yolks gotta be runny!!

sunshine45 · ‎03-09-2010

@ladyroxanne wrote:
my very, very favorite and i very rarely eat them is poached on top of corned beef hash. the best i ever ate them was in nyc.

i also like omlettes.

that is delicious also! i had them that way at the carnegie deli in vegas a few months ago.

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Bri21 · ‎12-30-2016

We order deviled eggs for an appetizer sometimes. They make them with jalapeño and bacon. So, so good with a margarita. Lol

cherry · ‎03-09-2010

I like a western omlette ,with no cheese

ChynnaBlue · ‎05-22-2012

Cooked. Aside from that, I'm not picky. Eggs are yummy.

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Cranberries · ‎03-09-2010

Scrambled or like an omelette.
Hard boiled.
Or in a casserole, which makes them kinda like cooked scrambled texture.
I cannot (will not) eat fried runny yolky eggs. I mentally gag when people dip toast in runny egg yolks. 😶

Irshgrl31201 · ‎03-18-2010

Soft or hard boiled (depending on what I am eating it), scrambled, over medium or poached.

I eat a lot of eggs. The perfect food.

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just bee · ‎03-10-2010

Many ways, but my favorite is how my Italian mother served them. I found a place near Boston that served them the same way and I almost wept on my plate.

A generous, torn off hunk of great bread (Italian or French) with over-easy eggs on top and lots of runny yolk. But no snot.

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RedTop · ‎09-01-2010

I'm allergic to egg whites, so I avoid eggs for the most part. They can be an ingredient in a recipe. I will push my limits with French toast, a deviled, or pickled egg occasionally.