<p>Hate boiled, poached, deviled, eggs benedict . . .
Will eat scrambled and omelets . . .
The perfect egg is fried with the yolk slightly cooked but still runny and unbroken when flipped - on toast</p>
<p>I love eggs, usually have them soft-boiled, because I have an egg cooker that does it automatically. I’ve tried to poach eggs and always get a messy result.</p>
<p>Green, with ham ;)</p>
<p>^^^I have actually had green eggs!</p>
<p>I love omelettes, but a proper omelette (to me) has to be made with milk, not just what essentially amounts to scrambled eggs, just shaped.</p>
<p>Love deviled eggs!</p>
<p>Sunny side up eggs are good. Poached eggs are wonderful. I even like just the simple, hard-boiled eggs, or eggs over hard.</p>
<p>So, pretty much all eggs…</p>
<p>I really like scrambled eggs. However, with these, my mom likes to overcook them (in my opinion) because she doesn’t want them to be raw. I enjoy them more when they are fluffy.</p>
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I always put milk in my scrambled eggs. </p>
<p>Interesting! So, is the difference between scrambled eggs and omelette for you just the shape?</p>
<p>I detest milk in either scrambled eggs or omelettes. Cheese, on the other hand, belongs in both.</p>
<p>My kids ended up not ever linking scrambled eggs eaten out since they got addicted to the “with cheese” version using our home-raised eggs (which already taste better - the eggs are a darker color and “more rich” for lack of better words).</p>
<p>I use a little milk. As eggs start to cook, cheese added. Sides lifted, so runny part goes to sides of pan. Then omelette folded in 3, flipped, and always comes out well.</p>
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<p>Me, too…also potato salad…especially mustard potato salad…very devil eggish.</p>
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<p>Yup…got one, too. Love it…put the eggs in, walk away…do something else…come back eggs done.</p>
<p>While it’s not my personal favorite, I scramble my eggs with a little bit of milk and cheese; it’s the way I was taught. Currently, I avoid scrambled eggs since they are prepared in bulk in the dining hall.</p>
<p>My favorites:</p>
<p>Over-easy
Benedict
Deviled
Omelette - if not over-cooked</p>
<p>Ditto #20, but must be fried in bacon fat. </p>
<p>mom2ck . . . you are exactly the person who I wouldn’t want to meet at a potluck! :)) </p>
<p>Your post makes me feel as though you’ll start talking about salads that don’t involve vegetables at any moment ;)</p>
<p>I eat a lot of eggs because I’m low-carbing. Mostly scrambled or over-easy. Sometimes I get a hankering for soft boiled eggs.</p>
<p>My mom used to poke little holes with a thumb tack in the flat end of raw eggs on the larger end (where the air pocket is) before boiling them to make them easier to peel. I’m too lazy to do that.</p>
<p>Oh, and my kid likes “egg rice” - I start frying cooked rice and dump beaten egg over it and keep mixing. Soy sauce to taste.</p>
<p>I love <em>good</em> deviled eggs. <em>Good</em> egg salad. Scrambles with vegetables and sausage and cheese and so forth. Omelettes and fritattas with the same. Eggs Benedict, divine. Egg McMuffins (so sue me), and Bacon, Egg and Cheese Biscuits. Quiches. Cauliflower gratins. Souffles. Anything thatdoes NOT involve a runny white!</p>
<p>I like scrambled eggs, no milk, but little bits of cream cheese, and snipped chives. I also like scrambled eggs with fresh basil and parmesan and diced tomato ( and a little milk or cream). I love quiche, spinach and asparagus and lorraine. I had an omelette the other day, with asparagus and brie. Simple poached eggs, hard boiled, deviled, fried over easy with bacon… eggs rock. I do get kind of freaked out by the scrambled eggs at breakfast buffets, because they’re often cold (in parts) or rubbery. </p>
<p>I like scrambled eggs and omelets, but I actually prefer just the egg whites. I’ve made egg white mini omelets with fresh snipped chives and swiss cheese. I’ve also frequently just fried up a couple of egg whites. But my favorite way to eat egg whites is as meringue, preferably in Floating Island (i.e. île flottante). </p>
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<p>I never had an issue with scrambled eggs at my college’s dining hall on their own merits. However, I will feel my breakfast is incomplete if it wasn’t served with ketchup and a heaping serving of home fries/hash browns/corned beef hash and lots of sausages/bacon. </p>
<p>I also eat an egg most mornings. I have very small Tupperware type containers. Put a dab of butter In the container around the sides. Crack the egg in. Poke it once or twice. Add a little salt and pepper - microwave till whites are cooked but yolk is semi soft. I take it to work and eat it an hour or so after making it.</p>
<p>My mom had one of those egg poacher pans when I was young - water underneath the egg cup sections. Loved dipping my toast in. I try not to eat much toast these days. Also like eggs scrambled with stuff added in like onions, herbs, cheese. And a little hot sauce! </p>
<p>Have you ever had oven baked scrambled eggs???
<a href=“http://allrecipes.com/recipe/oven-scrambled-eggs/”>http://allrecipes.com/recipe/oven-scrambled-eggs/</a></p>