How do you like your eggs?

[Roverlord off road spares]

Whilst savering one of life's simple pleasures of dipping a piece of toast into creamy soft boiled egg yoke, l wondered how every else likes their eggs.

POLL now open

[Saitch]

Soft boiled, scrambled, omelette, poached, fried and runny and of course, hard boiled curried.

[NavyDiver]

Any way they come especially bum nuts from family farms eaten on the farm. [biggrin]

Usually from the BBQ with masses of other family all enjoying the morning after[thumbsupbig]

[gofish]

My all time favourite is eggs benedict. If I go out for breakfast I always judge them by their hollandaise sauce....love it [wink11]

[Roverlord off road spares]

My all time favourite is eggs benedict. If I go out for breakfast I always judge them by their hollandaise sauce....love it [wink11]
posh and a connoisseur noch

[Roverlord off road spares]

Any way they come especially bum nuts from family farms eaten on the farm. [biggrin]

Usually from the BBQ with masses of other family all enjoying the morning after[thumbsupbig]
also known as Cackle fruit

[Roverlord off road spares]

Whilst researching eggs l found info on pro and cons of refrigeration and washing of eggs.
Should You Refrigerate Eggs? (https://www.healthline.com/nutrition/should-you-refrigerate-eggs#bottom-line)

Distressing though, I found a clip of hundreds of day old male chicks on a conveyor belt, it lead to a macerator an the live chicks were dropped in and macerated. Male chicks don't lay eggs an the egg production are expendable. it was distressing to watch, but a reallity, if some how they were at least allowed to grow to eating size they would of at least had a life of some sort. Probably not economical or the wrong breed of bird.

I made me feel a bit guilty eating eggs, but this is how it's done.

[Tombie]

Bacon and Eggs [emoji41]

A life long commitment for one, a days work for the other. [emoji56]

[Toxic_Avenger]

Unfertilised.

[V8Ian]

Laid.

[JDNSW]

I like boiled, poached, fried, but in my view, anyone who wants runny yolks can do the washing up!

[Saitch]

I like boiled, poached, fried, but in my view, anyone who wants runny yolks can do the washing up!

Aww, John. A couple of bacon rashers, heated baked beans on toast, with a runny googie on top?
Simply the perfect, breakfast ingredients!

[ChookD2]

mmmmm bum nuts. boiled soft or hard, fried any way, poached but not a huge fan, as well as scrambled.

aka cackle berries

not to be confused with dingle berries. :eek2:

[Homestar]

Had scrambled eggs for lunch today with a good dose of Parmesan Cheese, but favourites by far is poached - with runny yolks and slightly runny whites with lashings of cracked pepper. And of course of Avocado when possible - with Avo’s being $1 each recently that means right now’s a great time. [emoji106]

[350RRC]

Best ever was scrambled with a few chopped chives, bean shoots tossed in very briefly at the end on top of really good ham (cold) on top of Frank's rye bread containing caraway seeds, served in a penthouse overlooking PP bay.

Had it quite a few times, great recipe.

Frank sold the bakery in St Kilda and it was never the same.

Edit just to clarify: Egg was hot, probably more like an omelette, beanshoots crunchy, ham cold, rye toasted with a smear of butter.

It was nicknamed 'the chinese omelette.' Author / cook: Robert Swann, his missus leased the penthouse.

If you've also known him it'd be interesting to read your thoughts. [biggrin]

He should have been coined Greg, as in gregarious.

DL

[Roverlord off road spares]

omelete is another that should have been a choice.
interesting no one has raw, no one eaten steak tar tar with the raw egg cracked on top. french gourment

[austastar]

Hi,
Did a posting to RAF Tengah in Singapore (1967?) and got stuck there for a few weeks with the Merdeka riots.
The Airman's mess had a brilliant servery with a couple of local chefs serving eggs any way imaginable.
Cheers

[JDNSW]

Aww, John. .......

I was scarred for life as a child doing the washing up and having my efforts too often rejected by the wiper-upper because of egg yolk firmly attached to plates and cutlery.

Remember this was before detergents (so washing up was done with soap), before readily available abrasive scrubbers (you used salt as an abrasive that would not damage the plates or the silver), and definitely before automatic dishwashers (our family had three dishwashers - one female and two male, all under 21). Furthermore we had no hot water system, so washing up was only allowed one electric jug full of boiling water (I was too small to wash up when we got hot water out of the kettle on the wood stove). We are talking about roughly 60-75 years ago. I think that when I started on the washing up, I had to stand on a chair to reach the sink.

[350RRC]

I was scarred for life as a child doing the washing up and having my efforts too often rejected by the wiper-upper because of egg yolk firmly attached to plates and cutlery.

Remember this was before detergents (so washing up was done with soap), before readily available abrasive scrubbers (you used salt as an abrasive that would not damage the plates or the silver), and definitely before automatic dishwashers (our family had three dishwashers - one female and two male, all under 21). Furthermore we had no hot water system, so washing up was only allowed one electric jug full of boiling water (I was too small to wash up when we got hot water out of the kettle on the wood stove). We are talking about roughly 60-75 years ago. I think that when I started on the washing up, I had to stand on a chair to reach the sink.

Let me guess............. Velvet soap in the folding metal thing you shook in the sink?

DL

[NavyDiver]

Hi,
Did a posting to RAF Tengah in Singapore (1967?) and got stuck there for a few weeks with the Merdeka riots.
The Airman's mess had a brilliant servery with a couple of local chefs serving eggs any way imaginable.
Cheers

ever get Egg Banjo? OMG good at the wharf in Singapore. A google version is Nothing like the magic I ate - Chilli +

[austastar]

Hmm, nope, can't say yes to that one.
The worst eggs ever were at the Brinchang hotel in the Cameron Highlands. Cold china plate and swimming in near congealed grease, yuk!
Nothing at Scout camps ever was that unappealing.
Cheers

[JDNSW]

Let me guess............. Velvet soap in the folding metal thing you shook in the sink?

DL

I cant be sure, but I think Velvet was reserved for washing delicate fabrics. We probably Used Sunlight in the soap-saver. We bathed with Palmolive, hand (and feet/knees) washing was usually Solvol (boys tend to attract dirt, especially around old cars).

[Roverlord off road spares]

I find it gross when I see someone squirt tomatoe sauce over their eggs.

[rovers4]

Ahhh. The old Velvet soap bar.
My job was to cut the bar into squares as per the lines, and then into rectangles to fit the wire soap saver. This was from 1958ish up to 1972.
don't even know if it is still sold.

Also used on collars and cuffs in the laundry.

Blue bags in the laundry too, in an old sock.

In the bathroom it was Palmolive, or Pears, or Solvol.

In fact it is still palmolive in the bathroom.

[JDNSW]

I find it gross when I see someone squirt tomatoe sauce over their eggs.

I find it gross when I see someone squirt tomato sauce on a lot of things. Tomato sauce is appropriate on a few foods, including hot dogs, pies, sausage rolls etc, but not much else, and especially not eggs! (I have a son who, I think, rarely tasted anything except tomato sauce from about 2-30, and is still pretty much the same at nearly fifty. And, not surprisingly, his kids are nearly as bad - every time they are here I have to stock up on the stuff.

[windsock]

I find it gross when I see someone squirt tomatoe sauce over their eggs.

Don't know about over there but in some circles here it is called tucker-****er - and if not the right sauce, the name fits. [biggrin]

[1950landy]

Fried , turned & yoke broken / scrambled / omelette , all well cooked no runny stuff.

[austastar]

I find it gross when I see someone squirt tomatoe sauce over their eggs.Hi,
Don't the Navy chaps call that stuff Nelson's blood?
Cheers

[Tombie]

I find it gross when I see someone squirt tomatoe sauce over their eggs.

Best thing on eggs is Soy sauce.

[Tombie]

Hi,
Don't the Navy chaps call that stuff Nelson's blood?
Cheers

Redders

[NavyDiver]

Ahhh. The old Velvet soap bar.
My job was to cut the bar into squares as per the lines, and then into rectangles to fit the wire soap saver. This was from 1958ish up to 1972.
don't even know if it is still sold.

Also used on collars and cuffs in the laundry.

Blue bags in the laundry too, in an old sock.

In the bathroom it was Palmolive, or Pears, or Solvol.

In fact it is still palmolive in the bathroom.

Still for sale [thumbsupbig] Velvet Bar Soap Pure 4 Pack 400G | Woolworths (https://www.woolworths.com.au/shop/productdetails/785876/velvet-bar-soap-pure)
Spooky really. Back to eggs

I love a good eggs florentine. Fits in my pick for the POSH eggs which I am not at all [bigrolf]

[Gav 110]

Best thing on eggs is Soy sauce.

Worcester sauce on scrambled eggs

No poached eggs

Runny yolks but No clear whites

[emoji481][emoji481]

[V8Ian]

Best thing on eggs is Soy sauce.
Best thing on egg is another egg and melted cheese.

[Saitch]

Worcester sauce on scrambled eggs

No poached eggs

Runny yolks but No clear whites

[emoji481][emoji481]

Black sauce goes with anything.
I made mine own, a few years ago and I have to say, it was fantastic. A pretty involved, few hours in the kitchen, it was.

[Gav 110]

Black sauce goes with anything.
I made mine own, a few years ago and I have to say, it was fantastic. A pretty involved, few hours in the kitchen, it was.

I procured one a while back (15 odd years ago) it had anchovies, chillies and all sorts of lovely stuff
Tasted bloody awful
I left it to mature for a year or two in the fridge and it came good
Worst thing is I couldn’t find the recipe again
(Probably threw it out due to the original taste)🥃🥃

[Gav 110]

Bacon and egg toasted sandwich
Bacon on the outside of the bread
Egg (with a good dose of cracked pepper) in between the bread
The bacon fat makes the bread go doughy and the bacon goes nice and crispy

Oooooooahh[emoji482][emoji482][emoji482]

Maybe another thread is needed for toasted sandwich fillings

[Saitch]

STOP IT!!!

[scarry]

Maybe another thread is needed for toasted sandwich fillings

What about jaffal fillings,done over the camp fire or camp cooker??

Cant beat them in the cold weather.

[Gav 110]

What about jaffal fillings,done over the camp fire or camp cooker??

Cant beat them in the cold weather.

Jaffals, toasties, toasted sandwiches it’s the old polony debate all over again

Plain cheese, add a few slices of tomato or maybe tomato sauce, turn them into pizza Sanger’s with Italian herbs and capsicum,
Cheese and vegimite


I don’t mind cheese and banana for something different

Apple and cinnamon (with a dash of sugar),
Peaches with sugar (plums, nectarines or apricot go just as well)
Baked beans, spaghetti, leftover spag bol, sardines with sauce (of your choice)
Chicken cheese and pineapple
Chicken cheese and mayonnaise

The list goes on, there all good on a cold day

Dip them in soup
Dip them in sour cream
Add some ice cream
Add some custard

I’m only just starting
[emoji481][emoji481]

[350RRC]

Well............. I do like restaurant poached eggs on bacon on toast.

Mate of mine had a restaurant who could do this the way I wanted close by.

Was fascinated how they could do the poachies in the pot (never watched) and get them perfect every time, so I'll teach myself. [bigwhistle]

Knew the theory, white vinegar, blah, blah. Could get close sometimes, took pics when I thought I was getting close, sent to the owner who'd come straight back with pics of perfection.

It's one of those things............. I can just do it now without even really thinking about it ........ perfect little balls of bliss soft in the middle every time. (took 2 years [bigwhistle]) And have shown others.

DL

[rovers4]

It is jaffles.

Old ones were round. (Suited the round oblong tin loaves). Newer ones are square. Can be single or double. Can be done at home on a cold night on the open fire or wood heater if you build the fire right. Have even tried cooking on gas. A gas multi ring would be better than a simple ring.

Cook the egg first either poached or fried. Spray the insides of the iron. Slice of commercial bread just overflowing the edge, then confining the goodies within the square: slice of meat if you like, the egg, some baked beans, maybe a slice of gherkin, some melty cheese, the second slice of bread and close. Trim the crusts (a.k.a. ciggies for kids).

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.

Fire not too hot. Best to sit the iron on the coals. Check after a few minutes. When golden turn to do other side.
Once that side is done too, onto a plate and a bit of tom sauce on top. A knife and fork job.

Other fillings might allow finger pick-up, but eggs from scratch would always be runny. So a bit of precook is best.

Combinations are endless. Even sardines, any leftovers, diced bacon, tinned spag. But including an egg helps.

Not to be confused with the triangular cutting cookers called snackmakers.

[Gav 110]

It is jaffles.

Old ones were round. (Suited the round oblong tin loaves). Newer ones are square. Can be single or double. Can be done at home on a cold night on the open fire or wood heater if you build the fire right. Have even tried cooking on gas. A gas multi ring would be better than a simple ring.

Cook the egg first either poached or fried. Spray the insides of the iron. Slice of commercial bread just overflowing the edge, then confining the goodies within the square: slice of meat if you like, the egg, some baked beans, maybe a slice of gherkin, some melty cheese, the second slice of bread and close. Trim the crusts (a.k.a. ciggies for kids).

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.

Fire not too hot. Best to sit the iron on the coals. Check after a few minutes. When golden turn to do other side.
Once that side is done too, onto a plate and a bit of tom sauce on top. A knife and fork job.

Other fillings might allow finger pick-up, but eggs from scratch would always be runny. So a bit of precook is best.

Combinations are endless. Even sardines, any leftovers, diced bacon, tinned spag. But including an egg helps.

Not to be confused with the triangular cutting cookers called snackmakers.
Only use butter, none of this margarine or spray
The only time I don’t use butter (maybe sometimes) is when I do the bacon and egg varieties mentioned earlier
Also works well with a minute steak on one side, bacon on the other and a bit of onion with the egg (don’t forget the pepper)

I’ve always put the eggs in raw

Coals not to hot

If the eggs not fully done it doesn’t take long the finish off while cooking the next culprit

Like I said before the “whites” have to be white, that slimy mouthfeel of “clear” whites makes me crawl
Gooey yolk makes for good taste (and good mess if you let it get on your shirt)

We’ve always called them toasted sandwiches or toasties wether in the old irons, triangle cut or flat grill type electric cookers
We have a couple of old irons that cut the triangles, probably early 70s era, from my parents, stashed away at the farm somewhere
[emoji482][emoji482][emoji481]🥃🥴🤪

[Gav 110]

Back to eggs

Fried eggs
Low heat, good dollop of butter with a splash of oil, cook only until their skinned up enough to flip, salt and pepper before the flip, leave to simmer in the butter until the white is cooked and remove from pan onto fresh slice of buttered toast
If the yolks not runny, feed it to the dog and start again

Scrambled eggs in pan
Mix eggs with a splash of cream (milk if cream not available ((none of this low fat jizz)), salt and pepper
Low heat, good dollop of butter (no oil), add the egg mix
Fold eggs as they skin up on the base of the pan until just done
Serve on fresh buttered toast with a splash of Worcestershire sauce

Scrambled eggs in microwave
Same mix as above in microwave proof dish, add butter to mix and zap on high for 1 minute, fold cooked edges into the middle, then blasts of 30 seconds, folding in between until just cooked
Serve with the obvious

Eggs on toast seem to go well with baked beans
For the best beans (pick your favourite brand), add a good dollop of butter during the heating process for creamy beans
🥴🥴[emoji481][emoji505][emoji505]

Boiled eggs
Boil water, reduce heat and add eggs gently (use a spoon to stop the splashing) before increasing heat again
Boil for 4 minutes (small bantam eggs), 6 minutes (large eggs), or somewhere in between for in between eggs
Cool in cold water immediately for a minute or two and serve with salt, pepper and a good dollop of mayonnaise
Cut some fresh buttered toast into halves (or fingers for the kids) and soak up that runny yolk goodness
If the eggs get overcooked, no big deal, the dog gets a feed of eggs or mash up with salt pepper mayonnaise and curry powder (to taste) and serve on fresh buttered toast

Poached eggs
See post by 350RRC
Watery eggs don’t go well with butter (or mayonnaise)

🧈🧈🧈

Gav

[Homestar]

Well............. I do like restaurant poached eggs on bacon on toast.

Mate of mine had a restaurant who could do this the way I wanted close by.

Was fascinated how they could do the poachies in the pot (never watched) and get them perfect every time, so I'll teach myself. [bigwhistle]

Knew the theory, white vinegar, blah, blah. Could get close sometimes, took pics when I thought I was getting close, sent to the owner who'd come straight back with pics of perfection.

It's one of those things............. I can just do it now without even really thinking about it ........ perfect little balls of bliss soft in the middle every time. (took 2 years [bigwhistle]) And have shown others.

DL

Yep, took me some time to perfect mine too - I've watched others do it and I cringe. I have a pan especially for poached eggs and it doesn't get used for anything else. [smilebigeye]

Hmmm, think I'll go make some now come to think of it...

[austastar]

Hi,
I like eggs done in a non-stick pan and use a small saucepan lid to keep the heat in over the egg(s).
It cooks the whites and leaves the yolks runny.
If left till last, the yolk is a bliss bomb of flavours so savour.
Cheers

[RANDLOVER]

I think my favourite forms is omelettes.

[Roverlord off road spares]

I tried this after watching Peter Russel Clarke cook the perfect soft boiled egg. its a lot of stuffing around but resultis good with set whité ( not rubbery) and a consistent soft creamy yolk.

Egg must be at room temperature ( no straight out of fridge)

boil water reduce to simmer

pierce bottom of egg with a sewing pin this is to release trapped air that expands as eggg is heated and stops cracking.
lower egg into simmering water with a spoon, don't let water get below simmer.
simmer egg for 5 minutes , remove from heat and rinse under cold water to cool and prevent overcooking

[gusthedog]

Poached for the win. Love it. Although you have to be quick to still get the perfect runny yolk without any of that evil runny white crap!

[Toxic_Avenger]

It is jaffles.

...

The bread can be spread with marg or butter - in the days before spray we used to spread both sides of each slice before loading up.



Only use butter, none of this margarine or spray

Both wrong.

Whole egg Mayonnaise instead of butter on the outside of the arrangement.
Thank me later.

Proper Mayo has higher smoke point, creates a great golden crust without the burning of other fats. Plus, who doesn't like Mayonnaise- IS GOOD FOR YOU!!!

[Roverlord off road spares]

, who doesn't like Mayonnaise- IS GOOD FOR YOU!!!

Many years ago some one said Sydney siders put Mayo on everything like burgers and snags where as Victorians put tomatoe sauce

[Roverlord off road spares]

currried eggs with a topping of caviar.
or
French toast any one ?

[windsock]

currried eggs with a topping of caviar.
or
French toast any one ?

Grew up with french toast a regular weekend breakfast from mum. Good memories, thanks.

[Roverlord off road spares]

what about toad in the hole?

[Roverlord off road spares]

We probably all agree eggs are pretty versatile, the meals they make the are used in cakes mixes, yje are used as a wash to coat bread crumbs on schintzels cutlets and patties.
But what possessed a man or woman to dig up an egg that had been buried for a hundred years and eat it, then proclaim it a delicacy? (insert vomit here)

[Saitch]

We probably all agree eggs are pretty versatile, the meals they make the are used in cakes mixes, yje are used as a wash to coat bread crumbs on schintzels cutlets and patties.
But what possessed a man or woman to dig up an egg that had been buried for a hundred years and eat it, then proclaim it a delicacy? (insert vomit here)

...................and after all that time, how did they remember where it was buried?

[Gav 110]

We probably all agree eggs are pretty versatile, the meals they make the are used in cakes mixes, yje are used as a wash to coat bread crumbs on schintzels cutlets and patties.
But what possessed a man or woman to dig up an egg that had been buried for a hundred years and eat it, then proclaim it a delicacy? (insert vomit here)

Probably the same people who wait for the chicken to be half developed before eating it
🤢🤢🤮🤮

[workingonit]

A life long commitment [emoji56]

You mean 'long life' (like milk) pre-sliced in a can from overseas (deli talk at the local grocery shop). I made the mistake of asking how long it takes them to slice the meat in the back room...na, we use a can opener. [bigsad]

[Tins]

We probably all agree eggs are pretty versatile, the meals they make the are used in cakes mixes, yje are used as a wash to coat bread crumbs on schintzels cutlets and patties.
But what possessed a man or woman to dig up an egg that had been buried for a hundred years and eat it, then proclaim it a delicacy? (insert vomit here)

Probably the same thing that possessed someone to eat an oyster.

[Saitch]

Probably the same thing that possessed someone to eat an oyster.








Terry Pratchett quote (http://www.chrisjoneswriting.com/terry-pratchett-quotes/sex-terry-pratchett-quote16)

Food as an aphrodisiac was not a concept that had ever caught on in Lancre, apart from Nanny Ogg’s famous Carrot and Oyster Pie.*
*Carrots so you can see in the dark, she’d explain, and oysters so’s you’ve got something to look at. (LL)

[Tins]

Terry Pratchett quote (http://www.chrisjoneswriting.com/terry-pratchett-quotes/sex-terry-pratchett-quote16)

Food as an aphrodisiac was not a concept that had ever caught on in Lancre, apart from Nanny Ogg’s famous Carrot and Oyster Pie.*
*Carrots so you can see in the dark, she’d explain, and oysters so’s you’ve got something to look at. (LL)







Featured in the Joy of Snacks. I'm a huge fan of Pratchett.