poll What is your favorite way to eat/prepare eggs?

[Bob]

Eggs are one of the world's most perfect foods and can be prepared in a diverse number of ways.

How do you like your eggs?

Vote in the poll above and let us know below.

 

[Qapla]

I like baked eggs

Spoiler

 mixed with some cocoa, baking powder, sugar, flour, butter and vanilla ...

 

Edited November 2, 2023 by Qapla

[Geezy]

I didn’t see a poll but I really can’t pick a favorite. I like them any way you can fix them other than balut.
It mostly just depends on what mood I’m in but I will say this, it is the one food I never I never tire of.


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[Bob]

13 hours ago, Geezy said:

I didn’t see a poll

It probably doesn't show up in Tapatalk. But if you came to Carnivore Talk using your web browser you would see the poll above the first post at the top of the page.

13 hours ago, Geezy said:

I like them any way you can fix them other than balut.

I just google "balut eggs". Yes, that would be a negative for me too, lol.

13 hours ago, Geezy said:

It mostly just depends on what mood I’m in but I will say this, it is the one food I never I never tire of.

Same here. I like to switch things up usually, so I never make them the same way two days back-to-back.

[Geezy]

Ok I went there and found the poll but I just can’t decide because I just like them all too much.


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[Debashis]

I voted for sunny side up, scrambled eggs, poached eggs, and omelettes. I love having eggs in these forms. 

[Steven2023]

I really love eggs because they are so versatile and delicious. Omelets are among my favorite ways to prepare them with scrambled following close behind. I usually put all my toppings that I would put in the omelets right in the scrambled eggs.

BTW, I recently discovered a great way to make scrambled eggs by a well-known chef. Except for the white truffle oil, the recipe looks like it can pass most carnivore diets. 

You can check out his recipe and methodology here: https://chefjeanpierre.com/recipes/scrambled-eggs/

 

[Bob]

Hey @Steven2023 - thanks for sharing. I would have never imagined there was an art to scrambling eggs, lol. I usually butter or tallow my pan, get 'er done, and salt and season afterwards. Next time I am going to try the extra yolk and salting the mix first and letting it sit for 15 minutes. I would have never thought of that.

[Qapla]

I watched the video. I have never tried any color truffle oil on eggs or any other food. I actually like my scrambled eggs a little drier than his looked. They can be drier and still be fluffy.

He is right that you don't want the pan too hot, though I can still get fluffy eggs with a hotter pan. I find two things help with the fluffiness. One is to whip some air into the eggs - I do this by using a small cordless food processor. The second is to remove them from the pan while they still look a little wet because they will finish cooking on the plate.

I might also mention, I no longer boil eggs - I steam them. To do this, I put a small amount of water in a pan large enough for 12 eggs. I bring the water to a boil and place a steamer basket in the pot. I then place the cold eggs on the basket ... the eggs should stay in the fridge until you are ready to cook them. I place a lid on the pot and set a timer for 13 minutes. When the timer goes off, I remove the eggs from the pot and place them in a bath of water with ice. They will cool fairly quickly and be much easier to peel. 13 minutes will produce nice, hard-boiled eggs with a somewhat fluffy yolk.

I don't care for soft-boiled eggs or runny yolks.

Edited November 26, 2023 by Qapla

[Geezy]

I also steam my eggs. I get more consistent eggs this way. I do six minutes for soft boiled and ten minutes for hard.


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[Bob]

Interesting. I'll have to try this steaming method. I've always just put them in boiling water.

10 hours ago, Qapla said:

I don't care for soft-boiled eggs or runny yolks.

I'm fine with an egg over-medium with some runny yolk. Over easy or other less-than-fully-cooked methods not so much. 

I've never had a soft-boiled egg. The thought of a cold, not quite hard boiled egg with some runny yolk sounds gross to me, lol. But hey, maybe I would enjoy it.

[Qapla]

If you steam or boil the eggs, it is still best to take them straight from the fridge and put them in the boiling pot. Putting them in and letting the water come up to heat makes the eggs harder to peel. The sudden temperature change of putting the cold eggs into the boiling water or steam helps release the membrane from the white instead of sticking to the white and the shell.

 

[butterfly]

My favourite food. I was a really sickly kid, got just about every childhood illness and ailment going, along with pneumonia and meningitis. Think I missed more school than I actually attended. But one thing I remember was whenever I was cooped up in bed with yet another sickness, bored out of my mind and miserable, I'd be thinking about the usual ritual on the day I was well again. The first thing I'd ask for and get to eat was my mum's scrambled eggs (best scrambled eggs in the history of the known universe) and, disgustingly enough, I'd have them with ketchup. I know, I know, thankfully I'm over that now. But, yeah, really creamy scrambled eggs have a special place in my heart. 

I don't eat them a lot now, though. For one thing, I can't make them like my mum made them, and for another, I'm worried I'll overcook the yolks and waste some of the goodness in there, so I usually plump for sunny side up (steamed gently in the pan with the lid on) or I batch cook soft boiled eggs in the instant pot. You can pile in 30 at a time on the trivet, stick a mug of water in the bottom, then pressure cook on low for about 4 minutes, leave to stand with the lid on for another 2 minutes, then into cold water. Super easy to shell too!

 

 

[Bob]

11 minutes ago, butterfly said:

I'd have them with ketchup.

The first time I saw someone put ketchup on scrambled eggs I was horrified, lol. But then I was urged to try it and I actually did like it. For some reason, tomato pairs well with eggs. As I got older and adopted a more keto lifestyle, I would swap in salsa instead so I didn't have the added refined sugar.

I must admit I never had a soft boiled egg. I can imagine cold runny yolks, lol.

[butterfly]

4 hours ago, Bob said:

The first time I saw someone put ketchup on scrambled eggs I was horrified, lol. But then I was urged to try it and I actually did like it. For some reason, tomato pairs well with eggs. As I got older and adopted a more keto lifestyle, I would swap in salsa instead so I didn't have the added refined sugar.

I must admit I never had a soft boiled egg. I can imagine cold runny yolks, lol.

I totally agree on cold runny yolks, no way! I mean more, uhh, jammy? Basically a hard boiled egg where the yolk is still kind of translucent and set but slightly fondant-ish, not opaque and grainy and difficult to swallow. It's hard to get them perfectly right, though, and they're impossible to shell if they're too soft.

Slow steaming them sunny side up in a pan with a lid is probably the easiest way to achieve jammy yolked perfection. 

[Geezy]

Soft boiled eggs yolks are no different that an over easy egg or sunny side up.
Now y’all got me wanting to cook some up and put them on some chaffles.

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[Steven2023]

On 3/1/2024 at 7:40 AM, Bob said:

put ketchup on scrambled eggs

Back in the day I used to smother my scrambled eggs and cheese concoction with salsa.  

[Bob]

37 minutes ago, Steven2023 said:

Back in the day I used to smother my scrambled eggs and cheese concoction with salsa.  

I absolutely love salsa, and while I have been mostly a faithful carnivore for the last 10 months or so, I wouldn't object to using it like a seasoning or garnish with some eggs again. 

[Geezy]

I’m also a lover of salsa but I tried introducing it back in but with negative results so it’s out.


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[Another Meat Head]

So many subtle and distinct differences make a difference with eggs. I have seen contradicting ideas as to what leads to what. The cookware makes a difference as well. With stainless steel you have to let the food sit in the pan cooking and avoid stirring and flipping it as much as with other cookware or eggs will stick then burn and toughen.

Personally I like scrambled eggs which are tender and moist as opposed to tougher and dry. I have seen contradicting points of view as to what leads to what. I switched from non-stick to stainless steel cookware and that takes its own special care or things will stick. Regardless of what you think about achieving a result with the food you have to consider the cookware. With stainless steel you have to let the food sit in the pan cooking more than otherwise. You cannot stir and flip as much. Eggs in particular will either stick and burn or they will smoothly glide on the surface. If I am in a hurry I stop cooking sooner and let the heat finish things off. 

As for hard boiled eggs peeling easily, I find that cold eggs placed into hot water tends to increase chances of cracking the shell during the cooking stage. I use stainless steel cookware and salt will pit the pan surface if it does not have a chance to dissolve. I don't risk it. I have found that the safest approach is to place cold eggs in cold water and bring the temperature to a boil. Then leave the eggs boiling for a certain amount of time to harden the outer most surface of the egg then after that stage you take them off the heat and let the temperature of the contents do the final cooking. Once that stage is finished you cool them as fast as possible displacing hot with cold water and even ice (optional). The key to easy peeling is cooking the exterior surface enough then cooling the shell quickly. I am also aiming for an ideal interior so I am also aiming to stop the cooking stage and to avoid overcooking eggs and producing that greenish film around the yolk.

 

Too slow to edit but I mentioned salt pitting stainless steel, I omitted that they say adding salt to the water when boiling eggs helps prevent shell cracking. I ruined a pan using salt when I switched to stainless steel learning the hard way. You may get away with it if you are careful making certain the salt dissolves and no granules rest against the surface. I prefer to avoid salting anything when food is in a stainless steel cookware. 

Edited May 20 by Bob
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