What (in your opinion) is the best way a plain egg can be prepared? Fried? Hard boiled? Poached?
>>21946588over medium.
For just eating on its own, with nothing else? Probably fried since you get a little extra flavor from the browning.
>>21946588No cloudy eggs.
>>21946699What
>>21946588Use butter, crack eggs on medium low heat. When the whites stop looking translucent add a little bit of water, put the lid on and turn the heat to low. It takes a few minutes, but this way you get a nice set yolk and your whites don't "burn" I got this from a really old French cook book.
>>21946588I eat 90% of my eggs on a toast and always make it different for variety.I barely do poached tho because its too much work.
>>21946588Soft boiled or poached. I just like the texture of eggs cooked softly
>>21946588nothing beats poached served on top of an english muffin with hollandaise
I like mine over easy, on some toast with butter & guac, with salt & pepper and some crushed red pepper.If I'm just having egg, then hard boiled with some salt.
Custards, chawanmushis, frittatas and quiches are pretty high on the list for me. Bake one of the last two on a Sunday, eat all week. Pic related, wood-roasted salmon pie with peas and scallions I made last weekend.
>>21947269Agree. If I'm just eating an egg, I'll have it hard boiled but if I'm having it on a sandwich then I'll fry it.
>>21946588I apologize for my ignorance, I have no idea what this method is called. I just had an idea one day and kept doing it. If someone knows, please educate me>Heat pan>Add butter>Crack eggs into pan>Add a bit of water>Cover so steam cooks the top>Wait>remove from pan>Salt and pepper to your liking. I find that the best. No flipping. I like to pull it when the yolk is juuuust about fully cooked, not runny but not hard, and this way the yolk is cooked on all sides top and bottom evenly.
>>21947286>the best way a plain eggThat would not be a plain egg anon, as much as I agree that those are fantastic.
>>21946588Isnt over easy the same as fried?
>>21947440looks like sunny side up here
A couple over easy eggs alongside some home fries to mop up the yolk. With some of this shit sprinkled on top.
>>21947080That was how my dad taught me to make sunny side up eggs because it cooks the top but retains the look of the egg and yolk. The one in ops pic is just a fried egg with runny center
>for mefriedor egg salad for a sandwich on premium bread (eggs, mayo, diced celery, diced scallions, salt, pepper, paprika)
>>21946588>plain egg can be prepared?deepfried in a ball
>>21946588Scrambled and overdone in a stir-fry
>>21946588plain as in nothing, hard boiledif you can have a grease, soft scrambled in bacon fatif you can have a seasoning, hardboiled, peeled, sliced in half, and salted
>>21947180>plain egg
>>21947653Based stirfryer
>>21946588Hard boiled or soft boiled.
>>21946588If it's JUST the egg, no salt or anything, then hard boiled. If I can use seasoning - soft boiled for eating in a cup.
Poached or over easy. Nobody likes rubbery eggs. Hard boiled eggs are called for in some dishes and that's fine, but often you'd rather just serve something like a caesar salad with a poached egg. Hard boiled eggs are of course better in large quantities and the yolks don't break down in liquid so that's how you have curried or soup eggs, tea eggs etc. But egg drop is s valid alternative in many cases.
in a sandwich
>>21946588Best is difficult to pin down. I like variety, and my mood It is really hard to do the same thing day after day. A fluffy scrambled egg omelet w/ either spinach, gouda, mushrooms, peppers and tomatoes, green onion, only 1 ingredient is necessary.Sometimes on Fridays needed to go shopping, so I'll make a small batch of soft-medium boiled eggs (usually microwave cooker), and a simple fork mash with touch of mayo, pepper, maybe green onion, is all I need for a sandwich, but I can kick it up with cilantro and curry, green and kalamata olives, bit of pimento, or all the flavors of deviled eggs (mustard, mayo, paprika).
>>21947286I do love a quiche. They're always best at home, with the flaky crust just removed from the oven.
>>21946588OP, your "baked egg" should be renamed "coddled egg", but they're never exacly plain. They have a splash of real cream, and pinch of herbs. They are great spooned over exquisite toast.
>>21948001>>21947686
>>21946588
>>21948058>>21947686
>>21946588Where's the tamago? The tamago
>>21946588omelet. just whisk and pour
>>21946588either over easy or boiledmakes it easier to eat only using my stinky little paws
>>21946588coddled.
>>21946699Just looked them up, they sound amazing>>21949337This too. I'm going to be sure to try these.
>>21948065This is great too, but I don't think it's tamago without the seasoning
>>21949363It's precisely seasoned
when it's prepared properly, onsen egg. the white is like custard and the yolk is silky smooth, great to eat on its own with some soy sauce or mixed with rice>literally egg :| egg japan :OO
>>21949693Damn, this is a Turkish dish, love this
>>21946588soft boiled, sometimes hard boiled (accidentally)i average 4 eggs/day for the last 5 years btw
>>21949713We should call you "egg guy" lmao
>>21946588Get an egg coddler. Life changing.
>>21946588fried in lots of olive oillike, a lot of olive oil, which I then pour over the eggs if there's any left in the pan
>>21949784>>21947686
Poached with hollandaise.
>>21946588Omlette (spanish omlette is great, but plain also does the job)Scrambled (especially when you use a lot of ghee, the flavour is godly)
>>21949803Nobody asked you.
>>21949838>What (in your opinion) is the best way a plain egg can be prepared? Fried? Hard boiled? Poached?>>What (in your opinion)>>>(in your opinion)
>>21949845Stop taking 4Chan so seriously
