How Do You Like Your Eggs ? - Swampy's Kitchen Blog at - 271236

Swampy's Kitchen

How Do You Like Your Eggs ? 
Mar. 26, 2012 12:09 pm 
Updated: Apr. 6, 2012 6:41 am
How do you like your eggs ?

That’s a question that gets asked at countless diners & restaurants across our country on a daily basis. I travel a lot for work so I get asked that question a lot. My answer is almost always the same too. I bet that’s the case for a lot of people but I would also bet that the results aren’t always the same either. It was a bad result the other day when I was in a chain restaurant that prides itself not only on their food but also on their kitschy country store that you must navigate with children on the way in & on the way out that got me thinking a little bit more about eggs. About how we order them and about how we eventually eat them.

I love eggs. You can fry them, scramble them, poach them, hard boil them and soft boil them. You can just use the yolks or you can just use the whites. They can be whipped into stiff white peaks or they can be chopped into a salad or made into  a sandwich . They even come in their own custom made fragile containers and if you are so inclined, you can even juggle them.

(Just make sure you still have enough for breakfast if you break them all and that your wife isn’t around when you start flinging food around your kitchen.)

My favorite way to have my eggs is fried - Over Easy with hash browns & a side of wheat toast. I love it when you poke the yolk with your fork and the yolk slowly oozes out onto the plate so you can use your hash browns and/or toast to sop it all up. While I do understand Over Medium (still dark yellow but no real ooze) and I can somewhat understand Over Hard (looks like a fried egg but acts like a hard boiled), I can’t understand the undercooked eggs I was served  the other day. These eggs were lily white when they came out of the kitchen. They had no color to them at all. It looked like the chef had tried to cook them as fast as he could so he wouldn’t have to clean his pan. When I poked into the yolk it was like puncturing a water balloon and the yolk shot everywhere onto the plate at once. There was so much liquid that my hot sauce got lost and my dry biscuits (instead of toast) could barely contain it all.  I wasn’t in a mood to complain and the waitress seemed nice so I ate what I could and left but it bothered me for the rest of the day. So how hard is it to cook an egg ? Let’s try and figure this one out, shall we ?

Fried Eggs – Personally I melt some butter/margarine in the pan or spray with a non-stick cooking spray and then let the pan heat up to almost Medium High. When the butter starts to bubble a little I break the two eggs into the pan and hope that the whites will start to cook before they spread too far. I like to try and make sure the eggs are loose in the pan and not sticking to the edges. I’m not brave enough to try and flip two eggs at one time in the air but once I see a bubble in the yolk or see the yolk turning a deeper yellow, I slide my spatula in for the flip. I then slide the eggs back & forth in the pan a few times and before I slide them out of the pan and onto the waiting plate. I used to put hot sauce on my eggs while they were cooking sunny side up but once I started using Ghost Pepper Sauce I had to stop. My wife & kids claimed that the Ghost Pepper stayed in the pan no matter how many times you washed it so everything was becoming too spicy. Now as you can see in the photo below, I drown my eggs in hot sauce AFTER they hit the plate.

Scrambled Eggs – I have been making scrambled eggs for as long as I can remember. I used to pull the kitchen chair over to be able to see over the counter when I was younger. I loved scrambling the eggs first with an eggbeater when I was younger and now with a fork. It’s always been a splash of milk (whole, 2%, 1% - doesn’t matter – just no SKIM) and eggs whipped & mixed by hand. Pour it into a pan with melted butter and stir them so they don’t stick but not so they turn mushy. Once I moved out on my own, I started adding cheese to my eggs and now I can’t make them any other way. I prefer chunks or shavings of cheddar but I’ll use whatever cheese I can find. I do find that American is a little too creamy and that mozzarella & swiss tend to get stringy but you can work with all of them.

Hard Boiled Eggs – They aren’t just for Easter and they aren’t just for pickling – which leads to all those very nasty scenes in movies where people try to eat too many of them. (Cool Hand Luke – my stomach hurts thinking of that). When I hard boil an egg it’s either for a salad or for deviled eggs. When I make Deviled Eggs, the yolks always get mixed with mayo, mustard, cheddar cheese, bacon bits, salt, pepper & a dusting of smoked paprika over the top for color & presentation. It’s hard to screw up hard boiled eggs other than forgetting you had them on and all the water boiled away. (No comment)

Soft Boiled Eggs – Why ? Seriously. Why ? It’s nothing more than an over easy egg still in the shell. My Grandfather like soft boiled eggs and he tipped his toast points in them with every bite. I always thought it was ridiculous myself. I am sure that someone out there will give me a reason to re-think my position on this cooking method but as of right now, fuhgeddaboutit.

Poached Eggs – I have NEVER been able to make these work for me. I keep thinking I can make a fantastic Eggs Benedict but I am kidding myself because I can never get the poached eggs to work for me and that is why when I make Eggs Benedict, they are ALWAYS Fried Eggs Benedict.

Egg White Frittata – Technically not one of the classic egg preparations but it is one I do make for my wife on occasion. I sauté a mix of diced vegetables with butter and some sun dried tomato paste. I spread the veggies evenly and pour in the egg whites to cover. Then I drop in chunks of mozzarella sticks with the spices and cover while the egg whites cook. When the egg whites look done (start to solidify & bubble) and the cheese has begun to melt, I cover the pan with a plate and flip the whole thing in one motion. I haven’t dropped one (yet) and they look fantastic when served.

So how do you like YOUR eggs ? I’m always open to new ideas & suggestions.

And make sure to come back next time when we discuss something of what seems like relevant importance but is more likely to be trivial and not anything like we expected. 
Fried Eggs w/ hot sauce
Photo Detail
Cheesy Scrambled Eggs
Photo Detail
Cheddar Bacon Deviled Eggs
Photo Detail
Mar. 26, 2012 12:36 pm
Mmmm The Incredible Edible Egg :) Love 'em. I have never thought about using a fried egg for Eggs Benedict, I'm going to do that. I can't poach an egg. I try and it becomes a horrible mess. I really like baked eggs, just recently started eating those. I like to make egg muffins with eggs, mini crust-less quiche I suppose. But when ever I have Over easy fried eggs I have to have them on a separate plate. I can't stand having the yolk run into everything. I'll dip though :)
Mar. 26, 2012 12:42 pm
Hi rae - I have seen a lot of recipes for baked eggs recently and I have been meaning to try but it's just so much easier to fry them. Thanks for checking in.
Mar. 26, 2012 12:46 pm
The only thing I can think of in regards to soft boiled (and poached)vs over easy is they're not cooked in any sort of fat. Caveat on the poached for me nowadays - I use Poach Pods (perfect every time!) and they do need a quick spray or swipe of oil. And not my favorite (I always order over easy with hash browns, wheat toast and bacon when I'm out), my husband's favorite is cheese eggs - with cream cheese. Sometimes I add green onion and/or ham. Probably a lot like the American cheese version though...
Mar. 26, 2012 12:53 pm
Hi HeidiS - I think I have one of those poaching pans in the back of my pan cabinets but I'm not sure. I may have used it as a frisbee. I have heard of cream cheese eggs but I am not sure if I have tried them....but now I will. Thanks for stopping by.
Mar. 26, 2012 12:55 pm
I've found that restaurants often have different definitions of the levels of done-ness for fried eggs. I used to order "Over Medium" eggs, because what I wanted was cooked whites with runny yolks. By ordering that way I have gotten runny whites or hard yolks and everything in between. Now when I order eggs, I tell the waitress I want them to "Flip them over, make sure the whites are cooked through, but leave the yolks runny". Soft boiled? I've never had one, because I'm always worried the white will still be runny. As much as I LOVE a runny yolk, if the white is even the slightest bit jiggly, I can't eat any part of the egg...not even the well-cooked parts. I do my scrambled eggs the same way you do - with milk and cheese. I do usually use American cheese, but I like the creaminess. I sometimes even use an extra amount of milk and cheese, making it a little "soupy". That grosses some people out, but my mom did it one time and I fell in love with it :)
Mar. 26, 2012 12:56 pm
When I was a kid I like my eggs just the way you do. We called them "dunkin eggs" cuz we dunked our toast in them. I could eat them everyday for breakfast. I also loved hard boiled eggs. Now I can't stand eggs in any way, shape or form - BLECHH!!
Mar. 26, 2012 1:01 pm
Hi Keri - I had a chef at a hotel one morning tell me not to worry, my eggs would be perfect because he came in 7th place in Hell's Kitchen. The eggs were terrible. It really is a crapshoot when you are out somewhere. My middle daughter likes her eggs a little softer/soupier too. I usually pull hers out first and then finish cooking them for the other two kids. Thanks for checking in.
Mar. 26, 2012 1:02 pm
What happened Mi Being Mi ? Why no love now for eggs ? Did you have a bad run in with the Easter Bunny ?
Mar. 26, 2012 1:22 pm
Try a cream cheese and chive or green onion omelette, so good. And have you looked at the scrambled egg muffins recipe on AR, great for a brunch, or to take to a sick friend, or when someone has passed on and the family needs nutritious food they can just pick up and eat as is or nuke for 1 minute. You can make them to suit your own taste. My grandkids add their fav. ingredients, kinda like make your own pizza. Loved this blog.
Mar. 26, 2012 1:33 pm
I LOVE poached eggs. I bought a pan that you put water in the bottom and put four eggs in the top pan that goes over the water and they cook perfectly :-) I make MAMA breakfast every weekend, two eggs, hash browns, bacon and toast. I make the bacon first on this large griddle my mom got for her wedding shower 55 years ago and then cook everything else in the bacon fat... not healthy, but always delicious!!
Mar. 26, 2012 1:44 pm
Eggs really are amazing food, so many ways to use them. If I'm out and the place looks really clean, I'll order my eggs over easy, side of rye toast and hash browns. At home I make soft boiled eggs because I love them and had them made for me as a child by my favorite grandma. She would toast rye bread and break it into small pieces, then break the egg over it, add a dab of butter and S&P - comfort food. My reason for liking soft boiled is, if done right, the white is cooked but has no rubbery texture such as a fried egg. I can only successfully poach eggs one at a time so they aren't too practical. I frequently make a dinner of an omelet with mushrooms and swiss cheese or raw fried potato omelet with cheese. In fact, I think I have now decided what's for dinner.
Mar. 26, 2012 1:55 pm
LOL....maybe that was it, I don't know...I've mostly grown to love alot more things as I've "aged", but not eggs. I can't even eat them if they show up in my salad at a restaurant. Maybe I just "OD'd" on them as a kid....who knows..All I know is I honestly dislike them now!! LOL
Mar. 26, 2012 2:21 pm
Sorry, eggs are best when used in baked goods and no resemble or taste like eggs.
Mar. 26, 2012 2:32 pm
Ah EGGS! Love them. I am lucky enough to trade bread for fresh eggs - I call those eating eggs. I buy regular eggs from the egg ranch for baking and cooking though - I don't want to waste eating eggs! Now Doug, my 13 year old grand daughter is the queen of the perfect poached egg. We call it dip egg - served on toast with another piece of toast to dip with. I have never had a good scrambled egg in an American restaurant - they are always over cooked and rubbery. Blech! Scrambled eggs should be fluffy. I grew up on soft boiled eggs - I loved the dipping and the tiny spoon - now I don't bother and make poached eggs. As for omelets - well, most American restaurants don't know how to make those either.
Mar. 26, 2012 3:11 pm
Mar. 26, 2012 3:12 pm
That is not how my grand daughter and I do them but is a great idea for mess free poached eggs.
Mar. 26, 2012 3:13 pm
Oh I have a love affair with eggs. There isn't an egg recipe I don't like. I especially love to create omelets with whatever I find in the fridge. And nothing beats an egg burrito for a fast breakfast. I almost never eat eggs out...too many disappointments and they're just too easy to make at home. Now that my husband is retired he has been making the most beautiful omelets...he is really surprising me with this culinary talent. :)
Mar. 26, 2012 3:15 pm
This is really bad but I love eggs fried in bacon grease. Sunny side up. Also love savory deviled eggs from AR. Can eat scrambled but don't prefer them. My dad makes perfect omlets and they are great! He usually makes homemade salsa and adds cheese.
Mar. 26, 2012 3:18 pm
Hey thanks for the clip Baking Nana...I have an egg poacher pan, but never have I tried to actually poach an egg...guess I just figured it would be a disaster. By the way when I was growing up my Dad always made me soft boiled eggs...I had a cute little egg cup and spoon to eat them with.
Mar. 26, 2012 3:31 pm
Love all kinds of eggs too...fortunately I get mine from the parents of a co-worker, fresh off the farm. Her son, who is a 1st grader, gathers them when he's at his grandparents' house. I have about three dozen right now, so my kinder kids get to decorate some this week.
Mar. 26, 2012 3:36 pm
Ba'Nana - We have "eating eggs" in our house, too :) One of the supervisors here at work has a good friend who keeps chickens. She regularly brings in fresh eggs and gives them to us. My kids and my husband know not to use those eggs for any purpose other than "eating" (no baking, no egg wash, etc).
Mar. 26, 2012 3:59 pm
When I Was A Kid, I Liked To Cook My Eggs Over Easy, And Melted Swiss Cheese On Top. Now I Eat Eggs Any Way, Except Raw Like Rocky Has Them.
Mar. 26, 2012 5:35 pm
I let Msr. Pepin teach me how to poach eggs but then I fry em for the Benedict just like you Doug! I'm just not crazy about poached. Now the curious thing about your list is the complete absence of the almighty Omelet which, I'd have to say is my number one Randys eating eggs method. I very rarely have eggs for breakfast, perhaps once a year and when I do, they're over hard. I don't much like runny eggs which is funny because I went through a phase back in my 20's where runny eggs suddenly made sense and for about a year, I dipped and sopped, then bang, one day, I found them disgusting again. How's that for odd? Anyhow, how do I like my eggs? In an omelet.
Mar. 26, 2012 5:59 pm
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Mar. 26, 2012 6:26 pm
Eggs...oh eggs...I grew up eating them, coloring them and at one point in high school carried one around as a "baby" (don't ask). In my early 20's there was nothing better then to call the deli across the street to deliver a ham, egg and cheese to cure a hangover. Then something went wrong...eggs dumped me :( Not sure what happened but shortly after my second child was born eggs turn on me and my system...I would feel awful after I ate we had to say our goodbyes. Fast forward several years, I have a son who loves eggs and a trainer who can't say enough about the benefits of eggs. So eggs are back in my life...I would say we are in the courting stages...small amounts of quiche, frittatas, scrambled and hard boiled (no yolks). Not willing to attempt soft or poached...but who knows???...great topic as always Doug!! Thanks!
Mar. 26, 2012 6:33 pm
A man after my own heart--over easy, and I didn't know anybody north of the Mason-Dixon line knew how to sop up anything off a plate! You rock, Doug!
Mar. 26, 2012 6:49 pm
I love Italian eggs! Start with hard boiled eggs, then add Parmesan cheese, Italian seasoning and mayonnaise to the yolks. Refill with the yolk mixture. My specialty!
Mar. 26, 2012 8:26 pm
Sueb, those sound delish.
Mar. 26, 2012 8:58 pm
After 10 years as a diner breakfast cook, I've come to love eggs every way. My favorite right now is shirred in cream and parmesan or a nice fluffy feta spinach omelet.
Mar. 27, 2012 5:09 am
Hi covergirl - my wife makes the egg muffin cups for me using cottage cheese and laughing cow cheese - they became a staple of my DIE-t. I really am going to have to try a cream cheese omelet one of these days. Thanks for checking in.
Mar. 27, 2012 5:14 am
My favorite is fried over easy. ... Many years ago, in Yuba City, CA, a cook in a small restaurant could fry eggs for a crispy outer edge yet still have runny yolks. I have never had eggs like that since. I've ruined too many eggs trying to achieve his technique. ... My next favorite is poached. We now have a poacing pan that keeps the whites together and that has made a huge difference in the quality. (I would think the pan is actually steaming the eggs rather than poaching them.)
Mar. 27, 2012 5:14 am
Hi Michele - I have that pan and still haven't used it. I really should give it a try I guess. And MAMA breakfast sounds great from a tradition standpoint and from the standpoint of the bacon grease. Thanks for sharing.
Mar. 27, 2012 7:45 am
We love eggs around here. Scrambled is our favorite way, but the husband also likes them over easy. I absolutely cannot eat a runny egg yolk, however. If I eat a fried egg, the whites must be a little crispy around the edges, and the yolk must be well done. And I love eggs benedict, but I have to make at home, so that I can use a well-done fried or baked egg rather than poached. : ) Oh, and we love omelettes and frittatas, too! I just started making deviled eggs again after a long hiatus. I like mine with a bit of mayo, a generous dose of mustard, finely chopped homemade dill pickles, and a generous sprinkle of hot smoked paprika. As to cheese in eggs, I agree; a nice sharp cheddar reigns supreme in scrambled eggs!
Mar. 27, 2012 8:26 am
If you asked my much younger self "how do you like your eggs?" I would have a basket! Preferably delivered by the easter bunny and made of solid chocolate....but to prove that tastes can indeed change and evolve for a person I LOVE eggs ....hardboiled when I travel...poached when I have time....scrambled when I don't...omlettes when I feel lucky....and on Christmas morning baked in an elaborate "wife saver" recipe designed to impress.....and regarding the soft boiled egg.....while it isn't my favourite choice it does bring me back to happy memories of my Parents and Grandparents delicately tapping the side of the egg to crack it open...usually it was perched in some dainty egg cup holder and I remember as a little girl thinking that one half of the egg was so much littler than the other....ahhh memories...thanks Doug...this was another fun blog!
Mar. 27, 2012 8:35 am
Hi BigShotsMom - a lot of people seem to like soft boiled eggs - I had not considered the texture difference in the whites since I seem to focus more on the yolks. I do order omelets for lunch from the diner near our office partly because of the price and partly because of the menu. Quite the ecectic selection. Now I think I know what lunch is going to be today.
Mar. 27, 2012 8:35 am
As a child when I was sick my Mom tried to make me eat a poached egg. She never did get a bite down me and to this day I have not tasted one. My favorite is a fried egg with the yolk hard. I can't stand the yolk runny at all. The white has to be done also. Not a bit slimy. Our dog loves eggs also, but can't have them any more. She throws up every time she eats them.
Mar. 27, 2012 8:36 am
Hi Mi Being Mi - I am going to have to think about what I used to love to eat that I won't touch anymore. I think you may have given me my next blog topic.
Mar. 27, 2012 8:38 am
Hi Marie C - not going to argue with you on that point at all. Eggs can be a hidden ingredient while also being the ingredient that holds the whole dish together.
Mar. 27, 2012 8:44 am
I think it takes a knack to get your eggs just the way you like them. I like my fried eggs over-medium. Using butter makes the eggs taste better, too. Or I will take an egg-green chili- potato= cheese -bacon burrito anytime. Doug, sounds like you have the knack for making eggs!
Mar. 27, 2012 8:53 am
Hi BN and thanks for the video link - one of these days....we used to live across the street from a family with chickens and would buy up all of their eggs every time they put them out for sale in the driveway. There was a big difference in the taste.
Mar. 27, 2012 9:17 am
Hi *sherri* - I'm not the omelet maker in our house - I leave that to my middle child. Her name begins with an A so she folds every omelet over twice to make them "A shaped" Amelets instead. Thanks stopping in and sharing.
Mar. 27, 2012 9:20 am
Hi TwoSweetPickles - it sounds like you have a great egg arrangement going for yourself and for the kids. I do live in the country but I'm just not quite country enough I guess. Thanks for stopping in.
Mar. 27, 2012 9:23 am
Hi KingSparta - I kept trying to think of a way to bring in Rocky's Egg Cocktail - totally grossed my kids out - but I couldn't. Now that I think about it, those eggs I got the other day weren't cooked much more than that....and swiss cheese on top of a fried egg - that I am going to have to try. Thanks for visiting & sharing.
Mar. 27, 2012 9:28 am
Hey Randy - I realized after I posted that I hadn't talked about Omelets because I really don't ever make them. Every Omelete I have ever made has turned into a scrambled omelet so I just save the step & frustration and throw it all into one pan & stir. Also, I mentioned a few comments up that my daughter, Amity, likes to fold her omelets over one more time to make them Amelets. I guess subconsciously I don't make omelets so I don't take anything away from her.....and liking something before and having no taste for it now does sound like a great blog topic for the future. (Feel free to steal it too)....and now for rel news - Let's Go Rangers ! Those penguins are getting too close...
Mar. 27, 2012 9:30 am
I had to chuckle because I cook them the same way you do! The only variance is that I like to put some onion, cilantro and diced tomato in my scrambled eggs. My husband heartily disavows this method, preferring scrambled with nutmeg and cinnamon. He once explained his reasoning thusly,"I might decide at the last minute that I'd rather have french toast." I couldn't argue with his logic:)
Mar. 27, 2012 9:31 am
Spam & Eggs - maybe someone's sister's friend can get paid to type up the recipe ?
Mar. 27, 2012 9:37 am
Hi p and q - I mentioned this to my wife and she told me that pregnancy changed her tastes for certain foods over the years. Can't say that I disagree since sympathy pregnancy made me love ice cream even more. Glad to hear you are back on the egg bandwagon and good luck with the "relationship".
Mar. 27, 2012 9:38 am
Hi Bibi - I may be a born & bred yankee but I have some strong southern roots from my Mom's side of the family. Happy Sopping and thanks for stopping by.
Mar. 27, 2012 9:40 am
Molto Bene sueb ! I am headed to my ITALIAN in-laws next weekend and guess what just made it's way onto my menu ? Thanks !
Mar. 27, 2012 9:42 am
Hi hazelnut and thanks for the great ideas. As a diner breakfast cook, is there anything to my thought that the cook just wanted to keep his griddle clean with my over easy eggs or am I stretching it a bit ? It really seemed like he just wanted to get my order out as quickly & cleanly as possible.
Mar. 27, 2012 9:53 am
Hi All fellow Ar's favorite way to have eggs is in an omlet with cheddar cheese, red pepers, red onions and mushrooms. Sliced tomatoes and toast on the side.YUMMY!
Mar. 27, 2012 10:02 am
Hi Mike - I wish I had stopped at that diner that one time I went through Yuba City and I agree about that "poaching pan" - I have one (haven't used it) but I have always thought it was more for steaming that anything else.
Mar. 27, 2012 10:05 am
Hi wisweetp - your avatar looks smaller ! Eggs became an important source of protein for me in the early stages of my DIE-t and they continue now. I have never had deviled eggs with dill pickles in them but I will now. Keep up the great work and thanks for stopping in.
Mar. 27, 2012 10:09 am
Hi ellie - I prefer Reese's Peanut Butter Eggs myself when it comes to Easter Bunny Time. I think I still have one stashed away from last year somewhere in my desk. (Commence search now)....I'm interested in the "wife saver" recipe if you feel like pointing a way to it and thanks, I had fun writing it too.
Mar. 27, 2012 10:12 am
Hi Char - I would hate to be your dog - I can't imagine no eggs. Thanks for stopping in.
Mar. 27, 2012 10:16 am
Hi Lela - I screwed up a lot of friend eggs before I finally figured out what I was doing. Now I get mad if I mess one up....and that burrito sounds great !
Mar. 27, 2012 10:19 am
Hi Mangel - the one question that comes to mind, is does your husband put maple syrup on his eggs or hot sauce on his french toast ? (and you just know I am going to scramble some french toast mix for the hell of it next time I make it)
Mar. 27, 2012 10:20 am
Hi BramptonMommyof2 - you had me until you said Red Onion - I just can't mix those with my eggs. Still sounds great and thanks for checking in.
Mar. 27, 2012 11:08 am
Doug it is super easy to make poached eggs. Fill a pot with water and add a splash of white vinegar. Bring to a boil and reduce heat to just under a simmer(no bubbles). Using a slotted spoon stir the water briskly until it's moving pretty fast. Have your eggs ready to go separately in a small bowl. One at a time drop them in the swirling water. They will be ready in about 6 minutes for a nice runny yolk. If you have to do a bunch cook them about four at a time remove them and continue cooking the rest. When you are finished drop them back in the water briefly to warm. Poached eggs on buttered toast is one of my favorite breakfasts. Try it sometime. I'll betcha you can do it!
Mar. 27, 2012 11:18 am
I like mine fresh from my chickens...they have been laying well most of the winter this year. Our chickens roam every day, eating bugs and vegetable matter along with a good quality feed, and as a result their yolks are almost the color of cheddar cheese, a little lighter perhaps. If you break the yolks and scramble them, the final product is a dark saffron gold color. They are so big (larger than extra large) that I have to adjust my baking recipes to use fewer eggs but keep the same volume. I love them scrambled- well done, with peppers, onions and a little muenster cheese melted in. I love to take a cereal bowl and spray it with Pam and crack two eggs into it, poke 'em with a toothpick and a gentle sprinkle of salt, cover with a plate and microwave for 30 second increments until done. Serve on buttered toast or between to slices of buttered toast for a great breakfast sandwich. We never use home raised eggs for hard boiled because they are so fresh they don't peel well for deviled eggs. They never last long enough to be "old" for hard boiled eggs anyway... ;)
Mar. 27, 2012 11:22 am
The real key to poaching eggs is to buy the freshest eggs you can find. If you can't buy them from someone who raises chickens, use the three-digit code on the side of the carton to find the freshest ones in the market. Forget the regular date. The key is the code, which is based on the day of the year....eggs that were packaged on January 31 will have the code 031. February 1st becomes 032 and so on...all the way to December 31 which of course is 365. (Local shoppers are used to me counting on my fingers in front of the egg display...LOL) The fresher the eggs, the thicker the whites and that's what really keeps the yolk surrounded while poaching. So here is how I poach eggs and they always come out great: Fill a small saucepan or high-sided skillet with water at least 3" deep. Add a splash of vinegar and bring to a simmer. When big bubbles start to form and rise to the surface, crack an egg into a custard cup or ramekin and then slip into the water, repeating with as many eggs as you need and as many as will fit without touching in your chosen pan. I prefer a non-stick pot but any will work. The water should be kept at a simmer and as the whites cook, the edges will start to rise. Eventually the entire egg will float to the surface (and if there seems to be a little sticking under the yolk, a nudge with a silicone spatula will do the trick) and by then, around 3-4 minutes, the egg should be perfectly poached. I lift each egg with what's called a mint julep strainer (perfect size and available at Sur La Table)and rest it on the custard cup to finish draining the water. I have four strainers for those days when I am making eggs benedict for two and most of us have those little Pyrex custard cups on hand. If you use very fresh eggs and follow this method, I will guarantee you will become known for perfectly-poached eggs. By the way, the best use for the oldest eggs you can find is for hard-boiling. The resultant thinner whites pull away from the shell faster, thus making peeling a whole lot easier. Never use them for poaching. Best to scramble them (with a little onion-chive cream cheese stirred in) till you can get some fresh ones. Please post and let me know if this is of any help in your quest and thanks for a great topic!
Mar. 27, 2012 11:23 am
My apologies for repeating what was posted by the two folks before took me that long to compose my own comments and I ended up reiterating their good advice!
Mar. 27, 2012 11:34 am
Hi missykitty and thanks for the advice on the poached eggs. (There was an ulterior motive to my blog) - I'll let you know how the poached eggs come out (I see another failure in the kitchen blog coming soon)
Mar. 27, 2012 11:37 am
No no they will turn out great. Trust me!
Mar. 27, 2012 11:38 am
Hi goodfood4ursoul - your eggs sound amazing - I am closing my eyes and seeing the color. I can almost taste them too. I like that Microwave idea. I'll have to give it a try.
Mar. 27, 2012 11:41 am
Hi KATSINTHEKITCHEN and thank you very much for the detailed advice. I have everything but the mint julep strainer but I know exactly which tool you are talking about. I'll let you know how I do when I finally take a crack at it.
Mar. 27, 2012 4:17 pm
I couldn't live without those things for draining poached eggs, I swear. I'm certain you'll become a master at it in no time with all the great advice you've gotten so far :-)
Mar. 27, 2012 4:53 pm
Can't stand the yelo oooozing yolk, although I can cook them because that is how my hubs and sister like them! It took me a few tries but I finally got it! I like my eggs overhard and over done! lol NO OOOOOZING YELO! I was able to make poached eggs for my fil but not sure if they were done correctly since I don't eat them and he didn't complain! lol
Mar. 27, 2012 5:59 pm Doug....something like this one works as a "wife saver" on holiday mornings.....could be a "husband saver" or a "Dad Saver" for that matter...equal opportunities in the kitchen!!!!!!! Cheers...
Mar. 28, 2012 5:28 am
I like it sunny side up. My yolk has to be runny so I can slop it all up with bread. hehe. Sometimes I just have it with toast on the side...and sometimes I put it on toast with cheese and salami...mmm.
Mar. 28, 2012 9:29 am
I love eggs and I can eat them as long as the yolks are cooked hard. I am grossed out by runny yolks. And this is a little off topic but my daughter and I did a little experiment with eggs this past weekend. We soaked them in vinegar to dissolve the shells (took about 24 hours). The acid in the vinegar dissolves the calcium carbonate in the shells and you are left with a naked egg surrounded by the membrane. From there you can experiment with osmosis by putting the egg in different concentrations ranging from pure water to corn syrup to see how the egg swells and shrinks. My daughter thought it was very cool.
Mar. 29, 2012 5:03 am
Hi Shanon K - sorry for the delay in responding to you - I guess you don't like runny yolks B-) - thanks for stopping by (BTW - your eggs are still cooking....)
Mar. 29, 2012 5:09 am
Thanks ellie - it looks great no matter who it is saving....
Mar. 29, 2012 5:11 am
Hi Raquel - I find that if I cover the pan when making sunny side up it makes the white cook faster but the yolk bottom cooks faster too - my wife asks for sunny side up every once in a blue moon so what's your secret ?
Mar. 29, 2012 5:13 am
Good morning KBANDE and let me be the first to say, nothing is ever off topic when I write a blog - just because it's not up there doesn't mean we can't talk about it down here and the stuff you did with your daughter & the egg sound pretty cool
Mar. 29, 2012 3:58 pm
I'm sorry if I'm repeating another comment, but I didn't have time to read them all. I used to work at one of the chain restaurants that you mentioned. Don't feel bad if you send something back because it isn't how you asked for it. Just be polite when asking for it to be fixed (that's just common courtesy that everyone should practice.) The managers there are generally really good about handling food complaints. They want happy customers. I almost never send something back, but I'm picky about eggs; I like them cooked thoroughly. Once, while eating there, I had to send my eggs back two or three times and then the manager came out to talk to me. It turns out that the waitress misunderstood what I was asking for, so the cooks were doing what she asked them to and I was wondering why they kept getting runnier instead of firmer. The manager understood what I was asking for and I got my eggs cooked how I wanted them. The kind of restaurants that give you a hassle when you ask for something to be fixed aren't the kind of restaurant you want to be patronizing.
Mar. 30, 2012 7:49 am
I too am anal about how my eggs are cooked. Like some others I like over easy with no runny whites. I will send them back (politely) if they come out over cooked or under cooked. My DH is the only person who gets my eggs cooked just right. My FIL will ask him to come cook my eggs when we eat breakfast at their place. Once in the Caribbean there was a cook in the line who made the perfect eggs. They were sunny side up but he would heat the big square flipper on the grill and sear the top of the egg whites nearest the yolk so there was no runny white but maximum dip-able yolk. So good!!
Mar. 30, 2012 7:52 am
Oh yeah I meant to mention that for me there is nothing better in this whole world to eat than a good old piece of toasted wonder bread buttered and dipped in runny yolk seasoned with a smidge of salt and pepper. My ambrosia! That and sweetened condensed milk woud be my last supper :-)
Mar. 30, 2012 10:11 am
Here is an egg question. What do you call boiled eggs, chopped, in a white sauce? My fiance and I are both from the plains - midwest. His family called them Eggs a la Goldenrod. (They grated the yolks to sprinkle on top, with paprika.) My family called them 'egg gravy', and chopped the whites and yolks and put both in the gravy.
Mar. 30, 2012 10:14 am
Oh, and the egg gravy is served over toast.
Mar. 30, 2012 12:00 pm
Thisni Caza - My Dad calls them "Creamed Eggs on Toast" and they are now my Hubby's favorite holiday egg dish.
Mar. 30, 2012 2:39 pm
POACHED EGGS REMEDY: Use broth. No water. Just lovely, homemade gelatinous bone broth, including a tad of the natural fat or butter. Add pretty herbs, like dill. Hot sauce, sure. Simmer. Try your best to flip without yoke breakage. Enjoy with toast.
Mar. 30, 2012 2:40 pm
PS. I read vinegar in the broth will help keep the whites in tact. I do that too sometimes but can't say if it helps...
Captain Ron 
Mar. 31, 2012 3:16 am
I fry 2 to 3 eggs daily over easy, spray with Pam for easy clean, dab of olive oil-butter-bacon grease. Soft boiled eggs should be boiled 2 minutes, sit a couple minutes, cool down, nothing better than a warm runny yoke out of a had boiled cover. Also 2 or 3 eggs plus whatever you want to throw in, especially shredded cheese, any kind of meat, mixed well and fried, turn as it starts to solidify, put shredded cheese on a wrap, then the fried egg mixture, roll up.
Mar. 31, 2012 5:52 am
Egg lover here - and breakfast has always been my favorite meal out. Boy, am I hungry now!
Mar. 31, 2012 5:55 am
Oh, my hard boiled egg tip (no fail): Pierce the large end of the egg with a regular sewing needle before cooking. They will peel beautifully!
Mar. 31, 2012 10:14 am
Hi LutherAnn and I sorry for taking so long to get back to you. I'm generally an easy going guy who doesn't send anything back. I guess I am afraid of the urban legends associated with sending food back. Thanks for stopping by.
Mar. 31, 2012 10:16 am
Hi Fyne - now I am going to have to see if I can duplicate the methoud that you described. I am sure I am going to mess it up but then I get to eat the mistakes. Thanks for your comments.
Mar. 31, 2012 10:25 am
Hi Thisni Caza and thanks for stopping in - I have never heard of egg gravy but I did see a chef on CHOPPED run a hardboiled egg through a wire sieve. I loved the effect.
Mar. 31, 2012 10:26 am
Hi Lisa - I'm glad you knew that answer because I sure didn't.
Mar. 31, 2012 10:27 am
Hi Biscuits - Thanks for the tip on how you poach. Sounds very tasty.
Mar. 31, 2012 10:29 am
Captain Ron - you are a man after my own heart. That sounds like a great breakfast/late night feast. I am going to borrow that one if you don't mind.
Mar. 31, 2012 10:31 am
Good afternoon Maggi - that is an excellent peeling tip. Thanks.
Mar. 31, 2012 11:58 am
I love soft boiled eggs! When they are perfectly cooked with the white firm but the yolk runny, and served with a touch of butter and pepper mixed in with the yolk, there's nothing better. Perhaps it's a regional thing because it's a common way to eat them around here!
Mar. 31, 2012 12:51 pm
Hi Sarah - I guess I am just too much of a fried egg fanatic to appreciate a soft boiled egg. Thanks for stopping by.
Mar. 31, 2012 2:10 pm
My personal preference, I defer to my Grandmother's style. Must use old cast iron skillet, melt margarine till BLACK (ok, burn) stir in scrambled eggs (mixed with water) and turn off pan. Stir around till eggs are all blackened almost from burnt butter but still very loose. Dont laugh till you tried it! BTW, liking our Jersey weather?
Mar. 31, 2012 2:14 pm
Oh, and don't forget the side of crispy yummy scrapple!
Mar. 31, 2012 3:23 pm
Hi sunflower - scrapple ? you have to be from south jersey. I'm going to have to try your grandmother's eggs. Thanks for checking in.
Apr. 1, 2012 4:40 pm
When I went to Denmark, I had a soft boiled egg everyday. They had an egg holder for it too. I didn't really care for it everyday. I do love a good fried egg any way it's done!! We have chickens so we eat lots of eggs. My two boys like omelets or scramlbed. My fave is a fried egg on a thin toasted bagel with a slice of hame and cheese.
Apr. 1, 2012 6:20 pm
Hi JUDYLT - I am jealous of your chickens and all the other commenters who have fresh eggs. Your egg, ham & cheese bagel sounds like a great idea right about now....
Apr. 2, 2012 7:39 am
I quickly scanned through all of these comments but didn't see any mention of "basted eggs". Is this a Chicago or Midwest style? Place the egg in the hot, buttered pan and let it start to set -up-add a little water to pan and baste egg with this then cover pan. White cooks nicely and you can serve when yellow is to your personal doneness.
Apr. 2, 2012 7:50 am
Love em all, The perfect food!!! make mine soft to med soft. Thank you very much,
Apr. 2, 2012 10:53 am
Hi irayd8 - I have to admit, I hve never heard of cooking eggs this way. It's certainly sounds interesting & different. Thanks for opening my eyes.
Apr. 2, 2012 10:55 am
Hi matco_64 - thanks for checking in - there certainly are a lot of people who would tend to agree with you that eggs are just about the perfect food.
Apr. 2, 2012 2:41 pm
I also LOVE eggs! Any way you cook them...especially when they are fresh eggs straight from the nest! (we have free range chickens) But my most tasty, favorite egg is the poached egg. Super soft, runny yolk, oooy, goooy barely cooked white, on a toasted, buttery English muffin...with fried Canadian bacon, and topped with fresh made Hollandaise sauce. #heaven
Apr. 2, 2012 3:08 pm
Hi Holly and thank you for the recipe tip and I do love the new Thomas' Corn English Muffins. Used those when I made a fried eggs benedict with a crawfish mango sauce. Thanks and stopping in and which way to the chickens ?
Apr. 2, 2012 3:24 pm
My family and I Love fried eggs over enchiladas, red or green! Yep, even for dinner! But I am an omelette fan! Pastrami and cheese? Oh yeah! Denver, chorizo,bacon avocado? The possiblities are Endless!Thanks Doug for a fun blog!
Apr. 2, 2012 5:54 pm
Hi Patty Cakes - love you omelette combos - sounds like I am headed for the diner at lunch time tomorrow. Thanks for stopping by.
Apr. 2, 2012 9:19 pm
Love eggs!!! My scrambled eggs have to be SOFT scrambled ... still the tiniest bit of moisture. I hate over-cooked, rubbery scrambled eggs. As a special treat I scramble up some eggs and just before they are done I throw in a handful of cheddar, some diced green Orgega chiles, and a dallop of sour cream and heat thru ..... yummmmmmm! I too like my fried eggs with the white thoroughly cooked and runny yolks and white toast with lots of butter to sop up the yolk. The best of both worlds is eggs in a basket ... butter both sides of a piece of white bread; cut the center out with a biscuit cutter; put the bread in your preheated skillet and crack an egg into the hole in the center; when the egg is ready to flip, turn the whole thing over and finish cooking. Eggs and toast all in one! I adore omelets. One of my favs is cheese, tomato, and avocado. I also like to make omelets out of whatever is left over from dinner the night before. Fajita omelets have been my best left-over omelet adventure so far ... bbq chicken omelets were good too. And the list goes on ... deviled eggs, creamed eggs on toast, baked eggs, heuvo rancheros ........
Apr. 3, 2012 5:03 am
Hi KAT - I ate breakfast before I read your comment and now I am hungry all over again. I am loving your omelet ideas too. Thanks for sharing.
Apr. 3, 2012 9:34 am
Hi Doug - After typing my post last night I decided that it was time to treat myself to my scramble with green chiles, cheddar, and sour cream, so guess what I had for breakfast this morning, lol! Served it with fresh cooked flour tortillas, yummmm. I forgot to mention a new way I discovered to fry eggs when I'm feeling extra naughty and want to clog my arteries even quicker (I found the idea somewhere on the net). Immediately after you crack your egg into your hot skillet, sprinkle a generous amount of grated cheese over the egg, then continue to cook as you normally would. The cheese gets a little bit crispy on the bottom after you flip the egg and you end up with gooey, slightly crispy cheesey fried egg with a nice runny yolk (or however you like it). The only problem I have with this one is that the cheese wants to stick to the spatula when it's time to take the egg out of the pan, so you have to be extra careful getting it from the skillet to the plate so you don't break the yolk or lose your cheese. Oh, and it's definitely not an everyday thing!
Apr. 3, 2012 12:42 pm
That sounds very good Kat - I had one commenter up above who dropped swiss cheese on top after the flip. I used to love putting house sauce on before the flip but you already know that because I just remembered I wrote it already in the blog. Happy Eating !
Apr. 3, 2012 9:31 pm
Do I love eggs? (Does the rooster crow in the morning?) I am fortunate enough to get to collect 9 eggs each and every day of the week. It doesn't matter to me how their cooked..... I love me some eggs. Great Blog and nice photos Doug. Happy Easter!
Apr. 4, 2012 3:14 am
Good morning Candice - I have to admit I am very jealous of your fresh eggs - thanks for the kind comment and for stopping in.
Apr. 5, 2012 5:23 am
Buen Dia! Huevos...muchos huevos para mi! :) Love them scrambled, fried, in an omelette and YES, soft-boiled...but soft-boiled so that the egg white is cooked, not runny, there is a fine line there to cross :) and hot sauce on eggs? you are very much like my hubs, he puts the stuff on EVERYTHING :P Great blog Doug! (P.S. I would have sent the runny eggs back, I can NOT eat runny eggs!)
Apr. 6, 2012 6:41 am
Boiled some of our home grown eggs last week for potato salad, and lo and behold one of them was a DOUBLE YOLK! So cool- looked like the number "8" in the middle of the egg! I've had doubles in making scrambled eggs but not in hard boiled before... :)
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Doug Matthews

Home Town
Princeton, New Jersey, USA
Living In
Mendham, New Jersey, USA

Member Since
Mar. 2000

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Kids, Quick & Easy

Gardening, Reading Books, Music, Charity Work

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About Me
My mother decided early on that her sons would never have to rely on someone to feed them so we all learned to cook at an early age. I really started to branch out when I moved out west to Denver, SF & Dallas. Combine that with extended business travel to Louisiana & my growing love of spices and you get a real mix of flavors.
My favorite things to cook
Love to make cajun food with my favorites being crawfish pie, alligator stew & alligator chili - I go nuts on Super Bowl Sunday
My favorite family cooking traditions
We didn't have a lot of traditions per se but you could count on pancakes or waffles on sundays - dad making scrambled eggs twice a year on christmas morning & mother's day - veal parmagiana on christmas eve, Thanksgiving with Grandma Matthews and any menu of your choice on your birthday. We weren't a spicy family so I learned a lot of good strong basics in the kitchen from Mom that I have carried over into my cooking today.
My cooking triumphs
I love to experiment with variations of dishes I try around the country. My biggest success is here on allrecipes where I had 2 recipes published in the same cookbook - Southwestern Turkey Soup & Curried Carrot Soup. I think my corn muffins are a great starting point and my alligator chili has become a much requested Super Bowl favorite.
My cooking tragedies
There have been a few times in the past where I tossed everything and took everyone to a restaurant instead. I'm not too proud to say my cooking is awful when it really is.
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