floral, I've found hard boiled eggs get "sulphureous" when overcooked. A dark color on the outside of the yolk is the giveaway.

@User you have me so curious - poaching eggs in sour cream? Please share!

I grew up thinking I didn’t like omelettes, but it turns out I just didn’t like my mother’s omelettes! Odd, because she was otherwise a wonderful cook. She also overcooked scrambled eggs.

Now, I like eggs almost every way. For poached/steamed, and boiled for breakfast, with toast or English muffin, I like a soft yolk, maybe even a little loose. And I’m finally learning how to scramble eggs ”properly”, by which I mean, the way I like them, consistently.

I just made eggs my favorite way, in a savory custard 😉otherwise known as quiche. We are having guests for lunch tomorrow and the menu is quiche, tomato and watermelon slices drizzled with a balsamic reduction, and strawberry shortcake ice cream.

The crust is my favorite for savory pies, using an egg and sour cream as the liquid, and salted butter instead of unsalted cut into the flour, which is mixed with some grsted parmesan. This pie also has mozzarella, crispy pancetta and caramelized onions as well as asparagus and a light dusting of parm on top.

DLM2000, my husband only uses sour farm cream, not commercial sour cream.

He heats the cream in a small pan until it is slighly bubbling, cracks two eggs into it, throws a bunch of chopped dill on top and covers for a few minutes. He then grinds pepper on top and enjoys. Occasionally, he will start with a bit of chopped onion and garlic. He eats it on sourdough toast.

It comes from growing up on a farm where there was always a lot of eggs and milk/cream.

eta He likes fried eggs ’basted’ not flipped.

Thank you roxsol - I was wondering what keeps the sour cream from curdling but the sour farm cream must be different from commercial, even the 'all natural' kind.

You’re welcome, DLM. There is definitely a difference between sour farm cream and commercial sour cream. It was one of the things I learned from my husband’s family. I had no idea until I met my husband.

I love eggs, and I agree on a cheap way to get protein. Sunnyside, over easy, scrambled, soft or hard boiled, omelette, quiche--all of them work for me.

I like them softly scrambled with some cream cheese, dill, salt and pepper. Yum!

@Kswl, you can't go posting that photo without the recipe.

I like them all different ways, but my favorite is over easy so I can dip my toast in them. Whatever is left after dipping stays on the plate. DH thinks it's such a waste to leave the rest.

For those of you who like scrambled try adding white miso.

https://www.marionskitchen.com/miso-butter-scrambled-eggs/

I rarely eat eggs, and when I do, they generally are not the main ingredient in the dish. For me, the worst eggs are fried (I hate runny yolks - makes me gag) or poached. Hard boiled is okay only if it is a minor ingredient, such as in a tuna salad or Cobb salad. I basically do not like the flavor of eggs, except in crème anglaise, French vanilla ice cream, or eggnog (with rum).

I do make omelets on occasion, but I put a lot of ingredients in them - to disguise the egg flavor, but I make frittata or migas more often.

Bacon does a lot to improve eggs.

Here's a recipe that I have been making recently, for a quick breakfast, but I put the cheese on the second side instead of the first, and I add a different filling to it - usually ham or turkey, which the cheese on top of that.

Bacon does a lot to improve eggs.

And to me bacon ruins the taste of eggs. That's all I can taste after one bite.

Love them scrambled and deviled.

My mom used to make Eggs a la Goldenrod on Sunday mornings that we all loved. Basically just a white sauce with the chopped up egg whites served over toast then topped with the crumbled yolks. I make them now but not that often.

Elmer, I know how to hard boil an egg, and how to avoid the dark ring by plunging it immediately into cold water. But I still don't like them.

I forgot crème caramel. Yum.

And to me bacon ruins the taste of eggs. That's all I can taste after one bite.

Anything that disguises or masks the taste of eggs is an improvement for me. The only reason I eat eggs at all is for nutritional value, especially protein, which I need in the morning. They are very convenient to eat - quick and easy to cook - sort of like tofu, except I prefer tofu.

" how to avoid the dark ring by plunging it immediately into cold water. "

I don't think it works that way. The ice water bath simply stops the cooking. Boil an egg for 25 minutes and put it into an ice bath, the yolk will be overcooked and dark around the outside.

The steaming method has made perfect, easy to peel hard boiled eggs for me every time.

Once i had a pizza with a runny egg in the middleand it was delicious. I think it was called a Lombardy.

looked it up. its called a Lombarda. Has egg, bitto cheese, cotechino sausage.

I like eggs most ways except hard cooked. Overeasy, sunny side up, soft scrambled, in omelets, in my mom's egg/rice/cheese/cabbage dish. I love soft boiled eggs in an egg cup. During the summer and fall I will sautee some greens from the garden with onions and other vegetables if avaialble and then scramble an egg with them. I had chard, green onions, one chopped asparagus and a few snow peas in my eggs this morning. I love quiches. Love the Spanish omelete one of my first exchange students taught me how to make years ago.

I do not make it often but I like a nice egg salad once in a while.

I love eggs. I eat them daily, either scrambled, with or without cheese, or fried with bacon. But I love devilled eggs, as long as I make them. I love baked eggs with toast to dunk into them. Soft or hard boiled with salt and pepper. When it comes to fried or even boiled eggs I am not picky about the yolk. I like it running all over the plate or cooked hard or somewhere in the middle. I'll eat them all thankfully, as long as they are seasoned properly. Unsalted eggs are not as tasty to me.

Lucille, you might want to watch the movie, What's Up Tiger Lily? It is a Japanese spy movie with new dialogue dubbed in to make the plot about the theft of an egg salad recipe "so good you could plotz!"

It's very funny and is one of my favorite comedies of all time. Louise Lasser is especially good as the voice of the female spy.

I recommend it to anyone who loves egg salad.

It sounds wonderful, I'm definitely going to watch it thank you.

Remember the egg sandwich scene from Spanglish?

https://youtu.be/xt8briIYb0s

This is one area where I part with mtn. I'm with Bunny -- scrambled, poached or hard boiled, whipped in a souffle or egg whites in a meringue, etc. but cooked and not runny. And I tend to avoid ordering anything with an egg plopped on top while my oldest son will chose them. I just can't. Chocolate or gelatin works too.

I don't like eggs but I like egg. Just one egg, prepared pretty much any style, with hot sauce. More than one egg is just too much egg for me. I'd rather fill up on home fries, tomato slices and rye toast.

I like poached or soft scrambled; sometimes with a tbsp of light cream cheese and chives. I don't like any cooking method where there is a hint of brown. Oh, and cheese souffle with a good salad is a lovely light meal once in a while. I also like egg salad and devilled eggs if I make them, ie - not too much or any mayo. Started making devilled eggs and egg salada with mashed avacado instead of mayo and I really like those. They definitely have a green tint so I'm mindful of who I serve them to!

I like eggs most ways too. Like bees, it's easier to list how I don't like eggs - no to wet, gloppy scrambled eggs, no to undercooked yolks in hard cooked eggs, and no to hard yolks in fried eggs. Not too crazy about omelets with lots of stuff in them either - I like an omelet with just cheese or nothing. Once I was unpleasantly surprised by deviled eggs with sweet pickle relish in them - another big 'nope'.

I love a fried egg sandwich with American cheese, smoked salt and half butter/half olive oil. I make them open-faced nowadays, so I can eat them with a fork. Always sunny side up, but I cover the pan for a minute or so at the end, just until the top goes opaque.

And I haven't made them in a long time, but I really like shirred eggs with sour cream/creme fraiche, spinach and Parmesan cheese, which would be rather like the poached in sour cream eggs that roxsol mentioned.

FWIW, there are a number of threads on the cooking forum about best practices for hard cooked eggs - and about egg salad too, IIRC.

Also FWIW, I've seen, and have, plenty of old recipes calling for sieved hard cooked egg yolks as a garnish...

🤣

Eggs are great, love them most all of these ways (no raw egg white and I've grown to like the yolks less runny)!

I'll second the frisee salad with a bacon vinaigrette to wilt the lettuce and a soft-yolk poached egg to complete the dressing. And the custard/quiche looks amazing (and love the ideas for that amazing crust). I splurge on saffron in a custard oftentimes, love that color and flavor. I love boiled eggs on a salad nicoise, agree about being careful not to overcook. I put the eggs in cold water, bring to a boil and let sit for 10 minutes.

One thing I love that I haven't seen mentnioned is an egg coating situation where, as in french toast, chile relleno (I shallow fry), or a tofu dish I make, I'll use extra eggs and add that extra 'batter' to the pan to get an omelette or even souffle effect. For chile rellenos, my recipe calls for whipping up the whole eggs and becomes so lemon-colored and fluffy, a little bit souffle-like.

Meringues!

I like eggs prepared almost every way except hard boiled (but deviled eggs are great of course). My favorite is a poached egg which i seldom make anymore. So usually i have soft scrambled or soft boiled. I like to put a scrambled egg over a slice of WW toast and a slice of cheese. Or sometimes good avocado if I have it. Or I love an omelette if I have the time. We sometimes have those for dinner.

For those who love soft creamy scrambled eggs, try this. First add a squirt of evoo (for 2 eggs) and whisk in. Then reserve about a Tbsp of egg when you add the liquid egg to your pan. Stir as usual and when almost done, remove from heat and add in the remaining egg and stir in. I guarantee your eggs will be soft and creamy every time and they will be cooked by the residual heat.

When I was a child, every once in a while my Mom would make omlettes and salad for dinner. Hers and my dad's alway had ham and cheese and chives, us kids got strawberry jam in ours, It was like breakfast for dessert!

I like eggs all sorts of ways, from soft boiled to fried but the white must be fully set. scrambled I like them on the dry side. I like omelets light, high and spongy. I love Mexican egg dishes. An over medium egg topping a burger is often a treat. I am very picky about fried eggs. I don't care for the way restaurants do them so I mostly only eat them at home. Most place think basted means putting lid on and "steaming" them. I like them fried in hot bacon grease and frizzled. I've seen it called Spanish style but I grew up eating them that way. Basted in bacon grease leaving a a fully hot but runny yolk under a basted top with well done whites and crepelike lacy edges. One of my quick lunches I make for myself is a couple of eggs scrambled into a sort of flat omelet and filed with spinach, topped with mozzarella and eaten with a bit of good hot sauce drizzled on top.

Outside (and others), another way to make creamy scrambled eggs is to cook them slowly and gently (using lower heat than you're accustomed to) and stirring constantly. A little butter in the pan, a little milk or cream in the eggs (or not), and then keep stirring. It takes maybe 6-7 minutes, it's worth the wait. The eggs will firm but no actual curds or clumps are formed.

Scotch eggs are delish, btw 😃

Yes to French toast, custard, bread pudding and a fried egg sandwich with bacon -- but not runny.

Favourite is a cheese shrimp and veggie omelette with salsa. Next is poached soft or medium boiled eggs also agree and about deviled eggs. Oh and I love egg salad sandwiches too. As you can see I like all the egg dishes.

Elmer, who said anything about boiling for 25 minutes? That's ridiculous. Why do you assume I overcook them? Even cooked for the minimum time necessary, the dark ring will appear without the cold plunge. It does work that way. How to Avoid a Green Ring on Hard-Boiled Egg Yolks (unl.edu) As I said, I know how to hard boil an egg. I was taught in school and have read many recipes since. And I don't like them.

Lol, Bunny :)

The crust is the only actual recipe; the quiche is just s method… 4 eggs beaten with 3/4 cup heavy cream with salt and pepper and whatever herbs you like, poured into a parbaked crust lined with shredded cheese and whatever else you want.

This is a double crust recipe; for chicken or ham and leek pie i use it all, but for quiche I freeze half the dough.

2 1/2 cups sifted AP flour

quarter cup grated Parmesan

12 tblsp salted butter (or equal amount of unsalted butter and a tsp table salt)

1/2 cup sour cream

1 egg at room temp

In a food processor, pulse flour (and salt if you’re using unsalted butter) and parmesan til combined.

Add in cold butter cut into 1/2 inch pieces and pulse until butter is pea sized

Combine sour cream and beaten egg, then add half to the flour mixture and pulse five or six times, then add the rest and pulse until a dough begins to form.

I put a piece of plastic wrap on the counter and dump the dough into it, then bring it together by pulling the sides of the plastic in towards the center. (it’s easier than handling it and oreserves the butter temp better.) Divide the dough equally and form into disks, wrap and refrigerate for an hour, or put one in the freezer for future use.

My favorites are runny eggs on top of crispy hash browns w/ a liberal dose of Tabasco, spaghetti carbonara and egg foo young.

I never met an egg I did not like.

Kswl, thank you, thank you!

I think the key to the filling is the right ratio of eggs to dairy. I usually use half & half, but heavy cream really makes a difference.

I use salted butter in all recipes, but even so I tend to add a bit of salt, less than what's called for if using unsalted butter.

I had leftover rice and vegetable stir fry from the garden so this morning for breakfast I made an egg overeasy and warmed up the other stuff, put the egg on top of it and cracked the runny yolk. So good!

Kswl, was the asparagus in your quiche pre-cooked in any way?

floral, your article does have the right information. Here's another article with the same information. The dark and sulfurous odors are both a result of overcooking. My example was an intentional exaggeration/overstatement. Following the instructions in my article results in an easily peeled and not overcooked egg. Again, the ice bath is to stop cooking. The same good results can be obtained by removing the eggs from the steam or boiling water sooner, they'll continue to cook as they cool.

Hard Boiled eggs.

Yes, Bunny, I microwaved it before putting it on the quiche to bake. I could have sauteed it but did not want any unnecessary oil in the dish.

I like my eggs in a cake!

We steam our eggs for fifteen minutes, which results in perfect, peelable hardboiled eggs every single time. We store them in the fridge until ready to eat, then peel them at that time.

Eggs are very popular in this household and enjoyed all manner of ways. Right now, my favorite breakfast or lunch is a slice of crunchy toasted bread, avocado, and slice hardboiled egg, usually with a slice of home grown tomato and a sprinkling of baby greens from the garden.