I love egg foo yung. I am just not sure how to spell it.

Love my eggs! I have started eating more cereal and fruit for breakfast and not just eggs anymore. It's good to diversify.

bacon fat.

Sicilian Peppers and Eggs

I like to butter the muffin as well. Omelets are great, too

egg sallad sandwitch.(was my moms fav)

Using Amber the egg lady's free range eggs.

I like to use onion, yellow bell peppers , ham and sharp NY cheddar before folding over. Those things can vary.

In its 55 years it has never had soap or detergent used on it, water rarely and sometimes a salt scrub.

Eggs and omelette just slide right onto a warmed plate

Sunny with a tap of Tajin spice

Devilled and filled with mustard, horseradish and Duke's mayo. Some paprika for zip and color.

Also in popovers.

but I also like them over easy.

"Do you like green eggs and ham?
I do not like them, Sam-I-am."

Scrambled or over medium works in a home made McMuffin.

Good to see you posting again!

Sorry, im sick and tired of cooking. 😇😇😇😇😃😃😃

Other times, can't beat a good deviled egg.

Food of the gods! Never had them before moving to San Antonio but I’m steadily making up for lost time.

First, you put some buttah in the pan and add chopped tomatoes, onions and a chopped jalapeño to the pan. Season with salt and pepper. Once that is cooked a bit stir in some scrambled eggs. While eggs are getting to know the vegs - crush some tortilla chips in your hand and toss in the pan and finish cooking.

🤗

💕

Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. One of my favorite places in Ft Worth puts potato chunks in them

I like them, too! 💕 Ahhh nopalitos - never had them before moving to S.A.! Great salad.

Nopalitos are prickly pear cactus strips without the spines! Yum

toss in (scallions, bacon, ham, peppers, zucchini, mushrooms, asparagus). Also like scrambled or fried hard. Time for breakfast 😊

Other than dragging around an oxygen tank?

Well I hope things improve or at least you are able to get comfortable with new routines.

If nothing else, great to have you back in the lounge!

You are such a bright light for all of us! Keep getting lots of rest and build up your defenses. Big healing hugs🩷🩷🩷🩷

well done and dry, with Worchestershire Sauce, accompanied with biscuits and gravy.

I like the whites set and the yolk runny or soft. I also baste my eggs in the skillet to steam set the top before the yolk sets. Yum.

Although with the current bird flu situation I am not sure it would be safe to eat since the yolk is runny.

Play on a Jim Gaffigan joke.

Sunny side up too. Or poached just because the process fascinates me

I pretty much like eggs any which way at all. I recently made scrambled eggs with sharp cheddar cheese, and they were wonderful. The time before that it was an omelet with fried bologna and pepper jack. The time before that it was scrambled with green onions and smoked sausage. If I'm eating fried eggs, I want them over medium; the egg white is completely cooked and the yolk is thick but runny. Give me that with pumpernickel toast and I'm halfway to heaven.

I sprinkle 4 cheese grated on the eggs. Yum.

as I eat my scrambled eggs.

But, I love eggs and will not balk at how they are prepared!

I prefer over easy to sunny side; I like my scrambled eggs loose. Deviled eggs are a gift of the gods
One of my favorite ways to cook them is what my mom called "eggs on an island". Cut a hole with a biscuit cutter in a slice of bread, melt butter in a skillet and put the bread and the center in once the butter is a little bubbly. Then break an egg into the hole and cook to your preference. My daughter called it 'eggy toast' and her daughter does as well. I think it is sometimes called 'Toad in the Hole'

I

Rye Bread. 1/2 teaspoon of oil with a pad of butter - cook one side, then flip and add the egg. Add Parmesan flakes or any shredded cheese you like after dropping the egg. Add a slice of ham or a couple of strips of bacon. Yum.

Can't make a hollandaise sauce ....

… about 65 years ago. Simple ingredients suit me best, so some shredded cheddar or Swiss is all I need.

The key, as far as I am concerned, is to beat the eggs far longer than they seem to need. Then beat them some more.

Cheers!

yes indeed

She would cut bacon slices in half and precook them until they were about 2 minutes shy of perfect. Then she would place two or three pieces of bacon in a skillet and break the egg over them, basically creating a bacon-and-egg patty, which she would serve on plain white bread. This was her bacon and egg sandwich, and it was quite good!

I haven't thought about these sandwiches in years. Someone posting about the toad-in-a-hole brought it to mind. My mother's version of that was what she called "picture frame eggs", always using pre-toasted white bread, the circles cut out with a small jar. We would eat these with the circles of (now cold) toast. Frankly, her picture frame eggs weren't all that good, but the bacon and eggs sandwiches were good.

Then scrambled as an alternative.
I think the little bit of vinegar added to the poaching water to set the egg white faster adds a slightly acidic note that I like.

with melted cheddar or an omelette with cheddar, turkey ham and green onion.

chives and Asiago cheese over Jessica's honey-sunflower bread