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Posted: 2/4/2023 12:21:49 PM EDT
[#1]
Quote HistoryQuoted: Those look awesome! Care to share what's on them? Quote HistoryQuoted: Quoted: https://www.ar15.com/media/mediaFiles/401569/IMG_20190304_084737-01-898370.jpg Eggs Over Tokyo Those look awesome! Care to share what's on them? If anyone steals my recipe and puts it in a restaurant, credit me. |
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Posted: 2/4/2023 12:22:10 PM EDT
[#2]
Quote HistoryQuoted: I like to punch a hole in a piece of bread and fry them up inside of that with lots of butter. I don't use salt or pepper, the butter is plenty of flavor. Slap a piece of ham on top, good to go. If I do them scrambled, same thing, if they taste bland it's because you didn't use enough butter.  Chicken on a Raft |
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Posted: 2/4/2023 12:27:53 PM EDT
[#3]
If you are beating your eggs to death they will not turn out light and fluffy. They should only be beaten a few strokes.
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Posted: 2/4/2023 12:31:18 PM EDT
[#4]
Quote HistoryQuoted: If you are beating your eggs to death they will not turn out light and fluffy. They should only be beaten a few strokes. I’ve had the opposite experience. Beat until frothy |
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Posted: 2/4/2023 12:31:57 PM EDT
[#5]
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Posted: 2/4/2023 12:35:05 PM EDT
[#6]
I don't eat breakfast.
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Posted: 2/4/2023 12:35:10 PM EDT
[#7]
Quote HistoryQuoted: No one has mentioned frying them in the bacon grease yet? For shame, for shame… ?? + ?? = ?? I call it the heart attack. Bec on a toasted bagel |
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Posted: 2/4/2023 12:38:01 PM EDT
[#8]
If you are using a splash of milk in your eggs, stop doing that.
If you are not already, add about one or two teaspoons (upto one tablespoon) of water (per egg) to your scrambled egg mix. It will help steam them and make them more fluffy. Saw that on a cooking channel show and tried it. I was amazed on how much better it made them. If the adobo heat is too much, get some smoked paprika. |
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Posted: 2/4/2023 12:38:31 PM EDT
[#9]
Quote HistoryQuoted: I've never had great luck with that compared to butter. Doesn't taste as good either, make them too bacony. Butter causes less sticking of the eggs in cast iron for sure. But it's what I did this morning. |
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Posted: 2/4/2023 12:43:09 PM EDT
[#10]
Quote HistoryQuoted: You guys eat a lot I don't, also don't cook often. I make 5 days or so of breakfasts on Saturday, and maybe a special breakfast for myself Saturday, no breakfast Sunday (brunch it most Sundays). I also make a week's worth of lunches for work on Saturday. My standard weekday breakfast is either 2-3 scrambled eggs and about 1/3 cup of rice, and some fruit on the side. Usually alternate that weekly with some oatmeal and lots of fruit cooked in it, fortified with some pea protein. I scratch make the oatmeal, so very little sugar in it, usually a teaspoon for pot that makes 4-5 day's worth. I still eat good though, and can save my $ for other things like gun stuff, car stuff, etc. |
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Posted: 2/4/2023 12:49:36 PM EDT
[#11]
About a dozen slices of pepperoni in a cast iron skillet, add scambled eggs.
Flip it, add pepper jack cheese and fold in half. |
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Posted: 2/4/2023 12:57:12 PM EDT
[#12]
Start with homemade bacon fried in butter. (The brown sugar content makes a sticky mess if you don't.)
 Set bacon aside, keep the grease.      
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Posted: 2/4/2023 1:01:01 PM EDT
[#13]
Start with butter in a non stick pan. When hot, remove from burner and add shredded cheddar sprinkled evenly. Then 3 or 4 eggs, not scrambled. Cover with lid and place back on hot burner. Drop your toast and when toast is done slide eggs onto plate. I sometimes add pepperoni.
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Posted: 2/4/2023 1:04:44 PM EDT
[#14]
crack egg into a coffee cup
put in some chopped up ham salt & pepper a pat of butter stir it up microwave until dry and eat the chunks with a spoon |
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Posted: 2/4/2023 1:10:19 PM EDT
[#15]
Method 1-Hard Fried) Cook bacon in CI pan on med-lo heat (3). Drain excess oil, tilt pan to disperse the rest evenly. Crack eggs in pan, break yolks, let sit in pan until the edges turn crispy. Flip, turn off heat, push bagel down in toaster. Remove eggs from heat when bagels are done.
Method 2- Omelet) Cook bacon as in Method 1. Scramble eggs in bowl, chop spinach, tomatoes, grate cheese, whatever other prep you need for the omelet. After bacon is done, and grease is fixed, pour eggs in pan. Allow to sit for a minute, then add ingredients. When the edges start crisping, fold omelet over, let sit for another minute or two, then flip. Method 3- Rice and Eggs) Cook bacon as per Method 1. Scramble eggs with a little milk in bowl. Pour into pan. Let sit for a minute, and add 1/2 cup cooked rice (leftover rice is better), stir occasionally until done. Salt and pepper to taste. |
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Posted: 2/4/2023 1:12:39 PM EDT
[#16]
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Posted: 2/4/2023 1:25:51 PM EDT
[#17]
This is the way.
 MAKING HASH BROWN OMELETTS ON BLACKSTONE GRIDDLE | WAFFLE HOUSE STYLE I use avocado oil instead of butter for the higher smoke point that browns the taters better. |
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Posted: 2/4/2023 1:27:26 PM EDT
[#18]
Quote HistoryQuoted: Sunny side or over easy for me, with some bacon grease in the pan and a few dashes of tobacco on top.  Attached File |
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Posted: 2/4/2023 1:35:46 PM EDT
[#19]
Gordon Ramsey is a douche but dude can cook.
My version of his scrambled egg recipe. Egg and butter in pan at same time, med lo. Constantly stir with spatula. As soon as it starts congealing add salt, pepper, onion (or chives), garlic. Keep stirring, pull from heat while adding ingredients. Stir in sour cream, not milk. Add cheese when almost done. I go a bit dryer than he does, that's your call. Super moist small curd scrambled eggs to die for. I'll make some in the am.  Gordon Ramsay Demonstrates How To Make The Perfect Scrambled Eggs | Season 8 Ep. 5 | MASTERCHEF |
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Posted: 2/4/2023 1:37:37 PM EDT
[#20]
Quote HistoryQuoted: Chorizo, egg and O'Brian potato burritos. Cook O'Brian potatoes in separate skillet. Cook fresh tortillas. Cook chorizo in another...I like it with just a bit of crust. Whip eggs in bowl with a splash of half & half. Beat until frothy. Add to chorizo skillet over medium heat. Add potatoes about halfway. I pull them when there's just a bit of moisture still present on the surface and place in bowl to prevent further cooking. Cheese of choice optional. Serve with homemade pico de gallo and tamatillo chili de arbol salsa. This is basically what I do. We never have chorizo, though, so I just use sausage. Or bacon. Or both at the same time.  For the cheese I usually make a spicy cheese dip (velveeta, salsa, some diced jalapeños and some milk). I found I like that WAY better than “regular” cheese of any flavor. I’ve also found I kind of like just dicing up a potato into 1/4” cubes and frying them up quick, instead of the potatoes O’Brien. |
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Posted: 2/4/2023 1:37:46 PM EDT
[#21]
Quote HistoryQuoted: I like to punch a hole in a piece of bread and fry them up inside of that with lots of butter. I don't use salt or pepper, the butter is plenty of flavor. Slap a piece of ham on top, good to go. If I do them scrambled, same thing, if they taste bland it's because you didn't use enough butter. Eggs in the basket rocks. Sourdough ftw, I use a small cookie cutter. Do it right and you can pick it up and eat it without utensils.... 
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Posted: 2/4/2023 1:39:06 PM EDT
[#22]
My egg of choice are hard boiled and still hot with salt and fresh pepper.
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Posted: 2/4/2023 1:39:55 PM EDT
[#23]
Quote HistoryQuoted: This is the way.  https://www.youtube.com/watch?v=u_kdZy6-5qsI use avocado oil instead of butter for the higher smoke point that browns the taters better. Made hash brown omelets Thursday night for the family and they were a big hit. I don’t like avocado oil so I stuck with butter and the hash browns were “too crispy” according to my daughter. |
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Posted: 2/4/2023 1:46:17 PM EDT
[#24]
Quote HistoryThere it is - do you make your own hollandaise? |
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Posted: 2/4/2023 1:48:12 PM EDT
[#25]
Quote HistoryQuoted: If you are beating your eggs to death they will not turn out light and fluffy. They should only be beaten a few strokes. You have to cook them until dry to get light and fluffy, scrambled eggs are best done quickly, and left just slightly under done. Over doing them dries them out fast. |
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Posted: 2/4/2023 2:01:21 PM EDT
[#26]
Typically a frittata...obviously fresh ranch eggs (or best you can get), lightly stirred with a little milk or half & half. A few dashes of salt & pepper, chili powder & paprika.
Cook in butter on low-med heat in frying pan, then switch to quick low broil (to cook the top of the frittata), then top with some grated sharp cheddar, chopped peppers, onion, either chopped Jimmy Dean or Adeles sausage or Nueskes bacon. One more quick trip under the broiler to melt cheese and that's it. Serve with more sausage/bacon, and toasted English muffins, coffee, and OJ :-) |
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Posted: 2/4/2023 2:01:23 PM EDT
[#27]
If I have a lot of prep time, I like an omelet with dungeness crab, cream cheese, green onion, and garlic. Cooked in a little duck fat, topped with hollandaise.
Little prep time, simply fried over easy in duck fat with salt and pepper is awesome. |
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Posted: 2/4/2023 2:08:38 PM EDT
[#28]
Eggs, caramelized onions, cheese(s), protein (crispy bacon, pulled pork, brisket, etc), whatever seasoning you prefer, and raw tortilla shells in greased muffin tins. Cook at 350* until done. Time varies the size of the tin. Serve with salsa and sour cream.
 Attached File |
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Posted: 2/4/2023 2:47:14 PM EDT
[#29]
Quote HistoryQuoted: I want eggs, not egg textured bacon. Quote HistoryQuoted: Quoted: Quoted: Quoted: No one has mentioned frying them in the bacon grease yet? For shame, for shame + = I've never had great luck with that compared to butter. Doesn't taste as good either, make them too bacony. I want eggs, not egg textured bacon. Leave the yolks runny and you will taste the egg. |
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Posted: 2/4/2023 2:47:45 PM EDT
[#30]
Quote HistoryQuoted: There it is - do you make your own hollandaise? Quote HistoryQuoted: There it is - do you make your own hollandaise? Yes |
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Posted: 2/4/2023 2:51:31 PM EDT
[#31]
I'm simple. Melt some butter in a pan, low heat, add eggs, scramble lightly in pan, stir around until cooked how you prefer. I like them just on the other side of runny.
Salt, pepper, cayenne pepper, done. Every morning. |
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Posted: 2/4/2023 2:51:51 PM EDT
[#32]
Quote HistoryQuoted: crack egg into a coffee cup put in some chopped up ham salt & pepper a pat of butter stir it up microwave until dry and eat the chunks with a spoon Rolled oats in a cup S&p Water level equal to oats Sausage or other meats One egg, busted yolk (it’ll explode otherwise) Sriracha Nuke for about a minute and a quarter. |
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Posted: 2/4/2023 2:58:51 PM EDT
[#33]
Simple and minimal.
Half an English muffin is the usual, but occasionally a quarter of a bagel… 
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Posted: 2/4/2023 4:11:29 PM EDT
[#34]
Where do Y'all get your Ham?
Single and can't eat a whole ham and freezing seems to fuck it up. |
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Posted: 2/4/2023 4:39:37 PM EDT
[#35]
Quote HistoryQuoted: Made hash brown omelets Thursday night for the family and they were a big hit. I don’t like avocado oil so I stuck with butter and the hash browns were “too crispy” according to my daughter. Quote HistoryQuoted: Quoted: This is the way. https://www.youtube.com/watch?v=u_kdZy6-5qsI use avocado oil instead of butter for the higher smoke point that browns the taters better. Made hash brown omelets Thursday night for the family and they were a big hit. I don’t like avocado oil so I stuck with butter and the hash browns were “too crispy” according to my daughter. Just did it with butter to remember the difference. Besides the health benefits, avocado oils higher smoke point allow the hash browns to crisp on the outside while still staying a little tender inside. Better texture IMO. I like the butter flavor but once you put the filling in to me, it’s not worth the extra calories. |
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Posted: 2/4/2023 5:03:42 PM EDT
[#36]
Quote HistoryQuoted: I've never had great luck with that compared to butter. Doesn't taste as good either, make them too bacony. I don't use bacon grease either... butter does a better job creating fluffy scrambled eggs. However... I do use the Goya Adobo seasoning for added flavor.  |
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Posted: 2/4/2023 5:33:36 PM EDT
[#37]
Quote HistoryQuoted: Rolled oats in a cup S&p Water level equal to oats Sausage or other meats One egg, busted yolk (it’ll explode otherwise) Sriracha Nuke for about a minute and a quarter. I will try that! |
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Posted: 2/4/2023 5:36:15 PM EDT
[#38]
Humble brag thread. OP flexing that he can afford eggs.
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Posted: 2/4/2023 5:42:05 PM EDT
[#39]
Three eggs
Tablespoon butter Shredded cheese Sour cream - crepe fraiche for the fancy folk Fresh ground pepper Warm and melt butter in sauce pan Crack eggs Stir to break yolks and combine over medium heat When combined and slightly thickened add table spoon of sour cream Remove from heat and combine sour cream into eggs Return to heat and continue to stir Add a handful of cheese Remove from heat and combine cheese Heat & remove from heat & stir until eggs are glistening and still slightly soft Remove from heat for last time and add a couple grinds of pepper Plate & enjoy |
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Posted: 2/4/2023 5:56:35 PM EDT
[#40]
Quote HistoryQuoted: I don't eat breakfast. If I don't eat breakfast, I'm likely to start stacking bodies. |
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Posted: 2/4/2023 5:57:57 PM EDT
[#41]
Quote HistoryQuoted: If you are using a splash of milk in your eggs, stop doing that. If you are not already, add about one or two teaspoons (upto one tablespoon) of water (per egg) to your scrambled egg mix. It will help steam them and make them more fluffy. Saw that on a cooking channel show and tried it. I was amazed on how much better it made them. If the adobo heat is too much, get some smoked paprika. I am going to try both of these tomorrow. |
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Posted: 2/4/2023 5:59:15 PM EDT
[#42]
Quote HistoryQuoted: You guys eat a lot Before breakfast is over, I've usually consumed 1300 calories. It'll keep me in good shape until about 1500hrs. |
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Posted: 2/4/2023 6:00:40 PM EDT
[#43]
Quote HistoryQuoted: Just a little of Tony's Creole Seasoning on eggs. Too much and it's salty as hell. I've done this. You're correct. |
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Posted: 2/4/2023 6:02:31 PM EDT
[#44]
Quote HistoryQuoted: Egg cooking thread just to flex on the poors. Quote HistoryQuoted: Egg cooking thread just to flex on the poors. Quoted: Humble brag thread. OP flexing that he can afford eggs.  Attached File |
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Posted: 2/4/2023 6:07:03 PM EDT
[#45]
My favorite way to make eggs to date. I can add about anything to these and it's just good.
 Cantonese style Scrambled Eggs (????) |
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Posted: 2/4/2023 6:08:44 PM EDT
[#46]
Quote HistoryQuoted: forgive them, they know not, most people buy store eggs which have no intrinsic flavor so they need gussy them up with bacon sweat were they to ever have actual eggs they would never commit such heresy Quote HistoryQuoted: Quoted: I want eggs, not egg textured bacon. forgive them, they know not, most people buy store eggs which have no intrinsic flavor so they need gussy them up with bacon sweat were they to ever have actual eggs they would never commit such heresy You sir are the heretic. |
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Posted: 2/4/2023 6:11:54 PM EDT
[#47]
Quote HistoryQuoted: So many of these replies sound amazing. |
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Posted: 2/4/2023 6:15:35 PM EDT
[#48]
Geesh..... You read the sodium content?
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Posted: 2/4/2023 6:26:40 PM EDT
[#49]
Quote HistoryQuoted: Unlike most of GD, I prefer more than one flavor in my cooking. Quote HistoryQuoted: Quoted: Quoted: Quoted: No one has mentioned frying them in the bacon grease yet? For shame, for shame… ?? + ?? = ?? I've never had great luck with that compared to butter. Doesn't taste as good either, make them too bacony. I’m sorry, my screen must be malfunctioning. It says “too bacony,” which is a heresy of the highest order. Nobody in their sane mind would say such a thing. Unlike most of GD, I prefer more than one flavor in my cooking. No, you just want butter |
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Posted: 2/4/2023 6:28:10 PM EDT
[#50]
Quote HistoryQuoted: Except the one that sprinkles tobacco on his. Quote HistoryQuoted: Quoted: So many of these replies sound amazing. Lol you caught that typo also |
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