How do you like your eggs, is it regional?

Scrambled eggs are the easiest ones. I love deviled eggs. They’ve always been a favorite of mine. My husband has a great fondness for curry flavored dishes, so for dinner I usually cook curried eggs.

My husband turned me on to over easy. I also like scrambled with sauteed bell peppers, but I’d rather dip my toast in the gooey yolk of an over easy egg.

Scrambled with cheese – the same kind I’ve eaten since I was a kid. I’ll also add some ham if I have any.

The only time I’ll eat a fried egg is between bread with fried bologna and a slice of cheese. I honestly don’t know the difference between any of the types of pan fried egg. I like mine cooked on both sides with the yolk left mostly intact. Call it what you will.

And don’t forget that salt and pepper!

I don’t know of it being regional, but it could be? I’m from the northeast in America. I love omelets; I usually make white omelets. I also like boiled eggs, but almost never eat them, or if I do I take out most of the yolk. I like boiled eggs in salads, and love my deviled eggs, but make them maybe once a year for a party and I get to take a taste.

The problem is my cholesterol, so I don’t get to enjoy whole eggs much. I ate them all the time when I was little.

My husband is from Mexico and he likes his eggs over easy.

My dad used to like them sunny side up when he used to eat eggs. He is from The Bronx.

My grandma always made them scrambled. Yum, she always made them quite salty, tasted great. She is from The Bronx also.

My favourite is poached on toast with Good Cheese.
Close second is mushroom spinach and swiss cheese and onion omelette.

Most commonly consumed is fried in butter, over easy, on slightly undercooked hashbrowns with lots of salt.

I love eggs. I make a mean scrambled egg, and that’s what I have most often. Sometimes, like this morning, I have a yen for fried eggs (over, not too easy). But it means being slightly more attentive to the egg pan while other things are cooking, so I don’t do it every morning.

When I had roommates, I would sometimes make eggs benedict, just to show off because it’s worth the effort when it’s for several people instead of just me. In restaurants, I tend to go for a benedict or a Florentine, because someone else has to wash the dishes. :)

But is any of that regional? Probably not. But I will say that my mom could not cook an egg properly to save her life. It’s kind of shocking that I grew up to enjoy eggs at all.

@Seek_Kolinahr why did you capitalize good cheese?

‘Cause it’s not just oh, this cheese is pretty good. It’s Holy shiznit, that is Good Cheese!

Good Cheese is a treat I don’t get very often. ^_^

@Seek_Kolinahr That I totally understand. I was afraid you were going to tell me that was a name brand. ;)

I like eggs in many forms: sunny side up, over easy, poached, soft boiled, hard boiled, scrambled, omelettes, frittatas, deviled, egg salad. Today I had a delicious omelette with 2 eggs, fresh baby spinach that had been sautéed in garlic butter, and cheese (from a local organic dairy – similar in flavor to Swiss). Bacon on the side.

My absolute favorite is a variation on Eggs Benedict that we invented and call Eggs Beneditto: Italian bread sliced about a half-inch thick, fresh mozzarella or ricotta cheese, prosciutto, poached egg, hollandaise sauce made with garlic, fresh sage and/or oregano on top, with a tomato salad on the side (the fruity acidity of the tomato and balsamic complements the salty richness of the main dish so nicely).

Unfertilized. Ba-dum-TISH

But really, nothing beats a couple sunny-side up eggs with toast, on the side of a magnificent hangover brunch with all the fixings. A real hangover brunch can be a nearly day-long event, if your day starts in the afternoon. It’s a processed meat fiesta.

I like eggs in most forms but scrambled is what I grew up with so it is my go to, my comfort, and the way I cook them is similar to how my dad did.

I like scrambled, but I need the fake kraft type cheese slices. Any other time I need quality real cheese, but eggs are just better with the fake cheese.

I don’t think there are any regional differences in the UK, except that over-easy eggs are rare here. If you get fried eggs in a cafe or restaurant they will always be sunny side up, with a runny yolk.

Easter

I like sunny side up or scrambled if just plain. However, if I can I will have them in a quiche or omelet.

Gordon Ramsay style scrambled.

I like:
• an egg white omelette with ham and cheddar
• over easy
• hard boiled
• poached over toast with cheese
• as a frittata with potatoes, scallion, and cheese

And… as an ingredient in homemade chocolate chip cookies.

Over easy & quiche are my faves but boiled & scrambled are close seconds. We had chickens at my gma’s.

Baked eggs (in a custard dish), hard-cooked and hot, with butter melting fast on top, and crumbly bacon on the side. I chop it all up for a taste of heaven.

Either that, or scrambled eggs with chopped green olives.

I don’t think either of those is regional, more “personal”.

I like eggs over easy in huevos rancheros. That’s my favorite way to eat eggs.

Second favorite way is to eat them is scrambled, inside a breakfast burrito with refried beans, cheese and salsa.

Third would be deviled eggs.

I would not touch a soft boiled egg!

soft boiled eggs are best eggs

I love eggs over easy for dipping my toast in and I would have to agree with @ragingloli that soft boiled eggs are one of the best ways to cook eggs. of course I also like them best with salt and fresh ground pepper and toast for dipping.

Unfertilized! (Lol)

Seriously, though, over hard (how my grandma used to cook them) or just past over medium, so there’s juice to dip toast in, but not sliminess… (How my mom used to eat them)

It’s amazing how many ways there are to cook eggs. It may have been regional at one point but with shipment of ingredients and transient people it seems people close to one are the greatest overall influencers now.

Thanks. And unfertilized indeed lol.

Oh and I have yet to try several types of eggs mentioned here. So added to the list :)

@JLeslie the consensus on egg (yolks) and cholesterol is changing here is just one of many articles on the subject, links to studies included. http://m.livescience.com/39353-eggs-dont-deserve-bad-reputation.html

@Unbroken I appreciate the link. My cholesterol goes up huge numbers when I eat egg yolks. I’ve known my cholesterol is high for 30 years and have done all sorts of trials. When I stop eating egg yolks and candy/cake my chilesterol goes down 50 points in less than three weeks. It used to be my go to change in diet when I bothered to worry about my cholesterol when I was younger and the drop in my cholesterol is so huge. When they do those studies I have a feeling they are not sampling people with very high cholesterol, but rather a large random of sample of people with all sorts of cholesterol numbers.

However, I am very interested in the research regarding vitmain K2 and calcium absorption related to heart disease and other heath issues, and egg yolks have K2. I know that my mom has a lot of calcium laying around in her arteries and have to wonder about my own. I still wind up eating a yolk here and there because I cheat and eat cake once in a while. I also take a K2 supplement.

I do think it would be best to eliminate all animal except for some whole eggs every so often. My maternal grandmother, she lived to be older than anyone else in my family, did eat eggs every so often, but almost nothing else from animals the last 20 years of her life, except a little ice cream and chocolate once in a blue moon. My sister who is vegan has the only healthy cholesterol numbers in my family, unless you count relatives on cholesterol medication.

The egg heart disease question is one I think about, and for now I am still on the side of egg yolks probably shorten my life, along with all animal in general. It sucks. I am not vegan, but I try to be as close as possible at home. I go through jags of doi it, and jags of falling off the wagon.

@JLeslie That is really unfortunate. I understand diet limitations for health reasons can be trying tiresome and worse.

As well as familial health concerns. Which also adds an emotional component to a known risk. So I offer this article not in opposition or disagreement with you and your experience. I am also not suggesting you should change your diet that everything you experienced and learned is wrong.

You made a good point about the studies probably not containing people with a history or genetic predisposition to high cholesterol.

But I am always looking for new information on my conditions. You seem similarly inclined. So in that light I thought you might find this interesting to follow in the future, as it definitely needs more research and opens more questions rather then answering any.

http://m.qjmed.oxfordjournals.org/content/95/6/397.long

I knew them as dippy eggs growing up. I now call them over-easy. I think dippy is a regional term.

I do like dippy. It’s descriptive.

@Unbroken As I said, I appreciate the article. I’m not sure why you feel I am bothered by it. What I wrote is just to encourage people to pay attention to their own individual bodies and not only go by statistical generalizations. Get the tests done, don’t guess. I say it about cholesterol and vitamin and mineral dificiencies. People seem to guess a lot of the time and just pop pills and change diets because the read or heard about something, but we can also do blood tests to see what those changes really are doing.

@Unbroken Yeah, it is exactly what they are!!

Scrambled with squirrel brains and a little Louisiana hot sauce.

Are you serious?^

@Unbroken yes

@WestRiverrat I’ll take the hot sauce, you keep the squirrel brain. My gpa loved that, he was from Arkansas…lol, brought back good memories.