how do you like your eggs in the morning?

Answer 1

unfertilised

Answer 2

Callie S should definitly get best answer for unfertilized, but heres a good recipee also...


Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

Answer 3

My husband taught me to do egg in the hole which is in a hole in your bread. We use very healthy Ezekiel bread so it tastes great. We use olive oil. Also, I enjoy soy bits and cream cheese in scrambled eggs. Also, we use generous amounts of different spices at different times, sometimes curry, sometimes garlic and onion. Sometimes I'll add chili powder and bell peppers. We eat lots of eggs! My cholesteral is great because the good cholesterol (HDL) is high which cancels out the other bad stuff (LDL).

Answer 4

I am very specific about my fried eggs!!!

Direct from my parent's farm, fried in extra virgin olive oil, crisp on the edges, lots of oil flicked over the top quickly to keep them lovely and runny and avoid that gloopy clear stuff!! When ready to serve a grind of black pepper and grind of sea salt on the egg, served with toasted soda bread with butter on the side with a big pot of Darjeeling tea. (Depending on mood - or previous night out - I might have a dollop of HP Fruity Sauce)!!!

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Are you thinking off organising a fried eggs at Jeremy's Whistle stop cafe in Newquay??!! A jamboree type thing??!!

Answer 5

I like my eggs frybled.

i crack open the eggs in the pan and let them cook for a little bit. cooking the white.

then after a little bit stir them up.

so really they are scrambled i just like the taste of the white and yolk cooked separately

Answer 6

I hate eggs but my dog likes them scrambled with lots of full fat milk on to cool them down. He gets them all over his whiskers!

I like coco pops, or if I'm feeling posh a croissant!

Answer 7

I love my eggs fried in a whole big english breakfast

Answer 8

Over easy by Jessica Simpson

Answer 9

Unfertilised!

Ho ho - the old ones are the best - eh?

Boiled for exactly 3 and a half minutes with toast soldiers dripping in butter.

Answer 10

I like my eggs lightly boiled

Answer 11

Two, four minute boiled eggs and Marmite soldiers!