Chris Tropea said:I got a burger with a fried egg on it in for dinner last night to give it a try. 10/10 recomend egg on your next burger.
Fried eggs make just about everything better. Deviled eggs, not so much. 🤣
Chris Tropea said:I got a burger with a fried egg on it in for dinner last night to give it a try. 10/10 recomend egg on your next burger.
Fried eggs make just about everything better. Deviled eggs, not so much. 🤣
Ooo how did I forget this?
If you haven't thrown some eggs in the smoker, do it. Just eggs, still in shell, straight on the grates.
If you're going for pretty, rotate them every 20 minutes to keep the yolk kinda centered.
About 2 hours at 225 works well. Adjust the time for your preferred yolk doneness.
In reply to J.A. Ackley :
I am sure when I find a burger with deviled eggs on it it will be delicious.
Over easy, soft boiled, poached, over medium, fried, scrambled, omelette.
To those who enjoy them on burgers, as I do as well, make a cheese steak, add bacon and add an egg. A bacon egg and cheese steak is something that you didn't realize you wanted in your life. I actually first discovered it in a very compromised state when going off menu with an order at Waffle House, the origins of the discovery probably speaks to the level of enlightenment that stemmed from the creation of said sandwich. (Sandwich as Waffle House does the Bert's cheese steak on Texas toast, it works on a traditional roll as well).
I showed this thread to my ex and she said in her best holler voice, "on a playte."
In reply to Ranger50 :
More like:
In reply to Chris Tropea :
That's about what would be left of the tray after I found it and slurped all the others down into my belly.
RevRico said:Deviled eggs/egg salads are gross. I've had tons of different people make them and they've all been gross. I just can't find the appeal.
Thank you and jmbarone both for saying it. Normally I'm reduced to being referred to in whispered tones as that dude when I dare admit that I don't like my eggs in creamed mustard form. Mustard - well, I was going to stomp my feet here, something about a skunk who tried to eat a pine tree and threw up halfway through the process, but let's just say I'm <whisper mumble> that guy and the sooner you don't try to feed it to me and tell me how delicious it is, the happier we'll both be. And mayonaise is a condiment, not a texture; I like food that has to be chewed rather than just sucked back like a salted slug.
After twenty years of marriage, I'm finally convincing her that scrambled eggs don't have to be scrambled dry and minced. My scrambled eggs are wet and packed full of flavor. Hers are chopped into teeny tiny little microscopic pieces that are best eaten with a spoon. It's a work in progress.
So, focusing on the positive here, how do I like them? Scrambled is good. Omelettes are better yet, though I haven't had one since our favorite mom-and-pop cafe shut down during the pandemic.
My favorite way is probably as the sauce in a good, or even mediocre, carbonara. We never go out to eat, so this is homemade stuff by non-Italian non-foodies just trying to not hate what we eat, and even flubbing it up it's pretty conpelling.
EvanB said:Any way but normally scrambled or over easy in the morning.
I will devour as many deviled eggs as possible given the opportunity.
Evan speaks for me here.
(I assume there is a missing comma after "any way")
One thing I like to do is keep some hard boiled eggs in the refrigerator for instant munching. I'll make nine or ten at a time and just keep them in a bowl, still in their shells. Sometimes with a drop or two of hot sauce per bite, sometimes just devour the whole thing at once caveman style.
preach said:Honestly, I will pretty much crush any egg put in front of me.
They are a staple in my diet.
My farts stink.
I don't get egg farts, BUT Friday morning my employer made smoothies for everyone, and at around 3pm I was so noxious I thought my underwear was going to melt.
Since no one else has mentioned it, a voice from the southwest: over easy on top of red enchiladas, preferably make with blue corn tortillas. Works OK on green enchiladas, too. Or on top of a bowl of red chile that includes a nice pork tamale. Or as an omelette with good green chile and pepper jack cheese. Or in a batter for chiles rellenos, preferably make with Anahiem chiles.
In reply to pheller :
This is what I was looking for when I read the thread title
Any that doesn't have a runny yoke for me.
Deviled. Yes Please
Soy Marinaded. Oh heck yes. With or without Ramen
Scrambled or an omelet? Every Sunday.
Usually sunny side up, runny yolk. But I will eat them any way they come. Deviled for sure. My secret way to eat hard boiled is to dip in salt then Worcestershire sauce.
Love Scotch eggs too
jmabarone said:Toyman! said:In reply to jmabarone :
What is Everglades other than a swamp?
First I've ever heard of it......
Anything with enough salt and MSG is going to taste amazing.
I love them every way except boiled. It's as if boiling keeps all the sulfur smell in them permanently and they smell Lima bean farts.
If you peel them and do something with them, they're ok. My great aunt used to cut them in half and bake them with some cheese soup poured over them, and that was pretty nice, but just to eat? No thanks. I keep them off my salads.
Scrambled moist, over medium, and omlette are my faves
Sunny side up, deviled, Scotch eggs are delicious too.
Sorry, no pics of the food, but I had a killer egg salad sandwich while in New York–and from a literal hole in the wall.
The place is called Mike’s Coffee and Deli, located on 32nd and Park Ave. I stay next door at HGU so it’s super convenient.
And this is the entire place:
It’s just an opening for a storefront. Place you order at the counter. You can’t go inside.
But there’s a smiling face at the counter and dudes behind making food.
An egg salad sandwich sounded good, so I ordered one. Egg salad on a roll.
I saw the dude pull two hard boiled eggs, crack them open, and make egg salad right there.
Totally fresh and delish. Would go back.
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