How do you like your eggs?
Creamy Dilled Scrambled Eggs. Photo by Mary Rapoport of Roanoke.
Hello, I’m Mary Rapoport, Consumer Affairs Director for the Virginia Egg Council. I agreed to be Lindsey’s guest blogger for the day.
About a decade ago, I did a survey at a large food festival. I passed out forms and folks checked off the No. 1 way they liked their eggs cooked. I listed the basics: hard boiled, soft boiled, fried, scrambled, poached, and omelets. Although there was a smattering of all choices selected, the standout favorite was scrambled.
I was surprised and frankly a bit disappointed since I think of scrambled eggs as being … well, ordinary. So several years later, I did it again, and the results were pretty much identical. After thinking about it awhile, I figured it’s probably the easiest way to cook an egg — no worrying if the shell will peel easily with hard boiled eggs; and who has all those clipping-off-the-top gadgets you use to eat soft boiled eggs; no hysteria about breaking yolks when flipping the fried eggs; and poached eggs and omelets are basically a mystery to the novice cook. So scrambled it is.
The neat thing about scrambled eggs is you just plop the beaten eggs in a hot skillet with a bit of spray or a pat of butter, move them around and you have something warm to eat in no time – even perfect for a quick, no-fuss dinner. And with non-stick skillets, the clean up is a breeze. It actually makes sense that they are the No. 1 favorite for most folks because they are pretty foolproof and can be made in a hurry.
A few years ago, the world of scrambled eggs changed for me when I was visiting my son in California. Sitting in an outdoor café, I ordered the scrambled egg special and loved it so much that I begged to be let into the kitchen to watch the cook prepare it. They called it Creamy Dilled Scrambled Eggs and it was served on toast. You ate it by picking up the toast with this creamy, almost custard-like, highly-flavored, yummy business on top. I don’t know if it was the weather, the palm trees, the Bloody Mary I had with it, or the dish itself, but I love it to this day – it has become my favorite way to fix eggs.
I will share this recipe below on this blog post. What’s your favorite way to have your eggs cooked?
Creamy Dilled Scrambled Eggs on Ciabatta Toast
Serves 2
Recipe courtesy of Mary Rapoport, Virginia Egg Council
1 Tbsp. fresh chopped flat leaf parsley
½ to 1 Tbsp. dill weed
4 eggs, beaten
2 Tbsp. crumbed goat cheese
Cooking spray
4 slices ciabatta bread, toasted
Garnish: Sliced avocado, sliced strawberries and/or orange
1. Chop parsley, then combine with dill. Add to beaten eggs along with goat cheese.
2. Heat a skillet with non-stick coating over medium-low heat; spray with cooking spray, then pour in eggs.
3. Stir eggs, constantly and slowly, never letting them become soft curds as you normally would for scrambled eggs. Use a coated whisk or a high-temp rubber scraper for best results. Keep stirring until eggs are no longer runny. They will be much creamier than you are used to, almost custard-like.
4. Place 2 slices of toast on a plate; top with a quarter of the eggs on each slice. Place remaining toast on another plate and repeat with remaining eggs. Serve with fruit and garnish with sprigs of fresh parsley.
February 4, 2013 - 7:05 AM
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I eat my eggs 2 ways: scrambled, or in omelet form. I like adding stuff to scrambled eggs like steak, bacon, sausage, cheese, peppers, etc…same stuff I would have in an omelet. I’ve never developed a liking for eggs any other way, though I’ve tried…just never liked them any other way.
This looks delicious! What is the name of and where in California is this cafe?
Ok Lindsey let me share one with you. I came up with my own recipe for deviled eggs. I love Locs and bagels so I made my own version with deviled eggs. To the yolk mixture I added some whipped cream cheese instead of mayo. After I mixed that I added finely chopped smoked salmon and finely chopped red onion and mixed well. After I filled the whites with that mixture I topped it with a few capers. To me they are the best deviled eggs I’ve ever had!
I like them scrambled, in an omelet, boiled, or fried over medium. I do all four of the above at home, and if I do scrambled or an omelet I literally throw in “every thing but the sink!!” And I do mean everything, veggies, seasonings, herbs, olives, meat, cheese, name it. Many times it’s pretty awful but I always eat it anyway. If fried I love them w/ any of the traditional “breakfast” meats, or bologna, or corned beef hash. When I eat breakfast out at a sit down place I almost always have them fried over medium.
I like my eggs cooked just about any way. If they’re fried, the yolk must remain runny. I love to dip toast or fried potatoes in the yolk. Thanks for the recipe, it sounds delicious!
Hollandaise sauce is also good on scrambled eggs! I use either McCormick’s or Knorr brands.
I like to walk on the wild side – I like my eggs sunny side up! I also love them scrambled (like Other John, I mix in other ingredients like chopped onion and peppers, cubed ham, cheese, etc.), omeletted, and hardboiled, but my favorite way has always been sunny side up.
The recipe sounds delicious, so I’ll have to give it a try soon.
fried over easy, scrambled, poached, omletted, hard boiled, soft/medium boiled, deviled, pickled or made into egg salad are all great. Probably go towards omlettes but migas might win out
I’ve only had two egg dishes I really disliked, both courtesy of my father. One was scrambled eggs with calves brains; the other is what he called “Campbelled eggs”–eggs scrambled with Campbell’s cream of mushroom soup concentrate. These were not only thoroughly nasty tasting but were also an unwholesome grey color.
Aside from these, I’ve never met an egg dish I disliked and at home I cooks them all ways–poached, soft-boiled, hard boiled, fried (both sunny-side up and over easy), scrambled and as an omlet(te).
And oh, yeah, yesterday at Abuelo’s I had two fried eggs on top of my enchiladas! And when I go to Wonju Korean Restaurant I get the clay pot that’s served hot and loaded w/ rice, veggies, pork, and a fried egg on top! It’s YUMMY!!!!
If I’m cooking, scrambled. If someone else is cooking…poached.
my favorite ways to cook eggs are fried or an omelet.
I don’t have a favorite. Over medium, omelets, hard boiled, and scrambled. Of course pickled eggs are pretty good too.
Easter eggs are best!
The fried egg on top of traditional Korean bibimbap is my favorite, too, Dennis. Good picks!
— Caitlin (filling in for Lindsey Nair)
Haha! Same here, Kristen. It’s hard to mess up scrambled eggs.
— Caitlin (filling in for Lindsey Nair)
Tosh, make your own hollandaise, but instead of the traditional, try jiffy hollandaise. Heat 1/4 cup sour cream, 1/4 cup mayo, 1 tsp lemon juice and 1/2 tsp mustard. Quick, inexpensive and really good. Great with eggs benedict.
There is virtually no way I don’t like eggs. I haven’t quite warmed to the idea of them on a pizza, but I’m not afraid to give it a shot if the opportunity presents itself.
Scrambled is my favorite with a dash of itailian seasoning, and with holandaise and dill on english muffin, no meat. but great scrambled eggs should be like a good custard, so many over cook their eggs and that is when you miss the best flavor. hard is my second choice which you can never go wrong. great article!
Things you should eat before you die:
Scrambled Eggs with ground country ham and chopped tomatoes mixed in
Bacon run through beaten eggs and rolled in corn meal, then baked or broiled.
Over light.
That sounds great, Henry! I’ve never thought of breading bacon before.
Jeff, look at it this way, pizza is just a type of flat bread. Suitable for just about any topping.
Hey Caitlin, thanks! I knew the dish is called bibimbap but chickened out and didn’t try to spell it! The dish I had at Abuelo’s is Huevos Rancheros. Win’s comment reminded me that I left out two of my favorite ways to eat eggs; deviled eggs and egg salad!! Double yummy!
Dennis, I totally looked it up before replying to you.
While visiting my daughter who lives outside Philly recently, we walked to a neighborhood bakery that served scrambled eggs with american cheese on a Kaiser Roll. So simple and yet so totally delicious!
My son-in-law who is from Pakistan, taught us to scramble eggs and add sugar to make them a really sweet treat for breakfast, which is how he grew up eating eggs. They are scrumptious and you feel like you are eating a dessert.
Which reminds me of another thing we tried up there: “Scallion Pancakes”, anyone had them? Does any place serve them here? They are in the Chinese restaurants up there (as is a whole vegan menu!) and they are so good, I was hooked. What is not to like about fried dough?
Hi Caitlin, me again, just read your “confession!” I went to Abuelo’s website to get the name/spelling for Huevos Rancheros!!!! LOL!
My favorite is basic scrambled eggs made with a dash of milk, salt and pepper and cooked in butter. I use a rubber spatula to constantly move the eggs around the pan so they don’t form crispy edges. I like them soft, but not wet.
My next favorite is a veggie omelet with lots of cheese. But a close third would be a great frittata.
Howard likes fried eggs over medium with leftover steak from the night before. He loves to dip his steak in the yolks.
Mary/Lindsey, I wanted to report that I made the creamy dill scrambled eggs on ciabatta (with one modification: I didn’t have any parsley, so used herbes de Provence instead) for supper tonight, and it was very tasty. I’ll definitely be hanging on to this recipe to use again. Thanks so much for sharing it!