basically just eggs I guess

[Ben-San]

I've been eating soft-boiled eggs a lot lately. I had forgotten how tasty they were. Sometimes with a little black pepper but it's not really necessary. It is flavorful, but it is also a clean taste.

[theinevitable]

I love soft-boiled eggs.

[FlipConstantine]

I declare this thread a success!

(eggs are good)

[wombat]

Toast is absolutely required, however.

[theinevitable]

and the toast/bread soaks up the eggs, and gets all soggy, and you cut it up into little pieces with your spoon, but then your mommy says you can't eat it any more because of "salmonella."

[Asherdan]

I still get a skillet all hot and buttered, punch a hole in bread with a cup, butter up the bread, throw it in the pan and crack an egg into the hole for a quick over easy.

I like this on workdays I know are going to be for suck because then I can hope for the cholesterol to take me away during the day.

HELLO PROTO-CHICKEN, YOU ARE MY BREAKFAST! is what I always announce.

[jough]

I poached a couple of eggs today.  They were awesome.

[linnea]

I love omelets, and I love scrambled eggs (scrambled hard, because I can't stand runny eggs). I will leave you guys to your soft boiled eggs. Hard boiled deviled eggs are one of my favorite things on earth.

[Choop]

Hard-boileds travel well, especially when a paper salt packet is involved. Much the same can be said for tomatoes, if padded. Eat More Fresh Tomatoes! (Miss you, Paul.)

I'm for soft eggs, whether boiled, fried, scrambled, or whatever. A touch of nice salt, some fresh-cracked pepper, maybe a hint of a herb(just one, don't bother with more), and you've got breakfast.

Sad confession: I have a cookbook comprised entirely of recipes for the egg. I love it dearly.

My favorite egg recipe requires 2 tools, a skillet and a rubber spatula (look for nonstick in both):
melt 2 tbsp bacon grease or butter (or cook 4-6 strips of bacon) in skillet;
crack eggs directly on skillet;
salt and pepper;
mash whites into yolks until nearly combined into one color;
add favorite herb or herb-of-day (really, just pick one, it doesn't matter);
fold then flip;
cook until done to preferred level (soft-easy);
serve.

If they're omelet-shaped, don't be surprised. Just cut it into pieces before serving.

I call'em Esquire eggs, as they remind me of a recipe in my dad's Esquire magazine collection (recipe reprinted a few years ago) and of Dad, who made them whenever Mom didn't want to cook. Tip: if you choose as your herb cumin, go easy-- very easy.

My favorite question my dad ever asked me is "What did that toast ever do to you?" I'd been mashing butter onto a pile 16 slices high, practically destroying all of its crispiness. I've ever since used soft butter or melting time on toast, and I'm a better man for it. I also eat less of it these days. Well, toast, at least. I still have to have eggs every once in a while.

[AlohaDawg]

I still get a skillet all hot and buttered, punch a hole in bread with a cup, butter up the bread, throw it in the pan and crack an egg into the hole for a quick over easy.

I like this on workdays I know are going to be for suck because then I can hope for the cholesterol to take me away during the day.

HELLO PROTO-CHICKEN, YOU ARE MY BREAKFAST! is what I always announce.

WooHoo!! Titty Toast! I've loved those since small times.

[Doc]

I was all about the hard eggs for years, my fried eggs were over easy, and my scrambled eggs had better not be moist. This was because I didn't like the taste of yolk and especially don't like soggy toast (more on this later).
Then a few years ago I made my self a fried egg sunny side up and dipped the toast and I haven't looked back. No salt or other condiments for me, though a liberal slashing of butter or margerine on the toast is usual.
Don't put the eggs ON the toast though.
Don't put Anything cooked on the toast (maybe bacon) unless you are going to make a proper toasted sandwich.

Soggy toast is a filthy abomination, it is just this mushy cold pile of crap and I won't have anything to do with it.
Dipping is of course an entirely different matter since it is only wet briefly and so ends up being both moist and flavoursome.

Oh and egg sandwich with ludicrouse amonts of butter = bliss.

I also have this special way of making omlettes where it would be more correct to say I add the egg to the cheese and not the other way around. These will result in my death but I shan't care.

[Asherdan]

WooHoo!! Titty Toast! I've loved those since small times.

You've just soiled the memory of me and grandma making these on a sleep over morning.

In a good way.

ALSO: Titty Toast resemblence even stronger with unbroken yolks.

Doc mentions egg sammiches. I like to toast the bread, fry an egg (or two) and build with lettuce, tomato, mustard, pickle and bacon. Is that wrong? I thinks it's basically a bastardized BLT?

Tell me how to do this better, TOUMB.

[AugustWest]

I like to vary the meats on my egg sandwiches.  Bacon is great, no doubt.  But so is ham, salami, sausage, polish sausage and even gasp! bologna.  I'm likely to use whatever type of meat is handy in the fridge to make an egg sandwich with. I've even used the occasional hot dog in that slot.  Try it!

[Roger]

Eggs (followed closely by cheese) are the main reason why I'll probably never turn from vegetarian into a full-on, strict vegulonian. I try to buy those so-called "free-range eggs", even though I know that's a very dubious term.

Maybe it's because I've been playing too much Harvest Moon (the PS2 game, not the Neil Young record), but I've been thinking of raising my own chicken. Anybody has any experience on the matter?

[wombat]

I find that the 'natural' or 'free range' eggs taste better, whether the chickens are actually getting to enjoy themselves or not.

As far as raising your own chicken, all I can tell you is that those are the most delicious eggs possible.  I have never actually worked with chickens but did do some shopping for equipment for a chicken exhibit once.  They seem like very easy animals to keep.  This is the website of a good supplier recommended by both of the people I know who keep chickens:

http://www.mcmurrayhatchery.com/