Egg Cuisines Among The List Of Breakfast Items

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eggholic

Assistant Cook
Joined
Nov 11, 2022
Messages
4
Location
USA
Eggs are a good source of protein and the best option for Breakfasts. One can have multiple egg varieties to fulfill your hunger in the early mornings or at brunch. What are some of the egg cuisines you guys would prefer to have in the options of breakfasts?
 

thymeless

Senior Cook
Joined
Aug 12, 2006
Messages
461
I've been enjoying Mee Goreng with spam and a runny yolk fried egg for breakfast. Great egg combination.
 

cloudela

Assistant Cook
Joined
Jan 30, 2023
Messages
10
Location
New York
I've been enjoying Mee Goreng with spam and a runny yolk fried egg for breakfast. Great egg combination.
I love mie goreng too. When I travel to japan, I saw the indomie instant stirfry noodle which makes a pretty good mie goreng. Just need to add shrimp, some cabbage and of course runny egg yolk.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,996
Location
Woodbury, NJ
Many years ago, I had probably 4 or 5 omelettes a week, sometimes with fillings, sometimes with things simply beaten in with the eggs, like fresh herbs. I stopped eating so many eggs long ago, and with the price of eggs now, I would have had to stop, if I hadn't already!
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
50,200
Location
Massachusetts
I eat eggs for breakfast a couple of times a week. Usually poached, fried or scrambled. When I'm feeling energetic, I make an omelet. My younger daughter makes a great deviled egg but I don't usually have them for breakfast. The yolk is the star for me. The egg whites are just along for the ride.
 

Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
8,206
Location
near Mount Pilot
Eggs are still a good value once you get past the shock of the recent price increases. Last week I paid $2.60 for half a dozen at the local Wegman’s.

One of my favorites, Shakshuka, was introduced by DC’s Steve Kroll.


I have to admit that my simple version is usually made with leftover pasta sauce or salsa.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,261
#1 – Poached in a cup with a pat of butter, salt, pepper, and rye toast to dip.
#2 – Soft scrambled or soft-boiled. Rye toast.
Sometimes I switch up with biscuits (homemade or tube) or toasted English muffin.

Sometimes I add a meat (bacon, back bacon, or Taylor ham) and/or potatoes.
 

Sir_Loin_of_Beef

Chef Extraordinaire
Joined
Apr 19, 2011
Messages
12,817
Location
Sandy Eggo
Large eggs are still $7.49 American for an 18 pack, brown or white, @AmazonFresh. $5.49 for medium size.

If you are just using them for baking, try Bob's Red Mill Egg Replacer. It is much cheaper than real eggs. $3.59 @ Amazon Fresh. It equates to 34 eggs, and it is shelf stable.
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Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
8,206
Location
near Mount Pilot
Ground flaxseed is another egg replacement in muffins, quick breads, etc…

1 egg = 1T golden flaxseed meal + 3T water. Mix well and let stand for 5 minutes to thicken.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
9,136
Location
Waterdown, Ontario
How many eggs is equal to meat? the following is a copy of a post by "People's Defender" - take from it what you will.
but for $6.00 a dozen = $.50 per egg... Can you buy 1 equal portion of meat for that same $1.00?

Two eggs are equal to one serving of meat as a protein source and are not only a source of high-quality protein but are also gluten-free and contain zero carbohydrates. A large egg has only 80 calories and 1.5 grams of saturated fat while providing 6 grams of protein and all 9 essential amino acids. Feb 5, 2022

Eggs are more than an excellent source of protein - People's Defender​

 

fmw

Senior Cook
Joined
Jan 19, 2016
Messages
102
Location
Midwest
My favorite egg recipe is Eggs Benedict. If I can't find Canadian bacon I use a tomato slice instead. The traditional way to make hollandaise sauce is time consuming and fussy. Here is how I make it more easily with the same taste and texture. I put the egg yolks, butter and lemon juice in a COLD saucier. I then put the heat to medium and stir the sauce constantly with a whisk until it starts to thicken. Then I remove it from the heat and stir for another minute. If you cook too long it will break. If you fail to stir constantly it will break. The whole thing takes about 5 minutes. I normally use mayo on the English muffin instead of butter.

Another favorite for me is quiche. You can find a jillion recipes on the net. If I make a quiche for breakfast I often add crumbled bacon.
 

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