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Ten On Tuesday

April 10, 2012 By Carole

It’s Passover this week and I know that presents dietary challenges for my Jewish friends. The other day my friend Kathy commented that her first full day of Passover was made possible by the Incredible Edible Egg. And that’s why this week’s Ten on Tuesday topic is 10 Favorite Ways to Prepare Eggs.

  1. Hard boiled. A hard boiled egg is the perfect portable snack.
  2. Scrambled. With ketchup, please.
  3. Poached. I don’t have much luck poaching eggs at home so I order this way almost every time I go out to breakfast.
  4. Omelettes. I like mine with fresh broccoli and American cheese.
  5. Fried. Sometimes I like mine over easy and sometimes I like mine over medium but I never like mine sunny side up. Blech.
  6. Egg salad. A little salt, a lot of pepper, some celery and a small dab of mayo. I like it best on toasted whole wheat bread.
  7. Deviled. These are always popular at our house, I even made some on Easter because Hannah asked for them.
  8. Scotch Eggs. I have never actually made these but I’d like to try them some day.
  9. Pickled. The first time Dale offered me a pickled egg I wrinkled my nose and wouldn’t try it. And then I took the plunge and discovered a wonderful treat. I make them myself and they are so good!
  10. Quiche. I love it best with mushrooms and Swiss cheese.
I barely scratched the surface of all the ways to cook eggs – can’t wait to see what you all thought of, too!



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Comments

  1. nestra says

    April 10, 2012 at 6:15 am

    I think you are making me hungry!

  2. Geri says

    April 10, 2012 at 6:48 am

    Egg salad is my favorite! I stopped coloring eggs a few years back so I no longer have the “leftovers” for lunch, but it’s easy enough to cook one up!

  3. Judy says

    April 10, 2012 at 7:30 am

    Love hard boiled eggs in a salad. I miss buying fresh eggs at the farmer’s market. There is definitely a difference.

  4. Kym says

    April 10, 2012 at 7:53 am

    Mmmm. Scotch Eggs are so good! (I almost included it on my list, and then didn’t.) Now I want to try a picked egg! 🙂

  5. jill says

    April 10, 2012 at 8:17 am

    Like Judy above, I love a fresh hard boiled egg in my salad. Still warm, with walnuts, apple, and a touch of feta. Yum!

  6. Rachel says

    April 10, 2012 at 9:24 am

    If Passover is behind today’s choice I must add what we call matzoh bread it is made of matzohs that were dampened with water and broken into small pieces, eggs that were beaten well before you add them to the matzohs, some milk for good consistency, salt and pepper. You fry it like an egg and then you can use it like bread or whatever meet your fancy. I like mine with cheese that you put on it when it is still hot so it melts nicely… hmmmm…. and it makes me think of my father who used to make the best matzoh bread I ever ate!

    It is my second most favorite Passover dish right behind those matzoh balls!

  7. Mary K. in Rockport says

    April 10, 2012 at 9:40 am

    What Rachel writes of, my husband calls matzoh brie – scrambled egg with soaked matzoh bits. My grandmother used to whip up eggs and milk and cook them very slowly in a double boiler. They came out very smooth with a froth on top, like a custard only not sweet, and very very good. What’s a Scotch egg?

  8. Barbara-Kay says

    April 10, 2012 at 9:42 am

    I’m amused to find someone else who likes ketchup on scrambled eggs. When we were dating my prospective father-in-law was horrified that anyone would put a ketchup bottle on the breakfast table. I think of him every time I have scrambled eggs — he was a wonderful man.

  9. Donna says

    April 10, 2012 at 10:10 am

    Eggs – do not touch them unless they are in something I am baking. I think my mom overdid the egg thing when we were growing up. My brother and I can’t even stand the smell of them. Isn’t that awful? The closest we come to eggs is french toast. Oh – and that matzoh brie they were talking about. Had lots of that growing up on Long Island!

  10. Beverly says

    April 10, 2012 at 10:33 am

    I’ve never tried pickled eggs, but they do sound appealing!

  11. Jo says

    April 10, 2012 at 11:20 am

    I’m so with you on scrambled with ketchup! However, I have this really childish hangup and can’t stand runny yolks. Try ordering eggs benedict with hard cooked yolks!

  12. Kate/Massachusetts says

    April 10, 2012 at 1:09 pm

    This might help re: poached eggs:
    http://www.beyondsalmon.com/

    Helen lives in Natick and offers cooking classes in her home. I have taken several of them and learned a lot.

    Have you ever had a Chinese tea egg/Chinese braised egg? They are delicious.

  13. Hillary says

    April 10, 2012 at 1:27 pm

    That Kathy is very smart. I still have to put my list together.

  14. Kathy B says

    April 10, 2012 at 1:34 pm

    gag me…I hate eggs

  15. amanda {the habit of being} says

    April 10, 2012 at 3:57 pm

    i’ve never tried pickled or scottish eggs…but otherwise i love eggs!

  16. Kristi aka FiberFool says

    April 10, 2012 at 5:07 pm

    I think I strayed a bit more far afield than others 🙂 For basic eggs, I *love* over easy (sunny side up will do in a pinch) but the yolks *have* to be runny! I especially like them topped with a bit of sea salt and very coarsely ground black pepper. It is even better if the pan was buttered and the edges of the whites are tinged brown and crispy 😀 Of course it is rare to strike all of those things in one egg though.

    I haven’t tried pickled eggs yet. I really should as I like pickled things and l like hard boiled eggs so there is no reason I shouldn’t like them.

  17. Doris says

    April 10, 2012 at 6:50 pm

    I love eggs..but have never tried Scotch or Pickled. I will have to put them on my list of things to try.

  18. Estella says

    April 10, 2012 at 7:59 pm

    A few years ago after dyeing a bunch of Easter Eggs I went on a search for recipes with hard-boiled eggs and found this wonderful salad which is now a staple in our house.
    http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/salad-recipes/bacon-and-egg-caesar

    Also, this is my other favorite way to have eggs:
    http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/

  19. Carolyn says

    April 10, 2012 at 9:27 pm

    I would love to see your pickled egg recipe, I was just talking about them the other day and wondering what they were like. I’d like to try for myself.

    Egg trivia: The classic chef’s hat has 100 pleats around it to represent the many ways to cook an egg.

  20. mary says

    April 10, 2012 at 9:40 pm

    whoa! there’s a lot of egg-love out there! me, I love them very well done. hard boiled or baked in the oven…but I’ve lately been wanting to try poached. the complete opposite of “well done”, but I feel like I’m completely missing out on all those great-looking benedict recipes!

  21. Judy says

    April 11, 2012 at 9:39 am

    I loved all the great ideas.

  22. Heather says

    April 12, 2012 at 2:54 pm

    In a clafoutis, a la Julia Child! Yummm.

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