Sounds like mid-rats to me. When I was in the marines and stationed over seas, I always pulled over nights. At around 2300, we’d go to the Sky Village chow hall for midnight rations. They had the best omelets over a bed of white rice. All you could eat. The meat was usually left overs from the day or bacon or sausage.

I have found memories of those meals.

If I end up with firm yokes, I’ve screwed up. If I had a dog, I’d give it to him. Green salsa on eggs sounds good. Whenever I make an omelet, ghost pepper salsa is always an important ingredient.

Living in Hawaii the spam eggs and rice meal became a common breakfast. I’m a firm believer that behind salt, eggs are one of the best “toppings” for MANY meals.

quote:

Originally posted by bald1:

quote:

Originally posted by walkinghorse:
Cast iron skillets work great for fried eggs!
Subtle favor enhancements can be achieved with different oils, greases, but it is hard to beat bacon grease!
Toast, biscuits, and potatoes go well as side dishes!

I'm with Jim. Love my Stargazer cast iron skillets for breakfast duty.
<snip>

I sometimes cook eggs in my cast iron pan. Here’s an open-face omelette with lots of Muenster cheese:



Now out of the pan with black pepper and Cholula Green Pepper:



It was pretty danged good, but I think eggs cooked in my Bialetti nonstick pan are as good as eggs cooked in cast iron.

BTW – I showed you my fried eggs. Let’s see yours!

great looking eggs OP!!!

I don't eat eggs often, but every once in a while I LOVE fried eggs and good bacon for dinner. Throw in a good belgian waffle and I'm in heaven.

Fresh home made potato pancakes with 2 sunny side up eggs on it,sliced tomatoes on the side with a touch of balsamic vinegar

Made a few poached eggs this morning. Used the sous vide at 167 degrees, for 13 minutes. Then just crack the eggs over toast when they're done. Perfect lava yolks.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by bald1:

quote:

Originally posted by walkinghorse:
Cast iron skillets work great for fried eggs!
Subtle favor enhancements can be achieved with different oils, greases, but it is hard to beat bacon grease!
Toast, biscuits, and potatoes go well as side dishes!

I'm with Jim. Love my Stargazer cast iron skillets for breakfast duty.
<snip>

BTW – I showed you my fried eggs. Let’s see yours!

Okay, here ya go. Almost done!

Related thread drift.

Do you guys have a preferred brand of eggs?

I've done blind taste tests several times across about a dozen different egg brands. All of them "premier" brands on the more pricey side.

Time and again, for me, Eggland's large brown eggs come out on top. The yolks and whites just taste better for me. And they are a little cheaper than the other premium brands.

Frankly, I was surprised that I could find a distinction and a preference. An egg is an egg, right?

We get farm fresh eggs from a neighbor. Usually only a day old. No store bought egg will even come close. I never could bring myself to eat a fried egg. I'm a scrambled egg guy all the way. I started using Kent Rollins recipe and method for scrambled eggs and omelets. Once you do this there is no going back. Wish I would have found out about it long before I did.

quote:

Originally posted by konata88:

Do you guys have a preferred brand of eggs?

Egglands here too for supermarket eggs. That said many many years ago we could get farm fresh and as lastmanstanding says, nothing else comes close.

quote:

Originally posted by bald1:

quote:

Originally posted by konata88:

Do you guys have a preferred brand of eggs?

Egglands here too for supermarket eggs. That said many many years ago we could get farm fresh and as lastmanstanding says, nothing else comes close.

This is why we raise our own chickens and have for 30 years. There is no comparison compared to store bought eggs.



Jim

quote:

Originally posted by Edmond:
I like a few fried eggs with Spam on white rice. Weird, I know.

Slight thread drift but if you haven’t seen this place you should. Surprisingly well done and informative. Hormel is still where it was founded.

https://www.spam.com/museum

My latest efforts, using jumbo eggs. I had an idea: use a fork to break the yolks and spread them out a bit. With the yolks broken and flattened, results are very consistent with my open loop time & temperature cooking process, regardless of yolk size. A bit of water in the pan makes steam to cook their tops. Here’s the result of two trials with different degrees of yolk spreading.

The eggs in my Bialetti Ceramic Pro nonstick pan, set in my Breville Smart Grill.



On the plate. A pleasing appearance IMO. The dark bits are from my herbed butter.





Now with seasoning salt, black pepper, and Cholula Green Pepper hot sauce.



Both trials produced tasty eggs. I like this method!

i like my eggs fried right after i cook sausage...deep in sausage grease.

You just need a piece of toast or a tortilla to wipe up the yolks and that is perfect.

I like my eggs fried right after I cook BACON...deep in BACON grease.

quote:

Now with salt, freshly-ground black pepper, and Cholula Green Pepper hot sauce.

..bbbuttt they aren't plain anymore then?

quote:

Originally posted by smschulz:

quote:

Now with salt, freshly-ground black pepper, and Cholula Green Pepper hot sauce.

..bbbuttt they aren't plain anymore then?

Agreed.
While we all love seeing, and reading about exotic ways to cook those eggs, these food threads always morph into a Julia Child Sig Forum Pots and Pans thread !