hard or runny? which do you prefer?

I definitely like my yoke runny. It just taste so much better than hard yoke. Maybe you can considering frying two eggs together. Just take one up before the other and you'll have eggs for yourself and your husband. As for your daughter, ask her to help in beating the eggs while you are frying them. The next best thing will be liquid eggs. Just open and pour for scrambled eggs. Cheers;p

My daughter loves her eggs scrambled. I love to fry mine or cook till the yoke is hard and eat them on a sandwich with cheese and bacon. Sometimes I even put salsa on them.

I just like scabbled eggs with cheese, my son does to I haven't eaten eggs in a long time, because when I but them my son won't eat them, until all the food is about to run out so I don't buy that many eggs.

Good day.. I definitely love my yoke running. It's taste good and really brings out my appetite. Whether it be with bread or rice I just love my eggs cooked that way. Delicious.

It really depends on my mood, I can have the either way.. mainly it depends on what else I am serving, if I am having grits.. then runny it is but if im having pancakes of french toast i like them scrambled..

Omlets with veggies and onions and swiss cheese

I like mine runny. I also love eggs Benedict but I never make them at home. It is too rich and fattening for my taste. But if I go out for breakfast, and they are on the menu, I will be sure to order them!

http://www.helpwithcookin...

Eggs Benedict Recipe

Ingredients (For 4 people)

* 4 fresh English muffins
* 8 rashers of back bacon
* 8 eggs
* 1 tsp of white vinegar
* 4 egg yolks
* 2 tbsp of lemon juice
* 9 oz (255 g) of butter
* pinch of cayenne pepper
* salt and pepper


To make a simple Hollandaise sauce:

1. Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together.
2. Cut the butter into small chunks and add to the saucepan.
3. Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs.
4. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
5. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.
6. Add more salt and pepper if required.
7. Remove from the heat and keep the sauce warm before serving for up to 30 minutes.

Once the Hollandaise sauce has been prepared and set to one side, you can concentrate on the other ingredients.

The next step is to prepare the eggs and the ham, if possible simultaneously.

1. Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin.
2. At the same time start to poach the eggs (see our section on: How to poach an egg).
3. Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking.
4. When the eggs and the bacon are almost ready, tear the muffins in half with your hands, taking care to break them evenly and place them in the toaster or under the grill.
5. When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.
6. Remove the bacon from the grill and sit one circular piece on top of each half muffin.
7. Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg.
8. Serve immediately.

I like my eggs cooked over medium. The yolk is still soft and runs slightly. The white is completely done. There is no crispy edges to the whites. I seldom get them cooked perfectly in a restaurant. Hubby orders them scrambled well in a restaurant, as he does not want any runny white, it grosses him out. I like egg casseroles, and quiches.

For years my favorite way to eat eggs was over medium, runny yolk, hard white. But that requires frying. I don't eat a lot of fried foods any more, so I started scrambling my eggs. I like them plain, or with onions and chili peppers diced in them, and/or a little bit of ham or bacon or sausage. I never use a recipe, Just put stuff in my eggs till it looks like the right amount of goodies per eggs.

Oh, yes and I do like a bit of grated cheese in with all the other things.!

I like mine med. cooked. Not hard but not runny. My husband likes them just a little runny but he's not a picky eater so he will eat them any way I fix them.