Best egg recipes
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I mean, why not? It's the season!
I've never had Durkee Famous Sauce, but this Southern Living article says it's the secret to the best egg salad.
https://www.southernliving.com/grandma-egg-salad-secret-11717459
Egg salad is a favorite of ours, so I'll definitely try this out!
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I vaguely recall trying Durkees sauce. Mayo and mustard are what I remember.
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People from the South rave about their favorite products, including Duke's mayonnaise, which I tried and thought was pretty meh. I prefer Hellman's. Maybe it's whatever you grew up with.
I looked up the ingredients for Durkee and it does indeed seem like mayo with mustard in it. Plus "spices". I'm holding out hope that the "spices" make it special in some way.
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I think Duke and Hellman are basically interchangeable.
What I like to do is nuke two eggs in a cereal bowl, toast some artisan bread of whatever kind, tear it up, mix it and melted butter in with the runny yolk eggs. It’s just eggs and toast but you don’t have to scoop up the yolk.
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I think Duke and Hellman are basically interchangeable.
What I like to do is nuke two eggs in a cereal bowl, toast some artisan bread of whatever kind, tear it up, mix it and melted butter in with the runny yolk eggs. It’s just eggs and toast but you don’t have to scoop up the yolk.
@Mik said in Best egg recipes:
I think Duke and Hellman are basically interchangeable.
I thought Duke's is a lot more acidic than Hellman's. I mean, their label says "it's got twang". It wasn't bad, but I wouldn't buy it again.
What I like to do is nuke two eggs in a cereal bowl, toast some artisan bread of whatever kind, tear it up, mix it and melted butter in with the runny yolk eggs.
I don't do runny eggs, but my better half loves them. He'd like to know how long you nuke the eggs for.
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52 seconds. But it depends on the width of the bowl.
Yolk is nature’s perfect sauce.
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We have an 1100 watt microwave. You?
Ha! We were just talking about what bowl to use. We have this mug/bowl that's impractical for drinking tea or coffee because it's quite large and heavy, but ideal for soup or chili. Five inches across and a little over three inches tall:
We have lots of other bowl choices. What do you use?
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We have an 1100 watt microwave. You?
Ha! We were just talking about what bowl to use. We have this mug/bowl that's impractical for drinking tea or coffee because it's quite large and heavy, but ideal for soup or chili. Five inches across and a little over three inches tall:
We have lots of other bowl choices. What do you use?
Hey, @Mik - Mr wtg wants eggs for breakfast....
@wtg said in Best egg recipes:
We have an 1100 watt microwave. You?
Ha! We were just talking about what bowl to use. We have this mug/bowl that's impractical for drinking tea or coffee because it's quite large and heavy, but ideal for soup or chili. Five inches across and a little over three inches tall:
We have lots of other bowl choices. What do you use?
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That would be too narrow and deep. I used this Corelle bowl:
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Yeah, Corelle is the berries.
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For some reason mackerel is almost unheard of here except for canned. Too bad as it’s delicious.
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Was going to try Mik's eggs with bread recipe. Bob brought home pastries.
Sliced a thick bearclaw like pastry part way through in quarters so I could open it.
Opened it , added two eggs, broke the yolks, added butter. The microwaved for 52 seconds. Loved it. May add more time next time I try this. It was fantastic. -
Mr wtg broke two eggs into the bowl and did the 52 seconds. Did not break the yolks. The whites in the very center weren't set. He did another 20 seconds. The same center whites were still a tiny bit clear and the yolks had set. It was still good, but he wants those runny yolks.
Next time he's going to use a slightly wider bowl. and he'll put a little butter in the bowl before breaking the eggs into it.
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I don't worry about if the whites are completely set or not because it's just going to mix in with the yolk and toast.
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