Best egg recipes

[Mik]

That would be too narrow and deep. I used this Corelle bowl:

[Mik]

https://www.amazon.com/Corelle-Vitrelle-4-Pieces-Resistant-Dinnerware/dp/B09LVG7Q5V/133-5733327-7477740?pd_rd_w=sBz8I&content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_r=16V1Y7KPP8Z75V3BYC9T&pd_rd_wg=4qV8X&pd_rd_r=b41553ce-759e-4616-a823-b0fb8a9d4c7d&pd_rd_i=B09LVG7Q5V&th=1

[wtg]

I think I have something like that.

(We replaced our old set last year when the Corelle was on sale on Black Friday. I love them! Lightweight and seemingly indestructible.)

Thanks!

[Mik]

Yeah, Corelle is the berries.

[AndyD]

I like omelettes, quick & easy to make:
•crack 3-4 eggs, whisk
•grate in mature cheese
•a roasted mackerel strip shredded in by hand
•Mustard/herbs/pepper if you like
•a nub of butter for the omelette pan

Mackerel is excellent for health, if you like it.

[Mik]

For some reason mackerel is almost unheard of here except for canned. Too bad as it’s delicious.

[AndyD]

Tins like these sardines cost about a pound, while vacuum sealed packs cost around four pounds, that's twice the price.

(Tins of fish add nicely to margarita piza, drizzle the oil on the crust and spread the fish around)

[AndyD]

Ironically my wife is not keen on the strong taste, yet given fish & chips will add chilli mayo

[CHAS]

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.

[wtg]

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.

[Mik]

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.

[Mary Anna]

Mayonnaise does seem to be very regional. I'm sure everything is available in my hometown now, but there were a lot fewer brands available when I was a kid and none of them were Duke's, despite its reputation as a southern thing. We ate Blue Plate. I don't think of it as anything special, but its the "baseline" mayonnaise flavor for me. I spent Easter weekend at my sister's and she waved a jar of Blue Plate at me. She had ordered it online for our traditional Easter potato salad. And the potato salad was very good.

Blue Plate isn't available here, but I like Kewpie, so that's what's currently in my refrigerator.

[Mik]

Blue Plate is or was, I believe, a Hellman’s brand.

[Mik]

Hmm. I might be wrong about that. It’s the official mayo of the Saints and LSU.

[wtg]

Yea, looks like it's owned by a Louisiana company.

https://en.wikipedia.org/wiki/Blue_Plate_Mayonnaise

Southern Living did a survey on mayos.

https://www.southernliving.com/best-mayonnaise-brand-according-to-chefs-8700377

[Quirt Evans]

The key to scrambled eggs is ricotta cheese. A little milk, some ricotta, some shredded cheese, low and slow on the stove. The perfect scrambled eggs.

[Steve Miller]

Once you try Kewpie mayo nothing else will do.