Best egg recipes
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wrote on 19 Apr 2025, 21:33 last edited by
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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wrote on 19 Apr 2025, 22:54 last edited by Mik
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.
wrote on 19 Apr 2025, 23:04 last edited by wtg@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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wrote on 19 Apr 2025, 23:22 last edited by Mik
52 seconds. But it depends on the width of the bowl.
Yolk is nature’s perfect sauce.
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wrote on 19 Apr 2025, 23:51 last edited by wtg
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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wrote on 20 Apr 2025, 03:26 last edited by
Best Egg keeps sending me junk mail trying to sell me loans.
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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?
wrote on 20 Apr 2025, 12:37 last edited by wtgHey, @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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wrote on 20 Apr 2025, 13:31 last edited by
That would be too narrow and deep. I used this Corelle bowl:
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wrote on 20 Apr 2025, 13:32 last edited by
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wrote on 20 Apr 2025, 13:47 last edited by 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!
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wrote on 20 Apr 2025, 14:43 last edited by
Yeah, Corelle is the berries.
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wrote on 20 Apr 2025, 18:19 last edited by
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 panMackerel is excellent for health, if you like it.
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wrote on 20 Apr 2025, 19:25 last edited by
For some reason mackerel is almost unheard of here except for canned. Too bad as it’s delicious.
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wrote on 20 Apr 2025, 20:38 last edited by 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)
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wrote on 20 Apr 2025, 20:42 last edited by
Ironically my wife is not keen on the strong taste, yet given fish & chips will add chilli mayo
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wrote on 21 Apr 2025, 15:53 last edited by
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. -
wrote on 21 Apr 2025, 16:28 last edited by 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.
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wrote on 21 Apr 2025, 17:51 last edited by
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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wrote on 22 Apr 2025, 23:33 last edited by
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.
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wrote on 22 Apr 2025, 23:43 last edited by
Blue Plate is or was, I believe, a Hellman’s brand.
