How do you like your eggs?

boiled, hard boiled, scrambled, omelettes, fried, poached/steamed.... I LOVE eggs and eat at LEAST 2 a day...I have hard boiled eggs as standby snacks but only eat the white (hate hard boiled yolks) so at 16 calories per white they're a low cal, high protein super snack.

Omelettes, add whatever you like

Scrambled, a little cayenne pepper to spice them up - I think I'm addicted to cayenne pepper!

hard boiled egg whites - love them with some heinz salad cream light

I poach me eggs in boiling water and serve on toast with a sprinkle of soy sauce. I know it sounds yuk, but I love it. I think I like to soy sauce because I love vegemite and they are both quite salty.

I love mine pickled!

i love spanish omelettes; mushrooms, tomatoes, different color peppers. :bigsmile:

.........."I like mine with a kiss!"

Poached, served on really awesome sour dough or rye bread and topped with smoked salmon mmmmmmmmmmmmm

OR

in my opinion there is not much that is nicer than a slice of wholemeal bread with fish (I like smoked haddock) on top and a poached egg, yum!

scrambled with a tiny bit of mixed herbs

hard boiled mashed with a little bit of lite mayo on a Sammy:happy:

I have moved to the Middle East, and meat is expensive, but eggs are plentiful, this is a Middle Eastern dish with lots of variations, but is different than anything I had tried before and is healthy, easily customised, cheap, easy to make and very healthy. I call it my "cleaning out the veggie drawer" meal.

Egg (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish from the Maghreb of Tunisian origins consisting of eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies). The name shakshouka in Tamazight means "a mixture".

The most common Maghrebi variant includes onions and tomatoes over eggs, which may be scrambled, poached, or fried. It is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros.

Shakshouka is now a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines, and is also popular in Israel, where it was introduced by Tunisian Jews. It is now a breakfast staple.

I like to make a dinner version with a layer of thinly sliced blanched potato, layers of chard, spinach, tomato, pepper, zuchinni or really any other veg than can stand 30 minutes in the oven or so, and lots of spicy tomato sauce. (extra chili flakes.) You just layer everything together sort of like a noodle-less veggie lasagna, and bake for 30 min at 180 or so in an ovenproof cassarole. I use a non-stick small loaf tin for a single seving. Then you take it out of the oven, break an egg or two carefully accross the top, (I like to add a smidge of grated parmesan) and then finish under the grill until the eggs are done to your liking.

There are a ton of shakshouka recipies online too if you look, I originally started desperately looking for egg recipies because my friends had chickens that were giving so many eggs they didn't know what to do with them!

Add sugar to the egg whites and make a meringue ;D
Thats how I like my eggs!