Best eggs on toast

[catinboots99]

Mine is poached eggs (ideally from my neighbour but if not then Burford Browns, on granary, black pepper, loads of salt, a few chilli flakes and a shit ton of ketchup. Mmmm.

I use cream in scrambled eggs instead of milk

I used to add milk to scrambled eggs until I read all it does it water them down, and then cause it to overcook and would always have a soggy mess of eggs. Nit it's just Loads of butter and a low and slow heat, with just eggs and keep stirring is perfect. Just to the point of being cooked too, overcooked eggs are the worst!

White bread toasted, lurpack and some just done scrambled eggs, few shavings of chives or spring onions, salt, pepper and if you're feeling indulgent some cheese. Gah I'm starving now!

Poached, free range from my own chooks. Cooked with runny yolk and firm white. Lightly buttered toast with chutney on the side.

SneakyGremlins Scramble eggs until just underdone, place on bread that has had lurpak applied, place in toastie maker with sauce - voila!

Oh my god, this sounds amazing!

Toast, fried egg, grated cheese, kimchi.

Second best is toast, mashed avocado with salt and lime, crumbled feta cheese, fried egg.

Cup of hot strong coffee and the papers = Sunday morning heaven.

Runny yolk but firm white boiled eggs x2 with buttered toast soldiers and salt sprinkled on egg between each dip.

fancy bread - your choice.
butter
marmite
slowly poached eggs
sprinkle rock salt.

that is all

I've tried making scrambling eggs without a splash of cream and it just doesn't taste as nice to me. I will re-investigate.

@BikeRunSki is the cafe still there do you know?

Fresh eggs from my chickens, boiled so that the yolk is soft, then shelled and roughly chopped with loads of salt and butter and some chopped chives, on top of inch thick co-op sourdough loaf (with more butter).

I love poached eggs but for the life of me I just can’t get them right, so I have to wait until dh does breakfast at the weekends as his perfect at making them.

Toasted sour dough bread
2 inches of salted butter
2 Perfectly poached eggs
Sprinkle of black pepper, rock salt and chilli flakes

Simple but delicious

@PinkHeart5914 it's soooo easy and I'm the world's shittest cook. Last new year I made a resolution to learn how to cook poached eggs, omelettes, roast beef and steak. My food nemesis's (is that apostrophe right?)

I watched sooo many YouTube vids, did trial and error then amalgamated loads of methods to find the perfect one.

I just boil a kettle, half fill a large saucepan, let it boil then then turn it down until it's just little bubbles on the bottom. Add a tsp of any old vinegar. Crack the egg in a kid's mug. Gently slide into the pan, repeat with other eggs. Leave for 3 mins, remove with slotted spoon.

Seriously a monkey could do it. I'm even known in my fam now for making 'restaurant' eggs

Eggs lightly scrambled with a little cream, a little salt and freshly ground black pepper, with very thinly sliced, good quality smoked salmon folded through. Served with buttered dark sourdough toast and a pot of Assam tea. Then a little rest afterwards to digest it.. 😁

Soft boiled, one slice sourdough with marmite, one with marmalade, loads of butter on both.

Sprinkle of decent salt on the egg between bites.

I love poached eggs, but not with toast.

I have a theory about eggs: they always taste better in Scotland and Scottish people are the best at cooking them.

My perfect way for poached eggs is to put water in a small frying pan, heat until bubbles start to form, turn off heat, slide egg in from a mug, put a lid over the pan and wait for the egg to be ready. No swirling, no vinegar, no pod things.

If you don't swirl you don't get those nice round poached eggs.

You do provided they are fresh.

I don't have a small frying pan that has a lid.

Have also spent about two years trying to perfect poached eggs. The frying pan method does work well, tho they come out looking like watery fried eggs as the white doesn't cover the top, if that makes sense?

I put a splash of vinegar and twist of salt into my just-boiling water too, and crack the eggs into a ramekin first before gently sliding into the water...but almost always still get egg white stick to the bottom of the pan Anyone have a remedy for this? I try to use the freshest eggs possible.

Mine doesn't have a lid but the lid of one of my saucepans sits exactly on it. I don't think using a shallow pan makes any difference to the cooking but it is easier to get the eggs in and out.

Oh and I do put enough water in the frying pan to completely cover the egg, so its nearly full, that's why I turn the gas off so it doesn't boil over, also less bubbling to disturb the egg, the lid just keeps the heat in.

@MontyBowJangles my method is the same but I use a regular pan - like a pasta pan