I've never had eggs. What's the best way to try them?
I've only had eggs in batter-fried foods or French toast or in baked goods, but want to venture out and try them on their own.
What's the best way for a "beginner"?
Poached, omlette, frittata, over easy, sunny side up, scrambled, eggs in a hole?
Yes, all of them.
If you haven't had any of them you won't know which ones you like and which you don't. Make as many different things with them and see how you like them.
Probably, just for simplicity, the easiest thing to make would be scrambled. It's also easy to add flavourizers to them too. Onions, peppers, ham, etc.
Classylady, I'm not sure if yours is an April Fool's post but suggest that if the OP is for real, s/he regard it that way. Sunny side up means the whites aren't fully congealed, which is usually an acquired taste. It's really easy to over or undercook soft-boiled eggs and microwaving eggs is for thrillseekers.
I concur with the scrambled and rolled omelet suggestions. The latter is easier than the former. If you want the omelet dry on both sides you can flip it over once the bottom is getting golden-brown.
The OP should also be aware that the actual taste differs dramatically from one preparation to another - more than any other food I can think of, and even more so if you use local, farm-fresh eggs from hens who have the chance to peck around outdoors. If making fried eggs, the best result is from fresher, local eggs - the whites spread out farther if the hens are old or if they are from a factory-farmed source.
Scrambled or a simple rolled omelet [beat the eggs, spread in pan, add one or two chopped additions (bacon, onion, ham, etc), cook over low heat until the top just begins to set, then start a roll from one side] would be the way to start.
Scrambled. After the first several minutes on medium heat when the curds are solidifying, start trying a small bite every minute or so to see how you like them best - some like scrambled eggs that are barely solidified, some prefer all the liquid cooked out.
If you find you like scrambled, you can have serious fun adding flavors - shredded cheeses like cheddar, provolone, parmesan...or a creamy cheese like cream cheese or chevre...some salsa is a great addition...sriracha is another...
Our house is particularly partial to cheddar, cream cheese and salsa added. Although one time I tried parmesan and dried bruschetta spices - basil, oregano, etc. Also delicious. There's no limit to what you can do with scrambled eggs.
i'm voting scrambled too. ova comfort food! if veni goes with the taste-as-you-go method she might want to start with 4 eggs to have enough. your parm and bruschetta spice idea is inspired! if you were to add actual bruschetta is would be like an italian migas.
when people are just starting out with eggs i also think toast choice is very important to not confuse the egg tasting experience. i'd recommend a nice croissant with minimal butter.
For some reason, I'm picturing the scene in "Runaway Bride" where Julia Roberts is trying to decide how SHE likes her eggs with about a dozen plates in front of her. :)
Bonus movie reference.....if you watch Spanglish and see Adam Sandler make himself a midnight snack of a soft-yolk egg sandwich, you'll want to make it, stat.