HOME > Chowhound > Home Cooking >

I've never had eggs. What's the best way to try them?

venividibitchy Apr 1, 2010 05:21 AM

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?

  1. Click to Upload a photo (10 MB limit)
  1. Davwud RE: venividibitchy Apr 1, 2010 05:41 AM

    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.


    1 Reply
    1. re: Davwud
      Davwud RE: Davwud Apr 1, 2010 06:22 AM

      And keep in mind with scrambled eggs, if they look done in the pan, they'll be over done on the plate.
      There should be just a little bit of moisture to them when you take them off. Residual heat will finish the cooking.


    2. jAmbre RE: venividibitchy Apr 1, 2010 05:49 AM

      As an egg novice, try them scrambled first, then branch out. An omelet, quiche or strata is also a nice start.

      2 Replies
      1. re: jAmbre
        classylady RE: jAmbre Apr 1, 2010 05:59 AM

        I think a sunny side up is a good for a start. Three or four minute soft boil is also easy. Poached in the microwave is easy with correct timing so the egg wont expload.

        1. re: classylady
          greygarious RE: classylady Apr 1, 2010 10:42 AM

          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.

      2. hannaone RE: venividibitchy Apr 1, 2010 06:13 AM

        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.

        1. Aravisea RE: venividibitchy Apr 1, 2010 06:16 AM

          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.

          2 Replies
          1. re: Aravisea
            appycamper RE: Aravisea Apr 1, 2010 08:12 AM

            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.

            1. re: appycamper
              Aravisea RE: appycamper Apr 1, 2010 03:44 PM

              I wonder...if you used actual bruschetta, spread in a pan and then poured a scrambled egg mix overall and baked it, that could make a great strata...

          2. 4
            4Snisl RE: venividibitchy Apr 1, 2010 06:46 AM

            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.

            1. h
              Harters RE: venividibitchy Apr 1, 2010 07:25 AM

              Omelette first. Easiest to cook - therefore most difficult to screw up (which is not what you want on your first try). Just cook the eggs - don't add anything first time (can come later when you know you like)

              1. b
                Beckyleach RE: venividibitchy Apr 1, 2010 08:00 AM

                I'll second the scrambled recommendations.

                May I ask--I'm just dying of curiosity!--why you've never had eggs up till now? Or how? (seeing as they are almost an ubiquitous part of life when I was a child, virtually impossible to avoid) I find this just fascinating...I'm not being judgmental; it's more a professional interest, as I spent many years studying culinary history and foodways, and find such anecdotes good at shaking up general cultural assumptions.

                4 Replies
                1. re: Beckyleach
                  Jerzeegirl RE: Beckyleach Apr 1, 2010 08:12 AM

                  While the post may be for real, did anyone consider what today is?

                  1. re: Jerzeegirl
                    appycamper RE: Jerzeegirl Apr 1, 2010 08:31 AM

                    ssshhhh! don't spoil the fun.

                    1. re: appycamper
                      Jerzeegirl RE: appycamper Apr 1, 2010 08:36 AM

                      Oops, sorry. I think this thread should be combined with the boiling water one.

                      1. re: Jerzeegirl
                        Beckyleach RE: Jerzeegirl Apr 1, 2010 08:44 PM

                        Ah, but it's not without precedent: Julia Powell--of "Julie and Julia" fame--really never HAD eaten an egg--straight up, not baked in something, etc.--until she got to the chapter on eggs in Masterng the Art of French Cooking.

                        So.... :-)

                2. eight_inch_pestle RE: venividibitchy Apr 1, 2010 01:17 PM

                  Do you have access to butter and a stove? These are the kinds of things I would need to know before giving a truly helpful reply. Making eggs in a hot pot or on a grill is a different beast entirely.

                  1. amokscience RE: venividibitchy Apr 1, 2010 02:26 PM

                    Raw, stirred with a dash of soy sauce.

                    1 Reply
                    1. re: amokscience
                      Tripeler RE: amokscience Apr 1, 2010 09:00 PM

                      That's totally Japanese breakfast style, and then dumped over hot rice.

                    2. ipsedixit RE: venividibitchy Apr 1, 2010 09:32 PM

                      Today is what? April 1 ...

                      1. alanbarnes RE: venividibitchy Apr 1, 2010 10:20 PM

                        Rocky Balboa style. Crack half a dozen into a glass and suck 'em down raw.


                        Skip forward to 1:00.

                        BTW, if you're serious, http://www.youtube.com/watch?v=dU_B3Q...

                        Show Hidden Posts