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fried eggs!

Love 'em! I put them on hamburgers! What else an I put them on?

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  1. I love to chop up a couple of just-barely-cooked over easy fried eggs into certain pasta preparations.

    4 Replies
    1. re: woodleyparkhound

      which pasta dishes. I need ideas or recipes!

      1. re: lilmomma

        OK, here's the basic "recipe" - there could be a million variations. I wrote this up for a friend who is a cooking novice - sorry if it sounds simplistic.

        Have ready:

        about a cup of chopped fresh Italian flat leaf parsley (I use 1/2 - 1/3 of one bunch depending on the size of the bunch)

        about 4 large chopped sun dried tomatoes (packed in oil)

        about 5 cloves of chopped garlic

        1/2 t. or so dried crushed red peppers (hot)

        juice of 1/2 lemon, with chopped zest of 1/2 lemon

        pepper grinder

        grated parmegiano reggiano cheese (or romano)

        an empty mug

        a colander in the sink

        set two eggs on the counter

        put two dinner plates in the oven on the lowest heat (optional)

        1. Bring a large pot of water to a boil. After it boils, throw a handful of salt in it. For two people, put in 1/2 box of DeCecco pasta (I prefer spaghetti) or 2/3 box if the people are really hungry. Set the timer for 2 minutes less than the time recommended on the box.

        2. Once the pasta is cooking, in a large skillet on medium, heat about 1-2 T. of olive oil. Add garlic, cook till you can smell it, about a minute. Add tomatoes and maybe a tiny bit of oil from the tomato jar. Cook for maybe a minute or less. Add lemon juice/zest and hot pepper, bring to a boil, stirring, then take off heat. (Keep your eye on the pasta timer - you don't want to cook the "sauce" too much).

        3. When there is 2 minutes left on the timer, bring the sauce back to a boil, crack the eggs into it and grind pepper onto them. As soon as the eggs are just barely cooked enough so that you are able to turn them, turn them, then remove the pan from the heat.

        4. Just before the pasta is ready, take the mug and remove 1/2 cup or so of pasta water; set it aside.

        5. When the timer goes off, taste a strand. If it's too hard, let it cook one more minute - no more.

        6. Put the skillet back onto the heat just before you drain the pasta.

        7. Quickly drain the pasta (not thoroughly - it's fine if there is still some water clinging to it) and dump it into the skillet.

        8. Quickly add the parsley and about 1/4 c. of grated cheese. Stir it quickly, breaking up the eggs as you stir. Add about 1/4 - 1/2 c. of water if the pasta seems dry, which it most likely will. Stir and turn the heat off - there is enough heat in the pan to slightly wilt the parsley - you don't want to overcook the parsley. You might want to grind more pepper and add more cheese at this point.

        9. Put on plates - more cheese and more pepper is optional at this point.

        10. Receive accolades! :-)

      2. Make a breaded veal, pork or chicken cutlet and slap your fried egg on top of that. It's called "a la Holstein." (I'm simplifying the recipe, but you can easily Google it.)

        A fried egg on the right kind of pizza is delicious too.

        1 Reply
        1. re: ttoommyy

          I had a fried egg on top of a bolognese pizza at Beauvais airport. It was really rather good.

          1. re: inaplasticcup

            Bibim bahp. YUM!!! One of my all time favorite foods.

          2. Make toad-in-a-hole, cut the middle out of bread, lather both sides with butter and fry up in the pan, add egg, egg will cook, along with the bread. Also I like to add a dippy fried egg on top of homemade sausage patties. Cut the egg down thru the patty and let the yolk run all over the patty.

            7 Replies
            1. re: kpaumer

              Arg... huge pet peeve of mine. Toad-in-the-hole is with bangers (sausages) and yorkshire pudding. What you describe is just an egg fried in the middle toast.

              1. re: velochic

                I agree with velochic 100000%. What kpaumer describes is what my Nana called a 'One-eyed Riley'.

                1. re: Billy33

                  funny, not being a brit i always thought toad in the hole was just the egg peeking thru the toast hole too, but just this morning this came up on my FB feed:
                  makes more sense.

                  1. re: Billy33

                    I've always called it "Egg in a Nest." AKA, according to this website, Egg in a Saddle (sort of makes sense) and Egyptian Egg (huh?).


                    1. re: small h

                      I'd never heard of the phenomenon, but DH's mom made eggs in a frame- cut the middle out with a glass, then fry bread and egg together. I never saw the point, myself, but it's only been the last ten years I've eaten breakfast since I became an adult. My beloved MIL had five kids, which changes the picture somewhat. She was also a Home Economics major circa the late 1940s or maybe 1950. She's very sophisticated now, but you can find a lot of midwest American homemakers in her circle of friends- some of whom embraced the 21st century and some who didn't. :-)

                      1. re: EWSflash

                        +1 on calling it eggs in a frame, one of my favorite breakfasts as a kid.

                    2. re: Billy33

                      Believe it or not, there was a thread about what folks call these eggs a while back!

                2. Like butter or bacon, there's not a lot that isn't improved by a runny egg. I love one over a frisse salad or, as the ultimate guilty pleasure, over french fries.

                  1. A thai place near me does penang like this: thai red curry sauce + veggies + protein of your choice with a fried egg all on top of rice. Dunno if it's authentic penang, but it's yummy.

                    1. Saute a mess o' veggies - eggplant, potato, summer squash, onion, garlic, chile peppers - until nice and brown, season to taste with S&P and a bit of mexican crema, top with a fried egg and enjoy. Awesome breakfast.

                      1. Asparagus with runny egg and pecorino romano

                        1 Reply
                        1. re: sadiefox

                          +1 I absolutely love asparagus and over easy egg. Dipping that spear into the yolk...yum.

                        2. Love em on grits (specially cheesy grits).

                          Buck Rarebit - I make a mushy mix of shredded extra mature cheddar, some mustard, salt and pepper, then a raw egg all mixed up. Broil one side of bread, remove from broiler, smear the cheese mix onto the soft side of the bread, return to broiler until it bubbles and browns, put a soft poached egg onto the finished cheesy side.

                          2 Replies
                          1. re: smartie

                            A strong second for fried eggs atop cheesy grits - with a couple of crispy bacon strips on the side and a glass of cold orange juice. Weekend brunch heaven!

                            1. re: woodleyparkhound

                              Fried egg on grits is my ultimate lazy/tired/comfort food meal. Adding a bit of sausage or bacon or cheese makes it all the better, but all I need is the grits and runny fried egg with lots of black pepper. Yum.

                          2. Just made a fried egg Bahn Mi sandwich, can't wait to do it again!

                                1. I like to put them on tender salad greens. And on roasted potatoes.

                                  1 Reply
                                  1. re: debbiel

                                    Sauteed garlicky greens of any kind are delicious topped with egg.

                                  2. perfect w/ a Greek-style cucumber/tomato/feta salad...perfect alongside any kind of Thai/Chinese stir-fry...

                                    1. Place a crispy fried egg, some capers, and two anchovies on top of a serving of wiener schnitzel, and you'll have a plate of Holstein Schnitzel...

                                      1. This is a recipe from Giada DeLarentis, but it's one of my favorite breakfast "sandwhiches." Toast some slices of ciabatta bread, rub with garlic, drizzle with olive oil, spread marinara over toast and add over easy egg. The richness of the yolk and the acidity of the tomato sauce make for a great combination. Eat "sandwhich" open-faced. It would also be good some some bits of bacon or crispy pancetta sprinkled over the top.

                                        1 Reply
                                        1. re: MyNameIsTerry

                                          A fried egg or two in the middle of a nice quesadilla is my idea of heaven.

                                        2. Grits. Potatoes of any description. Over biscuits and gravy. Atop any kind of refried anything. A fried egg or a poached egg is a welcome addition to damn near any plate of food I can imagine. And not necessarily fresh, either: M.S. Merwin, writing about his visits to all the Orthodox monasteries on the Attic Peninsula in "The Ends of the Earth", says that one of the most common foods he was offered from monastery pantries was cold fried eggs. Closest I ever came to that was a cold egg-and-spinach panino at a sandwich shop in Rome, which was amazingly good.

                                          3 Replies
                                          1. re: Will Owen

                                            So many memories of so many Southern breakfast cafes
                                            where cheap white china plates were filled overflowing
                                            with grits and crisp taters and biscuits and gravy
                                            and bacon and sausage and two gently fried eggs.

                                            Breakfast for Bubba's, who lined down counter
                                            and filled all the tables.
                                            Be there at Seven.
                                            'cause work started at Eight.

                                            And damn well they ate.
                                            Just what is the sound of a spoon that is lappin'
                                            a full load of grits mixed with eggs?

                                            And sound of same spoon as it carves its way down through the gravy
                                            to hit crunchy base of perfect-baked biscuit?

                                            Centerpiece was the gold of the fried egg over-easy.
                                            Same spoon would anoint runny yolk
                                            to the places that pleased you.

                                            1. re: FoodFuser

                                              This weekend, with all the road-traffic of Labor Day
                                              I dropped into the busiest truckstop on OKC's I-40
                                              just to see all the hustle to feed all that public
                                              and to watch the Short Order Egg Man at work.

                                              I waited for a spot at the counter behind him,
                                              then slid my egg-spectant ass in there.

                                              The Tool of his choice was the eight inch light frypan
                                              made from non-anodized aluminum.
                                              Perfect for two fried any way that you'd want them.

                                              The waitress came by and I ordered up coffee
                                              and two of their eggs over easy.
                                              And then I proceeded to just sit there and watch Him.

                                              Some Egg-Men are clangers, who bang hard with their pans.
                                              This guy was a shaker, and scraper.
                                              He worked with his wrist, without brute force of forearm,
                                              and gave gentle turn when was time for the spatula.

                                              There were plenty of orders so he worked with a rhythm
                                              that kept pace was required for high volume
                                              but did not seem stressed, more he seemed in the zone.

                                              My order arrived. They were excellent.
                                              They were two that were part of his high volume stream.

                                              I figure some time when the place is less crowded
                                              it will be good time visit, and this time have a chat with this Egg Man.

                                              1. re: FoodFuser

                                                "Short Order Egg Man", a poem by FoodFuser

                                                Very nice!

                                          2. Well, this really isn't a new topic, but I just can't help myself ...

                                            Some off the top of my head:

                                            1. Fried rice
                                            2. Pizza
                                            3. Pancakes and waffles and french toast
                                            4. scrambled eggs
                                            5. Oatmeal

                                            15 Replies
                                            1. re: ipsedixit

                                              Are you suggesting topping a scrambled egg with a fried one? That's just diabolical.

                                              1. re: joonjoon

                                                That's exactly what I'm suggesting. Actually, that's exactly what I am *saying*.

                                                1. re: ipsedixit

                                                  Ok, you just totally blew my mind. This is absolutely going to be the next thing I make. Gooey egg yolks over soft scrambled eggs...oh god I can't even handle thinking about it.

                                                    1. re: ipsedixit

                                                      ipse, that is just evil, in a good sort of way! It's not unlike my favorite kind of scrambled eggs, which is somewhere between scrambled and over-easy: put the eggs in with plenty of butter or bacon grease, let them start to set up, then stir - not too hard - until you have a yolk-and-white streaked mass. Turn out and devour with plenty of buttered toast.

                                                      1. re: Will Owen

                                                        I actually stumbled on this creation when dining at a diner one time where the menu listed "two eggs any style".

                                                        On a lark just to see if they would do it, I told my waitress I wanted one egg scrambled and one over-easy and on top of the scrambled egg. Voila! A new favorite was born.

                                                        1. re: Will Owen

                                                          Will Owen, those were the eggs that my Dad taught me to make.
                                                          As with many dishes he brought forth
                                                          He made these fried-scrambles with gusto.

                                                          When he let me take the spatula at about age 14
                                                          he grinned with sage fatherly delight that was somewhat akin
                                                          to his joy when he taught me 'bout shaving.

                                                          I make these eggs, gosh, at least quarterly
                                                          and each time I smile with his "feed the boys" memory.

                                                          Eggs are so fragile, so limber,
                                                          so quick, and so nubile
                                                          as to setting the whites
                                                          and congealing the yolks.
                                                          That simple discussion of sharing technique
                                                          do not do same justice
                                                          as standing shoulder to shoulder at the stove
                                                          discussing the setting, and stirring, and chopping.

                                                          I add the verb chopping because it yields chunky aggregates
                                                          that are best eaten with spoon, not from a plate, but bowl.

                                                          These are good eggs, though they look a bit sloppy
                                                          but they show a good range of the Ovum's potential.

                                                          Dad watched with flexed elbow to decide when to chop them
                                                          those crucial last seconds, to stir and to flip them.

                                                          I grin when I make these, decades gone later.
                                                          Retained the flexed elbow, so natural
                                                          Upgraded to teflon pan, really good butter.
                                                          Final addition of coarse kosher salt and hefty cracked pepper.

                                                          He liked things that crunched.
                                                          I think he would like these.

                                                          1. re: FoodFuser

                                                            I lost respect for Nika Hazelton when, in one of her cookbooks, she declared that streaky scrambled eggs "are disgusting." Not "they disgust me", mind you, for which I could have forgiven her. I am not a touchy guy, but if you sneer at one or more of my most deeply cherished foods I'll know enough not to trust your judgement …

                                                            1. re: Will Owen

                                                              For some reason people seem to get very snobby when it comes to their egg preference.

                                                              1. re: Will Owen

                                                                Those who criticize others of their choice in their eggery
                                                                just display that their minds are closed in food snobbery.

                                                                There is no other item that we have in our foodstuffs
                                                                that allows greater range in our personal creativity
                                                                than the eggs, the ovums, the oeufs.

                                                                1. re: FoodFuser

                                                                  True that. I tried an egg white omelet once and it smelled and tasted like sulfur to me (yes, it was poured out of a milk-style carton). Lots of people order them with breakfast where I work, though- and I've seen repeat orderers. Maybe some of us are egg-fart sensitive and some of us aren't- who knows?
                                                                  I do prefer the entire egg, and lately I've been treating myself to a three-fried-egg breakfast once on the weekend. I heat up a skillet and put three eggs in one at a time- they end up being three different dones, one over easy, one over medium, one well done. I would never ask for that at a restaurant, though- gods above, you're just asking for it if you demand that.

                                                                  1. re: EWSflash

                                                                    wow, i really like that idea - the 3 eggs at different levels of doneness, because then you'd get the crispy edges and a nice hard yellow with lots of good gooey yellow too. best of all worlds - going to have to try that. thanks!

                                                                    1. re: EWSflash

                                                                      I've been eating more egg white egg dishes than before, and I don't find them offensive or sulfury. I do use actual eggs right out of their shells, though. On the egg whites poured out of a carton, I'd think that if the restaurant is using egg whites from cartons, then they are also using eggs from same.

                                                            2. re: ipsedixit

                                                              ipse -- I can't believe I never thought of that. Solves so many problems. Brilliant...just brilliant. Now I can't wait to get home and try it.

                                                      2. re: ipsedixit

                                                        Please tell me how you make your oatmeal! We're trying to eat more of it for breakfast and I'm tired of the brown sugar/cinnamon/vanilla combo!

                                                      3. In New Mexico restaurants, you can always tell the natives because they're the ones with eggs on top of their enchiladas.

                                                        1. Sandwiched between two hot, fluffy buttered panckakes and topped with maple syrup. Yum!

                                                          1. Nice runny yolks over smoked butt hash

                                                            3 Replies
                                                              1. re: EWSflash

                                                                I'm assuming hash made with smoked pork butt - aka pulled pork.

                                                            1. Chilaquiles are also fantastic. Put a base of tortilla chips, add some green or red salsa and refried beans, heat through, add fried egg or two and some freshly grated Cotija or Queso Fresca

                                                              1. I like a fried egg rolled in a crepe with a slice of ham. A little hollandaise makes it even better.

                                                                1. Eggs in purgatory was one of my favorite breakfast dishes growing up

                                                                  simmer some marinara, crack an egg in the middle and cook,
                                                                  slide the whole thing over top of some toasted crusty (even day old) Italian bread, sprinkle with pecorino !

                                                                  1. over caramelized onions and wild mushrooms in a balsamic reduction... [good with this over polenta too]

                                                                    over rice with caramelized shallots and a thai coconut curry sauce

                                                                    in reference to the pasta suggestion above, i like to cook the eggs in butter and olive oil, and season with salt and red pepper flakes. toss cooked pasta with olive oil, butter, red pepper flakes, parmesan, toasted garlicky bread crumbs, and parsley, and S & P. serve with oregano or sage and additional parm.

                                                                    mushroom and walnut quinoa - a couple of tbsp of olive oil, 1-2 cloves of minced garlic, 1 cup of sliced shiitakes and portabellos or other mushrooms... saute, then add about a cup of quinoa and brown for a minute, then add a couple of cups of chicken broth and let quinoa simmer through. toast about a tablespoon of chopped walnuts (you can also use almonds or pecans), add them into the quinoa with equal amounts of chopped chives and herb of choice (parsley, basil, thyme, sage...) fry your egg and serve on top of quinoa with or without a dollop of mascarpone.

                                                                    1. a fried egg over vietnamese food is the perfect addition! any vermicelli dish topped with egg over easy is the way I finish my takeout...

                                                                      1. Great thread. Reading it jogged my thought process. I made BLTs tonight with a fried egg on each one. Very good. I'll do this again.

                                                                        2 Replies
                                                                        1. re: sueatmo

                                                                          I've been wanting to do that also... a BELT.

                                                                        2. fried egg and smear on top when it is still hot:...........some dark chocolate chips and peanut butter...
                                                                          (sometimes I even roll it up like a crepe)

                                                                          my #1 dessert and very protein-filled.

                                                                          4 Replies
                                                                          1. re: GraceW

                                                                            My college roommate used to do something similar, except it was Hershey's syrup, crushed potato chips, and Nutella.

                                                                            1. re: ipsedixit

                                                                              With sweet chilli sauce on multigrain toast. If asparagus is in season, all the better!

                                                                              1. re: ipsedixit

                                                                                I never buy potato chips, but that does give me the idea of using pretzels--which would be awesome. Thanks for sharing!

                                                                              2. Refried beans and fried egg. I eat it on top of corn tortillas with whatever I happen to have around. Avocado is one of my favorites but any sort of salsa, crema, cheese, etc works too. I am supposed to eat a lot of protein and this really works while still giving me that "comfort food" feeling. Perfect for a lazy dinner or weekend breakfast.

                                                                                Also very fond of Loco Moco. Just came back from two weeks in Hawaii and I lost track of how many times we ate this. My husband had never had it before and I think I've created a monster.

                                                                                2 Replies
                                                                                1. re: alitria

                                                                                  I make loco moco at home, super easy and one of the tastiest things ever. Eggs are also great over rice and beans. Mmmm.

                                                                                  1. re: joonjoon

                                                                                    Heh. My husband (who doesn't cook) was so loving the loco moco and horrified there was no place to get it in WA! As he was bemoaning the fact he would never have the chance to have this delicious food again, I pointed out that I can *probably* handle making loco moco. It still amazes me that, for people who really do not cook, the ability to recreate food you eat in restaurants and doing alchemy are the same level of mysteriousness and difficulty.

                                                                                    Even funnier is that I have made it at home, but avoided making it for him because he usually isn't a huge fan of rice and so if I was making something along those lines at home, I'd always used potatoes.

                                                                                2. +1 for fried egg on cheese grits (made with garlic chives and smoked Swiss, Mmmm..)

                                                                                  Fried egg on hashbrowns or latkes, maybe with a little peppered Bechamel.

                                                                                  And of course the venerable stainless-diner standby, over homemade corned beef hash. Hard to find a diner that still hand makes hash from in-house-corned beef, but a few old school places remain.

                                                                                  On a toasted, buttered English muffin with bacon, a slice of fresh ripe tomato, Hollandaise (or Ruhlman's easy shortcut Bearnaise) and capers. My take on eggs Blackstone. (I like to split the English muffin and spread it with butter, then toast under the broiler so the butter browns- I do that when I toast bagels too.)

                                                                                  On a bed of good spicy ramen, drained & mixed with ½ the sauce and spice packets. MaMa Tom Yum my current favorite.

                                                                                  Over buttered kale or collards with a dash of Maggi.

                                                                                  On macaroni & cheese with Louisiana sauce.

                                                                                  Fried egg and smoked salmon over steel-cut Scottish oats (oats pan-toasted before cooking) With crema!

                                                                                  For pasta, try 'em on top of Hungarian noodles- cottage cheese, mushrooms, sour cream and paprika.

                                                                                  Over butterflied hot dogs on French toast spread with good European strawberry jam. Don't knock it 'til you've tried it.

                                                                                  And I have to say, the idea of fried egg over scrambled egg is just brilliant. Thanks, ipsedixit.

                                                                                  1. My Sunday duck hash is topped with crispy duck skin, an over easy fried egg (in duck fat), and a madeira-orange reduction. My company last weekend sure enjoyed it.

                                                                                    1 Reply
                                                                                    1. Because of some issues I've been experimenting with avoiding gluten. So yesterday for breakfast, I "baked" a couple of potatoes in the micorwave, topped them with butter, s&p, then topped with a nice jumbo over-easy. Didn't miss the toast and felt satisfied for the morning. Just as quick too. I also will often fry the eggs on top of crumbled bacon. Adds to the mix.

                                                                                      1. fried eggs over rice, with a side salad of diced shallots, tomatoes, cukes, chopped cilantro, in a lemony vinaigrette, then mix the whole thing together on a plate - heaven. but i'm not talking steamed or boiled rice, i'm talking about you fry the uncooked rice first til it's toasty, then add the liquid (chicken broth, sometimes tomato paste), so the rice itself already has some texture/flavor. i throw in crushed garlic to the liquid so it flavors the rice while it cooks. pat of butter too. granulated garlic, in a pinch.

                                                                                        but of course, the star is the eggs. cut up the egg, let the yellowy goodness mix all through the rice, stir in the salad - YUM. a great meatless dinner.

                                                                                        2 Replies
                                                                                        1. re: mariacarmen

                                                                                          Ummm, nice! I'll suggest a step further, an Armenian pilaf: melt butter over fairly high heat, stir a cup of crushed vermicelli in that until it's golden brown, then stir in and cook a cup of rice until it's chalky white. Dump in 2 cups of chicken broth all at once - this drops the temperature dramatically, so it boils but doesn't boil over - then put the lid on, lower the flame and cook 20 minutes or so. I always add not only S&P to the stuff, but a good dash or three of cayenne to the browning noodles. Usually have this alongside meat, but an egg on top would be lovely.

                                                                                          1. re: Will Owen

                                                                                            very delish - same idea, exactly the same cooking method but adding the noodles which i love.

                                                                                        2. i'm a big fan of takeout and I love to take home a crepe (ham/asparagas...or florentine..or smoked salmon) and cover with a fried egg...brunchie goodness.....

                                                                                          1. Pizza! Obviously it's great on any kind of "breakfast" pizza. But, it's also delicious on other pizzas. My favorite is asparagus tips, pancetta, with a hard italian cheese (parm, asiago, etc.) with a few eggs cracked on top. Tip: the more people eating the pizza, the more eggs you need to crack on top to prevent fighting over them.

                                                                                            Also, if my cast iron pan is in the oven, there's a good chance I'm going to add egg to the top of whatever is cooking.

                                                                                            1. One of my favorite "bachelor suppers" is:

                                                                                              Fry up one small sliced onion with some sliced mushrooms and garlic, add a can of Mary Kitchen Roast Beef Hash. When the hash is hot and turning crispy around the edges, push the mixture into a ring around the edge of the pan. In the hole, fry two eggs over easy. Put the hash on a plate and top with eggs. Serve with toast, preferably made from a nice Italian or Polish bread.

                                                                                              DW likes this, too

                                                                                              1. My dad used to make "cheesesteaks" with steak-ums and plastic wrapped American cheese and always added a couple fried eggs.

                                                                                                My version features thin sliced ribeye and a range of cheeses, but always the egg.

                                                                                                I recently saw one of the Diner, Drive ins type of shows in which the cook started fried eggs in a sautee pan and once the whites set added a splash of water and covered for about 30 seconds. Results in a perfectly set silky white that is closely comparable to a poached egg without the hassle.

                                                                                                2 Replies
                                                                                                1. re: laststandchili

                                                                                                  I think that's the kitchen knowledge i've been looking for for a long time- thank you for posting that. Just covering the pan doesn't really set the top like I want. I'll have to try that, thanks.

                                                                                                  1. re: EWSflash

                                                                                                    My mother's done fried eggs that way as long as I can remember, and therefore so have I. It is really the easiest way to get an egg "over easy" without risking breaking the yolk.

                                                                                                2. Cook some ground chicken with Thai chili sauce, thai peppers and holy basil over rice. Top it with two fried eggs.

                                                                                                  3 Replies
                                                                                                  1. re: donovt

                                                                                                    I love eggs in all their various preparations and one day thought I would try to make an omelet with a runny yolk center. I prepared the omelet as per usual then before folding it I added two egg yolks to create a runny yolk center. It was delicious.

                                                                                                    1. re: jamesm

                                                                                                      This sounds insanely delicious. Best of all possible egg worlds.

                                                                                                    2. I always assumed the eggs in a steak and egg breakfast were a condiment for the steak- right on top and letting the gooey yolk run all over the meat. Sexy!

                                                                                                      1. Just on toast in sandwich form...for dinner. Yummy. Always sounds good when nothing else does. Toss on some cheese for fun if you want, but it doesn't need it.

                                                                                                        1. I love a soft fried egg atop a bowl of ramen noodles.

                                                                                                          1. You have to try this from down under... rich


                                                                                                            1. A few years ago I went to Jacob's Field (now Progressive Field) to see our beloved Yankees beat the Cleveland Indians. Before the game we met some local friends at Pannini's, near "The Jake," for sammiches.
                                                                                                              Their specialty sammich is roast beef with french fries on the sammich, not on the side, and a fried egg on top. OMG!! Priceless!!

                                                                                                              1. Drop an egg into pan of smoking oil, let the whites puff up in a frenzy and get golden brown and crispy. Turn over to gently 'seal' the other side. Yolks should still be soft and runny. Place crisp side up over steamed white jasmine rice. Then the kicker: douse in Maggi. Yup. Disgustingly good.

                                                                                                                1 Reply
                                                                                                                1. I love to fry up some chorizo. Just before it's done, crack a couple of eggs in the pan to fry in the chorizo grease. While yolk is still runny, pour chorizo/eggs over Country Crock garlic mashed potatoes and dig in or wrap it in a tortilla for a breakfast burrito.

                                                                                                                  1. All these wonderful suggestions (LOVE the egg on scrambled eggs idea) but I've not seen any fried egg sandiwches.

                                                                                                                    My version: Two slices of toast with butter spread on them and a dusting of garlic powder, then an over easy egg between them and a slice of cheapo American processed cheese food with a smear of mayo or salad dressing (Miracle Whip) on top. Add bacon if you have the gumption to fix it (I keep a container of home made bacon bits in the freezer which I heat up as needed for just this kind of occasion.)

                                                                                                                    Oh, it's not fancy but, as my step dad used to say, you'll step on your mama's neck to get at it.

                                                                                                                    5 Replies
                                                                                                                    1. re: Aabacus

                                                                                                                      Mine is just as simple, and open faced!

                                                                                                                      I toast up two slices of basic white bread, and then fry up two eggs, sunny side up. I put a bit of mayo on each slice, and top each side with a piece of fried ham. Then, pop a fried egg on top of each piece, and pierce the yolk quickly, so that the egg drips all over the toast and plate! Sooooo good.

                                                                                                                      1. re: milkyway4679

                                                                                                                        Yolk on the plate? HEATHEN! When you bite into it, it's supposed to run down your hand and arm so that you can lick it off while crossing your eyes! Duh!

                                                                                                                      2. re: Aabacus

                                                                                                                        My Mom used to make the best fried egg sandwiches in the universe, by accident. Specifically she'd just make the sandwich for my school lunchbox, on common white bread, no condiments, wrapping it in waxed paper. I'd eat the sandwich at lunchtime, about 4 hours later. Those sandwiches were heaven, better than any others I'd ever had, but for a long time I couldn't figure out just why they were so different from, and better than, other egg sandwiches. Idiot me. What was happening was the sandwich, wrapped up in the waxed paper while hot, was giving up its moisture and flavor in to the bread, which became moist and utterly transformed, joining the egg and bread into an etherial thing. I have recreated the effect using foil, but the key is you have to make the sandwich, wrap it immediately while still hot, and wait four hours or so.

                                                                                                                        1. re: johnb

                                                                                                                          Brilliant, Johnb! I can't wait to try it. Though...I may have to make two sandwiches because there's no way I can wait 4 hours when there's *drool* a sandwich waiting.
                                                                                                                          You make me wonder if this would work on any sandwich (egg/tuna/ham salad)...hmm...experiments abound.

                                                                                                                          1. re: Aabacus

                                                                                                                            That's an interesting idea. I may have to give it a go myself. It might work for other fillings, but they have to be hot and steamy going in, because it's the trapped steam that makes the bread nice and moist and flavorful. So I don't think a salad filling is the way to go. Fried ham or boloney, that's another thing.

                                                                                                                            If you try it, report back with your findings.

                                                                                                                      3. A fried egg or two with Filipino-style garlic fried rice is pretty darn awesome.

                                                                                                                        Better yet, get a "kitchen-sink" version with additions like chopped green onions; bits of meat like bacon, Spam, tocino, etc; and, oh yeah, sliced up scrambled eggs. Then throw the fried egg on top of the heap - yummm!