HOME > Chowhound > General Topics >


Eggs at home

I recently came to an odd realization. In the last ten years, I've probably made eggs for breakfast/lunch/dinner a thousand times. I've made hard boiled, soft boiled, over easy, over well, sunny side up, fried, poached, shirred and probably 100 different kinds of omelets I'm not thinking about right now. One way I have never made...ever...in my entire life is scrambled. No desire. I love eggs, but hate them scrambled.

Anyone else have any strange egg aversions?

  1. Click to Upload a photo (10 MB limit)
  1. I don't know how "strange" this is, but I cannot stand undercooked eggs - especially the white. I can deal with a slightly undercooked yolk (so long as it's not completely raw), but the slightest bit of undercooked egg white sets off my gag relex in record time.

    3 Replies
      1. re: Bacardi1

        Me, too. The yolks can be rather runny, but a gelatinous ooze of white? No, thanks.

      2. Another one who would NOT be able to put whites in mouthot COOKED thru. But for "over-easy"... yolks HAVE to be runny... to dip well buttered toast into.

        Have no problem with a little brown on an omelet or scrambled eggs. Pretty much always put hot sauce & ketchup on scrambled.

        Years ago, Dad adn uncle took our grandmother to England/Ireland/Scotland for a nice vacation. Dad brought each of us home egg coddlers... fine china cups with a metal screw-on lid with a ring to retrieve from simmering water. My best description wuld be a soft-boiled egg without a shell... thought of getting even a TEENIEST bit of shell makes me gag! First time I tried it, got water simmering and cracked 2 eggs into coddler. Simmered for the amount of time that was supposed to produce cooked whites and runny yolks. I pulled the coddler out, dumped the simmering water down the sink and then discovered that at least half of the white was still CLEAR!!! EWWW! SInce the water was gone, decided maybe 30 second in microwave would work... without the metal lid, of course. ABout 15 seconds into the half a minute BOTH eggs erupted out of the container and splattered all over the inside of the microwave... what a mess!

          1. re: ipsedixit

            me, either-- the only exception I make is if the weather's really warm for more than a day or two.

            1. re: ipsedixit

              Me neither. I work on the assumption that as the shop didnt feel the need to fridge them, there's no reason for me to do so.

              And, to answer the OP, nope - no aversions to eggs in any form.

              1. re: Harters

                "the shop didnt feel the need to fridge them, there's no reason for me to do so. "

                Eggs are refrigerated at every store I have ever purchased them.

                1. re: FrankJBN

                  Yes, but you're probably on the wrong side of the Atlantic.

                  1. re: ipsedixit

                    Yep -- eggs are never refrigerated in Europe or the UK. And they're lovely and flavorful and stay fresh for weeks.

                    Threw me for a loop the first time I bought eggs in Europe, though...not because I was upset that they weren't refrigerated -- but because I couldn't find them!

                    1. re: sunshine842

                      When I moved to Germany, I was shocked at seeing unrefridgerated eggs. I called my (German born and raised) father and he said of course the eggs are refridgerated, that is an American hang-up.

                      I don't love eggs. I like a scrambled egg once in a while. Deviled eggs are ok. Runny yolks gross me out.

                  2. re: FrankJBN

                    Yes, it is completely unnecessary to refrigerate eggs. Maybe Americans will catch on to that some day.

                    1. re: FrankJBN

                      Not refrigerated in Sri Lanka or Singapore, either.

                  3. re: ipsedixit

                    Eggs are biologically designed to do well when warm, like underneath a hen. I don't know if chilling them does any harm, but it's quite needless.

                  4. The egg preparations I avoid - hard boiled eggs and browned scrambled eggs. No frittata for me.

                    1. I have 'issues' eating eggs cooked by other people, I have no idea why!
                      At home I can eat eggs any way at all - but out of my home they have to be in the form of an omelette, or at a push I can eat sunny-side up. While I love hard boiled eggs that I cook myself, I cannot eat 'commercial' boiled eggs or egg salad - they repulse me.

                      1. I only like eggs in an omelette cooked by me or someone who knows how to cook a proper omelette. I hate browned omelettes. I like mine dry, but slightly wet is acceptable. I do cook really good fluffy scrambled eggs for my daughter. I also do a nice egg in a hole for her and my husband. I never eat them myself.

                        1. Here's another one for me.

                          Butter. I will not eat eggs made with butter. Period.

                          14 Replies
                                1. re: linguafood

                                  I've never understood why there needs to be fat with eggs.

                                  If it's simply to facilitate the cooking process, then my non-stick and/or well seasoned CI takes care of that.

                                  As far as taste, while it's a matter of personal preference, I think it's completely unnecessary.

                                  1. re: ipsedixit

                                    No, it's because eggs cooked in butter (or duck or goose fat) taste a million times better. Personal pref, obvy.

                                    1. re: linguafood

                                      I'm with you on the butter. Not oil, not margarine (ptooey)-- real butter.

                            1. re: ipsedixit

                              ip, why? do you hate butter or is it a linger on the tongue thing or?
                              because I love eggs using butter to fry or baste or scramble although I know you hate scrambled. not my favorite but still do make them.

                              1. re: iL Divo

                                Well, I generally dislike butter, period.

                                I almost never use butter in my daily cooking. I use it in my baking applications but only when I have to. Usually, for baking fat I will use lard, shortening or some sort of oil.

                                Why? Because I don't like the taste of butter.

                                I especially dislike the taste of butter with eggs. When I make eggs, I want to taste eggs, especially if they are scrambled or fried. A gentle sprinkle of salt is the only thing eggs need in my opinion.

                                And, yes, I know I stand alone on this.

                                  1. re: ipsedixit

                                    standing alone is not a bad thing ipse, it's the norm in many things.
                                    I love butter, that's me and our little girl who I have to make sure isn't knawing on a cube of it. but she's me in that respect.
                                    margarine isn't even usually in the house.
                                    shortening, Crisco, Lard oils of several kinds are.
                                    baking to me is better with butter. it's just a taste thing.
                                    our Amish friends make their own butter on their farm in Pennsylvania and they gave us a frozen quart jar of it. best butter I'd ever had, tasted like from farm to face :)

                                    1. re: ipsedixit

                                      Actually, you're not alone - I don't dislike butter with eggs, but I am perfectly happy to eat them cooked with no fat at all. Salt, no pepper is ok too. I have a non-stick skillet that I use exclusively for eggs and I would say I cook them without any fat at all about 75% of the time.

                                      1. re: ipsedixit

                                        No cheese? Just to clarify. I am also a simple eggs are better fan though do enjoy a good bit of pepper but never with cheese.

                                        1. re: fldhkybnva

                                          No cheese.

                                          That's the other thing I generally dislike. Except on pizza (sparingly) and cheesecake (or Tiramisu), no cheese for me. Do not want cheese on anything else.

                                  2. I will eat eggs any way, any day. I do agree about the undercooked white, though. The yolk can be runny as anything, but not so the white.

                                    1. "Anyone else have any strange egg aversions?"

                                      ...well I'm not gonna pull a Rocky move and down a glass of 'em raw.

                                      8 Replies
                                      1. re: iL Divo

                                        Ugh. Thanks for the uber-ugly blast from the past.

                                        My dad used to make us kids blender milkshakes, to which he always added a raw egg. Well, one time he apparently didn't blend the shake long enough, & I got a big slog of gloppy raw egg. Talk about a cookie-toss. That definitely cemented my already budding aversion to undercooked eggs (& raw oysters as well).

                                        1. re: Bacardi1

                                          oh you're welcome Bac

                                          it's the one thing that came to mind when I read the header.

                                          I too love eggs.
                                          Didn't care for the way my deviled eggs turned out for Thanksgiving this year, but win some lose some I suppose.
                                          love egg salad sandwiches.
                                          love eggs benedict.
                                          love making my husband his favorite eggs over medium and watching him sop up the yolk with sourdough or rye toast~he's so cute when he eats, oh, that's not the question though huh, sorry, got a cute visual.

                                          1. re: iL Divo

                                            Why didn't you like your deviled eggs this Thanksgiving? Ours had scallions instead of celery - I think they're good almost any way!

                                            1. re: sydthekyd

                                              Deviled eggs are popular with a lot of folks, but they hit my gag reflex rather quickly.

                                              We might color Easter eggs, but I would not be the one to eat the hard cooked results.
                                              Many years ago, (Many, many...) I forgot my bag lunch in elementary school, and they gave me a school lunch as a substitute. An egg salad sandwich. I still remember just starring at it like the school was giving me poison. I've calmed down and come to some terms with doctored-up egg salad over the years, though.

                                              1. re: Florida Hound

                                                I'm the same way w/hard-boiled eggs.

                                        2. re: iL Divo

                                          My main aversion is hard boiled. The stench alone can clear me from the room. Have never tried most versions of eggs. Currently eat and enjoy to varying degrees: omelette, poached/benedict, scrambled, sunny side up, over easy.

                                          1. re: melpy

                                            If hard-boiled eggs are overdone, they release sulfur, and the surface of the yolk turns a nasty green. Lots of different ways to avoid overcooking, some mentioned in this thread. Mine is to simmer the eggs for about 10 minutes, no longer, then take them out and chill them in ice water to stop the cooking and make them easier to peel.

                                            1. re: John Francis

                                              Yeah, my hard-boiled eggs never stink. Just had an open-faced egg sammich for lunch today. Lovely.

                                        3. I don't eat any eggs *except* scrambled, and those rarely. If I have eggs in the house, it's probably because I'm making a cake.

                                          And I don't refrigerate them, either. I didn't think of that as peculiar at first, even though I'm in the US.

                                          4 Replies
                                          1. re: Jay F


                                            So, no ice cream? Or Pasta Carbonara? And, no puddings or custards?

                                            1. re: ipsedixit

                                              I don't make ice cream anymore (somewhat lactose intolerant), and carbonara is one of those things I *think* gave me food poisoning once, so I haven't eaten it in a long, long time. I do love creme caramel, but I also haven't made it in a long time.

                                              I actually thought the OP was talking about eggs as a savory dish, so that's what I was addressing, mainly.

                                              1. re: Jay F

                                                I've only made ice cream once or twice, and could live without it- or any ice cream. Pasta carbonara, on the other hand, is a guilty pleasure that I can do without for years, but don't want to. It's the ultimate tasty comfort food to me.

                                                1. re: EWSflash

                                                  I don't want to live in a world without ice cream. Take away all the cake in the world but don't touch my ice cream.

                                          2. I love eggs. While I don't think I could handle a thousand-year-old fermented egg, I like all the variations. I made a 60 degree C egg in a friends oven once, it was wonderful. You need an immersion circulator to really make them in quantity. Love poached, scrambled (the softer the curd, the better, I've learned that patience is rewarded), omelets, soft-boiled, hard-boiled, fried, over easy, sunny-side-up, etc.

                                            4 Replies
                                            1. re: MsDiPesto

                                              I love eggs anyway (though the whites undercooked are gross). I giggled as I read about us Americans refrigerating everything under the sun. Funny, you never see lettuce, cucumbers, asparagus, produce in general, in a huge refrigerator growing on a farm.

                                              BUT, our climates are different. I'm way down here in the South, where in the summer it's 100* with 100% humidity. The groceries can't hold up well in heat like that - and yes, we do have A/C down here. ;)

                                              I know this is about eggs, but you should hear me trying to explain to my friends that red wine should be chilled just a bit before drinking. And NO, you don't put ice in white wine!!! However, washing down eggs benedict with a Mimosa is oh so Southern. :)

                                              1. re: chloebell

                                                My mother used to immediately refrigerate tomatoes and all other produce. She grew up poor deuring the depression, escaped early, and was a victim of the late '40s and early '50s and their bad food advice. A half cucumber would be wrapped in plastic- to rot if it didn't get used the next day. Same with a half tomato, onion, etc.

                                              2. re: MsDiPesto

                                                I too, love eggs in any form. My favorite, basted sunny side up in bacon grease. I also like poached for a change, on a slice of toast. I refrigerate my eggs but take them out the night before if I'm going to poach. They are perfect after 200 degree water for 4 minutes.

                                              3. No aversion to eggs except others' egg salad for some reason.

                                                My favourite way to enjoy eggs is softly scrambled in a touch of butter with fresh white truffles shaved on top (which is, of course, only a few times a year).

                                                1. have you ever tried them with a ton of butter, cooked on low, and shirred in the pan. perhaps add a few dabs of cream cheese, and salt and pepper? not sure how scrambled is any different than other preparations you mentioned except if they are overcooked or cooked too high

                                                  1. Love eggs, pretty much any way except overcooked, and although I love deviled eggs, egg salad, and hard boiled eggs in other things, I CAN NOT eat just a hard boiled egg. I don't like the flavor, texture and they give me terrible indigestion, but only if I eat just the egg, not if eat them deviled or in something else. To me, its strange.

                                                    1 Reply
                                                    1. Seeing as how I consume eggs hard boiled, soft boiled, over easy, scrambled, hot, cold and fertilized, I think it is safe to say that I am pretty open to the egg in all its forms.

                                                      4 Replies
                                                      1. re: JungMann

                                                        Don't forget raw.

                                                        Nothing like a good scoop of cookie dough chased down with a spoonful of mayo to get you going in the mornings.

                                                        1. re: ipsedixit

                                                          And you don't like the taste of butter, huh?


                                                          1. re: linguafood

                                                            Have you ever tried chocolate chip cookies made with evoo? I was skeptical at first, but they're actually quite good. Light and airy -- in a cookie kind of way.

                                                            If you like dense chewy cookies, however, I think shortening is the way to go.

                                                            Cookies are one of the few things where I will use butter. Some cookies are better with shortening because of the moisture content, and others are better with butter.

                                                        2. How funny! I hate any soft egg - I've scrambled, hard boiled and hard fried. For SO I've over easied (sucked), poached (sucked) and tried sunny side (sucked). He's forgiven me but takes over when it's time to cook his eggs.

                                                          On another note, I remember taking DS out for breakfast one Sunday morning when he was about four. When the waitress asked him how he wanted his eggs, he replied "No shells, please!" So, maybe it's my cooking regardless.

                                                          1 Reply
                                                          1. re: JerryMe


                                                            My husband (& the waitstaff) always smile when I order eggs. When asked how I'd like them, my answer is always "hockey-puck hard".

                                                          2. The very end of Big Night, the fried egg with a piece of bread after a hang over. Ahhhh.
                                                            'Nuf said.

                                                            1. I love eggs in all forms, including scrambled. Especially scrambled in a ton of butter with some creme fraiche thrown in at the end.

                                                              Here's my "strange" egg thing: I make a lot of mayo, which requires only the yolks. I end up with a ton of egg whites...and I usually throw them out. I'm aware that I can add them to my scrambled eggs, or make a meringue, or eat one of those egg white omelettes, however I tend to think that egg white omelettes are completely inedible, no matter how much butter (or duck fat) you add to them.

                                                              2 Replies
                                                              1. re: caseyjo

                                                                Why not just add the extra egg whites to omelets that are made with whole eggs?

                                                                1. re: ipsedixit

                                                                  Because I make two-egg omelettes, and I don't like the three whites to two yolks ratio. It's pretty silly, I know.

                                                              2. I actually love all of my eggs hard, over hard. In fact, when I make scrambled eggs, I usually wait for the eggs to start oozing all of their water and then I know I'm good. Strange, I know.

                                                                1. I've always liked eggs in all of their manifestations but lately I have become a bigot in the sense that only the freshest (farm fresh) eggs will do. It makes a difference.

                                                                  1. My favorite way to make eggs at home is soft boiled..but occasionally I crave scrambled eggs. However..if they are scrambled they must have cheese. For some reason I really enjoy scrambled eggs with cheese. The thought of eating them plain always turns my stomach.

                                                                    1. I like eggs every way I know, but when eating them over easy I can eat the white, sop up the yellow with toast, but won't eat where they touch. Strange, I know. I think it's a texture thing.

                                                                      1. I don't like scrambled eggs, either, especially if they're wet.

                                                                        And I REALLY hate it if the whites haven't set yet, yolks are fine runny, but the whites are too much like snot. Sorry, but they are.

                                                                        1. I'm not a scrambled egg lover either unless I make them the way Julia Child and/or Dinah Shore made them. their way of coddling them I could eat a bakers dozen myself.