Blogger Boggle: How Do You Take Your Eggs

Editors’ Note: You know, it’s hard thinking of snarky commentary every day, so we’ve opened up the labor pool to our fellow food bloggers.

It’s only taken us to week 3 of the series to start talkineggs. Here’s a relationship defining moment if there ever is one: how one takes her eggs.

Usually over easy, but–shameless self-promotion alert!–after learning how to make an omelet for my food2.com show, I’ve been making omelets every weekend. They’re the best. (above)

—Adam Roberts, Amateur Gourmet

Sunny side up.  If you overcook my yolk, I am immediately annoyed (especially at restaurants – that’s what you DO, how can you not cook my sunny side up properly! – I’ll even take a slightly undercooked white if you can’t do it right!).  If *I* overcook my yolk, I make another egg  (feeding the overcooked yolk to my dog) – but that hasn’t happened in years.

Yvo Sin, Feisty Foodie

I think this is better answered how I *don’t* like my eggs —  I’m kind of a pain in the ass when it comes to eggs, nothing too hard (don’t get me started on hard-boiled), nothing too runny, which really leaves me with the scrambled and omelet options.  Eggs, no matter what style, though, should be bought from local sources, people who actually know the hens and their diet, not the tasteless variety stored in refrigerated warehouses for months before they make their way into your French toast.  There’s nothing quite like a quickly fried egg that was laid just a few days before you stood at the frying pan.

Kim O’Donnel, A Mighty Appetite

Scrambled — something about yolk kind of gives me the gags. One of my all-time favorite cookbooks, Julia and Jacques Cooking at Home, has something like 4 pages of instructions on how to make the best scrambled eggs. It’s one of the few things I cook that I can feel confident in saying I make very well.

—Kristen Bonardi Rapp, gezellig-girl.com

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Blogger Boggle: Hangover Cures

the-hangover1

Editors’ Note: You know, it’s hard thinking of snarky commentary every day, so we’ve opened up the labor pool to our fellow food bloggers.

This week our panel of hung-over experts tell us their cures for fixing the nasty post-drinking bug.

Spoonfuls of honey.

Melissa McCart, Counter Intelligence

Ummm, don’t hate me, but I don’t actually get hangovers.  I tell people it’s the Irish blood in me, though plenty of people with more Irish blood than me get hangovers… but I’ll say after a night of heavy drinking, I sure like a good ol’ fry up – greasy breakfast, fried eggs, corned beef hash and/or bacon, sausage, home fries, buttery toast, jam, wait… what were we talking about?

Yvo Sin, Feisty Foodie

Bacon! There was a scientific study on bacon that proved its hangover curing effects.

Jason Mosley, Mr. Baconpants

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