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.
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.