Sturgeon eggs are fine with me. It's the eggs from poultry I can't stand. This whole TOD is grossing me out.
Can I help?
I like my eggs raw - mixed in steak tartare, soaked in cognac for homemade egg-nog, or in my Cesar Dressing (raw, please, not coddled).
I like my eggs soft-boiled – straight-up in a cutesy egg cup (ala English - Breakfast) with a demitasse spoon to scoop out the luscious runny yolk – or over heavily buttered wheat toast.
I like my eggs poached – eggs Benedict, Florentine, Adam & Eve on a raft, or cuddling in a nest of crispy edged corned beef hash.
I like my eggs fried sunny side up on my Wienerschnitzel ala Holstein, or with a bit of anchovy on my Leberkaese Ala Holstein.
I like my eggs fried over easy with fried Taylor pork roll (or Scrapple) and lots of grits.
I like my eggs fried over hard in a scrapple sandwich with apple butter.
I like my eggs scrambled with caviar and sour cream.
I like omelets – California with avocado and Bacon, or with sautéed chicken livers
I like my eggs hard-boiled – sliced on wheat toast with Mayo and Swiss cheese; or packed in a brown-bag lunch with a little packet of salt and pepper.
I like my eggs deviled with good mustard and celery seed and topped with good paprika.
I like pickled Quail eggs as a canapé.
I like eggs in Béarnaise and Hollandaise on just about anything.
der hens best friend Brucer
PS I leave it to Jose to finish the gross out with his telling you about Balut