The only way I’ll eat eggs is in a cake

“Hello, I’m a very normal person who is definitely human. Please tells how to prepare the poultry larvae for consumption.”

Eating with the mouth?

Exactly how else would one eat eggs?

…is there another kind of eating eggs?

Jokes aside, scrambled with tabasco or fresh chillies and black pepper (with or on some kind of doorstop thick slice of fried bread)

In chilaquiles or huevos rancheros.

Pan fried over easy.

Boil water. Add egg. Wait 7m. Move hot egg to ice cold water. Wait 1m. Remove egg & peel. Add salt and pepper to taste. Eat.

Optional sides: toast, avocado, mustard, dill. Don’t overdo it.

I’ve been back on a pickled egg kick. I use this guy’s recipe.

Especially if you have a handful about to go out of date, this keeps them from going to waste.

Otherwise, the soy marinated ramen eggs are probably the best eggs. Delicious and comes with a bowl of ramen on the side.

Swallow them whole after saying “Hey! Look! I’m a snake!”

I like devilled eggs with a side of pico de gallo personnally

room temp egg into boiling water. wait 6 mins, remove,cool, peel, salt

insert into mouth hole

I have two methods for scrambled eggs:

1. Butter on the griddle. Crack the eggs on the griddle. Carefully cook the whites leaving the yolks unbroken (if possible). when the whites are basically cooked, break the yolks and scramble. The idea is to get the whites all cooked and the yolks barely/mostly cooked. Remember that heat continues to build in the egg, so pull slightly before they’re where you want them. You hopefully end up with scrambled eggs that are full of barely-cooked yolk savory flavour. Along with the salt, msg, and freshly cracked pepper put on them while cooking the whites, and the butter they were cooked in.

2. If I don’t want to deal with that and get something almost as tasty and more uniform: Crack and scramble the eggs in a bowl until they are well scrambled and no strings of white can be detected. Melt butter on your griddle all the way across it. Pour out the eggs, which because they are well scrambled will spread out thinly across most or all of the griddle. A layer will quickly cook, as soon as it forms, start moving the egg around to make uncooked egg touch the griddle - fold it, scramble it, move it around. The idea is to get uncooked egg touching the hot surface and minimize the cooked egg doing so. It won’t take long for the eggs to cook - soon as they are almost all cooked, pull them because heat will finish the job. This cooking method should also not overcook the yolk (although it will more than the first method), resulting in very tasty eggs. I stir the sale, msg, and freshly ground black pepper into the scrambled egg before they go on the griddle.

3. However you figure out to cook them that you like is best for you. :)

Also, either of the first two methods works so well in a sandwich (griddle-toasted bread or soft untoasted bread) with a bit of mayo. You can also use mato+ketchup. Or again whatever you want like salsa or… whatever.

semi-hard boil them
Quarter them, add maggi (or soy sauce) or just plain salt and pepper.

Soft boil them and create Ajitama (Soft boiled egg marinated in soy sauce, mirin and sake).
That is a Ramen egg btw :)

Two eggs as a simple omelet with favorite cheese, and a little picante sauce. Fried in butter on a cast iron skillet. But, I’m cutting back on saturated fat, so these days I’m using olive oil instead of butter–same, but different.

Boil them and crack them at the big end. Unless you’re a little-endian heretic