Are there really 100 ways to serve an egg? What's Your Favorite?

Grits is cornmeal, similar to polenta.
Grits is of Native American origin and is similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The word "grits" is derived from the Old English word grytt, meaning coarse meal.

GRITS is also the acronym for Girls Raised In The South. Grits are an acquired taste.

The corn meal version can be helped along by the addition of a beaten egg, a bit of grated onion, lots of sharp cheese and 30 minutes in a 400 degree oven.

The female version - it varies with each specimen
 

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Needless to say,I have never heard of 100% All Whites either. One thing I like to make for breakfast is "Cloud Nine Waffles", where I separate the yokes & whites from "real" eggs and then later fold the whipped whites into the batter. They are the best. Breakfast is my favorite meal.
Mine, too. It's also my favorite meal to eat out. As for 100 ways to cook eggs, I've seen an article on line for about a week now touting 100 ways to cook eggs, but I haven't read it because it seems to me that it would take too darned much time to read 100 recipes. I'll just take mine scrambled, fried, poached, hard boiled...any old way at all. And I like egg salad sandwiches and deviled eggs, too.
 
JFK's favorite Breakfast

"The Kennedys were fans of elaborate egg dishes on occasion, but JFK tended to lean towards more of a simple breakfast; Some toast, little bit of bacon and a nice glass of OJ. It is also noted that he did eat a lot of poached eggs. To take your poached egg and toast breakfast to the next level, try spreading some avocado on your toast, to add a bright and creamy flavor and some extra nutrients. "

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I like the good old scrambled eggs with lemon pepper seasoning and I Can't Believe It's Not Butter spray. I used to make creamed eggs over toast too...haven't made it in a long time. I'd make cream sauce from scratch but now I'd simply use packaged Hollandaise sauce. Slice a hard boiled egg, put it on toast and pour the sauce on top.
 


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