this post was submitted on 29 Jan 2026
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Egg eaters among us - how do you like your eggs? Runny, medium, or set yolk?
I personally like a medium egg.
However it comes. But like CEO, hard yolks are only for hard boiled eggs.
And homemade mayo. The mashed hard yolks are the emulsifier and very delicious too. The whites of hard boiled eggs otoh, can get in the bin. I usually donate these to the maggies who def will eat them where I will not.
Wait, what? I make mayo with whole raw eggs
Recipe for a Salad by Rev.Sydney Smith (circa mid 1800s)
To make this condiment your poet begs The pounded yellow of two hard-boil'd eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procur'd from town; And lastly o'er the flavour'd compound toss A magic soupçon of anchovy sauce. Oh, green and glorious! Oh, herbaceous treat! Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad-bowl! Serenely full, the epicure would say, `Fate cannot harm me, I have dined today.'
They don't make recipies like that nowadays, but his advice is sound and the ingredients can be smashed up with a stick blender to make a very very nice mayo. Just use the same spoon throughout and you can't go wrong. I usually find one only anchovy is enough - more and you can taste them and you shouldn't - they're there for the umami. Half an onion/shallot finely chopped is enough too.
Love it! I usually go pre 1600 which is less helpful on quantity and lacks those delightfully hyperbolic adjectives.
Original of my Weed Pie:
I gotta try that! Horta to the right of me, horta to the left of me, into the oven rode the 500 ....
I was boiling eggs this morning and thinking I should ask this!!
I'm all about a runny yolk.
Fried - set yolk and crispy edges OR flipped with a semi runny yolk. Poached - runny yolk but the whites have got to be set. Scrambled & omelette - creamy and semi liquid. Coddled - runny yolk. In shakshuka and huevos rancheros, as per poached.
Definitely very runny yolk. Why would you choose a boring dry egg when you can have a self saucing beauty
I boil a heap at once. I keep them in fridge for salads, breakfast and snacks. You can't do that with runny.
I mean that is a legitimate use case for hard yolks ... but they are not BETTER than runny yolks
I love em all.
Runny! And preferably poached. Eggs set hard give me a headache for some reason.
medium, just cooked, never over cooked
I will eat any style. With gusto!
i kinda have to agree, eggs are delicious
I'm not a huge egg person, but I will smash a loafed omelette
Sunny side up for breakfast. Gooey yolk hard boiled for ramen. Poached if I'm paying for it.
Seriously all of them.
If fried, over easy is a waste of a good yolk but I'll still eat it.
Ps. I love that you ask questions and I'm not the only one.
Depends, if its a fried egg for like breakfast then hard, but if its in a burger then probably hard.
If it was on nasi goreng, has to hard or in a phad thai, hard.
If its a toad-in-the-hole its gotta be hard.
However if its boiled for curried egg sandwiches or ramen noodles, i prefer hard.
If its just the yolk over steak tartare, raw.
A bit runny if itβs safe, but for caution Iβd usually cook it a bit more. Australia is pretty good on food safety iirc but I donβt know if itβs quite safe to eat raw or *undercooked eggs like you can in Japan
Hard boiled or even overcooked are also fine, Iβd be happy to eat all of it
Get you on the safe thing. Friend was told to give up runny eggs after gall bladder removal. The horror π±
Never heard of that....and have been gall bladder-less for 10 years.
π€·π»ββοΈ second hand info