I’m a scrambled person myself – mostly because they are dead-easy to make. A little pepper, a lot of salt, and buttery, buttery toast. Bacon is preferred, but not necessary.
During the Thanksgiving holiday I remembered a steamed egg thing from notmartha that seemed like a good thing to have. Normally soft-yolked eggs ick me out, but this wasn’t too gooey. Basically you put an egg on a steamer in a pot of water with a little water, put on the lid, set a timer for 11 minutes, then turn the heat on high.
Beep Beep Beep. Eat.
When Lloyd and I were in choir in college we toured Germany for several weeks. Our choir would be hosted by wonderful families, and often we’d be served soft-boiled eggs for breakfast. I liked to watch the masters at egg-twhacking. Basically you hold the egg steady in the cup then thwack it with a very sharp knife. If you’re good at it the whole top of the egg comes off in one swoop. If you’re bad at it then you eat a lot of shell.
I eat a lot of shell.