Sep 30, 2009 #11 NGT ANGL Songster 10 Years Apr 2, 2009 1,520 4 159 Locust Grove, VA Hardboiled with mayonaise, salt and pepper!
Sep 30, 2009 #12 pamperedpoultry CHICKENFIED 10 Years Jan 28, 2009 4,569 26 233 (south West) Virginia I used to eat mine scrambled but now that I've done so many hatches I can hardley eat them...LOL I get that smell when you open the incubator after they have all hatched in my head and thats all she wrote..LOL
I used to eat mine scrambled but now that I've done so many hatches I can hardley eat them...LOL I get that smell when you open the incubator after they have all hatched in my head and thats all she wrote..LOL
Sep 30, 2009 #13 J justmeandtheflock Overrun with ducklings :) 10 Years May 27, 2009 3,194 13 189 NW NJ I can't eat them But the kids are loving the omlets with soy milk and parmasan (sp?) cheese
Sep 30, 2009 #14 awtandrocks In the Brooder 10 Years Aug 2, 2009 74 1 29 Florida I typically just eat them scrambled, but my favorite way would have to be scrambled fancy with all the fixins in them
I typically just eat them scrambled, but my favorite way would have to be scrambled fancy with all the fixins in them
Sep 30, 2009 #15 fostina1 In the Brooder 10 Years Aug 4, 2009 36 0 22 Waverly, Tn bolonga, egg and cheese toasters. yummy. and eggies. i love eggies http://www.ehow.com/how_4526249_eggies-eggs-blanket-toast.html Last edited: Sep 30, 2009
bolonga, egg and cheese toasters. yummy. and eggies. i love eggies http://www.ehow.com/how_4526249_eggies-eggs-blanket-toast.html
Sep 30, 2009 #16 PunkinPeep Songster 10 Years Mar 31, 2009 3,642 78 229 SouthEast Texas o.k., you're going to be very glad you asked. use a small non-stick saucepan (i know you think i'm crazy. just do it.) over medium heat. put a pat of butter and melt, then cut up one medium size mushroom and sautee in the butter for about 20 seconds. break two eggs on top of the mushrooms. spread shredded cheese on top of that. then put the lid on. leave it until the whites and yolks are your desired consistency and turn the saucepan up-side-down over a plate or bowl to serve. it's like an up-side-down, sunny-side-up, omelet. and you won't be sorry. it is SO good! sprinkle with the tiniest amount of parmesan cheese, and you won't even need salt. man, i love eggs!
o.k., you're going to be very glad you asked. use a small non-stick saucepan (i know you think i'm crazy. just do it.) over medium heat. put a pat of butter and melt, then cut up one medium size mushroom and sautee in the butter for about 20 seconds. break two eggs on top of the mushrooms. spread shredded cheese on top of that. then put the lid on. leave it until the whites and yolks are your desired consistency and turn the saucepan up-side-down over a plate or bowl to serve. it's like an up-side-down, sunny-side-up, omelet. and you won't be sorry. it is SO good! sprinkle with the tiniest amount of parmesan cheese, and you won't even need salt. man, i love eggs!
Sep 30, 2009 #17 tallieb Chirping 10 Years Aug 10, 2009 159 0 99 Arizona I like mine over medium mixed in fried potatoes, bacon and cheese
Sep 30, 2009 #18 raspeary Songster 10 Years Apr 13, 2009 265 0 131 Cortland New York only scrambled. has to be mixed with a little milk and has cheese in them.
Sep 30, 2009 #19 onthespot Deluxe Dozens 11 Years Mar 29, 2008 7,187 59 271 Riverside/Norco, CA Over easy, in butter, with Lawry's s eason salt and black pepper, on OroWheat extra sour rye toast. Extra points for double yolkers.
Over easy, in butter, with Lawry's s eason salt and black pepper, on OroWheat extra sour rye toast. Extra points for double yolkers.
Sep 30, 2009 #20 clucking chicken Songster 10 Years Aug 3, 2009 146 0 109 boiled with a little bit runny especially my eggs wont eat any other