Some deviled eggs for brunch today:
The tulip eggs were a PITA but adorable, very much worth the extra effort. Pickled in beet juice, vinegar and sugar.
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Very impressive!
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There’s a childhood taste memory. My mother used to make these for me sometimes when I was a youngster. A very thin (crêpe-thickness) omelet spread with jam and rolled up.
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My horseback riding instructor’s husband always ate his eggs with grape jelly.
Sounded weird until I remembered I like ketchup with (bad) scrambled eggs
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My cousin tried to sell me on a special gourmet mango ketchup with scrambled eggs. I don’t like ketchup much, and I mostly eat fried or poached eggs, or frittatas/omelettes, so she didn’t get too far with me! 
I do like scrambled eggs with goat cheese and/or Chile crisp. I probably would be okay with red pepper jelly.
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Ketchup and eggs seems to be a reasonably common thing, and I’ve heard of people who eat jelly with eggs. I can’t wrap my head around the latter except in the specific context of the aforementioned jam omelet (I don’t like grape jelly in any context). I don’t care for ketchup, but I’ll eat cooked tomato-based salsa with scrambled eggs or omelets without complaint. We contain multitudes!
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I have never 
But the sweetness of ketchup made me think it’s not as weird as my initial reaction
Now syrup poured all over eggs and pancakes alike… just no!
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I haven’t tried it. Some Canadians pour maple all over their bacon, eggs and pancakes.
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I love akuri and Egg curry.
Also nice, but not really for the recipe discussion is kaya toast (which is served at a place that also serves a nice akuri). Now I want to go out.
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ECLIPSE EGGS!*
Nah. Just a Strammer Max. A wonderful savory egg dish I prepare quite often for late breakfast or lunch.
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On the topic of savory eggs, I have recently become a convert to steaming when making hard boiled eggs. Faster, less water required and peeling is 100x easier than any boiled method I’ve tried. I know there are other proponents of steaming here on HO, so big thanks to you guys for convincing me!
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One of my friends swears by steaming them.
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It really does work. In terms of ease of peeling, I have had good luck with the “drop into already-boiling water and then simmer” method as well, but not as consistently as steaming. Also, a few always crack when you put them into boiling water. I do 13 mins for XL and 15 mins for jumbo in the steamer and they are perfect (and peel easily) every time.
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Speaking of Chawanmushi et al, how did I forget it was one of my four favorite recipes of 2023?!
And there’s a prior thread on savory Asian egg custards.
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I saw, and I craved!
Recipe please?
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3 T Butter
3 T Flour
1 C Milk
1/4 tsp Grated Nutmeg
Pinch of Cayenne Pepper(I actually used Green Chili and Garlic when making the Roux)
Salt and Pepper
5 Yolks, at room-temperature
1/2 to 3/4 C Grated Cheese
12-16 Oz Cooked Chopped Veg, Protein or Mixture or Nothing (can’t be too wet though)
5 Whites
1/8 teaspoon cream of tartar
Pre heat Oven 400F
Butter 6-8 C Soufflé Dish or what ever Dish/Dishes you prefer. Coat with Flour or grated Parm. Cheese
Make White Sauce and transfer to large Bowl. Set aside for a Moment.
Set Whites to beat on Medium Speed
Add Yolks, Cheese and Filling to White Sauce and Stir to Mix
When Whites are just past soft Peaks mix one Third into the Main Mixture first then fold in the remaining Whites.
Bake 40 min for a Soufflé Dish (adjust timing to size and shape that you choose)
Flavoring and Fillings make for endless variations of the basic Béchamel to Egg Ratio
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