I likes my eggs

Anyone who knows anything knows that eggs are magic. My dad always says ‘I likes my eggs,’ thus giving this post it’s title.


So, let’s talk about some ways to eat eggs.

Hard Boiled

When I go to the grocery store I generally get the 18 pc carton of eggs because somewhat older eggs are better for hard boiling and I know when I’ve gone through a little over half of the carton, the remainder will have sat long enough to be at optimal hard boiling age…

or at least I think so? I’m not some kind of egg scientist, so that may just be an old wives tale or possibly just groundless internet nonsense— I’m really not sure where I got that but this system works for me so I’m not going to look into it further.

Hard boiling eggs is easy, and they keep in the fridge for about a week so generally I make about 6 at a time.

Here’s how:

Just fill a pot an inch or two over the eggs and set them on the stove to boil, once they hit a boil turn the heat off and let them sit for about 15 minutes and then run cool water into the hot water until you can remove them.

I have a dedicated little basket in my fridge for them so I don’t mix them up with the uncooked ones.

I use them in other recipes but sometimes it’s nice to just squirt a little of your favorite mustard on one and enjoy it as it’s own thing.


I’m sure you know how to make scrambled eggs, just as I’m sure you knew how to hard boil them so I’ll keep the instructions basic for that part. Instead I’d like to focus on add ins that can make scrambled eggs more exciting. I don’t fuck with omelettes anymore. I never get the fold right and why should I anyway when I can just scramble everything together and be just as happy, if not more so.

Here’s how:

  1. In a bowl take two or 3 eggs depending on what makes you happy, and put a splash of milk in for each egg. You can skip this step, or I’ve even done it with water in the past when my fridge was particularly empty. You can also throw in a spoon full of unsweetened greek yogurt if you’re feeling fancy, again, whatever makes you happy.

  2. Beat the eggs together with a fork or whisk. Do not be a lazy ass and try to do this step in the pan to avoid having to wash a bowl. You will regret it with sub-par eggs and possibly mess up your pan.

  3. You can use butter, olive oil, or whatever healthy oil you like to grease your pan. Butter gets a bad rap— it’s margarine and those other fakers you should steer clear of.

  4. Over medium heat pour your eggs into your greased pan and as they set, gently pull the eggs across with a spatula. Continue pulling and folding until your eggs are cooked through.

Now, for the add ins, in general, I will cook these up in the same pan before I pour in the eggs and just follow the same steps. The only exception is cheese, which should be folded in after the eggs have begun to set. For all veg add ins, I suggest cooking in your same pan over medium heat and then just pouring the eggs on top and cooking all together.

Favorite add ins:

  • Spinach + Onions + Sundried Tomatoes + Feta

  • Spinach + Onions + Horseradish Cheddar

  • Onions + Red Pepper + Black Beans + Cheddar

  • Onions + Tomato + Cheddar

Baked Egg Bites

You can make this with any number of ingredients. Much like the scrambles above, I’ll list some of my favorites but write out the recipe for the version I made most recently.

What You’ll Need":

Greased Muffin tin - Optional: foil liners

6 - 8 large eggs


Shredded Cheddar (or cheese of choice)

1 head Broccoli cut into florets

Garlic or Seasoned Salt

Here’s how:

Preheat the oven to 350.

In a large pan saute the broccoli until bright green. Don’t over do it; you’ll be baking it with the eggs so you want it a little crunchy going in. Use Garlic or Seasoned Salt to taste.

Fill your greased or lined muffin cups with the shredded cheese and broccoli. The cups should be very full, even rising over the top just a little.

Mix your eggs and a milk (I use the informal measurement of ‘a splash for every egg’) in a large bowl and distribute over each of the cups. Top with an additional sprinkle of cheese.

Bake for 40 minutes or until the cheese is melted and the eggs firm.


Amanda McCall