Eggstra, Eggstra...read all about it

Over medium or fried in left over bacon grease where the grease is splashed over the top of the egg, similar to the basted description only the grease cooks all the white and leaves the yolk runny in stead of the steam. Steamed is probably the healthier route methinks!

 

Over easy with a little salt and pepper - toast on the side.

Scrambled in hash with O'Brien potatoes, peppers, onions, and pork sausage. French toast on the side, please.

Oh oh, now I'm really hungry!

 

When I moved to Florida from Jersey this was one of the things I missed. To folks down here a hard roll was one that went stale. Taylor Pork Roll? "well I guess we could fry some baloney for you" Thankfully Taylor Pork Roll has started to appear in my area and hopefully the rolls will get a little better.

 

Pork roll has only recently crossed the Delaware--it's still hard to find. One day I hope to see some decent rolls around here.

 

fried in a greasy & peppered iron skillet. I like the whites very soft, and the yolk to be cooked until just before it starts to really thicken up. a little salt & tobasco on top makes them perfect eggs, mmmmm

 

My Mom used to make these when I was a kid. She called them egg in the nest. We ate them with syrup on top. It eats a lot better than it sounds.

 

Scrambled