Appalachian Food

Cooking Eggs

Fried Egg

“Mother never had much time to fix fancy dishes—with a hungry husband and children to feed she got food on the table as quickly as possible. She fried ham and bacon in an iron skillet, transferred it to a hot platter and quickly broke eggs into the hot fat. She did try to cook eggs to suit our individual tastes: Father liked his over light, she liked hers well done, I wanted mine cooked medium, while one of my brothers wanted scrambled eggs. Sometimes she would do the eggs in a different skillet and us the ham or bacon drippings to make gravy for biscuits.”

—Sidney Saylor Farr – “More Than Moonshine”


Isn’t it funny how folks like their eggs cooked differently. Like Farr I prefer mine medium and The Deer Hunter prefers his runny 🙂

We eat a lot of eggs around the Blind Pig house. Here’s a few of our favorite quick ways to eat eggs for supper.

Tipper

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16 Comments

  • Reply
    Tony Maynard
    April 7, 2021 at 10:53 am

    Our chickens just started laying.We have 13 and my granddaughter 11 years old is the CEO She is building her customer base but until she has more we are getting lots of eggs right now so we are eating them like crazy.Love it!

  • Reply
    PinnacleCreek
    March 23, 2021 at 4:47 pm

    No lace on my eggs, and otherwise however is okay. My friend ordered hers basted once, and the young girl told her they did not serve basted eggs. Her version is where you fry the eggs and take the spatula to scoot the hot grease over the top. I do prefer medium with home fries or grits. We learn a little about everything on here.

  • Reply
    Gigi
    March 23, 2021 at 4:17 pm

    We love eggs here. About anyway you can fix em. They are so good. I fixed biscuits and gravy and eggs and sausage. Had sliced tomatoes too. My husband came out and I had he’s plate fixed with OJ and Coffee. It was delicious. We ho through alot of eggs here.

  • Reply
    Liz Hart
    March 23, 2021 at 11:51 am

    I like onions and peppers sautéed with my scrambled (yard) eggs. When on the plate I sprinkle with nutritional yeast. Delicious!

  • Reply
    Ed Ammons
    March 23, 2021 at 11:43 am

    I like eggs just about any way you can cook them. If I gonna be eating gravy and biscuits with them, I like them cooked just until the white is set. If I’m eating a sandwich I want them done enough that the yolk don’t run out and down my chin. For a bacon, egg and cheese sandwich I like them scrambled.
    I like them boiled and sliced or diced in a salad. I like them boiled and put in pickled beet juice or bread and butter pickle brine.
    Have you ever had salt cured egg yolks? You put a layer of salt in a dish of some kind and take an egg and make as many depressions in the salt as you want to cure yolks. Break the eggs and separate the yolks and put them in the salt. Carefully cover the yolks with more salt until they are completely covered then cover the dish and put it in the refrigerator for a week or so. When you take them out, rinse off all the salt then bake in a 200° oven for about 30 minutes to dry them completely. They are good grated over just about anything.
    My favorite eggs are the immature ones you get when you dress out a hen. If you put them in your chicken and dumplings I’ll fight you for them. Same thing with the liver and gizzard. I call them brown dumplings and they are worth fighting over too.

  • Reply
    Debby Blackwood
    March 23, 2021 at 11:25 am

    There is such a peacefulness in your blogs.
    Life is hectic at time for all of us but your blogs bring such purpose and peace to me.

  • Reply
    Larry Paul Eddings
    March 23, 2021 at 10:03 am

    My daughter in law, who lives next to us, has a nice flock of chickens. She keeps us in wonderful eggs. As I read your blog, we were just finishing up a breakfast of eggs and biscuits. I took to using your biscuit recipe of cream and flour. With butter and fig preserves, they are excellent. My wife prefers her eggs scrambled, while I want mine cooked firm, over hard, I call it.

  • Reply
    Dona DiBernardo Silver
    March 23, 2021 at 9:55 am

    I love eggs and tomatoes
    My dad sprinkled Parmesan cheese on top
    Yum
    Rich prefers eggs and onions with crumbled corned beef

  • Reply
    Catherine Spence
    March 23, 2021 at 8:54 am

    I love eggs soft boiled or over easy; we always called them “dippy eggs” when they are fixed this way.

    • Reply
      Tommy
      March 23, 2021 at 6:58 pm

      My mother cooked them what i call “lightly scrambled”. Break it into hot skillet, then right before it solidifies stir it lightly. Can still distinguish between the yoke & the white. Thankfully my bride learned that. One of our Army cooks learned that & he would always fix mine to order.

  • Reply
    Shirl
    March 23, 2021 at 8:53 am

    There’s nothing better than a scrambled egg sandwich with a big slice of fresh tomato and some mayo.

  • Reply
    Margie G
    March 23, 2021 at 8:34 am

    Huevos are indeed a protein and albumin powerhouse! They’re the original fast food! I thought of you yesterday while gandering at the adorable peeping and fluffy little chicks at a farm store!

  • Reply
    Ray Presley
    March 23, 2021 at 8:26 am

    Your talk about fixing eggs reminds me of John Prine and Iris Dement singing “In Spite of Ourselves”…”She don’t like her eggs all runny.” And neither do I. But I do like them almost any other way. Scrambled and mixed with onions and a bit of bacon bits is best.

  • Reply
    Ron Stephens
    March 23, 2021 at 7:53 am

    I’m with you – medium. I went for years and years not knowing what to ask for in restaurants. To make it worse, I had a road job for a time and all meals were at restaurants. I just knew what I liked, so I would order by describing it. Finally, a waitress said, “You want over medium.” And somebody there knew just what that was because they were just right that morning. However, I found found that asking for “medium” doesn’t mean that is what you’ll get.

    But, I like over medium with a twist. I want the white turning brown and being crispy at the edges. Robert Ruark’s favorite description of this was “like Belgian lace”. But the yolk has to be just semi-hard. To get that, the skillet has to be very hot for the edges to get crispy before the center is all the way hard. I asked my wife this morning if I should tell you how picky I am about fried eggs and she said, “Yeah, and how I have never learned how to do them.” Even when I fry them myself I don’t always get them right because I don’t let the skillet get hot enough.

    Lest all you all think I’m hard to get along with, I don’t complain at home or even out and about. I do try though to remember to give praise where due. I’m not nearly as good about that as I wish I was.

  • Reply
    Walter Holokai
    March 23, 2021 at 7:50 am

    I eat a lot of eggs too. I put a drop of water in the pan with my eggs when they’re halfway done and cover them with a lid for a few seconds. That way I don’t have to flip ‘over easy’ eggs. I usually use a non-stick pan so they just slide right out. Happy spring!

  • Reply
    Miss Cindy
    March 23, 2021 at 7:37 am

    I like eggs…I like them hard boiled and soft boiled! I like them over easy and fried well done. I like them soft scrambled.
    I’ve always liked eggs. I buy eggs from a woman in Haysville, she has yard chickens, they produce excellent golden yellow eggs!
    I don’t much like grocery store eggs, they are kind of pale and week. The yard eggs are rich and golden with lots of flavor!
    It’s not that I am opinionated or anything, I’m just serious about eggs!

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