Grits, a Staple.

[familyof3]

I hear you - I only do runny yolks w/ hashbrowns - all other eggs must be FULLY cooked! Hate runny scrambled eggs.

Yikes never even thought about runny scrambled eggs.

 

[scooterbug44]

Yikes never even thought about runny scrambled eggs.

Big issue in our family. Papa Scooterbug cooks eggs and takes his portion, then Mama Scooterbug or I go into the kitchen and continue cooking the eggs. :roll:

 

[Lynnie]

Big issue in our family. Papa Scooterbug cooks eggs and takes his portion, then Mama Scooterbug or I go into the kitchen and continue cooking the eggs. :roll:

Some man types in my family do the same thang. My big sister does the ketchup thing. UGH!

 

[familyof3]

Big issue in our family. Papa Scooterbug cooks eggs and takes his portion, then Mama Scooterbug or I go into the kitchen and continue cooking the eggs. :roll:

You just never now what you are going to learn.

 

[DD]

All this egg talk is gonna make me hurl. Can't stand 'em. Runny yolks=vile. Runny whites=Projectile hurling.

p.s...Mr. DD does the ketchup thing with scrambled too. yuck.

 

[Paula]

OK, this thread is making me drool. I love grits (and polenta). Really good grits can bring tears to my eyes.

 

[Susan Horn]

The best cheese grits (a la Chef Willie from long ago at Thirty-A) have tons of butter, tons of cream cheese, and half-tons of parmesan and sharp white cheddar, plus a little garlic, salt and white pepper. I don't remember the recipe, but it was sort of like "heart attack in a bowl". No wonder they're so fine.

A family favorite is Nassau grits for Christmas brunch. Cheddar, grits, plus eggs, tomatoes, bacon, onion, jalapeno and/or sweet bell pepper, salt, pepper, and mushrooms. Baked in a deep dish. With fresh ambrosia on the side. Scrum.

 

[Minnie]

Like mine plain with just a touch of salt and real butter.

 

[katie blue]

I start with real stone ground grits (Logan's Mill in the cloth bag are my favorite), and add them to chicken broth with a pat of butter and some diced fresh jalapenos. (Putting them in the broth at first cooks them a bit and takes away the bite) When just about done, I throw in a capful of half and half, more butter if necessary and salt and pepper. I used to throw in cheese but found the stone-grounds are so tasty, it didn't need the additional dairy after the half and half & butter. Saves me some calories for dessert!

 

[LuciferSam]

All this egg talk is gonna make me hurl. Can't stand 'em. Runny yolks=vile. Runny whites=Projectile hurling.

p.s...Mr. DD does the ketchup thing with scrambled too. yuck.

Raw egg in a glass of beer was my uncle's favorite. Done it a few times myself. I could take or leave it. Mostly leave. You want the yolk to stay whole of course. It kind of goes down in one big gulp and you barely know it's there. What's the point except to get your daily allowance of protein, cholesterol, and bacteria?