this is how i do it:

separate yolks and whites

melt some tallow on the frying pan, pour half if it into raw yolks, and mix it with salt

fry whites in the remaining tallow

eat by dipping fried whites into raw yolks

Steak. tartare.

best. thing. ever.

also, if youre really lazy, just throw the eggs in some water, bring to a boil, turn off once water starts boiling, and leave to sit in the water for about 25-30 minutes. Then run some icy cold water over them, and voila, the PERFECT boiled egg (no nasty grey outer yolk). It's a lot gentler heat than frying the eggs plus the technique should prevent oxidization, 25 minutes should get you a runny inner yolk and 30 minutes will be just hard boiled.

mayo!! so easy. cant really eat a quart of it at a time though. poached eggs are AWESOME, especially over meat.

Spaghetti squash carbonara. Fry up a few strips of bacon, when they are crisp remove them from the pan and crumble. Add cooked spaghetti squash and saute in the bacon grease, then add some heavy cream and the crumbled bacon. Separate an egg yolk from the white. While the dish is still hot, add the raw egg yolk on top and mix it in.

First, watch the video on Alton Brown's steamed egg technique:

http://www.youtube.com/watch?v=xUHKpHek2E8

Then cut the steaming time down to 7 minutes (start with that and experiment). The yolks stay creamy and soft. I love this method of cooking eggs. I do this on a dozen eggs a week and keep them around for snacking.

1. crack egg into glass. 2. hold glass to lips. 3. tilt glass such that the egg slides out of glass and into mouth. 3. close mouth and eat the egg.

I just separate the yolks and throw them in some heavy cream or raw milk or just take them by themselves with a little sea salt straight from the shell. I wouldn't do that if you don't know your egg source, though.

I use a cast iron skillet and let the heat do more of the cooking than the flame. I learned this method while making an omelet, and after sauteing mushrooms, I accidentally tuned off the heat before I put the eggs in and didn't realize it right away. The resulting texture was AMAZING since so much moisture was retained.

Heat up a cast iron skillet for a good while and melt your favorite fat (or saute something to go in it). Whip the eggs together, add some cream or water if you want, pour it into the pan and cover it. Leave that for a good five minutes and see what you have. If it is solid enough to be turned, then fold it onto itself. This will let the heat from the two bottom sides help cook off the runniness. If it's not at that point yet, cover, give it some quick low-med. heat, shut it off and leave it alone again. I managed to get the method just right the first time because I'm really accustomed to my pan and heat, but it can take some fiddling to get it to where it is JUST cooked, with little or no time over an actual flame, depending on how thinly your mixture fills the pan.

I second steak tartare!

Also, if you want simple, just separate the egg and pop the yolk into your mouth. If you're doing a few at a time, put them in the egg shell. Add salt if you want. Simple and yummy :)

I really like them in broth... it's fast and easy. Just don't heat up the yolk more than lukewarm so the enzymes aren't killed. Here's how I do it:

1. separate eggs and drop yolks into your cup/bowl
2. spoon a tablespoon or two of broth in with the yolks and mix well.
3. dribble the rest of the broth in while stirring

Doing this will ensure that the egg yolks don't 'cook' in the broth...

Soft boiled egg in a cup:

3 eggs soft boiled eggs peeled - mashed in a cup with a healthy dose of butter (add pepper to taste). Eat with a spoon or slurp out of cup. Best lazy morning or lazy dinner food!

I dip my baked sweet potato/yam chunks in raw egg yolks. Just whip them for a minute in little bowl and dip away. Adds fat and deliciousness. You could dip all kinds of things I'm sure.

I made an excellent soup today. I took broth with some flavorings (ginger and coconut aminos), suspended some whole egg yolks to float in the broth, and gently heated until just about boiled, then turned off the heat. It poached them gently and when I ate the soup I could eat them whole or pierce them and have them impact a delicious silky yolk texture into the broth.

Yeah, I was going to say Mayo too ; )))

Become a fan of smoothies and fried eggs. They are delicious!!

This is what I have been doing every day for two years:

1. wake up
2. walk into kitchen
3. take 3 raw eggs out of fridge, wash them (some people say not to wash them..i do..i have never gotten sick..because i am stingy i buy cheap eggs, not even bothering with the organic stuff)
4. break eggs and put yolks + whites into glass. DO NOT MIX THE EGGS OR BREAK THE YOLKS...the yolk tastes nasty..the white has almost no taste..better to preserve the membrane.
5. pour shot glass of coconut water or cut slice of orange
6. hold breath (this is important if you want to kill the eggy taste)
7. pound 3 raw eggs
8. chase with coconut water or eat orange
9. start breathing again after you swallow

If you do it right you don't taste anything.

The first couple times you might be tempted to gag. Maybe better to start with 1 or 2 eggs.

Not only is this paleo it is also the FASTEST breakfast possible.

To be honest, I avoid raw eggs. One dose of salmonella was enough for me.

cook a sweet potato in the microwave until soft. slice open potato, drop in the egg yolk, stir it around in the steaming potato and enjoy! no dishes are even necessary :) you can add butter if you want, but its not necessary. the fat from the yolk makes the sweet potato even more delicious.