Some of their predictions had us cocking our heads: Why are omelet-makers "mother figures" and why are lovers of the soft scramble "slow to warm up" (play on words excluded)?
But others had us nodding furiously in agreement: If you like your eggs sunny-side up, you've got "a wild side with an old soul" (true!); if you like them poached, you're "mysterious and elusive" (seems reasonable!); and if you prefer them soft-boiled, you're "classy and beautiful" (two adjectives most people would not shrug off).
But in reality, egg preparation varies within the confines of a personality: You probably eat them over-easy, poached, soft-boiled, omelet'd, and sunny side-up—and your disposition is constant all the while.
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Judging by the (Not)Recipes posts (white and yellow and fried and scrambled at morning, noon, and night), you're eating eggs in all styles, at all times of day. Log in at any given time and you're guaranteed to find an egg or five. Should the name of the app change to Egg(Not)Recipes?
Here are some of the best eggs we've seen on the app, in all styles, from all sorts of personalities:
Poached, on toast:
From all you mysterious and hard-to-pin-down people out there.
To make a poached egg, bring water in a pot to a boil, add salt and a little bit of vinegar. Take a whisk, and create a little water tornado in the pot. Crack the egg into a bowl, and gently slide the egg into the water tornado. The egg will fold into itself! If the water tornado stops as soon as you get the egg in, just make circular motions with the whisk at the surface of the water.
Sautéed Mushrooms on toasted Brioche, with Pesto & Roasted Garlic spread, and a Poached Egg DIRECTIONS: Cut mushrooms into quarters and sauté in butter over high heat until just cooked and crispy and set aside. Slice and butter brioche and toast on medium heat in a frying pan until golden brown. While the brioche is toasting poach egg in simmering water for about 3 minutes. Once your egg is cooked, drain and set aside. Mix together 3 roasted garlic cloves and 1 tbsp pesto until well combined and spread over toasted brioche. Then layer your seasoned & sautéed mushrooms on top of the bread, followed by your poached egg! Garnish with shaved Parmesan and lemon zest! Enjoy!!! #notcontest #notrecipe #food52 #20mindinner
Baste a frying egg in its oil, where the white and yolk meet. Serve simply (but deliciously) with potato dice pan-fried in the same pan, and cabbage slaw dressed with grain mustard, a couple spoonfuls of buttermilk, evoo, and a dash of fish sauce. #lickingtheplate #breakfast #nocontest #notacontest #norecipe #notarecipe #simpleanddelicious #egg
Today's 'Sunny-side Up' breakfast with roasted organic cherry tomatoes on the vine + mini sweet peppers, organic fried egg & waffled shredded potatoes with leeks (with my @allclad waffle iron), all sprinkled with a bit of Tandoori spice and Himalayan salt. An easy start to the weekend! #notcontest #notrecipe #norecipe #notarecipe #notasadbreakfast
Toast grainy seedy nutty piece of bread. Heat olive oil in small skillet. Crack egg and watch sizzle. Slather toast jn creamy avocado. Sprinkle salt and pepper on toast, and egg while you're at it. When egg yolk is to your liking, slide into toast. Cut (diagonally of course) and watch yolk ooze out. Enjoy (with a bib if you're wearing white)!
Spring pizza: Your favorite pizza dough blitzed at 475F for 20m with mozzarella, sharp Parmigiano-Reggiano, and garlicky ramps. Add a cracked egg and bake for 5 minutes more. #notcontest #spring #ramps #pizza #cheese #dinner
Breakfast pizza- started with Eataly's pizza dough (too easy)-- red sauce, roast cherry tomatoes and broccoli, generous dabs of ricotta, basil, three eggs and some grated Parmesan.. Top with red chili flakes. Brunch of kings
In a potato:
If your personality is: "I do not like weird warm avocado and have devised a better edible egg-baking vessel."
Bake a potato until tender. Slice it in half and scoop the filling out. Mix the filling with sautéed spinach and stuff it right back inside the potato halves. Drop an egg in there for good measure. Bake until the egg is set and serve with hot sauce. #notcontest #norecipe #breakfast #notacontest #yolkporn
Masala #omelette. This is a Pakistani staple. Take two eggs per person. Whisk lightly. Add a pinch of salt and turmeric plus a generous one of cumin. Then add a thinly sliced red chilli plus a teaspoon of chopped coriander. Make the omelette using olive oil. I like to start on high heat until the egg is barely sealed. I shuffle it around to move the uncooked egg to the bottom on the pan and then cook on low heat until just set. Serve with toasted pita. #breakfast #brunch
#spiceitup begins with breakfast! Frittata style #omelette with a dash of turmeric, cilantro, Serrano chili, grated #ginger, Himalayan pink salt and pepper beat into a couple of eggs, then added to a cast iron season in ghee ~ #yummy #ayurveda #chitchaatchai
I have other variations posted on my site chitchaaatchai.com #happyeating #cookwithlove #goldeneggs
#avocadotoast for when your last avocado is bad. Miso cashew cream via Lydnsey Eden (link below) on toast with fried spinach and green onions, and a soft boiled egg. And truffle salt. Because of course.
Easy, breezy, bean-y. I made a riff on Joan's on Third curried chickpeas, starting with a sauté of garlic, onion, fresh rosemary and thyme, and dried chile. Into the pan went canned chickpeas, masala from Food52er Panfusine, and plenty of salt and pepper. When everything was warm and starting to brown, I added some white wine vinegar for acidity. Then threw in some torn basil because why the heck not? Served over chard stalk hummus (chard stalks, tahini, lemon juice, olive oil), with a seven-minute egg. And some freezer pita.
Slow to warm up (and very fast to cool down and go rubbery?).
See what other Food52 readers are saying.