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my question about eggs on hamburgers raises another question!

RRPRRP Posts: 24,287
Hey, gang, I'm dead serious - I have been amazed at the number of responses by all of you eggers who love and regularly top your burgers with eggs. I had no idea that is such a popular condiment!  OK - maybe I have lived much of my life under a rock, but I wonder what other foods or ways to cook foods or combinations are out there that are "common" and you just assume all the rest of the world does the same! SEE...my eyes were opened about the egg topping and now I wonder what else I have been missing!

 In that egg thread there were a couple comments about adding peanut butter and another about figs. It didn't look like those responses caused any pile ons like the egg question did. Care to stick your neck out and say - "hey, BTW doesn't EVERYBODY use this or that or whatever?"
Re-gasketing America one yard at a time.
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Comments

  • jabamjabam Posts: 1,829
    I'm going to try the PB soon. Let you know how it works.  I have mixed in Mexican chorizo with my ground beef and the burgers came out awesome!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • theyolksonyoutheyolksonyou Posts: 18,077
    Not necessarily egg related, but grape jelly and /or maple syrup on a pile of biscuits, egg, bacon/sausage and sawmill gravy. The wife thinks I'm weird, but she doesn't mix foods cause she's a freak. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • SoCalTimSoCalTim Posts: 2,158
    My family doesn't use butter on their corn on the cob. We use Best Foods Mayonnaise . I remember being at summer camp one year. It was dinner time, they're re serving corn on the cob. I remember the kids standing in line and a guy with a bucket was brushing butter on the cob. When I got to the front I asked 'hey, where's the mayonnaise?' Everyone looked at me and laughed. I kinda played it off. In reality I thought everyone used mayonnaise. To this day, butter on corn on the cob just doesn't sound right. In fact, I find it disgusting.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • EggcelsiorEggcelsior Posts: 14,413
    Not necessarily egg related, but grape jelly and /or maple syrup on a pile of biscuits, egg, bacon/sausage and sawmill gravy. The wife thinks I'm weird, but she doesn't mix foods cause she's a freak. 
    I'm sure she thinks the same of you. We're in the same boat, though. I basically dump everything savory into a bowl of grits and go to town.
  • cazzycazzy Posts: 9,136
    I almost always put jelly on my omelettes.

    For oatmeal, I puree a banana and mix it in along with chopped walnuts.  No sugar needed if the nana is ripe.
    Just a hack that makes some $hitty BBQ....
  • ZmokinZmokin Posts: 1,938
    Not necessarily egg related, but grape jelly and /or maple syrup on a pile of biscuits, egg, bacon/sausage and sawmill gravy. The wife thinks I'm weird, but she doesn't mix foods cause she's a freak. 
    I'm sure she thinks the same of you. We're in the same boat, though. I basically dump everything savory into a bowl of grits and go to town.
    I tried grits once, never ever again.

    Eat them all you want, it just isn't ever gonna be in my eating repertoire.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • JstrokeJstroke Posts: 2,296
    Ok im going to step out on a limb. I put smoked oysters and sardines on my pizza with green olives and feta. I like poached eggs runny yolk on a good mesculin salad. I eat hot biscuits with molasses. I prefer raw clams over raw oysters. A grilled cheese sandwich with gouda camembert and steamed broccoli on sourdough is killer. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • ZmokinZmokin Posts: 1,938
    RRP said:
     Care to stick your neck out and say - "hey, BTW doesn't EVERYBODY use this or that or whatever?"
    Don't know if I have a direct answer to your question, but:

    I had a manager once that always put ketchup on his potato salad.

    I like squid jerky, it's a common Korean snack.  Picked it up from being stationed in Korea.  I also like most Korean foods, where as some people can never past the smell of kimchee.

    The only way I like peanut butter and jelly sandwiches is open faced, on toast, and the jelly has to be orange marmalade.  The melted peanut butter and orange marmalade is to die for IMO.

    I prefer to make my Top Ramen, not as a soup, but as a stir-fry noodle.
    Cook the noodles in water as directed, while noodles are cooking, melt butter in a frying pan with about 1/2 of the flavor packet dumped in.  when noodles are done, drain, then stir-fry in the flavored butter.  It's very yummy.

    And I love raw beef.  When slicing a London Broil to make jerky with, not all of the slices of London Broil end up in the marinade.

    I guess what I'm getting at, is these are things I do, but I have no pre-conceived notion that these are things that "everybody does".

    Oh, a few more, when I was kid and would get hired as a babysitter, and would be told "Sorry, we don't have any food for you to snack on", my thoughts always were, "you have no idea".  I didn't care if there was no potato chips, or peanuts, or popcorn.  I always could find some raw spaghetti noodles, box of brown sugar, box of Cheerios, or some other delectable staple in the cabinets.


    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • There is a place in town that does a cheese steak and egg sandwich. I wasn't sure about it at first, then I tried it. OMG that is a good sandwich!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • nolaeggheadnolaegghead Posts: 39,045
    Dill in mac n cheese is magical.  I like to eat raw stuff, almost like a someone with pica loves laundry starch.  Carpaccio, sushi, sashimi, tartar, runny eggs, f-yeah.  Also veggies.  Fish sauce is killer on all kinds of food.  Anchovies - yum.  I'm a sick puppy, but that's how I roll.  And I love stinky cheese.  Stinkier the better.  Raw cured meat, hellz yeah.  I need to move out to the Italian country side.

    ______________________________________________
    The further a society drifts from the truth the more it will hate those that speak it.
    Free speech is my right to say what you don't want to hear.  --George Orwell
    Cancel culture is bad, m'kay!....cancel NOLA because he is mean to me! --Bob B !!!
    Oh yeah?! Well you're a (duuhhh durp) HIPPY CHIC (sic) --Lit


  • PhatchrisPhatchris Posts: 1,726
    Ketchup on eggs...eggs on pizza... Honey on pizza.... Anchovies...esp the white ones.
  • DoubleEggerDoubleEgger Posts: 16,849
    Zmokin said:
    Not necessarily egg related, but grape jelly and /or maple syrup on a pile of biscuits, egg, bacon/sausage and sawmill gravy. The wife thinks I'm weird, but she doesn't mix foods cause she's a freak. 
    I'm sure she thinks the same of you. We're in the same boat, though. I basically dump everything savory into a bowl of grits and go to town.
    I tried grits once, never ever again.

    Eat them all you want, it just isn't ever gonna be in my eating repertoire.
    All grits aren't created equal. You could have eaten some that sucked. As a Southerner, there are some nasty grits out there that I'd never eat again (Waffle House grits comes to mind). Cooking grits is akin to cooking a brisket. You've got to know what the heck you're doing. 
  • AcnAcn Posts: 3,835
    Zmokin said:


    I like squid jerky, it's a common Korean snack.  Picked it up from being stationed in Korea.  I also like most Korean foods, where as some people can never past the smell of kimchee.


    Kimchee on grilled cheese sandwiches is fantastic.

    LBGE

    Pikesville, MD

  • calracefancalracefan Posts: 603
    Chili dog w/cheese, mustard , ketcup, onion and sweet pickle relish. Peanut butter and jelly w/bacon .
    Ova B.
    Fulton MO
  • Mattman3969Mattman3969 Posts: 10,423
    I like to mix up peanut butter and syrup and eat on white cracker or just to make a sandwich

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • ChubbsChubbs Posts: 6,928
    Never done this but I was watching DDD the other night and a chef added cooked brisket into his ground beef before making the patties. Interesting concept. Maybe I should do that with PB and egg  :)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • LegumeLegume Posts: 12,010
    Lays potato chips and peanut butter on white bread.

    mini pretzels inside of a pb&j
  • SaltySamSaltySam Posts: 865
    I'm a fairly recent convert to a fried egg on my burger. Like, within the last two years. My kids were horrified at first, but that's the only way they'll eat it now. 

    Im a huge PB fan, but on my burger?  I haven't mustered the courage yet. Someday. 

    This is thread about strange food combos is very interesting though!  A Nebraska tradition that I grew up with is to serve chili with cinnamon rolls, instead of the more traditional cornbread or tortillas.  I thought it was completely normal until I entered a chili cook off in San Antonio. I got laughed at, and placed dead last.  The sweet/savory combo is awesome. IN fact, our regional restaurant Runza, still serves chili that way.

    I'd try kimchee and grilled cheese sandwiches.  And mayo on corn on the cob sounds awesome.  Yes, I put ketchup on scrambled eggs!


    LBGE since June 2012

    Omaha, NE

  • bigguy136bigguy136 Posts: 1,353
    I love drizzling bbq sauce over my potato salad but don't mix together.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • PhatchrisPhatchris Posts: 1,726
    edited April 2015
    Mexican street corn is incredible..mayo, chili powder, cheese and lime. 
  • cazzy said:
    I almost always put jelly on my omelettes.

    For oatmeal, I puree a banana and mix it in along with chopped walnuts.  No sugar needed if the nana is ripe.
    Do the same with my oatmeal. Get a few" WTH are you doing" looks
    STAY THIRSTY MY FRIENDS!
    GIVE ME OYSTERS AND BEER FOR DINNER EVERY DAY OF THE YEAR
     & I'LL FEEL FINE!

    SW Georgia :  LARGE & MINI BGE


  • pescadorzihpescadorzih Posts: 926
    Cheeseburger with grilled onions, bacon, mayo and PB.
    Cheesesteak and egg sandwich with mayo.
    SE PA
    XL, Lg, Mini max and OKJ offset
  • GrannyX4GrannyX4 Posts: 1,482
    Meat loaf on homemade cinnamon raisin bread. My aunt made it for me when I was little and is still my favorite. :relaxed: 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • johnmitchelljohnmitchell Posts: 5,875
    Orange marmalade with my scrambled eggs..
    Greensboro North Carolina
    When in doubt Accelerate....
  • AuburntgrAuburntgr Posts: 78
    Grape jelly on a sausage biscuit.  Heard a couple of people order in line before and had to try it.   Can't imagine having one without it now.  Potatoe chips on a sandwich is also a keeper.  
    Franklin, TN Medium and large Green Egg
  • Ladeback69Ladeback69 Posts: 4,481
    First off an egg on a burger is great,  now son dips about everything in ketchup, broccoli or other veggies.  Now the wife likes to have things separate and doesn't put spaghetti sauce on spaghetti or Chinese food over rice she eats it all separate.  That's strange to me. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • ZmokinZmokin Posts: 1,938
    edited April 2015
    Zmokin said:
    I tried grits once, never ever again.

    Eat them all you want, it just isn't ever gonna be in my eating repertoire.
    All grits aren't created equal. You could have eaten some that sucked. As a Southerner, there are some nasty grits out there that I'd never eat again (Waffle House grits comes to mind). Cooking grits is akin to cooking a brisket. You've got to know what the heck you're doing. 
    Well, the southern boys I was with at the time were scarfing them down, so they liked 'em.  To me, it seemed like bad oatmeal with sand mixed in.  Maybe they weren't the best, but if the texture was close to normal, it's not for me.

    You know the saying, fool me once, shame on you, fool me twice, shame on me.  Some southern folk fooled me once into trying grits.  I prefer not to shame myself.

    Another example.  I occasionally was forced to eat beef liver by my parents when growing up.  Later in life as an adult, someone lied to me and told me I should try chicken livers, that they are completely different.  So I tried them, effing liar, they had the exact same gross texture and tasted of internal body fluids, just like beef liver. Never, ever, again will I try liver.  Those who like foie gras, you can have it, I will never try ordering it.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • thetrimthetrim Posts: 11,351
    Best thing @NOLA Jazzfest
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • Jeepster47Jeepster47 Posts: 3,827
    Will, this certainly fits into the "that sounds dumb" category ... in Japan, the "Chicago Pizzeria", put corn on their pizza ... it's really rather good.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • RRPRRP Posts: 24,287
    All this chatter about grits surprises me. Every time I was out for breakfast when down South I used to always order grits. I don't ever remember getting any bad ones! 
    Re-gasketing America one yard at a time.
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