If you're willing to occasionally toss in a few eggs in separable condition, you might think about making baked custards.

Cakes may be another good option, if you can stand all the sugar and fat (a.k.a. "where the flavor's at!").

It's also pretty hard to go wrong with a quiche (I don't think you need to toss in an egg yolk to get a yummy quiche), IMHO, and there's nothing wrong with the odd fritata every now and then!

If you've got a taste for southwestern or latin cuisine, might I recommend chilaquiles or migas?

Gato's Scrambled Eggs (grubstreet.com/2014/06/gato-scrambled-eggs-tomato-confit-toast.html) may provide you with an interesting twist on the notion of a scrambled egg.

ALSO! If you're willing and able to get a bit technical, you might think about hacking together your very own water oven and setting the yolks around 70 deg.C (food-hacks.wonderhowto.com/how-to/cook-food-perfectly-home-with-super-cheap-diy-sous-vide-machine-0148452/). The still-runny whites will then perhaps be separable from the ever-so-creamy yolk. Saucy notion, eh?

If you're willing to occasionally toss in a few eggs in separable condition, you might think about making baked custards.

Cakes may be another good option, if you can stand all the sugar and fat (a.k.a. "where the flavor's at!").

It's also pretty hard to go wrong with a quiche (I don't think you need to toss in an egg yolk to get a yummy quiche), IMHO, and there's nothing wrong with the odd fritata every now and then!

If you've got a taste for southwestern or latin cuisine, might I recommend chilaquiles or migas?

Gato's Scrambled Eggs may provide you with an interesting twist on the notion of a scrambled egg.

ALSO! If you're willing and able to get a bit technical, you might think about hacking together your very own water oven and setting the yolks around 70 deg.C (). The still-runny whites will then perhaps be separable from the ever-so-creamy yolk. Saucy notion, eh?

If you're willing to occasionally toss in a few eggs in separable condition, you might think about making baked custards.

Cakes may be another good option, if you can stand all the sugar and fat (a.k.a. "where the flavor's at!").

It's also pretty hard to go wrong with a quiche (I don't think you need to toss in an egg yolk to get a yummy quiche), IMHO, and there's nothing wrong with the odd fritata every now and then!

If you've got a taste for southwestern or latin cuisine, might I recommend chilaquiles or migas?

If you're willing to occasionally toss in a few eggs in separable condition, you might think about making baked custards.

Cakes may be another good option, if you can stand all the sugar and fat (a.k.a. "where the flavor's at!").

It's also pretty hard to go wrong with a quiche (I don't think you need to toss in an egg yolk to get a yummy quiche), IMHO, and there's nothing wrong with the odd fritata every now and then!

If you've got a taste for southwestern or latin cuisine, might I recommend chilaquiles or migas?

Gato's Scrambled Eggs (grubstreet.com/2014/06/gato-scrambled-eggs-tomato-confit-toast.html) may provide you with an interesting twist on the notion of a scrambled egg.

ALSO! If you're willing and able to get a bit technical, you might think about hacking together your very own water oven and setting the yolks around 70 deg.C (food-hacks.wonderhowto.com/how-to/cook-food-perfectly-home-with-super-cheap-diy-sous-vide-machine-0148452/). The still-runny whites will then perhaps be separable from the ever-so-creamy yolk. Saucy notion, eh?