Thanks, Islay. I appreciate your advice.

But surely you are familiar with fish mornay? I realise that taste is a totally subjective thing, but am wondering if the addition of eggs is a bridge too far. I really am on a limited food budget, and don't want to ruin what personal experience tells me would otherwise be a fine dish.

And to further horrify you, it's not a white wine sauce, it's with syrah!

Agreed. A seafood omelette sounds fine but I think your fried eggs might be better next to the pasta dish you described, rather than in it, and better yet, with something else.. Runny fried eggs are all over everything nowadays, but I think it'll coat your tongue and make it harder to find the flavor of your luxuries. So good ways to use up eggs are pan omelettes, egg salad, frittatas, chiffon cakes, meringues (whites) and curds (yolks), soufflés, etc. Or just boil them for a grab and go snack.

The only time I have added eggs to seafood is when I make a crab salad, and then I add hard boiled eggs. I think you could possibly add hard boiled eggs to your dish, but I also would never add eggs with runny yolks to seafood, but then I also generally do not add cheese to seafood. The exception to that is when I make salmon crêpes and bake them with Jack cheese on top.

Sorry for the pun, but I think you’re over egging the pudding. Eggs with runny yolks fried and put on top of nasi goreng, yum. On top of seafood pasta, no thank you.

Agree with all the above, but as long as it appeals to you…

This is the only seafood plus dairy meal that works.

LOL! But ”dairy”? So no butter poached lobster? No bernaise? No scampi? No salmon mousse? For that matter, even with TV chefs deriding cheese with fish, there are at least several dozens of classic fish and seafood recipes that include cheese. People put fish and seafood in mac and cheese! Not just a delicate breath of romano on a fancy plate. I'm sure, like with any other preparation, there are atrocious horrors, but way way too much fish is eaten with cheese to make a blanket claim that they never go.

The Hairy Bikers have an excellent recipe for mac and cheese with crawfish 🤤

The only thing I can think of that combines eggs, dairy and seafood that I've had and liked would be a crabmeat quiche.

Maybe come up with something else to use those eggs for...?

Well, I took everyone's well-intentioned advice here and gave the eggs a miss. But I did throw a handful of grated pecorino on top of the plated seafood dish, and it was so good! I'd have no qualms about doing that again. Cooking a zucchini frittata for dinner tonight...again with cheese on top!

I might add, I've recently returned from more than a year working in India, and it was strictly vegetarian where I was staying. And no eggs, cheese, milk was only in tea, and obviously no meat. Plenty of rice, though, and on such a low protein diet, I lost 12kgs (28lbs) of body weight. I never really craved eggs and cheese there, but have been making up for it since my return to Oz...

I would not hesitate to add a salty romano or parmesan to a seafood pasta. Or an egg. Globally, especially coastal areas, i've come across eggs on rice, noodle, and pasta dishes. A raw yolk on pasta, poached on everything, jammy marinated ramen eggs in noodle bowls. Eggs cracked into palella and on pizza.

Personally i don't care for runny yolks but just stir it into a dish immediately if served.

I almost exclusively use the NYTimes for recipe ideas being so easy to navigate. And the 'no recipe' recipes format the past few years. --use what you have, leave out what you don't care for, no need to run around town looking for a specific ingredient, etc.

Jacque Pepin has said a few times recently on his 'cooking at home' series, "you are the chef. It is your kitchen. Make it they way you and your family like it". MichaelSimon, BobbyFlay and other say similar, "you do you".

I've been making a pasta dish for years that has merguez/lamb sausage cut inch rounds, salmon and shrimp. Using seasonal fresh produce and olives. Merguez and vegetables tossed with the pasta and some grated cheese. Salmon and shrimp on top. It is a family favorite.

Similar recipe, spicy prawn spaghetti...(one minute video)

-sleeve

Shaxhome, so glad it came out so well! It's always a tug-of-war when you have gotta-get-it-right ingredients, but also want to have play and innovation. In general, I agree with what Sleevendog just said, but if you're curious, still, maybe try the egg on a non-luxury ingredients (cheap but tasty fish) version of the dish. I totally get the romano. It's a strong flavor, but I don't think it takes over or interferes with tasting contrasting flavors. So glad it worked well!.

The seafood pasta dish I make most often is linguine with clam sauce. The sauce has wine in it, and I think cheese would interfere with the flavors of the clams and wine. This is me doing me.

What I especially appreciate about Italian food is its simplicity, and how the ingredients are meant to be tasted for what they are and not disguised.

I think that a mild cheese like Jack goes well with salmon crêpes because salmon has a strong flavor and is not overwhelmed by the cheese. For most seafood, I want the delicate flavors of the seafood to be dominant.

I think Romano and Parmesan contribute umami to many things, including some seafood pasta dishes.

Years ago, I often made sauteed scallops with peppers, onions, fennel, tomatoes and garlic, and Romano cheese was very good on that.

Thinking of cheese and fish - a blue cheese and cream sauce is delicious on scallops.

I think a poached egg would be better than a fried egg in the kind of dish the OP described. A caper brine pickled egg would probably be a nice side to it.

I'm good with eggs and seafood. Middle Eastern seasonings with tomatoes, chickpea, and a few chunks of solid mild fish- crack in a couple eggs at the end of the braise to set. Fish and egg stew is good too, North Carolina. Go further south into different fish waters and it becomes shrimp and other seafood in the stew. White fish, particulary leftovers, go into omelettes and other eggy things like that. Shrimp and crab can be used in a lot of eggy things. Smoked salmon is great in a benedict, on fried eggs, deviled eggs, and sometimes in scrambled eggs. Poached egg is good in poke bowls and other bowls that have seafood in them. I've used various fish and seafood in bread puddings, oyster bread pudding is rich and a holiday kind of thing. I've made egg sushi in the past- it's really fussy. Your egg mix gets cooked into a very thin sheet and replaces the nori. A little egg cake instead of the rice under a cooked shrimp is nice- other raw seafood not so much, lol. Hard boiled eggs can be good in tuna salad- both the pasta and the sandwich filling kinds.

Any fish that has a bernaise, hollendaise, gribiche, or traditional mayo based sauces with them are eggs with the fish.

Sauces like Hollandaise and Bernaise don't taste eggy, like a poached egg on top of something.

we have a chinese buffet that serves a baked [imitation] crab dish which is covered with white cheese ... for all the folks who say fish should never be served with cheese. We like that a lot. Perhaps if you scramble the egg and incorporate ... runny eggs turn my button the wrong way,

late as usual but I think a creamy-not-rubbery scrambled egg would pair well with some fish, shellfish, or crustaceans. Think crabcakes, often made with egg yolk. To mute the egg flavour, remove some of the yolk before scrambling.

cheese is harder for me to imagine with fish, as it’s flavour is so strong.

Runny eggs on anything I find repulsive. That is one thing that I dont like about Korean cuisine. They try to plop a runny egg on top of everything, it seems. Just, ugh!!!

I dont think that using an egg as a binder along with the meat and bread to make a crab cake is the same context. . But a runny egg is quite another.

I also question the use of cheese with shrimp.

I just dont like fish or seafood or runny eggs . Now you know, whether you wanted to or not. I confess.

I think Lobster Cantonese sometimes has a fresh (raw) egg atop it.

It seems to me that the prohibition of dairy with seafood is a largely Italian habit from generations ago. An Italian-American aquaintance was very opinionated about this, but I noticed that she and her mother were wild about New England clam chowder and steamed lobster and clams with drawn butter.

I love all of this as well as oyster stew, oysters Rockafeller,scallop casserole, fried fish and clams with tartar sauce, and so on.

On the other hand, I am not fond of seafood with tomato.

I do not care for runny egg.