I personally love an Over-Easy egg, I can eat one in literally 5 seconds.
How do you like your Eggs?
You forgot the 'On a Hamburger" option.
And the "One-eyed Egyptian" option. I don't know what it's actually called (I think somebody was trying to think of a clever name for "cyclops" but didn't realize he was Greek not Egyptian), but you cut a hole in the center of a slice of bread then throw it in a hot pan with butter, then fry an egg in the center hole.
As well as the omelet option.
Scrambled eggs are fucking amazing when cooked right.
Scrambled with a lot of pepper on them and chili flakes sprinkled generously into the mixture before scrambling. All food must be spicy all the time. This is how i live.
" You forgot the 'On a Hamburger" option. And the "One-eyed Egyptian" option. I don't know what it's actually called (I think somebody was trying to think of a clever name for "cyclops" but didn't realize he was Greek not Egyptian), but you cut a hole in the center of a slice of bread then throw it in a hot pan with butter, then fry an egg in the center hole. As well as the omelet option. "What I meant is eating an egg by itself, not with other things.
" I prefer poached, but I'll take eggs in any form. Just pass the hot sauce and I'm cool. "here here!
Well, it depends in what kind of dish i'm using it.
Scrambled eggs with parceley on toast.
Also, when making a fried rice, scrambled eggs are a must.
In order to prepare a Sambal Telor(A spicy Indonesian egg dish), hard boiled eggs are needed.
Egg Benedict? A poached egg.
The egg on a hamburger is mostly fried.
But my favorite one is not on the list, so...
K. Other.
Since i'm a vegetarian, i love me a bulky omelette!
In the Netherlands, a "Boerenomelet" (literally: farmers omelette) is what we favor the most. It usually consists of: eggs (2 to 3), a mixture of onions (baked), mushrooms, bell peppers, leek, tomatoes, salt and pepper (for seasoning).
It's really filling, practically a meal on it's own.
Yummy!
@armaan8014 said:
"Omelete? "
Correct, that one's missing.
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