@Iron_Tool: I may have to try that out. I have always made sure to the put the salt and pepper in near the end and butter at the beginning, though, as I learned about the breakdown process from a friend who went to school for culinary arts.
Poached is just superior to fried in every possible way. You get the nice runny yolk but have a more robust, satisfying white. Tricky to do though, I recommend a smallish pan of boiling water, add a tiny bit of vinegar and then create a whirlpool with a fork then crack the egg in the middle of it.
No idea why the first thing on my mind was abortion. But, that aside, if we're going scrambled eggs they need to be creamy and properly seasoned with pepper. Otherwise I generally eat hard boiled eggs with just salt sprinkled on top. Fried eggs are two steps away from plastic. Granted, a nice fluffy omelette can be pretty great. And those are easily made by using the MGS trick of putting a lid on the pan.
Use your keyboard!
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