Just ate, but wanted to make one for science. (I couldn't find any pics online).
Salt, sichuan pepper




It wasn't that good. I only had hamburger buns, which are okay, but would be better if toasted. Cheapo processed "cheese" slices. Plus you need some meat....

Looks kinda gross also. But hey, it takes less than a minute from start to finish with nothing but a mug to clean. Usually I use bagels .

Any Japanese restaurant which serves more than just sushi will have it on the menu. It is inexpensive & tastes great.

If you want to make it yourself just look up Katsudon on youtube, there many videos on how to make it.

Also look up Oyakodon, which literally means something like "parent child dish" or something like that, because of the chicken and egg.

For Japanese recipes go on youtube and look up "cooking with dog".

use heavy cream or creme fraiche
don't over cook
use butter or coconut oil to fry
minimal seasoning
for cheese i stick to flavorless like mozzarella
don't scramble too much in pan, but don't underscramble so that its a pancake.

if poaching use ramekin to hold shape
when cooking eggs always undercook. **** eating that tasteless overdone ****

A nice firm shell is desirable. I usually crack a few eggs at the store to see if the batch they have in stock is any good. Ideally you own personal chickens and don't have to waste eggs @ the market.

Great channel, although kind of strange, but the food she makes looks amazing.

Corncakes made from scratch, topped with carmelized red onions, bacon, avocado, tomato, and a poached egg. And Tapatio.

ha yeh. Didnt mean to word it like i did. Apologies folks.

Contunue to crack on, whilst i wipe egg from my face

Really? They're okay with this? Where do you crack them?

A better way to make poached eggs than the whirlpool idea. Get a large pan of water, (water temperature needs to be kept steady) with small white wine vinegar. Get the water to a temperature such that theres LOADS of tiny bubbles rising to the top. Crack in the eggs. The bubbles will push up on the egg, and create a perfect egg shape

Umm...wtf?

Mozzarella is far from flavorless, or at least it should be. Even more wtf is you cracking eggs in store.

Great thread here, just went through it all. I much prefer the soft/wet egg preparations to hard ones, although those can be good too if the flavor is right.

A good katsudon or oyakodon is absolutely fantastic Japanese comfort food, one of my favorite dishes. Many here may enjoy the fried texture and slight crunch of the katsudon, but I often prefer the oyakodon, because the flavors blend better, and the soft chicken integrates into the wet dish better to keep it moist, which makes it tastier imo. Some pics for comparison:



From Japan, even wetter (perhaps too much for some):


EXTREME OYAKODON CLOSE-UP!!!

I lol'ed.

Calphalon is awesome. Regardless of their stated policy, if you send them an old, messed-up pan, they'll most likely give you a new one for free. And if yours is so old that they don't carry that particular one anymore, you'll get an upgrade to a better one.

Thanks for that video, it was cool to see him making tamago. So it looks like what makes it tasty are mirin, bonito, salt, and sugar. Sounds pretty easy to try making at home; although the texture/cooking technique may not be Japanese chef-worthy, the flavor should still be great.

Pepin video is great too, thanks. The inside of that classic French omelette looks so tasty. I also enjoyed your 2nd movie clip, that hobo is quite a good cook!

That looks words-cannot-describe orgasmically amazing. Of course, at $85 each, they'd better be. That looks like the highlight of the $300+ meal. Although this "egg" dish looks pretty awesome too...


True Japanese Wagyu Beef "Kobe" Tartare "Potato Millefeuille"

Cant' believe he got invited and treated to that meal for free, simply from a reader of his blog that liked his food pics. Time to start taking better food pics! Melisse is such an awesome restaurant.

The best way to cook eggs requires first cooking bacon or sausage. Newbies will mix all the bacon fat in with scrambled eggs, but that's not what you want. That's just ruining eggs. First you cook your bacon, maybe use some fat on your toast, but mostly drain it ... and then in the same pan, sunny side up you cook the eggs, little salt, little fresh cracked pepper .... and then you eat it with some toast that you stab at the runny yolk with, the bacon you cooked before that was properly drained .... and a glass of orange juice.

That's my favorite breakfast, and if you make it yourself, you'll find that the glass of orange juice is by far, the most expensive part.

Vodka on the rocks ... without the orange juice ... seems affordable at first .... but turns out expensive.

I am also a big fan of the French classics... Eggs Benedict ... but when I make eggs for myself I use a whole grain bread for the toast and zero fat Pam cooking spray. A buttered English muffin ... also does a great job soaking up the juices from properly cooked eggs and bacon .... but I try and put something healthy in there too.