I'd say it's about maybe 30% fried vs 70% scrambled. Chall think
50/50. Saturdays over-easy, Sundays scrambled (or omlette, depends how much I'm paying attention to the cooking). Rarely have a hot breakfast outside of the weekend.
Do you do the ice bath after 6 minutes?
And how do you peel them without destroying the egg? I've never figured that part out. maybe I just have club hands
I fill the same pot with cold water and let them cool down, but no ice.
Peeling isn't an exact science, and often depends on the eggs, but a tip I've begun using when it is not starting out as a good peel is to peel under a running faucet. Once cracked, the water gets in between the membrane and the egg and helps separate them.
I'd say it's about maybe 30% fried vs 70% scrambled. Chall think
I eat a scrambled egg 4 days a week (M-Th). English muffin, tomato, scrambled egg sandwich. Scrambled is just easier. Dining out? Always fried! Weekend eggs? Almost always fried with the ocassional omlette which I guess counts as scrambled.
For me it's about 50/50 since I typically eat 1 scrambled egg M-Th and 2 fried eggs Sa-Su. No eggs of Friday
I fill the same pot with cold water and let them cool down, but no ice.
Peeling isn't an exact science, and often depends on the eggs, but a tip I've begun using when it is not starting out as a good peel is to peel under a running faucet. Once cracked, the water gets in between the membrane and the egg and helps separate them.
My GF Connie Pecan a few doors down started a new brood back in January. The little girls are just starting to lay. And their eggs are so cute! Some of them don't have yolks yet. Very odd to crack an egg with no yolk. The egg in the middle is from a mature hen.
saturday morning scramelette
red bell, jala, tomat, fungi in butter
add another knob and a couple of cluckers
mexi blend melts under a lid while sourdough toasts
top with salsa and sour cream
made it on a whim because there was veg to eat.
originally thought migas but too flojo to make frijoles.
stumbled upon that dome in the middle technique because the veg was spread around the edges when the eggs went in.
looked odd after folding, but you could probably make it some feature if you knew it was coming.
in hindsight it might have been better left flat.
yeah, that looks gorgeous, it's time i try to make a hollandaise.
suspicious lack of yolk pic.
Yolks were perfect this time. I even said I should take a pic of this once I got into it, but nah, too busy eating at that point. Hollandaise is a cheat at my house, but still pretty damned good:
Yolks were perfect this time. I even said I should take a pic of this once I got into it, but nah, too busy eating at that point. Hollandaise is a cheat at my house, but still pretty damned good
doctor it up at all or just follow the tub instructions?