What's the deal with eggs?
Now I don't think this will catch on like the highly entertaining "What's the deal with cereal?" thread, but a lot can h
explanation feels sufficient
If you wanna watch videos
Today's elevenses:
Yolk was a bit over but still liquid in the center. Hash is red potatoes, yellow and orange bell pepper, and onions with a side of mushrooms sauteed in butter.
love the mushroom ratio, assume they were cooked separate from the taters?
did you lid the egg?
Looks outstanding!
finding the right size fungi to simply cut in half and sautee as you did deserves the treatment of a second pan
well, that and the fact taters and shrooms should be cooked at different temperatures
Wholesome graffiti I saw on a bridge in London yesterday.
Anybody else use vegetable oil for making they're eggs?
nope, almost always butter but sometimes i'll use bacon fat.
Olive oil infrequently. Butter almost always.
Always butter for scrambled eggs...I just feel it's non-negotiable.
For fried eggs, I could skip fat altogether thanks to my anodized pan, but I generally use a scant bit of canola oil because I love the rim of crispy edges that it lends my eggs. I don't need butter for those because the yolks are so lush and creamy. But I'm all about that brown rim flavor (insert joke of questionable taste here.)
oil over butter since easier and if i have too much i can just make my eggs euro style and ladle the hot oil on top for that sick result
I am kind of awestruck by the drill down on time and effort to reach the point where one can consider/resent the amount of both that it takes to put a knife in the dishwasher and then a drawer.
grab oil next to stove and splash = 1 sec
find butter, grab butter knife, cut out a pat, put it on the pan, have another utensil to put in dishwasher and then put it away once wash is done = i don't know how long that takes and have no interest in finding out
Okay, fine.
Spoiler
I don't keep oil next to the stove, it's in a cupboard. The butter, however, is always out and within reach. I cannot conceive of a world where i have to "find" butter.
don't you butter dish, bro?
I want to try making this but know it'll be a complete **** show
not sure if you were around at the time, but thethethere has been quite a bit of tortilla de patatas posting upthread
don't remember ever seeing a mini version though
usually made at the scale of a full sized cast iron pan and better consumed cold the next day
kenji has a cheat video using potato crisps instead of raw tuber
I'm also team oil over butter but only because I move a lot so I typically only have one or the other on hand at any time and it's easier to move half an oil bottle than half a butter. Best though is bacon fat if I'm going to use bacon with my eggs.
not sure if you were around at the time, but thethethere has been quite a bit of tortilla de patatas posting upthread
don't remember ever seeing a mini version though
usually made at the scale of a full sized cast iron pan and better consumed cold the next day
kenji has a cheat video using potato crisps instead of raw tuber
I've tried both of Kenji's versions and was not fond of the potato chip/crisp version at all.
The hardest part is him basically making crisp or potato chips. I wonder if you can’t sub with some thick cut kettle type potato chips?
Also freaking limeys putting mayonnaise over some crème fraiche or sour cream or something.
