What's the deal with eggs?

decided last minute to use a flex holiday so was unprepared for breakfast
plenty of eggs but no 'traditional' breakfast meat or taters

flexed to air fryer turkey pepperoni under two sunny up lidded yolks open face atop toasted white burger buns with shredded cheese and prob fifteen seconds too far past optimal

I hate seeing that RED has a new post in this thread.
Makes me so damn hungry ...

pepperoni...I love pepperoni

air fryer 400* for 6 minutes, let cool to crisp

That’s a holiday egg flex for sure Red

randomly happy results without using a glass lid
although perhaps cheating with an iphone camera in a kitchen full of natural light and gas heat

Cross post from the Everything Else thread, but after years of wondering, I believe this is the best method for hard boiling eggs.

https://youtu.be/MPqnS1K4vgw?si=fBmyaRvJ...

The tl;dr is that thermal shock seems to be the key - cold eggs into hot water - hot eggs into ice bath. Most methods I've tried result in a shell that is inconsistent and frequently difficult to remove - losing much of the white in the process.

Yeah, that's been the Kenji method for a pretty long time.

I go through phases. For a while I was hooked on omelets and I was eating one almost every day. Then I switched to fried eggs and bacon. But lately I've gotten hooked on breakfast sandwiches. This is my grilled scrambled egg and cheddar cheese sandwich.

excuse me?
we require more information than you initially offered

I am giving up takeout for Lent, but still wanted a burger and fries for breakfast/lunch. So here's my take on a doctored up veggie brunch burger:

Frozen commercial veggie burger and frozen fries. Burger topped with caramelized onions, the last four mushrooms in my fridge, fried in vegan butter, a sunnyside up egg, and homemade burger sauce. Sides of fries and pan roasted butternut squash.

hell yeah!

As usual, RED is right.

Does giving up takeout mean you can go inside the restaurant and eat the same thing?

As a kid I used to think I was being slick by giving up stuff for Lent that I didn't like. I don't remember how I got busted, but I do remember being told that I couldn't keep getting away with that.

Probably, but I get takeout exponentially more often than I go into a restaurant, sit down, and dine. Plus the quality of food I go sit down for is much higher. I should still come out significantly ahead, in terms of both healthy eating and financially.

kodak flash back to impromptu irish day hash
notice nothing is warm or melted except the boiled then crispy air fried taters and eggs were a little bitty ova
was still delicious

Red, I would. I would hard.

you say that, but there's a reason the money shot wasn't included...yolks were not the runny mess i was hoping for

I said what I said.

For some reason I feel like these eggs and potato hash needs this.

yep, would have been tasty. a bit of salsa or other red sauce could have helped as well.

I've been putting chili crisp on everything lately.

Last night, I had some on peanut butter toast.

kinda wild how quickly the most popular store brand in china became a household name in the usa

one thing neat about asia is most restaurants make their own sauces so it's pretty neat every day trying different versions of hot sauce instead of the same old "you want tabasco or cholula" we have here

that woman's origin story is she had a noodle stand and eventually people started telling her, look, your noodles are pretty mid but your hot sauce is amazing, we'd rather just buy some of your hotsauce to go instead

soon she was selling far more of the sauce than the noodles and eventually quit with noodles all together

there's a big joke among the chinese expat population that the founder is the sexiest woman alive because she brings them the taste of home

You should visit China sometime, rick. I think you'd dig it.

no need, i got my lao gan ma here in seattle just had it on some eggs over gluten free toast with melon topped with tajin on the side, a very seattle breakfast indeed

Peanut butter and chili crisp is heaven. It’s essentially the main ingredients of Dan Dan noodles.