Does anyone else prefer marbled eggs over the normal way to make scrambled eggs or omelettes?

Does anyone else prefer marbled eggs over the normal way to make scrambled eggs or omelettes?

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  1. 2 months ago
    Anonymous

    Toddlers

  2. 2 months ago
    Anonymous

    I do marbled eggs 90% of the time, just works better for putting in tacos or on bread.

  3. 2 months ago
    Anonymous

    i prefer this for scrambled eggs because i like the color. for omelettes i want something uniform.

  4. 2 months ago
    Anonymous

    Separate the eggs and only cook the whites. Put the raw yolk on top when plating.

    • 2 months ago
      Anonymous

      The heat of my plate cooks the egg

      • 2 months ago
        Anonymous

        This, but coddle the yolk, don't serve it raw, too runny raw.

        The vitamins and fat in the yolk are prone to being oxidized, you don't want to cook it. Cooking the whites makes the protein more bioavailable and leaving the yolk raw makes everything else more bioavailable. win/win

        • 2 months ago
          Anonymous

          same goes for salmonella

          • 2 months ago
            Anonymous

            Salmonella isn't a problem for any healthy individual without a compromised immune system.

    • 2 months ago
      Anonymous

      This, but coddle the yolk, don't serve it raw, too runny raw.

  5. 2 months ago
    Anonymous

    no mainly because it's harder to clean the pan that way compared to letting them set for a bit before stirring

    for taste my favorite eggs have always been the ones they bake in a giant vat at buffet restaurants

  6. 2 months ago
    Anonymous

    A fluffy scramble is always more impressive to me but a nice marble is a fine change of pace. Ill never claim to prefer it though.

  7. 2 months ago
    Anonymous

    My favorite way to enjoy scrambled eggs is in large, firm, fluffy curds that you can stab and pick up with a fork in big chunks. More or less a broken up omelette. I've made eggs soft and creamy, with creme fraiche. They're nice, very luxurious, but I still prefer large firm curds.

    • 2 months ago
      Anonymous

      That's not scrambled eggs though.

      • 2 months ago
        Anonymous

        >but muh French vomit eggs

  8. 2 months ago
    Anonymous

    Cool to see there are other marblers. I kind of thought I was unique in always making my eggs like this.

    More people who sell breakfast food should do thier eggs this way, because for me, knowing that my egg didn't come out of a carton means a lot. It's also why the egg mcmuffin is the only thing in mcdonalds breakfast that is worth a frick. It has great marbling in the egg so you know its real.

  9. 2 months ago
    Anonymous

    in my country scrambled eggs are marbled. omelette is that other thing.

  10. 2 months ago
    Anonymous

    I don't see the point in scrambled eggs at all unless you're cooking for a large number of people at the same time

    • 2 months ago
      Anonymous

      best taste and texture imo, easier to eat more often

      • 2 months ago
        Anonymous

        But there's something so primal about eating a whole, warm egg yolk
        It's gotta be deep in our genes: "I won."

    • 2 months ago
      Anonymous

      >I don't see the point in scrambled eggs at all unless you're cooking for a large number of people at the same time
      I sometimes scramble my eggs when I'm planning on making an omelet. A fried egg just doesn't quite work so good for that.

    • 2 months ago
      Anonymous

      I despise the taste of the yolk on its own and I love the taste of the whole egg mixed together; nothing more to say.

  11. 2 months ago
    Anonymous

    Anyone who eats their eggs scrambled is still a child

    • 2 months ago
      Anonymous

      I say the same about those who put ketchup on eggs.

      • 2 months ago
        Anonymous

        >I say the same about those who put ketchup on eggs.
        Ketchup is basically just a clone of soy sauce, except it's made out of tomatoes instead of soy and it's more solid than liquid. And it has tons of HFCS.

        • 2 months ago
          Anonymous

          Oh, so it's the same but different?

          • 2 months ago
            Anonymous

            >Oh, so it's the same but different?
            That's what the word clone typically means.

            • 2 months ago
              Anonymous

              No, clone definitely does not mean "different in every possible way."

    • 2 months ago
      Anonymous

      It's the absolute best texture of egg you could put on a bagel sandwich

  12. 2 months ago
    Anonymous

    Scrambles whites with soy cured yolks over rice, maybe a few greens and mushrooms. Sound good or no? I'm about to try it

    • 2 months ago
      Anonymous

      It was good. No (You)s, no pics thoughever

      • 2 months ago
        Anonymous

        >soy cured yolks
        explain? sounds good

        • 2 months ago
          Anonymous

          https://cookwithdana.com/soy-cured-egg-yolks/

          I cured mine for a day, very delicious for next to no effort

  13. 2 months ago
    Anonymous

    Marbled is good because it's one less dish to clean tbh

  14. 2 months ago
    Anonymous

    Whisking the egg while it's in the pan leads to sticking. Either crack and cook as-is, or pre-whisk. Don't whisk while cooking.

  15. 2 months ago
    Anonymous

    fried egg is king, but i scramble or order a scrambled egg 9/10 times for ease of use. with that being said i do stir my eggs well, but if its a little marbled then oh well. food is fuel

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