>salt. >pepper. >sunny-side up

>salt
>pepper
>sunny-side up
yep, it's egg eating time

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  1. 2 months ago
    Anonymous

    Based. All the gays who need to flip their egg and burst the yolk can frick off.

    • 2 months ago
      Anonymous

      The yolk should only be burst by the point of a medium to well toasted bread

    • 2 months ago
      Anonymous

      I flip my egg enough to seal the top of the white but the yolk stays hot & runny r8

    • 2 months ago
      Anonymous

      If the yolk bursts when you flip it you need to get good.

    • 2 months ago
      Anonymous

      I flip it, then burst it on purpose, but I try to burst it so that it bursts within the uncooked eggwhite so the distribution of the yolk spreads. Works half the time.

    • 2 months ago
      Anonymous

      i burst it on purpose and don't flip it, letting the yolk spread over the white

  2. 2 months ago
    Anonymous

    you didn't even flip it?

    • 2 months ago
      Anonymous

      Zoomer moment

  3. 2 months ago
    Anonymous

    nah gotta be over ez

    • 2 months ago
      Anonymous

      homosexual. Just throw in a little bit of water and cover it. I don’t frick with with burst yolks.

      • 2 months ago
        Anonymous

        This just leads to soggy gross eggs. It's better just to butter baste it:

        • 2 months ago
          Anonymous

          No it doesn’t if it’s just several drops

          >burst yolks
          I normally never say this, but that is a literal skill issue. I just made 6 over easy eggs yesterday and didn't burst a single yolk

          You’ve never cracked an egg and the yolk bursts as soon is it makes contact with the pan/bowl? Flipping it just increases that probability.

          • 2 months ago
            Anonymous

            it happens, but I am skilled enough to transform eggs with broken yolks into an over medium

            • 2 months ago
              Anonymous

              Why even take the extra chance? If you prefer runny yolk there is no reason to flip the egg. Just baste with grease or steam it with a few drops of water. The only time I request over easy is going out to eat, because most moron like cooks can’t cook the whites all the way without flipping it.

      • 2 months ago
        Anonymous

        >burst yolks
        I normally never say this, but that is a literal skill issue. I just made 6 over easy eggs yesterday and didn't burst a single yolk

      • 2 months ago
        Anonymous

        This just leads to soggy gross eggs. It's better just to butter baste it:

        You can simply cover the egg for the last 90 seconds or so. The egg already contains water, it will steam its own surface.
        However, once I started actually trying over easy, I switched to that. It's really not that hard, you'll break a few at first but you'll learn. I, too, was scared away from it for years, but it really is the superior cook method once you get it down. I only fry it for 15 seconds or so after flipping to avoid destroying the yolk.

        • 2 months ago
          Anonymous

          I see absolutely no benefit to flipping them over cover and steam. I like the hands off approach of it as well. Spray pan, crack 2 eggs, salt n' pepper, flick the pickle juice, cover, 6.5/10 heat return in 3minutes 25 seconds, slide unto plate. I don't even touch the spatula.

  4. 2 months ago
    Anonymous

    ...do people really eat just eggs by themselves??

    • 2 months ago
      Anonymous

      Why not? Once it's done you break the yolk and soak the white in it and then take bites of rich yolk covered egg.

  5. 2 months ago
    Anonymous

    >Salt pepper only
    Fricking revolting

  6. 2 months ago
    Anonymous

    honestly because all my fricking pans burn the edges of the whites if I don't flip them even at low heat settings. I think my stove runs too hot in general.
    also because flipping it is literally less work then trying to cook the whites from above

    • 2 months ago
      Anonymous

      meant for

      Why even take the extra chance? If you prefer runny yolk there is no reason to flip the egg. Just baste with grease or steam it with a few drops of water. The only time I request over easy is going out to eat, because most moron like cooks can’t cook the whites all the way without flipping it.

    • 2 months ago
      Anonymous

      >he doesn’t like crispy egg edges
      grow up nerd

      • 2 months ago
        Anonymous

        I can deal with them, but it's not my preference.

    • 2 months ago
      Anonymous

      You cook on gas or electric?

      • 2 months ago
        Anonymous

        Gas ..

        • 2 months ago
          Anonymous

          What kind of pans?

  7. 2 months ago
    Anonymous

    The yolk should be the consistency of sidewalk chalk, or it’s undercooked.

  8. 2 months ago
    Anonymous

    Nice.

    I'm Asian and I eat the same thing, but with soy sauce instead of salt.

    >burst the yolk
    >it mixes with the soy sauce
    >eat the egg with some toast
    >sop up leftover sauce with the bread
    Divine.

    • 2 months ago
      Anonymous

      >I’m Asian
      Ty for telling me

    • 2 months ago
      Anonymous

      Post feminine penis and bussy

  9. 2 months ago
    Anonymous

    >not cooking eggs all the way through if you live in the US
    It's almost like you want salmonella. No thanks. If I want a runny egg I'll collect it from the chicken myself, if that shit comes out of a grocery store it gets cooked completely through.

    • 2 months ago
      Anonymous

      the last salmonella outbreak was in 2018 and only hit 45 people. you're more likely to get it from produce lately.

      • 2 months ago
        Anonymous

        *outbreak from eggs

      • 2 months ago
        Anonymous

        I'm aware of that. I also remember the log tables for pathogen growth for raw meats and eggs, and got salmonella once about 20 years ago. It damn near killed me. I'm not keen to take any chances.

  10. 2 months ago
    Anonymous

    This whole thread is a skill issue. If you didnt suck at making eggs youd be having them poached, but yall not ready for that discussion are you?

  11. 2 months ago
    Anonymous

    I use a spatula to baste oil on the egg instead of flipping it.

  12. 2 months ago
    Anonymous
    • 2 months ago
      Anonymous

      fricking KEGG!

  13. 2 months ago
    Anonymous

    I like to make them and crisp up the edges. It makes it easier for them to slide off the plate and whole into my mouth where I swallow them and pretend to be a pelican

  14. 2 months ago
    Anonymous

    I prefer hard-boiled. Much less hassle and clean up.

    • 2 months ago
      Anonymous

      Hardboiled is easily the most clean up out of every possible egg configuration.

  15. 2 months ago
    Anonymous

    I flick a few drops of water onto the pan and cover it. The little bit of steam will wiener that thin layer on top and give it the exact appearance of over easy with no flip or risk of rupture.

    Lately I have been letting them cook 20 seconds past when the whites cook over the yolk. Not quite soft boiled through out but just enough that when I cut it all up there is still plenty of yolk but not so much that you leave a lot of it on the plate without toast to mop it up.

    • 2 months ago
      Anonymous

      This egg steaming technique you described has a name: basting
      you're welcome, as i didn't know this for years before visiting an elderly family member who saw me do this and told me what it was called.

  16. 2 months ago
    Anonymous

    What about raw eggs give them some credit

  17. 2 months ago
    Anonymous

    Huevos Rancheros for me.

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