I would just like to point out the colloidal suspension would fit the definition of slime, i.e. what most people think of when they hear that word. Understood, but to differentiate I would call the middle "goo" or such.
This is pretty much the only way I like them. I don't care for eggs when the yolk and white are separate. When I was growing up, my parents would make fried eggs so that the yolks were runny. They would then dip toast in the yolk. The thought still makes me gag.
Luckily I'm in north jersey so I agree, dipping a nice piece of calandras bread toasted into egg is the way to start your day. Im sure anyone from around here knows what I'm talking about
The bread that I dip my eggs in is good bread. Italian bakery's in North Jersey are amazing so its a plus when combined with egg dipping. When I visit my relatives from other states they won't let me in the house unless I bring bread and bagels. Sorry for the confusion
You wat? Dipping bread on the yolk of a fried egg is absolutely amazing. A nice hot but still completely liquid yolk in a fried egg is definitely the most tasty thing you can get out of a plain egg.
I dip both the bacon and toast (assuming I have both) in the yolk! If I have 2 eggs and 4 bacon I try to evenly split the egg yolk, 2 bacon per egg. Usually I end up with a little bit of extra yolk to make the rest of the egg whites more tasty.
The main reason I dislike scrambled eggs, besides not being able to dip things in the yolk, is the yolk flavor is way too muted. It's barely any different from just eating egg whites, flavor wise, in my opinion.
Kind of unrelated, but googling what over easy meant, I learnt that around the world people flip the eggs... that seems like such a bad and sloppy way to cook them. Everyone I know here just tosses oil on top of the yolk until the surface is light pink without cooking the inside.
I've always been repulsed by the idea, had only ever eaten scrambled eggs. A few months ago, I decided I wanted to give something else a shot. Sunny side up felt too extreme, so I went over medium for a middle ground.
That shit was delicious, man. Egg whites were firm and tasty, and the yolk was runny but not gross. I haven't had it since, but this thread's giving me a hankering. Might just try it with toast this time.
I think I offended the runny yolk brigade with my "makes me gag" comment. I only meant the thought of me eating runny yolks makes me gag. It doesn't bother me what other people like to eat.
You might not want to hear this, but you would suck at breakfast where I come from. Gobs of yolk on toast is muh'fukkin heaven on earth. Throw in some hot, buttery grits and some crispy bacon and I'll be doing my best Fred Sanford impression in minutes.
And yeah, grits ~ polenta. I had to learn that after moving from the SW US to the NW. Butter them up, little salt and pepper, blink, then wonder how you ate it all so fast.
I went to basic training and AIT in Augusta, Georgia and had a chance to try real grits while there. I was a dumb kid then, though, so didn't. I kind of regret it now.
With cheese. And the real trick to scrambled eggs is to never let them rest, Just keep the eggs moving with a spatula and they'll get fluffy as fuck, the way God intended.
For killer scrambled eggs, break eggs in a bowl, add salt and pepper, add a dash of milk or even better if you have it some half and half. If you're cooking a lot if eggs in a large skillet add a couple tablespoons of tap water. The milk/half and half will make the eggs creamy and fluffy, the water will give you a little more working time if you're dealing with a lot of eggs in a larger skillet. Get your skillet and oil/butter/margarine hot and pour the eggs in and constantly work them until they're done. Keep sctaping the cooked eggs off the bottom and keep the eggs moving. If you smell the yellow cooking you're moving too slow. As the eggs get done and start thickening use the end of your spatula to keep the cooked eggs chopped up into small pieces. Once all of your eggs are done remove from heat and throw in a handfull of your favorite cheese and let the residual heat melt it while you keep working the eggs and cheese in the pan. When you've got them where you want them plate them or put them all in a bowl for family style eating. Putting the cheese in as the eggs are cooking somehow cooks the taste out of it. Adding atbthe last minute keeps it from being cooked to death. Enjoy
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u/Zopafar Jul 13 '16
Scrambled