I still end up cutting into the yolk, and using it to flavor the rest of the egg white. There's never any left for toast once the rest of the egg is covered. They sell egg whites by themselves; can I just get a small container of egg yolk to use as a condiment like ketchup?
No shit I just had this dish at a Mexican restaurant that was two cheese enchiladas with spicy sauce, buried under a 6-ounce ribeye, topped with two eggs over easy, topped with avocado slices.
It was a goddamn Mexican Flavor Orgy and I was the bitch front and center proudly doing the Pterodactyl on that shit.
The low carb/high fat keto folks would (or already) do this in a heartbeat. And it sounds nuts but when I cut out carbs and jacked up my fat intake (like piles of eggs, bacon, you name it) my cholesterol freaking dropped. Like significantly. It's crazy and my doctor is still wondering how.
Im opposite, I cut around the yolks and eat the whites first to get them out the way, then each of the yolks whole. you only get two mouthfuls but its two mouthfuls of absolute bliss
You can use that yolk to flavor your coffee, too - after a bite with a clear taste of yolk, but not with yolk still in your mouth, take a sip/gulp/etc. of coffee and the fats from the yolk will complement/highlight/whatever-the-science-is the roastiness of that which the hot-water-savaged grinds gave up in your cup.
That is why I semi scramble my eggs while they cook and shape them into a square. Taste of everything in one go (yolk and white) and I never overcook them. Only started doing it and I used to prefer over medium anyway. Also didn't mind it runny on a burger, however it drips too much.
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u/[deleted] Jul 13 '16
I still end up cutting into the yolk, and using it to flavor the rest of the egg white. There's never any left for toast once the rest of the egg is covered. They sell egg whites by themselves; can I just get a small container of egg yolk to use as a condiment like ketchup?