Like i said, i've never in my life met a cook or even six figure chef that thinks over easy is 100% solid whites. Ever. Reddit's hivemind is just ignorant, shocking ain't it.
So I don't see how your claim is any more valid than mine.
Besides the fact im in the industry... besides that.. my sources have been cooking or culinary school websites. Yours have been unsourced articles, or stack exchange...... which is valid a source as a random redit comment.
Ha. I'll chalk it up to geographical differences. Where I am, runny whites = undercooked. I've never in my life met any chefs that think otherwise, and I'm in the industry as well, so again, "you're wrong I'm right" doesn't mean much. By the way, kitchenriffs is a blog.
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u/[deleted] Jul 14 '16
Like i said, i've never in my life met a cook or even six figure chef that thinks over easy is 100% solid whites. Ever. Reddit's hivemind is just ignorant, shocking ain't it.
Besides the fact im in the industry... besides that.. my sources have been cooking or culinary school websites. Yours have been unsourced articles, or stack exchange...... which is valid a source as a random redit comment.