Why the water? Why not just pour beaten eggs into a pan?
this post was submitted on 20 Oct 2023
20 points (100.0% liked)
food
22264 readers
73 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
Hot water cooks the eggs instantly and scrambled eggs are better when cooked faster. Makes the eggs hard to overcook, more moist, more tender, ect. Also eggs are way better at not sticking when they're essentially being boiled first
Huh. I'll try it. Thanks
I put a little water in the pan, let it boil, then crack two eggs into it. Put the lid on so the steam cooks it. For over medium and easy eggs.
cracked directly into a bowl of piping hot rice (right out of the pot or rice machine). easiest breakfast ever.
Poached lmfao
i live to crack eggs into holes in bread or tortillas and fry em together
Crispy-fried sunny side. Quarter inch of oil, up in the 375-400 range, crack egg(s) directly in, splash oil around a bit, munch on toast.
This has been a favorite of mine recently. I use less oil, but I love the crispy egg in ramen
Air fry 375 for 3-5 minutes. Use a baking sheet, don't even bother with extra pans for various shapes, just dump the egg on the sheet and don't spill a drop. I prefer to break the yoke and spill the yellow over the white so it's almost like a scrambled egg. Usually this ends up close to enough to bread shaped. Do any spices/toppings/pepper/salt you normally like.
This Cantonese scrambled egg preparation is terrific
I also really like making frittatas if I'm making something more substantial. Just saute whatever veggies you want in a couple batches on medium high, put all the veggies back and bring it down to medium low, put shredded cheese on top till it starts to melt, put in whatever herbs you want til they're fragrant, then add salted beaten eggs until the edges start to set and toss it in an oven at 400F until the egg is set (like 15 minutes). Top with some more herbs and a sour cream/hot sauce mixture and voila
Over easy if fried but i also steam them in a rice cooker for ten minutes for a perfect hard boil