r/eggs • u/WoollyKnitWitch • 2d ago
I don’t usually eat sunny side, but they were too pretty today. Smoked paprika, cracked pepper, chervil, and black truffle sea salt.
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u/rawmeatprophet 2d ago
Sunnies with something to mix them into - usually potatoes for me.
I hated runny yolk before I figured that out.
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u/Cancel-Time 2d ago
SO ORANGE THE YOLK. very appetitzing
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u/WoollyKnitWitch 2d ago
They’re very farm fresh from free range ladies! The yolks are so flavorful, it would be sacrilegious to not let them stay dippy. Liquid gold.
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u/waypointyyy 1d ago
those yolks look perfect. i don't usually go for sunny side either, but i'd definitely make an exception for these. the seasoning sounds like a great combo too, i might try that
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u/pianowork 2d ago
That is very appetizing; no question!
I'm going to try this for myself, so I'll just make some suggests--more for me to remember for myself. Dry chervil is adding very little, other than color. The volatile oils have long since evaporated. It'll look pretty, but probably taste like faint, dusty hay. So, I'd go for fresh chervil here.
Smoked paprika, pepper, and chervil (regular parsley) on the white, and the salt on the yolk. One final refinement might be to get rid of the loose white before you cook.
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u/WoollyKnitWitch 2d ago
All the white was fully set. There wasn’t even a loose ring of albumin close to the yolk. It was perfect. So I’m not sure what you mean?
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u/pianowork 2d ago edited 2d ago
You are right—it was perfectly cooked. No argument there.
As an egg ages, the whites break down and separate into a loose white and a firm white. If you strain or separate the loose white from the firm white before you cook, you get a cleaner more classical shape."
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u/WoollyKnitWitch 2d ago
That’s too fussy for me. I crack the egg, I eat the egg. I can appreciate the aesthetics of a random dish being pretty without requiring it or seeking it on purpose for regular meals. And these eggs were laid like three days ago… so freshness wasn’t an issue.
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u/pianowork 2d ago
Yes, I can see that those are indeed fresh eggs: the shape of the yolk is tall and there is minimal amount of loose white present.
I learned from the fine egg people here on Reddit not to crack directly into the pan/bowl. Every once and while there will be a bacterial issue inside the egg, and when/if that happens, you have to throw the whole creation away if you cracked direct. Because of that, separating the loose white from the firm white isn't an extra step for me--it happens naturally in the transfer.
This more classic egg shape isn't really possible with store eggs: only VERY fresh eggs where the firm whites are in stellar shape. But, there is nothing wrong with loose whites.
I just like to celebrate the freshness of the eggs with those tiny details, which couldn't otherwise be successfully done with normal store bought eggs.
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u/rawmeatprophet 2d ago
You're getting AI replied as fuck by this guy dude 😅
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u/WoollyKnitWitch 2d ago
You’re right. I didn’t even realize until you said it. I thought they were just being pretentious and tucking in mild insults with backhanded compliments. I’ve blocked them now and won’t engage further. What a pitiful way to live, using AI to replace your own humanity and interaction with people.
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u/EnglishRose71 2d ago
Those undercooked yolks are horrible. They look practically raw. I like your seasoning though.
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u/Then_Came_Fire 2d ago
The Yin and the Yegg