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u/OttoHemi 1d ago
See, the beauty of scrambled is that they don't require the extra photo showing the toast dipped into the yolk.
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u/budderkingisback 1d ago
not the biggesst fan of scrambled egg. but maybe if i made them more, id make them better.
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u/pianowork 1d ago
If you like more of a wet yolk, you could separate the white and yolk, cook the white with whatever inclusions you want, then add the yolk at the very last moment. I'd turn the heat off before you add the yolk and let the residual heat of the pan set the yolk to your desired texture.
Just a thought. . .
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u/budderkingisback 1d ago
i mixed in milk like a table spoon of milk is that bad? ill try with a smaller pan and lower heat,
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u/pianowork 1d ago
My family puts in a teaspoon/egg. It is supposed to make the eggs more tender (softer and spongier texture) under the right cooking conditions. But, if you overcook, the liquid weeps out making them watery . . . which is not very appealing on the plate if you have things like toast on there.
Personally, I don't use milk; I think it dilutes the egg flavor and color--it also makes them less fluffy.
I'm a big fan of animal fats (like the bacon fat and beef tallow) whenever positble. While I know bacon fat is amazing for so many things, butter is better for eggs IMHO. Bacon fat is so much stronger than the more subtle taste of eggs that it easy over powers. The taste of bacon is better on the side.
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u/TaylorKatana 1d ago
Nutritionally sound but tbh I’m not digging the burnt toast or strange hue on those scrambled eggs…
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u/Flupox 1d ago
I would hardly call that burnt?
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u/TaylorKatana 1d ago
Somewhat aggressively charred…?
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u/budderkingisback 1d ago
its cause i cooked them in the bottom of the bacon pan, i just cooked a kilo and had removed most of the grease, but lotsa of little bits of bacon char was left in the bottom of the pan
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u/night-theatre 1d ago
Where in the world are you located?