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#41
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Deviled.
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#42
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In a restaurant, sunny side up....
At home, hard boiled. |
#43
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[ QUOTE ]
[ QUOTE ] At home I normally fry them over medium. [/ QUOTE ] Why are restaurant cooks comletely unable to cook an over medium egg? I mean I've never ever had a good one in a restaurant. They either still have runny white stuff or they're hard. It's not really that hard. What's wrong with these people? [/ QUOTE ] As I understood it, most places overcook their eggs because they are paranoid of salmonella. I'd rack undercooked eggs up to inexperience, lazyness, misunderstanding, whatever. -Diplomat |
#44
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French Toast, of course.
-Diplomat |
#45
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Sunny-side with cheese melted over the whites. Plus:
[ QUOTE ] Overwhelmingly surrounded by strips and strips of bacon. [/ QUOTE ] |
#46
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soft poached on toast with margarine - with salt and pepper on top
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#47
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Scrambled with cheese, mushrooms, green pepper and onion. And, of course:
[ QUOTE ] Overwhelmingly surrounded by strips and strips of bacon. [/ QUOTE ] |
#48
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See if anyone can top this. But you got to try it before you comment as it doesn't sound as great as it tastes.
Fry up some diced pepperoni in a frying pan. Add a little tomato sauce and cook for a few minutes. Whisk up some eggs and add and cook while constantly stirring. Cook to your taste, I like mine somewhat loose. Add salt & pepper to taste. Oh almost forgot. You have to have it with Italian bread toast. |
#49
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Scrambled. With salsa.
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#50
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I used to almost always go scrambled. Now I almost always go over-easy.
Edited to add: I sometimes go sunny-side-up. However, in reading this thread, I think what I really want is over-medium. |
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