Seriously though, you're cooking eggs so wrong that your right to purchase eggs should be stripped.

https://boxden.com/smilies/xPBE0D6.png

never said I was a chef :pimp: i just crack them open and turn it to high and cook until then turn slightly brown on some chunks :tramp:

That is an abomination.

v

https://boxden.com/images/icons/tCjxjVb-compressor.png lots of pepper and Mrs.Dash. no salt no butter, just a hint of olive oil spray on the pan but they dont stick for some reason im surprised about

Quote:
Originally Posted by Frownland View Post
Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition. I train every day. Add hot sauce (ideally some kind of habanero).

i heard the slower you cook, the more flushy they get. maybe ill try other methods in the future

Flushy? Like a poop?

typo* Fluffy

Aye, fluffy they are.

For the last month (and probably for three more),
I’ve had to cook scrambled eggs in a microwave.
It’s tricky, and never as good as the real method,
but we’re down to a very limited “kitchen” right now.

I threw my microwave away a few years ago. I miss microwave hotdogs.