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diff --git a/content/eggs.md b/content/eggs.md new file mode 100644 index 0000000..6e408fe --- /dev/null +++ b/content/eggs.md @@ -0,0 +1,59 @@ +--- +title: "Eggs" +date: 2021-03-10 +tags: ['eggs', 'basic', 'cheesefare'] +author: martin-chrzanowski +--- + +Eggs are great. This page will contain all sorts of "basic" ways of having an +egg. Feel free to suggest more, as per the instructions on the +[homepage](/index.html). + +## Ingredients + +- eggs +- butter +- cheese(optional) +- milk (optional) + +## Directions + +### Boiled eggs + +1. Bring water to boil (about enough to cover the eggs when submerged). +2. Place eggs in water. +3. Keep heat high enough to keep a rolling boil, boil until desired consistency + (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium + runny, 10+ for hard boiled). + +Tip: if your eggs are cracking when you put them in boiling water, you might +improve your chances of them not doing so by first warming them up in warm water +for a few minutes beforehand. + +### Sunny-side up + +1. Heat up butter or oil on small pan. +2. Crack egg(s) into pan. +3. Cook on low heat for an evenly cooked white and runny yolk. +4. Serve seasoned with salt and pepper. + +### Scrambled + +1. Heat up butter or oil on pan. +2. Crack eggs into pan. +3. Start scrambling with wooden spatula. +4. Cook until desired dryness. +5. Season with salt and pepper. + +### Scrambled and fluffy + +1. Prepare as normal. +2. Crack eggs into pan and let them coagulate maybe twenty or thirty seconds before scrambling. +3. Use a rubber spatula to sort of scrape the egg towards the center of the pan. +You're pushing the cooked egg towards the center while letting the raw egg spill out to be cooked. +Give the egg a couple seconds to cook before pushing it back towards the center. +The more you scramble the less fluffy the egg will be. +4. Finish as normal. + +Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits +of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in. |