How do you make eggs taste good?
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Try finding some better eggs if you can. I just eat mine plain with some salt and they taste pretty good. Sometimes I'll make an omelet with pecorino romano cheese.
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Crack them into your mouth
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pasture raised, scrambled, cook on high, salt to taste after youre done cooking. Ive found green bell pepper or any green peppers goes really well with eggs. Also pickled vegetables go well with it.
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@Lovesickhs18 Fried quickly in olive oil over very high heat, crisp up the whites, keep the yolks custardy, season appropriately. Method:
The guy also has an excellent method for flash frying kale, but I set my kitchen on fire with it and lost my rental deposit.
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@Lovesickhs18 Eat them with Salsa! Super yummy especially when the yolk is runny.
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@skylark high heat and olive oil? bad idea
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If they taste bad they aren’t good, you should be able to eat them raw or cooked and they still taste good no matter what
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Scrambled with lots of butter is really nice.If that is not enough flavor u could add onions,tomato and some peppers and eat it with some corn tortillas and hot sauce.Spanish style tortilla is also very tasty.
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An omelette with some cheese and mushrooms tastes pretty good, I usually just use salt and pepper.
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@skylark honestly ur on the wrong forum if you think purposefully oxidizing MUFA and PUFA before they even enter your body everyday is something you should be recommending. maybe try r/food or something
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Honestly if you're too scared to fry an egg idk what to tell you..
Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating, 2018
"This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil."
Olive oil stability under deep-frying conditions, 2010
"In order to understand the changes in the oxidative stability during the frying sessions, samples were taken from each frying session and also evaluated with the Rancimat test. The oxidative stabilities of both EVOO and ROO kept almost constant after the first 3 h of frying, but a clear reduction was observed at the 6th h (4:44 h and 3:19 h, respectively), and after 18 h of frying their values remained constant until the end of the process (±2 h)."
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@Lovesickhs18 I usually do sunny side up fried in butter. Scrape the white off the yolk to get all the whites cooked. Salt heavily.
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@CO3 What powder do you use?
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@Chud Do you buy pickled veggies or make them? I have some pickle chips in my fridge, are they good?
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Low heat, add good amount of butter, then a teaspoon of savory spice rub, let cook together for a minute. Add egg still on low, fry sunny side up with fully cooked white and runny yolk. Salt to taste.
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Salt and pepper, add mozzarella or cheddar cheese. Drown them in maple syrup.
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Salt, butter, almost any cheese, sunny side up, over easy, scrambled ocassionally.
Firmer cheeses go into the pan a few seconds before the eggs whereas melty cheeses would go during or right after. A tiny bit of pepper mash/paste can also go in a few seconds before.
I enjoy it other ways too, boiled, fried in coconut oil, precooked and added to a plain soup, etc etc.
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@Lovesickhs18 Honestly just throw the egg whites into the drain. Egg yolks are very tasty. Egg whites is what makes the eggs bland and tasteless. For protein drink milk instead.
