Runny egg yolks - nature’s perfect sauce?
- Thread starter Tenacious E
- Start date
Mixes well with hollandaise sauce on Eggs Benedict. Most places don't know how to cook eggs for Benedict so I always specify "soft boiled".
I make sunny side up eggs all of the time with a runny yolks and not runny whites. Helps if you put a little water in the pan 1/2 through and put a lid on the pan to steam the whites firm.
I could eat a toasted slice of sour dough, with a little butter and salt, and a sunny side up egg on it for breakfast every day and never get tired of it.
1 in 20,000 odds. I had it in my late 20s from runny eggs, so I'll take my chances. If I turn into a pussy they sell pasteurized eggs for a couple more bucks a dozen.
A little ot but ... my wife made avocado toast (w/guac) this morning which is kinda typical. But in addition she piled on top grated hard boiled eggs with a little s & p. Delicious! It's fluffy texture along with the creaminess of the guac and crunchiness of toast was fantastic.
Please resume your regularly scheduled programming.
Please resume your regularly scheduled programming.
I appreciate where you are going with this. I would say steak juice is nature's perfect enhancer when added to a mixture of freshly prepared horseradish, mayo, and mustard.
Fry some over medium eggs, and throw in a good hot sauce on top so they simmer together in the pan and you got some huevo rancheros.
Looks like Tom Bowman from Secret Life of the American Teenager is all grown up.
I demand OP's wife ( I know OP is the main cook) to give this to OP every year on his birthday
Seconded.I demand OP's wife ( I know OP is the main cook) to give this to OP every year on his birthday
Nothing better than cracking open a soft poached egg and it running all over your eggs Benedict. Ooooooh yeeeeaaaa
Taste buds and formation of taste preferences are such a curious thing. A proper poached egg with eggs benedict is sublime. I cannot fathom not thinking anything different.
