#i am happy to trade recipe studf with you guys

[aaaaaaaaaaaaaaaoldretired]

eggs

eggs are like all I eat so here is my recipe for hella good scrambled eggs

Scrambled eggs:

so there’s a fancy shmancy way of cooking scrambled eggs it’s like feench idk the name but the idea is you start with a COLD pan and put it on medium low heat no warming up. you want to grease up the pan somehow, if I’m just making like cheesy eggs or some thyme or plain I just use a good better, I like unsalted Irish style butter bc I can control the salt. If I’m making eggs with soy sauce or something I’ll be using that sesame oil. it’s all about complimentary flavor profiles my guy. so with the eggs you’re gonna want to have two or three eggs depending on size and hunger, put in a very smol splash of milk to make it creamy. this is also where you would add soy sauce. once you have the eggs in their you will stir as frequently as you like the texture and size of your eggs. do not overstir as they will become rubbery. this is also where you add hard mixins. cook for like 2-3 minutes. this recipes makes super duper DUPER creamy eggs so if that texture freaks you out, oof

flavor profile ideas:

- butter, rosemary, applewood bacon, a good white cheese (whatever I have around tbh, I end up using a lot of havarti), and if you’re feeling brave caramelizs some apples and throw em in

- soy sauce, sesame oil, garlic, chili pepper, small sugar to taste if you like that, if not you can prob just get sweetness from like. sriracha tbh.

bonus

omelet flip: so this is less about cooking an omelet and more about how to flip an omelet if you like that. so the technique is pretty much the same as flipping a pancake, medium hot pan, super greased up, you want your cooking oil to start bubbling like when it hits the pan. so you want the bottom of the omelet to set enough you can fold it over but not enough that it’s fully cooked. once you fold it over the omelet will continue cooking which is what allows you to be able to flip the omelet. it’s like self adhesive eggs. it’s basically all about grease and momentum. I definitely recommend practicing with pancakes first. your omelet may not even taste that great but fancy flip makes it fancy

breakfast sandwich cheese selection:

you want to use velveeta slices not American. they’re practically the same but velveeta gets a lil Smokey and holds it shape better. also if you’re into weight watchers velveeta slices are only one point each so v good. for fancied egg cheese I would go with anything that can get Smokey tbh like gouda can be super good.

cheesy western: Texas toast, diner burger, American cheese/velveeta slice, runny fries egg. a very good hangover food indeed.

how to make flavor profiles:

just steal from your favorite restaurants or bakeries whatever flavor profiles they use (not just in eggs) and try it out. my school’s coffee shop sells Parmesan leek croissants and let me tell ya, a Parmesan leek frittata or quiche would fuck my guy. also do not be afraid to mix in a tiny bit of sugar when making a complex flavor profile in egg dishes. smol sugar for complexity is better than overseason with salt.

when in doubt douse it in sriracha