For me, it's over easy/medium. Love those warm yolks on the toast, grits or hash browns.
If you disagree, what form of mental illness have you been diagnosed with?
Pro-tip: do not use homogenized milk for scrambled eggs. That is why you feel it is watered down. Get some non- homogenized 2% milk that you have to shake before using, but instead just dip out the fat that separates on top of the bottle and use that in your eggs. That is imo much better than butter in eggs
Pro-tip: do not use homogenized milk for scrambled eggs. That is why you feel it is watered down. Get some non- homogenized 2% milk that you have to shake before using, but instead just dip out the fat that separates on top of the bottle and use that in your eggs. That is imo much better than butter in eggs
Well, what worked well for me was the butter. That was a real game changer. I am not a fan of using milk, it dilutes the flavor. What I liked, texture-wise, from Ramsay's method was the small curd size. I don't prefer big chunks of egg I have to cut with my fork. I like them cooked to a just-cooked curd, so that it's super soft and a little fluid drips out when you smash it around in your mouth. I don't like runny in scrambled eggs, that's not what I was going for at all.