/ck/ - Food & Cooking

Man I need to save this because I have to educate you niggas in these threads every other day.
This is for velvety American diner style eggs. Pic is blurry because I was drunk. But you know what I'm talking about.

First of all, the eggs, like any protein, must be brought to room temperature if they aren't already.
Crack them into a bowl. You do not need to whisk them in the bowl.
Pan, nice and medium-low. The best way to make sure it's the right temperature is to get your hands wet and flick a few droplets of water into the pan. You want them to dance around the pan and sizzle, but not evaporate instantly. If they don't sizzle at all, up the heat. If they evaporate in less than a second, lower it.
Now onto the controversy. Do I need to add milk? Do I need to add water? What do I DO? No, you don't need to add anything to the eggs. Just melt a fat hunk of butter into the pan. I don't use a hard and fast measurement, I just hold the stick to the pan and melt more than I think I need. This is the key to rich, diner-style eggs. They will not be good if you skimp on the butter.
Now, eggs, into the pan. Immediately break the yolks and stir them around. Then let them sit and cook for maybe 10 seconds, however long it takes for you to see them start to go cooked on the bottom. Then drag your spatula through the eggs, and tilt the pan, allowing the still-liquid eggs to fill the empty space in the pan, similar to making an omelet.
Repeat until you have nice, velvety eggs. As they get closer to being done, you may notice that the tops are still liquid while the bottoms are getting cooked. In that case, just flip the whole mass with your spatula.
Another important thing to remember with eggs: if they're done in the pan, they will be overdone on your plate.
Take them out while they're still somewhat runny. This takes some practice to time perfectly.

Man I need to save this because I have to educate you niggas in these threads every other day.
This is for velvety American diner style eggs. Pic is blurry because I was drunk. But you know what I'm talking about.

First of all, the eggs, like any protein, must be brought to room temperature if they aren't already.
Crack them into a bowl. You do not need to whisk them in the bowl.
Pan, nice and medium-low. The best way to make sure it's the right temperature is to get your hands wet and flick a few droplets of water into the pan. You want them to dance around the pan and sizzle, but not evaporate instantly. If they don't sizzle at all, up the heat. If they evaporate in less than a second, lower it.
Now onto the controversy. Do I need to add milk? Do I need to add water? What do I DO? No, you don't need to add anything to the eggs. Just melt a fat hunk of butter into the pan. I don't use a hard and fast measurement, I just hold the stick to the pan and melt more than I think I need. This is the key to rich, diner-style eggs. They will not be good if you skimp on the butter.
Now, eggs, into the pan. Immediately break the yolks and stir them around. Then let them sit and cook for maybe 10 seconds, however long it takes for you to see them start to go cooked on the bottom. Then drag your spatula through the eggs, and tilt the pan, allowing the still-liquid eggs to fill the empty space in the pan, similar to making an omelet.
Repeat until you have nice, velvety eggs. As they get closer to being done, you may notice that the tops are still liquid while the bottoms are getting cooked. In that case, just flip the whole mass with your spatula.
Another important thing to remember with eggs: if they're done in the pan, they will be overdone on your plate.
Take them out while they're still somewhat runny. This takes some practice to time perfectly.

And as they say, wa la!

Big fluffy curds, American diner style.

Not that puke-tier Gordon Ramsay bullshit.

>>9414432
Fine, here's mine.

The pic is blurry because I was drunk as shit.