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/ck/ - Food & Cooking

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11268065 No.11268065 [Reply] [Original]

So I know this is not a rocket science but here I go anons.

Recently i've noticed that when I fry my eggs slowly (on small fire) then they are much more tasty than when I quickly fry them on high fire setting.

Why is that? The process is the same, but just faster. Does slow fire make me more aware when they are ready so they dont get overcooked so easily?

tl;dr when you fry your eggs slower they are tastier

>> No.11268079

>>11268065
it's not the speed, it's that you aren't burning your eggs therefore turning them bitter. Eggs get bitter very quickly when overcooked

>> No.11268093
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11268093

>>11268079
yeah maybe its that simple, thank you anon

>> No.11268097

Sauce me my nigger. You cant just post that and leave.

>> No.11268102

lower temperature gradient = more even cooking

>> No.11268109

>>11268097
its just some random shit from google, i dont have a specific source of fried eggs pic anon

>> No.11268111

>>11268109
I mean't the ass

>> No.11268114

>>11268111
oh

>> No.11268116 [DELETED] 
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11268116

>>11268111
well, trips give you the highest right to know

try looking for lioness-in-the-rain
idont remember if she was on tumblr or instagram, but you will find it

>> No.11268381

Too high heat will make the protein in the albumen contract and force out all the water, it will have shit texture then. Thats why scrambled eggs will ooze water if you cook them too much.

>> No.11268558

>>11268116
This is a blue board but I gotta say those are some perky tiddies my based and retarded OP

Try half frying/half poaching the eggs by pouring a half cup of water in the pan and covering it with a lid. The bottom of the egg will fry and the steam will cook the top of the egg and will eliminate the need to flip the eggy. Tastes hella good

>> No.11268581
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11268581

>>11268116
>>11268093

This is a gay board FUCK OFF.

>> No.11268593

>>11268558
oh, will definitely try this. thank you anon

>> No.11269593

>>11268065
That's a cute little cast iron pan.