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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16138105 No.16138105 [Reply] [Original]

You don't cook your eggs without butter, do you anon?

It's a war crime you know.

>> No.16138114

I steam my eggs in the rice cooker to a hard boil.

>> No.16138126

>>16138105
nah I use olive oil

>> No.16138146

>>16138105
I use bacon fat

>> No.16138155

>>16138105
All acceptable. Butter, ghee, olive oil (not the best), avocado oil, and bacon grease.

>> No.16138159

I don't eat eggs, they are unhealthy

>> No.16138160
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16138160

>>16138105
I cook my egg whites and bacon without butter, I use canola oil and don’t use butter because I hate the after taste

>> No.16138177

>>16138159
Retard alert

>> No.16138178

>>16138159
>I don't eat eggs, they are unhealthy
Your mom is unhealthy because she shat a faggot like you.

>> No.16138190

>>16138105
I use spray olive oil like a god damn retard.

>> No.16138203
File: 410 KB, 545x589, 1620636354224.png [View same] [iqdb] [saucenao] [google]
16138203

>>16138105
>Cooking
>Egg's
Why?
You're supposed to crack em into a cup and drink up.

>> No.16138226

>>16138177
>>16138178
seething incels

>> No.16138265

>>16138105
i deep fry my eggs

>> No.16138271

I use a coconut oil spray as it's just faster for a couple quick eggs and I like the taste of coconut oil. I use butter when I make scrambled eggs 100% of the time. Bacon grease is the best.

>> No.16138278

>>16138105
Are you cooking eggs in a wok?

>> No.16138290

>>16138278
Nah that's just a cast iron pan

>> No.16138327

>>16138290
based.
Still, those don't seem like very steep walls for a cast iron pan? What kind of cast iron pan is that?

>> No.16138657

>>16138327
It's just a bad camera angle.

>> No.16138689
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16138689

>>16138105
>broken yolk

>> No.16139045

>>16138105
>not using bacon fat/lard
Ngmi

>> No.16139088

>>16138105
>broken yolk
Delete this

>> No.16139174

>>16138278
>>16138290
>>16138327
the most common model of cast-iron skillet is the single-piece cast iron, this that the OP have is a piece that's been machined. you can see concentric grooves left by the cutting tool. Cast Iron as a metal sucks to machine, my machinist friend says it has a tendency to crumble like a sandcastle, so normally they just put the iron in a mold with minimal processing.

I have some shitty chinese ones like that. they're actually great, thin and nonstickly-seasoned, with no chemical treatments. wok-styled and very thin. I supposed they're even more fragile than a traditional skillet.

>> No.16139314

>>16139174
OP her. Yeah, cast irons brittleness is overblow. If you just let it cool slowly out of the foundry then it's fine for machining.

>> No.16139336

>>16138126
>>16138146
>>16138105
the only 3 acceptable answers

>> No.16139684

>>16138105
Course not!...I brown the butter before adding in my eggs.