Over uneasy
The Rambler Scrambler
Fry up all of the leftovers in your fridge with potatoes and onions in a cast iron skillet, add 4 beaten eggs to the hash at the last minute and scramble gently.
In addition, the eggs must be cooked white, without fried brown bits on the bottom or edges. The true test of a good egg chef.
Sunny side up is where you don’t flip them at all, just cover the pan to let the tops steam a bit, right? Because that’s how I like them, if an omelet is off the menu. With toast or fried slice to eat the yolks on, if available. And while I won’t say that brown crunchy bits are essential, they are certainly good.
I’ll skip the coffee, though.
Eggs is eggs. As long as they meet some definition of cooked, Ill eat them.
Scrambled, well done.
Or hard boiled.
If necessary, fried solid - no goo or even clearish bits of the yolk, please.
I dislike any taint of runniness in my eggy experience.