Whenever I do pic related the yolk always bursts when it lands after flipping. How do I fix this?
>muh induction has such precise temperature control
>still can't cook a simple egg without burning the fuck out of it
over easy, sunny side up. is the proper way to make eggs. firm white on both sides, soft yolk within. i shop at shit ass ALDI for eggs. i don't wanna hear excuses about why ppl can't flip an egg 2 times so its plated sunny side up to dip, but turned over easy when cooked.
Probably hoped her daddy would stop touching her. She couldn't bring herself say no to him after all those years of saying yes, but she thought if her body was used up and ugly he might lose interest.
Reminds me of my first year working in a restaurant. KM kept bitching because I would break the yolk a solid 50% of the time, slowing the brunch crew down. One morning I decided I'd had enough and brought in a full carton of eighteen from home. I broke no eggs that day. When they were my own eggs it became so much more serious and I flipped each one with the focus of a formula 1 driver.
OP my advice is that you shift the egg to the very front of the pan before attempting the flip. Give it a firm toss forward, tilting the pan the slightest bit downward at first. As the egg slides forward and goes airborne, tilt back and let it land in the pan. It's all in the wrist m80.
I'm sane, I like them over hard. The yolk shouldn't be a runny goopy mess in my eggs. Yeah okay it's fine sometimes with bread, but if I'm just eating the fucking egg? I need to be able to stab the yolk and pick up a piece with the fork
>Initiate flip at slightly higher elevation.
>Lower pan at the same pace the egg falls so that the egg lands gently.
It's really just about decreasing the force by manipulating momentum, angling and lowering help. TLDR, don't be a brute.
i wasn't breaking 50% of eggs. but it isn't as easy as you think.
[spoiler] it was also a new a restaurant and we were figuring everything out on the fly because the chef who started quit before the place even opened [/spoiler]
I use a spatula. It has to be a gentle motion, don't lift the egg high from the pan, and if you hesitate you're dead.
Hutzler makes fiberglass reinforced nylon spatulas that are GREAT for eggs, unless you're left handed.
buy free range, organic eggs. You will notice the better quality when you flip