How do you like your eggs and why the fuck does nobody do omurice variation?
>perfectly creamy inside
Never thought to try it. Looks good, but I'd probably fuck it up. I've never managed to flip an omelette without breaking part of it.
Add some toast or black bread, with tuna soaked in olive oil.
Even better if you add parmesan inside of the omurice before you fold it into roll, so it melts in your mouth.
You can hate me for ketchup, but I also like sour cream.
Might look ugly from this picture, but it is great.
>not soaking that bread in olive oil from tuna, while putting creamy egg on it
>RIP scrambled eggs
Sometimes my omelettes come out okay, sometimes I fuck it up and they become scrambled eggs. Sometimes its in between.
I used to quite like canned tuna until I had a really nice rare tuna steak.
Its still okay, but it just can't compare to the fresh stuff.
It was very much a "oh so THIS is what it should be like" moment.
> why do nobody eats tuna soaked in olive oil with eggs?
a. they do
b. why did you pick this particular context to pose this question
i had tuna, eggs, olive oil and salad every morning when i was living in greece
this, my fucking autism
have none of you seen the Jacques Pepin/Julia child video
not gonna post it because once the manchildren get their hands on it it's going to become the next Gordon Ramsay making scrambled eggs video
I do really like omurice eggs. Its fine, since i get all the wetness and creamyness and a bit of crisp on the outside
What I like to do with my omurice is, however the following:
I really like to slice my omurice omelette into 4 quarts and season them all differently. I'm not a spicemaster yet, but I'm on my way of becoming one this way.
I hope it helped!
My grandma used to make eggs in an odd way and I've never properly reproduced it. Instead of being one lump of eggs, instead it comes out as a pile of little loose pieces of egg. Like egg gravel. It wasn't dry or overcooked either. Any tips?