Quote:
Originally Posted by Frownland
That is an abomination.
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Quote:
Originally Posted by Frownland View Post
Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition. I train every day. Add hot sauce (ideally some kind of habanero).
i heard the slower you cook, the more flushy they get. maybe ill try other methods in the future