A sunny-side up egg on top of a burger is heaven.
A sunny-side up egg on top of a burger is heaven.
I prefer an over easy egg on top of long grain rice, myself.
So I got some split chicken breast for 70cents/lb but I had never dealt with on the bone meat before. I probably looked like a total fool trying to figure out how to cut it properly, but it wasn't that hard. Definitely worth the price difference compared to how expensive the boneless skinless breast is. I feel competent now! Anyway, I'm going to make some tortillas tonight and then fry my hand at cheap fajitas, and the rest I'm going to slather in BBQ sauce tomorrow night.
I don't understand the point of over easy eggs. But eggs are so customizable it's kind of awesome. I'm going to make chicken teriyaki or chicken parmesan tonight for dinner. Not sure which.
Last edited by Drewbacca; 23 Aug 2008 at 03:58 PM.
Originally Posted by rezo
I dunno, over easy makes it seem more cooked to me, and I'm one of those awful people that is really paranoid about undercooked meat/eggs. It's taken me a long time to get comfortable with eating steak even at medium
Why do we have a second cooking thread?
I'm the opposite. I like my eggs to be perfectly done on the plate. If they're a little bit chewy I don't mind, but I don't want to see any brown in that. Meat depends on what you're cooking. I don't want to see pink in my chicken or pork, or burger really (but it's not the end of the world). For steak it's rare to medium-rare or I don't eat it outside of a sandwich/stew/special dish. Special allowances for dishes that require a special cooking of a certain cut or meat.
Because we're all really hungry!!
Last edited by Drewbacca; 23 Aug 2008 at 04:28 PM.
Originally Posted by rezo
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