No.5942
A bit of an odd question, but got any pan-fried egg recipes? I usually go for garlic powder, waaay too much butter, and salt, and then I toss it on bread and drizzle the remaining butter and grease onto the bread, and cut it with a fork.
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No.5943
They make good toppings for hamburgers.
Toast the bun.
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No.5948
Step 1: Fry egg
Step 2: Put egg on top of something
Step 3: eat
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No.5949
>>5948
You see, this is why I generally hate "pan-fried egg" recipes. They leave so little room for creativity… Although I recently discovered Chef John's recipe for hash browns which he serves with sunny-side up pan-fried eggs.
https://www.youtube.com/watch?v=pYhiIrlXY7I
Also OP, when you refer to pan-fried eggs, are you looking for recipes that use the sunny-side up variant (which is generally what "pan-fried eggs" refers to), or are you open to any recipe that involves eggs and a frying pan? Because there are a few good egg recipes you could look at over here: https://seetwoteapots.wordpress.com/category/eggs-dairy/
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No.5956
>>5949
More the latter than the former. I'm talking about eggs you fry in a pan, thus, "pan-fried eggs".
Sunnyside up or not.
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No.5959
>>5948
Somethings could be
-green salad
-steak
-pasta (with bacon, think deconstructed carbonara)
-rice
-asparagus
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No.5960
>>5959
I prefer putting it on top of a mix of fried potatoes, peppers, black beans, and onions/garlic.
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No.5966
>>5960
Or the ever popular "haystack", where you pile eggs, bacon, sausage, etc on top of pancakes
>or waffles
>or hashbrowns
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No.5968
>>5942
Beat eggs
Mix in yesterday's leftover salad
Chop green onion if you have it
Add milk for fluffiness
Salt/pepper to taste
Instant veggie omelet
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No.5969
>no mention of french toast
Top those basketballs with brown sugar and cinnamon for best results.
Also here's a quick recipe for something rather nice.
>cook angel hair pasta or some flat stuff
>fry up sliced bacon, onion and mushrooms
>switch to low temperature
>throw in some shredded spinach and cook until almost wilted
>mix the pasta into the stuff in the pan
>crack an egg over the pasta mix
>mix it in to cover everything
>egg slowly cooks around the pasta mix
>grind some black pepper over it
enjoy.
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No.6008
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No.6043
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No.6044
>>6043
That looks like a fritatta
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No.6045
>>6044
Then you have no idea what a frittata looks like. Please don't compare my art to shitty Italian dishes.
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No.6046
>>6045
It seems to have things other than eggs in it.
Are they cooked into the curd, or is the curd folded around the things?
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No.6047
>>6046
It's literally just eggs and cheese.
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No.6048
>>6043
>Calling that monstrosity an omelette
This is an omelette
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No.6052
>>6047
Yeah, but is the cheese cooked into the curd, or is the curd wrapped around the cheese?
The shape of the curd, the thickness, the browning… looks frittata that's been folded, not omelette.
I'm sure it was tasty.
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No.6055
>>6052
It was not exceptionally tasty, but I've been working on this dish for awhile and finally managed to get the shape to be perfect… in my eyes.
I was going to start working on the taste next, but now that you tell me it looks like a stupid fucking frittata, I don't see the fucking point. I thought I had something good here, like really, I was super proud of myself for coming up with something that looks this fluffy, but no, clearly I wasn't meant to be an artist if my art can be compared to stupid generic Italian dishes. The moment I read "It looks like a frittata", I legitimately felt like killing myself for the first time in months. I won't actually do it, I've tried many times to no avail, but I think I'm going to give up cooking because clearly I'll never amount to anything if my art is comparable to A STUPID FUCKING FRITTATA.
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No.6056
>>6055
https://www.youtube.com/watch?v=hWi3NwDrQok
You want it fluffier than she does, you add a splash of water with your eggs.
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No.6057
>>6055
>The moment I read "It looks like a frittata"
Also, just saying, I said "It looks like a fritatta", so maybe keep cooking, instead of blustering
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No.6058
>>6057
It's just that you decided to compare it to a frittata of all things. I ended up showing the picture to a bunch of other people and they said it looked nothing like a frittata. I really fucking hate pretentious Italian dishes, so knowing someone out there thinks it looks similar to that just kills me. I couldn't have thought of a greater insult…
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No.6059
>>6058
An fritatta is a kind of omelette.
Not the fault of the Itralians that they made their eggs chunky.
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No.6068
>>6058
>thinks frittata are "pretentious"
What the fuck did you just fucking say about me, you little quiche? I’ll have you know I graduated top of my culinary class in Tuscany, and I’ve been involved in secret raids on your nonna's fridge, and I have over 300 confirmed ingredients in addition to eggs. I am trained in pan warfare and I’m the top menu item in Italian cuisine. You are nothing to me but just another omelette. I will whisk you out with precision the likes of which has never been seen before on Season One of Iron Chef, mark my words. You think you can get away with saying shit to me over the Internet? Think again, PAM-user. As we speak I am contacting my network of pies across Italy and your pantry is being traced right now so you better prepare for the storm, coglione. The storm that wipes out the pathetic little thing you call your breakfast. You’re fucking dead, cornuto. I can be on any plate, anytime, and I can be eaten in over seven hundred cafes, and that’s just with my basic ingredients. Not only am I extensively trained in frypan combat, but I have access to the entire arsenal of the Martha Stewart Cookware Collection and I will use it to its full extent to wipe your dish off the face of the dining table, you little stronzo. If only you could have known what unholy retribution your little “pretentious” comment was about to bring down upon you, maybe you wouldn't have disparaged rustic European cooking traditions. You didn’t, and now you’re paying the price, you goddamn zoccola. I will spew condiments all over you and you will drown in them. You’re fucking fried, kiddo.
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No.6107
>>6059
>>6055
>>6057
Wow. Looking back on this I think I find it kind of funny how much I overreacted. If anybody's curious, no I have not given up cooking. I think I was just really excited about getting the shape of my fluffy omelette correct after several attempts so having it compared to a frittata was a little bit upsetting.
Now let's get this thread back on track… here's a ham & cheese omelette that I make some mornings.
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No.6112
>>6107
omg anon you are adorable. this is why /ck/ is the best board no matter which chan.
https://www.youtube.com/watch?v=s10etP1p2bU
this is by and large the best instruction on omelettes, with
https://www.youtube.com/watch?v=RThnq3-d6PY
as a close second.
eggs are one of the easiest things to cook, but the hardest to cook perfectly. luckily even the good ones are cheap as fuck compared to other proteins.
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No.6126
>>6112
>mfw I knew that was going to be Pepin before it loaded
Well played, anon.
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No.6138
>>6112
>even the good ones are cheap as fuck compared to other proteins.
Well, you brought it up
What are you folks paying for eggs?
Currently, US$1.29/doz at the gas station for meh-tier; if I have a desire to splurge it goes up to about US$4.25/doz for the vegetarian fed brown eggs at the supermarket
The meh-tier ones are actually pretty OK for most purposes, but if I want a partly raw yolk I want better eggs.
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No.6164
>>6138
>vegetarian fed
Chickens aren't vegetarian…
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No.6166
>>6164
And they don't naturally eat chicken by-products (like bone meal) naturally, either.
It's not like any of the affordable eggs don't come out of factories.
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No.6211
>>6112
Made the French country style omelette as in the Pepin video, it had to be the best fucking thing I've ever made with eggs. Stuffed it with shredded cheddar and ham, tasted and looked very good. Wish I took a picture…
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No.9118
>2016
>not enjoying some light, fluffy scrambled eggs along with some lightly salted tomato slices and buttered toast
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No.9119
>>6138
my store is about exactly the same, but for the last few weeks the fancier cage-free eggs have been only 1.79 or so, so i've been getting those. if money were no issue i'd get them even if they weren't on sale, but since i don't eat a lot of eggs i don't have a huge problem splurging on better quality; i just don't want to waste them
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No.10455
Glad to see this thread. My hens are just stating to lay. We are currently getting one or two small pullet eggs a day.
Once they all get started, we should be getting a dozen a day. Looking for ideas.
By the way, a day old egg laid by the most spoiled chickens in the world is truly amazing. Can't wait until the Marans start to lay.
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No.10457
>>10455
Make quiche nigga.
Spinach, ham, and cheese quiche is fucking delicious.
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No.11332
>>5942
Get a griddle, two eggs, two slices of cheese, and two pieces of buttered bread.
Fry the two eggs over medium on the griddle with either butter or spray, then put down a grilled cheese while putting the cooked eggs in between the cheese. Fold the eggs so they fit on the bread and try to make it as flat as possible. Grill the sandwich lightly, then let it cool a bit before eating.
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No.11338
>>6048
Really, he's not wrong. He did the classic country omelette, whereas you made the classic French omelette. Don't be a nigger.
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