Quote:
Originally Posted by vash
Ahhhh. The complimentary hotel breakfast. the eggs; swimming in their own egg “juice”. I think the water is from over cooking the eggs. The proteins squeeze out the water.
I like my eggs just shy of done. Let The residual heat finish it up on the plate. I’ve even gotten okay with the occasional jiggly egg white. My own scrambled eggs are under done by most people’s standards. Soft and custard-like.
You?
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Another one here for over easy, runny yolks with firm whites.
Hotel eggs are pre-whiped and come in a gallon jug they pour into a pan and stir until they coagulate.
I usually head for the waffle maker at the hotel breakfast.