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...Medium? I like them fried over easy so I can dip toast in the yolk, but the whites aren't runny at all.
Isn’t scrambled lower entropy? Like how dye in water moves from fully concentrated at one point to fully diffused throughout the water?
You had to do work to scramble them and now it would take a lot more energy to get them back to separate the white from the yolk so it looked like the hard boiled.
This is all completely wrong, I was thinking about Gibbs free energy decreasing with spontaneous reactions.
That’s what I get for being so old I forgot my thermo class
*Shakes fist at sky*
Fertilized
Leave too long and you'll end up with balut
Not overcooked, not scrambled.
There is another one...
I wish you'd take them raw.
Praise be to Kern
Straight to the break room for misspelling the Founders name.
Can you imagine a cross over where Amos Burton is severed, and how fucking insane he'd go on Kier?
I don't think I've ever noticed it spelled out on the show, tbh. I'm sure it has been and I just missed it though.
Those scrambled eggs are separated into small clumps. I bet they're too dry, have overcooked bits, and weren't mixed well.
Someone needs to go back to scrambled egg school.
And now I feel like an egg snob.
Don’t discriminate based on entropy level, but each level has a best in class:
Low: Soft boiled (8:30 sec)
Medium: Over easy
High: Propper fluffy scramble (10% butter, constant whisk)
I don't like the softness of a constant whisk. Diner style scramble. Literally crack the egg in the pan and scramble with the spatual. Dunno feels "homier"?
poached eggs tho 🤤
Soft boiled (8:30 sec)
Wait what? I've been soft boiling eggs once a day since lockdown and must have tried every variation going. 8:30 would risk me a hard boiled egg. 7:00 - 7:30 the sweet spot for soft and 8:00 ish for medium. Below 7:00 and I risk not cooking the white enough.
What devil's eggs are you using?
Lol, 60g healthy european chonkers, straight from the fridge into boiling water, then ice bath right after (if more than 2-3 eggs i’ll go a tad shorter because of post-cook thermal load)
Whites firm and yolks perfectly runny, sliced in two with maldon salt to top. Perfection in two bites.
From the fridge?
Hahah, yeah, don’t know, just how I was raised I guess. My fridge came with one of those egg racks and I like having them out the box ready-to-go, plus it doesn’t harm them and they should stay fresher for marginally longer.
Edit: Also probably helps my heat gradient on those perfect runny yolks but set whites!
so, when you drop an egg on the floor, you increased its entropy too much, and since entropy isn't reversible, your dropped egg isn't recoverable
I demand Israel pay reparations


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