The Best There Is, the Best There Was, the Best There Ever Will Be
You begin to actually retain memories once you're weened off breast milk.
Are you a toddler who's just discovered eggs poached in chicken broth by any chance?
What is all of this? Poached eggs in chicken broth?
Will this dish reignite my passion for eggs again?
I used to make eggs in every shape and form and eventually I just got sick of all those eggs.
>>7248559
Have you tried seasoning them?
If you split them in fourths when you fry them, you can season each quadrant individually. If you do this enough you'll become a Master of Spices.
>>7248565
The taste is not the problem, it's the consistency. I have huge difficulty downing a even a 2 egg omlett nowdays because the texture of the egg starts to gross me out eventually.
But since I still happen to have a few eggs, I might aswell try out that splitting seasoning method.
>>7248622
That's a meme that's going around /ck/.
But if it's the consistency and you've not had egg drop soup before, try it. The egg is extremely light.
I fucking love egg drop soup
I have no idea how it's made.
>>7248565
ffs
>the smell
My god it's horrid. It's reeks of nothing but sweaty, runny egg.
>>7248487
>The Best There Is, the Best There Was, the Best There Ever Will Be
I love egg drop soup, but you know many cultures have an egg-laced chicken soup, and two cultures do it WAY better than the chinese.
Avogolemono from Greece has a more delicate thick custardy texture from yolks in the stock, and the luscious bright lemon addition, and soft rice.
Stracciatella is the Italian egg drop soup which has lots of parsley or spinach and parmesan added to the egg slurry before stirred into the soup. Sometimes basil for a nice anise-y balance to the pepper or garlic in the stock.
>>7248487
>the excellence of execution
>owen hart
