Eggs

With college coming up faster than I like to think about I have been improving my egg making game. So I thought that I would share my knowledge with anyone who will read this.

Fried- This might be the easiest egg to make in the world. If you can mess this up, you have some issues that you need to work out. You turn the burner on and you crack the egg and let it fall into the pan. Next you break the yolk, and some salt and pepper and wait or it to solidify. Then you flip it over for a few seconds and you are good to go.

Over Easy- once again, you first have to turn the burner on. Quite similarly to the fried egg you have to crack the egg into the pan and add some salt and pepper. But then it starts to get crazy. This time, don’t pop the yolk, leave it be. Continue to cook it as if it was a fried egg until the white part starts to become solid. Now it gets tricky. Gently flip over the egg, being sure that you do not pop it. Let it cook up side down, but only for a very, very short time. If you let it sit up side down for to long then the yolk will not be runny and you will feel stupid. A small disclaimer, you may or may not get semolina from cooking it like this...so be aware of that.

Scrambled- This will probably be one of the more difficult things that you will ever try to cook in your life time, so pay attention. First you want to crack your eggs ..IN TO A CUP. I know that this is getting crazy so try to stay with me. Then you are going to want to add some milk to the mix to give it some fluff. There is not really a set amount of milk to add, so you will have to try it a few times until you get the ratio that you like. I prefer a quarter cut for every egg, or about an eighth of a cup per egg. Then it starts to follow like the rest, put it in the pan. Then simply let it cook until you have the consistency that you want, then enjoy. (393 words)