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[Jopax]

The trick is to get them on your side guys, make the suckers belive it's in their best interest to get killed in a horrible way, they even taste better when they go beliving that it's for a higher cause.

[SHAD0Wdump]

Makes me wonder what your egg breaking technique is... Or if you are somehow getting poor quality eggs.

[Blizzlord]

If you are having problems with uneven heat, a waffle iron could suit you just fine. It will crush their resistance like liquid nitrogen on a padlock.

[Aqizzar]

This is why I make nothing but scrabbled eggs.  You want'em in a fancy shape, get in the kitchen and do it yourself, because an irregular pile of yellow puffs is good enough for me.

Now, am I the only person who goes to the trouble of picking out the umbilical?  They're all gummy and huge, which seems weird that I never find them in anyone else's cooking.

[Frumple]

... umbilical?

I don't even know what that is, in relation to chicken eggs. Crack egg, either put contents onto pan or into bowl. I... don't do anything else, personally.

[Aqizzar]

Yeah, pour a cracked egg and you'll see it, a little stringy white glob stuck to the yolk.  Egg embryos do have umbilici, they're left over from before the eggshell forms.  And they're gross.  And picking them off can break the yolk, which is usually why I just scramble then.

[Blizzlord]

Just fry that thing apart. It will not bother you when it has become one with the glorious mess.

[kaijyuu]

Recently I've discovered an aversion to the taste of chicken eggs. They're nutritious and all, but I really have to cover up the flavor to actually eat them. Usually by smothering them with cheese, of which I eat too much of already.

[Frumple]

Yeah, pour a cracked egg and you'll see it, a little stringy white glob stuck to the yolk.  Egg embryos do have umbilici, they're left over from before the eggshell forms.  And they're gross.  And picking them off can break the yolk, which is usually why I just scramble then.

Huh. I've never noticed. Or maybe I just assumed they were part of the white bits or something, I'unno.

But no, don't bother to take them off, or know anyone that does. I remove bits of egg shell if they manage to get in, but that's it.

Mind you, I can only really do scrambled or omelets, which is basically scrambled. That and just pouring the egg contents into rice a few minutes before the rice is finished cooking. Cooks the eggs, does nice things to the rice. Add cheese, breakfast! Or, well, eggs and rice. Breakfast rice needs bacon added in, too.

[Karlito]

Recently I've discovered an aversion to the taste of chicken eggs. They're nutritious and all, but I really have to cover up the flavor to actually eat them. Usually by smothering them with cheese, of which I eat too much of already.

Nonsense, you can never eat too much cheese.

[Blizzlord]

Yeah, pour a cracked egg and you'll see it, a little stringy white glob stuck to the yolk.  Egg embryos do have umbilici, they're left over from before the eggshell forms.  And they're gross.  And picking them off can break the yolk, which is usually why I just scramble then.

Huh. I've never noticed. Or maybe I just assumed they were part of the white bits or something, I'unno.

But no, don't bother to take them off, or know anyone that does. I remove bits of egg shell if they manage to get in, but that's it.

Mind you, I can only really do scrambled or omelets, which is basically scrambled. That and just pouring the egg contents into rice a few minutes before the rice is finished cooking. Cooks the eggs, does nice things to the rice. Add cheese, breakfast! Or, well, eggs and rice. Breakfast rice needs bacon added in, too.

Just don't forget the dried chanterelle! They are the perfect icing to this mixed cake.

[Aqizzar]

That and just pouring the egg contents into rice a few minutes before the rice is finished cooking. Cooks the eggs, does nice things to the rice. Add cheese, breakfast! Or, well, eggs and rice. Breakfast rice needs bacon added in, too.

This sounds like an interesting recipe.  Care to elaborate?  I'd love to make egg rice.

I'm also now eating scrambled eggs.  Straight out the pan.  Being a bachelor is awesome.

[Frumple]

Chanterelle? Mushrooms as... cake icing?

... I'll, uh. I... I'm glad you enjoy it. Not particularly fond of mushrooms.

Re: egg rice, it's not too complicated. Take the desired amount of eggs, mix them up in a bowl like you're planning on making an omelet. Cook up some rice, probably by steaming or boiling, and then somewhere between three and five minutes before the rice is done, stir the eggs into the rice. Let rice finish cooking, and you're done. It is incredibly simple, and much easier than scrambling the eggs separately and stirring them into the rice.

As for the full on breakfast rice, you just cook up some bacon and tear it up, stir into the cooked egg+rice, probably along with the cheese. And... whatever else. You pretty much just take whatever you'd normally have for breakfast and stir it into a pot of rice.

E: Lunch rice, dinner rice, pizza rice... "take X and stir it into a pot of rice" is a pretty simple way to add some variety

E2: Yes, my basic cooking strategy is "take whatever I feel like eating, put it in a bowl, and stir." It's... surprisingly effective.

[Lagslayer]

EGGS

Maybe I'm late to the party, and maybe I'm feeling a bit imbalanced for some reason, but that just might give me nightmares. Then again, maybe not. It's the strangest feeling. Is this what it's like to be Japanese?

[Willfor]

https://www.youtube.com/watch?v=dU_B3QNu_Ks I've done scrambled this way (though I didn't have Crème fraîche, I used milk -- I'd probably use greek yogurt if I were trying it again) and it is delicious. Creamy, smooth, delightful.