Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Eggs are one of the easier things to cook - what way are you trying to cook them?
Rolled Japanese style, aka tamagoyaki. That is really difficult.
Over easy is as easy as the name though.
Okay, sure, there are ways to cook them that are harder, but the vast majority of the ways people eat eggs are pretty simple. Basted is a way to cook them that comes out a lot like poached, but it's more foolproof - it's my wife's favorite.
Scrambled. I have managed to fail that one, it did not scrambled or cook.
Someone else gave elaborate instructions for scrambling that would work well. I usually just melt some butter over medium heat, crack the egg into it, wait like 30 to 60 seconds, stir it up with a spatula, wait another minute or two, then turn/stir the hunks so that any runny parts are against the pan and give it maybe another minute.
Well I had a heated pan on high and I cracked an egg into it... and then I kept having a raw egg floating around in the pan. After poking at it for some time it started cooking and after more poking it did scramble, so I did succeed in the end but I also managed to fail the cooking part of it.
You don't want the pan too hot, and you need a fat. Otherwise you were probably about right.
Thank you