Midnight snack.
I turned the heat up to medium high. I melted a large part of butter and added the wheat bread. After sufficient toasting I flipped it and added another pat of butter. Once that was toasted I set it aside and added more butter. I cracked an egg. The yolk broke because it was from our chicken that has always had weak yolks. I had a little bit of salt, pepper and paprika. Flipped it to cook the other side. And placed it on the bread which had been applied with some sharp cheddar.
This is how I did it this time. Sometimes I’ll toast the bread in the toaster. Sometimes I’ll use American cheese instead of sharp cheddar. Sometimes I want that runny yolk so I’ll choose a different egg.
But what’s your strategy? Do you use any condiments?
Cost: 40¢ and a backyard egg.
It didn’t occur to me that people would use ketchup as a condiment when I made this post. I now regret everything.
It’s what I grew up with. Tastes like childhood. 🤷️
It’s fine. Everything is fine.
It took me a while of making eggs to figure out why/when my partner will ketchup them.
A traditional western omelette or hard scramble get the ketchup since they’re dry.
But a soft yolk over easy, a French style omelette, or a soft scramble (which I guess is also French style now that I look it up) don’t get the ketchup treatment. And she likes them more.
So it seems the ketchup is a remedy for dry eggs.