Venn Diagram Cooking Take full advantage of Eggs

 

12 Things you can do with an Egg

Video taken from the channel: Food, People, Places


 

28 CRAZY WAYS TO COOK EGGS

Video taken from the channel: 5-Minute Crafts TEENS


 

Cooking for Geeks | Jeff Potter | Talks at Google

Video taken from the channel: Talks at Google


 

What eggs look like after different cooking times

Video taken from the channel: Tech Insider


 

THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks

Video taken from the channel: Baker Bettie


 

36 CRAZY WAYS TO COOK EGGS

Video taken from the channel: 5-Minute Crafts


 

The Biggest Mistakes You Make When Cooking Eggs

Video taken from the channel: Mashed


Venn Diagram Cooking: Make the Most of Eggs. by Lentine Alexis. April 8, 2018. 5 Comments. Share it: Remember when you were in grade school and you had to study Venn diagrams — with overlapping circles that show where things overlap and different elements collide to create endless possibilities. Your kitchen is like that, too, especially when.

Venn Diagram Cooking: Make the Most of Eggs | Nutrition | MyFitnessPal When eggs meet the other ingredients in your fridge, magic happens. Remember when you were in grade school and you had to study Venn diagrams — with overlapping circles that show where things overlap and different elements collide to create endless possibilities. First, we tackled eggs; this time, we’re using the most unsung hero in your pantry: oats!Oats get a bad rap as being “boring, lumpy, tasteless.” But we can’t blame oats for that, as it turns out oats are one of those super-flexible ingredients that tastes like whatever we flavor it with which means lumpy, tasteless oats are actually the fault of the chef, not the grain. Browse venn diagram resources on Teachers Pay Teachers, a marketplace trusted by millions of teachers for original educational resources. I picture a Venn diagram of condiments, in which the three intersecting sets are “spicy,” “tart,” and “creamy.” In the center sits Peruvian ají verde.

Make it in your blender at home (dead easy), or pick some up from your local rotisserie-chicken place (ask for extra). Vicky Wasik, Visual Director. I use grated Parmigiano-Reggiano as a condiment. Shows how to use Venn diagrams to illustrate the intersection of A and not B. 36 CRAZY WAYS TO COOK EGGS Duration: 13:59. 5-Minute Crafts Recommended for you.

13:59. I love using Venn diagrams for science and social studies concepts where I really need to be sure students understand the differences and similarities between the topics. For example, if we are studying energy I might have students create a Venn diagram on the two most recent types of energy we studied.

A Venn diagram (also called primary diagram, set diagram or logic diagram) is a diagram that shows all possible logical relations between a finite collection of different sets.These diagrams depict elements as points in the plane, and sets as regions inside closed curves. A Venn diagram consists of multiple overlapping closed curves, usually circles, each representing a set. an egg. 2. True or false: The egg becomes impenetrable to other sperm following fertilization. If false, make it a correct statement.

3. Nondisjunction (refer back to Chapter 8) occurs in the production of a sperm cell. The sperm ends up being 2n and also happens to fertilize the egg. Assuming the egg.

Most of what you’ll find in keto recipes includes low-carb vegetables, meats, seafood, nuts, eggs, coconut oil and plenty low-carb dairy, like cheese and plain Greek yogurt. Top Keto Diet Recipes To follow the keto lifestyle, focus on vegetables, fats and proteins at each meal.

List of related literature:

These pathways actually would fit in all three of the cooking types (i.e.

“Risk Assessments of Salmonella in Eggs and Broiler Chickens” by World Health Organization
from Risk Assessments of Salmonella in Eggs and Broiler Chickens
by World Health Organization
World Health Organization, 2002

However, if you take 12 eggs and cook them in a large pan with several cups of vegetables, meat, and cheese to create a thick, hearty frittata, heat conduction starts to be a problem.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS: Deviled eggs often fall to the extremes, with fillings that are either pasty and monotonous or reminiscent of chunky egg salad.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: For a substantial diner-style asparagus omelet that would be moist, tender, and sturdy, we focused on how to manipulate the eggs in the pan, and the temperature at which the omelet cooked.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In many casseroles, soufflés, and sauces, both cheese and eggs are combined with other ingredients to make rich and creamy ensembles; at other times, either cheese or eggs are used singly to add color, flavor, or texture—or all three—to a diversity of meat, vegetable, and seafood dishes.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Omitting the eggs simplifies the cooking process also.

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

That’s particularly true when the original recipe calls for only one or two eggs.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Therefore, the yolks should be completely separated from the whites, not allowing stray yolk to enter the white in separation.

“Essentials of Food Science” by Vickie A. Vaclavik, Elizabeth W. Christian
from Essentials of Food Science
by Vickie A. Vaclavik, Elizabeth W. Christian
Springer New York, 2013

I feature some nontraditional combinations along with some dishes highlighting other flavors that mask the egg taste.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

That way you’ll get the color and the flavor of the yolk, but less cholesterol and less fat.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • but wat if them is dinasors eggs and them dinasors coms in the kichin and gos GRAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA?

  • For ef sake’s, boiling water 4 mins soft boiled and soldiers, hard boiled 8 mins. If you can count you can boil an egg. Poached eggs, salted gently boiling water with a little vinegar to help the White to coagulate. Beaten eggs seasoning to taste ( salt pepper ) a splash of milk or water a little butter in the pan stir constantly and there you Bob’s your uncle and Fannie’s your aunt.

  • Thanks. I needed that. I started baking a lot of dessrts high in protein so I am beginning to know the tricks on wha ingredients to replace traditional ones. I wanted to know when to use the yoke and when I can do without it. Am I right to say that if I do a protein banana bread there is already a lot of moisture in the bananas and I shouldn’t need the yoke?

  • With hard boiled eggs, however, never let them cool completely, or run cold water over them long, the shell will stick to the egg like superglue!, and they might tear up when You peel them, just cool enough so they won’t burn Your Fingers!

  • I have a cast Iron pan I’ve had for 17 Years that works well! The best Eggs are those that are right out of the Chicken from the Henhouse!

  • A cast iron skillet is the most common type of pan I use to cook my eggs, and they rarely stick. This is because I just simply splash on some vegetable or olive oil then brush it about with a basting brush until the pan is well coated. After that, I proceed to preheat the pan for a minute or two then crack the eggs into it.

    On one of the rare occasions when my eggs do stick, I just scrape off as much as possible with a flatheaded spatula, and any eggs I can’t scrape off: I just pour on some coarse kosher salt and scrub with a handful of dry paper towels.

  • You don’t add salt to water to season, but to raise its boiling point, so you can cook at a higher temperature (in case you are unaware: during a change of aggregate state, all energy added or taken only furthers the change, while the temperature stays the same. Hence, under standard conditions, pure ice water is always 0 degrees celsius until it is either all frozen or all melted and pure boiling water and its steam is always 100 degrees celsius until it is all evaporated or all supplemented (if it was in a closed space). Adding solvents changes said specific temperature -> you add salt to cook at higher temps, not to season the food while cooking

  • Remembered that’s pouches eggs the yolk steel could and this’s importantly,because the yolk containing the cholesterols,and not the White’s,and all cholesterols food overheating are badly for smaller artery’s.Why don’ts you makes yourself a beats eggs,with a pinch of sugar and ( grappa’s ) to avoiding possible bacterias.

  • Avoid the potential headache from using natural cast iron pan and use chemical leaching Teflon non stick pan. Haha enjoy that headache

  • Enough nonsense about Teflon. According to the American Cancer Society, there is no link between Teflon and cancer. Teflon has been used since the 1940’s…plenty of time to discover a link if one existed. Other agents used in non-stick pans are a weak, weak, maybe.

  • How fucking arrogant of people to assume how other people should do something… I use high heat because I LIKE THE BROWN CRUST on my scrambled eggs… Bottom line is cook’m how you like them and fuck these egg Nazis…

  • Do not put pepper on your eggs until the eggs are done cooking.
    If you put pepper on your eggs before they are cooked you cook the pepper and this makes the pepper bitter.
    Iron American Dream on YouTube.
    A song about Harley Davidsons and American heritage.
    Iron American Dream on YouTube.

  • The biggest mistake people make when cooking and eating, is not doing what i do. Which is ASKING GOD TO BLESS IT TO NOURISH YOUR BODY AND HAVING FAITH TO BELIEVE THAT HE DOES. But of course it want do any good to do that if you DON’T HAVE JESUS CHRIST IN YOUR HEART. Have a nice day and GOD BLESS. ( MATTHEW 6: 21 ) DENNIS

  • Oh wow!! Now I can sleep tonight, I wasn’t “in fashion” frying my eggs in butter, right beside the bacon………hmmm? Actually? I change my mind, you can shove your BS “in fashion” way to cook eggs, I like the way I do eggs. Oh, and here’s a shout out (middle finger) to Gordon Ramsey.

  • Scrambling eggs is like making risotto just keep stirring, I use the Ramsay method, crack eggs directly into pan with a knob of butter and as soon at starts to clot remove from the heat, then once it stops clotting back o the heat and so on. I find the trick is to remove from heat just before desired consistency and add crème fraîche to stop it cooking. Season after to taste.

    Americans seem to make scrambled egg more like we make an omelet, its neither right or wrong but the trick is always don’t over heat/cook and keep stirring. I agree cast iron isn’t the best thing for this retains too much heat and hard to judge when to remove.

  • cast iron is easy clean up when cooking eggs. it’s called use no-stick spray and cook on hi and don’t leave them while cooking. anyne who can’t get easy cleanup on cast iron when cooking eggs should not be allowed to cook.
    0:51 into this video and you already earned a thumbs down and I won’t watch the rest.

  • You are saying ‘boiled eggs’ when you obviously mean ‘hard boiled eggs’! You don’t mention egg picks. Those helpfull little tools that you sit the egg on, fat end down, and push gently. A spike then makes a pin-hole in the bottom (into the air space, so the airspace takes up the expansion when the egg hits the heat. So, eggs straight from the fridge are fine, and don’t crack when place in simmering water. Excellent explanation of scambled eggs, by the way. Whether served creamy, or bouncy, is a matter for personal taste.

  • Great video. Could you do one about making toast next, as I have nothing to put the perfectly cooked eggs on. Ps. Please include any recommend toast-buttering techniques in the vid. as I’m new to all this. Many thank. R.

  • What bullshit. Cook them like you want to, in whatever pan you like. Stop all this effort of doing things ‘right’, live your own life.

  • I’m 67 year old I’ve been eating eggs ever since I was a kid okay over medium or scramble so is he’s going to kill me between now when I’m a hundred fifty or what hello.

  • We put cling film in cup and twist film to ensure no water gets in,then drop into boiling water and gently boil four 4 mins or until cooked.No mess and loss of egg,just nicely poached egg.

  • I scramble my eggs in a cast iron skillet, no problem. you have to let the skillet head up then add oil. and will not stick. Safer than teflon skillet.

  • Forgot to mention those hideous eggs in the picture. They still have uncooked slime over the yolks. Yuk, yuk,yuk. Either flip them over for a second or two, or splash hot oil over them.

  • WHAT THE HELL YOU DOING.? YOU SCRAMBLE EGGS USING A FORK, YOU DONT TURN THEM OVER IN THE PAN, YOU USE A FORK TO SCRAMBLE THEM, JESUS WHERE DID YOU LEARN TO COOK MAN?

  • Good grief are you the scrambled egg police I don’t give a dang if they are unattractive it’s not a beauty contest and nonstick pans are no longer safe to use so it’s either stainless or cast iron or an electric griddle

  • Stop using that Chinese junk! Teflon is poison! Cast iron IS the way to go. It’s not that much more work to maintain. And it lasts forever, unlike the junk cookware that you throw away and replace every two or three years.

  • After watching this video i wonder how did Ramsey got so far, given how bad he screws up with eggs. I wouldn’t dare to argue Mashed kitchen knowledge.

  • Don’t take any notice of this video if you are scrambling eggs. I always break mine straight into a well buttered pan, give them a quick stir and let them cook for maybe 30 seconds and then scramble them. The resulting mix of white and yellow is far from “unappealing” as this video calls them. Also, grind your pepper and mix with salt before you start cooking but don’t mix them with the eggs until they are nearly cooked, it will prevent them from going watery.

  • I’ve always liked stainless steel. I use butter,I’ve had eggs in olive oil,which is just as good. I scramble the eggs in a bowl with milk and add chopped scallions,I also add some salt and pepper during whisking.

  • +Food, People, Places I love the video. Are you the production company that shoots these videos or is there someone else involved? I would love to speak with an Art Director or someone about how you got these shots! Thanks!

  • E.A.R.L.Y-
    * 1 min ago, 66 views *
    ……
    HOOWWWWWWWWW
    Editz: thx for 10 likes ;-;
    edit2: Wow, 15 peeps in this world are relatable to this comment.

  • Thank you Kirsten! I got so curious about how to spell chalaza/chalazae. Great trivia! I really appreciate this baking fundamentals. I was hoping you would discuss the egg substitutes especially for the egg whites. But I really love your channel. Thank u so much ❤️����✨

  • Mam I just found your channel…… u have given very good lesson in eggs but my kid is allergic to them….. would u pls put information about egg replacer n how much n which one to add like cakes n breads, puddings, cookies etc. if possible cn u show some eggless version in each type n then maybe I cn take it further….. thanks

  • I always find the smell and taste of eggs overpowering in my desserts. How can I avoid that? Can I just skip the eggs from the recipes or reduce the number of eggs?

  • You are so beautiful. I was just wandering in your eyes and ignored the chemistry of eggs in baking. Never mind you are lovely and gorgeous.

  • I disagree with the “cold start” thing for hard boiled eggs. I used to have the hardest time making them — the peeling was NOT pretty — until I started getting my water boiling before I put the eggs in. Now they come out perfect every time. Find something that works for you and stick with it.

  • What’s the recipe for the spaghetti carbonara? My boyfriend’s been requesting me to cook it ever since he saw this video. HAHAHAAH!

  • Please include more explanation regarding the science behind their function like how egg white proteins trapped air or how egg yolk emulsify the batter. Many thanks for this baking course!

  • some of this is a matter of opinion… i happen to like and prefer my scrambled eggs rustic and streaked with white and even brown brunt stuff from pan if possible…

  • 12 Things you can do with an Egg?wear is this video. I only see a video showing how you can make simple meals with a egg in them not 12 Things you can do with an Egg

  • Finally a baker with a technical understanding of baking. Please do stick to more science like another commenter said, but this was pretty damn good too

  • This list was a ripoff because on the website I came from, it was advertised as 12 NEW Things You Can Do With An Egg and yet, it had Eating 101 crap like “boiled” and “sunny side up” in there. The only thing “new” (to me) was the “Graved” one…
    I’m bored, so here are some ways of making eggs I know of that are uncommon enough (in America) that they might actually be new to some people! If anyone else have any to share, please reply! I LOVE eggs, and learning new egg recipes to try is always great.

    1) Migas (“mee-gah-ss”)
    +Get some oil going in a pan.
    +Rip up some corn tortillas into manageable pieces (size depends on preference, but I suggest somewhere between 1 to 2 inches. Much bigger pieces will cook the same but will make egg distribution uneven per bite, and much smaller pieces will either get lost in the dish or burn.) and put them in the hot oil until they’re crispy.
    +Add your “toppings” and toss them around the pan a bit to develop the flavors around and heat them up a bit (the worst thing is taking a hot bite of egg and getting a cold chunk of meat, eugh.), BUT, they should already be cooked, so don’t take longer than necessary on this step or things could dry out/burn.
    +Pan-scramble your eggs into the other ingredients. To do this, either crack your eggs into the pan OR pre-crack into a bowl but do not pre-scramble them. Scrambling them in the pan allows you to get a delicious mix of “scrambled” (the white thoroughly mixed with yolk) egg, PLUS fried white and fried yolk, which is a much tastier experience than just fully-scrambled, imho.
    Simple but tasty!

    2) Eggs Devaux (Rhymes with “do throw”) This guy invented it-> https://www.youtube.com/watch?v=l8X6KsPY0ss
    +Crack an egg into a mixing bowl and carefully (without breaking it) separate the yolk into another bowl.
    +Whisk the eggwhite with a couple drops of lemon juice until it’s a soft, almost runny foam.
    +Heat your pan.
    +Grease a metal ring (round cookie cutter/biscuit cutter) and place it in your pan to heat with your pan.
    +Add your egg white, about 1/4 of the way up in the center, and pulling some up the sides of the metal ring to create “walls”.
    +Add any seasonings
    +Add the yolk to the center, then cap with egg white (not all the way to the lip).
    +Flip carefully to finish cooking.
    +Remove from pan and set on a piece of toast. Use a knife to release the edges and carefully remove the ring.
    What you have just created will be a whole new eggsperience (I had to. I’m not even sorry.)

    3) おやこどん ( Oyako Don “Oh-ya-koh Doh’n”)
    +Slice an onion thinly and cut some chicken into bite-size pieces.
    +Combine together bonito soup stock, soy sauce, sweet sake in a pan and bring to a boil.
    +Add the onion and boil until just tender.
    +Add the chicken and cook until it’s the color of the sauce.
    +Either lightly or thoroughly (according to preference, but the yolk and white should be broken up)
    +Cook until the eggs are your preferred consistency.
    +Serve over warm rice in a bowl, pouring both the now-set egg and any remaining liquid in.

  • You’re not supposed to leave all that salt and sugar on graved eggs, though. The residual should be rinsed off before you eat them, otherwise you’ll get a nasty mouthful of salty sugar, blech.

  • This video is for ideots.
    The maker of video thinks everyone is stupid. Or maybe everyone is stupid and they need videos like this

  • Pretty worthless if you don’t properly link to the recipes for these.

    The grave eggs link goes to a website for a German restaurant.
    The Scotch Egg link goes to a recipe for Bell Pepper Pasta
    And the Carbonara link takes you to a French website for restaurant reviews.

    ::facepalm::

    This is about the most worthless and incompetent channel on You Tube.  Thanks for nothing.

  • i always make my egg by first putting some butter or oil in a pan, then get some toilet paper and put it in the pan until there is only a tiny layer of oil left, then heat on lowest ever. then crack 3 eggs and put them in the pan, no cup before putting in the pan needed. then i put a knife in the yolk to make the egg more flat, when everything is kinda solid i flip it and let it sit for a minute and its done

  • Chicken menses… So gross! How can this thing make you hungry?How can you put that in your body? Would you eat a human female’s unfertilized ovules if you could?

  • Every whiskey sour I have ever had consisted of bar lime and whiskey, no egg. I actually double fist punched my couch and yelled ” we gotta get out of here”, when I saw the whiskey sour w/eggs existed. Thanks for sharing!

  • Oh god this is my favorite video about food… Very nice done… Excelent direction and animated graphics… The slow and the fast motions very impressive… Just is my way to said AMAZING… Everyting…