Really you can scramble them into anything at the sub-atomic level.
Alright then, Edward Elric.
cottage potatoes/fried taters
fry sausage in a pan. and remove, keeping the grease.
toss in 2-3 large potatoes, sliced into 1/8"-1/16" thick rounds.
salt and pepper then stir to separate slices and to evenly coat with sausage grease.
cook until slices soften and brown, flipping occasionally to ensure more crispy bits.
using a lid will help cook them faster.
crack two eggs into a mug and scramble, then pour over the potatoes. stir and coat all slices with egg.
serve once the egg is done.
best damn comfort food I have ever had. sausage can be replaced with bacon. just take care with the salt.
its can be made with a regular pan, but it’s even better in cast iron.
I usually eat mine with a light drizzle of ketchup or hot sauce for a bit of tang/kick.
Haha this is a good one
Mayonnaise is basically very thoroughly scrambled raw egg.
Technically egg drop soup is a really wet chicken broth omelet.
Now I have an additional reason to dislike egg drop soup, thanks lol
Ooh, more for me then. Thanks!
Lol, My dad literally mixes it into fried rice as he’s doing the frying, when he was too tired to fry the eggs separately.
IMO this is a better process anyway
I thought that was just what you were supposed to do
I stir raw eggs into my just-out-of-the-microwave bowl of oatmeal. Mix them right in until the whole thing thickens evenly. Does that count?
My go to trick was to cook my oatmeal in a pot with a lid so that I could steam a whole egg along with it. Just have to watch that it didn’t boil so hard as to boil over. If you’ve got the 5 minute version of oatmeal, you’ll have a soft boiled egg at the end, which I’d peal and toss back on top of the oatmeal after mixing in the other stuff I liked such and brown sugar, milk, raisins, and walnuts. It was a meal guaranteed to keep me full until a late lunch.
I like that.
I’m using Bob’s Red Mill oatmeals in the microwave. Depending on mood, I’ll put something in at the beginning - a yellow curry powder, peanut butter, molasses, or just a bit of butter. 2 minutes to boil, then 4 minutes on low to finish cooking. Once done, I stir in the eggs. Then any non-cook items like raisins or cashews. Like you say, completely filling.
Maybe I can crack the 2 eggs into the bowl for the last minute and leave it covered for a few minutes to “kinda poach” them.
I used to add eggs to my children’s oatmeal. I cooked the oatmeal with milk and maple syrup so the result was like an oatmeal custard.
Interesting. What’s it taste like?
Oatmeal. I can see some yellow tint, but that is all I notice.
I add 1 egg to one portion.
Oatmeal and eggs, I’d assume.
Raw eggs into piping hot rice. Temper them in so they don’t scramble by whipping them with a fork in a centre well and then adding rice slowly at first. Top with soy sauce.
Works great with beans and rice, mashed potatoes, anything. Freshens up old stale leftovers.
You’ve re-invented fried rice.
Fried rice is continuously fried at high temperature. You scramble the eggs. This is liquid eggs tempered into rice after it’s heated, and it stays liquid.
See tamagokake gohan:
https://www.seriouseats.com/tamago-kake-gohan-egg-rice-tkg-recipe-breakfast
