It’s not much but it’s honest work

  • melsaskca@lemmy.ca
    0·
    6 months ago

    Lentils reduce your carb sugars but I saw rice in that bowl as well. It looks good and tasty.

      • azerial@lemmy.dbzer0.comEnglish
        1·
        6 months ago

        I used to work at a breakfast place. It really makes a big difference to be sure to add enough oil in the pan and get it hot. Nonstick, and don’t touch it until the whites set on the bottom. Give it a gentle shake to see if it’s stuck, if it is, get a silicone spatula and gently nudge it. Then you can practice flipping in pan if you want. I really like to utilize a lid with water, but we didn’t do that, just reduced the heat a bit and let it cook. :⁠-⁠)

        Edit: re: flipping. Really make sure you don’t add too much oil because if you do, you can burn yourself. If that happens, no emergency, just place a towel on your hand and arm.

        • Cris@lemmy.worldEnglish
          0·
          6 months ago

          I find that for me it rarely gets crisp in a way that will break or crack and it just ends up kinda sinewy. I’ve worried that maybe its cause I’m using steam with a lid to help set the top but I’m not really sure what I’m doing wrong

          • polotype@lemmy.mlOP
            2·
            6 months ago

            As in other replies, you want a really hot pan and some fat in there. Steam might be an issue so you could go with flipping the egge to set the top or simply lowering the heat once the bottom is golden brown

    • polotype@lemmy.mlOP
      0·
      6 months ago

      I just get a little bit of oil hot in a nonstick pan(that’s all i got, dunno if it would work better with a stainless or other) then crack the egg in the oil once it’s nice and hot. Once it’s in there, you don’t want to touch it. It should lift off the pan easily once the underside gets golden. If the top isn’t cooked enough, lower the heat, add a lid and let it set. Best of luck in your egg journey ;)