I mentioned this earlier in this thread, it's the way to go IMO! You can get over-easy to over-hard eggs without the "over"!
Sorry Chris, I missed it....butter works too...lol.
I mentioned this earlier in this thread, it's the way to go IMO! You can get over-easy to over-hard eggs without the "over"!
I've done that, works well. I turn the heat down pretty quick and let it cook a couple minutes...A trick of the diner trade....Crack an egg on the flat-top, add a little water and cover with a pot lid. The steam cooks the top of the yolk and the flat-top does a nice job of fry. No flipping. Try it in your skillet at home with a lid.
This I'd never heard of, gonna try soon, thx.
View attachment 620403
1 eyed toast yum
French Toast with REAL maple syrup
Made some this morning with some sauteed onions on the side. Cause, why wouldn't I? Love me some onions...View attachment 620403
1 eyed toast yum
Would have to be either Quiche
or
French Toast with REAL maple syrup
Some type of brioche or challah, batter of eggs and cream augmented with vanilla for the kiddies and Grand Marnier for the adults, powdered sugar, maple syrup, et voila.
I have always like Log Cabin. A few weeks ago I bought some real Vermont maple syrup. I will not be going back to Log Cabin. After having the real thing, the LC seems too heavy, if you know what I mean.
Most of what you find at the store is corn syrup with maple flavor added.
Real maple syrup from anywhere in the great white north is what you want
If you ever get up there you will find that there are different grades of pure maple syrup....
I have always like Log Cabin. A few weeks ago I bought some real Vermont maple syrup. I will not be going back to Log Cabin. After having the real thing, the LC seems too heavy, if you know what I mean.