I love breakfast food. I can eat breakfast all day long. Among the breakfast staples – bacon, eggs, ham, sausages, tapa, chorizo, fried rice – eggs are the King (with bacon being the Queen). It’s not breakfast for me if there are no eggs. I like it sunny side up, poached, boiled, and scrambled. But I’m quite particular with how they are cooked.
I like my sunny side ups over easy, the kind that when you pierce the quivering yolk with a fork, thick golden liquid runs out. (Just imagining it is giving me serious hunger pangs.) For scrambled, I like it a creamy mess and heavily peppered. For boiled, it should be soft with the yolk very gooey.
However, despite my strong love affair with eggs, I have yet to learn how to cook them the way I like them. I know, they’re supposed to be easy. I mean, c’mon, they’re eggs right? But I am a disaster in the kitchen.