Frying an egg during a flood

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Originally published at: Frying an egg during a flood | Boing Boing

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To be fair, that was a lot of oil to fry an egg, tho. ^_____^

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There’s a lot of ways to cook an egg. I don’t make them this way but i have seen others cook it like this :slight_smile: my grandma would make them like this and you get a really nice crispy edge without overcooking it

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I use less oil so I can hear rushing floodwaters and escape earlier.

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I use a Hello Kitty! egg ring, but the trick to to cover the pan.

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I mean, when I was less concerned about how healthy a meal was and before I went vegan, I had been known to fry eggs in about the same amount of butter.
Utterly delicious.

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And now BB is only discussing the oil for the egg. :joy:

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You use butter or bacon fat with eggs!

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People have more opinions on food lol. As far as the flood goes all i have to say is: Nope

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It wouldn’t be my choice, but this is a totally valid form of flood and I’ve seen lots of other floods like this. You get really nice crispy erosion around the foundations this way.

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It feels like the insistence on focussing on the egg not the flood is a metaphor for something. But I can’t quite grasp what it is, because frying eggs is all I know…

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Quite the waterproof house.

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There’s the whole aspect of “at this point what can you really do about it anyway? May as well fry this egg.”

I mean, you’ve already flooded the pan with oil, are you just going to toss it all because you used too much?

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I use lots of oil to keep my cast iron pan well seasoned, and less prone to rusting in a flood.

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Guilty. Guilty. Guilty.

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I have used toaster oven or oven oven to briefly broil fried eggs to set the yolk and crisp them a bit, but power may be out in a flood.

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I marvelled at that also. I can only guess the ground floor is flooded and the water level hasn’t yet reached the egg-cooking room.

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Those eggs are being basted. Common technique. My mother cooked eggs like that in a cast iron skillet with about a half inch of bacon fat. You kinda splash the hot fat over the eggs to cook the yolks a bit.She did it because she couldn’t turn the eggs over without breaking the yolks.

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To make proper “monsoon” eggs you need a lot of oil.

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We always had bacon fat for the iron skillet growing up. And I was pretty good at cooking eggs.

If I did get a little crazy with the greasy, I would get those crispy edges, but I tried to avoid that.

Now I have a stainless steel pan and I use butter (don’t cook bacon) and it just is not the same… I probably use too much heat too… but it rarely is as good.

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