And I prefer fried eggs anyhow.
Funny thing about black and white. You mix it together and you get gray. And it doesn't matter how much white you try and put back in, you're never gonna get anything but gray.
Lilah ,'Destiny'
Spike's Bitches 45: That sure as hell wasn't in the brochure.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Barb - Mar 04, 2010 5:37:59 am PST #12032 of 30000
“Not dead yet!”
smonster - Mar 04, 2010 5:45:20 am PST #12033 of 30000
We won’t stop until everyone is gay.
Coddled eggs are my OTE. But the coddlers have a distressing tendency to break, so I haven't had one in years. Hmm, need to fix my coddlers.
sj - Mar 04, 2010 5:49:47 am PST #12034 of 30000
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
I like eggs almost any way imaginable other than scrambled, which I hate.
tommyrot - Mar 04, 2010 5:50:22 am PST #12035 of 30000
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Anyone tried this? Make Scrambled Eggs and Bacon in the Oven
Scrambled eggs and bacon are a hearty, heart-warming way to start a day, but they require a bit too much stove-top work and dish dirtying for a typical morning. Not so if you follow this oven technique, which keeps your eggs fluffy.
juliana - Mar 04, 2010 5:51:14 am PST #12036 of 30000
I’d be lying if I didn’t say that I miss them all tonight…
Scramble all the way. If I'm at home, I dump in about a half cup of salsa just before I start breaking it up into curds. Om nom nom nom.
brenda m - Mar 04, 2010 5:51:57 am PST #12037 of 30000
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
That seems like more hassle than doing on the stove.
Jessica - Mar 04, 2010 6:00:18 am PST #12038 of 30000
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Scrambled eggs for a crowd are better done in a small saucepan than a skillet - you have to stir them a bit more to make the curds cook evenly, but they'll stay warm for longer without drying out.
Vortex - Mar 04, 2010 6:03:44 am PST #12039 of 30000
"Cry havoc and let slip the boobs of war!" -- Miracleman
I often cook bacon in the oven. It comes out nice and chewy and it doesn't spatter all over the stovetop (and your arms). Plus, it frees up a burner. Plus, all the cleanup is taking out the aluminum foil from the pan and giving it a rinse.
Also, Buffistas who like Jones New York, they're having a $99 suit sale, but it ends at 12PM EST, so hurry to jny.com if you're interested.
omnis_audis - Mar 04, 2010 6:05:34 am PST #12040 of 30000
omnis, pursue. That's an order from a shy woman who can use M-16. - Shir
dang it, no time to cook bacon & eggs. :: hrmph ::
Congrats to bt & wb for passing respective tests!
Must go to work now. Would rather sleep at the moment.
sj - Mar 04, 2010 6:10:15 am PST #12041 of 30000
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
I love bacon in the oven on a rack so that all the extra grease falls away. I also like my bacon as cooked as possible. I always order it burnt at restaurants.