I strongly prefer my eggs sunny side up. (1 Viewer)

I'll have to try it if I ever get the chance!
@dpeks13 hit the nail on the head. Its good plain or with eggs, but its perfection in a big ol' breakfast sandwich. Slices of pork roll (choose your thickness, crispy or fat) with eggs, cheese, and if you're a good person you throw on salt, pepper, and ketchup on a nice deli roll.

Real tough to miss. And @bernielomax you're partially correct. You see the edges of the pork roll that got cut? That's so they wouldn't bow and bend like the cards that were sold to me. THE MORE YOU KNOW!
 
This thread is meaningless without pictures.

Leftover pot roast and gravy, cheesy home fries with chopped onion and eggs sunny side up. Delicious!

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Just don't use these salt/pepper shakers with your eggs:

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(I am a former sunny-side-up guy, been over-easy for a while...)
 
Crack an egg into a skillet, using a chopstick or similar stir it around and break up the yolk. Cook until just set. Perfect for making an egg patty for a bagel sandwich without having a yolk that will run all over.
 
Cured salty meats, very popular in my ancestral homeland of New Jersey.

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Man, it's hard to make pork roll look that bad...

We're in Belize right now. One of the best things about taking a cruise is that I can have perfect soft poached eggs on toast or an English muffin every single morning.

As to scrambled eggs, if they're made with butter and heavy cream, and scrambled over very low heat, stirring *constantly* with a whisk, they can be sublime...

Otherwise, they're flushable, along with all those primeval no-taste fried things.
 
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No shot, how do you make it?
Nothing special. But I've never had slices come out looking like that, both in washed-out color and with circular marks like that.

-- Cut a 1/2 inch long slice through the center of each slice (or the log).
-- Slice according to need and taste, anywhere from 1/8 to 1/4 inch thick (or buy Taylot in either thickness).
-- Cut radial slices around the perimeter of each slice, about 1/2 inch long -- typically around eight slices.
-- Fry over medium-high heat until a rich red color and blackened in spots.
-- Fight off any lurking spectators and eat 'em all yourself.

That last is the most important step.
 
Crack an egg into a skillet, using a chopstick or similar stir it around and break up the yolk. Cook until just set. Perfect for making an egg patty for a bagel sandwich without having a yolk that will run all over.

I like the yolk running all over the place :)
 

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