FieryIce, I really like your picture! Sorry I didn't respond—I was going to but then I had to go somewhere for the entire day. You should try pushing the white edges in towards the yolk when the egg is first on the pan sit makes the texture of the white awesomer. I love the way your yolks came out though.
I know I haven't posted a picture in a while, guys, and really it's because I told myself I'd keep the pictures to when I post new foods (and I've totally not been good at keeping that self-promise, either) but after meditating on the issue for a bit this morning I decided a food topic should have as many delicious pictures of delicious foods as deliciously possible.
So this morning you're going to get a picture of scrambled eggs, hash browns and sausages. I used crème fraîche from a local farmer's market instead of sour cream for the eggs. I overcooked the eggs so I couldn't really get a good taste of them to decide if they were any different. The potato was Yukon Gold and seasoned in white instead of black pepper, which was probably not worth it since the potato comes out dark anyway, and the pork sausages were from
Jones Dairy Farm again, only this time it's a pork and rice sausage instead of a pork sausage, which means they stuffed the sausage with rice too. This reduces the fat content and stuff but at the cost of taste and texture. I'll probably just buy the normal ones in the future.
Speaking of white pepper, I totally dig how it doesn't add black flakes to everything and I'll totally be using them in the future for primarily white dishes like fried eggs or mashed potatoes. Pretty cool stuff, guys.
Overall it was pretty okay.
Click to enlarge.____________________
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Sofi
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