I've gone to this place that's supposedly known for good egg sandwiches--farm eggs on house-made cheddar biscuits.
Not only have they failed, three out of three times, to give me an over-easy egg (the closest might arguably have been over-medium), they cook the eggs in a way I've never done or had done.
Somehow, the yolk come out all... thin. That is, cut the sandwich in half, and the cross-section of the yolk part of the egg is like 2 or so millimeters thick.
I've cooked lots of eggs, and my yolks are never so flattened. What on earth are they DOING to those eggs?
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