this post was submitted on 19 Oct 2024
100 points (87.9% liked)
Asklemmy
43940 readers
710 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The secret to really creamy eggs is to use 2 teaspoons of cream of tartar on the pan before you begin the creation of the eggs. The best way that I've found to apply the cream of tartar is with a coal spatula. You can rub the cream of tartar into the pan with the spatula in the cabinet under the sink to reduce the chance of the sunlight or gama rays interfering with the adhesion process. After that, your pan should be good for at least 60-70 years of making eggs! Unfortunately, if you make anything else in the pan, it will ruin the "seasoning" I believe it is called, and you'll need to do it again. But believe me, the eggs are well worth the effort! Especially helpful when making a chicken based egg as they tend to have the lowest protein levels.