Just to bring this back on topic, here's a couple of egg cooking tips.
Two whites and one yolk
Sliced raw mushrooms
White sharp cheese (or your favorite)
When I fry eggs, I like to add some white sharp cheese and some mushrooms. However here's how to make a tasty dish.
Crack the eggs and put them in a cup, and separate one, removing the yolk. This gives you a favorable ratio of two whites to one yolk.
Slice the regular mushrooms, so you have a dozen pieces, raw. (Remove stems and store for use in mushroom soup or other dish, if you like. Stems are a
bit too rubbery for my taste) Wash and set aside.
Heat up the frying pan with a little bit of Smart Balance spread, 37% light 'butter' substitute. It was recently touted as a good selection by the
current issue of Consumer Reports. It's got half the calories of a pad of regular butter and CR says it has a very good buttery taste.
When the Smart Balance spread buttered pan is hot test it by dripping a little of the white and if it immediately cooks, you know it's ready. Don't
wait too long or the Smart Balance spread will start to brown.
Add the eggs and cook. When ready, flip. (this is to cook it enough on both sides before adding anything.
After the flip, take a teaspoon or so of the grated white cheese and sprinkle it -under- the egg, so that it melts and cooks on the outside of the
mini-omelet giving it a nice crispy cheese patina.
Then add the rest of the cheese and flip one half of the omelet over.
Just before removing the egg, open it and throw in the raw mushrooms. Cook for another minute or so, making the raw mushrooms warm but not cooked.
Dispense onto a plate and enjoy. Serves 1.
Feel free to make variations.
What I like is the mouth feel and slight crunchiness of the raw mushrooms, plus the egg and the outside crispy cheese patina.
(not affiliated with Smart Balance, just like the favorable Omega 3's and the absence of Trans fat).