Quote:
Originally Posted by Fire Me Boy!
The texture to me is off-putting. I don't dislike it so much that if that's all there was that I wouldn't eat, but I would never order a runny egg.
The one exception is if it's on pasta, where the yolk helps to create a sauce once it's broken. I made some brown butter, pine nuts, and sage pasta one time with a runny egg on top. That was glorious.
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The extreme rise in the cost of pine nuts over the past decade really pisses me off.