I like scrambled eggs to omelette. Less fried surface I guess.

Edit: shoulda said “same ingredients only” but I suppose this was clear enough.

  • FreddiesLantern@leminal.space
    2·
    23 days ago

    Omelette or sunny side up as they say (in Dutch we call it “horses-eye”)

    You get your dipping sauce for the croque monsieur you inevitably made to go along with it.

    And the outer edges crisp up far better to a nice and crispy brown if you use the right butter/temperature.

    Scrambled is fine too if you’re making a quiche sort of situation.