Brown sugar, butter and soy sauce scrambled eggs. Anybody else do this?
>>20423333I can see the soy sauce working but I don't think I would enjoy sweet eggs.
>>20423339it's something about the soy flavor + the BROWN sugar specifically. You don't use a lot, maybe a tablespoon across 2 eggs. The sugar is an essential component, otherwise you'd just have salty eggs.
if i want to get fancy i do fish sauce, mirin, and smoked butter
>>20423339A lot of desserts have egg in them though.And then there's sweet, egg-centric food like egg tart, tamagoyaki and fios de ovos.
>>20423333>crack eggs>no cracked pepper
>>20423333Nice quads, but you still sound fat
>>20423333Recipe me, anon. What ratio do you use of eggs to other stuff?
>>20424892A small knob of butter a sprinkle of sugar to taste and a dash of soy sauce, to taste.
>>20425095If you like it good for you, but for me I'd rather have a country omelette. Made one this morning with two eggs, ham, monterey jack, cheddar and green chiles. Chef's kiss.
>>20423333have you tried not adding sugar to your dish?
>>20424892>>20425095 this guy was pretty correct. I'd say I usually add about 1 tbsp of each, butter, soy, sugar, per 2 eggs. But really I go by feel so it could be a little more or less.>>20425803yes, for my entire life I made eggs the 'normal' way without sugar, and then I discovered this forumla and I will never look back again
>>20423333Try adding red peppers, man.
>>20423379mirin is basically liquid sweetener
>>20425803have you tried not being a bitch
>>20426090i know, it's awesome
>>20423347>. You don't use a lot, maybe a tablespoon across 2 eggs>a fucking tablespoon for two eggs
>>20423333Fuck ok Gordon Unchecked Quads denied
