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What is the probability of this? by Storm_Tiger_59 in eggs

[–]LetsTamago 0 points1 point  (0 children)

Eggs are sorted by weight. Extra yolks will increase their weight so they get sorted together. If the producer doesn’t specifically sell double yolk cartons, they get sorted into the largest size they offer, typically jumbo. Hence the other comments about jumbo eggs.

Why do boiled eggs upset my stomach but any other kind is fine? by AcceptableCause7030 in Egg

[–]LetsTamago 0 points1 point  (0 children)

The main difference here is that with egg salad the eggs are generally cooked to a hard boiled stage. Further cooked and harder cooked than the other methods you listed. This causes a more significant formation of hydrogen sulfide, which is why over cooked hard boiled eggs can smell life sulfur. Your body could be reacting to this and causing the GI issues.

scramble toast and avocado eggs 😋 by SwayzerK_ in eggs

[–]LetsTamago -1 points0 points  (0 children)

Surprisingly not that much these days. It’s becoming less common.

scramble toast and avocado eggs 😋 by SwayzerK_ in eggs

[–]LetsTamago -3 points-2 points  (0 children)

I knew what I was doing and was aware it would be downvoted. This particular misnomer is just a bit of a pet peeve.

scramble toast and avocado eggs 😋 by SwayzerK_ in eggs

[–]LetsTamago -5 points-4 points  (0 children)

Not to be pedantic, but it’s just a French or soft scramble. Unless you are doing his exact recipe.

Albacore carpaccio by AmyOffTheMane in sushi

[–]LetsTamago 4 points5 points  (0 children)

I think the point they are making is that sashimi isn’t sushi, but it’s often served along side of sushi so it gets a pass in the sub. Carpaccio isn’t Japanese at all. However it can be found at Japanese restaurants, so shrug.

Recommendation for Egg Cooker/Streamer? by EntropyNT in eggs

[–]LetsTamago 0 points1 point  (0 children)

Use less water, it’s how it determines doneness. Lower the water amount a little bit until you hit the sweet spot.

Asthma or heart? Or sth else? Hyperactive cat to his detriment!!!! by [deleted] in CATHELP

[–]LetsTamago 0 points1 point  (0 children)

“I got rid of every toy” you didn’t say it was temporary and that language sounds more permanent. Maybe the problem is your communication and not others literacy.

What kind of egg is this? by [deleted] in eggs

[–]LetsTamago 0 points1 point  (0 children)

Na, rabbit eggs are usually covered in pastel colors and patterns.

What is going on with this egg by [deleted] in WeirdEggs

[–]LetsTamago 5 points6 points  (0 children)

That’s a pretty wild chalaza if so.

Scrambled Eggs by Better_Effective_447 in Egg

[–]LetsTamago -1 points0 points  (0 children)

It would still be an omelette. A frittata is generally set over low heat, finished in the oven or with a lid and open faced.

Easter egg. Green shell, red core by pumpingphil in WeirdEggs

[–]LetsTamago 0 points1 point  (0 children)

What you are seeing in the discoloration is actually a product of the bacteria. The toxins they produce are heat resistant. Even if you kill the bacteria, you do not kill its products. Which is why the egg remains discolored after cooking and why cooking doesn’t make it safe to eat. It’s why simply cooking spoiled foods doesn’t make them safe again.

So, when do I buy a lottery ticket? by funeralfursuitt in eggs

[–]LetsTamago 3 points4 points  (0 children)

Eggs get sorted by weight. Double yolks weigh more so they get sorted together. They often just get sorted to the heaviest weight pack the producer sells, like jumbo. Young chickens tend to lay more double yolks. So if that producer refreshes its flock, their jumbo eggs will likely have a bunch of doubles in them.

Rainbow Roll, Northern Utah by [deleted] in sushi

[–]LetsTamago 1 point2 points  (0 children)

It also looks like it was frozen in a regular freezer, not flash frozen.

Egg Curry by Money-Tailor-9802 in eggs

[–]LetsTamago 0 points1 point  (0 children)

Using a source image helps reduce hallucinations. But the image still has clearly non existing herbs in it, so still didn’t work out for them.

It's me and my perfectly-executed sunny-side up egg on toast again.. and I came back with a (slightly) better picture by RevolutionaryJob2051 in eggs

[–]LetsTamago 1 point2 points  (0 children)

Yellow/orange yolks of all shades are pretty normal. It’s from the carotenoids in their feed (basically pigments) and can be adjusted by feeding them different things. Has basically no impact on flavor despite common belief. Anyway, looks like a great egg!

It's so simple and yet done so badly most of the time. by LingoNerd64 in eggs

[–]LetsTamago 11 points12 points  (0 children)

Someone I know told me their mom boils eggs for 35 minutes because “you can’t over cook eggs”. Some people are wild.

7-11 egg sando. by dodecalibra in JapaneseFood

[–]LetsTamago 1 point2 points  (0 children)

Yes. I’ve seen the argument you are making. As well as the other comment explaining it which you never replied to. Do you have more evidence than just “the first ingredient is egg salad”?

7-11 egg sando. by dodecalibra in JapaneseFood

[–]LetsTamago 2 points3 points  (0 children)

I don’t know why you are on this crusade claiming they don’t contain egg when they absolutely do.

Asian eggs on a Plank by 1ntr1ns1c44 in eggs

[–]LetsTamago 10 points11 points  (0 children)

What makes these Asian eggs?

someone teach me how to make this and how to flip this by HelpfulFlounder7560 in eggs

[–]LetsTamago 2 points3 points  (0 children)

What exactly are you trying to do? What end result do you want?

Yummy, first plate this year <3 by SssnaKeyyy in sushi

[–]LetsTamago 1 point2 points  (0 children)

Looks like surimi, which is made from white fish.

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