I ask because this morning my lovely husband made us breakfast.
He likes to flip his egg and briefly cook the top where as I like mine half runny and half semi set with a non greasy (I’ll put them on kitchen towel briefly to achieve this) and completely white bottom.
This morning because he’s not used to the hob here he produced (and I know I’m going to sound oh so ungrateful now) a type of fried egg that I can’t abide, to the extent I can’t eat the white, I find the flavour metallic.
But I know some people like it so how do you have yours?
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Crispy bottomed eggs