"I like my fried eggs over-easy, with the yolk still runny, so once the whites are almost completely set, I flip them over briefly to set the other side, and flip them back again for plating—solely for aesthetic reasons."
“For the unfamiliar, aquafaba is the name for the cooking liquid from beans and other legumes, and it behaves remarkably like egg whites. Aquafaba will whip into fluffy peaks, whether it comes from canned beans or from soaking and cooking dried beans..."
"I like this best with small, waxier potatoes, but if you want to go wild, you could try a mix of potato varieties — even sweet ones.”
Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.
One-pound beef top sirloin steak boneless, cut 1-inch thick, may be substituted for ground beef.