Cook Every Style of Egg

Make one egg each style: scrambled, fried (over easy), and poached. Document your process and results.

Scrambled: low heat, stirring constantly, remove from heat early

Fried over easy: medium-low heat, claw grip if cutting anything, confident single flip

Poached: barely simmering water, splash of vinegar, crack into a cup first

Eat all three and note what worked and what didn't

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Which style gave you the most trouble? What would you do differently next time?

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