- Image by ? via Flickr
I have a reputation of cooking breakfasts. A lot of it is in the sell. Like, how do you get a fried egg to be more distinguished than another fried egg? And I have found the way to do it, where I like to have a really crispy bottom and a really soft top. There’s a trick to that, which is patience and really low heat for a long time. It may not seem that amazing to you right now, but try it.
