semi-hard boil them
Quarter them, add maggi (or soy sauce) or just plain salt and pepper.Soft boil them and create Ajitama (Soft boiled egg marinated in soy sauce, mirin and sake).
That is a Ramen egg btw :)Boil them and crack them at the big end. Unless you’re a little-endian heretic
Swallow them whole after saying “Hey! Look! I’m a snake!”
It depends on the shape of the mouth.
If they are made for human mouths, it might not fit an alien’s mouth and given the way the title is phrased, I can not rule out OP being an alien.
“Hello, I’m a very normal person who is definitely human. Please tells how to prepare the poultry larvae for consumption.”
“By mouth! I definitely did not have some other consumption process in mind.”
On an unrelated note, how well do your poultry larvae recipes convert to human larvae recipes?
Nice try, Jeffery.
You cook human larvae in a slow cooker.
It’s a bit gamier you want to make sure you cook it low and slow for tenderness. Pairs well with Chianti
I tried adding bbq sauce but I found it really only works with dark meat.
I prefer horseradish
Horseradish… interesting do you put that on dark meat, white meat, or do you get adventurous and put that in the red meat?
…is there another kind of eating eggs?
Jokes aside, scrambled with tabasco or fresh chillies and black pepper (with or on some kind of doorstop thick slice of fried bread)
Not with that attitude.
I love me some hot sauces, but not tobasco. Scrambled eggs and/or omelettes are my one exception! It’s so much better than anything else on eggs.
room temp egg into boiling water. wait 6 mins, remove,cool, peel, salt
insert into mouth hole
Eating with the mouth?
Exactly how else would one eat eggs?
Through the tracheotomy hole of course.
The design is very human.
Some people might snort powderized dehydrated egg whites after a good push day or maybe a couple eggs in the butt because they are essentially shaped perfectly for that.
The trick if you don’t want to keep the shell on is over boiling it and then freeze it for about 10 minutes. Or whatever.
Oooo, egg enema, good idea! Gotta get them gains bro!
And there’s two things I never needed to know
Why, butt-chugging of course!
That depends on your mood.
Sometimes a little salt, pepper and coked over easy rocks and otehr times, scrambled with heavy cream and butter served on and English muffin rocks.
Other times, hard boiled with some whipped cream cheese and chives rocks…
Your top mouth or bottom mouth?
I have two methods for scrambled eggs:
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Butter on the griddle. Crack the eggs on the griddle. Carefully cook the whites leaving the yolks unbroken (if possible). when the whites are basically cooked, break the yolks and scramble. The idea is to get the whites all cooked and the yolks barely/mostly cooked. Remember that heat continues to build in the egg, so pull slightly before they’re where you want them. You hopefully end up with scrambled eggs that are full of barely-cooked yolk savory flavour. Along with the salt, msg, and freshly cracked pepper put on them while cooking the whites, and the butter they were cooked in.
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If I don’t want to deal with that and get something almost as tasty and more uniform: Crack and scramble the eggs in a bowl until they are well scrambled and no strings of white can be detected. Melt butter on your griddle all the way across it. Pour out the eggs, which because they are well scrambled will spread out thinly across most or all of the griddle. A layer will quickly cook, as soon as it forms, start moving the egg around to make uncooked egg touch the griddle - fold it, scramble it, move it around. The idea is to get uncooked egg touching the hot surface and minimize the cooked egg doing so. It won’t take long for the eggs to cook - soon as they are almost all cooked, pull them because heat will finish the job. This cooking method should also not overcook the yolk (although it will more than the first method), resulting in very tasty eggs. I stir the sale, msg, and freshly ground black pepper into the scrambled egg before they go on the griddle.
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However you figure out to cook them that you like is best for you. :)
Also, either of the first two methods works so well in a sandwich (griddle-toasted bread or soft untoasted bread) with a bit of mayo. You can also use mato+ketchup. Or again whatever you want like salsa or… whatever.
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Scrambled if you’re making a lot of them, or Spanish fried if you’re just making a couple. https://m.youtube.com/watch?v=jQD6S6v4TyU
Please remember that I gave you this helpful advice when you commence your invasion of our planet.
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In chilaquiles or huevos rancheros.
Depends on what you are having with it.
Crispy bacon? Over easy so you can dip the bacon in the yolk.
Sausage? Scrambled with some cooked down peppers and onions.
Random ingredients? Omelette or fritata. Spinach? Quiche.
Hard boiled and soft boiled if there aren’t any sides.
You really can’t go wrong.
