What kind of egg are you

Just throw something on Yes, I am obsessed. HELL no. I try my best. That doesn't make me a goody-goody! Does it? Not really. I'm not necessarily mean, but I definitely don't fit in with the crowd enough to be considered a "goody-goody". Nothing that would get me in jail.. It's not like I have a choice. There's just nothing for me to DO that's bad Chick flicks! Chainsaws, zombies, the works. Something morbidly depressing and Victorian era-esque.

Anything like The Titans. I talk, but usually about things so horribly sad some call it emo that I don't GET a lot of people to talk to me. Strong and silent. Grunting is not above me. Bubbly and LOUD. I talk To my action figures I love talking, but I'm not all obnoxious about it!

Six feet under. Professional sports career. Video game designer. Messy food is absolutely my favorite. I want the kids menu but it says I have to be 12 or under Some spaghetti to share with my date. Anything I can eat with a fork and knife. I'll eat just about anything.

Colorful food is the bomb. People often describe you as the optimist of a group. Regardless of how bad the day, or maybe even the week, you always seem to be the person to infect people with your cheeriness. You've got a keen eye for picking out the good in almost every situation and all of your friends love how you can turn their frowns upside down! Although people might instantly want to label you as a lazy person, you really aren't.

There's nothing wrong with going with the flow and agreeing to plans that your friends made. You've often been described as a free spirit, and not in a ghostly supernatural sense. You're always ready to hop along on plans and have a great time. Often times you're nervous of big crowds and that's perfectly ok!

You're the kind of person that people always describe as cute and adorable and honestly, that's probably one of the coolest things ever. You may be shy when people first get to know you but all of your friends really know how freaking cool you are on the inside. I hate to say this, but I think you may be able to join Humpty Dumpty on that wall of his. Trust me, that isn't a bad thing. Even though you might sometimes come across as stubborn, most people realize that you only do what you do out of good intentions.

What they don't realize is that you've got one tough shell and that you will probably always be someone people can lean on. Ah, so you're the mischievous one everyone always talks about. We've all heard a lot about you and honestly, you hold up to your reputation quite well. Aside from a basic scramble, you might be fuzzy on the rest of the styles. Is there more than one kind of scrambled egg? The consistency of eggs you choose primarily comes down to cooking techniques, but they also branch out further.

The approaches include boiling, frying and baking, which all produce unique makeups. There are many ways you can prepare eggs in the kitchen.

Heat from boiled water, steam or a buttered stove-top pan can give your eggs their shape and consistency. The doneness of eggs changes from method to method, too. With the shell still intact, hard-boiled eggs are a simple technique. After placing eggs in a pot, cover them with at least an inch of water. The internal temperature should be more than degrees Fahrenheit when you remove them from the stove. You can begin peeling them to test out their tasty, dense yolks or save the de-shelling for later.

When properly cooked, the white and yolk should harden, and the inside should be firm rather than rubbery. An overly hot batch of water or overcooking can give the yolks a green tinge.

You can store the eggs in their shells or peeled. While hard-boiled eggs are solid, they have a limited shelf life. Shell-encased eggs can last in a refrigerator for about a week, while you need to consume peeled eggs within a day or two.

Soft-boiling solidifies the egg white but keeps the yolk tender since they each thicken at different temperatures. Making soft-boiled eggs is remarkably similar to making hard-boiled eggs.

Start boiling enough water to submerge the eggs completely, then gently place your eggs in the pot. Cool off the eggs immediately when the time is up to achieve a soft middle. The natural membrane from the shell protects the egg for storage, but because the yolk is more vulnerable, they only last a short time. Use them within a week or dig into them on the spot. As arguably the easiest way to fix eggs, scrambling splits off into a few categories, and it comes down to the moisture level in the pan.

For a hard-scramble, you can leave your eggs without any liquid left. You can crack one egg or several, unloading the contents of the shells into a bowl. Check to see if any fragments of the shell made it into the container. Next, stir the egg with a whisk to combine the egg white and yolk. Heat a skillet, then pour the mixture in. As the egg cooks, use a spatula to stir the egg until all parts are equally stiff.

These pair well with toppings like cheese and chives, or they can stand alone with a light sprinkling of salt and pepper. The leftovers expire after around three to four days in the fridge. If hard-scrambled eggs are too dry for you, soft-scrambled may be the solution.

These still eliminate the liquid egg, but they retain more moisture for a lighter consistency. Just like the previous kind, you should crack and whisk the egg in a bowl, then distribute the blend in a skillet. Motion can introduce air pockets to release the moisture. To officially be done, the egg can be gooey and fluffy without holding unsafe liquid.

With a side of bacon or atop a slice of toast, soft-scrambled eggs are tasty. Creamy scrambled eggs are the perfect way to embrace indulgence at breakfast. Warm up the butter in the skillet, then merge the fresh eggs with the pools of butter. The trick to detecting a fully done creamy egg is to take the temperature of the eggs.

It should reach degrees Fahrenheit. You can also look for run-off that resembles egg rather than butter or milk. To construct an omelet, beat an egg and transfer the combo into a pan.