Eggs with salt or hot sauce

I'm a hot sauce person myself

Salt if I'm eating it with toast, hot sauce if I'm eating it with hash browns.

Correct answer

I like to drizzle mine with ketchup and make a small pond of mayonnaise to the side for dipping.

I just scramble my eggs in the juices that my sausages and bacon left in the pan

Salt, Pepper, and Meme sauce.

Why are even more people here falling for the fried egg meme? Are we so fucking stupid we don't know how to properly cook eggs?

Just write out "onii-chan" in the ketchup and serve it over some Gook rice, and you're practically in Japan

Totally depends.
Are you just talking about fried eggs? Then this is the correct answer.

Scrambled eggs? Just salt please.

Poached eggs? Just salt and pepper or some kind of sauce (like hollandaise, etc)

Soft boiled? Usually just salt and pepper, but sometimes hot sauce.

Shirred eggs? Just salt.

only if sauce contains garlic.

Ketchup if scrambled

Salt if hard-boiled

Hot sauce any other way (sometimes with scrambled/not alone)

Eggs are meant to be eaten with mayonnaise.

Mayonegg.

Soy sauce on simple fried/boiled eggs
salt+pepper and scallions in omelette

>eggs are meant to be eaten with eggs
sure pal, whatever you say

yeah and fuck Hollandaise sauce too!

More importantly: what kind of salt and hot sauce?

I say table salt and Tabasco sauce.

Kosher salt is too crunchy. PHS is memes. Table salt is juusstt right. Tabasco sauce is a vinegar bomb, but that acidity is perfect for cutting through the richness of egg yolk.

Also, over easy master race.

whynotboth.jpg

>what kind of salt
Kaliumpermanganate (KMnO4)
gives that tasty purle color

hot sauce is a waste of money. Buy a big container of cayanne powder and you're set for at least a year.

>Kosher salt
Is regular salt made of pig?
Do they drink kosher water™ too?

...

It makes you wonder how they survive if they don't have a rabbi following them around everywhere.

Snacking on american foreskins probably.

dude, pig salt is amazing. trust me

More correctly, it should be called 'koshering' salt rather than 'kosher salt' because it's salt used to draw out excess myoglobin, which Jews and Muzzies incorrectly believe to be blood (their religions command followers to eat no blood), in order to kosher (verb here, rather than noun) meat to make it permissible for consumption.
Kosher salt is characterised by the fact that it's not iodised and by its shape, which is flake-like rather than the grain-like shape of table salt.

The flake-like shape is supposed to give it greater surface area or s/t, FIIK.

Jokes on you! Americans don't have foreskins!

Well, the more I know.
Sounds like maldon salt, which is pretty good.
Do muzzies and jews never cook their steak medium too. in fear of blood?

Ayy Lmao

very mild hot sauce in my egg sandwiches, tabasco just tastes very unpleasant (I can handle the heat tho)

Eggs with homemade pepper jelly my grandpa gave me for my birthday, all on some rustic bread from TJ's.

A little horseradish and black pepper if it's by itself

Or on toast with sharp cheddar, a spicy brown mustard and black pepper

Black pepper is a must

theres always that one egg that gets fucked up