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All my burgers must now come like this

how-to-burger

Picthx Po-land

By Charisma Madarang

Charisma has an undying love for gritty literature and drinks coffee like water. She also hails from Toronto, Canada and is a die-hard Maple Leafs fan, sigh.

3 replies on “All my burgers must now come like this”

Cook it on one side, flip it and then put the egg in? Because the meat would cook much slower than the egg. I’ve had similar problems doing a camel’s eye which is the same thing, only with bread.

Room temp egg is a must, straight from the fridge will take longer to cook. Imo a 1-2 min covering the patty with a lid should also help the egg cook faster.

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