Slick Rick Quotes

I love eggs. Eggs are probably one of the most versatile things we work with.

I like eggs. My favorite way of cooking eggs is old school French.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I myself prefer my New Zealand eggs for breakfast.

I cook some damn good eggs!

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

Scrambled eggs are so simple, but they don't wait or taste better cold!

An egg boiled very soft is not unwholesome.

I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.

I have to have breakfast, and breakfast has to be eggs!

I love the smell of fried chicken.

French fries. I love them. Some people are chocolate and sweets people. I love French fries. That and caviar.

I have to have breakfast, and breakfast has to be eggs, whether in omelet form, hard-boiled, or over-easy.

Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.

I bet you think an egg is something you casually order for breakfast when you can't think of anything else. Well, so did I once, but that was before the egg and I.

I'm not into pancake things. I'm into eggs. Lots of eggs.

I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.

My go-to, I eat a lot of boiled eggs, egg whites.

The first meal that I learned to make was scrambled eggs.

I make egg whites... that's about it.

I'm a big fan of breakfast food. Literally, the simplest thing in the world - if you can scramble eggs without burning them, I'll eat them. It doesn't matter what time of the day it is.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

My go-to meal is soft-boiled eggs with toasty squares.

I would definitely make eggs for the rest of my life if I could.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.