25/02/2024
(English Version is below)
#目玉焼きへのこだわり
私は人それぞれの目玉焼きへのこだわりが好きです。卵黄と卵白の焼き加減には個人差があります。半熟でトロリとしたものが好きな人もいれば、しっかり焼かれたものが好みの人もいます。どちらが正解と言うことでもなく、人それぞれの好みがあって、素敵だと思います。
ちなみに私は油を少なめにして、卵黄の外側がちょっとだけ固くなった両面焼き派です。夫は油を多めにすると外はカリッとする派です。焼き加減は気分によって両面焼きと片面焼きで変わっていきます。
そんなに異なっても、二人が平和で生活していることが面白いと思っています。
皆様のこだわり、ぜひコメントで教えてください！
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私たちは香港からのカップルです。京都伝統大学校で通っており、同時に京都で小さなビジネスを始めました。私たち日々の生活や日本の伝統的な美術や工芸品を皆様にシェアしたいと思います。
ぜひ .living をフォローしてください！
I found that the preferences people have for sunny-side-up eggs are really interesting. There's a personal difference in how people like the yolk and egg white cooked. Some prefer it semi-soft and gooey, while others like it well-cooked. Neither is considered the correct answer; everyone has their own taste, and I think that's wonderful.
I prefer using less oil and cooking both sides until the outer part of the yolk becomes slightly firm. My husband, on the other hand, likes to use more oil to make the outer part crispy. Sometimes he likes cooking both sides and sometimes he prefers to cook just one side,everything depends on his moods.
Even with such differences, we live peacefully together.
I'd love to hear about your preferences!
So please share them in the comments.
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We are a couple from Hong Kong, currently studying at a traditional art college and embarking on the journey of building our small business in Kyoto. We've created this account to share our daily lifestyle and showcase Japan's traditional art and craftworks.
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photo:
text: .hiyori
