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[QUESTION] What are your favorite spices to use in soups?
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I've recently finally learned how to fry eggs properly so they're solid on the outside, but with soft yolk and without the albumen turning into rubber. The key is to use the largest burner, have it cranked up to the maximum strength and preheat the pan on that. Splash just about a teaspoon of oil into it. While you drop in the eggs, throw away the shells and wipe your hand, the first egg should already solidify on one side. Turn them over, then cook for like twenty more seconds while cutting the albumen with the spatula. Takes two minutes total tops, and all the egg should slide right off into the plate.
Alternatively, you can just hard-boil a dozen of eggs all at once, put them in the fridge, and take them away over the week. Boiled eggs are fine cold.