Kenji's version of the complicated egg sandwich is probably the only one you'd ever bother with, cos it's a more conventional kitchen setup, but even he faffs about no end with it
I really like Kenji's stuff for Serious Eats because I'm a sucker for that postmodern style of cookery writing that treats all food like molecular gastronomy - like, approaching pizza toppings with scientific rigour or earnestly trying to produce the perfect melty burger cheese - but it does bother me that he's got a half bottle of Corona in his fridge. Like, who has half a bottle and then thinks nah, that's enough for now, best stick the rest in the fridge for later.
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