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Salt is for flavor, of course. If you're a pleb who doesn't use salt, then don't use salt. But you're missing on delicious flavors, herbal salt definitely goes well with egg for me. I have no idea what you mean with your rice and egg question but if you're planning on cracking one open and dumping it into boiling water with the rice, that sounds like a mess. And of course you can cook the rice at the same time as you cook the egg, assuming you got enough space to cook, which you should. You just want to use cooled rice to dump into the eggs so you don't get a messy, sticky meal, which is why the suggestion is to cook some in advance or use leftovers.
Rice gets sticky if you pop it on the pan and start working it when it's still warm. Just check the difference between rice you just cooked and rice that's been in the fridge overnight, you'll get it.
You want your sushi rice to be pretty sticky. You want to use short-grain rice and you do usually let the rice cool for a bit before you start doing anything with it. Dip your hands in water to prevent the rice from sticking to them.
Fundor's name comes from the book 'Eragon', because he was inspired from the series when I was 12.
Red Orchestra 2 aka PTSD the game, now available in Pacific flavor for all of those shrill seekers out there.
Red Orchestra 2 aka PTSD the game, now available in Pacific flavor for all of those shrill seekers out there.
Oh we did also watch Nichijou, that was pretty cute.
I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.Why add salt? I never use salt or pepper when I cook. Why would I want to add something like that?
Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.