>>16626668>hot sauce but its not super spicyFair enough. Hot sauce isn't the most popular thing here, actually never seen a bottle of it, so I wouldn't know at all. Kind of curious, now.
The one time I believe I ever got to try some out from a little packet, it was just terrible. I suppose I wouldn't mind having spicy sauce alongside some certain food, but, it's just unbearable when the garbage taste of the sauce overpowers the food itself.
Speaking of, wouldn't that be the case with boiled eggs? That it would completely overpower the taste of the egg.
Which, I guess isn't a problem if you actually like sriracha sauce, now that I think about it.
Smart, actually. The one problem with boiled eggs is the egg white. Egg whites are terrible. Dipping them into sauce would remedy that, I think? They already lack any taste whatsoever, so, it's not like there's anything for the sauce to overpower.
But it'd be a shame for the yolk. That part is actually good, and if you didn't get to taste any of it because of the sauce, then, damn.
I guess I'm assuming too much of something I've never had, though. Maybe it perfectly blends in?
>I just take a small bite off the top of the eggOh. So, you don't dip the white in the sauce and have it by itself instead?
What the fuck. There's no way that you actually enjoy egg whites, right?
Even if it's a single bite, you shouldn't put yourself through the torture of having them without anything alongside.
Seriously. It makes sense that you want the yolk to dip straight into the sriracha, sure, but why not dip the initial bite into it as well? Are you just trying to conserve the sauce or something?
You could also simply pick the roof of the egg off, so, yeah. No excuse. Come on.
>the yolk should be creamyAaaa. No way. I can't stand creamy yolks. Their textures are too messed up.
Still, I guess that makes sense. The thought of it mixing together with the sauce is horror to me, but each to their own.
Charlim.
