I think it’s a little bit the sulphur but more about that rubbery texture. I don’t love Brussels sprouts either but if roasted or fried they can be good imo
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness
I think it’s a little bit the sulphur but more about that rubbery texture. I don’t love Brussels sprouts either but if roasted or fried they can be good imo
Rubbery texture sounds like it could be solved by different cooking techniques. Small changes to how eggs are cooked can make a lot of different textures.
Everyone always says this. I’ve tried several ways. I’m revolted by anything recognized as an egg unless it’s a well made omelette, meaning the egg is very thin and consistent and the ingredients within are good enough to overcome any eggy-ness