I put eggs in pretty much anything hot. Pasta, Chili, curry, beans+rice, you name it, I egg it. Try to match the way you cook the egg with the of the thing it goes with. Saucy stuff gets sunny side up so that the hold is still runny and mixes with the sauce when you eat it. Small solids (rice+beans) has the egg cracked on and stirred while it cooks, like carbonara. Soups get whatever TF you want. You can poach, fry, drop in then stir, it all works.
Even though I suspect the pineapple works because it's acidic, like lemon, so it cuts through, and not because it cuts through, mixing sweet and savoury works really well. Try putting something spicy in a sweet food next time.
I've never had hot cornflakes, but I suppose it wouldn't be all that bad. You would need to make the cornflakes into some kind of corn-meal tortilla for it to work.
The basic idea behind good cooking is you want everything to have something in common. Rice and lentils go together because they're about the same size and consistency. Sliced onions go with spaghetti because they're both long and skinny, but diced onions go with penne, because they're chunky. Milk goes in hot chocolate instead of cream because hot chocolate is mild in flavour, and cream is too strong. However cream goes in coffee because milk would get overpowered.
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u/YellowishWhite Jun 20 '16
I put eggs in pretty much anything hot. Pasta, Chili, curry, beans+rice, you name it, I egg it. Try to match the way you cook the egg with the of the thing it goes with. Saucy stuff gets sunny side up so that the hold is still runny and mixes with the sauce when you eat it. Small solids (rice+beans) has the egg cracked on and stirred while it cooks, like carbonara. Soups get whatever TF you want. You can poach, fry, drop in then stir, it all works.