Eggses!

[Reynard]

I do like scotched egg too

mmmmmmmm

 

[Dannyalcatraz]

I’ve eaten, enjoyed and cooked eggs most of the ways listed on the poll, so I learned that the poll would only let me pick 3.

So, limiting myself to that few poll options?

I will say this: yes, I have had and enjoyed raw egg. I was 1 of 4 teenagers on a chaperoned trip (with an expat) in Hungary, and having goulash with virtually every meal. (I love Hungarian goulash!)

At one restaurant, there was a single egg on the waiter’s tray when he brought the food to our table. And right before serving me, he cracked the egg into my bowl. I looked at it as our chaperone said, “Oh my!” He’d never seen the like.

The soup was not hot enough to poach the egg.

I broke the yolk, and stirred the egg in…and it was one of the best versions of goulash I’ve EVER had. The broth had a silky texture and richness that were unique and unrivaled.

That said, I know raw eggs can be a disease vector, so I haven’t eaten many since. The only other exceptions have been in classic Caesar salads.

But you can get similar experiences with soft-boiled or poached eggs. I’ve frequently gotten poached eggs in things like udon soups. And a soft boiled egg on a salad can be transformative.

 

[Desdichado]

Scrambled with cheese, diced onions, spicy sausage and hot sauce served on a tortilla. Or an omelet. Or over hard in a pinch.

 

[el-remmen]

I don't care as long as it's eggs. But I chose over easy, soft boiled and hard boiled as my faves. I only didn't choose sunny side up bc I find those hard to get right without breaking before they get to my plate - not because I don't like them.

 

[soviet]

Sunny side up: egg cracked into pan, heated until solid, yolk intact. Yolk solidity depends on how long it's cooked from mostly liquid to fully hardened.

Fried egg

Over easy: Flip the sunny side up egg over, but not for so long that the yolk fully solidifies, but remains unbroken.

Fried egg

Over hard: Flip the sunny side up egg over, keep it there until the yolk is fully cooked and everything is solid, and remains unbroken.

Fried egg

Seriously, these are just the exact same thing described three different ways. I can't tell any difference at all between the three descriptions other than only in the first instance do you crack the egg out of its shell, which I assume to be a mistake.

Even the labels don't make sense. If you said to me 'over easy' I would assume that meant a wet yolk and a somewhat wet white, but you tell me that isn't the case. None of three types of fried egg appear to include a definitive 'wet yolk' version, it's either 'definitely cooked through' or 'maybe'.

 

[jian]

Fried egg



Fried egg



Fried egg

Seriously, these are just the exact same thing described three different ways. I can't tell any difference at all between the three descriptions other than only in the first instance do you crack the egg out of its shell, which I assume to be a mistake.

Even the labels don't make sense. If you said to me 'over easy' I would assume that meant a wet yolk and a somewhat wet white, but you tell me that isn't the case. None of three types of fried egg appear to include a definitive 'wet yolk' version, it's either 'definitely cooked through' or 'maybe'.

Not really - both sunny side up and over easy generally have runny yolks (how runny depends on, honestly, the chef's preference) but over hard definitely has a firm yolk. If I'd ordered over easy (as I usually do) and got a hard yolk I'd be a bit irritated.

It very much lacks the precision of, say, ordering a steak, but even that is variable by region and convention. I often order a medium rare steak here in Vancouver but get zero blood, which is wrong by UK standards, so nowadays I usually order rare.

 

[soviet]

Not really - both sunny side up and over easy generally have runny yolks (how runny depends on, honestly, the chef's preference) but over hard definitely has a firm yolk. If I'd ordered over easy (as I usually do) and got a hard yolk I'd be a bit irritated.

It very much lacks the precision of, say, ordering a steak, but even that is variable by region and convention. I often order a medium rare steak here in Vancouver but get zero blood, which is wrong by UK standards, so nowadays I usually order rare.

Well, I'm responding to the taxonomy provided

 

[jian]

Well, I'm responding to the taxonomy provided

Yes, quite so - I disagree with the definitions. I guess even by those standards sunny side up is different from the other two by not being upside down, as it were.

 

[soviet]

Yes, quite so - I disagree with the definitions. I guess even by those standards sunny side up is different from the other two by not being upside down, as it were.

Even that doesn't make sense to me. Why does being (allegedly) upside down require a different descriptor? It would be like having 'obtuse sandwiches' being a thing and it's just normal sandwiches placed at a jaunty angle.

 

[Dannyalcatraz]

Even that doesn't make sense to me. Why does being (allegedly) upside down require a different descriptor? It would be like having 'obtuse sandwiches' being a thing and it's just normal sandwiches placed at a jaunty angle.

Over easy doesn’t change the available textures of fried eggs beyond making a runny yolk virtually impossible.

It’s also a tad more difficult to keep the yolk intact. Personally, I’d rather baste or lid-steam an egg instead of flipping it.

But it definitely changes the visual appearance of the egg, and as the saying goes, you eat first with your eyes. There are people in this world who will refuse an over easy egg, even if they like their eggs at the same doneness.