Eggses!

[Olgar Shiverstone]

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.

The difference is whether the egg is browned on both sides or just one.

 

[Morrus]

The difference is whether the egg is browned on both sides or just one.

Browned?!?!

OK, Americans are an actual different species.

 

[jian]

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.

Well no, a sunny side up egg has only been heated from one side on the frying pan so retains a fresh white and yellow appearance on top - a distinct difference between yolk and white. It does taste different, at least initially.

An over easy egg has been flipped halfway through cooking and is thus fried (with a light crust) on both sides. If the chef has been careful and not broken the yolk, you can get a nice runny yolk out of it.

 

[jian]

Browned?!?!

OK, Americans are an actual different species.

Oh come on, Morrus, surely you've had browning on a fried egg, it's the crispy chewy bit. No fried breakfast is complete without a little bit of browning on the egg. The only way to avoid it is by doing sunny side up and barely cooking it at all, in which case you get runny white as well as yolk, which I for one prefer to avoid (or by steaming the egg during cooking, in which case I'm not sure it's a fried egg).

 

[jian]

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?
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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.

I've had raw egg on steak tartar before, it's fine but honestly it's a hard dish to do well, even as Korean yukhoe.

On the other hand, partially cooked egg mixed into savoury dishes can be a very good idea. It's an essential component of Nagoya-style* mazesoba, which is basically a ramen with thicker noodles (but no soup) and a pork/beef mince-based sauce (not unlike bolognese in consistency) with green onions etc.; stirring a raw egg into it to cook slightly makes the sauce and dish more unctuous and delicious, not unlike the effect in a good carbonara.

*It's sometimes called Taiwan mazesoba but appears to have absolutely nothing to do with Taiwan.

I saw someone Jewish-American doing a "coffee egg' recently, which filled me with mild horror. It was apparently something their mum and grandma often did for breakfast. Yes, you make percolator coffee (already a terrible start) and then you stir sugar and an egg yolk into the coffee and drink the lot. No thank you.

 

[overgeeked]

For the longest time I hated the idea of microwaving eggs. They’re not great, but they’re a hell of a time saver if you’re in a rush.

There’s also frittata. Love a good frittata.

 

[Brendan Byrd]

The difference is whether the egg is browned on both sides or just one.

…and for me it is more about having tiny bits of bacon embedded in only one side or both. Eggs having been preceded in the pan by a pound of bacon.

 

[TheSword]

If you’re ever in Madrid go to a tapas place called El Minibar and try Heuvos Rotos. Yum yum yum.

 

[Gradine]

Oh come on, Morrus, surely you've had browning on a fried egg, it's the crispy chewy bit. No fried breakfast is complete without a little bit of browning on the egg. The only way to avoid it is by doing sunny side up and barely cooking it at all, in which case you get runny white as well as yolk, which I for one prefer to avoid (or by steaming the egg during cooking, in which case I'm not sure it's a fried egg).

I was about to warn you to never argue cuisine with a Brit but I then I noticed that your own location was in the UK so I will have to amend that statement to say that you should never argue cuisine with Morrus

 

[Olgar Shiverstone]

For the longest time I hated the idea of microwaving eggs. They’re not great, but they’re a hell of a time saver if you’re in a rush.

There’s also frittata. Love a good frittata.

Microwaved mug eggs are pretty good, and fast, plus you can add some cheese and toppings for a mini omelette. We also have a little fixture that you can make egg patties with in the microwave -- makes for good egg snadwiches & muffins.

Fritttata good. Quiche less so IMO.