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#21
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Over medium, Benedict, or scambled with cheese and bacon grease are my favorites.
And don't forget the f'n Tabasco. |
#22
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At home I normally fry them over medium. [/ QUOTE ] I don't understand what over medium means. This is my understanding: sunny-side up: eggs aren't flipped at all, so everything is runny on top over easy: eggs are turned carefully so the white is cooked but the yolk is still runny over hard: the yolk is intentionally broken when its flipped, so the yolk isn't runny where does over medium fit into this? and fwiw I like over easy. |
#23
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where does over medium fit into this [/ QUOTE ] Runny, but just barely? |
#24
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[ QUOTE ]
[ QUOTE ] At home I normally fry them over medium. [/ QUOTE ] I don't understand what over medium means. This is my understanding: sunny-side up: eggs aren't flipped at all, so everything is runny on top over easy: eggs are turned carefully so the white is cooked but the yolk is still runny over hard: the yolk is intentionally broken when its flipped, so the yolk isn't runny where does over medium fit into this? and fwiw I like over easy. [/ QUOTE ] In my experience: - Over-easy: yolk is all liquid, and the whites are not fully cooked (so they are a little runny as well) - Over-medium: yolk is all liquid, and the whites are fully cooked - Over-hard: cook over-medium a few extra minutes, and the yolk turns hard The reason why restaurants can't do over-medium is because you have a small window between easy and hard. It's pretty easy if you care about what you're doing, but if you don't give a damn it is brutally difficult to do it right. |
#25
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two options
1) sunny side up with toast 2) scrambled with a) pepper and hot sauce on top b) cheese cooked in |
#26
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Over hard or scrambled.
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#27
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[ QUOTE ]
[ QUOTE ] The reason why restaurants can't do over-medium is because you have a small window between easy and hard. It's pretty easy if you care about what you're doing, but if you don't give a damn it is brutally difficult to do it right. [/ QUOTE ] This is exactly right. When the eggs hit the plate they are hot, the warmer they're under is hot, the plate may even be hot. So what happens is that if the wait staff doesn't get them out immediately they keep cooking and turn out hard. |
#28
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two options 1) sunny side up with toast 2) scrambled with a) pepper and hot sauce on top b) cheese cooked in [/ QUOTE ] Option #1 is probably scrambled but this is a good list. |
#29
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Scrambled well, or in some sort of omelet.
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#30
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... in the form of a poll.
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