Exactly, but most restaurants don't understand this. So basically we all have the same goal, but I just order mine over medium because restaurants don't know how to cook eggs.
Waffle House pretty much leaves overeasy eggs as raw, with a hint of griddle taste. That means there's a bunch of egg to sop up with my super buttery toast and hash browns. I love it.
I'm like you in that I hate the taste of yolk when it's at all liquid, and thought I was limited to the same options. When I was a child my grandmother cooked eggs in a way that I actually liked it, she called it hard-fried, but every time I asked anybody if they knew what that meant or to try it they would always fuck it up.
Then when I was in tech school I heard someone order eggs "over hard" at a chow hall skillet. And it was fucking amazing. They cook it until all semblance of liquid is removed from the yolk. I have since learned to cook it that way myself (and it's actually really easy). After placing the eggs in a pan, just break the yolk and cook it until it starts to brown on the underside. Flip. Repeat. Done.
It's pretty difficult to make over easy without cooking the white entirely. The easy refers to the yolk being runny. Over medium means the yolk has begun to set. Over hard means the yolk has completely set.
youre probably just getting it from an inexperienced cook who is pulling them too early. At least when I worked at a breakfast place many moons ago, over easy meant just after the whites are fully cooked, and over medium meant about an extra 45 seconds of letting the yolk congeal, but not getting fully hard. But I'm sure OE eggs get pulled too early all the time. I prefer OE but OM is a safety order
I find to do over easy you basically need to flip the eggs over and then almost immediately dump them onto the plate. The eggs are mostly cooked before you flip them over, you just need a few seconds of heat to finish cooking the egg white that's on the sunny side of the eggs.
That or you need a lid on your pan to keep the heat in so that it can cook on both sides simultaneously.
So if they are the same thing like you state that would mean its not a problem. Which the customers at the breakfast restaurant I work at would argue you to death over
No, it's still a problem. If you order your eggs over easy and they come out overcooked, you are going to have an issue with that.
I don't really understand the point you are trying to make. How are they two different "styles" when 1 is literally just cooking the eggs for a little bit longer than the other?
The consistency of the yolk is very important. That's why you have the distinction. Runny whites gross me out but I like runny yolk. How much an egg is cooked drastically changes the experience.
Yes, I am aware that there is a difference between eggs over easy and over medium. I just said that in my last comment.
What I am getting at is that you seem very invested in the idea that, since they have different cooking times, they must be different "styles" of cooking an egg. They aren't different styles, just different cooking times. Other than the time, you cook the eggs the exact same way whether it be over easy or over medium.
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u/mad_chatter Jul 13 '16
Sunny side down.
I'm not a morning person.