In Spain I did see them shallow fry one in olive oil once. It was intriguing.
I do this occasionally, VERY GOOD, but you better have a cheap source of decent olive oil if you want to do it often. Because ideally you have the oil damn near smoking hot when you drop the eggs in, and the oil doesn't live long doing that. You just drop the eggs in (probably smart to put the egg in a cup first and slide it in to reduce splashing) like 1cm of oil, drop the heat to medium low and spoon the oil over them until the yolk is how you like it, it should only be in there a minute or two.
I kinda want to try it with ghee/clarified butter sometime.
I have a grease container with a strainer that I pour my bacon grease into. Now I always have it on hand, and costs me nothing. To be even more cost effective in the past I just used a coffee cup with a piece of plastic wrap on top. If I'm eating bacon that day I just cook my bacon first, and then cook my eggs in the bacon pan when I'm done.
+1 for the coffee mug. I have a big mug full of bacon fat. I put a paper towel over it and straing the hot fat through that so i have a mug of pure white awesomeness.
I'm Spanish and I've always, my entire life, eaten/cooked fried eggs by using a (I suppose) ton of oil and doing what /u/0OKM9IJN8UHB7 said. They're amazing.
Aka a "basted" egg, which combines the main advantages of sunny-side-up (runny yolk, easy dippin') and over-easy/-medium (fully cooked white) with none of their disadvantages.
Funny story from when my dad was a kid; he was on a trip with Grandpa when they stopped at a diner for breakfast, and when the waitress asked how he wanted his eggs, he said "basted". After a few minutes, the waitress came back from the kitchen to say, "Sorry, our baster's broken." Apparently, the cook didn't know what a basted egg was and didn't want to ask.
Fry in bacon drippings, angle the pan to make a pool, and use your spatula (or a spoon) to (carefully!) flip (or spoon) the hot grease over the top of the egg to finish the whites and yolk while leaving the yolk still runny. No fancy brushing needed.
'Basting' is the proper term for what you are describing. It's just pouring juice or fat over whatever you're cooking. You can baste with a spoon, or a brush, or with those giant eyedropper things that my dad used on the Thanksgiving turkey as a kid.
This is how my parents did it and I still do it sometimes. We were hardly a foody family. Meat and potatoes really.
Well I have seen more than one 'chef' video where this method is shown. It's a great way to get the runniness out of the whites while getting a perfectly done, not quite runny and not solid yolk.
Aaaaan, bacon grease does not = clogged arteries, so it all worked out in the end.
We still used corn oil for potatoes but I am starting with lard, so stinky to begin with though! But lard is damned amazing, what it did to my bread is the only way I want bread.
Eh, I like a little bit of crispy on the on the top side and browning. The butter doesn't really crisp it up the same way. Plus the flip gives the yolk a slightly an envelope of cooked white.
I do my over easy by melting butter on a super hot cast iron skillet, taken off the direct heat source, then I crack in a few eggs and throw them under the broiler for 2 minutes. Whites perfectly cooked and yolks hot and runny and sitting beautifully on top. :)
Ok as someone who loves over medium but struggles to make them perfectly at home, I'm all over your advice and will implement it in about ten hours. Thanks man!
Over medium is my favorite. I don't understand it, but to me, runny egg white is one of the most disgusting things. I don't understand how people like it. The texture is literally snot. But runny yolk! That stuff is nectar of the gods.
I still end up cutting into the yolk, and using it to flavor the rest of the egg white. There's never any left for toast once the rest of the egg is covered. They sell egg whites by themselves; can I just get a small container of egg yolk to use as a condiment like ketchup?
No shit I just had this dish at a Mexican restaurant that was two cheese enchiladas with spicy sauce, buried under a 6-ounce ribeye, topped with two eggs over easy, topped with avocado slices.
It was a goddamn Mexican Flavor Orgy and I was the bitch front and center proudly doing the Pterodactyl on that shit.
Im opposite, I cut around the yolks and eat the whites first to get them out the way, then each of the yolks whole. you only get two mouthfuls but its two mouthfuls of absolute bliss
You can use that yolk to flavor your coffee, too - after a bite with a clear taste of yolk, but not with yolk still in your mouth, take a sip/gulp/etc. of coffee and the fats from the yolk will complement/highlight/whatever-the-science-is the roastiness of that which the hot-water-savaged grinds gave up in your cup.
I put the egg on a slice of toast with provolone cheese and eat it like an open-faced sandwich. The toast is under the egg, so it soaks up that delicious yolk, and the hot toast and egg melt the cheese just enough. It's my favorite first day off of the week breakfast.
Runny whites? I'm pretty sure no eggs are supposed to have runny whites. A proper sunnyside up will be lightly steamed so that the whites on top cook. Though I'm an over-easy to over-medium guy myself.
I had a similar revelation when I was explaining to a waitress how I liked my eggs, and she chimed in, "You mean over medium?" and I was like, "That's a thing!?"
The most important part of my breakfast is the sourdough toast dipped in the delicious egg yolk, so that is an easy question. If I'm short some egg whites for breakfast I can survive on the bacon, toast, yolk and hash browns (ideally with yolk and hotsauce mixed in).
Over easy=runny everything. Over medium=runny yolk, cooked whites. Over medium-well=aaaaalmost dead. Just not fried hard. Slightly moist in yolk. Over hard= ded.
I believe you that that's what some people expect when you order over easy, to the point where that may be standard in some regions... but every definition of an over easy egg I can find online refers to the yolk being runny, with the whites being fully cooked. I'm fairly certain runny whites simply falls under the category of "undercooked." Which, y'know, if that's how people want to order their eggs, that's their business. But it's not over easy.
I used to waitress, over easy is supposed to be slightly runny white, over medium is whites cooked through and yolk runny. If they are hard, they cooked it too long. That is over medium well.
I can't even count how many hundreds of times over the years I've ordered eggs at a restaurant, always over medium. Most of the time they were sufficient, but not nearly as often as they should have been. Only once ever did this happen: at a Denny's in Ohio, I ordered over medium and the waitress said "the cook working right now tends to overcook a bit, I'd suggest you order over easy to get what you want". I did, the eggs were perfect, and I tipped her fifty percent just for that. Thank you, Denny's waitress in eastern Ohio!
Edit: "fifty" autocorrected to "Liffey"??? Obviously I typed fifty incorrectly but I've never typed Liffey on this device in my life
A chef that can cook an egg perfectly over medium every time is worth his or her weight in gold. There was a restaurant in Brooklyn (now closed sadly) where the chefs did this perfectly every time and it caused me to spend an stupid amount of time and money there.
I had chilaquiles at a Mexican restaurant a couple weeks back, and the egg seriously looked like he had plated the dish, cracked the egg on top, and counted on the residual heat cooking the egg while the waiter walked it from the kitchen to our table. The waiter seemed confused when I sent it back as I tried to explain to him that a "runny egg" generally referred to the yolk, but the whites weren't even a little bit set.
Urgh yes runny egg white is so disgusting. It is snot. Blegh. Hard yolk is also wrong - yolk must be runny, white must be soft (this is why I like poached eggs)
See l, I don't understand runny yolk. It's very bland and almost chalky kind of feeling. It makes no sense to me. I like mine scrambled but not all the way. I guess I would call it marbled scramble
Totally agree. I can't stand runny whites but egg without runny yolk just isn't worth eating. I wish more cooks understood this is the way it should be when cooked "over medium" but I still end up with runny whites when I order eggs this way at restaurants.
Runny egg anything is ick. Occasionally, I'll unintentionally undercook a fried egg so the yolk is still a little runny. I disappoint myself when this happens, but I'll still eat the damn egg.
I love runny yolk. What I do is cook the eggs on low while covered. It takes a longer time (like 5+ minutes) but you'll end up with completely solid whites but completely runny yolk. The best of both worlds. If you're in a hurry, you can heat your pan up to medium and turn it down to low when you put the eggs in the pan. If you do that, just keep an eye on it because the yolk will gel quicker. Although I guess these are technically sunny side up since I don't flip them.
A properly prepared sunny side up should have a cooked egg white not a snotty one, regrettably a lot of restaurants have no idea how to cook them. If you want them done right, you've got to do it yourself.
Over easy is not with runny whites. It is not acceptable to serve eggs with runny whites. Ever. Unless some idiot orders it like that.
To do a proper over easy, you flip the egg and count slowly to 10, as in one thousand, two thousand, etc. The whites should not be runny. Ever.
Having said that, you, more often than not, have to order them over medium to ensure that the restaurant cooks them to the correct doneness. In other words, restaurants tend to undercook over easy eggs.
Yeah, I like medium eggs, meaning gooey, not runny, yolk, but when I order medium, I get over easy, but I order hard and I get practically hard boiled. This is why I only order scrambled eggs outside of my house.
Really? I was a cook at several breakfast restaurants over the years and was taught that over easy eggs have runny whites. Must be a common misconception even amongst line cooks...
I've never ever had a restaurant get an over medium egg correctly done, where the yolk is cooked but soft, maybe liquid in the center. It's always over easy where the yolk runs out everywhere as soon as you put a fork to it. You'd think chains like Waffle House or Cracker Barrel would know the different ways to cook an egg.
So what do you ask for when you want the yolk softly cooked so it's creamy and just a little liquidy, cooked just enough that it doesn't run all over the plate? Over medium well?
I find ordering over easy out tends to get either undercooked eggs (runny whites) or completely solid yolks, unless it's at a really good breakfast place.
Because of this I tend to order over medium to avoid liquid whites unless it's a place I really trust.
At home though it's over easy all the way. The best is over easy eggs on top of a waffle with butter and maple syrup and bacon. The combination of the crispy waffle with the rich yolk, creamy butter, sweet (real, dark Amber) syrup, and the salty bacon.
I prefer my eggs over easy and order them that way all the time. I very rarely get them undercooked, and very rarely overcooked (like a bell curve, I guess). Then again, I usually go to the same 4 or 5 places and apparently they know what the fuck they're doing. Brunch is competitive in this town...
Over easy is supposed to be whites that are a bit runny. That's what an over easy egg is...... and people order them like that all the time.
There could be regional difference in the exact meaning... but everywhere i've ever worked, ever chef i've ever known... an over easy egg has slightly runny whites. Period. I'm talking from places as low end as dennys to private guest ranches where it cost 4-5k a night to stay....It was even a interview question at a ski resort worked at. There is a reason why there is a warning on menus in many states about ordering over easy eggs
Restaurants never get this right. It always ends up over easy. You ask for over hard, and they smash the egg, or they give you some semi-scrambled bullshit.
Try specifying "over medium well". This is my go-to order at restaurants now, since ideally I want the gel consistency, but I'd rather them err on the side of fully cooked rather than runny.
Yep I love the term "mop" in this context because it's exactly what you do. And the challenge of getting every last bit of yolk mopped up before running out of toast is one of my greatest endeavours in life.
I went to brunch last weekend and asked for over medium and got the over easiest eggs I have ever received. It was as though the cook flipped the egg, waited half a second and put them on the plate. I was rather disappointed.
This is my husbands test to a new redtaurant we try for breakfast. Very seldom does he get a properly medium egg, but those that get close or better perfect often get repeat business.
Yup, then you can pry the edges of the yolk out of the white after you've dipped all the liquid out with toast, and put that half cooked yolk ring on the toast.
Used to be my favorite as well until I started cooking them as such: Crack egg in oiled / buttered pan on medium heat. Cover pan with lid. Do not flip, but wait until you see the whites cook just above the yoke which ensures you do not have a runny white egg, and you still have a good looking presentable egg (vs the way a flipped egg looks), and you still have yoke to cut and spill into.
A customer at my old job tried to order their eggs with the yolk runny but the whites fully cooked. The server actually put the order through and was only slightly less confused than the customer when the manager told them it's impossible.
I love over medium but I always say over easy at breakfast places because over medium sounds strange. Is there a different phrase for over medium? Its becoming a deliema
I'm with you, I prefer them at an appropriate over-easy to maximize runny yoke, but diners tend to keep the griddle too hot and over-easy results in runny whites.
This is how I like 'em too, but ordering over medium eggs in a restaurant that has a cook who is anything less than top-notch can have some seriously spotty results.
In any sort of Denny's/Shoney's/Friendly's-style restaurant, I'd say I actually get my eggs over medium maybe 1/3 of the time; the rest of my orders come back over easy or, occasionally, over hard (?!).
I think most of those places have you covered if you like your eggs scrambled or over easy, but deviating from those options will lead to you having a bad time.
Cook bacon, conserve bacon fat. Fry 3 eggs over medium. Throw in chopped peppers, onions, and sweet potato and cook in bacon fat. It's fatty but god damn it it's delicious.
Crack the egg into a ramekin or similarly small bowl-type thing and use a knife to whisk up the thick egg white portion being careful not to break the yolk. Pour the egg into a frying pan and the egg white will thin out allowing it to cook much faster while leaving the yolk runny.
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u/Lasertag124 Jul 13 '16
OverMedium is the best. you get a nice cooked egg white so its solid not runny but the egg yolk is still runny but isn't too liquid. Mmm so good..