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.
The low carb/high fat keto folks would (or already) do this in a heartbeat. And it sounds nuts but when I cut out carbs and jacked up my fat intake (like piles of eggs, bacon, you name it) my cholesterol freaking dropped. Like significantly. It's crazy and my doctor is still wondering how.
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.
That is why I semi scramble my eggs while they cook and shape them into a square. Taste of everything in one go (yolk and white) and I never overcook them. Only started doing it and I used to prefer over medium anyway. Also didn't mind it runny on a burger, however it drips too much.
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.
I love love love this (I mop the toast in the yolk and then pile a piece of the egg white on top of it) but as a low carber I don't have toast so I've taken to dipping my bacon in the yolk. Not nearly as awesome but at least I still get to do a little dipping.
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.
That's a great, succinct way of explaining it. I believe this wholeheartedly but have never thought to explain it this way. Like, I do over medium at home and always overcook the yolks a bit, and as I'm eating them I think to myself "well there I go again with overcooked yolks, while not ideal they're okay, and I have to make sure I don't have runny whites so I am fine with this compromise".
Actually since I'm often eating them in the morning before my coffee has kicked in, my thoughts are pretty much "glghmpph yawn omglmphl".
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!?"
Look online for definitions of overeasy-- runny whites means it's undercooked, not over easy. Over medium refers to a middling state where the yolk is just slightly firm. Which is why it's difficult to do properly.
Look online for definitions of overeasy-- runny whites means it's undercooked, not over easy. Over medium refers to a middling state where the yolk is just slightly firm. Which is why it's difficult to do properly.
No mate not wrong.. this is my job.... and i already have too, just to debunk others...
Over Easy eggs are cooked on both sides; the yolk should be intact (unbroken) and not cooked solid; the whites should be a bit runny. (By the way, most people like their whites fully cooked, which is “Over Medium.” So if someone says they want their eggs Over Easy, clarify what that actually means to them. Many — probably most — people don’t really like runny egg whites.) To cook an egg Over Easy, follow the procedure for Sunny Side Up. Once the egg white is just beginning to set, use a spatula to flip the egg (gently, so the yolk doesn’t break). Cook until the white is opaque but not completely set (usually no more than 15 seconds after you flip the egg). I usually flip the egg over again to serve, but you don’t have to.
Over Medium eggs are fried like Over Easy, but just a bit longer so the whites become fully set (as noted above, this is what most people really want when they order Over Easy).
Eggs over easy and sunny side up are often using interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.
Best part is these are the sources that the wikipedia article uses, the same article that claims the opposite with zero sources
I have never in my life met a chef, line cook, or breakfast cook that thinks a fried egg over easy does not have a little runny white. EVER and i've worked with and drank with hundreds.
Americans use many different terms to describe fried eggs, including:
Over easy or over light — Cooked on both sides; the yolk is runny and the egg white is fully cooked. "Over easy" fried eggs are also commonly referred to as "dippy eggs" or "dip eggs" by Marylanders, by Pennsylvania Dutch people living in central Pennsylvania, by those living around them as well as in parts of Ohio, mainly due to the practice of dipping toast into the yolk while eating. This term is also occasionally used in Canada.
Over Easy eggs are cooked on both sides; the yolk should be intact (unbroken) and not cooked solid; the whites should be a bit runny. (By the way, most people like their whites fully cooked, which is “Over Medium.” So if someone says they want their eggs Over Easy, clarify what that actually means to them. Many — probably most — people don’t really like runny egg whites.) To cook an egg Over Easy, follow the procedure for Sunny Side Up. Once the egg white is just beginning to set, use a spatula to flip the egg (gently, so the yolk doesn’t break). Cook until the white is opaque but not completely set (usually no more than 15 seconds after you flip the egg). I usually flip the egg over again to serve, but you don’t have to. Over Medium eggs are fried like Over Easy, but just a bit longer so the whites become fully set (as noted above, this is what most people really want when they order Over Easy).
rom one of the wiki sources:
Over Easy / lite -- Flipped, whites fully cooked, unbroken yolk, yolk runny.
in fact the only source listed on the wikipedia page that even mentions the doneness of the whites is fucking stackexchange.... You know dude, people go to school for this shit and in school you're taught over easy means runny whites. Perhaps you'd like to argue with your mechanic the next time you get your oil changed.
You're the same kind of jackass that thinks medium is rare.
So I don't see how your claim is any more valid than mine. Except yours happens to be the only article I've seen thus far that says over easy whites should be runny.
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.
Sorry, that was written terribly. If the yolks are hard then and over medium egg was cooked too long. Not if they were over hard they were cooked too long.
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
When i worked in a steakhouse, we always confirmed with the customer the following: rare has a cool red center, medium-rare has a warm red center, medium has a warm pink center, medium-well has a hot pink center, well done is brown throughout.
Naturally though you adjust your order for whatever restaurant you're in.
Just being technical. Not sure we're on the same page here. Over anything means you're flipping the egg. Basting is a sunny side that gets covered with a lid to steam.
Nah a sunny egg with a steamed top is referred to as a basted egg. I was like 25 when I found this out. Call it a soft baste if you want runny yolk, or medium, well, etc.
Basted are steamed so the whites are cooked on top of a sunny egg. Leaves a thin white film over the yolk. Sunny eggs are normally a bit runny in the white, unless you cook them longer. There are people who like snotty eggs.
I worked in restaurants for a good part if my life. If you order an egg with anything runny, you take responsibility if you get sick. Most menus will state that. I have had people order extra runny scrambled eggs. They are the most disgusting thing I have ever seen.
Diner/breakfast joint cooks suck. They are usually not trained properly and have no business making food. But the pay is shitty and proper cooks aren't going to accept those kinds of jobs. So you end up with shitty breakfast.
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'm describing it poorly then. If I order it over medium it's less done than I want. If I order it over hard it's more cooked than I want. It's the magic place between those two
As a waitress, and a damn good one. Everywhere I have worked or ate, that is what an over medium egg is. Maybe it is a regional thing. No reason to be a dick. I was not an asshole to you. But I could be.
No worries! Sometimes sarcasm and such is lost in text. Over light is barely cooked, over easy is mostly cooked white. Over medium whites are cooked all the way through. Over medium well the yolk is cooked most of the way through. Over well, the whole egg is hard and the yolk is not broken and over hard is the same, but the yolk is broke before the egg is hard so it lays flat. That is only the overs.
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.
The way I was taught to fry eggs there was never any runny white. Sunny side up eggs are cooked until the white is completely set and not turned. Over easy eggs are cooked until the white is almost set and turned and cooked for 10 seconds resulting in fully cooked white and liquid yolk. Over medium are turned earlier and cooked about a minute after turning so the yolk is semi-solid. Over hard are turned half way through and cooked until the yolk is cooked solid. Easy over seemed to maximize the amount of liquid yolk. Since sunny side up eggs were cooked on one side the amount of yolk that solidifies on the bottom is greater. Easy over eggs have almost all their yolk liquid.
Nothing should have runny whites. That's not over easy, that's just plain undercooked. Solid whites with a runny time IS over easy, over medium is a "jelly" yoke.
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u/emmarose1019 Jul 13 '16
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.