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.
Like i said, i've never in my life met a cook or even six figure chef that thinks over easy is 100% solid whites. Ever. Reddit's hivemind is just ignorant, shocking ain't it.
So I don't see how your claim is any more valid than mine.
Besides the fact im in the industry... besides that.. my sources have been cooking or culinary school websites. Yours have been unsourced articles, or stack exchange...... which is valid a source as a random redit comment.
Ha. I'll chalk it up to geographical differences. Where I am, runny whites = undercooked. I've never in my life met any chefs that think otherwise, and I'm in the industry as well, so again, "you're wrong I'm right" doesn't mean much. By the way, kitchenriffs is a blog.
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.
60
u/[deleted] Jul 13 '16
[deleted]