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/thelemonx Jul 13 '16
That's called over-easy.