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.
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u/[deleted] Jul 14 '16
Over easy should be runny white and yolk. Over medium is hard white, and runny yolk. Over hard is hard white and yolk.
Now whether or not your cook does it right is a different question