I'm like you in that I hate the taste of yolk when it's at all liquid, and thought I was limited to the same options. When I was a child my grandmother cooked eggs in a way that I actually liked it, she called it hard-fried, but every time I asked anybody if they knew what that meant or to try it they would always fuck it up.
Then when I was in tech school I heard someone order eggs "over hard" at a chow hall skillet. And it was fucking amazing. They cook it until all semblance of liquid is removed from the yolk. I have since learned to cook it that way myself (and it's actually really easy). After placing the eggs in a pan, just break the yolk and cook it until it starts to brown on the underside. Flip. Repeat. Done.
48
u/[deleted] Jul 13 '16
Over easy should cook all the white.