fried eggs

It really depends on the application and accompanying food.

over easy every time

gettin down on fried eggs

egg in a basket

I like over easy, but household food safety regulator requires scrambled or over hard. Feel like my kids are being deprived.

household food safety regulator

Can someone googleproof Hunt3r's wife's name?

I like a pretty hard fried egg myself, sometime over the years I changed from liking a runny one.

over easy every time

― just sayin, Wednesday, December 19, 2012 8:23 AM (37 minutes ago) Bookmark Flag Post Permalink

otmfm

whichever method leaves the yolk the runniest

What is over hard?

I hate runny yolk - it disgusts me and makes me feel sick. They need to cook the shit out of them so they're well done. Is that over hard? That's what I like.

that's over hard, enbb.

Over easy 98% of the time; occasionally sunny side up. But a fried egg with a hard yolk is a waste of perfectly good cholesterol and goes into the dog's bowl.

over easy

Why would you have them over hard when you could have them scrambled or in an omelette even?

Sunny side up is the only acceptable answer to this question.

OM

i like it to crawl, not run

Which of these would be "runny yolk for dipping chips in"?

Either of the first two.

I grew up on scrambled eggs, it took working in a kitchen and frying eggs for approx 70 people a day to realize the genius that is over medium. Over medium, all the time, every time.

Over medium, definitely. Runny yolk but no creepy bits of runny whites.

om best for a fried egg sandwich imo

over medium if I'm just eating the egg, over easy if I have toast to sop up the egg yolk

Which of these would be "runny yolk for dipping chips in"?

― nate woolls, Wednesday, December 19, 2012 9:51 AM (6 minutes ago) Bookmark Flag Post Permalink

A practice known in Maryland and Pennsylvania as dip-dip eggs or dippy eggs.

'Sunny side up'. That's what fried eggs are for - dip your buttery slither of toast right in it. If you don't want it runny, have scrambled eggs.

Mmm, I'm about due for one of my One Step Closer to Delicious Death sandwiches: bacon, fried egg, sharp cheddar and green chilies.

one of the wisest things ever said about egg yolks:

for me the thing with yolks is, like, I have nothing against male ejaculate, I just don't want to mop it up from a plate with toast

― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Monday, August 9, 2010 12:44 PM Bookmark Flag Post Permalink

om best for a fried egg sandwich imo

egg over medium, cheddar cheese, salsa, and frank's red hot on a toasted kaiser roll (or english muffin) is my go-to breakfast sandwich.

(w/ plenty of black pepper)

poll would have worked better with definitions of each term tbph but whichever one means dippy yolk

that's a quality breakfast sandwich xp

wait, male ejaculate tastes like egg yolks?

...

No.

i wish

poll would have worked better with definitions of each term tbph but whichever one means dippy yolk

I managed to work it out for myself, but I'm happy to help out here. A clue: the sun is yellow.

no wait what

according to wikipedia over easy is the "dippy egg" variety

Why would you have them over hard when you could have them scrambled or in an omelette even?

it's totally different. you still get the separation of white and yoke, and the full hit of pure yoke.

deep hit of pure yolk

both egg sandwich recipes itt sound pretty boss

my boss recipe: the fried fried egg sandwich. fried egg in fried bread. ketchup. egg style as you prefer. heart attack optional.

deep hit of pure yolk

better

over medium but i more into poached these days

i more

Why would you have them over hard when you could have them scrambled or in an omelette even?

Sunny side up is the only acceptable answer to this question.

― Matt DC, Wednesday, December 19, 2012 9:40 AM (58 minutes ago) Bookmark Flag Post Permalink

otm

if you dont like yolk you shouldnt be eating eggs

i don't eat eggs

the thing about a good sunny side up egg is you can put it on almost anything and it improves the dish exponentially. salads especially. over hard eggs dont do that

get out of this thread youre not wanted here

Sunny-side, but I baste the yolk with the fat just before removing from the pan. Cooked & runny & tasty. Uncooked white bits are gross tho.

Latest egg things:

Omelette Arnold Bennett - smoked cod or haddock poached in milk with a few peppercorns and bay leaf, make white sauce from the poaching liquid, return poached fish chunks to the sauce, add tarragon and fresh flat parsley. Three egg omelette in frying pan, on low-ish heat until base firms up, layer fish sauce over omelette surface, scatter some grated parmesan over the top, then run it under a hot grill for a minute or two until top goes a bit golden. DO NOT FOLD.

Mushroom and goat's curd omelette - sauté a bunch of mushrooms, set aside. Drizzle the mushrooms with truffle oil if you've got it, thyme if not. Two egg omelette in pan. Three/four teaspoons of fresh goat's curd on omelette surface, let it firm up a bit, return mushrooms to pan and add chopped parsley, fold over.

Chorizo home fries - if in London, buy chips on the way home. The next morning, chop up the chips into cubes. Next, fry c. 100g chorizo sliced from a ring (as opposed to salami-style chorizo slices) in some olive oil, take out sausage from pan, leaving amaaaazing frying oil sweated off the chorizo. Fry a small chopped onion and a de-seeded, finely chopped red chilli in this oil, return chorizo to pan. Add as many of the chopped chips as the pan will allow, then mix thoroughly with the chorizo/chilli/onion and season. Pour 100ml water into the pan to deglaze it and send all the flavour into the potatoes. Let the base brown, then flip over in stages and make sure you've got a lot of golden bits throughout as if these are hash browns. Crack an egg for each person (minimum 2 eggs), dust the yolk with paprika, salt and pepper, cover pan until eggs are set but yolk is still runny. If you are really hung over, this one's a winner.

I have a toaster that cooks eggs now.

Technically speaking, I'll bet any toaster can cook eggs.

and boil water

I have a toaster that cooks eggs now.

― Jeff, Friday, November 20, 2015 4:01 PM (8 minutes ago) Bookmark Flag Post Permalink

the heck is this?

buy chips on the way home. The next morning, chop up the chips into cubes.

i'm sorry, what

http://www.amazon.com/West-Bend-TEM4500W-Muffin-Toaster/dp/B008LTIYN2

It does soft and hard boiled eggs really well. Poaching less so.

pfft, haven't you even got one of these
http://www.theguardian.com/lifeandstyle/2015/jul/15/kitchen-gadgets-review-egg-master-horrifying-unholy-affair

http://nerdapproved.com/wp-content/uploads/2010/05/egg_toaster-590x388.jpg

lol the eggmaster looks like a fleshlight

It is truly a fallen world.

https://s-media-cache-ak0.pinimg.com/736x/b9/3d/80/b93d8052443a0db3f1664582cbd09f69.jpg

xxp DON'T get them confused tho feel like that would be a diminished experience for either appliance

fried eggs on short-grain rice w/ soy sauce is one of my favorite late-night snacks.

Chips = French fries! Traditionally bought by Europeans/Britishers while drunkenly making their way home at the weekend. Americans can use leftover baked potatoes, because that's the source of the potato in yr standard East Coast diner home fries.

I've pretty much turned my back on the standard three-minute soft-boiled egg in favour of poaching an egg, then having it on sourdough toast with a piece of Serrano or Parma ham, lobbing a heaping teaspoon of warm Maille Hollandaise over the egg, then scattering a bunch of chopped pea shoots over the top. Pea and ham together is a winner, always (as is pea and chorizo slices but for vegetarians, go for either spinach or asparagus with chopped parsley over the top).

wonder how many eggmaster owners have saved themselves some embarrassment by claiming "no no that is a fleshlight in my kitchen. it's just a fleshlight."

suzy I am aghast at the idea of resisting eating chips at any point in the night

Well, I wind up eating half and saving the rest for the chorizo home fries experience.

fried egg on top of a roasted sweet potato, maple syrup, salt, pepper. don't poke the skin before roasting the sweet potato.

nuevo sw0le cuisine

yes, maple syrup and egg so good

I love maple syrup on pancakes, never even thought of trying it on a fried egg before - that sounds delicious, will deffo be trying it. I only ever get standard, cheap Clarks maple syrup. I noticed some of the fancier brands are like £8 a bottle in the supermarket the other day but didn't dare push the boat out.

There is something about seeing a fried egg on top of chips that makes me drool. Probably linked to memories of occasional trips to Wimpy in the austere late 70's, when it seemed like divine cuisine.

Lately I have been having my egg fried on a drizzle of olive oil, over easy between two slices of seeded wholemeal toast with some HP sauce and the yolk nicely spread over the toast. Not very imaginative I know, but it seemed beautiful a few months ago, getting bored of it now.

I do a soft-boiled egg (firm white, runny yolk) sliced on toast with ketchup, sprinkle of salt. Can't beat it.

hello, mcgriddle xp

Nothing like a fried egg or 2 next to a stack of pancakes and dipping some bites in syrup and some bites in egg yolk, and having the whole thing be a unified egg-thickened sweet sauce by the end of the stack.

yeah and the egg needs to be sufficiently salted for best results imo

ketchup sounds good! and i never think that for anything other than fries. xp

i have been having steak for dinner lately, because i love it and because it seems like it will/should be illegal soon and maybe i get a pathetic thrill of the forbidden from eating it. anyway, i fry two at a time and have the second one the next morning, chopped and warmed, on top of an unfolded omelette ("egg disc"), prinkled with A1 sauce. that shit is way too good.

mang steak's expensive now

and apparently the ability to cook one properly is a lost art

Just fry the fucking eggs

Christ

poach them in your tears

LOOOOOL

I buy a kilo of skirt/onglet steak - which I can get for £8/kilo - parcel it off into 125g steaks after thumping it a bit with a cleaver*, and have one rare on a bed of rocket/a, with sauce Bearnaise and mustard. The steak can also be sliced into really thin pieces for a posh version of Philly cheesesteak.

*marinate in olive oil, fresh rosemary, one smushed garlic clove.

dmac <3

My fried egg makes me sick first thing in the morning

https://www.youtube.com/watch?v=YTAa4h_822Y

trying to master sunnyside this week

the right amount of oil, the right temperature, and adding a splash of water and covering briefly at the end

cracking it on a flat surface, rather than the side of pan is sound advice. It took me decades to learn that!

i saw something about cooking it in oil and then just adding a bit of butter for flavor. cause otherwise the butter burns. tried it today, seemed good

scrambled eggs in butter and nothing else other than salt & pepper is my fave. But also do over easy in olive oil.

pretty much stick to shirred eggs or French Toast when I'm in the mood

trying to master sunnyside this week

I do them Spanish style. Preheat a stainless steel pan to med to med-high heat, add lot's of olive oil, then add the egg from a small dish (not directly from the shell). After a minute or so, tilt the pan slightly and use a soup spoon to repeatedly scoop the oil on top of the yoke to just set it. It should take 2-3 minutes I think.

I’ve been making this open faced breakfast sandwich ever since covid started with a piece of toast, two fried over easy eggs, bacon and a slice of Swiss cheese melted briefly in the broiler. The best is taking a bite and the yolk dripping down my chin. No, I will not see a doctor

Ohh, I love eggs, top 5 simple culinary pleasures.

- Top favorite is scrambled, plain with (half-)cream, you cut the heat early, serve immediately when it stops being runny to become perfectly soft. Salt and coarse ground pepper.
- Second best is Shakshouka. In a pan, you cook a rich tomato sauce with olive oil, onion, garlic, peppers, paprika, cumin, salt, pepper. You poach the eggs in there. You can briefly cover to make the yolk medium.
- I like sunny side-up. Over easy is fine but seems a little pointless. We also do a barbaric thing which is to briefly toss / scramble the egg in the oil, effectively destroying its appearance, but making sure the yolk and white have the same (soft) consistency.
- I was shown how to poach an egg in water (without instrument, just turning) and never mastered it (and I don't have the instrument), but Eggs Benedict are up there if a little decadent.

And I forgot to mention the soft hard-boiled that the Japanese put in Ramen soup, that's among the best.
I'm going to try that Spanish style olive oil frying, sounds intriguing except I'm not sure I want my eggs greasy.

Love an egg cracked into congee, keep it simmering, put a lid on until the whites firm up, drizzle with your toppings of sesame oil, chili crisp, etc. I started making congee and taking it to work for breakfast this year, microwaving eggs doesn't work quite as well as stove heat so in that case maybe soft boil them instead but either way congee + eggs is a winning combo.

that over medium in the viddy is my ideal egg place

We started doing our ramen eggs in these little silicone cups, with soy sauce on the bottom, steamed in a covered pot with shallow amount of water. About 6.5 minutes.