I'm not afraid to admit that I like my egg well done. With cheese.
I like the taste of the crispy bits.. lol
I like the taste of the crispy bits.. lol
Judging by the poll - most fall into the "over easy" or "over medium" category. Sunny side up gives a runny white or not totally firm.
You guys want a softly firm white and a yolk that is totally runny or somewhat runny with a touch of cooked yolk.
Did I tell you that your finger is the best tool to judge where your egg is at? Just press on it a little bit when you're cooking it. 30 seconds is a big deal here.
You guys want a softly firm white and a yolk that is totally runny or somewhat runny with a touch of cooked yolk.
Did I tell you that your finger is the best tool to judge where your egg is at? Just press on it a little bit when you're cooking it. 30 seconds is a big deal here.
I put mayonaise on bread, crack the yolk, and spread the yolk all around. then I put the white on and make a sandwich out of it. Sometimes I grill it like a grilled cheese.
edit: yes, I know mayonaise is egg and oil...
edit: yes, I know mayonaise is egg and oil...
I like poached, because I can better tell doneness than I can with soft boiling.
I like my poached eggs with the yolk a little runny, so that about half of it is cooked, and when you break it open, it runs but not too far and has started to thicken. Basically cooked until it jiggles a bit when shaken on a spoon, but not past that b/c done in the pan/pot = overcooked on the plate.
I like my poached eggs with the yolk a little runny, so that about half of it is cooked, and when you break it open, it runs but not too far and has started to thicken. Basically cooked until it jiggles a bit when shaken on a spoon, but not past that b/c done in the pan/pot = overcooked on the plate.
Over easy with runny creamy yummy yolk pouch about ready to burst on a lightly toasted everything bagel with coffee (half and half with real maple syrup instead of sugar).
Either sunny side up or poached, with the yolk a little runny. Scrambled if I want to add cheese, etc.
I don't really care for fried egg unless it's part of a sandwich (in which case, firm).
I tend to eat eggs scrambled, or runny poached on toasted rye bread (poached is my fav, but I go scrambled when I'm in a hurry, which is more often than not, and I never have bread in the house anyways)
I tend to eat eggs scrambled, or runny poached on toasted rye bread (poached is my fav, but I go scrambled when I'm in a hurry, which is more often than not, and I never have bread in the house anyways)
as long as the egg white isn't runny then it's good. I find runny egg whites disgusting.
preferred = softly firm egg whites and somewhat runny yolk.
preferred = softly firm egg whites and somewhat runny yolk.
-Fry up the bacon first, to make a bunch of hot fat
-Crack egg (or 2) into the pan
-Cover eggs in the pan with a saucepan lid
-Monitor carefully; as soon as the thin film of eggwhite covering the yolk is cooked, making the yolk appear pink, they're done!
-Crack egg (or 2) into the pan
-Cover eggs in the pan with a saucepan lid
-Monitor carefully; as soon as the thin film of eggwhite covering the yolk is cooked, making the yolk appear pink, they're done!
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
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