• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

The fried egg poll

Page 2 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Originally posted by: eplebnista
softly firm white part w/ little runny, mostly cooked yolk(yellow part)

on the scrambled side: solid, not runny, w/ a dash of garlic salt, onion powder, and fresh ground pepper added before cooking
Click to expand...

Over medium is your fried egg.

Overcooked are your scrambles.
 
I'm not afraid to admit that I like my egg well done. With cheese.

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.
 
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...
 
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.
 
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).
 
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)
 
Originally posted by: spidey07
Originally posted by: eplebnista
softly firm white part w/ little runny, mostly cooked yolk(yellow part)

on the scrambled side: solid, not runny, w/ a dash of garlic salt, onion powder, and fresh ground pepper added before cooking
Click to expand...
Overcooked are your scrambles.
Click to expand...
WTF
 
white soft but not runny
yolk runny

scrambled - a bit runny

basically i like my eggs a bit undercooked
 
If I'm out, over easy or medium. If I'm cooking, it depends on how much time I have and how hung over I am. I'm also about to make a batch of Chinese "tea leaf eggs" (no idea if there's a Western name for it) - sooooooooo good.
 
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.
 
-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!
 
Originally posted by: spidey07
Originally posted by: eplebnista
softly firm white part w/ little runny, mostly cooked yolk(yellow part)

on the scrambled side: solid, not runny, w/ a dash of garlic salt, onion powder, and fresh ground pepper added before cooking
Click to expand...

Over medium is your fried egg.

Overcooked are your scrambles.
Click to expand...

Thanks for the clarification! :beer:
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top