How do you like your eggs?
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Last night we had eggs poached in Mama Woo's Minced Beef and Rice Bowls, and for lunch today, since there was leftover rice and beef, I microwaved that and fried another egg.
https://www.rachaelrayshow.com/recipes/mama-woos-minced-beef-and-rice-bowls-chef-ronnie-woo
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claireychn074 wrote: »Okay, Brit here. Can someone explain what the “over easy sunny side up” means? Is that a fried egg with cooked whites and runny yolk? I’ve always wondered!
"over easy sunny side up" means you're talking to somebody who doesn't know what egg cooking terms mean. It's an oxymoron. Over easy means they've been flipped and cooked for just a little bit after flipping, so there's a thin pinky-white film over the still-runny yolks. Sunny side up means they haven't been flipped, and you're looking at the bright yellow still-runny yolk. It can't be both over easy and sunny side up.1 -
lynn_glenmont wrote: »claireychn074 wrote: »Okay, Brit here. Can someone explain what the “over easy sunny side up” means? Is that a fried egg with cooked whites and runny yolk? I’ve always wondered!
"over easy sunny side up" means you're talking to somebody who doesn't know what egg cooking terms mean. It's an oxymoron. Over easy means they've been flipped and cooked for just a little bit after flipping, so there's a thin pinky-white film over the still-runny yolks. Sunny side up means they haven't been flipped, and you're looking at the bright yellow still-runny yolk. It can't be both over easy and sunny side up.
No. It means the person who originally typed it used elipsis to convey what was in their head because they tend to type the way they think.
Sorry for the confusion, @claireychn074
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I’m boring I just like them poached on toast hahah0
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Probably easier fo me to say how I don't like my eggs .... RAW....1
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Multiple ways but my favorite has to be in loaded hashbrowns. Cook up some hashbrowns, add in whatever veggies you want, then crack in a couple eggs and scramble it all together. Top that with some ketchup and Siracha or other hot sauce.
That may be my lunches for next week now haha.0 -
Or forgot, I'll kill me off a bowl of egg salad too.
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Just made the omelette from "The Bear"
I made this tonight!
https://www.youtube.com/watch?v=v4V8iSXLWqw
I think it was the fastest meal I've ever prepared for the two of us. All the little supermarket near me had in the way of boursin was the bites, but that allowed me to skip the piping step and just place them on.
I've loved boursin in other dishes, but the flavor was a little intense for an omelet. While I plan to put this in the rotation and think it will grow on us, I'm curious if cream cheese with chives would be less pungent.
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lynn_glenmont wrote: »claireychn074 wrote: »Okay, Brit here. Can someone explain what the “over easy sunny side up” means? Is that a fried egg with cooked whites and runny yolk? I’ve always wondered!
"over easy sunny side up" means you're talking to somebody who doesn't know what egg cooking terms mean. It's an oxymoron. Over easy means they've been flipped and cooked for just a little bit after flipping, so there's a thin pinky-white film over the still-runny yolks. Sunny side up means they haven't been flipped, and you're looking at the bright yellow still-runny yolk. It can't be both over easy and sunny side up.
No. It means the person who originally typed it used elipsis to convey what was in their head because they tend to type the way they think.
Sorry for the confusion, @claireychn074
Sorry -- I didn't realize that was a quote from earlier in the thread -- thought it was just a question from their own life, since they said "I've always wondered."0 -
I have always wondered what the US cooking terms mean but I just quoted someone who had said it earlier on, and thought I’d grasp the opportunity! 😀 in the UK we just have - fried eggs. That’s it. They’re all cooked the same way. All with a. Cooked white and runny yolk. Same for poached eggs or soft boiled - whites firm but yolk runny.lynn_glenmont wrote: »lynn_glenmont wrote: »claireychn074 wrote: »Okay, Brit here. Can someone explain what the “over easy sunny side up” means? Is that a fried egg with cooked whites and runny yolk? I’ve always wondered!
"over easy sunny side up" means you're talking to somebody who doesn't know what egg cooking terms mean. It's an oxymoron. Over easy means they've been flipped and cooked for just a little bit after flipping, so there's a thin pinky-white film over the still-runny yolks. Sunny side up means they haven't been flipped, and you're looking at the bright yellow still-runny yolk. It can't be both over easy and sunny side up.
No. It means the person who originally typed it used elipsis to convey what was in their head because they tend to type the way they think.
Sorry for the confusion, @claireychn074
Sorry -- I didn't realize that was a quote from earlier in the thread -- thought it was just a question from their own life, since they said "I've always wondered."
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No worries, I can scroll quickly past the gross stuff
Forgot I do poached eggs a lot too. In the microwave. In fact, I've done them this way so often that I'm on my third microwave poacher doohickey.
This may form part of tomorrow night's supper...
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Mostly, I like my eggs infrequent, or deeply hidden (like in baked goods). Maybe hard boiled, pickled, sure. Or deviled. Never, ever runny, soft, creamy, moist, or the like: If cooked, must be scrambled hard/dry, or even lightly browned.
Most people, for my preferences, screw up deviled eggs, too: They're not supposed to be filled with yellow salve. I prefer to use just barely enough of something (Greek yogurt, lately) to hold the smashed-up yolks together, so the texture is more fluffy than goopy.1 -
I really like the “just crack and egg” cups. I don’t make them in the microwave like it’s called for but I make a scam now with all the stuff. They have a lot of varieties but I like the one with bacon cheese and potatoes I add two eggs and scramble! Yum and not super calorie dense0
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Eggs are a primary staple for me especially when life gets busy. I have them for dinner at least twice a week. I often make either scrambled or over easy with toast with butter and strawberry jam on it, and a glass of milk.
All-time favorite way to make eggs is in a ham and cheese omelet!!!!!! 10/10 could eat every meal of every day!!!!!!1 -
Not pickled and not raw - any other way works for me. If I am cooking them myself either sunny-side up or scrambled with meat and/or veg is the way that I usually do it.
My better half is not a fan but does like eggs and chorizo served as tacos.0 -
But eating them alone................scrambled with ketchup.
Not bad. Here on the West Coast it would be w/salsa, but about the same.
I have a "Horrible for the plant", non-stick pan. A small one. I put a dab of fat (butter, olive oil, grease, whatever) and slowly fry two eggs. I do a in-air flip, and lightly cook the other side for a few seconds.
I don't use that pan for anything else. It is a single purpose tool.
I can't deal with any over cooking, rubbery, browned bits. Just cooked enough to coagulate. Some salt and pepper.. et viola!
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The ultimate test for a chef. Cook an egg.2
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I throw in eggs with my ramen. Basically poaching them.
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Been in fitness for 35+ years and have studied kinesiology and nutrition 1 -
scrambled with a little shredded cheddar scrambled in with it. i also like over medium eggs or boiled eggs, both with the white cooked and a soft yellow0
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chris_in_cal wrote: »The ultimate test for a chef. Cook an egg.
Funny you say that. I've hired a lot of cooks and chefs throughout my career and the quick and easy is, if they aren't going to stage for a few days to get a feel for how a person cooks, understands food in general, hygiene, personality traits, food theory, that kind of thing, I'll get them to cook as part of the interview. I have quite a few testers that I use but in the context for this subject, eggs, I'll get them to make an omelet and a hollandaise sauce and I've used this for decades and it generally separates the cooks from the shoemakers, but I do keep it in context for the position I'm hiring them for as well. Cheers1
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