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Re: Eggdome.
Posted: Wed Jul 13, 2022 4:34 am
by Dudley
trey wrote: Tue Jul 12, 2022 10:04 pm
For most of my life, I was a scrambled eggs man. I still like them, but more recently have leaned towards over easy.
I know this is a common transatlantic stumbling block, but can one of you lovely Mericans give me a clear simple definition of "over easy". All my life, in books and films, I've encountered this. I'm pretty sure I've got it, but a technical refresher wouldn't hurt.
Re: Eggdome.
Posted: Wed Jul 13, 2022 4:40 am
by numberthirty
"Over..."
Refers to the fact that it actually gets flipped "Over..." in a fry pan/skillet/whatever.
"Easy..."
Refers to just how done it will wind up being. "Easy..." means the yolks will be pretty runny.
"Over Medium..."
Both sides of the egg came into contact with the cooking surface, and the yolk will be a little bit more done.
"Over Hard..."
Both sides of the egg came into contact with the cooking surface and the yolk will be all the way done.
Think ordering a steak "Medium..." or "Well..." done.
Re: Eggdome.
Posted: Wed Jul 13, 2022 7:05 am
by biscuitdough
numberthirty wrote: Wed Jul 13, 2022 4:40 am
"Over..."
Refers to the fact that it actually gets flipped "Over..." in a fry pan/skillet/whatever.
"Easy..."
Refers to just how done it will wind up being. "Easy..." means the yolks will be pretty runny.
"Over Medium..."
Both sides of the egg came into contact with the cooking surface, and the yolk will be a little bit more done.
"Over Hard..."
Both sides of the egg came into contact with the cooking surface and the yolk will be all the way done.
Think ordering a steak "Medium..." or "Well..." done.
Over hard is one of the few bad ways to do eggs. The textures don’t go well together at all. You can get crispy edges on the whites with over medium or even over easy.
Over medium is magical though.
Also, what’s up with all these people who have never had a nice omelette?
Re: Eggdome.
Posted: Wed Jul 13, 2022 8:48 am
by Nico Adie
Fried, soft yolk, salt, pepper & Cholula on heavily buttered toast.
During my periodic low carb dieting, 3 boiled eggs mashed up with an egg sized dollop of butter and LOTS of salt and white pepper.
If you give me an egg I will not complain.
Re: Eggdome.
Posted: Wed Jul 13, 2022 9:28 am
by first2letters
Scrambled on a slice of buttered, toasted rustic bread, and when I make 'em at home I use either Julia Child's or Gordon Ramsay's recipe.
Re: Eggdome.
Posted: Wed Jul 13, 2022 10:15 am
by penningtron
biscuitdough wrote: Wed Jul 13, 2022 7:05 am
Over hard is one of the few bad ways to do eggs. The textures don’t go well together at all.
Reminds me of the few times I overcooked shakshouka.
"They don't look done at all, guess I better leave it in for 5 more minutes.."
Other than finely chopped in certain salads, fully cooked egg yolks kind of suck.
Re: Eggdome.
Posted: Wed Jul 13, 2022 10:30 am
by enframed
penningtron wrote: Wed Jul 13, 2022 10:15 am
Other than finely chopped in certain salads, fully cooked egg yolks kind of suck.
Egg salad on toast, scallion or parsley garnish. Have not tried with tarragon but I bet it'd be pretty good, too.
Re: Eggdome.
Posted: Wed Jul 13, 2022 10:33 am
by penningtron
enframed wrote: Wed Jul 13, 2022 10:30 am
penningtron wrote: Wed Jul 13, 2022 10:15 am
Other than finely chopped in certain salads, fully cooked egg yolks kind of suck.
Egg salad on toast, scallion or parsley garnish. Have not tried with tarragon but I bet it'd be pretty good, too.
oh yeah, egg salad is good but a lot of that is due to the additional fat. (probably what saves it in salad too, the dressing)
Re: Eggdome.
Posted: Wed Jul 13, 2022 11:46 am
by Geiginni
first2letters wrote: Wed Jul 13, 2022 9:28 am
Scrambled on a slice of buttered, toasted rustic bread, and when I make 'em at home I use either Julia Child's or Gordon Ramsay's recipe.
Same here. Learning Ramsay's method was a real eye opener to great scrambled eggs.
Re: Eggdome.
Posted: Wed Jul 13, 2022 11:55 am
by Krev
I'm going to check out Ramsay's method.