It's a thing all over. But those pictures aren't depicting it.

It's a "people who cook and eat eggs" thing.

GD is in fine form today.
At least we can all agree that ketchup doesn't belong on eggs..

Now you fucking done it.....You KNOW what's coming next!

Of course we can, 6 year olds can't use the internet

I generally loathe ketchup but a little bit on an omelette is good.  And onion rings.  Ketchup on onion rings, not onion rings on eggs.

A little Whataburger spicy ketchup recipe #2 will do in a pinch if there’s no salsa roja available.

That'd do, nicely. I'd be proud to serve that to a friend.

BLACK PEPPER AND HOT SAUCE ONLY

Pistols at 10 paces?

I just think it's pretty awesome to have 6 pages of discussion on the labeling for the done-ness of eggs.



My wife will get a chuckle out of this.

I'll see you at dawn

Now, I love me some Whataburger spicy ketchup (so much so that I order it and keep it on my shelves), I think I would just skip using it on eggs.

I hadnt heard anyone call them dippy until i was in my 30s. Was with a buddy hiking western new york and waitress asked how i wanted my eggs and i said over medium she looked very confuses. Buddy says dippy. I was all wtf was that

With all due respect to our resident chefs, I have seen books and websites define over easy as having "set whites" as well as having "nearly or mostly" set whites.

If you want the yolk entirely raw, ime, you will have at least a small layer of white around the yolk that isn't completely set.

Picking nits, to be sure. And pics in OP are OE.

Attached File

Fine, I concede.  I won’t put ketchup on your eggs.

*angrily puts dualing pistol back in case

I have seen two highly decorated chefs have a heated disagreement over how exactly Demi Glacé(highly reduced and rich sauce made from Veal stick) should be made and another disagreement over if Hollandaise really qualifies as a mother sauce.

Chefs take their professional work too seriously sometimes. Lol

Cooking terms are defined. We are not going to let you people destroy our ability to get eggs the way we want them because you have no idea what you are talking about and insist on inventing your own terms.

First of all whites and yolks set at different temperatures which allows whole fried eggs to be prepared in various ways.

Jacques Pepin said he judged a chef's skill on his ability to cook eggs. God bless Pepin and his French omelettes.

Fried eggs are whole eggs that are fried with a fat of your choice in a pan, griddle or skillet.

There are 4 or even 5 main subcategories of fried eggs.

Sunny side up is cooked on one side and is not flipped. The whites can be cooked to varying degrees of doneness but the yolk should be runny.

A sunny side up that is basted with fat to help cook the whites may be referred to as a blind egg in some restaurants.

An over easy, over medium, or over hard egg is a fried egg that is flipped over and cooked on both sides. The word over by definition means to flip the egg on both sides. If you cook it on one side only, it isn't referred to as over.

The terms easy, medium and hard following the term over refer to the doneness of the yolk.  Since the yolk cooks at a higher temperature, it's going to be impossible to specify the doneness of the whites to any particular degree for over medium and over hard. An over medium egg will have a soft cooked yolk and an over hard egg will have a well cooked yolk.

An over easy egg gives some leeway in the doneness of the whites. If you want to eat some clear whites you are best off sticking to sunny side up and not ordering over easy eggs unless you are a stubborn person or a troll.

An over easy egg could have a range of white doneness ranging from soft whites to set whites, but the yolk has to be runny or it is no longer an over easy egg. Clearly, you are once again primarily defining the yolk doneness. Most people who order an over easy egg are doing so to have a runny yolk while eliminating visible clear whites. If they really like clear whites, they should order sunny side up or be prepared to be disappointed.

It isn't an over easy egg if you don't flip it any more than a soft boiled egg is the same as a poached egg.

Sunny side up

Breakfast?

Recipe #2 uses Tabasco instead of jalapeño I think.  It’s a hot sauce base for sure, just not sure which one.  It’s a different flavor profile.

Yep. The lid cooks the sunny side up egg whites more thoroughly.

This does not turn that egg into an over easy egg no matter what the arf-heathens say.

Thanks....off to the Whataburger web store. I needed some more Jalapeno Ranch anyway.

Arfcom must continually wonder why almost every diner is always serving them soft yolks instead of runny yolks.

We have an actual trained chef with the word chef in his name and Arfcom bases what over easy means because Waffle House serves over easy, and over medium and sometimes even over hard as over easy most of the time.

Sunny side up, or over easy, are a little runny.

OPs are closer to over medium--cooked outer layer on both sides of yolk. I used to call them sunny side up until I realized that meant runny.

You can NEVER take cooking too seriously!


NEVER!

Disgusting.

He's a chef. You can't even figure out that you went straight from runny yolks to solid without the wonder goodness of soft yolks.

Over easy,sunny side up or runny is what we call them.


Good dipping sauce for the bacon,sausage or biscuit.

I don't care how you cook them, just put them on a plate in front of me with a side of bacon, biscuits and gravy, and black coffee.
Attached File

Over easy

I hate that morons are teaching chef's to give up on preparing good food because we have reached a critical mass of morons.

Fuck self esteem. Bring back expertise and accomplishment. Tell the stupid when they are wrong. It doesn't matter if the morons can't learn. The others will know and learn and prevent us from descending into the hell they will create if unchecked.

What you said is not incorrect. You just took the lesson wrong.

Easy, medium, and hard refer to the yolk doneness. The white doneness does not figure at all as a controlled dimension in medium and hard because the focus is on the yolk.

Easy eggs allow some variation in the set of the whites but the yolk is defined as runny. the white doneness is secondary to the yolk doneness.

Think of a shaft with various stepped diameters. We can call out the tolerance of the diameters where a ball or roller bearing race fits to be within a few tenths of a thousandth. Another part of the shaft where a coupling or impeller fits might have a diameter tolerance of two thousandths.

We can callout the straightness of the shaft, and the the concentricity of the various fits.

Each of those specifications must be met. You could have a shaft where all the diameters are in tolerance but the concentricity's aren't met.

Amen.

Tabasco ftw.

I get the stink eye when I order eggs.
Yolks broken, over hard ftw.
Any liquid yolk on my plate and I stiff the server.

I call it disgusting as fuck. Literally runny eggs are the only food item I’ve ever had to include sea urchin which is also nasty, but not as repugnant, that cause a spontaneous vomit reflex.  Not kidding like a real dry heave reaction. I can’t have that shit anywhere near me.

“Dippy” sounds like something a 4-year-old would come ip with… can’t imagine an adult ordering that way.

Amen brother...

My dad ate them like that. I rarely ate breakfast because just the smell would gag me, even now I rarely have breakfast.

Whats your vector, victor?.

My egg sauce of choice.

That’s a good one.

I like this as well.