No, at least not for my taste. I like the yolks runny enough to mop up with toast, which is probably typical, and I have this method honed down to a fine art! The timing I use gets the yolks just a bit filmed over, but very jiggly when I slide the eggs onto a plate, and quite runny when cut, and the whites cooked through and slightly browned on the underside.
As for the toaster, it’s just a cheap old sliced-bread pop-up toaster. I don’t absolutely rely on it for timing but it’s a useful indicator.
Identifiable egg yolks in food give me the willies. Scrambling is the only way to get me to eat the whole egg. No fried or poached. If hard boiled I will only eat the whites, and soft boiled is right out. Been this way as long as I can remember.
I can now eat a deviled egg after a few drinks (the same conditions under which I started eating raw oysters) so maybe there’s hope for me.
Yes, I like to slice my toast into little soldiers and dip them into the runny yolk. But, the albumen must be fully congealed, or my soldiers will go AWOL.
Exactly. In fact, there have been two episodes of Guy’s Grocery Games where everybody had to cook egg dishes, and the chefs got bonus points based on how many bites of their dishes Guy would actually eat.
The yolk tastes different depending on how thoroughly it’s been cooked. I like the flavor raw through barely cooked. I don’t like the flavor of overcooked egg yolk.
The whites have very little flavor. Egg whites are mostly about texture and any fat they’ve been cooked in.
Sunny Side Up when I made them at home. Cover the pan, cook at a low-med heat and take them off when the yolk just starts to cloud/film over. Whites are fully cooked, yolks are still runny. Good stuff.
Solid yolks are okay for hard-boiled eggs but I don’t enjoy eating them in most other forms. I guess in an Egg McMuffin they’re fine but largely tasteless. On the plate, I don’t like the texture and think they taste better less cooked.
For egg sandwiches I crack an egg into my pan, and intentionally break the yolk. When it’s time to turn the egg I do a flip without a spatula. My gf has tried to do that several times and it never works.
This is how my mom taught me to fry eggs when I was a kid. Only it was probably Wesson Oil waaaaay back in the late 50s, not olive oil.
It depends on what kind of egg sandwich I’m having. A restaurant near me makes an awesome breakfast sandwich with bacon, cheese, romaine, grilled onions, avocado, and an over-easy egg. The best part is when the yolk breaks, and you get all that yummy unctuousness. If I’m just having a fried egg sandwich at home, I’ll usually break the yolk and flip it over to cook both sides.
i use poached eggs in my breakfast sandwiches, and make sure the yolk runs into the english muffin’s nooks and crannies and saturates them. a tad messy perhaps, but totally worth it,
The combo of yolk and steak juice soaking the toast is heavenly.
Steak medium rare, eggs SSU, hash browns extra crispy and sourdough toast please. In a restaurant, I will often say “over easy”.
But I do not like runny whites, so i learned to cover the eggs while frying.
Yep, that works. I start with the pan on high, then turn it off.
Or put lots of butter in the pan and spoon hot butter over the top. or I guess olive oil?
That’s my wife. If they don’t bounce when you drop them, they are underdone.
In many eateries, the only way to get runny yolks and whites that are not runny is to order over easy. At home, I do SSU, with one or more of the tricks outlined above.
No, you can like the yolks hard and still like eggs, or you can love runny yolks and still like eggs. It is just that the twain shall not meet. However, once you add enough hot sauce, that is all you are tasting.
Yeah, I concur here. But hard boiled is a different beast.
I fill a Pyrex measuring cup with ½ cup water, add a splash of apple vinegar, microwave for 1 minute, crack in an egg, microwave for 30 seconds, transfer the perfectly poached egg onto the bottom half of a toasted sourdough English muffin, sprinkle with salt, pepper and garlic powder, then stab the egg aggressively till the yolk seeps into the nooks and crannies.
Then I spread homemade guacamole onto the top half of the English muffin and press it down onto the egg gently, so that no yolk or guacamole squirts out onto my shirt.
If I feel like throwing health-caution to the wind, I add cheese and bacon. I feel that way a lot. Just this morning, in fact.
my poaching method is similar; i use rice vinegar. my sandwich also has summersausage, 6 year old cheddar, butter, marmite, sun-dried tomatoes, Penzey’s ‘Justice’ onion/shallot/chive/garlic blend, and chipotle hot sauce. but if the yolk’s not liquid, it’s a lesser sandwich
Count me in with those who prefer methods to ensure the white is fully set. In my house, that usually means over easy. I used to steam more. I rarely use enough oil to baste.
I’ve heard sticking the pan in a low oven for a minute works too, but I’ve never tried.
Ugh! No, this is just wrong.
I get why some people like runny yolks, but that creamy flavor of runny yolk is not good tasting to me. A fully cooked yolk has a different flavor that is my preference.
I kinda wonder, sometimes, if it’s a flavor/color combination that makes it bad for me.
I agree, and I prefer them over easy, but I order Sunny Side Up. Because I usually get them on top of a homemade hash, or a “pile”* (hashbrowns and veggies and meat). And those two egg yolks look so happy!
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*Shout out to the Luna Park Café and Mickie’s Dairy Bar.
The timing I use gets the yolks just a bit filmed over, but very jiggly when I slide the eggs onto a plate, and quite runny when cut, and the whites cooked through and slightly browned on the underside.