When I make them, I like the yolks runny. Basically, I crack them into a pan on medium heat, cover it, and take it off after about 2 1/2 - 3 minutes.
I season them with salt, pepper, and sometimes rosemary (sprinkled into the pan so it’s congealed into the egg). I eat all of the whites first. Then, since I usually eat eggs three at a time but with only two pieces of toast, I take whichever yolk came out least runny, and pop it in my mouth whole. The other two, I put on the toast and puncture so the yolk runs all over the toast, and eat them that way.
Oh, and I use eggs from the chickens Mom raises in her backyard. That’s important, too. If you’ve never had eggs from well-treated hens, you’re missing out.
kayT: I would break a yolk on a fried egg if I were making a breakfast sandwich with cheese and bacon, so as not to have a yolk explode over all of me mid-bite. But when I do that, I usually scramble.
I agree with the ever-wise Miss Mapp…a fried egg on a piece of buttered toast, eaten with a knife and fork, the yolk oozing down into the bread, is a delectable alternative.
I have occasionally set a couple of soft-boiled eggs onto buttered “toast fingers” in a shallow bowl, after carefully closing the curtains so the neighbors don’t see me being so shockingly pretentious and drive me out of Brooklyn in tar and feathers.
Yolks runny, but just. Whites must be cooked completely through.
I usually pierce the yolks with buttered toast and sop up their runny nummy yumminess. The eggs are left with their yolky eyes poked out. That makes for easy cutting with a fork and no sticky yolk left behind on the plate, available to be consumed along with bites of remaining toast and usually bacon or ham.
Agree with Chronos that eggs fresh from the hen are one of life’s little pleasures! I’m waiting for a new flock to come into lay at the end of this month. In the interim am fortunate to have friends who also keep hens and share their bounty. I’ll do the same when their ladies go into a molt.
I checked “In A Local Greasy Spoon Diner Where The z Swim Team Chows Down”!
Less mopping if you:
Spread jelly on the toast (and butter, if desired)
1a. Tear it into bite-size pieces (optional; I only do this at home)
Spread hash browns over toast
2a. Shake hot sauce over potatoes (optional; it’s Cholula’s or Frank’s at our joint)
Lay bacon over growing mound of goodness (strips or pieces)
Place egg over growing mound of goodness, lift up bottom edge of egg, pierce yolk with fork from below. Allow yolk to be soaked up by grown mound of goodness.
Attempt to engineer each bite with the same ratio of egg white/yolk/bacon/hash browns/toast
We call 'em “dippy eggs” because the only proper way to eat them is to break the yolk and dip (or smush, toward the end) well-buttered toast in the runny stuff until it’s gone, then eat the whites.
I cut a circle around the yolk. The white gets eaten in bites by itself, the runny yolk gets sliced up in bite size pieces to slide onto the next bite size edge of toast. The leftover toast sops up the remainder of the runny.
I had never thought about it but it is white first then yolk if it is a naked fried egg on a plate. If it is in a sandwich or sitting on a piece of toast I eat it so that every bite has a mixture of white and yolk. Odd that I had never really noticed.
Although I was aware that I only have tomato sauce on fried eggs (no idea why), on any other types the idea repulses me.
This sounds really good. I’ve never tried an egg with “raw toast”. With butter? I’ll have to try it the next time I have some white sandwich bread in the house.
I have a couple of little egg cups for soft-boiled eggs–but I don’t know how that would go over in Brooklyn. May be too risky.
