Over uneasy
The Rambler Scrambler
Fry up all of the leftovers in your fridge with potatoes and onions in a cast iron skillet, add 4 beaten eggs to the hash at the last minute and scramble gently.
In addition, the eggs must be cooked white, without fried brown bits on the bottom or edges. The true test of a good egg chef.
Sunny side up is where you don’t flip them at all, just cover the pan to let the tops steam a bit, right? Because that’s how I like them, if an omelet is off the menu. With toast or fried slice to eat the yolks on, if available. And while I won’t say that brown crunchy bits are essential, they are certainly good.
I’ll skip the coffee, though.
Eggs is eggs. As long as they meet some definition of cooked, Ill eat them.
Scrambled, well done.
Or hard boiled.
If necessary, fried solid - no goo or even clearish bits of the yolk, please.
I dislike any taint of runniness in my eggy experience.
This thread was suggested at the end of one of the recent egg threads. So many posters i miss.
MMM, if you are in the mood for cooking again, I’ll have my eggs over easy on buttered toast. If you are out of bread today, medium boiled, leaning towards soft boiled. I want the yolk all runny and delicious, with as much of the white cooked as possible.
You are just in time. I was just going to close the kitchen.
I do happen to have bread, which is very unusual; it is leftover from Easter.
Two dippy eggs on a raft comin’ up.
mmm
Scrambled with cheese, please.
I did some short order cooking as a kid. I knew the menu pretty well and all training was on the grill, very little. I found people were not all that fussy if you were close. The one thing I used to do that I thought I would get called on was when I cooked an overhard I always popped the yolk, no one ever complained.
How do I want my eggs? Generally I prefer an omelet or scrambled, with onions, mushrooms, ham, and just a light sprinkle of cheese. Occasionally I’ll have two over easy, with a side of bacon. I have been known to carefully eat all the white, leaving the yolk intact and then popping the whole thing into my mouth.
A friend of mine will mix over easy eggs with grits and crumbled crisp bacon. The problem is getting the grits properly firm; runny grits affects the texture of the finished product.
My favorite is poached, but I generally order over easy. I dislike most forms of scrambled eggs and anything cooked hard. If I can pick a dish, I like huevos divorciados (one egg with red salsa, one with green) or Turkish cımbır (poached egg on lebneh/yogurt with a red chili pepper flake infused butter drizzled over it.)