Resolved - all egg dishes taste good..All that fancy prep by chefs just makes them look pretty

[needscoffee]

@xtenkfarpl

I’ve never been able to do the ‘over easy’ flip without the darn things breaking, myself.

Try just gently, carefully, rolling it over with the spatula. Flipping can be too rough.

[DrDeth]

@LurkMeister

Somewhere I have a copy of The Nero Wolfe Cookbook

So do I. I have only tried a couple of recipes.

@Aspenglow

What you get when you order over easy at a restaurant is almost always disappointing. Either the yolks are overcooked, or the whites are underdone. I detest uncooked whites and over easy at a restaurant is always a crap shoot for that.

I like my yolks slightly runny, if I am having steak and eggs, so them i sop up the steak juices mixed with the yolk with my toast. At home, I cook sunny side up, but I ladle some hot butter over the top, then cover, then the whiles are cooked.

[Briny_Deep]

Julia, I think, said get some dried beans and go out in the yard to practice flipping them over gently as one mass, as close to the pan as possible.

@Aspenglow

What you get when you order over easy at a restaurant is almost always disappointing. Either the yolks are overcooked, or the whites are underdone. I detest uncooked whites and over easy at a restaurant is always a crap shoot for that.

I like mine the same. My brother, who had a restaurant career at one time, said fully cooked whites with fully runny yolks is called Over Medium, that any good cook can do it, and to order it that way kind of puts the cook on their mettle to get it just right. I’ve had excellent results.

[Aspenglow]

@Briny_Deep

My brother, who had a restaurant career at one time, said fully cooked whites with fully runny yolks is called Over Medium, that any good cook can do it, and to order it that way kind of puts the cook on their mettle to get it just right. I’ve had excellent results.

Your brother is right, and if you live somewhere where food is taken seriously, I am sure this is a splendid way to get what you want. Unfortunately, the closest diner-type restaurants to me are a bit more… casual… about exactitude. I’ve been ordering eggs over medium for decades. For the last 20 years, it hasn’t helped.

As an extreme example, there used to be a little diner near me, less than 3 miles away. Unfortunately, the location is on a minor highway that few use. The facility has changed hands at least 5 times since I’ve lived here, and only one starry-eyed set of owners had the chops (hee!) to make it. That bunch decided it wasn’t worth the effort and sold on. Damn.

Common sense would tell the next blossoming new restauranteur that your bread and butter (so to speak) would be the locals, as well as to make the place so good, it would become a destination for those traveling from further away. Right?

I always tried to support whichever brave soul had the stomach (stop me!) to give it a go, so I dragged a friend along to check out the new incarnation. I ordered breakfast with scrambled eggs and watched as the cook, with a massive .45 strapped to his thigh, scraped some eggs around on his flat top. When they were placed in front of me, I decided he’d used those eggs to clean it. They were inedible. One bite was enough. Too much, really.

Joys of living rural, I guess.

Now, we do have some excellent restaurants in the teeming metropolis that is Eugene, Oregon where I’m sure your brother would be vindicated, but I’m not often in the mood to travel so far for breakfast. Next time I do, I’ll maybe try again.

Thanks for your suggestion – it is a good one, and it should garner perfectly cooked over medium eggs. I live in hope!