# So how do you like your eggs? **URL:** \ **Category:** Cafe Society\ **Created:** [October 20, 2011, 1:21pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244 "2011-10-20T13:21:56Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Tim\_R.Mortiss](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim_r.mortiss/32/142_2.png) [@Tim\_R.Mortiss](https://boards.straightdope.com/u/Tim_R.Mortiss)\ **Post date:** [October 20, 2011, 2:32pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/21 "2011-10-20T14:32:57Z")
I like to order them sunny-side up, but I always tell the waitress I want them “Lookin’ at me.” I heard John Wayne say that in a movie once and decided it was too cool not to steal. ---
**Author:** ![Swords\_to\_Plowshares](https://avatars.discourse-cdn.com/v4/letter/s/b38774/32.png) [@Swords\_to\_Plowshares](https://boards.straightdope.com/u/Swords_to_Plowshares)\ **Post date:** [October 20, 2011, 2:36pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/22 "2011-10-20T14:36:01Z")
Over easy. If I’m having corned beef hash, then poached. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 20, 2011, 2:37pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/23 "2011-10-20T14:37:34Z")
> [@not\_what\_you\_d\_expect](#): > > I voted over med. I actually prefer over easy, but I’ve found that too many chefs/cooks leave the white too loose if I go that way. > > I on the other hand, cook a perfect over easy egg. “Over easy” is actually supposed to have a little bit of a runny white around the yolk. [See Wikipedia](http://en.wikipedia.org/wiki/Fried_egg) or [the comments here](http://www.thekitchn.com/thekitchn/word-of-mouth/whats-the-difference-eggs-over-easy-vs-sunny-side-up-096069). ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [October 20, 2011, 2:39pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/24 "2011-10-20T14:39:27Z")
Over easy is my preferred egg dish. ---
**Author:** ![FuriousGeorge](https://avatars.discourse-cdn.com/v4/letter/f/ecae2f/32.png) [@FuriousGeorge](https://boards.straightdope.com/u/FuriousGeorge)\ **Post date:** [October 20, 2011, 2:40pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/25 "2011-10-20T14:40:52Z")
Over easy… LOTS of pepper… preferrably with a large pile of corned beef hash underneath ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 20, 2011, 2:41pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/26 "2011-10-20T14:41:44Z")
[Actually, here’s a PDF of a menu of a St. Louis diner](http://goodygoodydiner.com/picts/GGmenuweb.pdf) that explains “over easy” as “yolks runny & whites slightly uncooked.” I wouldn’t be surprised if the definition varied from region to region in the US. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [October 20, 2011, 2:43pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/27 "2011-10-20T14:43:10Z")
Sorry, I’m not clear on the difference between “sunny side up” and “basted”. I like them with the white solid, a bit browned at the edges, and the yolk raw. The main reason I dislike soft-crust bread is that you need to toast it before you can use it to dip in the yolk as Epicurus intended… _A la diabla_ is good too (hardboiled; the yolk taken out, mixed with spices and refilled), as are filled-with-tuna, and of course omelettes, but I like _frito con puntilla_ best, I’m just not sure what that’s called in English. When I lived in the US, sometimes asking for “sunny side up” produced pretty much what I wanted, sometimes they were cooked through (waaaaaah I want my liquid yolk!) and sometimes they came overeasy. ---
**Author:** ![Zeldar](https://avatars.discourse-cdn.com/v4/letter/z/b77776/32.png) [@Zeldar](https://boards.straightdope.com/u/Zeldar)\ **Post date:** [October 20, 2011, 2:43pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/28 "2011-10-20T14:43:26Z")
If there had been multiple-choice, I’d have picked omelette and some other ways, but the one I like best is [Egg foo young - Wikipedia](http://en.wikipedia.org/wiki/Egg_foo_young) when I can get it or make it myself. Second choice would be either Scrambled or Sunny Side Up, but it’s hard to mess up an egg. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 20, 2011, 2:46pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/29 "2011-10-20T14:46:54Z")
> [@Nava](#): > > Sorry, I’m not clear on the difference between “sunny side up” and “basted”. In a basted egg, you spoon melted fat (usually butter) over the egg as it cooks to help cook and set the white on the top part of an egg. In a “steam basted” egg, it’s a similar idea, just using water and a lid. (And the trapped steam “bastes” the top of the egg.) “Sunny side up” is just your plain, thrown-on-a-cooking-surface fried egg. Just crack it on the pan, control the heat, and wait until it’s done. > [@](#): > > A la diabla is good too (hardboiled; the yolk taken out, mixed with spices and refilled), as are filled-with-tuna, and of course omelettes, but I like frito con puntilla best, I’m just not sure what that’s called in English. When I lived in the US, sometimes asking for “sunny side up” produced pretty much what I wanted, sometimes they were cooked through (waaaaaah I want my liquid yolk!) and sometimes they came overeasy. “Sunny side up” should always have a runny yolk. “Over easy” means they were flipped, which is bizarre if you order them “sunny side up.” There was a miscommunication in the kitchen if that happened, because “over easy” is pretty much the exact opposite of “sunny side up,” and is occasionally referred to as “sunny side down.” ---
**Author:** ![Omar\_Little](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omar_little/32/269_2.png) [@Omar\_Little](https://boards.straightdope.com/u/Omar_Little)\ **Post date:** [October 20, 2011, 2:49pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/30 "2011-10-20T14:49:35Z")
> [@Nava](#): > > Sorry, I’m not clear on the difference between “sunny side up” and “basted”. Basted is sunny side up, but you are basting the top of the egg with the oil in the pan so that the top becomes cooked as well…kind of between sunny side up and over easy…but without flipping the egg. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [October 20, 2011, 2:52pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/31 "2011-10-20T14:52:43Z")
I’ve always wondered how breakfast buffets get such mouth watering creamy scrambled eggs. Shonney’s had the best scrambled eggs on their buffets that I’ve ever eaten. I used to love breakfast at hospitals because they had similar creamy scrambled eggs. Scrambled eggs at home never come out good, They are dry and don’t stick together. They fall off your fork in clumps as you try to eat them. I gave up trying to scramble eggs at home long ago. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [October 20, 2011, 2:53pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/32 "2011-10-20T14:53:09Z")
… but you can get \*huevos con puntilla _whether you use the rasera_ to pour oil on the egg or not, all it does is speed up the fry-the-white process… it’s not about how much oil you use, it’s about getting the oil or the barely-wet-with-oil fryer hot enough and about the end result. Never understood the flipping the egg thing, I was completely stunned the first time I saw that done as I would never have thought about it (and of course, it fucked up the yolky goodness). Then again, flipping an egg in an egg-frying-pan is kind of difficult. Guess I just like my _güevos_ foreign. Could do something illegal for \*huevos rancheros \*Mexican style right now, actually… - another thing I don’t know the English name for, it’s sort of like a ladle with a flat, round head full of holes, good for taking the fried egg out of the pan while leaving the oil behind. ---
**Author:** ![Omar\_Little](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omar_little/32/269_2.png) [@Omar\_Little](https://boards.straightdope.com/u/Omar_Little)\ **Post date:** [October 20, 2011, 2:55pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/33 "2011-10-20T14:55:27Z")
> [@Nava](#): > > - another thing I don’t know the English name for, it’s sort of like a ladle with a flat, round head full of holes, good for taking the fried egg out of the pan while leaving the oil behind. [spatula](http://www.thekitchenoutlet.com/images/P/97.jpg) ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [October 20, 2011, 2:57pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/34 "2011-10-20T14:57:19Z")
But that one is rectangular (just like Spanish _espátulas_), a _rasera_ is specifically round. ---
**Author:** ![Omar\_Little](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omar_little/32/269_2.png) [@Omar\_Little](https://boards.straightdope.com/u/Omar_Little)\ **Post date:** [October 20, 2011, 2:58pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/35 "2011-10-20T14:58:29Z")
> [@aceplace57](#): > > I’ve always wondered how breakfast buffets get such mouth watering creamy scrambled eggs. Shonney’s had the best scrambled eggs on their buffets that I’ve ever eaten. I used to love breakfast at hospitals because they had similar creamy scrambled eggs. > > Scrambled eggs at home never come out good, They are dry and don’t stick together. They fall off your fork in clumps as you try to eat them. I gave up trying to scramble eggs at home long ago. Industrial type restaurants and cafeterias normally use [powdered eggs](http://www.amazon.com/Powdered-Whole-Eggs-2-25-Pound/dp/B0006ZN4XE/ref=sr_1_1?ie=UTF8&qid=1319122665&sr=8-1)to make their large batches of scrambled eggs. ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [October 20, 2011, 2:58pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/36 "2011-10-20T14:58:41Z")
There’s a (very) local restaurant near me that serves what they call a “Hashbrown Sandwich.” It starts with an omlet mixture on the grill. They toss in tiny bits of chopped ham, onions and green peppers, then pile a huge mountain of hash browns on top and shredded cheese on top of that. It’s served with toast on the side. 5 of our office crew ordered just one the other day, and after having our fill, we had enough to take some home. I think this is my new favorite way to have eggs. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 20, 2011, 3:03pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/37 "2011-10-20T15:03:21Z")
> [@Nava](#): > > Never understood the flipping the egg thing, I was completely stunned the first time I saw that done as I would never have thought about it (and of course, it fucked up the yolky goodness). Then again, flipping an egg in an egg-frying-pan is kind of difficult. An over easy egg should not have “fucked up … yolky goodness.” “Over easy,” by definition, has a runny yolk, and a mostly set egg white. Flipping it in an egg-frying pan does take practice to do correctly, yes. You’re supposed to flip it in the pan with a quick flick of the wrist, but you can’t let the egg really fly up, otherwise you risk breaking the yolk. ---
**Author:** ![Wheelz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wheelz/32/5718_2.png) [@Wheelz](https://boards.straightdope.com/u/Wheelz)\ **Post date:** [October 20, 2011, 3:08pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/38 "2011-10-20T15:08:09Z")
> [@aceplace57](#): > > I’ve always wondered how breakfast buffets get such mouth watering creamy scrambled eggs. Shonney’s had the best scrambled eggs on their buffets that I’ve ever eaten. I used to love breakfast at hospitals because they had similar creamy scrambled eggs. > > Scrambled eggs at home never come out good, They are dry and don’t stick together. They fall off your fork in clumps as you try to eat them. I gave up trying to scramble eggs at home long ago. The best scrambled eggs I ever made at home were from the microwave. I think it keeps them from drying out so quickly. I should try that again sometime. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 20, 2011, 3:09pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/39 "2011-10-20T15:09:54Z")
> [@Nava](#): > > But that one is rectangular (just like Spanish _espátulas_), a _rasera_ is specifically round. Spatulas can be rectangular or circular. They can also be either slotted or flat. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [October 20, 2011, 3:10pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/40 "2011-10-20T15:10:23Z")
> [@pulykamell](#): > > An over easy egg should not have “fucked up … yolky goodness.” “Over easy,” by definition, has a runny yolk, and a mostly set egg white. Flipping it in an egg-frying pan does take practice to do correctly, yes. You’re supposed to flip it in the pan with a quick flick of the wrist, but you can’t let the egg really fly up, otherwise you risk breaking the yolk. Riiiight, and the people I was with had asked for “fried”, not “over easy”. Why would you connect flipped-over with over-easy? Flipped-over ends up over-hard. [Previous page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=1) [Next page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=3)