# 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:** 5
**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 21, 2011, 2:30pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/81 "2011-10-21T14:30:58Z")
> [@Cunctator](#): > > I voted ‘scrambled’. I don’t know what a lot of the other terms even mean. Like which ones? Where are you from? I wasn’t aware that there was an English-speaking place where they have scrambled eggs but not the various kinds of boiled eggs and fried eggs (sunny side up, over easy, etc.) or omelettes (of course, it might have helped if the OP hadn’t spelled it as “omelot”). The only “exotic” term on the OP’s list, from my perspective, is “basted.” ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [October 21, 2011, 2:32pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/82 "2011-10-21T14:32:00Z")
Poached is the closest to Eggs Benedict, so I voted for that. ---
**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 21, 2011, 2:32pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/83 "2011-10-21T14:32:14Z")
> [@Acsenray](#): > > (of course, it might have helped if the OP hadn’t spelled it as “omelot”). Correct spelling, if you used unfertilized ocelot ova. ---
**Author:** ![UncleRojelio](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/unclerojelio/32/3160_2.png) [@UncleRojelio](https://boards.straightdope.com/u/UncleRojelio)\ **Post date:** [October 21, 2011, 3:13pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/84 "2011-10-21T15:13:39Z")
Eggs is eggs. I could care less how they are prepared, as long as they have been cooked ( for most reasonable definitions of ‘cooked’) and sometimes, not even then. ---
**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 21, 2011, 3:57pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/85 "2011-10-21T15:57:15Z")
> [@WOOKINPANUB](#): > > Exactamundo. I have never nor would I ever eat them any other way. Can anyone describe what the yellow tastes like on it’s own. especially when still runny? That’s an honest question because I cannot imagine. I literally marvel that people can even get a hard boiled egg in the vicinity of their mouth \. It’s a rich, velvety taste – like butter, but not as caloric, and with an “eggy” flavor. Sorry for my lack of descriptors, but there’s no good analogy I could think of. To me, an egg is completely pointless without a warm, runny yolk. That some people actually prefer hard, chalky yolks astounds me. But de gustibus, and all that. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [October 21, 2011, 4:12pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/86 "2011-10-21T16:12:30Z")
You can do a basted egg soft, medium or hard, it’s just that the top of the egg gets cooked by swishing hot oil over it instead of by contact with the pan. I had a roommate who could do this amazingly well, with the slightest flip of the wrist. It was brilliant and delicious, and I can’t do it so haven’t had one in ten years. But you asked “favorite” so that’s what I put down. Generally though, I eat them boiled, because I can boil up a pan of them on Sunday and then scarf one in the morning before Celtling wakes up. 99% of the eggs I eat are boiled ones. Poached in a Benedict (Alaskan with poached salmon and fresh dill. . .) is my close 2nd favorite which I also never have time to make. ---
**Author:** ![Antigen](https://avatars.discourse-cdn.com/v4/letter/a/848f3c/32.png) [@Antigen](https://boards.straightdope.com/u/Antigen)\ **Post date:** [October 21, 2011, 4:15pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/87 "2011-10-21T16:15:14Z")
Everyone talking about the deliciousness of the warm runny yolk is almost enough to make me want to try it again. Maybe I’ll start with a soft-boiled egg and work my way to poached. ---
**Author:** ![Dendarii\_Dame](https://avatars.discourse-cdn.com/v4/letter/d/bbce88/32.png) [@Dendarii\_Dame](https://boards.straightdope.com/u/Dendarii_Dame)\ **Post date:** [October 21, 2011, 7:53pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/88 "2011-10-21T19:53:09Z")
Boiled hard enough so that I could toss it against a wall and have it bounce back to me. (After peeling off the shell, of course.) Sixteen minutes at a medium boil does it for me. ---
**Author:** ![Clumsy](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Clumsy](https://boards.straightdope.com/u/Clumsy)\ **Post date:** [October 21, 2011, 8:01pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/89 "2011-10-21T20:01:29Z")
Unfertilised. I am sorry. But someone had to say it. oops, sorry for shouting. Damn fonts. ---
**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 21, 2011, 8:23pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/90 "2011-10-21T20:23:23Z")
> [@Tapioca\_Dextrin](#): > > Poached is the closest to Eggs Benedict, so I voted for that. Eggs Benedict is not a method of cooking eggs. To make eggs benedict you start with a poached egg. ---
**Author:** ![It\_s\_Not\_Rocket\_Surgery](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/it_s_not_rocket_surgery/32/312_2.png) [@It\_s\_Not\_Rocket\_Surgery](https://boards.straightdope.com/u/It_s_Not_Rocket_Surgery)\ **Post date:** [October 21, 2011, 8:42pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/91 "2011-10-21T20:42:40Z")
> [@aceplace57](#): > > 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. Here’s what I do. Blend anywhere from 3-5 extra large or jumbo eggs (2 will dry out too much; I’ve never tried more than 5). Add a few drops of milk (the lecithin in the milk will emulsify the blend). Prepare your frying pan/griddle at medium heat with a light coat of non-stick spray. Add eggs. Cook while stirring constantly, not allowing egg to accumulate and stick on the pan surface. Cook to taste - I like to cook it just to the point that the mixture goes from runny to solid. This should produce scrambled eggs that put the ones at Shoney’s to shame. I don’t use salt or pepper, but you can. ---
**Author:** ![weareclouds](https://avatars.discourse-cdn.com/v4/letter/w/46a35a/32.png) [@weareclouds](https://boards.straightdope.com/u/weareclouds)\ **Post date:** [October 21, 2011, 8:49pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/92 "2011-10-21T20:49:02Z")
Hard boiled, scrambled, omelet, and sunny side up. I just really like eggs. They are a staple food in my house. ---
**Author:** ![Daylate](https://avatars.discourse-cdn.com/v4/letter/d/9dc877/32.png) [@Daylate](https://boards.straightdope.com/u/Daylate)\ **Post date:** [October 21, 2011, 9:40pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/93 "2011-10-21T21:40:17Z")
At the old age of 80 I’ve finally found out a foolproof method of frying eggs - courtesy of Alton Brown. I’ve gotta share it, it is so easy. 1. Get an 8" non-stick frying pan with a good lid. 2. Take two eggs and break them into a small dish - this is important as both eggs must hit the skillet simultaneously. 3. Put the skillet over medium heat, and melt a pat of butter so it covers the bottom. 4. After the butter is melted thoroughly, empty the egg-holding dish into the skillet and put on the lid. Start timing. 5. After exactly 2:00 minutes, for slighty runny whites, or about 2:20 minutes for firm whites and runny yolks, decant the eggs into your plate of choice. Will be perfect every time, and look just like eggs basted with hot grease. ---
**Author:** ![Sally\_Mander](https://avatars.discourse-cdn.com/v4/letter/s/e56c9b/32.png) [@Sally\_Mander](https://boards.straightdope.com/u/Sally_Mander)\ **Post date:** [October 22, 2011, 4:23am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/94 "2011-10-22T04:23:40Z")
I voted for omelet, just because there was no option for “Yes, please!” I like eggs in pretty much any form. Poached, fried, over easy, sunny side up, scrambled, soft-boiled, hard-boiled…all good. Omelets are good because you can add so many things to them to make them even better. Poached is always good, and Eggs Benedict are incredible. Count me in with those who eat eggs nearly every day. ---
**Author:** ![Quimby](https://avatars.discourse-cdn.com/v4/letter/q/22d042/32.png) [@Quimby](https://boards.straightdope.com/u/Quimby)\ **Post date:** [October 22, 2011, 5:05am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/95 "2011-10-22T05:05:42Z")
I like all kinds of eggs but my favorite is fried hard with the yolk broken so I voted Other. ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [October 22, 2011, 9:22am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/96 "2011-10-22T09:22:25Z")
> [@Acsenray](#): > > Like which ones? Over easy Over medium Sunny side up Basted ---
**Author:** ![Ibanez](https://avatars.discourse-cdn.com/v4/letter/i/a4c791/32.png) [@Ibanez](https://boards.straightdope.com/u/Ibanez)\ **Post date:** [October 22, 2011, 9:56am UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/97 "2011-10-22T09:56:43Z")
Hard boiled with vinegar and pepper. ---
**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 22, 2011, 12:39pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/98 "2011-10-22T12:39:22Z")
> [@Cunctator](#): > > Over easy > Over medium > Sunny side up > Basted As I said before, “basted” is not a very popularly known term. But I’m curious as to what the other ones are termed where you are (and where is that?): Sunny side up: The simplest method of frying – crack an egg in a hot, greased pan. You end up with a flat white centered on a bright yellow disk of yolk. It’s the popular image of a “fried egg.” Over easy: A sunny-side up egg that has been turned once so that the liquid yolk is inside the whites instead of sitting on top of them. Over medium: An over easy egg that has been left to cook a little longer so that the yolk isn’t completely liquid. What would you call these? ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [October 22, 2011, 5:04pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/99 "2011-10-22T17:04:28Z")
> [@](#): > > You end up with a flat white centered on a bright yellow disk of yolk. I’d say it was the other way around. You end up with a yellow flattened hemisphere centered on a white disk. The disk of white is larger than the hemisphere of yellow. ---
**Author:** ![robardin](https://avatars.discourse-cdn.com/v4/letter/r/43a26b/32.png) [@robardin](https://boards.straightdope.com/u/robardin)\ **Post date:** [October 22, 2011, 6:49pm UTC](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244/100 "2011-10-22T18:49:04Z")
> [@AClockworkMelon](#): > > Sunny side up. It’s just perfect. They look badass. You can put that bitch on a piece of toast and eat it. You can switch shit up and dip the toast in it. Few people know this but the term “ambrosia” originally referred to that golden sac of awesome found at the center of a delicious sunny side up egg. The more you know. This, except I think this is true of eggs fried “over easy” because IIRC, “sunny side up” means you never flip the eggs over, so that not only the yolk but the whites are still a bit runny. I definitely want my egg whites hard but the yolk still at least runny enough for dipping. Fried hard is my second favorite, so if I do break the yolk while flipping I’m fine with having semi-hard to hard fried eggs. But the whites MUST be hard! MUST! (I usually eat egg white only omelettes for weight control reasons, but I occasionally indulge in eating a whole egg and when I do, it’s got to be over easy.) [Previous page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=4) [Next page](https://boards.straightdope.com/t/so-how-do-you-like-your-eggs/600244.md?page=6)