Making scrambled eggs well takes patience. You have to keep stirring it over low heat or in a double boiler. Also adding a raw egg and a hunk of butter right at the end helps keep it creamy. You’ll never get proper scrambled eggs from a restaurant fry cook. They aren’t set up for it.
Then it’s strange that I’ve eaten hundreds of flipped-over eggs that were nowhere near being over hard. Or are we talking about the method of flipping here? I use a spatula. I’ve never flipped an egg just by jerking the pan.
I tend to switch back and forth between sunny side up and scrambled but since I’ve been off bread for a while my current choice is scrambled. Sunny side up requires either toast or bacon (or both!) to be dipped into the yolk.
Generally I go for an omelette. Quick and easy and delicious with any number of filling variations. If I have time and feel like making an effort my favorite eggs are slow-scrambled eggs. Add some cheese and chives and serve over slices of good toasted sourdough, with bacon and maybe some pan fried cherry tomatoes on the side and I’m in breakfast heaven.
Scrambled, with a good dash of salt. Also with bacon or sausage, buttered wheat toast, and a big glass of OJ to wash it all down.
Can you rephrase your question? I’m not sure what you’re asking here.
Flipped over eggs come in at least three varieties: over-easy, over-medium, and over-hard or over-well. Over-easy is always runny yolk. Over-medium I think varies a little. Some people consider it over-easy with completely set whites, others consider it that in-between stage where the yolk is starting to thicken and harden, but isn’t completely set. Over-hard is cooked until the yolk is completely cooked through. Over easy eggs should never ever come with a hard yolk. Ever.
I came upon that method on my own. Until now, I didn’t know it was a thing.
I voted other.I like mine hard fried,not opposed to eating the yellow snotty stuff,just prefer them hard.
Over medium. Firm, almost crispy whites, especially at the edges, and yolk soft enough so that when you cut into it that it runs, but barely. I’ve never had eggs prepared this way unless I do it myself, so if I order eggs at a restaurant, it’s usually an omelet.
Scrambled, or fried hard. And I do mean hard. If there is one little speck of yolk that isn’t absolutely solid, the whole dish is going back.
Scrambled – although specifically, migas, the Tex-Mex variety with tortilla bits and pico de gallo.
I love a soft-boiled egg, so much so that I’ve purchased some egg cups to serve them English-style. They look so cute, sitting up in their little cup with their tops sliced off. Cutting up the buttered toast into “soldiers” facilitates getting the strips down into the egg yolk.
However, I won’t go the toast rack route. That looks like a way of letting the toast get cold before you can eat it.
I got perfectly over-medium eggs at IHOP a couple of times. But usually I don’t order them because they are almost always under- or over-cooked. I cannot stand even the sight of under cooked egg whites, but I can handle it if the yolk is a bit runnier than I like.
I like the idea of egg cups better than the application. I find it less messy to eat when I just break it into a small bowl.
I’m with you. I can’t eat the eggs at all if the whites are undercooked.
Over easy or basted are my faves. Poached can be nice, but can be not so nice, too.
Gotta have that liquid yolk to mix with the toast or hash browns, y’know!
I eat eggs for breakfast almost every day. I like them scrambled, but more omelette like than loose curds scrambled and with cheese, either chunks melted in or a few slices of cheddar melted on top and then the whole thing flipped over so the cheese gets really melty and a bit crispy. Fresh ground black pepper and some HP Sauce on the side. Then I eat it in the car on the way to work.
Not sure if it counts, but I also have been on a French toast kick lately… though I guess that’s not strictly eggs, it’s eggs and bread.
Poached and the yolks must be runny. Hard poached eggs go back post haste. I like two in a little bowl, their is just a touch of water, salt pepper, then chip it up into an lumpy little saucy egg delight, that can be spooned onto some buttered sourdough toast.
God, I love that, the richness, umami of the yolk and the salty buttery flavor and the sourness of the bread!
Didn’t see Fried hard (or over hard, same thing) in the poll options. So, that.
Either pan scrambled or over-hard/well done. Neither of those was on the poll.
At home, I’ll add salsa and cream cheese to the mix and pan scramble. Hot sauce and black pepper sprinkled on once plated.
Now I’m hungry.