Comments on: Eggs Over Easy

By: Karen

Karen — Sat, 01 Mar 2008 12:27:19 +0000

Hi to all, Here in England my mother and grandmother (bless them both) taught me to fry the humble egg, and to make sure the yolk stayed whole and ‘dippy’ instead of risking the flip – you kind of gently splash/slosh the hot oil over the top of the yolk with a spatular (without burning yourself) until the jelly like white is firm and white, thus you know the egg is cooked – no nasty bacterias (or ’snotty like’ white)- but you still have the desired ‘dippy’ (runny) yolk. Well that was how I was taught, many years ago, and I add how I have taught my children. The grandchildren arn’t of cooking age yet. (that is I mean they arn’t old enough to learn to cook – not be cooked!)When the children were all at home we kept chickens as pets and for eggs, so I’ve cooked quite a few over the years. As to the other chaps comment on the English and ’stewed tomatoes’, they are actually (tinned) peeled plum tomatoes heated through like you would baked beans, or you would have a fresh tomatoe halved and fried with your breakfast. Yummy…… Hope everyone has a cracking good Easter, and gets eggsactly what they want! Warm wishes to all, Karen x

By: Jerry

Jerry — Fri, 09 Nov 2007 07:03:47 +0000

Yeah, the embryo bit was a pop-culture reference, rather than science; you’re not the first to comment on my misuse. Over-easy might be easy, but it’s almost *never* done correctly in a restaurant, whether I’m the only guy in there or one of hundreds, from diner to four-star. Thus my frustration.

By: bonnie

bonnie — Thu, 08 Nov 2007 17:12:42 +0000

Well, when I worked in a restaurant that served the DREADED brunch (I say this because every professional cook hates the weekenders and having to get out of bed before noon on a Sunday) probably over half of the egg orders were for over easy, and about half of those orders really wanted poached or sunny-side up etc. So good on you for actually knowing what it is you want, that makes it much easier. I’ll also say that over-easy are the easiest things to cook, and the only reason you’ll get them overdone is if the cook was careless and forgot where they were in the orders but didn’t care enough to remake them during a rush (remember what I said about contempt for brunchers?)or the server left it in the window too long. Honestly. They’re easy, especially during a rush. Try it guys, if you can make toast, you can make over-easy eggs.

Also, I’ve never seen over-hard used that way in a restaurant. Over-hard usually signifies a broken yolk; over-whole is what you would order for the flaky whole yolk, or you’ll be disappointed.

I really do have to comment on your use of the term “chicken embryo”. Do you know what an embryo is? Yeesh. I think most people have cracked an egg and found an embryo (or know someone who has), so maybe you have just bad (or delicious?) luck… maybe look that one up, tiger.

By: Mike

Mike — Mon, 04 Dec 2006 01:51:26 +0000

Thanks!

I have never actually considered the question of what exactly is an egg cooked over easy… I think this must be because of the cultural ignorance toward eggs, and the cooking of. I see now. I was so blind…

Google did indeed lead me here but I’ll guarantee this isn’t where it ends. A new world of brighter mornings lies ahead.

Thankyou again. I feel blessed…

By: Jerry

Jerry — Thu, 04 May 2006 23:04:12 +0000

Cook me up a couple next time. Phwoo — I’ll never get tired of eggs cooked right.

By: over easy

over easy — Thu, 04 May 2006 17:00:31 +0000

that was by far the best description of what an over easy egg is. i cook them everyday for myself, i got really pissed the other day and ended up with 3 eggs more towards “medium” that over easy.

fortunately, it only happens once in a while. eggs are the only thing i cook, but i ususally cook a perfect over easy egg every time.

im hungry…

By: Carol Anne

Carol Anne — Sat, 30 Apr 2005 07:13:10 +0000

“Could we have kippers for breakfast,

Mummy dear, Mummy dear?”

–Supertramp, Breakfast In America

By: Bob

Bob — Fri, 29 Apr 2005 17:40:39 +0000

Another important difference between American breakfasts and English ones is that American breakfasts tend to omit (thankfully) stewed tomatoes.

By: squirrely joe

squirrely joe — Fri, 29 Apr 2005 16:10:07 +0000

When I was a young whelp, still in the nest, I always called for “flat eggs.” That meant over-hard.

By: Carol Anne

Carol Anne — Fri, 29 Apr 2005 07:48:49 +0000

Last summer, we were in a small restaurant near Five O’Clock Somewhere, and at a nearby table were five French college students. The waitress asked them, “How do you want your eggs?”

The students had no understanding of the question. The waitress finally clarified that she was asking how they wanted the eggs to be cooked. The students looked at each other with puzzied expressions. “Frites …?” one asked. One of the others said, “Ah, fried!”

“Fried what way,” the waitress asked, “sunny-side-up, over easy, over hard?”

There followed a discussion involving the waitress, who knew no French but much Spanish, and the students, whose English didn’t have the subtleties to distinguish egg-frying methods. They finally reached the consensus that the way the students wanted their eggs was sunny-side-up. The liked the cheerful metaphor; apparently in France, a sunny-side-up egg is just simply “fried.”