Best man eggs

[Rorschach]

I've never thought of them as "American ways" to cook an egg. I just assumed it was universal. No?

I don't think so. I don't think I've ever heard 'over-easy' or 'sunny-side up' in anything other than an American (or Canadian?) accent. I'm not even sure what the 'easy' part in 'over-easy' means. I'd guess the 'over' is flipped onto the yolk side to firm it up? And the 'easy' means it doesn't stay there too long? Is there a more 'well-done' method of cooking the yolk side. 'Over-firm' or something?

It's certainly not something I've ever been asked in a cafe or hotel or anyplace I might be ordering breakfast. Usually it's simply 'How do you want your egg/s?' as in the method of cooking. I'd assume that most decent places must know how to respond to transatlantic guests' requests though.

[raptor9k]

Over easy - mostly runny yolk, over medium - slightly runny yolk, over hard - fully cooked yolk. Sunny side up isn't flipped.

[Rorschach]

Ah. Thank-you.

Who doesn't want a runny yolk? The Blefuscudians would likely not be impressed.

[raptor9k]

I generally cook my eggs over hard. It doesn't really bother me to eat a runny yolk, I just prefer the flavor and texture of a solid yolk. It's also easier to put them on a sandwich if they're fully cooked.

[JermCool]

I just can't do sunny-side-up ("cooked"). I feel like the yolk just needs that membrane cooked on the other side. Not long, mind. I like a runnier yolk as it blends well with the hash browns.

I REFUSE to put tomato sauce (ketchup) on my eggs. It's WRONG. My wife has been wrong for all 16 years of our marriage and she refuses to admit it.

[Deacon]

Yeah, yours, you nailed it with the guesses. A lot of people like over-easy because there's still the almost entirely runny yolk, but there's none of the runny white left.

[Rorschach]

I tend to spoon hot oil over the yolk side to solidify any stubbornly wobbly white which I suppose is the same thing. Oh, to have the confidence to actually flip the egg.

[Sir Spankspeople]

Another option would to be to take a lit, put a tiny bit of water on the inside of the lid and stick it over the pan, trapping the steam and cooking the top without flipping that way.

We call that a basted egg.

[Deacon]

Yeah I generally do that. You don't even really need to add water. There's enough evaporating off the egg as well as the butter or oil or whatever you're using.

[Rorschach]

So what's the deal with egg whites? Like I see people in movies ordering egg white omelettes. What the hell kind of colour would they be? And isn't most of the nutrition in the yolk?

[raptor9k]

Yolks are higher in fat/cholesterol/calories so the health nuts separate the whites and just eat THAT as if there were any flavor to it or a reason to do such a thing. Egg whites are still pretty high in protein so I guess it's just a low-cal protein. I'd rather eat tuna if that's what I'm after.

[Deacon]

Yes it is. But because nutritional science is still fairly primitive (despite what you'll read in ad-slathered blogs that promise to have all the answers "they" don't want you to know), we keep flip-flopping regarding what is good for you and what isn't. For a while people assumed that because egg yolks have cholesterol in them that they're bad for you. Egg whites have not much of anything other than protein, which is great, but the yolk is where the nutrition and flavor are stored, along with a few more calories.

[Rorschach]

I blame Edwina Currie.

http://news.bbc.co.uk/onthisday/hi/date ... 519451.stm

And if you think her coupon isn't distressing enough, picture this: she had sex with John Major. Imagine that contorted in pleasure.

[Deacon]

How very British...

[JermCool]

GET IT OUT OF MY HEAD!!!