Comments on: Two Eggs, Any Style?

Question: Two Eggs, Any Style?

applesurf — Mon, 29 Dec 2008 00:05:30 -0800

When the breakfast menu says, "Two Eggs (Any Style)", realistically, what are the different styles available?

Personally, I've tried fried (sunny side up), scrambled, boiled, and half-boiled (soft-boiled). Any other styles that I should try?

By: violetk

violetk — Mon, 29 Dec 2008 00:09:21 -0800

poached and coddled.

By: timeistight

timeistight — Mon, 29 Dec 2008 00:09:41 -0800

Over-easy, over-hard, poached.

By: zippy

zippy — Mon, 29 Dec 2008 00:10:00 -0800

... Over easy, over hard ...

By: melorama

melorama — Mon, 29 Dec 2008 00:12:10 -0800

Shirred eggs.

By: fearthehat

fearthehat — Mon, 29 Dec 2008 00:13:25 -0800

Try a fried egg with the yolk broken and mixed through the white (leaving distinct patches of white and yolk, not completely mixed as with an omelette) before cooking. It's delicious, especially with toast.

By: dydecker

dydecker — Mon, 29 Dec 2008 00:20:32 -0800

raw egg and rice.

By: esmerelda_jenkins

esmerelda_jenkins — Mon, 29 Dec 2008 00:29:15 -0800

scrambled with cheese, the only real way to go.

By: megamanwich

megamanwich — Mon, 29 Dec 2008 00:35:23 -0800

Basted eggs. Like sunny side up on a partly cloudy day.

By: grouse

grouse — Mon, 29 Dec 2008 00:35:44 -0800

My favorite is steam-basted fried eggs.

By: trevyn

trevyn — Mon, 29 Dec 2008 00:36:42 -0800

"made into a mini omelet"

sous-vide (ok, maybe not realistic)

also: peanut butter milkshakes.

By: Nattie

Nattie — Mon, 29 Dec 2008 00:50:03 -0800

Over-medium.

By: maniactown

maniactown — Mon, 29 Dec 2008 00:50:34 -0800

I like scrambled or over-easy. Sometimes I'll ask for over-medium if I expect the cook doesn't really how to properly cook an over-easy egg... because runny whites are disgusting.

By: smalls

smalls — Mon, 29 Dec 2008 01:04:38 -0800

you can also ask for egg over hard with the yolks broken.

By: smalls

smalls — Mon, 29 Dec 2008 01:06:34 -0800

I wonder if you can get them raw, old-school bodybuilder style?

By: scose

scose — Mon, 29 Dec 2008 01:21:38 -0800

I always order them poached at restaurants. Poaching an egg is a lot more difficult than scrambling, frying, or hard-boiling, so I like to take advantage of restaurant cooks' well-practiced skill.

By: woodblock100

woodblock100 — Mon, 29 Dec 2008 01:47:00 -0800

raw egg and rice.

A raw egg broken into your bowl of hot hot rice just out of the cooker. With a tiny dash of soy sauce, then stirred with your chopsticks ... Yes. Yes!

By: impluvium

impluvium — Mon, 29 Dec 2008 01:50:31 -0800

Poached, but not so much that the yolk is hard. Just poached enough to set the whites, so that the yolk can split and run over the toast. (Specific, but important.)

By: pompomtom

pompomtom — Mon, 29 Dec 2008 02:11:02 -0800

Eggs benedict.

By: fourcheesemac

fourcheesemac — Mon, 29 Dec 2008 02:24:30 -0800

I used to make a dish called "over my dead body," which was basically a hamburger omelette.

By: Jacqueline

Jacqueline — Mon, 29 Dec 2008 03:21:48 -0800

This thread inspired me to make myself eggs for a midnight snack,

By: dunkadunc

dunkadunc — Mon, 29 Dec 2008 03:41:03 -0800

Scotch Eggs!

By: randomstriker

randomstriker — Mon, 29 Dec 2008 03:47:58 -0800

Poaching an egg is a lot more difficult than...[insert method]

Really? It's actually quite easy:

1) Boil water in shallow pan, then turn off heat.
2) Add tablespoon of vinegar, then crack the eggs into the water and cover the pan
3) Remove eggs with slotted spoon after exactly 3 minutes for medium firm, less time for softer, more time for harder

I find it much harder to fry eggs perfectly, which means the whites are cooked completely without being burned on the underside, with the yolks are still fairly runny.

The REALLY hard part about poached eggs is making good hollandaise sauce to go with them. In my neighbourhood I only know of ONE restaurant that does it really well.

By: mdn

mdn — Mon, 29 Dec 2008 04:38:16 -0800

i think, realistically, though, you have:
fried - sunny side up, over easy, over medium, over hard (this is how i eat them, so how I know 'em best)
poached (can this be done hard, soft?)
scrambled (with cheese wld be extra i think, like a scrambled omelet - dunno if scrambled with no extras can be done to style)
boiled - hard, soft - dunno about medium?

By: Fuzzy Skinner

Fuzzy Skinner — Mon, 29 Dec 2008 05:08:35 -0800

As a former Big Boy cook, I would say: Scrambled, poached, sunny side up, over light, over medium, over hard, soft boiled, hard boiled. At least that's all I ever did short of an omelette.

By: fairmettle

fairmettle — Mon, 29 Dec 2008 05:35:36 -0800

Whole - - to go...

By: Fuzzy Skinner

Fuzzy Skinner — Mon, 29 Dec 2008 05:39:14 -0800

Oh ya... fried!!!! mdn gets an extra point. I made fried egg sammiches all the time at home. Never did at Big Boy, though. It was usually ordered as "over hard, break the yolks."

By: vacapinta

vacapinta — Mon, 29 Dec 2008 06:43:36 -0800

scrambled (with cheese wld be extra i think, like a scrambled omelet - dunno if scrambled with no extras can be done to style)

I swear there's at least two types of scrambled. One where its what i'd call "omelette-style" - one big hunk of yellow/white egg scramble.

The other type is where some fork was used and the scrambled egg is sort of shredded into small pieces.

Another factor too in a scramble is how runny the eggs are.

By: PhoBWanKenobi

PhoBWanKenobi — Mon, 29 Dec 2008 07:30:47 -0800

Another factor too in a scramble is how runny the eggs are.

Yup. Just ask for eggs either scrambled hard or scrambled soft.

As a former IHOP waitress, I can say that ordering a "fried" egg will just get a blank stare, because you need to be more specific--mostly, up or over, but as you can see from this thread, there are plenty of variations on that as well.

By: hworth

hworth — Mon, 29 Dec 2008 07:41:28 -0800

I think vacapinta is thinking of what I would call pan-scrambled. Whole eggs put into the frying pan and then scrambled while cooking. (As opposed to beating the eggs before you pour them into the pan.)

By: cabingirl

cabingirl — Mon, 29 Dec 2008 08:00:50 -0800

Just ask for eggs either scrambled hard or scrambled soft.

My sister always ordered them "scrambled dry" which I guess is the same as scrambled hard.

For the former cooks/waitstaff out there, is it possible to order a real egg scrambled? I don't order scrambled eggs at diners/IHOP/etc. because they use the omelette mix stuff (and even then it's usually not even really scrambled, but just a flat piece of egg) and I hate that crap.

By: PhoBWanKenobi

PhoBWanKenobi — Mon, 29 Dec 2008 09:09:46 -0800

For the former cooks/waitstaff out there, is it possible to order a real egg scrambled? I don't order scrambled eggs at diners/IHOP/etc. because they use the omelette mix stuff (and even then it's usually not even really scrambled, but just a flat piece of egg) and I hate that crap.

Yup. Just ask.

By: snofoam

snofoam — Mon, 29 Dec 2008 09:29:30 -0800

Eggs Balboa. That's four broken into a glass.

By: lizjohn

lizjohn — Mon, 29 Dec 2008 10:12:48 -0800

As a former IHOP/Cracker Barrel server, CB uses freshly cracked eggs for their scrambled eggs an at IHOP it was on request. Scrambled egg vernacular is a little tricky, because "scrambled dry" could mean no oil added to the pan, or scrambled hard with no burn marks. There's also scrambled soft and scrambled burnt. Over hard and over well eggs are both cooked so nothing is runny, the diference is one of them has the yoke broken while cooking (I can never remember which one).

By: CunningLinguist

CunningLinguist — Mon, 29 Dec 2008 14:12:38 -0800

And there's a French omelet, which I finally mastered and is far far far from a regular American omelet. But your basic "any style" diner is unlikely to produce one.

By: birdsquared

birdsquared — Mon, 29 Dec 2008 20:07:43 -0800

Don't forget white only (usually omelet) for us folks that don't like yolks. (Actually, I don't mind scrambled, but any other format I don't eat the yolk).

By: acorncup

acorncup — Mon, 29 Dec 2008 20:35:09 -0800

There's also a folded egg, which is beaten, poured on a hot flat griddle and allowed to set up for a moment, then quickly flipped and folded without browning and without fluffing up like an omelet. This works really well in sandwiches, where a regular scrambled egg would fall apart. Plus you can layer cheese on before folding and it makes delicious melty glue.

By: the latin mouse

the latin mouse — Wed, 31 Dec 2008 22:21:35 -0800

birdsquared, the yolk is the best part! I prefer duck eggs largely because they have a higher yolk to white ratio.

And I don't think the variant on scrambled eggs should count if it's just pre-beaten eggs cooked into a single flat piece of egg. That's not a different variety of scrambled eggs, that's just an omelette with no filling.