(This was first written on Mar 21, 2005 on our Proboards site.)
I eat eggs for breakfast almost every morning. So, I know how I like them - whites done with the yoke still running so I can dip my toast. What I don't like is the whites not done. Sounds easy, right?
When I go to a resturant, it is not that easy at all. For a long time I could order my eggs over-easy, then it went to over-medium. For a while I was saying exactly what I wanted without using a discription or term - "I want my eggs with the whites done and the yoke runny." That only worked for a minute, because it totally irritated everyone, including Mick. "Just order the d**n things," he'd say. Now I order them over-medium-well. You would think that would take care of it, but it doesn't.
I don't complain anymore. Besides, it doesn't make any difference if I explain my egg preference in two words or two well-worded sentences... my eggs are still going to come what ever way they come.
I figure, there is no such thing anymore as over-easy, over-medium, and over-hard. There is, instead, over-light (which is slimy), over-something (which is somewhere in between), and over-done (which resembles a rock). But if those generalizations fail, it is then catagoried as not scrambled or poached. (This generaliztion works well when a pimple-faced, 17 year-old, nose-picker tries his/her hand at cooking instead of washing dishes.)
When we received our order at a very popular resturant near our home area, I wanted to know why my eggs were so under-cooked so I had our waitress explain it to me, and she said that my eggs were grill-fried.
There you go, another generalization.
So, how do you like your eggs?
warmly,
Sassafras