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Posted: 8/22/2014 11:19:43 PM EDT
[#1]
Jessco dont like no runny aigs !!! |
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Posted: 8/22/2014 11:20:54 PM EDT
[#2]
Quote HistoryQuoted: I love runny yolks, the white needs to be cooked , its like snot otherwise |
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Posted: 8/22/2014 11:29:10 PM EDT
[#3]
Quote HistoryQuoted:
I love runny yolks, the white needs to be cooked , its like snot otherwise Same here. |
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Posted: 8/22/2014 11:29:41 PM EDT
[#4]
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Posted: 8/23/2014 12:00:49 AM EDT
[#5]
I wont brag on too many things, but I'll confidently say I'm a damned good cook. From grilling to baking, I'm good at making food. Except fried eggs. I'm the no-flippin'est, egg stickin'est, yolk breakin'est mother fucker you'll ever meet in a kitchen.
Was hoping I'd get some good tips here (besides the water steamin' thing). |
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Posted: 8/23/2014 12:01:11 AM EDT
[#6]
Quoted: Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. |
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Posted: 8/23/2014 12:05:34 AM EDT
[#7]
Quote HistoryQuoted:
OP is traded. That describes a fucked up attempt at sunny side up. 
Sub: Never heard of HP sauce. What's it like? Fried egg does indicate a broken and cooked yolk. Fried= broken yolk, flipped and fried till done Over easy= flipped but whites not completely done Over medium= flipped and whites done, yellow still as completely runny as possible Over hard= flipped and yolk done completely but don't cook the egg till it's solid rubber hockey puck style. Sunny side up is not flipped, intact yolk. Some will splash grease up on the egg to get the whites most of the way done. Bacon grease is preferred. Sausage grease or butter is acceptable. EVOO is not a good flavor with eggs. I'm an over medium guy unless making sammys then it's fried. I dunno if it's regional or what. Here's how I know it: Over easy= flipped and whites done, yellow still as completely runny as possible Over medium= flipped and yolk still a little soft in the middle Over hard= flipped and yolk done completely Sunny side up= not flipped, intact yolk. Fried= like sunny, but also splashing grease up on the egg to get the whites most of the way done. 53vortecs= broken yolk, one side burned. Generally mixed up in hash or fed to dogs. |
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Posted: 8/23/2014 12:07:09 AM EDT
[#8]
Quote HistoryQuoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. Listen to this guy. |
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Posted: 8/23/2014 9:20:13 AM EDT
[#9]
Quote HistoryQuoted: Weird, I never knew HP Sauce was rare in most of the US. You can find that stuff at every grocery store in Houston, as far as I know. Quote HistoryQuoted: Weird, I never knew HP Sauce was rare in most of the US. You can find that stuff at every grocery store in Houston, as far as I know. Though that may be due to all the Brits living here because of the oil industry.  |
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Posted: 8/23/2014 9:48:37 AM EDT
[#10]
Quote HistoryQuoted:
Ok. First know what you are talking about; over easy, over medium, over hard. If you dont know what these are, you cannot start. I like over medium. Thats the whites hard, the yolk soft/runny, but completely cooked on the outside. Heat pan on med high. Add BUTTER, you fucking heathens. Allow it to start to brown, crack and drop the egg on the pan and dont break the yolk. Salt, pepper. Immediately, toss a couple tablespoons of water in the pan, cover with lid. The steam will cook the top. Flipping an egg is for dummies. After about 1-2 minutes, it will be done. Slide from pan onto buttered toast with just a touch of honey. You can also throw some bacon betwixt the egg and the toast, and also sprinkle some nice mild cheddar on top it you feel like it. Enjoy. I'm pretty sure I ate a passel of fried eggs before I knew how to order them properly. |
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Posted: 8/23/2014 9:51:34 AM EDT
[#11]
Quote HistoryQuoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. This |
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Posted: 8/23/2014 9:55:01 AM EDT
[#12]
Fried egg, yes. But there are other styles
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Posted: 8/24/2014 3:31:34 AM EDT
[#13]
Quote HistoryQuoted:
I lived in Japan 3 years. Wtf is Japanese bread? Are you talking about shokupan? I am indeed. Best toasting bread ever made! |
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Posted: 8/24/2014 4:08:30 AM EDT
[#14]
Quote HistoryQuoted:
I love runny yolks, the white needs to be cooked , its like snot otherwise That is called over medium. That's the way I like them. Over easy still has uncooked white, 
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Posted: 8/24/2014 4:46:13 AM EDT
[#15]
Quote HistoryQuoted:
Although it is offensive to Islam, we cook our eggs in bacon grease at my house. who cares if it offends islam?? the Lord thy God sent us the gift of bacon to prove he loves us. just like he sent the 1911 and beer... |
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Posted: 8/24/2014 5:48:34 AM EDT
[#16]
Eggs should NEVER be cooked in anything except butter (unless poaching or hard or soft-boiling.) The rest are just minor details.
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Posted: 8/24/2014 6:40:55 AM EDT
[#17]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. 
Unless it's scrambled, never break a yoke. |
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Posted: 8/24/2014 8:29:39 AM EDT
[#18]
Broken yolks are for omelets. This is one of the most cretinous posts in the history of this site.
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Posted: 8/24/2014 8:38:02 AM EDT
[#19]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. Runny yolks are ok. Runny whites are like eating snot. Gross. |
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Posted: 8/24/2014 8:49:29 AM EDT
[#20]
There should be absolutely nothing runny in my eggs. Can't do the yellow snot running on my food.
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Posted: 8/24/2014 8:59:51 AM EDT
[#21]
Quote HistoryQuoted:
A broken yolk is an abomination. Over easy FTW. This man gets it. Now put that on a club sandwich |
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Posted: 8/24/2014 9:05:17 AM EDT
[#22]
Quote HistoryQuoted:
OP is traded. That describes a fucked up attempt at sunny side up.
Sub: Never heard of HP sauce. What's it like? I put no tomato based anything on eggs. Gross Fried egg does indicate a broken and cooked yolk. Fried= broken yolk, flipped and fried till done Over easy= flipped but whites not completely done Over medium= flipped and whites done, yellow still as completely runny as possible This is what you get when you ask for over easy anywhere in Ohio Over hard= flipped and yolk done completely but don't cook the egg till it's solid rubber hockey puck style. Sunny side up is not flipped, intact yolk. Some will splash grease up on the egg to get the whites most of the way done. Bacon grease is preferred. Sausage grease or butter is acceptable. EVOO is not a good flavor with eggs. Agreed I'm an over medium guy unless making sammys then it's fried. Also, only scrambled is acceptable with biscuits and gravy. |
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Posted: 8/24/2014 9:05:35 AM EDT
[#23]
Quote HistoryQuoted:
I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Quote HistoryQuoted:
Quoted:
I love runny yolks, the white needs to be cooked , its like snot otherwise I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Me too, I like to dip my toast into the runny yolks. |
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Posted: 8/24/2014 9:13:59 AM EDT
[#24]
If you want rubbery eggs, use med-high, or higher heat.
For eggs they way they're supposed to be, use low, to low-medium heat. It takes longer, but you'll cook something edible. |
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Posted: 8/24/2014 9:17:28 AM EDT
[#25]
Broken yolks make baby Jesus cry.
OP fails. |
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Posted: 8/24/2014 9:34:05 AM EDT
[#26]
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Posted: 8/24/2014 10:07:35 AM EDT
[#27]
HP Sauce is okay, I enjoy it often. However my go to is Major Grey's Chutney. Sweet, spicy, just a hint of heat. Great stuff on toast used for dipping in over easy or slightly runny egg yokes.
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Posted: 8/24/2014 10:14:35 AM EDT
[#28]
Quote HistoryQuoted:
Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. Quote HistoryQuoted:
Quoted:
What's HP Sauce like ? Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. HP is fucking delicious. |
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Posted: 8/24/2014 10:30:47 AM EDT
[#29]
Quote HistoryQuoted: If you want rubbery eggs, use med-high, or higher heat. For eggs they way they're supposed to be, use low, to low-medium heat. It takes longer, but you'll cook something edible. |
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Posted: 8/24/2014 10:31:55 AM EDT
[#30]
Quote HistoryQuoted:
If you want rubbery eggs, use med-high, or higher heat. For eggs they way they're supposed to be, use low, to low-medium heat. It takes longer, but you'll cook something edible. Correct a mundo! And HP sauce has been ordered. |
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Posted: 8/24/2014 10:33:37 AM EDT
[#31]
Quote HistoryQuoted:
Also, only scrambled is acceptable with biscuits and gravy. Quote HistoryQuoted:
Quoted:
OP is traded. That describes a fucked up attempt at sunny side up.
Sub: Never heard of HP sauce. What's it like? I put no tomato based anything on eggs. Gross Fried egg does indicate a broken and cooked yolk. Fried= broken yolk, flipped and fried till done Over easy= flipped but whites not completely done Over medium= flipped and whites done, yellow still as completely runny as possible This is what you get when you ask for over easy anywhere in Ohio Over hard= flipped and yolk done completely but don't cook the egg till it's solid rubber hockey puck style. Sunny side up is not flipped, intact yolk. Some will splash grease up on the egg to get the whites most of the way done. Bacon grease is preferred. Sausage grease or butter is acceptable. EVOO is not a good flavor with eggs. Agreed I'm an over medium guy unless making sammys then it's fried. Also, only scrambled is acceptable with biscuits and gravy. Hot sauce is gtg. But, yes, ketchup is not for eggs. If you go to a greasy spoon with a cook who is over 50, you'll get runny whites, ordering over easy. It'd be a horrible travesty to go to the trouble of making biscuits and gravy and then not have runny yolk to mix in with it. 
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Posted: 8/24/2014 10:34:39 AM EDT
[#32]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. 
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Posted: 8/24/2014 10:35:58 AM EDT
[#33]
Quote HistoryI have a small Wagner's cast iron skillet that has only been used for that exact purpose, with butter and/or bacon grease lube. It's as slick as ice. |
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Posted: 8/24/2014 10:38:45 AM EDT
[#34]
alright, who banned the OP, his account isn't active, when and where is the thread were he was banned?
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Posted: 8/24/2014 10:44:54 AM EDT
[#35]
I'll be damned. It seems almost like different people have different preferences for what they like to eat and how to prepare it.
It's a good thing this awkward individuality doesn't extend to health care decisions, school curriculum, wage-earning potential, etc. or we'd be in a world of hurt. 
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Posted: 8/24/2014 10:45:36 AM EDT
[#36]
Quote HistoryQuoted:
alright, who banned the OP, his account isn't active, when and where is the thread were he was banned? That will teach him to cook an egg wrong. |
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Posted: 8/24/2014 10:48:43 AM EDT
[#37]
Quote HistoryQuoted:
I'll be damned. It seems almost like different people have different preferences for what they like to eat and how to prepare it. It's a good thing this awkward individuality doesn't extend to health care decisions, school curriculum, wage-earning potential, etc. or we'd be in a world of hurt. Guy is a shitty cook and decides to start a thread about it? 
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Posted: 8/24/2014 11:10:19 AM EDT
[#38]
Quote HistoryQuoted:
Guy is a shitty cook and decides to start a thread about it? http://fcdn.roadbikereview.com/attachments/lounge/293574d1395773037-ive-read-lot-threads-here-degenerate-bickering-lighten-up-frances_t268.jpg Quote HistoryQuoted:
Quoted:
I'll be damned. It seems almost like different people have different preferences for what they like to eat and how to prepare it. It's a good thing this awkward individuality doesn't extend to health care decisions, school curriculum, wage-earning potential, etc. or we'd be in a world of hurt. Guy is a shitty cook and decides to start a thread about it? http://fcdn.roadbikereview.com/attachments/lounge/293574d1395773037-ive-read-lot-threads-here-degenerate-bickering-lighten-up-frances_t268.jpg I wasn't defending OP; just the opposite. His method sucked and I said so early in the thread. Yet he continued to insist it was the only civilized way to fry an egg. I did learn something from the thread, though: trolls like eggs, they just don't know how to cook them. 
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Posted: 8/24/2014 11:23:12 AM EDT
[#39]
My idea of a perfectly fried egg.
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Posted: 8/24/2014 1:07:00 PM EDT
[#40]
Quote HistoryQuoted: My idea of a perfectly fried egg. You microwaved that in a cereal bowl. It works and is quick
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Posted: 8/24/2014 2:07:30 PM EDT
[#41]
Quote HistoryQuoted:
You microwaved that in a cereal bowl. It works and is quick Quote HistoryQuoted:
Quoted:
My idea of a perfectly fried egg.http://i817.photobucket.com/albums/zz95/VictorCastle/57183466-F5D5-455F-AEAC-88ABA73D8B94_zpsmotixfz4.jpg You microwaved that in a cereal bowl. It works and is quick No shit. I had no idea you could do that. How much time and does it need to be covered? |
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Posted: 8/24/2014 5:17:11 PM EDT
[#42]
Quote HistoryQuoted: No shit. I had no idea you could do that. How much time and does it need to be covered? Quote HistoryQuoted: Quoted: Quoted: My idea of a perfectly fried egg.http://i817.photobucket.com/albums/zz95/VictorCastle/57183466-F5D5-455F-AEAC-88ABA73D8B94_zpsmotixfz4.jpg You microwaved that in a cereal bowl. It works and is quick No shit. I had no idea you could do that. How much time and does it need to be covered?  |
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Posted: 8/24/2014 5:36:55 PM EDT
[#43]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. not in this house buddy
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Posted: 8/24/2014 10:28:52 PM EDT
[#44]
Quote HistoryQuoted:
Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. Quote HistoryQuoted:
Quoted:
What's HP Sauce like ? Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. I found some at the local store right next to the A1 and other sauces. Now I will have to find something to try it on, I don't eat many bacon sandwiches. |
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Posted: 8/24/2014 10:33:47 PM EDT
[#45]
Quote HistoryQuoted: I found some at the local store right next to the A1 and other sauces. Now I will have to find something to try it on, I don't eat many bacon sandwiches. Quote HistoryQuoted: Quoted: Quoted: What's HP Sauce like ? Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. I found some at the local store right next to the A1 and other sauces. Now I will have to find something to try it on, I don't eat many bacon sandwiches. |
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Posted: 8/24/2014 10:42:21 PM EDT
[#46]
Quote HistoryQuoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. Oh yeah, New Jersey's great gift to mankind. It's like Spam, but totally devoid of flavor. Taylor ham... 
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Posted: 8/24/2014 10:45:16 PM EDT
[#47]
Quote HistoryQuote HistoryQuoted:
Quoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. I don't need to!
https://c2.staticflickr.com/6/5039/6950549392_7aac21d30a_z.jpg
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Posted: 8/25/2014 8:46:53 AM EDT
[#48]
Quote HistoryQuoted: No shit. I had no idea you could do that. How much time and does it need to be covered? Quote HistoryQuoted: Quoted: Quoted: My idea of a perfectly fried egg.http://i817.photobucket.com/albums/zz95/VictorCastle/57183466-F5D5-455F-AEAC-88ABA73D8B94_zpsmotixfz4.jpg You microwaved that in a cereal bowl. It works and is quick No shit. I had no idea you could do that. How much time and does it need to be covered? One egg takes about 55s. Turns out like a McDonald's mcmuffin egg. Not bad when time is limited and you're in a bulking -up phase. No need to cover but I will use a paper towel on top to avoid egg splash.
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Posted: 8/25/2014 9:08:19 AM EDT
[#49]
Oh, and there is an acceptable tomato based condiment for eggs.
Salsa Huevos rancheros, baby. I make 'em sometimes. |
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Posted: 8/25/2014 9:12:43 AM EDT
[#50]
Don't flip!
I only do sunny side up. Posted Via AR15.Com Mobile |
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