Over easy

[ronsmith100]

In my travels this year I experienced something new to me.
"Over medium" on your breakfast order means different things in the the north (Alaska, Yukon, and BC) than it does down here.

If I go into a Denny's here in Utah and order OM eggs the white is entirely cooked through and the yoke has lots of runny.
"Dippy eggs, Grandpa.. make me dippy eggs"
Up there it means the yoke is cooked medium (not necessarily runny)
Over hard the yoke is cooked powder dry
Over medium the yoke is half cooked almost dry... no runny yoke expected.

Also I note the griddle is hotter up north because the outside edges of the white are browned.

So, does over medium mean you get some yoke to sop up with your toast or not?

[Rick kl]

Here in sask.

Sunny side up means white is cooked and yokes are soft (really runny)
over easy means fliped and the yoke is soft (med runny)
overhard is a hard yoke

I prefer over easy and eat the yoke with my hash browns or toast dipping

[Lizbeth]

Here over easy sometimes gets you runny whites too. ick! I've learned to ask the waiter what means what, it depends on the cook. I like my eggs cooked with the white done and the yellow runny. I've pretty much given up and usually just get scrambled!

[Jim Bennett]

Here in sask.

Sunny side up means white is cooked and yokes are soft (really runny)
over easy means fliped and the yoke is soft (med runny)
overhard is a hard yoke

Pretty much the same here, except that some cooks will also do easy over (not the same as over easy) where basically baste a sunny side up egg. A splash of water is put on the grill and the eggs covered with a lid. This cooks the top skin a bit leaving it a milky white over the yolk instead of bright yellow.

My favourite egg by far is poached, and not in some silly contraption, but placed into a slowly rolling boil until the whites firm up. Then on top of a nice piece of rye bread it goes with a bit of freshly ground pepper. A bit of cheese and some fruit on the side, and you have the perfect breakfast

[HerseyBA]

Over hard -smash the yolk. Lots of hot sauce

[Bigfoot Mike]

My favourite egg by far is poached, and not in some silly contraption, but placed into a slowly rolling boil until the whites firm up. Then on top of a nice piece of rye bread it goes with a bit of freshly ground pepper. A bit of cheese and some fruit on the side, and you have the perfect breakfast

I’m with you on this.

My NEWEST treat is to replace the cheese with David’s Spanish Sauce. Oh man, David’s Kitchen in Atascadero, CA does a great job with this.

YUM, YUM!

[Donna D.]

Hard-boiled... like in Deviled, or dry scrambled, or an omelet ... can't handle runny yolk

Over-easy to me, means cooked white and runny yolk... but I wouldn't order it!

[Patrick Mc]

Every which way but raw.

If you meet me, have me make you an omelette! I can even do one a one egg omelette if you want.

Pat

[Marv Watson]

I did some restaurant and institutional cooking in my youth and I learned that over easy was to cook the whites, but leave the yolk runny. Sunny side up almost always has a little undercooked white. I had never heard of "over medium" until recently. Either the yolk is runny or it isn't. My favorite is eggs lightly steamed poached on top of home-made corned-beef hash (usually the Sunday morning after St. Patrick's Day). Yum-yum!

[Jim Bennett]

I'm with you on this.

My NEWEST treat is to replace the cheese with David's Spanish Sauce. Oh man, David's Kitchen in Atascadero, CA does a great job with this.

YUM, YUM!

Mike, do you have a link to an example of Spanish Sauce. I am not familiar with it, but always enjoy trying new things.

And about the over medium eggs, this is the first I have ever hear of them.

[Larry&Carrie]

Eggs like my mother made---- over hard with the edges scorched..... (sure glad I learned how to cook)