- cross-posted to:
- funny@lemmy.ml
- cross-posted to:
- funny@lemmy.ml
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…Medium? I like them fried over easy so I can dip toast in the yolk, but the whites aren’t runny at all.
At Waffle House, that’s over medium, or just an “order”. Over easy / “order lite” has some runny white.
Waffle House is just wrong in their designation then. Over light is supposed to be slightly runny whites. Sunny side up is not flipping the egg so the white on top isn’t fully cooked. Over easy is supposed to have fully cooked whites and runny yolks. Over medium is jammy yolks that won’t quickly flow out if popped.
Waffle House just is saying over light = over easy and that’s not correct.
“Over medium well” for jammy yolks if you’re lucky in California… over medium = undercooked, can’t imagine over easy
Sunny side up post to be basted with hot oil to ensure zero runny white, since runny albumen is danger town… yes?!
Gross
i like to make 2 opposite-side holes on the shell and suck it
Taking notes…
This guy really sucks eggs!
Virtually all food is gross if you think too hard about it.
Apples?
Could have a worm in it.
Or worse: Half a worm.
Engorged tree genitalia and ovaries that try to trick you into swallowing their embroys so you crap them out later.
Don’t trust them.
Huh that is pretty gross
You’re gross! 😝
Ja, groß. It’s fucking great. (Sub the toast with polenta for me.)
Runny whites are terrible, way undercooked. We call them snotty here, due to the consistency similarities. Nobody I know likes a snotty egg, glad you seem to be in the same boat :)
Over easy is fantastic in a sandwich with bacon, but I go for a soft-boil if dipping. Precut toast soldiers when feeling particularly childish.
EGGGGGG SALAD
Has science gone too far?
Damn, I actually thought that was real for a sec
Entropy side up please
Isn’t scrambled lower entropy? Like how dye in water moves from fully concentrated at one point to fully diffused throughout the water?You had to do work to scramble them and now it would take a lot more energy to get them back to separate the white from the yolk so it looked like the hard boiled.This is all completely wrong, I was thinking about Gibbs free energy decreasing with spontaneous reactions.
Ty, I had the same question
That’s what I get for being so old I forgot my thermo class
*Shakes fist at sky*
The main thing I remember from my thermodynamics classes is the day I broke the thermometer. Yup.
Lol. Closest I had to a thermo class was my AP chem in HS when the teacher told us all he was going to say about it is that it is incredibly complicated and whenever you think you’ve got it, you don’t. He was a character.
Fertilized
Leave too long and you’ll end up with balut
That’s the perfect amount. Too long is when it hatches.
No other food will reward you with a free duck if you forget about it 😂
Not overcooked, not scrambled.
There is another one…
There are tons of ways to prepare eggs.
I wish you’d take them raw.
Praise be to Kern
Straight to the break room for misspelling the Founders name.
I don’t think I’ve ever noticed it spelled out on the show, tbh. I’m sure it has been and I just missed it though.
Sorry bud, I wasn’t trying to be rude lol just making a joke. I watch everything with sub’s tbh. It’s Kier.
I laughed, no worries. I was thinking it loud. I had no idea how to spell it
Can you imagine a cross over where Amos Burton is severed, and how fucking insane he’d go on Kier?
Either, eggs are amazing in all forms… but those are both overcooked.
Those scrambled eggs are separated into small clumps. I bet they’re too dry, have overcooked bits, and weren’t mixed well.
Someone needs to go back to scrambled egg school.
And now I feel like an egg snob.
Don’t discriminate based on entropy level, but each level has a best in class:
Low: Soft boiled (8:30 sec)
Medium: Over easy
High: Propper fluffy scramble (10% butter, constant whisk)
I don’t like the softness of a constant whisk. Diner style scramble. Literally crack the egg in the pan and scramble with the spatual. Dunno feels “homier”?
poached eggs tho 🤤
Haha, yeah totally get that! Also, how did I forget poached!! Okay, those tie over-easy for me
Soft boiled (8:30 sec)
Wait what? I’ve been soft boiling eggs once a day since lockdown and must have tried every variation going. 8:30 would risk me a hard boiled egg. 7:00 - 7:30 the sweet spot for soft and 8:00 ish for medium. Below 7:00 and I risk not cooking the white enough.
What devil’s eggs are you using?
Lol, 60g healthy european chonkers, straight from the fridge into boiling water, then ice bath right after (if more than 2-3 eggs i’ll go a tad shorter because of post-cook thermal load)
Whites firm and yolks perfectly runny, sliced in two with maldon salt to top. Perfection in two bites.
From the fridge?
Hahah, yeah, don’t know, just how I was raised I guess. My fridge came with one of those egg racks and I like having them out the box ready-to-go, plus it doesn’t harm them and they should stay fresher for marginally longer.
Edit: Also probably helps my heat gradient on those perfect runny yolks but set whites!
Softboiled 10min. Egg type was never specified
CrEdit: Sidney Harris
Green. With ham.
so, when you drop an egg on the floor, you increased its entropy too much, and since entropy isn’t reversible, your dropped egg isn’t recoverable
Bloody
