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[–] 1 point 1 year ago
[–] 41 points 1 year ago* (16 children)

...Medium? I like them fried over easy so I can dip toast in the yolk, but the whites aren't runny at all.

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  • [–] 5 points 1 year ago (2 children)

    At Waffle House, that's over medium, or just an "order". Over easy / "order lite" has some runny white.

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  • [–] 10 points 1 year ago (1 child)

    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.

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  • [–] 4 points 1 year ago

    “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?!

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  • [–] 2 points 1 year ago

    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.

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  • [+] -7 points 1 year ago (11 children)
  • [–] 13 points 1 year ago (5 children)

    Virtually all food is gross if you think too hard about it.

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  • [–] 2 points 1 year ago (4 children)
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  • [–] 17 points 1 year ago

    Entropy side up please

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  • [–] 9 points 1 year ago* (last edited 1 year ago) (2 children)

    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.

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    [–] 7 points 1 year ago (3 children)
  • [–] 7 points 1 year ago (2 children)

    Leave too long and you'll end up with balut

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  • [–] 6 points 1 year ago
    [–] 5 points 1 year ago (1 child)

    Not overcooked, not scrambled.

    There is another one...

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  • [–] 5 points 1 year ago (6 children)

    I wish you'd take them raw.

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  • [–] 3 points 1 year ago (5 children)
  • [–] 3 points 1 year ago (4 children)

    Straight to the break room for misspelling the Founders name.

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  • [–] 2 points 1 year ago (2 children)

    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.

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  • [–] 16 points 1 year ago (3 children)
  • [–] 4 points 1 year ago

    Either, eggs are amazing in all forms... but those are both overcooked.

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  • [–] 4 points 1 year ago

    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.

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  • [–] 4 points 1 year ago* (7 children)

    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)

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  • [–] 3 points 1 year ago (4 children)

    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?

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  • [–] 3 points 1 year ago (2 children)

    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.

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  • [–] 2 points 1 year ago (1 child)
  • [–] 1 point 1 year ago*

    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!

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  • [–] 3 points 1 year ago

    Green. With ham.

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  • CrEdit: Sidney Harris

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  • [–] 2 points 1 year ago

    I like mine boiled until the yolk has the delicious consistency of earwax

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  • [–] 2 points 1 year ago

    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

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  • Mmmmmm high entropy ægggggsssss

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  • [–] 2 points 1 year ago
    [–] -1 points 1 year ago (1 child)

    I demand Israel pay reparations

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