How do you order your eggs?

The other thread discussing whether or not to add water or milk while scrambling your eggs got me to thinking about how I order my eggs. I grew up in a house where the eggs were fried in the left over bacon or sausage grease. I remember saying at a restaurant when I was very young that their eggs didn't taste right. My mother pointed out that they were using an oil not bacon grease and not to ask them to do so. For years after that I didn't give any thought to it, I just knew that the eggs I got in a restaurant were not going to have the flavor I loved.
 
Fast forward a quite a few years and several friends have developed an allergy to soybeans. I was out to breakfast with them and when they ordered they explained that they were allergic to soybeans and their eggs needed to be fried in butter. The cooks apparently did not receive the request and they got their eggs fried in the fake butter flavored oil that had soybeans. Apparently the side effects are unpleasant did not life threatening. The next time I went out for breakfast with them they ordered their eggs fried in bacon grease and the restaurant has no problem with doing it. So, now when I go out to breakfast my order is three over medium with bacon, fry the eggs in the bacon drippings.
 
CNW

I generally order over easy when out. Omelettes too.
Fried over at home mostly.

I like them lightly scrambled in butter and accompanied by salsa.

It depends on where I'm doing the ordering. Most places can't prop[erly scramble eggs -- at least not as far as I'm concerned. I like mine soft scrambled. So, unless I'm in a place where I know they can do it right, I generally order them either over easy or poached. At a Waffle House I get them scrambled with cheese most often because that way they come out the way I like them.

I don't have an allergy to soybeans, but I developed an allergy to eggs, so I haven't had one in 20 years. When I could eat them, it was either over easy, or fried with butter inside a piece of bread with a hole torn out of the center, or "egg in the hole", sometimes with cheese on top.

Over easy. I actually prefer soft scrambled, but too few restaurant cooks understand the concept

I order my eggs over medium at the restaurant. But at the house, my latest preference is a 3-minute eggs soft boiled.

Sunny Side Up......
 

Over easy and fried in butter, please.  I need the runny yolk for dipping my toast and hash browns.
 
Brad

I like mine scrambled and browned in butter.  I will now hide for a while, while everyone else throws their raw eggs at me.

Over medium.  Some cooks get it,  some cooks don't ... just enough motion in the yolk to dip your toast in it, but not enough that it runs all over the plate and corrupts the bacon.  We had the most horrible cook at a local breakfast joint (George Webb's).  You had to order over hard to get over easy.  Geez.
 

A local diner here in St Louis, which is also featured on this site, puts the most comprehensive egg ordering legend on their menu.  I love it.  These are people who respect their eggs, and have the skill to pull it off, unlike the grill jockeys at your typical Dennys...Waffle House does a nice job if you sweet talk them. 
 
From Goody Goody diner....
Below is a description of how we will prepare our eggs. Please read carefully.
OVER EASY  yolks runny & whites slightly uncooked
OVER   yolks runny, whites lightly done
OVER MEDIUM  yolks soft & whites done
OVER MEDIUM/WELL  yolks firm & whites done
OVER WELL   yolks broken & whites starting to brown
BASTED  cooked in a skillet with steam
SCRAMBLED SOFT  eggs runny
SCRAMBLED MEDIUM   eggs still moist
SCRAMBLED  eggs are done
SCRAMBLED MEDIUM/WELL ...eggs are dry
SCRAMBLED WELL  eggs are dry and beginning to brown
UP   top of eggs completely uncooked
 
And I will order eggs differently, depending on my mood.  My preference, though, is for over medium or moist scrambled.   Allgood has it right!

It has been my habit for many years to mix up my eggs with either hash browns, grits or corned beef hash. So it has to be over easy, over medium for me.

I like to order my eggs over easy-as they are usually served over medium which is what I prefer. At home its a 5 minute boiled egg.

For some reason, no matter how I order my eggs, the eggs refuse to do what I tell them to do.
 
Bart
 

the grillman


A local diner here in St Louis, which is also featured on this site, puts the most comprehensive egg ordering legend on their menu.  I love it.  These are people who respect their eggs, and have the skill to pull it off, unlike the grill jockeys at your typical Dennys...Waffle House does a nice job if you sweet talk them. 

From Goody Goody diner....
Below is a description of how we will prepare our eggs. Please read carefully.
OVER EASY  yolks runny & whites slightly uncooked
OVER   yolks runny, whites lightly done
OVER MEDIUM  yolks soft & whites done
OVER MEDIUM/WELL  yolks firm & whites done
OVER WELL   yolks broken & whites starting to brown
BASTED  cooked in a skillet with steam
SCRAMBLED SOFT  eggs runny
SCRAMBLED MEDIUM   eggs still moist
SCRAMBLED  eggs are done
SCRAMBLED MEDIUM/WELL ...eggs are dry
SCRAMBLED WELL  eggs are dry and beginning to brown
UP   top of eggs completely uncooked

And I will order eggs differently, depending on my mood.  My preference, though, is for over medium or moist scrambled.   Allgood has it right!

 
Basted are not steamed. Basted are well, basted with some sort of fat, butter or bacon grease. Those abve are what they are "steamed eggs".

bartl


For some reason, no matter how I order my eggs, the eggs refuse to do what I tell them to do.

Bart

 
That's insubordination!

actually--steamed eggs ar4e different then basted--but they both ARE steamed--a basted egg is fried in a hot pan--usually with clarified butter--till almost set-then shake the pan to losedn the egg and add a basting liquid--can be water--i luike chiken stock--just a LITTLE--then cover and steam the eggs till the yolk is covered with a white hazy top and serve---great to dip your toast in.

fishtaco

the grillman


A local diner here in St Louis, which is also featured on this site, puts the most comprehensive egg ordering legend on their menu.  I love it.  These are people who respect their eggs, and have the skill to pull it off, unlike the grill jockeys at your typical Dennys...Waffle House does a nice job if you sweet talk them. 

From Goody Goody diner....
Below is a description of how we will prepare our eggs. Please read carefully.
OVER EASY  yolks runny & whites slightly uncooked
OVER   yolks runny, whites lightly done
OVER MEDIUM  yolks soft & whites done
OVER MEDIUM/WELL  yolks firm & whites done
OVER WELL   yolks broken & whites starting to brown
BASTED  cooked in a skillet with steam
SCRAMBLED SOFT  eggs runny
SCRAMBLED MEDIUM   eggs still moist
SCRAMBLED  eggs are done
SCRAMBLED MEDIUM/WELL ...eggs are dry
SCRAMBLED WELL  eggs are dry and beginning to brown
UP   top of eggs completely uncooked

And I will order eggs differently, depending on my mood.  My preference, though, is for over medium or moist scrambled.   Allgood has it right!

Basted are not steamed. Basted are well, basted with some sort of fat, butter or bacon grease. Those abve are what they are "steamed eggs".

oh--and i like mine basted,over easy or scrambled MOIST--and my favorite way to cook eggs is by forming a hollow in some corned beef hash and putting eggs in them then "Baste" with a tad of stock and cover till the eggs cook to your spec--me--with runny yolks! :)
 

While soft boiled is my very favourite, I usually go with over easy. Then a nice dollop of milk gravy or mix them in with grits.

Please make mine over medium (by the definition above) and served HOT (preferably on a prewarmed plate) Nothing cools and egg faster than putting it on 'cold china'.
 
My ideal egg breakfast has 3 eggs over medium, some very crispy hash browns or home fries, a good-sized Chicken-fried Steak (8 oz minimum) with a cup of sausage gravy on the side for dipping.  A small shot of red Tabasco on each yolk of the eggs to give them that bloodshot eye look that appeals to me.  Sourdough toast with butter and Orange marmalade. and a glass of Milk, please.

tiki


oh--and i like mine basted,over easy or scrambled MOIST--and my favorite way to cook eggs is by forming a hollow in some corned beef hash and putting eggs in them then "Baste" with a tad of stock and cover till the eggs cook to your spec--me--with runny yolks! :)

 
Ok, here is another post that says a basting an egg is done with stock or water. An egg is "basted" with butter or bacon fat. Water, stock, or whatever would only steam it.

Didn't they have a law at one time (maybe still) in New Jersey I believe that they couldn't serve any eggs with runny yolks?

3 eggs over easy, buttered grits, corned beef hash, a side of sausage patties and maybe some bacon thick cut and not totally crispy.
 

fishtaco

tiki


oh--and i like mine basted,over easy or scrambled MOIST--and my favorite way to cook eggs is by forming a hollow in some corned beef hash and putting eggs in them then "Baste" with a tad of stock and cover till the eggs cook to your spec--me--with runny yolks! :)

Ok, here is another post that says a basting an egg is done with stock or water. An egg is "basted" with butter or bacon fat. Water, stock, or whatever would only steam it.

Well, this is the way I've always done basted eggs. This is from a chef:
 
The basted egg starts like most, with the chicken, but we will move forward to the kitchen. Get a fry pan out, one that has a good lid to fit it, and hit it will some butter. Bring it up on medium high heat. And let the butter melt.

Once you have the fat up to temperature you want to crack some whole shell eggs into it. Sans the shells of course. If the temperature is correct the whites should start to change immediately.

Little salt and fresh ground pepper. If you like a yolk thicker, pierce the top of the yolk with a toothpick. Or a paring knife tip. Once the bottom has set and the white is getting nice and bright, add 3 Tbsp of basting liquid. Today I used chicken broth. Give the fry pan a shake
or two to get the water moved to all parts of the pan.

Through the cover on it. The steam and oil/water reaction is going to splatter the fat everywhere. And create a great amount of steam. This will serve to softly cook the top of the egg. No flipping and no rubbery egg white. Then you just monitor to your perfect level of "cooked" remove and serve.

And that my friends is the way to baste and egg. Great on their own, great on top a nice group of corn beef hash, excellent on top fried taters with green chili! Just an all round great way to prepare the wonderful EGG!
 

ces1948
Didn't they have a law at one time (maybe still) in New Jersey I believe that they couldn't serve any eggs with runny yolks?

 
First, to answer your question, there was a regulation passed in 1992, then quickly revoked over public outcry. Now, for the implied question.
 
Apparently, in some languages, there are multiple words for stating shades of truth, ranging from "this is the absolute truth", down to, "I heard it from an unreliable source". Given that...
 
The Food Network's Alton Brown has stated that the salmonella scare is greatly overblown; the chances of getting salmonella poisoning from fresh raw eggs is miniscule, and, unless your immune system is compromised, you're not going to get anything more than a minor upset stomach.
 
I noted that in a recent "Food Network Star" competition (yes, that is one of the very few "reality" shows I watch, mostly because of the supportive nature; no backstabbing allowed, and the judges seem to sincerely want to help every contestant win), that a contestant was criticized for using jarred mayonnaise instead of making his own, fresh. To me, that is a statement that the salmonella fear is way overblown. Haven't seen pastuerized eggs in the supermarket for a few years, either.
 
Bart

Michael Hoffman

fishtaco

tiki


oh--and i like mine basted,over easy or scrambled MOIST--and my favorite way to cook eggs is by forming a hollow in some corned beef hash and putting eggs in them then "Baste" with a tad of stock and cover till the eggs cook to your spec--me--with runny yolks! :)

Ok, here is another post that says a basting an egg is done with stock or water. An egg is "basted" with butter or bacon fat. Water, stock, or whatever would only steam it.

Well, this is the way I've always done basted eggs. This is from a chef:

The basted egg starts like most, with the chicken, but we will move forward to the kitchen. Get a fry pan out, one that has a good lid to fit it, and hit it will some butter. Bring it up on medium high heat. And let the butter melt.

Once you have the fat up to temperature you want to crack some whole shell eggs into it. Sans the shells of course. If the temperature is correct the whites should start to change immediately.

Little salt and fresh ground pepper. If you like a yolk thicker, pierce the top of the yolk with a toothpick. Or a paring knife tip. Once the bottom has set and the white is getting nice and bright, add 3 Tbsp of basting liquid. Today I used chicken broth. Give the fry pan a shake
or two to get the water moved to all parts of the pan.

Through the cover on it. The steam and oil/water reaction is going to splatter the fat everywhere. And create a great amount of steam. This will serve to softly cook the top of the egg. No flipping and no rubbery egg white. Then you just monitor to your perfect level of "cooked" remove and serve.

And that my friends is the way to baste and egg. Great on their own, great on top a nice group of corn beef hash, excellent on top fried taters with green chili! Just an all round great way to prepare the wonderful EGG!

 
Well, I'm not a chef, just a mere line cook, and I have never "basted" eggs with water nor broth. Do not cover them either, although I do know cooks who do. Do you baste a turkey with water?

I always baste a turkey with water. Not just any water, though. I use special turkey-basting water from Gaziantep.

Michael Hoffman


I always baste a turkey with water. Not just any water, though. I use special turkey-basting water from Gaziantep.

 
Michael you are a warped individuel!

Thank you. I appreciate it.

One version of a basted egg. Fry several pieces of bacon leaving the grease in the pan, crack two eggs in the pan and let them set up just a bit. Spoon the hot bacon grease over the yolks. YUM!

ces1948, your post reminds me of family breakfasts in the mid 1950's at Grandma's farmhouse.  That was her method exactly, first fry up a ton of bacon, put it in the oven to stay warm, then she'd drop in about six eggs at a time and spoon the grease over just like that.  She could serve a lot of people in short order that way.
 
After the meal, my dad and his brothers would go to the skillet on the stove and sop up what was left of the bacon grease with bread and eat it standing right there -- something the boys had done all their lives.  I did it with them, and it was sure good, but we didn't know about healthy eating in those days.
 
But Grandma could sure turn out a breakfast.

ces1948


One version of a basted egg. Fry several pieces of bacon leaving the grease in the pan, crack two eggs in the pan and let them set up just a bit. Spoon the hot bacon grease over the yolks. YUM!

 
And THAT is how you baste an egg.

fishtaco

ces1948


One version of a basted egg. Fry several pieces of bacon leaving the grease in the pan, crack two eggs in the pan and let them set up just a bit. Spoon the hot bacon grease over the yolks. YUM!

And THAT is how you baste an egg.

 
 
I always do that, it makes them easier to flip for over easy because the hot grease sets the top of the yolk a little.

kevincad

fishtaco

ces1948


One version of a basted egg. Fry several pieces of bacon leaving the grease in the pan, crack two eggs in the pan and let them set up just a bit. Spoon the hot bacon grease over the yolks. YUM!

And THAT is how you baste an egg.

I always do that, it makes them easier to flip for over easy because the hot grease sets the top of the yolk a little.

I'm glad to know that after 45 years my favorite eggs are called "basted".

mayor al


Please make mine over medium (by the definition above) and served HOT (preferably on a prewarmed plate) Nothing cools and egg faster than putting it on 'cold china'.

My ideal egg breakfast has 3 eggs over medium, some very crispy hash browns or home fries, a good-sized Chicken-fried Steak (8 oz minimum) with a cup of sausage gravy on the side for dipping.  A small shot of red Tabasco on each yolk of the eggs to give them that bloodshot eye look that appeals to me.  Sourdough toast with butter and Orange marmalade. and a glass of Milk, please.

 
that sounds like a great breakfast....there's a place not far from my house called Ginghams which does this exact breakfast, although I can't speak specifically for the orange marmalade.  They do a nice handmade CFS with excellent home fries, and they definitely know how to cook an egg the way you want it. 

Basted is what we called at home Sunny Side Up

Mr. Hoffman, I am going to spend a few days in central Ohio next month, with my drumline and winter guard. We will be participating in the Scholastic World Championships. I will gladly bring you some of the world's finest bacon, if you will consent to baste me some eggs.   RSVP

It's a deal! lleechef and I are looking forward to it. And you don't even have to bring the bacon. Your company will be reward enough.

We have the same in common.
 
Though, I, personally, would love my eggs sunny-side up with a glass of OJ (morning immune cleansing!)
 
I'm a big fan of pancakes, and oddly enough, can eat it without the syrups o_o

I love my eggs to be scrambled with cheese and to by fried in bacon drippings.
 

I like my eggs left in the kitchen.  Eggs and I do not get along.

Lleechef, it might be best to leave them in their shells.
 
They're nasty when scrambled, but an omelet can be a delight.
 
Don't ask me the difference.

I never order breakfast out unless its a buffet where I can eat all the bacon I want. It's too easy and cheap, so I just make it at home.

For the eggs, I scramble them in the pan with butter, put a little garlic salt and pepper. Take it off the heat while still runny, so they finish cooking on the plate. sometimes green Tabasco or Sriracha too.

I always thought scrambling the eggs before putting it in the pan was a plain omelet?

I grew up always getting scrambled eggs so by default that's what I order - but I've been expanding my horizons lately. I like over-hard, quite a bit. Even over-medium is good. When the yoke is too runny, though, I don't like that.

pitaaaaaaaaa


We have the same in common.

Though, I, personally, would love my eggs sunny-side up with a glass of OJ (morning immune cleansing!)

I'm a big fan of pancakes, and oddly enough, can eat it without the syrups o_o

 
Oh, yeah, if I have pancakes with eggs over easy and sausage, I don't put syrup on the pancakes because I take a piece of egg, a piece of sausage and a piece of pancake all in one bite!!!

We once made scrambled eggs using beer instead of milk and we had no silverware so we had to use Randh Flavored Dorito chips as forks.....(we were ice fishing - enough said)....that's the way you roll in Wisconsin....

My dad used to order his eggs "throwed down and stomped on."  That wasn't necessarily always his preference, he just liked to say that.
 
For his potatoes, he would always ask to mix in those burnt bits at the edge of the grill that nobody else wanted.
 
Well, he liked breakfast.  Especially if there was an Irish coffee available.

ALL GOOD


We once made scrambled eggs using beer instead of milk and we had no silverware so we had to use Randh Flavored Dorito chips as forks.....(we were ice fishing - enough said)....that's the way you roll in Wisconsin....

That is indeed the way we roll in Wisconsin...and if ice fishing, we wash it down with blackberry brandy!

I said Irish coffee.  Huh.  Is that a stereotype?  Did I just profile?
 
And then I celebrated Wisconsin's drinking culture, which is certainly a subject of discussion around here. 
 
I guess I am totally un-PC today.  Good !!

No one has mentioned Coddled Eggs. I went thru a Coddled Egg stage several years ago. Bought an Egg Coddler in Bermuda after trying Coddled Eggs there while on vacation. Gave me a feeling of being rather European & Cosmopolitan I must say!
Of course you need a proper Coddler like this one. It's a Royal Worcester like the one's used by the royal family! Taa, Taa!
http://www.canadabbhosts.com/recipes/CoddledEggs.htm

Only scrambled, hard boiled, omelet or deviled. Do not give me a runny yolk - ever! I will politely push my plate away and maybe even leave the table!

My all time favourite way to eat eggs is soft boiled with dry toast to dip in the yolk. Since I only get that at home these days, when I'm out I get the over easy. Used to get them over medium, but most restaurants can't get that right these days and overcook them . So, over easy it is. Especially on a good sandwich.

My father made the best 5 minute boiled egg. Anyone in my age group remembers the "egg cup" Beautiful little cups you cracked the tops off. Love boiled eggsthis way- to this day.

enjoy having a fried egg when having it with meat on a sammich. let the egg set but then break the yolk just before you flip it.

Over hard or scrambled. I hate runny yokes. 

I like them poached, and never know what to ask for, so I describe "a soft yellow, with firm white," which is probably "medium" in the restaurant business.  Most of the time they're overcooked, which is fine.
 
Ann - you brought back old memories, my dad used to make  egg-in-a-cup, a little pat of butter and soft boiled egg in a coffee cup, which I used to love dipping buttered toast in.  I haven't made in years. 

When I wasn't eating 2-3 bowls of Frosted flakes or a bowl of oatmeal with added cocoa mix throughout Jr High & High school, I'd have a 3-5 minute, soft boiled egg served in an egg cup where we'd slice up buttered toast into 1-inch strips for dunking down into the egg yolk.  Haven't had one in many years.  May need to try one. 

Well, to be honest, not really liking eggs at all, except in baked goods, I order them on someone else's plate. I Often trade my eggs for someone else's breakfast meat or potatoes.
 
But.since I also have to cook for folks, my scrambled eggs are hardly touched once in the pan..until they are almost ready to set, when I add another egg.  A Short scramble and they come out firmish, but still soft
 
For the 87 year old sweet lady for whom I used to cook, she liked a fried egg, but hated seeing the yellow eye.  I'd use bacon grease usually, but more importantly covered the pan.....there's enough residual white to color over the yolk so you still get a soft "sunnyside up" that looks white until you cut into it

I like them scrambled well ( dry. ) Wet eggs give me the willies.