Im rarely a snob on anything, but the way I take my eggs is the one thing that I refuse to compromise.
I am a connoisseur of a true over medium egg:
The outside is cooked (NO SKIN ), with the yolk still translucent, but slightly firm as in wont run if cut open, but may slightly pool. Mmmmmm
Thats it. Thats all.
A runny yolk is an over easy egg, a cooked yolk is an over firm/hard egg. Skin crust is not acceptable for me on any of these options.
Scrambled is for wimps.
I had a friend who owned a cafe who told me he made a great over med egg. I told him Id send it back if I didnt like it. After the third try I just said "Stop we are wasting eggs".
To cook an egg to that perfection requires a lot of attention, low heat and more than one flipping. I know, I make them at home and I still get it wrong.
So ladies and gentle-fellows of the Lounge, is there one small thing that you refuse to settle for? Something that might be flippant to another, but is a must for your enjoyment of said pleasure.
I welcome the discussion.