The Over Medium Egg

[Lady Day]

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.

LD

[dhermann1]

Ahhh . . . . eggs.
I like scrambled in its place, very slightly loose. When I was a kid I was obsessive about steam basted (a term I learned recently here in the Lounge). Steam basted is a LOT easier if you have a glass lid for your skillet.
Now, about eggs over . . . I like 'em over easy. I got into over easy in the USMC. The cooks in the mess hall would cracked a dozen or two eggs right in succession and have a whole griddle going at once. They'd flip them over zip zip, in almost a single motion. Then they's flop 'em on your tray. Wonderful to watch, tasty to eat. But like I said, I really like my whites cooked and my yolks runny.
Now, not to stray too far off topic, for a really VINTAGE style of egg, how about soft boiled? There's a whole generation out there who don't have any idea what an egg cup is for! The technique for the perfect soft boiled egg is truly someting to get obsessed over! The whole rituial, getting the eggs in the cold water, bringing them to a boil, counting the time from the moment the water starts a full boil, getting them off the burner and under the cold tap at exactly 3 1/2 minutes, or what ever you prefer, and getting the top cracked and the insides scooped out. Truly a ritual. And worth it. My old great aunts, born 30 years before Queen Victoria's death, knew how to do it. And of course the toast was made on the old fashioned tilt open toaster.
With a slice of cantaloupe before. And a cup of tea. And saying grace before eating.
But just for you, Lady Day, I'm going to try over medium tomorrow.

[alphy27]

Makes me think. . . Why only chicken eggs? With all the birds in the world, why don't humans eat more kinds of eggs? Yes, yes, I know you can get quale's eggs in some more gourmet recipes. But I'm talking about the volume you see chicken's eggs consumed here in the western world.

[Smithy]

Poached eggs are my favourite way to enjoy the humble egg.

But I am fond of soft boiled eggs dhermann, had two for brekkie today with toast soldiers. Still popular back home but very rare here.

[Warbaby]

For me, the ultimate eggs are scrambled. But not the sort of scrambled eggs you'd get in a diner. Here's how I do it:

Four eggs per person - two whole and two extra yolks.
Add a tablespoon or two of cream for each serving
Cook slowly in lots of butter, stirring almost constantly
Serve when firm but creamy
Top with sour cream and caviar, lots of salt and pepper

Yummy.

[Josephine]

Nothing that I would really refuse to settle for off the top of my head, but I have to admit I don't like wet scrambled eggs. But I'll eat them if need be. I guess I'd eat most anything though it wasn't cooked the way I like it, if it were served to me (as opposed to ordering it, then I'd send it back). Doesn't mean I'd eat a lot of it...

Oh, scallops. They have to be near overdone for me to eat them.

[Fletch]

I used to be quite the fellow for getting outside of an egg. Scrambled, sunny, over, poached, boiled, didn't much matter, bring on the cackleberries, preferably with plenty of sidemeat.

Then, one morning a few years ago, I noticed hard-boiled or cooked-thru yolks were starting to taste chalky and unpleasant to me.

More recently the liquid yolk is no longer to my taste. Its flavor is just too...funky somehow.

Couple days ago I had an all-white omelette. Didn't even care for that much. Kind of blah.

Scrambled's about all I like anymore. With ketchup.

What's happening to me? I hope this isn't the symptom of some wasting neurological condition or something.

[dhermann1]

Probably is.

[sweetfrancaise]

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.

It has to be tea. At restaurants, if I'm ordering iced tea, it must be unsweetened, black. None of this mango-tango-paradise high fructose syrup nonsense. Real tea. Same for hot. No, I do not want an infusion of mint-vanilla-and-lavender. If I wanted perfume, I would bring some with me. And, please, no honey or lemon. I'd love milk and sugar, and it would be very nice not to get a weird look from the waiter when I ask for them!

But that's it, really. I'll deal with (almost) everything else...

[Diamondback]

What's so hard for people to understand about "NO lettuce, NO tomato, NO onion, EXTRA pickle" on a burger? Is an IQ below that of the ground beef some kind of occupational requirement in fast-food or something?

I mean, "plain burger, then slap on a mountain of pickles" shouldn't be that hard for anyone with more intelligence than my Clue-by-Four to understand, should it?