Red Mosquito

Sunny side up for me, or else over easy. I like a runny yolk.

Sunny side up... and I'll occasionally do soft-boiled, then cut the bread into fingers and dip away... heavenly.

I'd like to learn how to soft boil so that I can start making scotch eggs. What's the secret, '2black?

Over easy. Often times sunny side up results in slimey, undercooked whites which are not to my liking.

Getting those whites cooked to perfection is an art in itself. I turn my stove to just past the middle setting while melting the butter on the skillet, then when things feel and smell right, I turn it down to exactly mid heat and crack those eggs near the edge of a 12" pan. Once the whites get a little firm, I move them towards the center until the whites look perfect.

Last weekend at brunch, a persnickety guest ordered egg whites, scrambled. Then he sent them back because they weren't fluffy.

I love eggs and I'm not too picky about how they are cooked. Usually with breakfast I like runny yolks. Also when I have a burger with an egg on runny is good.

I also love hard boiled eggs and poached eggs.

Scrambled if mixed with fresh salsa or hot sauce.

Over-hard is about the only way I don't like to eat them.

I'll bet Chud orders his burgers well done then asks to add an over hard egg to it.

surface the north wrote:I'd like to learn how to soft boil so that I can start making scotch eggs. What's the secret, '2black?

I use a frying pan not a pot to boil the eggs in.
boil the water > put the eggs in for 3:30 (I like it pretty runny) > drop them into a bowl of cool water for a minute > done
I like a hefty wheat bread (lightly buttered) cut into strips for dipping.

Are you rolling these eggs as they boil?

surface the north wrote:Getting those whites cooked to perfection is an art in itself. I turn my stove to just past the middle setting while melting the butter on the skillet, then when things feel and smell right, I turn it down to exactly mid heat and crack those eggs near the edge of a 12" pan. Once the whites get a little firm, I move them towards the center until the whites look perfect.

This is how I try to make mine. The yolk comes out a little too done sometimes, but now and then I nail it.

Eggs.

Eggs Benedict. Over easy with some hot sauce and toast.

Omelettes are pretty great too.

Poached.

I may attempt a poaching tomorrow morning. I've heard that the best way is to get the water good and boiling, then create a rapid whirlpool with a spoon before cracking the egg into the water. Is that true?

Over-medium

I fucking hate runny yolks. I used to only touch over hard but I've since moved on to over medium.

surface the north wrote:I may attempt a poaching tomorrow morning. I've heard that the best way is to get the water good and boiling, then create a rapid whirlpool with a spoon before cracking the egg into the water. Is that true?

That's true. Adding some salt to the water can help keep the egg together too. Sometimes egg just goes everywhere if you mess it up. It can be quite tricky the first few times you try it.

I tried that poaching method this morning. It wasn't a complete disaster, but I can definitely improve. My biggest problem seemed to be done-ness, not texture. The texture could have been better, but I wouldn't have been ashamed to serve this to someone else. Except that the yolk was too runny, even for me.

im not a fan of the runny yolk, and most of the time end up just doing scrambled or hard boiled, but if i have a fried egg i want it done as my grandma used to call it