How many ways to cook an egg do exist? Several, at least in the USA. The first time I opened the breakfast menu in a cafeteria, I was totally lost. “I just want a fried egg!”, my thought was. Here the ultimate egg-dictionary, an useful guide to know exactly which kind of egg my readers could find in their plates.
- Sunny Side Up Egg – Cooked on only one side. The yolk (the red part of the egg) remains totally liquid;
- Over Easy (or Over Light) Egg – Cooked on both sides, with the yolk more liquid than solid;
- Over Medium Egg – Cooked on both sides, with the yolk more solid than liquid (usually more liquid at the centre);
- Over Hard Egg – Cooked on both sides, with the yolk fully hard;
- Hard Boiled Egg – Fully cooked by immersion in boiling water, with the shells unbroken;
- Poached Egg – Fully cooked in water, with no shells. The yolk seems dressed up with the white;
- Scrambled Eggs – Whites and yolks mixed up; usually served with bacon.