Originally posted by NordlysYes, both would properly be considered "fried". "Over easy" implies a runnier yolk, but "fried" does not imply a solid, fully-cooked yolk.
Wikipedia lists both kinds as subcategories of fried eggs. I am not sure I have ever had fried eggs that were fried on both sides (which apparently both the ones you call fried eggs and the ones called "over easy" are). Isn't it difficult to turn it without breaking the yolk?
"Home fries" are good, but I always objected to the name. Sounds a little too "heartland of America" for my taste, like calling pancakes "griddle cakes".
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Originally posted by jimslyp69Interesting. Poo and food don't go down very well. 😕 When shopping for eggs, I always open the box to see if there are broken shells or poo on them. You just gotta open and pick a 'good' box of eggs, so to speak. It also helps to buy and use fresh eggs the same day when using them raw to make mayonnaise, ice cream, etc. A very tender fried egg is achieved with heat control and length of time you cook the egg. Low and slow...with lid on, or spooning fat over the egg. Watch that you do not overcook!
Yes. Only fried on one side. If you get the temperature right though, the white just about cooks through, without the bottom burning, and the yolk remains fluid in the middle.
I was under the impression that salmonella came from the hen's 'poop'. This sometimes gets on the egg shells which is where the possible infection comes from. SO i'm not sure how any eggs can be declared 'salmonella free'. Can someone educate me on this?
Fortunately, never been sick with eggs, raw or cooked. But yeah, one never knows really when you get a bad egg. 🙂
