Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.
Order fried eggs, over hard, if you don't like a runny yolk. Like over easy eggs, over hard eggs are flipped so that both sides cook but are cooked for longer, allowing the white and yolk to set evenly. If you're not a fan of a runny yolk, try getting your fried eggs over hard.
Sunny side up eggs are eggs cooked until the whites are solid but the yolk is still runny. Usually it takes about 2 to 3 minutes to cook on medium low heat. The round yellow yolk gives a sun-like appearance, hence the name. What are over easy eggs? Over easy eggs are cooked on both sides, but the yolk remains runny.
Unlike a boiled egg that's cooked at 100 degrees C, a slow cooked egg is cooked at a steady 63.5 degrees Celsius. A couple degrees hotter and you'll end up with a soft boiled egg, a couple degrees cooler and you'll have a runny mess. The concept of slow cooking an egg is nothing new.
Over hard eggs have a completely cooked yolk, similar to a hard boiled egg. They're not as sophisticated as their cousin sunny side up with the beautiful, bright yellow yolk. But done correctly, these are just as tasty!
Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.
Why are fresh eggs so hard to peel? The fresher the eggs, the harder they are to peel. This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane.
Egg types include conventional, cage-free, free-range, organic, and enriched. Raw shell eggs sold in grocery stores, or to the foodservice industry, are carefully washed and sanitized before being graded, packaged, refrigerated, and transported to stores.
Omurice. By far the most difficult omelette to make ever. Practice this one and you're sure to master the art of omurice.
By storing the egg pointy end down, the air sac remains at the top of the egg (the blunt end) where it belongs.
A fried egg. Depending on how the yolk is cooked and if you're ordering in a restaurant you either ask for 'over easy', 'over medium' or 'hard'. Over easy or just easy means runny yolk and some runny white. Over medium or just medium means runny yolk but white totally cooked. Hard means white and yolk cooked hard.
Dippy eggs, so called because one dips toast into them, originated in the UK and is still popular today as a children's breakfast, but adults love them, too!
Basted Eggs – Similar to sunny side up, but the top is cooked by spooning hot fat from the pan over the eggs. This can also be done with water or other liquid for a version that is lower in fat.
Over-Hard. An over-hard egg is an over-easy egg whose yolk is completely cooked through. It starts as a fried egg that's cooked on one side, then flipped and cooked yolk-side down until the yolk is no longer runny. You can also order your eggs "over-medium" if you'd like it somewhere in the middle.
Poaching eggs only takes a couple of minutes. Once the water is boiling, cook the eggs for 2½ to 3 minutes. They'll be firm on the outside, runny on the inside, and delicately delicious every time.
Guinea fowl eggs are rare because these birds only lay about 60 eggs each year. Because of its rarity, a guinea fowl egg is a tasty treat in certain parts of the world. A guinea hen egg has a thick shell that's the color of oatmeal with speckles of brown.
A Carton of Eggs - A True Baker's Dozen | USDA.
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
The left egg is an older egg and the right one is freshly laid. The thick albumen will stand higher with a fresh egg, because the ovomucin fibres are still very firm. But it could also be a signal of a disease. Crack an egg every now and then.
The thickness of the shell is determined by the amount of time it spends in the shell gland (uterus) and the rate of calcium deposition during shell formation. If the egg spends a short period in the shell gland, the thickness will be less.