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Old 11-05-2017, 12:08 AM   #5561
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Originally Posted by Just Cooking View Post
Over easy and over medium refers to the density of the cooked egg yolk.. I like mine over easy which means that the yolk is fluid when cut into.. Some like theirs over medium which simply means that the yolk is more solid.. Other like them over hard which means that the yolk is just about solid..

Ross
Just to expand on that a little, the "over" part means "flipped over." You take your basic fried egg, and flip it in the pan. How long you cook it after you flip it determines the second word. Over-easy (also over-light) is just cooked enough to put a "skin" on the yolk. The yolk stays nice and runny. Over-medium cooks the yolk partially, and over-hard cooks the yolk completely -- which, of course, ruins the egg (IMO).

CD
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Old 11-05-2017, 12:15 AM   #5562
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I love a good, hearty country breakfast, but most mornings it is a bagel, English muffin or something else toasted for breakfast.

When I do eat a big breakfast, I usually go out for it. But, I do cook breakfast for christmas morning for my family. I'm the only one who makes decent scrambled eggs (even when they do start as omelets).

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Old 11-05-2017, 07:21 AM   #5563
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I was lazy this AM, and have a sore throat so it was some pumpkin spice oatmeal and coffee for breakfast today.
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Old 11-05-2017, 05:52 PM   #5564
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One morning, I wasn't paying close enough attention and wound up making over hard eggs ... ACK! Those went to the side and were transformed into Egg Salad for sandwiches later that day

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This Sunday's Brunch was BACON, Rye toast (no butter please), diced tomatoes (some were the last from my patio pot garden), Home Fries with sweet bell peppers and onion and a basted Egg done medium for DH and for myself, no tomatoes and basted-easy (runny yolks, even though they don't like me )

We just love a good breakfast and to be honest, a lot of mornings we have a hearty brunch and no lunch or visa-versa, depending, we work that out the night before at dinner we just like food
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Old 11-05-2017, 08:27 PM   #5565
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Milk Street TV, Christopher Kimball's new venture after leaving ATK, did a segment on olive oil scrambled eggs. I've made them twice, including this morning, with equally excellent results. It's worth a try.

https://www.177milkstreet.com/recipe...scrambled-eggs
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Old 11-05-2017, 09:14 PM   #5566
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Looks delish, kgirl! I never have 3 meals a day either. Brunch and dinner has worked for me for years.

Andy, I couldn't view the milkstreet link without joining or signing in with my email addy....
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Old 11-05-2017, 09:24 PM   #5567
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It's a simple process. Whisk eggs with salt and pepper. Heat a pan with olive oil until it just begins to smoke. Pour the eggs into the center of the pan and use a spatula to constantly stir the eggs from the edge to the center for 60 -90 seconds and they're done.
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Old 11-05-2017, 09:40 PM   #5568
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Thank you for the info, Andy.
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Old 11-05-2017, 10:07 PM   #5569
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DH made me a lovely Western omelet and home fries this morning. So good
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Old 11-06-2017, 05:11 AM   #5570
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Quote:
Originally Posted by Andy M. View Post
Milk Street TV, Christopher Kimball's new venture after leaving ATK, did a segment on olive oil scrambled eggs. I've made them twice, including this morning, with equally excellent results. It's worth a try.

https://www.177milkstreet.com/recipe...scrambled-eggs
Andy, I am disappointed in 'GBH. I don't think they are giving CK a fair chance of success with his new show. I have yet to see it on the TV schedule. Any idea when he is on the air?

What a lot of folks don't know is that Christopher is a classical trained cook. He is the one who started ATK on a shoestring. At the beginning he would go out and have the public taste test his recipes. Mainly at Fanuiel Hall where there are tourists from all over the country and even foreigners from other countries. If it wasn't for him, ATK and CC wouldn't even be on the air.
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