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Nov 25, 2006 09:52 PM

Over-easy vs Over-medium

Help me out here please....

I used to cook in a small deli. We did breakfast and lunch. Before working there I didn't have any experience cooking breakfast professionally and learned on the job. Over easy I also put out still very runny and yellow, over-medium went out golden and more of a thicker oozing... but still liquid. Over-well went out golden and set, not runny anymore. Hard went out well hard...not gold, but yellow and solid. Usually yolk broken as requested.

I rarely had orders returned and often had comments that people liked the mornings I cooked as they got their eggs how they liked them. So I figured I must be on the right track.

Myself, I only in the past year began eating my eggs anything but scrambled or over hard. After years of aversion to a liquid yolk I've come to appreciate how well it goes with certain items (particularly mexican breakfasts and salads) and have taken to ordering my eggs either poached or over-medium.

Ok poached is easy and easy to identify when wrong. But when I order over-medium I'm trying to get them the way I used to cook them - a golden color, runny but thicker. More often than not I get solid yolks - golden but solid. What I would personally consider well done.

Am I ordering wrong or they not cooked right? I don't like to send them back since they're still fine to eat but I'd like to get them the way I like them. I don't like them over-easy because at least the way I used to make them that's not cooked enough for my taste. Should I be ordering them differently?

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  1. I'm not sure what the official terminology is, but your best bet is probably to be more descriptive - say "thick but liquid yolk" (or something like that) instead of over-medium.

    1. If they keep coming out solid when you order over medium, just try ordering over easy and see how it works out for you.

      I like my yolk thicker and oozing but I find when I try to cook them like that I usually end up with the bottom part of the yolk hard with a small amount of stiff runny yolk on top. Any tip on how to get the thicker yolk without having the base of the yolk getting hard? Since I can't get it right, I usually just make them sunny side up at home. The yolk is a bit too runny for me, but it's a full yolk at least and not half hard.

      4 Replies
      1. re: Rick

        It is timing and not cooking them at too high a temperature and too quickly. I like the medium type but in a rest. I order "over" but not "over easy" it makes my skin crawl to see any uncooked white on my plate.

        1. re: Rick

          Try using organic eggs or some fresh eggs from a farm stand. Most supermarket eggs are just horrible. I had some organic eggs (overeasy) for the first time this weekend and was impressed that the yolk was a dark yellow color, thick, and full of flavor. Reminded me of the eggs we used to get from our chickens when I was growing up.

          1. re: LStaff

            You most likely only preferred the organic eggs because of the color and because you expected it to be better.

          2. re: Rick

            I used to have that problem all the time but then I started cooking my eggs at a lower temperature (medium, for my stove) and for a bit longer. The yolk will still cook slightly around, but not much, and it's wonderfully thick and runny on the inside. Perfect for dipping toast!

          3. I've never been a paid cook, but I understand exactly the difference you described between over easy and over medium. I'd send the eggs back with a fuller explanation of what you want, and if you often visit the same place for breakfast, I'd explain when you place the order.

            1. I think you should try ordering over-easy . . . and then waiting a bit. I like a runny yolk and don't even mind some loose white. I find that I can get an egg cooked perfectly that, if I don't eat it right away and it sits, can finish cooking on my plate all the way to over-medium (as you describe it).

              1. So, would "medium well" be gold-orange but soft-solid, as it were?