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Jan 9, 2009 01:48 PM

Question about ordering fried eggs ...

What's your definition of the following terms for ordering fried eggs?

Here's my very unscientific definition:

1. Sunny side up = white firm, yolk still liquid
2. Over easy = Sunny side up but "flipped" so yolk doesn't appear "yellow" but is still "runny"
3. Over medium = over easy but cooked until yolk is set, but still runny in the middle
4. Over hard = over medium but cooked until yolk is firm
5. "stepped on" = over hard but yolk is smashed

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  1. Ha, interesting. I didn't know there were terms for anything beyond 'over easy.' I guess I generally have my fried eggs over medium...

    The more you know... (cue rainbow).

    1. Those sound right to me! I've never heard of "stepped on," but I like it. I would have just said "break the yolk."

      3 Replies
      1. re: manraysky

        Ever hear of "dippy eggs"? I have friends from the Philly area who order them that way (with a side of scrapple of course!). I'm a strictly soft-scrambled girl myself, so I'm no expert, but I think it's the same as sunny side up.

        1. re: majorette

          My mom calls over easy eggs "dippy eggs". We're from Delaware.

          1. re: majorette

            I'm a dippy egg girl from PA. Dippy, for me, is a sunny side up egg. You fry it in the pan w/ a lid for maybe 1-2 mins. just until the whites are cooked. It takes no effort to break the yolk to let the beautiful golden yolk ooze everywhere!!!

        2. Sounds good to me. Like manraysky, I've never heard of stepped on. I do like to order my hash browns (not home fries) "burnt" - which means very, very crispy on one side.

          1. hmm I'd always thought over hard meant the yolk was broken...

            1. I tend to agree with your definitions, but recently saw a sign in a restaurant that defined things slightly differently. AFAIR, these folks claimed that an "over well" egg is one that has been fried both sides until the yolk is firm; "over hard" means the yolk has been broken. But then again, the same sign claimed that an "over easy" egg is supposed to have a runny white, so credibility is an issue.

              Anyway, don't forget "basted" eggs - like sunny side up, they aren't flipped, but the top side is lightly cooked by spooning or splashing hot cooking oil over it (or sometimes by adding a little water to make steam and covering with a dome / pot lid / etc.).

              3 Replies
              1. re: alanbarnes

                My mother's standard technique was similar to your definition of "basted", but she just covered the pan the whole time--no added water. The white gets nice and creamy-cooked (partially set) that way, but the yolk is still runny.

                1. re: alanbarnes

                  I had never seen the basted egg until I visited my husband's family (done by his family by taking the spatula and gently flicking the hot oil onto the top of the egg).. It has become a new favorite of mine, and to me is a very 'pretty' looking egg. It's a nice way to prepare the egg when one is concerned with presentation.

                  1. re: alanbarnes

                    My mother always referred to that type as Southern Fried...used a tablespoon to collect the bacon crease and spoon over top of the yolks