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What's the correlation between steak and eggs?

After reading several recent threads about preparing steak and how people like their eggs done, I began to wonder if there was a connection in the prep methods for people. For example, I love a rare steak. Well done steak to me is not even worth eating. I will go even further in the less cooked direction and order steak tartare whenever I see it. When it comes to eggs, I love them fried with a runny yolk. A fully cooked yolk tastes chalky to me. If its over easy, do not ever cook it hard. I want the yolk to run all over everything when I cut into it. I generally don't eat scrambled eggs but if I must, I prefer soft curds as opposed to well done eggs. So in my world, raw meat and runny eggs go together. Oh the beauty of steak tartare with a fresh raw egg broken on top! Is there a relationship between the two for you?

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  1. I don't know if there's a relationship, but I only eat scrambled eggs that have been cooked through--although not scorched--and I prefer my steak between medium-rare and medium.

    1. I recently became quite fond of runny yolks after hating them for decades and now I prefer eggs in nearly all forms although these days it's 50/50 mix between poached or fried and omelets or frittatas. For some reason while I used to love scrambled eggs before my discovery of the runny yolk, I rarely make them now. For omelets or frittatas I don't usually associate eggs with steak but fried or poached I do. At least two to three times a week I have steak with fried or poached eggs for breakfast or dinner.

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      1. re: fldhkybnva

        I forgot to mention I like my steak on the rare side of medium rare still oozing and if it's steak with eggs then they ooze too. Otherwise, eggs come in all forms for me.

      2. I think there is an imperfect correlation. I knows some people who are cautious about undercooked food and thus prefer meat on the done side of medium and eggs thoroughly cooked with no trace of runniness.

        I'm a medium rare steak and runny yolk aficionado.

        1. First, I eat my steak medium rare/medium. Not above medium, I like a nice pink cool center.....I don't mind if it's red/rare, but actually "bleeding" is where I draw the line. A little red juice is fine, when it looks to bloody, not good.

          Anywho.........with regard to my egg's I don't have a set preference in how I enjoy my eggs. It really depends more on what is accompanying my egg's that decides how I order them. If I'm having a traditional breakfast platter, egg's, home fries, toast and a side of meat like sausage I order my egg's over easy because I like to cut them up and mix everything together. I want plenty of yolk to spread around.....dip my toast or english muffin in the mix etc.

          If I'm having egg's with a side of pancakes etc. I prefer my egg's cooked a little more well done. More towards the fried side with the yolk partially cooked, not as runny as above.

          If I'm having a breakfast sandwich (pork roll egg and cheese) I want the egg fully fried, no run to the yolk what so ever.

          On a side note I had a pork roll egg and cheese recently where the egg was NOT fully cooked, plenty of runny yolk. I didn't realize this until I took my first bite and the yolk shot directly into my shoulder, onto my micro fiber faux suade suite jacket. Talk about a mess and a wrong fabric to have egg yolk splattered all over. Looked like I was the mad egg murderer!

          1. I like my steaks mooing, but eggs over hard, break the yolk. If I do have scrambled, I also like the curds soft, but fully cooked, not wet.

            I'll eat raw beef, but never raw egg, or boiled eggs, egg sald or mayo