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?
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.
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.
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.
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!
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