Home Forums Hunting & Shooting Hunter's Campfire Cast Iron Skillet

All you see is the part that's holding the rest in. You're talking about sunny side up, not over easy.

You probably like your sashimi cooked.

Fried eggs done with nothing runny. Bacon barely crisp, not burnt. Biscuit crunchy on the outside and soft on the inside. To each his/her own, but to me a runny yolk is just nasty. My wife loves 'em runny. She calls them "soppy". I call them "sloppy". Enjoy it the way you like it.

You don't deserve an egg if you like them overcooked.

It's a smiteable offense.

I seem to recall from something read long ago that our government was involved in this mis-information during WWII, because they wanted lard and butter to go to the troops, during the war. miles

I ate in a lot of resturants scattered all across Arkansas during my working career. Ate out five mornings a week for most of it. Ordering eggs over easy resulted with some runny white in probably 90% of them. I went to over medium and things got right. miles

I like my eggs any way they come.

THIS ^^^^^

BASTED is about the only way I order eggs, BASTED Medium, whites must NOT be runny.

A NOTE: If you wait till they're 'ready' before you take them out of the pan, they will be overdone by the time you eat them.....

Basted, if you don't know, is an egg in a puddle of bacon grease, you then splash the grease on top of the egg with your spatula.....

They should then be served, not beside your potatoes or grits, but ON TOP!!!

YMMV

Yes, that's the way I like it, too, regardless of that being mislabeled as over medium at some diners. Fully cooked whites, and runny yolk, is perfect over easy. If the yolk isn't runny at all when broken, that's over well. If it's just a little runny, that's over medium.

I should have taken a second shot of those eggs, too, to demonstrate that the yolks, once broken, spread out over the plate (I never imagined, however, that I'd get pushback on whether or not they were over easy). That's not technically over medium. Over medium would be a yolk that just barely oozes out when broken. Over well is when there's no oozing out at all, once broken.

All that is beside the point, however, of my posted image, which was that cast iron is a great way to cook bacon and eggs.

I want my whites crispy and yolks runny, for dipping my buttered wheat toast in.

Beef tallow

Hawkeye, you can plainly see that overdone yolk. LOL

Those who are asserting that there shouldn't be a thin layer of cooked yolk on what was (before the flip) the sunny side are confusing over-easy with sunny-side-up. There has to be a thin layer of cooked yolk on what had been (before the flip) the sunny side to keep the yolk from breaking upon transition to the plate. Done properly, when you cut open the yolk on your plate (through that thin layer of cooked yolk), the yolk oozes out, and spreads all over. If that doesn't happen, then you have over medium or over well.

Overdone is overdone , brother

I made them again today in exactly the same way, but this time made sure to take a shot after splitting them open, for the doubters.

How they land in the plate when they are slid from the pan is random. In the previous shot, one happened to land with what had been the sunny side facing up. In this shot, they happened to both land with what had been the sunny side facing down, but they were cooked in exactly the same way, for the exact same amount of time, at exactly the same heat. My formula never varies.

Right after sliding them into the plate from the cast iron skillet:



Right after slicing them down the middle:



Perfect over-easy every time.

Over cooked.

For those in the know, they are not over easy, nor sunny side the way I learned it.

Those were cooked in the grease from the bacon (or oil if it was the sausage day eggs), with the meat removed from the pan and the hot grease spooned over the tops, while the edges get all crispy...............as it only proper for a good egg.

The way I learned it, over easy involves flipping and sunny side usually involves placing a cover over the pan so the tops of the whites cook.

I'm not fussy, I can eat them with runny whites, as I usually like them when eating poached eggs or soft boiled. My wife hates them that way.

For me, over easy is overcooked.

Preach it brother.

Discriminating epicures know.