When you dine with us at The Original Pancake House you’ll notice that many dishes on our menu come with your choice of two eggs, cooked any style. You probably know that “two eggs, any style” is a very popular offering at most breakfast restaurants. And you probably know exactly how you prefer your eggs cooked. But what about all the other styles of cooking eggs? Do you know what those mean? Allow us to eggsplain.
Over Easy – Fried on one side and then flipped and cooked briefly on the other side so that the white is not cooked through and the yolk is still runny.
Over Medium – Fried on one side and then flipped and cooked until the white is set and the yolk is thickened but still runny.
Over Hard – Cooked on both sides until the white and yolk are full set.
Sunny Side Up – Cooked on one side only until the white is set and the yolk is still runny.
Basted Eggs – Similar to sunny side up, but the top is cooked by spooning hot fat from the pan over the eggs. This can also be done with water or other liquid for a version that is lower in fat.
Poached – Cooked without the shell in simmering liquid, usually water. The perfect poached egg has a runny yolk and fully cooked whites.
Shirred (or baked) – Eggs cracked into a ramekin or small baking dish, usually topped with a small amount of cream or milk, and baked until the whites are firm but the yolk is funny.
Hard Boiled – Cooked in the shell in boiling water until the white and yolk are both completely set.
Soft Boiled – Cooked in the shell in boiling water briefly to varying degrees of doneness.
Scrambled – Raw eggs are mixed together first before cooking in a skillet. They are gently mixed and moved while cooking in order to develop the soft, small curds.