Attention all diner cooks -- do NOT purposely break the yolk when you cook fried eggs!

Well, this certainly puts the rest of America's problems in perspective.

The yolk's on you, OP.

I break the yolk and spread it out because I don't like eating a huge chunk of yolk. So sue me.

I love a fried egg sandwich where the yolk drips down and soaks the bread. A fried egg with a cooked yolk is gross.

When yolks are broken it looks like urine running all over the plate.

R5 clearly needs to drink more water.

I was a diner cook. One ONLY breaks the yolk if the customer orders his eggs "over hard", otherwise it is improper.

R7 you are right. But how long ago were you a diner cook?

As if egg orders have changed, R8.

I know we don't do COTD, but if we did, r9 is it

We'd love a broken yolk.

I can't stand eggs, but what about scrambled eggs? Aren't you suppose to break the yolk in that case?

What kind of monster would intentionally break it?

I like them sunny side up but I prefer them over hard.

My closed diner does them right. Who knew that sauntering over there on Sunday morning was something special?

I assume this was bumped because you guys smelled me cooking breakfast: 2 slices bacon; onion and potato hash cooked in rendered bacon fat; and fried egg, over medium. I was looking forward to breaking the yolk on my plate, but I cooked the egg too long. (I was aiming for over easy, but I'll forgive myself as this was my first time.)

I hate the taste of cooked egg yolks! That includes hollandaise and rich ice creams. Over easy or sunny side up is bets, where the yolk is like a sauce.

I don't care how my eggs are fixed, I like them every which way. It just does not matter. So, anytime I worry that I am too inflexible about something, I remember that at least I am flexible about eggs.

R13, what kind of monster is bumping all these 2015 threads?

[quote]One ONLY breaks the yolk if the customer orders his eggs "over hard", otherwise it is improper.

I ordered "over hard" and got surprise anal.

The yolk is my least favourite part.

[quote] I ordered "over hard" and got surprise anal.

How can it be a surprise if your sunny side was up and presenting?

Since we seem to be talking about fried eggs let me just say this FAD of putting sunny side eggs on EVERYTHING including burgers pizza donuts for Christ sake has got to stop! Why? Because it’s DISGUSTING. Drippy egg all over your fingers and in your mustache. Yuk. Plus egg doesn’t go with EVERYTHING. Just stop ruining innocent food!

R13 a 2015 thread is far better than 15 new threads daily about Donald Trump.

Sorry I meant R19

You couldn't even post correct link, OP, why should I take your advice about eggs?

Babs! Cotton! The Egg Man is here! Cotton!! Babs!!

Can America’s diner cooks still include a few cigarette ashes in my scramble? I’ve grown accustomed.

The safest way to order eggs, if you don't trust the cook, is soft scramble. (I'm talking about people who don't like eggs overcooked.)

In fact, when I'm not trusting myself, that's how I make it.

Because they are still are cooking after the heat is turned off r29?

I could eat ten fried egg sandwiches but cooking without breaking the yolk is very hard. I also can’t make an omelet to save my life. Recently I almost succeeded it looked terrible but tasted good.

My heart doctor says eggs aren’t so bad just don’t eat 12 a day. Does that mean 4 a Day is okay?

R23 I agree a fried egg atop a burger is bizarre. As bizarre as ordering a fried egg and asking for a burger under it.

R30, yes, the eggs are still setting up after the heat is turned off. But the main reason why soft scramble is good is because there's less room to screw things up, as long as you use low to medium heat.

If you're having trouble cooking eggs, I would suggest a non-stick pan, low heat, and eggs at room temperature (take them out of the fridge in advance). For omelets, I do the fold-in-half thing. I also have a large lid that I use so that the eggs cook from all directions, not just the bottom of the pan.

Important update: today I skipped the hash, made two slices of bacon and fried an egg, over easy. Took video of me breaking the yolk on my Flora Danica plate, will spend morning figuring out how to turn it into a slow-motion vid with Barry White soundtrack.

The fried egg on top of things is one instance in which the cook should pop the yolk. That will alleviate the runny yolk problem, but I believe that the restauranteurs don’t see that as an actual problem. Biscuit places in the south often use beaten eggs when making eggs for their biscuits, to solve this problem.

I won't even sit in the same room as a runny egg. No, thank you!

I had a burger with egg a few months ago out of curiousty R23/R31. While it certainly wasn't bad, the egg really didn't add much for flavor or anything. It is a pointless addition.

Funny this should come back. I just saw a video and the second part was how to make a proper omelete.

Put the eggs in a muffin pan and bake them.

R38 not exactly.

I was a diner cook as well (one of the hardest jobs I've ever had), and I broke the yolks ONLY when eggs were ordered "over hard". Not one patron ever complained, or sent their eggs back.

Order a poached egg, OP

God damn the yolk is the best part of the egg. I've had to make creme brule it's all yolk and butter and a few other ingredients. Love it.

I didn't realize Datalounge had so many diner cooks among our membership!

The egg crime that bothers me is people “chopping” scrambled eggs up into tiny, hard pieces as they cook.

Scrambled eggs are meant to be fluffy. To get them fluffy, you cook them slowly in a lot of butter and don’t manipulate them too much.

Love eggs any which way, but my favorite has always been (in fact in lockdown I have made them for myself every day) 7.5 mins boiled (not quite soft boiled, but the yolks are jammy). I've also been making soy sauce eggs every week and making ramen bowls for lunch. I will eat a hard over egg, but would be disappointed if I ordered sunny side or once over. I can't believe a professional cook would break a yolk on purpose if it was not ordered that way.

My husband fixes something (for himself) he calls scrambled omelet... meaning failed omelet.

I was a diner cook for a summer job, when I was at Yale, and the other summer I was a runway model in Europe. I pulled myself up from my bootstraps, and my mother was a lady in Charleston. I know every trick of the raunchiest ladyboys of Phuket, and how to comport in café society.

Broken yolks are very sad indeed. When my dog was alive, he would always get the fried eggs with the broken or overcooked yolk.

r47 But have you ever been to me?

I can't eat eggs with any of the yolk running or semi-runny. My fried, boiled, scrambled eggs must be well done or I start to feel nauseous. I'm with R23 - all of those cooking shows with a goopy egg on everything makes me feel ill just looking at it.

[quote]. I've had to make creme brule it's all yolk and butter and a few other ingredients.....

I hope you have some for me, or I’ll cut you in the next life.

R51: Careful what you say, I cut back. It was back when I bought a Joule sous vide stick. It's also the time where I learned about thermal distress in glass. You see a chilled creme brule and a hot torch make for some interesting glass breakages.

Thank god you resurrected this thread, R52

If I'm having fried eggs, I like them over hard, with the yolk broken. I am not a fan of sunny side up salmonella.

R47, I think you left out the part where you fucked Nate Berkus in the ass in the Atlantic all summer.

R13, I do hope an ugly woman viciously slaps you in the face for waking up a terrible year.

I did fried eggs on toast earlier. Got the yolks to a nice jammy consistency. The trick, 30 seconds yolk side down in the pan after I'd got the whites to set.

I hate egg yolks, so a hard over egg with a smashed yolk is the way to go. I don't get the appeal of runny egg yolk. Such a nasty texture.

R58: The yolk is the star of the egg. I like it runny, jammy, or fully cooked. Doesn't matter. I love it.

[quote] I assume this was bumped because you guys smelled me cooking breakfast: 2 slices bacon; onion and potato hash cooked in rendered bacon fat; and fried egg, over medium.

Mmmmm.... rendered bacon fat! *drools*

R60: Oh yeah bacon fat too. Makes all sorts of veggies taste absolutely delicious.

And it's funny I did a gig about 5 or six years ago for a grocery scoring company. We in the database side noticed a trend, if it had salt, sugar or fat in it the score would drop like a rock. Good example Frozen broccoli - by itself scores very high. 95 or higher. But add cheese and the score plummeted to 25. Needless to say I don't see their scores on grocery products.

R62 What are you talking about?

What does it have to do with eggs? Or are you responding to?

R5 , please see a doctor.

I break the yolk and mix it with the whites.

Wonder how many 1000’s of diner cooks are on DL...

R43 another thing I miss from NYC is diners. NYC has the best diners.

I’m trying to remember what movie has an actress do a monologue about the different ways you can prepare eggs. Is it Shelly Duvall in 3 Women? Something like, “eggs are great. You can have em anyway you want em.”

Which is a bigger faux pas — breaking the yolk or draining the pasta?

Has anyone ever tried free range chicken eggs? Like not from a store, but from someone's actual farm? I've always wanted to try them. I hear the yolks are much more delicious than the factory farmed crap you get at the supermarket.

Dumb troll by OP. It's all a matter of taste and every variation has its merits.

The 2015 troll is awfully horny today I see.

bump

Bump

I am good at making poached eggs. It took some practice, but I was tired of my husband's attempts at doing it. He classically turns the heat way up on food and then walks away to do errands while things are cooking, and comes back wondering why everything burned. It drives me nutso.

Anyway, my secret on poached eggs - use very fresh eggs, crack the egg into a small ramekin, let the water boil (with vinegar), then gently release the egg from the ramekin into the water. Reduce heat to medium, cook for 4 minutes (actually use a timer). At one point early on, you will need to carefully coax it off the bottom of the pot, so it doesn't stick. Once the whites cook in the water they will start to float anyway. Use a slotted spoon to lift the eggs up and place on toast or hash browns. Every time you get cooked whites and runny yolks.

It's an art not to break an egg yoke when you crack it. As long as one of the two eggs has some softness in the yoke, that's fine by me. I make two eggs with fresh basil, mushrooms and turkey sausage, sharp shredded cheddar, served over whole grain toast with the butter and soft yoke mixing to create a truly sweet breakfast. The basil helps all the flavors explode.

[quote]It's an art not to break an egg yoke when you crack it.

Oh, dear.

Bump