Do the eggs have eyes?

As I gave this topic more thought I realized I forgot to mention my all time favorite eggs; Creme Eggs by Cadbury!!!

I cannot “like” that, but that’s the way husband likes his. I like mine “overceasy”. Runny yolk but the white must be cooked.

Precisely how I like my eggs.
I’m a big egg sandwich fan, over easy eggs on toast or English muffin with bacon, jam and plenty of hot sauce.

I’m going to want to have a few footnotes on all things egg.

My Mum used to have one of those pans for poached eggs.

In my childhood, fried eggs over hard, with frizzled brown edges. I’ve come a long way since baby. Now it’s sunny side up, set white, runny yolk. Or scrambled until barely set. And I love soft-boiled eggs. Fun fact: the hobby of collecting egg cups is called pocillovy.

That’s intriguing!

And yes @Auspicious, I know you use a pot. Grin.

And my husband agrees with you - he loves a runny egg with set whites. He’ll eat over hard eggs too, but won’t touch hard boiled. Weird how specific and unique each person’s preferences are when it comes to the humble chicken egg!

Indeed. My companion’s general preference is that it be on someone else’s plate. But then, she also doesnt like mashed potato, so what do you expect?

So if I use a shot glass as an egg cup (I have) and I happen to collect shot glasses (I don’t), would that make me a pocillovist?

No. That would make you someone who is using inappropriate tools for the job in hand.

Really? The center of gravity is lower. That makes it more stable. It could well be a better tool.

cooked in a cup / shallow depression thingie - is that not “coddled?”
vs
cooked directly in water = “poached?”

I love, love, love runny yolks, so over easy is my restaurant request. (A local breakfast place does fried green tomato Benedict…absolutely luscious with runny yolks)

My chef pal laughed at my poaching eggs in the microwave…till he saw my perfectly round poached eggs with no “fringe” and a lovely runny yolk.

You’d get that using the clingfilm method. Line a ramekin or small cup with clingfilm and a goodly amount of overhang. Break egg into it. Twist clingfilm. Remove and poach. Remove clingfilm.

Seen it done on TV. Never tried it

Yes

This is close to what I do.

As usual, I just use a pot.

Hard yolks are right up there with well-done steak.

Egg yolks are nature’s nectar.

Don’t mess with perfection.

This is perfection.

The white is simply the plate upon which nature serves its nectar.

Although not for those of us who cannot abide crispy eggs.