Nancy Young wrote:
> notbob wrote:
>> On 2009-02-11, Phred > wrote:
>>
>>> I often fry an egg and toss it over briefly to "seal" the top before
>>> sticking it on a slice of toast. The yolk is still fairly runny.
>>> I've often wondered if that is "over easy".
>>
>> That's my definition of "over easy" Ideally, over easy is an egg
>> flipped over so it's cooked evenly to the point where the albumin
>> (white) is cooked through, but the yolk is still runny, just as you
>> describe.
>
> I think the 'easy' part refers to not breaking the yolk, too.

I don't think so, because you can order "over easy", "over medium", and
"over hard" in a diner, and none of them break the yolk -- the
easy/medium/hard refers to how cooked the yolk gets.

Serene
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