I am a cook at a casino. On the Micros computer for breakfast, it lists different types of eggs.

It has the usual Over Easy, Over Medium, Over Hard, Scrambled, Basted & Poached (which I am familiar / all of those). But it also a the option of Over Well

I have never heard of this kind of egg before and couldn't find anything online. Is anyone familiar w/ an Over Well egg?

What's the difference between Over Well, and Over Hard? Is Over Hard cooked all the way through w/ the yolks broken, while Over Well is cooked all the way through w/ the yolks left alone?


Thanks

I think it is intact yold with a very minimally soft cooked yolk. Not totally hard, but very slightly soft.

And now for fried eggs, which are so quick and easy to prepare. They are delicious on their own and
also excellent in English muffins or bagel sandwiches. Here are the simple steps to follow:
• Heat a small non-stick skillet over medium heat and spray with cooking spray.
• Break eggs directly into skillet.
• Cook eggs slowly until they are the way you like them.
For sunny-side up: Cook just until whites are set.
For over-easy: Cook until whites are set. Turn over and cook just long enough to form a
white film over yolks, about 30 seconds.
For over-well: Turn eggs over and cook until eggs are completely set, about 1 minute

Canadian Egg Marketing Agency

This was all I could find in 15 pages of Google results. In my opinion, an egg cooked "over-well" is cooked a bit longer than one cooked over hard.

I jast asked Sagus. a cook for 15 years in the egg cooking restaurants. Over hard would be broken yolk and cooked through. Cooked well is cooked through but NOT broken yolk.

thank you, DG for the info.

Sher, thanks. And tell Sagus I said Thank You as well

Would you believe they can explode? I left the pot unattended and forgot about it. When I went back into the kitchen the pot was smoking and there was egg everywhere. LOL

Deege , your link doesn't work.

And stop picking on Canadians and especially our egg marketing agency.


(we have an "egg marketing agency?") And what do these experts earn?

Nice work if you can get it I guess.

who's off topic?

marvinr LOL. Welcome to 'smoke alarm cookery' a school of cuisine very much in around here. The fun in the case you give is in picking out the bits of shell that are embedded in the walls. We don't bother, though it gives a new meaning to "an eggshell finish"[British trade term for semi-gloss paint]. No, we tell everyone it's now a textured wall, and quite the retro fashion.

I played a prank a few times on one of my cooks I worked at in the ktichen at the casino I used to work at.

We hard boiled eggs everyday for salads. Well, I' take the eggs off of the stove and take them over to the prep sink and run cold water over them. I would then place an unboiled egg in w/ the boiled ones. Then I'd tell him to please peel the eggs for me.

LOL He'd go and crack the egg on the counter to get the shell off of the unboiled one and get egg all over the place. I never told him it was a joke and I acted just as shocked about it as he was. We were both like dude, @!% I did this to him a few times and never told him it was me.

I thought it was funny...

And yes, I have had boiled eggs explode on me before at work. Twice. I'd out them on the stove, forget about them and by the time I remembered the poor things, 2 or 3 of them had exploded and a couple of them had boiled whites "oozing" out the side.