Thursday, December 2, 2010


I have been conducting a survey lately about what a perfectly cooked egg is. This has turned out to be a sensitive topic for quite a few people, it seems as if there is so much passion about what a perfectly cooked egg is.

Some people have great fear and aversion of liquidous egg matter, there also seems to be different levels of acceptable liquidous egg matter. One person claimed the yolk to be "liquid chicken" and cannot stand eggs in any form other than scrambled, not quiche or anything, just scrambled.

Others mention that they don't mind eggs in any form but then they passionately describe in incredible detail what texture the yolk should or shouldn't be - sunnyside with a little liquid white, over easy with a runny yolk, over medium, over hard, scrambled soft, scrambled hard, poached easy, poached medium, poached hard, soft boiled, medium boiled, hard boiled, how much butter is used for frying, how much crispiness of the whites is appropriate, yold broken or not, the list goes on!

There is also much debate over what an over medium egg is, what is the texture, what is the liquid versus solid ratio.

I was at a party and there literally was an argument that ensued. I stood by and was fascinated. I suggest if you are at party or in a situation where the conversation is as boring as fuck, ask people what a perfectly cooked egg is, be sure not to interrupt and validate why it is such perfection to them, also observe others squirming in their seats wanting to chime in to tell them how wrong they are.

What is it about the egg that triggers such a reaction?

In case you want to know, my perfectly cooked egg is a medium boiled egg, the yolk has a perfect consistency of a yellow paste with a tiny dot of liquid in the epicenter, the egg is still warm and capped off at the top, using a spoon to scoop out the perfection that has been sprinkled with cracked pepper and sea salt.

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