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How to Order Eggs

Menu Terminology for Eggs

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How to Order Eggs
Photo by Steven Depolo

You know how you like your eggs but do you know how to order them so that they’ll actually be cooked that way? With hundreds of ways to cook eggs, they have an ordering language all of their own. Read through the glossary below so that you won’t be left speechless the next time a waitress asks how you’d like your eggs.

Eggs Benedict – An English muffin topped with ham or bacon, a poached egg and hollandaise sauce.

Hard Boiled An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set.

Omelet (Omelette) – Eggs that have been beaten and then cooked quickly in a frying pan. Omelets are often folded over a filling of cheese, vegetables, meat, or a combination of items.

Over Easy – A fried egg that is flipped and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through.

Poached – Eggs that have been removed from their shell and then cooked in a hot liquid. The cooking liquid can be water, broth, or any sauce. Poaching in water is often used as a way to cook eggs without having to use extra fat. Poaching in broth or sauce adds flavor to the cooked egg.

Scrambled – Raw egg whites and yolks are beaten together and then cooked in a skillet. The beaten egg mixture is gently agitated as it sets to create a curdled texture.

Shirred – Eggs that have been baked in a ramekin (sometimes with butter, cream or other sauces) until the whites have set but the yolk is still liquid.

Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked only to the point at which the whites are set but the yolk is still liquid.

Sunny Side Up – A fried egg that is never flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.

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