Eggs by Style and Method

Boiled

• Soft Boil: Cooked for 6.5 minutes, resulting in a runny yolk and firm white.
• Medium Boil: Cooked for 8 minutes, yielding a jammy yolk and firm white.
• Poached: Cooked in simmering water without the shell, creating a delicate texture.

Fried Eggs

• Sunny Side Up: Fried with the yolk facing up and remaining runny.
• Fried Egg: A general term for a fried egg, often cooked on both sides.
• Fried & Steamed Egg: Fried and then steamed, likely to cook the top of the yolk.
• Over Easy: Fried on both sides with a runny yolk.

Scrambled Eggs

• French Scramble: Cooked slowly for a creamy, soft texture.
• American Hot Scramble: Cooked quickly with curds, often firmer.

Omelettes

• French Omelette: Cooked to be soft and fluffy, often folded without browning.
• American Diner Omelette: Typically cooked until firmer and often filled with ingredients.