Quote:
Originally Posted by 00Snitch
I pretty much only do over easy when I'm putting it in a burger\sandwich so that it's slightly less runny than sunny side up.
ime over easy can be more runny than sunny side up. Sunny side up you tend to over cook the bottom of the egg waiting for the top to set but with over easy you can flip it while the top is still basically liquid so it cooks the egg more evenly w/o over cooking the bottom of the egg.
I don't particularly like GR's scrambled eggs technique either, which is the French style iirc. I prefer to mix less and rather I pull/fold the eggs over slowly to let them form larger curds rather than the constant stirring.
wrt fertilized .... always un (that I know of) ^5