This is the cousin of sunny-side up who decided to be a little more adventurous. You cook it, then you flip it. Gasp!
For over-easy, you flip it gently, count to ten, and slide it out. The yolk is still runny, but it’s got a delicate skin on top. Over-medium? Flip and wait fifteen seconds. The yolk gets jammy and thick. Over-hard? You basically cook it until the yolk is fully solid, like a tiny yellow hockey puck. No judgment if that’s your jam.
The trick is a good spatula and confidence. Don’t hesitate. A hesitant flip is a broken yolk waiting to happen.
Egg-cellent Cooking: Different Ways to Cook Eggs
The Poached Egg Marvel
Okay, this one sounds fancy. And it is. But it’s also a total show-off. A poached egg is an egg that was born to be on top of avocado toast.
The key is very fresh eggs (they hold together better) and a gentle swirl in barely-simmering water. Add a splash of vinegar to the water—it helps the white coagulate faster.
Pull it out with a slotted spoon, pat it dry, and cut into it. When that gorgeous, molten yolk cascades over your plate, you will feel like a culinary genius. You are a culinary genius. Own it.
